Sheri Castle shares a helpful hint on how to safely store fresh fish at home.

Sheri Castle learns how Sunburst Trout Company of Waynesville, NC, gets their tasty fish from their farm to your table. She heads to the kitchen and makes a smoked trout and potato soup as well as cornmeal-crusted trout with a creamed corn and tomato relish. Chef Cleophus Hethington joins her to make a beautiful whole trout dish, and then Sheri shows how to safely store fresh fish at home.

We harken back to Sheri Castle’s childhood with mouthwatering cornmeal-crusted trout fillets and creamed corn and tomato relish.

Sheri Castle learns about the modern way Sunburst Trout Company farms their delicious fish and gets it to your table.

Sheri Castle shows the freshest way to procure this beautiful berry. She tours the McAdams Farm in Efland, NC, and gets a visit from “Farmer Strawberry.” In the kitchen, she shares recipes for strawberry tiramisu trifles and an ice-box salad perfect for your next potluck, while baker Brian Noyes makes a strawberry buckle. Sheri gives a helpful hint about keeping strawberries fresh in storage.

Sheri Castle visits the McAdams Farm in Elfand and gets a VIP tour and a special visit from “Farmer Strawberry” himself.

Sheri Castle joins acclaimed baker Brian Noyes in the kitchen to bake a charming, old-fashioned strawberry buckle.

Sheri Castle shares a hint about the best way to keep strawberries fresh in storage.

Sheri Castle whips up a fresh strawberry and pretzel icebox salad that will be a fan favorite at your next potluck. Her spin on this retro dish is one of the easiest, prettiest and most refreshing strawberry desserts around.

Sheri Castle shares her delicious and downright adorable roasted strawberry tiramisu trifles. These individual desserts are a fresh adaptation of classic tiramisu and are bound to make your guests feel extra special.

Renowned food writer and cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to local farmers, growers, fisherman and chefs and shares approachable home cooking recipes and tips. Season 2 premieres on Thursday, 5/4 on PBS NC and the PBS App.

Join Sheri in the kitchen as she prepares baked crab bites with a delicious rémoulade sauce. Not only are these crab bites easy to make, but they are sure to be the star of any holiday gathering!

Sheri prepares a fluffy white coconut layer cake perfect for the holidays.

Sheri makes a whole roasted pumpkin stuffed with savory bread pudding, a positively pumpkin thrill.

Sheri says some helpful tips on how to perfectly roast your pumpkin seeds.

Sheri cooks with chef Ashley Capps to make a dreamy pumpkin crème caramel.

Sheri prepares a delicious entrée salad with warm pumpkin wedges and a honey vinaigrette.

Sheri cooks along with musician and foodie Joe Kwon for a sophisticated, grilled, deconstructed cabbage roll with sweet and sour meat sauce and rice that is as comforting and delicious as it comes.

A zesty chow-chow slaw will keep them coming with all the flavors and magnificent crunch.

Sheri says a helpful hint on how to pick the very best cabbage at the grocery or farmer’s market.