Food

The Key Ingredient

Renowned food writer and cooking teacher Sheri Castle celebrates local ingredients, tracing their journeys from source to kitchen. Sheri introduces us to local farmers, growers, fishermen and chefs and shares approachable home cooking recipes and tips.

Mushrooms Are Having a Moment

26m 46s

Sheri hunts for morels deep in the forests of the Blue Ridge Mountains with foraging experts Natalie Dechiara and Luke Gilbert. She then visits the home of farm-to-table pioneer John Fleer to use the morels (aka merkels) in a savory pie. In the kitchen, Sheri shares recipes for double mushroom soup and buttery sauteed mushrooms on toast, plus a tip for cleaning and keeping store-bought mushrooms.

Episodes

  • Mushrooms Are Having a Moment: asset-mezzanine-16x9

    Mushrooms Are Having a Moment

    S3 E303 - 26m 46s

    Sheri hunts for morels deep in the forests of the Blue Ridge Mountains with foraging experts Natalie Dechiara and Luke Gilbert. She then visits the home of farm-to-table pioneer John Fleer to use the morels (aka merkels) in a savory pie. In the kitchen, Sheri shares recipes for double mushroom soup and buttery sauteed mushrooms on toast, plus a tip for cleaning and keeping store-bought mushrooms.

  • Turning Over a New Collard Leaf: asset-mezzanine-16x9

    Turning Over a New Collard Leaf

    S3 E302 - 26m 46s

    Sheri offers a new take on collards with recipes for green curry and coconut creamed collards as well as collard salad with bacon dressing. She shares how to use every part of the leaf and explores an amazing range of collard varieties with Utopian Seed Project’s Chris Smith. Sheri then meets Glenn and Dorsey Hunt of the Lumbee Tribe at a street festival and makes their famous collard sandwiches.

  • We’re Sweet on Sweet Potatoes: asset-mezzanine-16x9

    We’re Sweet on Sweet Potatoes

    S3 E301 - 26m 46s

    Sheri Castle visits a farmers market to explore sweet potatoes of all shapes, colors and sizes. She then heads to the kitchen to share her favorite recipes for sweet potato casserole and twice-baked sweet potatoes. Asheville-based chef J Chong demonstrates a twist on Cantonese cuisine with her sweet potato and pork dumplings, and Sheri shares how to create the perfect sweet potato puree.

Extras + Features

  • Kitchen Recipe – Collard Salad: asset-mezzanine-16x9

    Kitchen Recipe – Collard Salad

    S3 E302 - 7m 2s

    Sheri has nostalgia for wilted salads, so she brings flair from her mountain upbringing to this collard salad with hot bacon dressing. Her contemporary recipe offers traditional flavors with the perfect amount of crunch.

  • How to Clean and Prep Collard Greens: asset-mezzanine-16x9

    How to Clean and Prep Collard Greens

    S3 E302 - 1m 49s

    Sheri shares game-changing tips for cleaning and preparing a bunch of collard greens, ensuring you put every part, including the stems, to good use.

  • Preview | Turning Over a New Collard Leaf: asset-mezzanine-16x9

    Preview | Turning Over a New Collard Leaf

    S3 E302 - 30s

    Sheri offers a new take on collards with recipes for green curry and coconut creamed collards as well as collard salad with hot bacon dressing. She shares how to use every part of the leaf and explores a wide range of collard varieties with Utopian Seed Project’s Chris Smith. Sheri then meets Glenn and Dorsey Hunt of the Lumbee Tribe at a street festival and makes their famous collard sandwiches.

  • Green Curry and Coconut Creamed Collards | Kitchen Recipe: asset-mezzanine-16x9

    Green Curry and Coconut Creamed Collards | Kitchen Recipe

    S3 E302 - 6m 27s

    Sheri Castle’s recipe for green curry and coconut creamed collards will make you rethink leafy greens. A peanut garnish adds crunch to the tender collards, and a squeeze of lime juice brightens the whole dish.

  • Field Trip to the Utopian Seed Project: asset-mezzanine-16x9

    Field Trip to the Utopian Seed Project

    S3 E302 - 4m 51s

    Sheri visits a collard farm outside Asheville, where she discusses the harvest with collard expert Chris Smith. As executive director of the Utopian Seed project, he shows Sheri how cultivating variety helps build resiliency for the leafy greens.

  • Double Mushroom Soup | Kitchen Recipe: asset-mezzanine-16x9

    Double Mushroom Soup | Kitchen Recipe

    S3 E303 - 7m 8s

    Sheri never gets tired of making soups, and this recipe is no exception. She shares her cherished recipe of double mushroom soup, which is a celebration of mushrooms’ exquisite variety.

  • Field Trip Foraging with Wild Goods: asset-mezzanine-16x9

    Field Trip Foraging with Wild Goods

    S3 E303 - 5m 20s

    Sheri Castle takes a walk in the woods with foraging experts Natalie Dechiara and Luke Gilbert of Wild Goods to find some tasty morel mushrooms.

  • Preview | Mushrooms Are Having a Moment: asset-mezzanine-16x9

    Preview | Mushrooms Are Having a Moment

    S3 E303 - 30s

    Sheri hunts for morels deep in the forests of the Blue Ridge Mountains with foraging experts Natalie Dechiara and Luke Gilbert. She then visits the home of farm-to-table pioneer John Fleer to use the morels (aka merkels) in a savory pie. In the kitchen, Sheri shares recipes for double mushroom soup and buttery sauteed mushrooms on toast, plus a tip for cleaning and keeping store-bought mushrooms.

  • John’s Savory Merkel Pie | Cook Along with John Fleer: asset-mezzanine-16x9

    John’s Savory Merkel Pie | Cook Along with John Fleer

    S3 E303 - 6m

    Sheri Castle joins chef John Fleer to learn how to make savory merkel pie with morels she foraged. This Appalachian take on shepherd’s pie is a recipe with a sense of place, perfect for bringing people together.

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