French Broad Food Co+Op

Hours: 11 a.m. to 6 p.m.
90 Biltmore Avenue
Asheville, NC 28801
(828)255-7650 | Contact

Shopping Requirements
Face Coverings Required
Only 10 shoppers in at a time
Please maintain a 6ft social distance
Choose between gloves or sanitizing at the door
Everyone is Welcome to Shop
Come Inside or Use Curbside
Owners get 5% off on the 5th
Shopping Requirements
Face Coverings Required
Only 10 shoppers in at a time
Please maintain a 6ft social distance
Choose between gloves or sanitizing at the door
Everyone is Welcome to Shop!
Come Inside or Use Curbside
Owners get 5% off on the 5th

Hours: 11am to 6pm
90 Biltmore Avenue
Asheville, NC 28801
(828)255-7650 | Contact

With the warmer than normal weather we have had, my chickweed patch has been abundant! Chickweed loves to grow in the cooler seasons…it actually thrives fall through spring, disappearing in the heat of summer. This is part of chickweeds medicine too, it is cooling. One of my favorite hot rash allies, it makes a wonderful salve blended with comfrey, yarrow, or plantain. As an herb, chickweed is rich in minerals and vitamin c. It makes a lovely and delicate herbal vinegar to add to salads or greens. Chickweed is also useful in tea or tinctures for those with heat…infections, inflammation, fevers. She cools things right down.

My friend Lupo shared this pesto recipe many years ago. It has become a favorite wild nourishing food!

Chickweed Pesto

3 cups of chickweed
1 ½ cups walnuts1 cup parmesan (or feta)
2-5 cloves garlic
3 Tbsp. olive oil

Blend all ingredients, except olive oil in a blender or food processor. Slowly drizzle in chickweed until incorporated. You may have to stop processor and scrape down edges once or twice to get it all consistent. This is such a wonderful fresh tasting pesto. Excellent on bread, as a veggie dip, or on pasta or potatoes.

Enjoy, and remember to eat something wild everyday!

by Melissa Fryar

Apothecary Skills Class Update

A wonderful group of folks have been attending the monthly apothecary classes here at the co-op and so much has been made and shared. I thought I would share some recipes for those of you who were not able to attend. Enjoy!