Monthly Archives: November 2022

‘Tis the season

With Thanksgiving in the rear view, many are quickly turning their attention to an even bigger holiday season ahead.

Some will travel, some will play host to family and friends, others will settle into the quiet beauty of winter in the mountains. No matter what’s on your calendar, the holidays are a perfect time to support local farms, artisanal producers, specialty retailers, historic venues with agricultural roots, unique farm stays and local chefs dedicated to farm-to-table menus.

Here are some ideas that are sure to make your season merry & bright:

  • Add local flavor to your menus with Haywood County raised beef, chicken, pork, bison or trout.
  • Local honey, jams, jellies, savory spreads, pickled items and Waynesville Soda Jerks’ “Appalachia in a Bottle” handcrafted sodas are always in season. Visit our directory for a list of artisanal producers and specialty retailers. These make fantastic hostess gifts and stocking stuffers as well as gourmet goodies for guests to enjoy.
  • Haywood’s Historic Farmers Market will be open Saturdays until mid-December featuring local products, crafts, baked goods and more.
  • Smather’s Farmers & Public Market will be hosting The Kringle Holiday Market on Friday, 12/2 from 3:30-7:30pm with 40+ vendors, live music, Santa Claus, family photo ops, hot drinks, and more.

My husband is fond of saying, “I love experiences more than things.” That philsophy bled into the raising of our three daughters. More than buying gifts, we loved planning outings that became beloved annual traditions. Now that our girls are grown, it’s those special memories that keeps us company.

There is no shortage of opportunities here in Haywood to make lasting memories this holiday season:

  • Visit one of Haywood’s picturesque farms for a holiday tree, greenery or holiday farm tour. Some are hosting visits with the big guy himself—Santa! You’ll find something to please both the young and young at heart when choosing to support local.
  • From the Appalachian Family Christmas, 2022 Tinsel Trail and the Holiday Evening Candlelight Tours, the historic property at Shelton House has something special for everyone’s wish list.
  • Beyond the gardens and walking paths, Lake Junaluska hosts a plethora of holiday events including Balsam Range Art of Music Festival and Christmas at Lake Junaluska to name a few.
  • Have guests coming to town? Book a unique stay at one of Haywood’s farm-based properties.
  • Dine with one of Haywood’s committed farm-to-table chefs for a private dinner, restaurant experience or catered event.

No matter where you roam this holiday season, we hope you’ll choose Haywood. It’s the destination that brings everyone together, year after year.

Warmest holiday wishes!

Tina Masciarelli & the Buy Haywood Team

Featured photo, courtesy of Annie Spratt

Fall in love with winter squash

Private chef, cookbook author and entrepreneur, Jackie Blevins, is no stranger to local ingredients. Her seasonal menus celebrate the best of what local farms and her own garden have to offer. Around these parts, she and husband, Frank, are something akin to celebrities. Her monthly wine dinners tend to sell out–and fast. Her private chef events are exclusive. Yet, she found time to share an incredible butternut squash recipe with us. Scroll down for a recipe that is sure to make you fall in love with winter squash.

Learn more about Chef Jackie and her Perfectly Seasoned wine dinners by subscribing to her newsletter–email her at chefjackie2@gmail.com to be added. Private dinner inquiries, call 828-400-4610

Butternut Squash Salad with Smoky Dijon Vinaigrette

Recipe courtesy of Chef Jackie Blevins of Perfectly Seasoned
Serves 6-8

INGREDIENTS
1 small butternut squash, peeled and 3/4 inch diced
2 Tablespoons extra virgin olive oil
Salt & pepper
2 apples, thinly sliced or julienned
1/4 cup dried cranberries, blueberries or golden raisins
Salad greens, butter lettuce or arugula
1/4 cup toasted sliced almonds
Shaved or grated Parmesan cheese or crumbled blue cheese for garnish

STEPS OF PREPARATION
Preheat oven to 400 degrees.

Place diced squash on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, toss to coat. Place baking dish in the oven and roast for 25-35 minutes or until squash is tender. Remove from oven and cool to room temperature.

Toss the squash with the apples, cranberries, greens and almonds. Drizzle with vinaigrette and garnish with cheese. Serve over salad greens.

SMOKY DIJON VINAIGRETTE
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 Tablespoons honey
2 teaspoons smoked paprika
2 teaspoons Dijon mustard
salt & pepper

To make vinaigrette, whisk together all ingredients in a bowl, salt and pepper to taste.

Get local for the holidays

My grandmother used to say, “good food comes from people you know.” Words to live by. Why do we at Buy Haywood believe in buying local? Support of local farmers, growers and agripreneurs keeps farms viable and preserves access to local products while protecting farmland and the rural character of the region. Most importantly, local ingredients are fresher and (in our humble opinion) simply tastes better.

Throughout the year, the greatest number of questions we receive is, “How can I incorporate local food into my holiday menu?” Well friends, grab a notepad because we have some ideas for you!

Visit the Recipes page on our website for recipes donated by local chefs, farmers and stakeholders as part of our Cooking Local Project. Or, search our site for recipe ideas by typing the ingredient into the search bar.

Regionally, here’s what you’ll find in season during the month of November – our team put together a wide variety of menu suggestions for each:

  • Apples (Adding sauteed apples, fresh herbs & local sausage to a traditional southern cornbread dressing recipe has become a family favorite for Buy Haywood Project Coordinator, Tina Masciarelli. An apple pie or tart livens up every holiday menu whether served with dinner or brunch. Chop fresh apples into matchsticks and throw into a leafy green salad.) 
  • Beets (It’s easy to get so laser focused on holiday favorites that we forget about other seasonal ingredients. Consider a salad to lighten up the traditional holiday fare by throwing together a Roasted Beet Salad. Roast beets in advance then chill. Serve over fresh spring greens tossed with chopped green onions, toasted nuts and blue cheese or feta, drizzle with balsamic vinaigrette.)
  • Carrots (Slice into rounds on the diagonal. Roast with rosemary, extra virgin olive oil, salt & pepper. Serve. Leftovers make a delicious and unexpected addition to salads.)
  • Eggs (From deviled eggs to egg custard pie–use local eggs in all recipes.)
  • Greens (Whether sauteed, wilted or served raw, local greens are out of this world.)
  • Hardy herbs (Chop and use in every recipe where dried herbs are called for. Exceptionally delicious in soups.)
  • Herbed butter (Soften your favorite butter. Incorporate chopped fresh herbs and/or edible flowers. Reshape and chill. Makes a beautiful presentation and flavorful addition to dinner rolls, mashed potatoes and roasted veges.)
  • Honey (Slice open Medjool dates, insert whole toasted walnuts, chopped fresh mint and a bit of goat cheese. Warm through in the oven. Drizzle with local honey and serve warm as an appetizer.)
  • Jams, jellies and savory spreads from local artisanal producers (Serve on biscuits or rolls–jams, jellies and savory spreads can also flex as a delicious gourmet appetizer served on crackers with a variety of cheeses.) Check out the offerings from our friends at Copper Pot & Wooden Spoon for endless ideas. These also make great hostess gifts! 
  • Lettuces (A crisp salad wakes up any holiday menu–whether it be brunch or a traditional dinner. We have been loving sliced local apples, dried cranberries, toasted pecans and feta over local greens with a simple apple cider vinaigrette.)
  • Local meats (Preparation of your choice)
  • Mushrooms (Serve raw, sauteed or braised. Add to an omelet. Saute with garlic and onions, reduce liquid in white wine to create an elegant bruschetta, serve with fresh local bread.)
  • Onions (Really the workhorse of so many recipes!)
  • Pickled products (From traditional pickles to okra to dilly beans, these add a nice kick to appetizer plates, charcuterie boards or simply as a nibble.) 
  • Potatoes (Roased, mashed, smashed or boiled–the possibilities are endless.)
  • Pumpkins (Slice into wedges, roast then stuff them with sauteed onions, garlic, apples and toasted nuts.)
  • Radishes (Roasted of course. You can also serve raw by slicing thin, drizzle with red wine vinegar and a pinch of coarse salt. Let marinate for a few hours. Serve raw as a digestivo.)
  • Spinach (Another tender green that can be mixed in with salad greens and served raw–wilted, sauteed or braised they add incredible flavor to soups.)
  • Turnips (Consider mashed turnips with garden fresh thyme to replace mashed potatoes–or combine the two for a really savory side dish.)

Wondering where to shop? We consulted with our friends at Haywood’s Historic Farmers Market to see what they expect to offer on Saturday, November 19, 2022:

“This time of year our vendors are a blend of produce and meat farmers, a couple bakeries, and a variety of craft vendors. As far as general grocery staples we have locally raised beef and pork with a variety of cuts, fresh seafood, leafy greens, turnips, squashes, loaves of bread, cinnamon rolls, local honey. A little bit of everything to hit those fall favorite recipes.”

You can also check in with our produce & farmstand partners around Haywood County. Several operate year-round. See directory list here. Our friends at Smathers Farmers & Public Market will be hosting a Kris Kringle Holiday Market on Friday, December 2: 3:30-7:30p.

Always local, always buy Haywood for the best flavors during the holiday season and beyond!

Tina Masciarelli, MLA
Buy Haywood Project Coordinator

Featured photo, courtesy of Nadia Valko

Local apples, more than a sweet treat

Growing up in Haywood County, we were fortunate to have apple trees growing right in our back yard. If memory serves, they were golden delicious. As kids, my brothers and I spent more time picking the ones on the ground and throwing them at each other than actually eating them raw. My mother and grandmother, on the other hand, were masters at turning those apples into everything from homemade apple sauce to the best fried pies you can imagine.

These days I love using apples in savory recipes to add a punch of unexpected sweet or tart (depending on the apple variety) and texture. Here are some of my favorite ways to enjoy local apples when you’re looking for more than a sweet treat:

  • Chop crisp, firm apples and add to your favorite salad greens. Add toasted pecans, chopped green onions and feta or goat cheese. Drizzle with a simple apple cider vinaigrette.
  • Roast your favorite winter squash (buttnernut, acorn, delicata, buttercup to name a few). While the squash is roasting: sauté onions, chopped apples, fresh herbs such as parsley or thyme, a finely chopped garlic clove in extra virgin olive oil. Salt & pepper to taste. (Optional), remove mixture from skillet then brown some local sausage. Once sausage is fully cooked, return the apple mixture to your skillet and combine. Toss in toasted chopped nuts (we love pecans). Once your squash is cooked through and tender, scoop out a little and add to the apple/sausage mixture to act as a binder to bring it together. Using an ice cream scoop, stuff your sqush and return to the oven to heat through. Serve and enjoy.
  • Chop apples into little sticks and add to your favorite cole slaw.

For those of you who are lovers of something sweet but want to stretch beyond the traditional apple pie—try this simple and delicious recipe for Custardy Apple Squares from famed baker, Dorie Greenspan. You can also search our bank of recipes by typing apple in the search bar to find a plethora of ideas.

Curious about all those different apple varieties you’ll see at local farm stands like Barber’s Orchard and KT’s Orchard & Apiary? Here’s a nifty guide from our friends at the NC Apple Growers Association.

No matter which way you slice it, there’s nothing that brings on all the fall feels like the arrival of local apples.

Always local, always buy Haywood for the best ingredients!

Tina Masciarelli
Buy Haywood Project Coordinator

PC: Aaron Blanco-Tejedor