https://eatinggreeneville.com/whats-growing-in-2016/https://eatinggreeneville.com/wp-content/uploads/2016/01/beets.jpgbeets2017-02-20T15:12:19+00:00weekly0.6https://eatinggreeneville.com/river-house-farm-csa/https://eatinggreeneville.com/wp-content/uploads/2016/01/frenchbreakfast-radish.jpgfrenchbreakfast radishhttps://eatinggreeneville.com/wp-content/uploads/2016/01/carrots.jpgcarrotshttps://eatinggreeneville.com/wp-content/uploads/2016/01/chioggiabeet.jpgchioggiabeethttps://eatinggreeneville.com/wp-content/uploads/2016/01/melandsev.jpgmelandsevhttps://eatinggreeneville.com/wp-content/uploads/2016/01/csaweek3.jpgcsaweek3https://eatinggreeneville.com/wp-content/uploads/2016/01/csabaskets.jpgcsabasketshttps://eatinggreeneville.com/wp-content/uploads/2016/01/beautycsa.jpgbeautycsahttps://eatinggreeneville.com/wp-content/uploads/2016/01/river-house-farm-cropped-copy.jpgRiver House farm cropped copy2017-02-20T15:11:39+00:00weekly0.6https://eatinggreeneville.com/2016/09/29/halloween-lamb-roast-with-the-gypsy-swingers/https://eatinggreeneville.com/wp-content/uploads/2016/09/pumpkin.jpgpumpkin2016-09-29T23:15:01+00:00monthlyhttps://eatinggreeneville.com/farm-to-table-dinner-and-a-movie/https://eatinggreeneville.com/wp-content/uploads/2016/02/csarecipe.jpgcsarecipehttps://eatinggreeneville.com/wp-content/uploads/2016/02/indianfarmtotable.jpgindianfarmtotablehttps://eatinggreeneville.com/wp-content/uploads/2016/02/barnmovie.jpgbarnmovie2016-05-13T00:55:48+00:00weekly0.6https://eatinggreeneville.com/2016/02/26/national-csa-sign-up-day-2016/2016-02-26T17:46:00+00:00monthlyhttps://eatinggreeneville.com/2016/02/26/beet-pasta-winter-ravioli/https://eatinggreeneville.com/wp-content/uploads/2016/02/beetravioli.jpgbeetraviolihttps://eatinggreeneville.com/wp-content/uploads/2016/02/raviolifilling.jpgraviolifillinghttps://eatinggreeneville.com/wp-content/uploads/2016/02/rawdough.jpgrawdoughhttps://eatinggreeneville.com/wp-content/uploads/2016/02/beetdoughtoo.jpgbeetdoughtoohttps://eatinggreeneville.com/wp-content/uploads/2016/02/beetdough.jpgbeetdoughhttps://eatinggreeneville.com/wp-content/uploads/2016/02/ravioli.jpgraviolihttps://eatinggreeneville.com/wp-content/uploads/2016/02/justbeets.jpgjustbeets2016-02-26T00:35:42+00:00monthlyhttps://eatinggreeneville.com/2016/01/25/extremities/https://eatinggreeneville.com/wp-content/uploads/2016/01/grilling.jpggrillinghttps://eatinggreeneville.com/wp-content/uploads/2016/01/sunset.jpgsunsethttps://eatinggreeneville.com/wp-content/uploads/2016/01/finishedmac.jpgfinishedmachttps://eatinggreeneville.com/wp-content/uploads/2016/01/macarons.jpgmacaronshttps://eatinggreeneville.com/wp-content/uploads/2016/01/snowbunny.jpgsnowbunny2016-01-25T18:04:50+00:00monthlyhttps://eatinggreeneville.com/2015/11/02/local-foods-cooking-classes-at-boone-street-market/https://eatinggreeneville.com/wp-content/uploads/2015/11/cookingclasspic.jpgcookingclasspic2015-11-02T16:19:39+00:00monthlyhttps://eatinggreeneville.com/2015/09/02/river-house-supper-club-success/https://eatinggreeneville.com/wp-content/uploads/2015/09/riverhousenight.jpgriverhousenightPop up tent and candlelight dining at it's finest. https://eatinggreeneville.com/wp-content/uploads/2015/09/saladprep.jpgsaladprepSalad Mis en Place. Pickled red, golden and chioggia beets and cilantro flowers. https://eatinggreeneville.com/wp-content/uploads/2015/09/riverhousesupperclub.jpgriverhousesupperclubhttps://eatinggreeneville.com/wp-content/uploads/2015/09/supermoon.jpgsupermoonSupermoon Rising2015-09-02T22:03:36+00:00monthlyhttps://eatinggreeneville.com/2015/08/07/introducing-the-river-house-supper-club/https://eatinggreeneville.com/wp-content/uploads/2015/08/img_5566.jpgIMG_5566Heirloom Tomato Salad2015-08-07T02:55:49+00:00monthlyhttps://eatinggreeneville.com/2015/03/03/sweet-potato-crusted-flounder-with-collards-pesto/https://eatinggreeneville.com/wp-content/uploads/2015/03/potatofish2.jpgpotatofish2Fully Cooked fish, sans topping. https://eatinggreeneville.com/wp-content/uploads/2015/03/potatofish3.jpgpotatofish3Sweet potato lined fish. Ready to saute. https://eatinggreeneville.com/wp-content/uploads/2015/03/collardspesto.jpgcollardspestoCollards pesto. A refreshing burst of green in this dreary, snowy winter. https://eatinggreeneville.com/wp-content/uploads/2015/03/potatofish.jpgpotatofish2015-03-03T08:17:47+00:00monthlyhttps://eatinggreeneville.com/2015/02/28/year-of-the-goat-dumplings/https://eatinggreeneville.com/wp-content/uploads/2015/02/dumplingfilling.jpgdumplingfillingRolled out dumpling dough with 1 tablespoon of filling. https://eatinggreeneville.com/wp-content/uploads/2015/02/dumplingfolding.jpgdumplingfoldingPleating and pressing. https://eatinggreeneville.com/wp-content/uploads/2015/02/dumplingfreezing.jpgdumplingfreezingDumplings all in row. Ready to freeze. https://eatinggreeneville.com/wp-content/uploads/2015/02/yearofthegoat.jpgyearofthegoatThe goats at Rural Resources enjoying the beautiful snowfall. https://eatinggreeneville.com/wp-content/uploads/2015/02/dumplings.jpgdumplingsBeef filled dumplings ready to steam/fry in a cast iron skillet 2015-03-02T07:21:09+00:00monthlyhttps://eatinggreeneville.com/2015/02/14/curried-hushpuppies-with-applecranberry-chutney-and-high-school-jobs/https://eatinggreeneville.com/wp-content/uploads/2015/02/chutney.jpgchutneyApples, cranberries, onion and garlic simmering away. https://eatinggreeneville.com/wp-content/uploads/2015/02/hushpuppies.jpghushpuppiesCorn Meal, Flour, spices, baking powder and baking soda.https://eatinggreeneville.com/wp-content/uploads/2015/02/hushpuppies2.jpghushpuppies2Curried Hush Puppies with Chutney.2015-02-14T01:24:58+00:00monthlyhttps://eatinggreeneville.com/2015/01/12/black-eyed-pea-tempeh-egg-rolls-with-peanut-sauce/https://eatinggreeneville.com/wp-content/uploads/2015/01/eggrollraw.jpgeggrollrawhttps://eatinggreeneville.com/wp-content/uploads/2015/01/eggrollprep.jpgeggrollprepMis en place. https://eatinggreeneville.com/wp-content/uploads/2015/01/tempeh.jpgtempehBrowned tempeh. https://eatinggreeneville.com/wp-content/uploads/2015/01/cuttempth.jpgcuttempthPoached and sliced tempeh. https://eatinggreeneville.com/wp-content/uploads/2015/01/smilinghara.jpgsmilingharaTaste of the south. Black Eyed Pea Tempeh from Asheville, NC.https://eatinggreeneville.com/wp-content/uploads/2015/01/eggrolls.jpgeggrollsLocal comfort food for freezing temperatures.2015-01-13T18:38:14+00:00monthlyhttps://eatinggreeneville.com/2014/12/23/christmas-morning-currantginger-scones/https://eatinggreeneville.com/wp-content/uploads/2014/12/xmastree.jpgxmastreeThe gifts are starting to pile up!https://eatinggreeneville.com/wp-content/uploads/2014/12/scone.jpgsconeTurn that oven on! Christmas morning scones to warm the house. 2014-12-24T14:23:13+00:00monthlyhttps://eatinggreeneville.com/2014/12/18/sweet-potato-latkes-with-avocado-cream/https://eatinggreeneville.com/wp-content/uploads/2014/12/sweettater.jpgsweettaterhttps://eatinggreeneville.com/wp-content/uploads/2014/12/laktes.jpglaktes2014-12-18T01:59:48+00:00monthlyhttps://eatinggreeneville.com/2014/12/14/whole-wheat-crackers-and-walnut-oil-hummus/https://eatinggreeneville.com/wp-content/uploads/2014/12/beans.jpgbeanshttps://eatinggreeneville.com/wp-content/uploads/2014/12/rawcrackers.jpgrawcrackershttps://eatinggreeneville.com/wp-content/uploads/2014/12/hummusedit.jpghummuseditHummus and homemade crackers. An easy holiday appetizer. 2014-12-14T15:39:42+00:00monthlyhttps://eatinggreeneville.com/2014/12/08/stuck-in-the-middle-with-miso-and-chicories/https://eatinggreeneville.com/wp-content/uploads/2014/12/chicories.jpgchicoriesRadicchio di Castelfrancohttps://eatinggreeneville.com/wp-content/uploads/2014/12/miso.jpgmisoMiso en place. (see what I did there?)2014-12-08T18:06:49+00:00monthlyhttps://eatinggreeneville.com/2014/11/05/spicy-catfish-burgers-and-row-cover/https://eatinggreeneville.com/wp-content/uploads/2014/11/winterfarm.jpgwinterfarmTusculum students helping winterize the farm. https://eatinggreeneville.com/wp-content/uploads/2014/11/catfishburger.jpgcatfishburgerPretending to be a real southern woman, Catfish and Greens are served.2014-12-08T16:54:05+00:00monthlyhttps://eatinggreeneville.com/2014/08/06/summer-hustle/2014-08-13T21:00:38+00:00monthlyhttps://eatinggreeneville.com/2014/07/31/sweet-corn-polenta-with-queso-fresco/2014-07-31T19:26:48+00:00monthlyhttps://eatinggreeneville.com/2014/07/30/you-can-can/https://eatinggreeneville.com/wp-content/uploads/2014/07/blueberryjam.jpgblueberryjamBlueberry Jam.https://eatinggreeneville.com/wp-content/uploads/2014/07/pickles.jpgpicklesYuck, pickles.https://eatinggreeneville.com/wp-content/uploads/2014/07/cannedtomatoes.jpgcannedtomatoesWhole Peeled Garden Peach Tomatoes.2014-07-30T13:58:04+00:00monthlyhttps://eatinggreeneville.com/2014/07/21/fresh-fettuccine-and-heirloom-tomato-sauce/2014-07-22T00:00:34+00:00monthlyhttps://eatinggreeneville.com/2014/07/19/margherita-farinata-bread-not-gluten-free-pizza/2014-07-19T21:32:56+00:00monthlyhttps://eatinggreeneville.com/2014/07/16/tempura-squash-blossoms-with-smoked-sardines/2014-07-16T23:11:52+00:00monthlyhttps://eatinggreeneville.com/2014/07/16/dog-days-and-ethereal-sweetness/2014-07-16T02:09:29+00:00monthlyhttps://eatinggreeneville.com/2014/07/08/mediterranean-summer-stirfry-in-tennessee/2014-07-08T01:13:43+00:00monthlyhttps://eatinggreeneville.com/2014/07/03/a-to-zucchini-the-blog-that-never-was/https://eatinggreeneville.com/wp-content/uploads/2014/07/stuffedsquash1.jpegstuffedsquashEight ball squashes, stuffed and ready to bake. https://eatinggreeneville.com/wp-content/uploads/2014/07/misenplacesquash.jpegmisenplacesquashEight ball squash, ruby red chard, green onions and cherry tomatoes, ready to go. https://eatinggreeneville.com/wp-content/uploads/2014/07/baconbeanpan.jpegbaconbeanpanBacon and beans, a marriage made in heaven. https://eatinggreeneville.com/wp-content/uploads/2014/07/sqaushdinner.jpegsqaushdinnerThis is one of those "why I farm" kinda plates. Stuffed squash, seared beans with bacon, fresh greens and cherry tomatoes with spring onions. 2014-07-03T02:18:20+00:00monthlyhttps://eatinggreeneville.com/2014/06/24/roast-a-chicken-sunday-eat-for-a-week/https://eatinggreeneville.com/wp-content/uploads/2014/06/pizza.jpgpizzaRoasted Chicken Pizza. https://eatinggreeneville.com/wp-content/uploads/2014/06/pesto.jpegpestoFirst basil pesto of the season. https://eatinggreeneville.com/wp-content/uploads/2014/06/roastchicken.jpegroastchickenGarlic scapes, salt, lemon and butter. Ready to roast. https://eatinggreeneville.com/wp-content/uploads/2014/06/chickensalad.jpegchickensaladChicken Salad with fresh cherry tomatoes, avocado, red onion, parsley and basil., https://eatinggreeneville.com/wp-content/uploads/2014/06/basil.jpegbasil2014-06-24T02:27:47+00:00monthlyhttps://eatinggreeneville.com/2014/06/22/twice-as-nice-cherry-dessert-night/https://eatinggreeneville.com/wp-content/uploads/2014/06/cherries1.jpegcherriesSweet cherries. Ripe for ice cream.https://eatinggreeneville.com/wp-content/uploads/2014/06/cherryicecream.jpegcherryicecreamCherry custard, ready to churn.https://eatinggreeneville.com/wp-content/uploads/2014/06/cherrycris.jpegcherrycris[C herry Crisp, ready to serve. https://eatinggreeneville.com/wp-content/uploads/2014/06/cherries.jpegcherries2014-06-22T02:33:31+00:00monthlyhttps://eatinggreeneville.com/2014/06/19/fried-green-tomatoeszucchini-and-kittens/https://eatinggreeneville.com/wp-content/uploads/2014/06/image-5.jpegimage-5And this is a totally unrelated picture of my new kitten, Tina (named after my idol Tina Turner),https://eatinggreeneville.com/wp-content/uploads/2014/06/image-3.jpegimage-3Stage 1, egg, basil, lemon juice and salt. https://eatinggreeneville.com/wp-content/uploads/2014/06/image-2.jpegimage-2https://eatinggreeneville.com/wp-content/uploads/2014/06/image-1.jpegimage-1Tomatoes and Zucchini, dredged and ready to fry.https://eatinggreeneville.com/wp-content/uploads/2014/06/image.jpegimageThis is a picture of Fried Green Tomatoes and Zucchini with Basil Mayonnaise.2014-06-19T16:03:30+00:00monthlyhttps://eatinggreeneville.com/2014/06/18/boiled-new-potatoes-with-fresh-peas-and-anchovy-butter/https://eatinggreeneville.com/wp-content/uploads/2014/06/peasanddill.jpegpeasanddillPeas and fixings for Anchovy Butter, ready to go. https://eatinggreeneville.com/wp-content/uploads/2014/06/anchovybutter.jpeganchovybutterYour new favorite spread, you're welcome.https://eatinggreeneville.com/wp-content/uploads/2014/06/anchovypotato.jpeganchovypotatoEverything I love about Spring in a bowl. 2014-06-18T02:05:24+00:00monthlyhttps://eatinggreeneville.com/2014/06/16/spring-coconut-curry-with-zucchini-and-peas/https://eatinggreeneville.com/wp-content/uploads/2014/06/coconutcurry4.jpegSpring GreensThere is no denying varying shades of green steal the show in late spring.https://eatinggreeneville.com/wp-content/uploads/2014/06/coconutcurry3.jpegcoconutcurry3Mis en place. Peas shelled, zucchini sliced, fennel, garlic scapes and green onions minced.https://eatinggreeneville.com/wp-content/uploads/2014/06/coconutcurry2.jpegcoconutcurry2https://eatinggreeneville.com/wp-content/uploads/2014/06/coconutcurry.jpegcoconutcurrySpringtime comfort food. 2014-06-16T14:32:27+00:00monthlyhttps://eatinggreeneville.com/2014/06/07/greens-reign-supreme-nettle-soup-with-green-garlic-and-anchovies-butter-and-radish-toast/2014-06-07T02:03:22+00:00monthlyhttps://eatinggreeneville.com/about/https://eatinggreeneville.com/wp-content/uploads/2014/06/melissapic.jpgmelissapic2015-07-21T03:36:25+00:00weekly0.6https://eatinggreeneville.comdaily1.02017-02-20T15:12:19+00:00