Nothing says “local” like homegrown community partnerships!

As an organization, Buy Haywood has been extremely fortunate to collaborate with the Haywood County Tourism Development Authority (TDA) team on multiple projects.  You might know them by their Visit NC Smokies brand.

The TDA team is comprised of Lynn Collins (Executive Director) and three extremely talented, high energy staff:  Ashley Rice (Marketing Manager), Anna Smathers (Communications Manager) & Becky Seymour (Video Marketing Manager).  Among other things, the TDA is responsible for generating an innovative list of homegrown ideas about what to do, where to stay, and great things to eat when visiting Haywood County.

The dynamic TDA team has really stepped it up this season by developing some sample itineraries to demonstrate just how easy local can be.  From epicurean adventures to motor touring, the sample itineraries crisscross Haywood  County to really showcase our community—where heritage meets modern convenience—with added appeal for every demographic!

When you or your guests dream about having a homegrown adventure in the Smokies, look no further.  Our friends at Visit NC Smokies have mapped out local made easy, just for you!

– CLICK HERE FOR SAMPLE ITINERARIES –

When they say “ya’ll come,”  the Visit NC Smokies team really knows how to pull out all the stops to show visitors both near and far the best of what Haywood County has to offer.

The Buy Haywood team is thrilled to be along for the ride and can’t imagine being in finer company!

Spring collaboration meeting at Sunburst Market: 
Mark Clasby (Executive Director, Haywood County Economic Development Commission), Lynn Collins (Executive Directory, TDA), Anna Smathers (Communications Manager, TDA) & Tina Masciarelli (Buy Haywood Project Coordinator)

Tina Masciarelli, Buy Haywood Project Coordinator

Looking for a fresh way to avoid the mid-week mealtime SLUMP?  Try infusing a simple meal with garden fresh herbs.  Whether you grow your own or buy them from local farms, cooking with fresh herbs is a wonderful way to get great flavor without adding unwanted fat or sodium.  The best part is that herbs grow in our area year-round, offering a multitude of opportunities to explore the world through different flavor and herb combinations!

In Haywood County, farmers markets and plant nurseries have fresh herb plants for sale.  It is the perfect time of year to start your own herb garden—whether in a proper Potager (kitchen garden) or in a series of pots on a sunny patio.  Visit our Online Directory for buying info!

Family Fun Tip:  Cooking with fresh aromatic herbs is a wonderful way to get kids involved in the cooking process—which increases the chances they will eat the finished product without fussing over unwanted vegetables.

Inspired by flavors of the Mediterranean—try this simple & easy weeknight recipe using garden fresh herbs to impart a light, bright spring-like flavor year-round!

Cous Cous with Herbs, Sun-dried Tomato & Feta
— served with —
Smoked Paprika Grilled Chicken or Fish

(Serves 4-6)

Ingredients
2 cups Dried Cous Cous
2 cups Water (or low-sodium chicken stock)
1/2 bulb Fresh Fennel, sliced thin (or green onions)
1 clove Garlic, pressed
3-4 sprigs fresh Thyme (remove from stems & chop)
1/4 cup fresh Italian Parsley (remove from stems & chop)
2 cups leftover sauteed Green Beans (or fresh arugula, washed)
4-5 Sun dried Tomatoes, chopped (amount to taste)
Feta Cheese
Greek Kalamata Olives, pitted & halved
Extra Virgin Olive Oil
Pinch of Crushed Red Pepper (optional)
Salt & Pepper

Steps of Preparation
In a stockpot with a lid, add 2 Tablespoons Extra Virgin Olive Oil, sliced fennel & sauté over medium heat until it starts to lightly caramelize.

Add fresh Thyme, pressed garlic, salt, pepper & pinch of crushed red pepper (for a kick of heat).  Sauté until the garlic is cooked but be careful not to burn it.  Add sun-dried tomato and stir to combine mixture.  Add water (or chicken stock) and bring to a boil.

  Add dried cous cous, stir well, cover with a lid and remove from heat.  Let stand 3-5 minutes until the liquid is absorbed.  If using leftover green beans, throw them in and replace lid to heat through.

Note: If you don’t have leftover green beans on hand, you can add garden fresh arugula to this step and give it a quick toss to slightly wilt.

Drizzle with another Tablespoon or so of Extra Virgin Olive Oil.  Add chopped Kalamata olives & feta.  Stir to combine.  Taste for salt & pepper, adjust if needed.  Garnish with fresh chopped parsley (and chopped fennel fronds if on hand).

Serve with grilled chicken or fish—seasoned with smoked paprika

Note: If you don’t have garden fresh fennel,
you can substitute with onion.

Cook. Share. Enjoy!

Recipe courtesy of Tina Masciarelli,
Buy Haywood Project Coordinator

For more seasonal recipes from local chefs, agripreneurs, Buy Haywood staff & volunteers—CLICK HERE!

There is nothing like the flavor of a juicy local strawberry, fresh off the vine, to confirm that SPRING is here to stay!

While the season for berries is relatively short,  local farmers grow a number of different varieties allowing consumers to enjoy the sweet pleasure of farm fresh berries for weeks to come.

Local strawberries are available at Farmers Markets, Tailgates, Road-side Stands & On-farm Markets throughout the month of May and into early June under the right conditions.  Visit our ONLINE DIRECTORY for locations!  Danny Barrett and our friends at Ten Acre Garden in the historic Bethel community offers a U PICK berry patch throughout the growing season when fruit is ripe.  Call Ten Acre Garden to check the seasonal availability of the U PICK options @ 828.235.9667

Strawberries are high in antioxidants, dietary fiber, anti-inflammatory properties and essential phytonutrients that support the body’s natural defenses against many diseases.  For example, one cup of strawberries contains an incredible 136% of the RDA of vitamin C—an effective antioxidant that helps to lower blood pressure and support a healthy immune system.  Strawberries are also a good source of iodine necessary for healthy thyroid function.

Strawberries, best consumed raw, are low in fat and calories making them a healthy snack option for any time of day.  Enjoy them on their own or throw them into yogurt, cereal or a smoothie for an “on the go” treat.

Enjoy this uniquely local recipe that incorporates strawberries with mixed spring greens and other in-season ingredients for an unexpected punch of flavor & nutrition!

 Mixed Spring Greens withStrawberries &
Balsamic-Green Onion Vinaigrette

Ingredients
Mixed spring salad greens or arugula
Fresh strawberries, washed and cut in half
Local goat cheese & toasted pecans—as a garnish (optional)

Vinaigrette
1 green onion, roughly chopped (about 3 inch piece, with white and green parts)
1/4 cup Balsamic vinegar
1/2-3/4 cup Extra Virgin Olive Oil
Salt & Pepper

Combine vinaigrette ingredients.  Blend until smooth using an immersion blender or food processor. Taste for acidity and adjust to your liking.

Steps of Preparation
Wash salad greens, pat dry and toss in a large bowl. Add strawberries to top. Drizzle with vinaigrette and toss to coat. Salt and Pepper to taste. Garnish the top with (optional) goat cheese and toasted pecans.

Chef’s Note:  Substitute other local in-season ingredients for the strawberries—such as blueberries, blackberries, red raspberries, apples, or roasted beets—to make this healthy and nutritious dish throughout the growing season!

Recipe Courtesy of Tina Masciarelli,
Buy Haywood Project Coordinator

Growing Peonies: An Affair to Remember

Each spring, my back yard provides the stage for a great love affair between me and my peony garden.  Every year for Mother’s Day, my husband and daughters have given me a different variety of peony—some purchased and some traded with other local collectors.

The word Peony (pronounced pee’-uh-nee with the accent on the first syllable) is derived from the Latin genus, Paeonia, which, in turn, comes from a figure in Greek mythology.  Peonies have been grown for centuries—admired for their elegant beauty, intoxicating perfume, ability to hold up after cutting, and medicinal properties.

For the home gardener, peonies are landscape flowers supreme!  Few perennials can compete with them in longevity as they happily grow in the same spot for 40 years or more.   According to Clemson University Cooperative Extension, some varieties live up to a hundred years.   If properly cared for they can survive the harshest winters, spring freezes, and summer drought only to return the following spring with vitality and beauty.  The bitter taste of the foliage makes them resistant to both deer and rabbits.  As if the beauty and fragrance weren’t enough to entice one to grow peonies, once established they are among the most drought-resistant perennials, perfect for water-conserving times.

In the twelve years since my love affair began, I have learned a few things about growing peonies.  Much like the 1957 cinema classic, “An Affair to Remember” starring Cary Grant and Deborah Kerr, the courtship between gardener and peony requires dedicated patience. Keep in mind that if planted correctly, a peony garden will reward your senses with the most spectacular and elegant blooms for years to come with very little attention from you.

– Buying Peonies –

To begin your own love affair, visit a local nursery to choose a peony that grows well in this area.  You will find various colors and fragrances of herbaceous (dies back in the winter), tree peonies (woody perennial), and intersectional (cross between herbaceous and woody).  There are a number of plant nurseries and farms in Haywood County that carry peonies, visit our Online Directory.

Wildcat Ridge Farm in Clyde, NC, is home to the largest selection of herbaceous and intersectional peonies in WNC— ranging in price from $25-$200.  The peony season at Wildcat Ridge runs for 4 weeks in May, with cut flowers available for weddings and also open to the public for “pick your own” from their extensive selection.  Wildcat Ridge Farm is a featured stop on our Find your Adventure! 2014 Agritourism Guide as a farm destination as well as a “Local Flavors” experience through Chef Ricardo’s Mountain Cooking Club.

– Growing Peonies –

When planting the object of your affection, pick your spot carefully because once planted they do not like to be disturbed.  If you choose to ignore this rule and move them, they will punish you by not blooming for up to three years.

Peonies like to be planted in full sun though some varieties can tolerate part-shade.  It’s best to plant them in the cool weather of fall or in early spring before the season gets too hot.  Amend the soil heavily to create the ideal environment rich in organic material, assuring good drainage.  Growing peonies will test your gardening patience much like the seemingly hopeless courtship between Cary Grant and Deborah Kerr.  After committing time and attention to carefully choosing their home and amending the soil, your peonies will likely make you wait until the following season before gracing your garden with bloom.

– The Courtship –

As the buds develop, you will observe that peonies have other admirers in the garden.  Each bud will likely become covered with ants enamored by the sweet secretion of the emerging bloom. However, the ants do no harm and some speculate they actually assist in opening the tight buds.  Do not give into the temptation to spray! 

As the buds approach maturity, they become too heavy for the stem and require staking, much like a tomato.  After the blooms are fully opened, cut them, shake out the ants and bring these treasures into your home for weeks of pleasure in cut arrangements.

– Peony Care –

For their care, peonies like a tender courtship.  Sprinkle the soil at the base of the plant with humus enriched with bone meal in the spring and again in fall. Once the killing frost of fall comes through the garden, cut back the foliage and remove the debris to encourage good air circulation, decreasing your chances of developing Botrytis blight and other diseases.

Try growing peonies in your own garden.  It will truly be an affair to remember!

Tina Masciarelli, Buy Haywood Project Coordinator

Photos courtesy of Ricardo & Suzann  Fernandez
of Wildcat Ridge Farm