2023 Local Food Guide

This restorative and comforting
dish holds the flavors of
early spring in Appalachia. The
bright and festive colors of
French breakfast radish against
the verdant leaves of wilted and
buttery greens is a nod to brighter
days ahead. The dense nutrition
of the radish greens and chard is
a boost of support in the waning
days of winter. White wine and
splash of vinegar cut the bitterness
of the chard to create a nice
balance that blends with the earthy
and delicate spice of the radish.
Also, bacon.
We used radishes and chard from
Maypop Farm. Ayrton Webb is
such a fun farmer to work with
because his excitement for his
produce is completely palpable—
as is his disappointment when
something doesn’t turn out the
way he thought it would. Watching
a farmer grin about what they’ve
grown is one of the top things we
love about what we do. Watching
a passionate farmer continue to
do what they do despite inevitable
setbacks—sometimes utterly
devastating ones—is a great
testament to the resiliency of the
human spirit. It’s hard work and it
takes a special kind of person to do
it. Ayrton is an extra special
kind of person, and we
appreciate his passion.
Relationships that involve
local food tend to be
special relationships, and
it is our hope that we can
create more opportunities
for these kinds of
connections through Red
Fiddle Vittles.
WINTER
Bacon-Braised Radishes & Greens
By Chefs Erica Beneke and Matt Farr,
Red Fiddle Vittles
Ingredients
1 ½ pounds french breakfast
radishes with greens, rinsed and
dried
2 small shallots, thinly sliced
6 tablespoons butter
2 tablespoons dry white wine
Salt and pepper
1 bunch chard, rinsed and dried,
chopped
4 strips bacon, cooked, cooled,
and chopped
Splash of vinegar
Directions
• Trim greens from radishes and set aside. Cut radishes in half.
• In a medium-sized, deep saucepan, melt 2 tablespoons of butter over
medium-high heat. Add shallots and cook, stirring, until
softened. Add radishes and sauté until lightly browned.
• Add white wine, salt, and pepper, and toss to combine.
Lower heat to maintain a simmer and cook for 3 to 5 minutes.
• Add greens from radishes and chard, bacon, and remaining
butter to the pan and cook for an additional 3 to 5 minutes.
• Add a splash of vinegar and season to taste with salt and
pepper. Serve and enjoy!
appalachiangrown.org Local Food Guide 21