Georgia Smith shares a seasonal shiitake recipe.

As high summer approaches, we can finally begin to see the benefits of a long, rainy spring. Nowhere is the bounty of the season more apparent than at our vibrant and varied local farmers’ markets.

One particularly delightful harvest, available primarily from spring through fall, is the shiitake mushroom. This gorgeous, antioxidant-rich fungus is valued for its medicinal benefits and characteristics—including its ability to boost the immune system and lower cholesterol, and its anti-cancer properties—as well as its hearty, smoky taste. Shiitakes are currently available at many local farmers’ markets. In North Carolina, a burgeoning number of area growers are now connected by a farm collective called the North Carolina Mountain Mushroom Cooperative (www.ncmountainmushroom.com), which aids in shiitake production and distribution.

Dr. Pavka offers up easy and nutritious solutions to the challenges of eating on a hike.

Q: “My wife and I are section-hiking the Appalachian Trail. Our challenge is to pack high-calorie foods that give us the energy we need but don’t add too much weight to our backpacks—coconut, for example. We also carry nuts and chocolate and occasionally beef jerky for protein. We’re not sure this is the best nutritional approach. Do you have suggestions for other low-weight foods that will give us the energy we need?”
—Steve H., Weaverville, NC