Joey Edwards

Crab and cabbage with brined egg yolk jam, benne seeds, and pickled biquinho peppers.

One of our favorite local wild fruits is ripening all over much of Southern Appalachia right now!! 🥭🍌 Have you tried a pawpaw fruit before? They are so tasty, and the biggest wild fruit in the Eastern US, so they’re so satisfying to find! 🌳 We generally find that mature stands of pawpaw trees along river banks have the most fruit, so take a walk along a wooded river bank near you to scope some out. #wildfood #wildfruit #pawpawfruit #appalachia #forageappalachia #foragedfood #foragedfruit #asiminatriloba #wildfoodforaging #friendlyforager #

10 years ago Meg and I got married and started an adventure. Still going strong. Last two pics are the first pictures I have of us together. 🐊 ❤️

Beef carpaccio with English peas, walnuts, horseradish, lots of chives, and fenugreek leaves. @blackberry.mountain

Spring green salad with carrot juice vinaigrette, kalamata olive, crispy capers and shallots, and Cumberland cheese. @blackberry.mountain

Every Fall, I make a big batch of bolognese at home. I try to make enough for us to eat for a couple of days, and still have some left to freeze and enjoy later. This is one of my favorite cold weather meals, and I find it very relaxing to prepare dishes that take time to make. I think this year I’ve made my best batch yet. I’ve always used a blend of meats, and the recipe gets tweaked every time. The ingredients evolve and the time I have to put into the process varies. The biggest game changer this year though came from @whiteoakpastures . I used their paleo beef blend (ground beef with heart, liver, kidney, and spleen), and their Iberico pancetta sausages, and the depth of flavor in this bolo is seriously some of the best I’ve ever had. Recipe: 2# White Oak Pastures paleo beef blend 1# White Oak Pastures iberico pancetta sausage (taken out of the casings) 1 oz olive oil 1 onion, diced 1 pint shredded carrots 2 heads of garlic, rough chopped A pinch of chili flake 1/2 bottle of red wine 1 pint of raw milk (if you have a local dealer 😉) 1 28oz can organic crushed tomatoes 8oz mushroom stock A chunk of parmigiana (cut off the rind to simmer in the sauce) Salt to season as you go In a Dutch oven or large pot, brown the meat in the olive oil, trying to break it up as much as possible as you stir. Cook until the meat starts to fry in the bottom and takes on some color. Add the onions, carrots, garlic, and chili. Stir and cook for a couple minutes until the onions start to become translucent. Add the wine and continue to cook and stir until it’s almost all evaporated. Add the milk and do the same thing. Add the mushroom stock, tomatoes, and parm rind. Cover and simmer on low for a few hours. Stir often, and with the back of your spoon, smash any chucks of meat into the side of the pot to break it up. Once this sauce is thick and flavorful, set it aside and cook your pasta. I like to use a pasta shape that can hold a lot of sauce and have a fun texture. My favorites are a big rigatoni or radiatori. For a pro move, only cook your pasta 70% of the way in the water and finish it in the sauce. Top with lots of microplaned parmigiana. 🤌🏼

1 year of Wiley.

Edwards family goes West

Grilled pork and charred cabbage with fermented carrots and mint. The pork is topped with a condiment made from carrots and leeks fried in pork fat, peanuts, @joelalexanderwerner ’s hot sauce, and @dustinbusby ’s sea island red pea miso.

Oysters cooked over the coals, with melted bone marrow, thyme, kelp, and charred radish. A lil snack between courses for Valentine’s Day.

2022 was a good year. @florawellness 📸: @ericaofthemoon

9.19.22 Monday afternoon we were swimming in the quarry. At 10:50 that night we were holding our little boy in our arms. I think this dude is going to keep us on our toes! The story of what happened in between those two moments is a wild one, but basically, Meg is amazing and this baby is perfect.