Dear friends and stakeholders:

The media coverage of hurricane Helene ravaging our community and region have been so widely shared and extensively published that our team made a decision early on not to circulate more devastation but rather focus on resources (for our stakeholders) and points of light (for those following along).

Barely a month post-Helene and we still feel very emotional. Emotional about what we have been through. Emotional about what so many are still going through. And emotional about navigating the road ahead.

In the days that followed the catastrophic devastation of our farms, small businesses, homes, roads, bridges and dreams, there have also been incredible moments of selfless giving. Folks who have lost everything but showed up for their neighbors to help clear debris. Folks whose own livelihood was on the line but offered free meals to anyone and everyone in the community. Folks who showed up with trucks, trailers, pack mules, ATVs, ziplines, boats and kayaks to get supplies to stranded strangers.

These last weeks have truly been a season of “the only way out is through” and leaning into being eternally grateful that we’ve had each other in the effort.

Over the last few weeks, some heros who’ve called upon heros come to mind, (in no particular order of service):

• WNC Regional Livestock Center in Canton
• Haywood County Cooperative Extension
• Empowering Mountain Food Systems
• Center for Environmental Food Systems
• WNC Communities
• North Carolina Agromedicine Institute
• Appalachian Sustainable Agriculture Project (ASAP)
• Dr. Whitney Knollenberg and the team at NC State Parks, Recreation & Tourism Management

Thank you to neighbors who have helped neighbors that don’t have a website but have done the work. Thank you to alllllll the grassroots organizations and churches in western NC who aren’t mentioned here but have shown up to feed, clothe, provide essential supplies, hot meals, dignity, love and embraces. We have been volunteering alongside you and have witnessed the incredible compassion and care pouring out of the many disaster relief centers.

Thank you to the farmers who have continued to harvest and the nonprofits who have put together food boxes, including farmfresh goods, and widely distributed to other community organizations and relief centers. As we all know, the freshest produce holds the highest nutritional value and flavor. So thank you farmers and relief centers for remembering folks.

Thank you to whomever donated alllll the grills and charcoal so that folks could cook without power. And to those who sent water.

There are so many more thank you’s—to those who traveled and showed up from near and far to piece together our infrastructure, our digital connections with family and neighbors, our safety, access to food for people and farm animals, and to local heros who didn’t go home for days and days and days.

We have a long way to go yet. But what we have experienced tells us that we surely aren’t going it alone. And that is something extraordinary. To be seen. To be rescued. To be loved. To be lifted.

Thank you to everyone reading along who has beamed love, sent supplies and offered your assistance,

Our community is down but is resilient because of the “small town” ties that bind us together in sameness.

Our strength is how we show up for one another.

Beaming love to all,

Tina Masciarelli, MLA
Buy Haywood Project Coordinator

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Header photo courtesy of WNC Regional Livestock Center: October 8, 2024
Caption—FUN FACT: When bundled in 3-deep by 7-wide cubes of 21 bales, you can fit at least 126 bales and 50 bags of feed in a Chinook.

As a community organization, the team at Buy Haywood relies on partnerships and collaborations with individuals and organizations who are leaders in the farming & agriculture space. In the spirit of supporting each other’s work, we’re thrilled to highlight ASAP’s Farm Tour 2024!

From their website:

ASAP’s annual Farm Tour is a chance to experience how food is grown and raised through guided tours, demonstrations, and tastings. The Farm Tour showcases the diversity of working farms in Western North Carolina, including vegetables, livestock, vineyards, orchards, flowers, fiber, and more! This is a family-friendly event and a great outing for visitors of all ages, abilities, and interests. All are welcome.

Here are the details:

Event Contact: Oakley Brewer, obrewer@asapconnections.org, 828-236-1282

When: September 21st & 22nd, 12:00 pm – 5:00 pm

Where: Multiple Farm across WNC

Tickets: One pass is good for all passengers in a single vehicle at all farms, both days (Sept. 21-22, 12-5 p.m.) $35 before Sept. 21, $45 on Sept. 21-22 (pending availability) Passes are only available to be purchased online using credit or debit. If you need assistance, please call ASAP’s office at (828) 236-1282.

Description: The Farm Tour showcases the diversity of working farms in Western North Carolina, including vegetables, livestock, vineyards, orchards, flowers, fiber, and more! This is a family-friendly event and a great outing for visitors of all ages, abilities, and interests. All are welcome. Event is located at 21 different farms in 5 geographic clusters. See the event page for participating farms and more details.
You will notice two Haywood County farms who are part of the Candler/Canton cluster—KT’s Orchard & Apiary and Two Trees Farm (Sustainabillies).

You won’t want to miss this popular annual farm tour event. No matter which cluster piques your interest, you’re sure to create lasting memories!

When many of us think about the holidays, gift-giving is the first thing that comes to mind. That is certainly true of my family. The older I get, however, the holiday bits that I enjoy most are the gift of time spent with the people I love. This year marks twenty-five holiday seasons together for my husband and I.

Thinking back on all the celebrations we’ve shared first as a young couple and then melding traditions as we grew our family, one thing that has absolutely held true is our love for incorporating “local” into our holiday season. From visiting the same family farm year after year to choose-and-cut our Christmas trees to incorporating local ingredients into our menus, engaging with community here in Haywood are some of our richest memories.

I hope you enjoy reading The Holiday Guide 2023. From start to finish, the content is filled with passion, purpose and products that are uniquely local to Haywood County. Check back frequently as we will be updating the guide throughout the season as new leads come in! There’s something intimate and powerful about using consumer demand to drive a supply chain rich with heritage, culture and tradition.

From our table to yours, happy holidays all!

Tina Masciarelli, MLA
Buy Haywood Project Coordinator

In preparation for this blog post, I did what all experienced writers do. I began with a deep dive into my topic—LOCAL APPLES! Then what almost never happens, happened. Someone wonderful had already written (quite articulately I might add) and published everything I was looking for.

“They say that money doesn’t grow on trees, but in Haywood County it just might,” goes the opening sentence to The Mighty Apple feature published by the Haywood Snapshot Project. This essay is written so beautifully that we decided to abandon our own thoughts completely and share an excerpt of their essay here:

They say that money doesn’t grow on trees, but in Haywood County it just might. In the 1930s, the county income from apples was twice that of cattle and dairy combined.

The Barber Orchard, established in 1903, was the largest orchard in the county and the largest private apple producer east of the Mississippi, harvesting 225,000 bushels a season in its heyday. Its success was partly due to a type of soil native to the area known as porters stony loam. The combination of minerals in this soil helped to grow the large, richly flavored, deeply colored, crisp, and juicy apples for which Haywood County is famous. —CLICK HERE to read the full feature.

The article goes on to drop the nifty fact that, “the apples even made it as far as England: Queen Victoria once said that her favorite apple was the Haywood Pippin!”

Historically food was raised, grazed, foraged and preserved by settlers who recognized their very survival depended on it. In Haywood County (as in many rural places) our heritage was born through centuries of “making do,” never wasting and seeing delicious opportunities everywhere. I love thinking about early innovators making note of the soil’s ability and capitalizing on the opportunity by growing apples.

Inspired by the heritage of apple growing in Haywood County, I’m sharing an old family recipe. If you ever attended a Sunday picnic at church growing up or had a great-Auntie who brought one thing to every get together, this recipe might look a lot like what you know as “Cuppa Cuppa Cuppa.”

Just in time for the season, here’s one from my family table to yours:

APPLE-BLACKBERRY COBBLER

Ingredients:

8 Tablespoons, unsalted butter
4 cups peeled and sliced firm, tart local apples
2 half-pints plump blackberries
1+1/2 c sugar
1c all-purpose flour
1c whole milk
2 teaspoons baking powder
Pinch of salt
1/2 teaspoon vanilla
1 Tablespoon raw sugar

Preparation:

1. Preheat oven to 375°F. Place the butter in a 10″ cast iron skillet (or baking dish) and put it in the oven to melt while the oven pre-heats.
2. Toss the apples and berries with 1/2c sugar in a medium bowl. Add more sugar to taste.
3. Remove skillet from the oven and pour the melted butter into another medium bowl. Add the remaining 1c sugar, flour, milk, baking powder, vanilla and salt; whisk to combine. Pour the batter into the baking dish. Place the fruit on top, but do not stir (the batter will rise as the cobbler bakes, the two exchanging places).
4. After 20 minutes or so, sprinkle the top with raw sugar. Return to the oven to continue baking.
5. Bake a total of 35-45 min or until top of crust is golden brown and cobbler is thick and bubbly. (Make sure to subtract the initial 20 minutes before adding raw sugar).
6. Serve warm with bourbon whipped cream and vanilla ice cream, or whatever is desired.

Author’s Note: You can substitute almost any fruit—peaches, blueberries, nectarines, peaches + raspberries, frozen fruit in the off-season.

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Read more from the Haywood County Historical & Genealogical Society HERE

Every home cook that I know has a hero ingredient in their pantry—that one “go to” that transforms ordinary dishes into something elevated and new. For me, hands down my secret weapon is local honey. 

The National Honey Board describes honey as “nature’s finest work,” and goes on to cite it as being older than history itself based on an 8,000-year-old cave painting in Spain that depicts honey harvesting. Around the world honey is used in many cultures for food as well as medicine. 

What I love about honey is that, while it is inherently sweet due to being mostly sugar, honey can be used in savory dishes to create a whole new unexpected flavor profile. Today I’m sharing some favorite recipes from my own kitchen—inspired by dishes from our various travels.  

ITALY

Some years ago, my husband and I were on a trip to Tuscany. Our itinary included an agriturismo (farm stay) B&B in San Gimignano. One of my favorite meals was a savory breakfast of warm herby polenta (leftover from the previous night’s dinner), cut into wedges, and drizzled with honey. Simple yet satisfying.

Here’s how I make it at home: Leftover polenta (made with lots of fresh herbs and parmesan cheese), cut into wedges. Reheat. Top with orange zest, garden fresh thyme then drizzle with honey. So delicious!

PORTUGAL

One of my favorite nibbles on repeat in Portugal was simply ripe figs, cut in half, then drizzled with local rosemary honey and a pinch of sea salt. Whole walnuts and an aged cheese was served on the side. That’s exactly how we make it at home.

When ripe figs aren’t available, we use dates.  Slice open the date, insert the whole walnut (I like them toasted) and a wedge of cheese (or dollop of goat cheese). Heat them through in the oven. Drizzle with honey and serve warm. 

FRANCE

Without a doubt, France is home to one of my favorite foodways. It’s no surprise that I would choose Paris as the destination to celebrate my 50th birthday. Every morning my husband would walk down to the pâtisserie on the corner by our apartment and bring home breakfast. Croissants may seem the obvious choice…but I fell in love with the sweet/savory complexity of warm baguette, goat cheese, basil and honey.

That is exactly how I make them at home with the addition of adding garden fresh thyme, tarragon, mint or combination of herbs. I love the interplay between the floral notes in local honey and savory herbs picked fresh from my own Potager. I also finish with a pinch of sea salt to accentuate the savory interplay with the sweet honey.

SPAIN

Berenjenas con Miel (fried eggplant with honey) is one of my favorite dishes of all time. It is a classic combination served across Andalusia. I ordered it every single time it appeared on a menu, even if I’d just eaten it the meal before. And every time it tasted different driven by the flavor profile of the honey—and every single time it was absolutely delicious. 

Berenjenas con Miel is a relatively simple dish to make. Here is a Food & Wine Magazine recipe from José Andrés featured on the menu at his Washington, DC, restaurant Jaleo. 

WNC locals can often find Berenjenas con Miel on the menu at Cúrate Bar de Tapas, Asheville’s premier tapas and James Beard Award winning restaurant. 

As the saying goes, “there’s no place like home.”

When us kids clamored for an afternoon snack, my grandmother would warm up biscuits leftover from breakfast, slather on her home-churned butter and drizzle generously with honey she bought from someone around the holler. Growing up, that was about the best treat in the world. 

We still make it for quick “between meal” snacks or that nibble right after work before starting dinner. Sometimes using leftover biscuits, sometimes using leftover cornbread. Either way, honey purchased from someone around the holler is the best honey to me. 

Haywood County is home to some phenomenal apiaries. These keepers of the bees are knowledgeable, thoughtful, lovers of their craft who take such great care to nurture not only their hives but also incredible high quality honey.

So now that you’re surely hungry for some local honey, search our online directory for locations of local farmers markets, farm stands and specialty retailers to grab a jar or two. I always buy two. 

Buon appetito!

Tina Masciarelli, MLA
Buy Haywood Project Coordinator

Friday, May 12, 2023, marked National Public Gardens day! Filled with different assortments of flora and fauna, public gardens often serve as beautiful centerpieces to communities and cities worldwide. They’re a reminder of the beauty that nature holds, a great place for picnics, bird watching, walking, running, biking, strolling with our canine companions, outdoor yoga, gathering with friends for a “walk and talk” or taking kids out for a play date.

Haywood is home to a number of public gardens serving as both greenspace for recreation and historic preservation.

Highlights include:

• Arboretum & Dahlia Garden at Haywood Community College: In addition to being a college campus, the property is also a designated arboretum with maintained trails for public use. Visit their website for specifics.
• Corneille Bryan Native Garden at Lake Junaluska: When Lake Junaluska was established in 1913, the founders set aside several areas designated as parks. One such area was a small shaded ravine of approximately one acre where a small stream flowed through, sometimes falling over a natural rock formation. Read more about the vision of Mrs. Corneille Bryan, a member of the Tuscola Garden Club, and the evolution of the native garden in her memory at the link above. Since its inception, the Garden has grown to more than five hundred native trees, shrubs, and herbaceous plants.
• Giving Garden at the Canton Branch Library: Located behind the Canton Branch Library, the Giving Garden features raised beds, vertical gardening, composting systems, a wildflower pollinator garden as well as a certified Monarch Waystation. More info at the link above.

Visit our 2023-24 agritourism guide for a list of more public gardens.

Laura Ingalls Wilder once wrote, “Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let’s be sure we take along with us all the old-fashioned things worth while.” Whether it’s National Public Gardens Day or any old day, one of Haywood’s many green spaces beckons you to explore their many wonders. So grab a printed copy of our agritourism guide then get outside and explore!

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Cover photo, courtesy of Tina Masciarelli. All rights reserved.

Recently I read about two extraordinary “giving” programs happening here in Haywood that felt like really good news to share. This week’s Farm Fresh blog post is dedicated to sharing ways folks are buying Haywood to do good and plans for a community orchard project in Clyde. Read on and help us spread the good news by sharing this post.

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Mutual Aid

Back in January, our friends at Mighty Gnome Market Garden shared news via their eNewsletter that they are participating in a Mutual Aid project here in Haywood. “Mutual Aid is not new a new concept,” said The Mighty Gnome team, “there is a long history to this mode of community mobilization.” To learn more, they shared the following: please read this article by Victoria Méndez at Global Giving. 

The Mighty Gnome Market Garden team has committed any funding they receive for Mutual Aid to provide free fresh and premium quality produce to two primary locations in Haywood County:

• Pigeon Community Multicultural Development Center
• Haywood Christian Ministry

Additionally, they are valuing the produce at wholesale pricing – meaning more produce per dollar contribution.

If you want to learn more about the Mutual Aid project at The Mighty Gnome Market Garden, CLICK HERE. Donations can be made right through their website.

In their most recent eNewsletter the farm reported wonderful early support from the community towards the project. Pass on the word to help keep the support flowing.

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Healthy Opportunities Pilot (HOP)

This week The Mountaineer reported about a project called Healthy Opportunities Pilot (HOP), “The Full Circle: farmer to merchant to consumer.” CLICK HERE to read the feature.

“First United Methodist Church in Waynesville decided to join a groundbreaking program aimed at transforming lives of those with low incomes, the service model was inspired by an unlikely source: a chicken farmer,” writes Vicki Hyatt.

According to the feature:

First United Methodist provides food boxes for select Medicaid clients as a partner in the Healthy Opportunities Pilot program — enough food each week to provide two healthy meals a day for all in the family. Over the past year, the church has switched from providing basic one-size-fits-all food boxes to food boxes tailored to the client’s dietary restrictions, preferences and available cooking methods, with an emphasis on local foods.

“We have a fun little ecosystem here in that when we have produce going bad in our pantry, we donate it to a local chicken farmer, who feeds it to her farm animals and sells eggs to Christopher Farms,” said Destri Leger, director of the church’s Friendship House outreach ministry.

That in turn led Leger to learn about the variety of fresh produce at Christopher Farms. So she approached owners Douglas and Sheena Waite about a partnership to stock the food boxes.

Samatha Gibson, food program coordinator at the Friendship House, is delighted with the arrangement.

“The quality of produce here is so much higher than you find at a grocery store,” she said of Christopher Farms. “We’re glad to put money back into the local economy and to support our farmers.”

Subscribe to The Mountaineer to read the full feature and follow along with other stories in their forthcoming series.

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Community Orchard

In mid-February the Clyde governing board unveiled upcoming projects that include plans to turn vacant property that was part of the 2004 flood buy-out into a community orchard.

The Mountaineer reported that “over 36 varieties of apple trees have been purchased by the town, as well as a slew of other plants, including blueberry bushes. The orchard will be open to volunteers who wish to plant and tend the community garden alongside the town public works department, eventually producing fruit for all to enjoy.”

The orchard will be located on a corner lot at Broad and Spruce streets. The project fits with Clyde’s designation as Tree City U.S.A. town.

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It’s always a great thing to Buy Haywood—if buying local also helps to do good in the community then that’s a win/win all around!

Tina Masciarelli, MLA
Buy Haywood Project Coordinator

I have a February birthday. Every year one of the ways I treat myself is to curl up under a cozy blanket, warm cup of tea in hand, and thumb through all the new seed catalogs. I love seeing what’s new and daydreaming about what might be—from flowers to herbs, leafy greens and vegetables.

For some, garden planning starts the previous fall. For me, it’s that magical time in February when the winter gloomies beg for imagination.

Whether you’re a large-scale “plow and plant” gardener, a patio “container” gardener or somewhere in between, Haywood has something for everyone.

The Seed Library of Waynesville: Sowing Seeds, Preserving Heritage

The Buy Haywood team was very fortunate to witness the birth of Haywood County’s very own seed lending library. Some years ago Kathy Olsen, Adult Services Librarian, had this nugget of an idea to “increase the ability of our community to feed itself wholesome food by being an accessible and free source of locally adapted plant seeds, supplied and cultivated by and for Haywood County and nearby area residents.” After a ton of research, community building and hard work, the seed lending library came to fruition. It is housed at the Waynesville branch of the public library. All you need to check out seeds is a library card in good standing and the intention to save and return seeds to ensure the seed library remains self-sustaining. Seed donations are also always welcome, even if you don’t check out seeds. For more information, visit the website above. We admire Kathy’s vision for what could be and are grateful to all the hands that have contributed to the continuation of this project. Special thanks to the Friends of the Library for their generous support of this and all other library programs.

Local plant nurseries

Once you’ve finished mapping out what you want to grow in the upcoming season and where best to locate said garden(s), you’ll want to visit some of Haywood’s local plant nurseries and landscaping businesses. We aren’t talking any of the “big box” stores here. But rather the local small businesses with horticulture specialists at the helm who’re propegating at least a portion of their stock on site and can guide you as to what grows best in Haywood’s varied microclimates. These are the plants that have been well cared for and will stand the test of time.

Farmers markets

As the spring farmers market season inches closer, I look beyond seed starting to shop from local farms who’ve done the hard work for me. Area farmers markets are a great place to introduce yourself to these folks. They have carefully selected items to not only plant on their own farms but also retail to the public. Some of the best tomatoes I have ever grown and ever tasted have come from seedlings purchased at the farmers market. Those folks are a wealth of advice about soil preparation, best practices for growing and come harvest season always have a recipe or two up their sleeves.

Farmers markets are also an outstanding resource for plant starts, perennials, shrubs, bushes and trees that are purely ornamental. Again, you gain the benefit of buying something that has been nurtured right here in Haywood County.

Harvest “High”

At Buy Haywood we talk a lot about preserving our rich agricultural heritage and the rural character of the region. These cornerstones for support of local small businesses absolutely hold true. Choosing to carve out even the teeniest space to grow something yourself goes beyond the public good. According to the Permaculture College Australia, “Getting your hands dirty in the garden can increase your serotonin levels – contact with soil and a specific soil bacteria, Mycobacterium vaccae, triggers the release of serotonin in our brain according to research. Serotonin is a happy chemical, a natural anti-depressant and strengthens the immune system.”

Buy Haywood

Wondering how to scratch that home gardening itch? Pop right over to our online directory to find local plant nurseries, upcoming farmers market info and more.

Watch for plant sales from places like Lake Junaluska, the Corneille Bryan Native Garden, and local middle and high school programs.

Need a little help getting started? Our friends at Haywood County Cooperative Extension are a wealth of knowledge and resources. Also don’t forget the librarians at any branch of the public library.

Thinking outside the box

When I completed my Extension Master Gardener certification some years ago, I had the tremendous good fortune to be mentored by two of Haywood’s finest MGs, John and Jane Young. What I loved most about the two is that their respective gardening philosophies were the perfect blend of science and poetry, function and form. Their influence drove me to think outside the proverbial box with respect to my own home garden.

Not only have I spent two+ decades cultivating living soil, but also refining design to optimize what could be produced on the smallest amount of land using the least resources.

One of my favorite tips is to utilize empty space between plants in my perennial beds to grow edibles such as kale and Swiss Chard (Bright Lights is my favorite), herbs like flat leaf parsley and even beets. Many things can be grown in pots including bush beans, carrots, lettuces, herbs, kale and tomatoes.

Make it a pesto

Broadly translated from Italian, pesto means “to pound or to crush” or “pestled” with a pestle. Most often the word pesto calls to mind the vibrant uncooked sauce from Genoa made with seasonal basil, pine nuts, extra virgin olive oil, aged Parmigiano Reggiano, garlic, salt + pepper.

In England they pride themselves on pesto made from parsley. Travel to Paris in the spring and you can count on being served pesto made from the first of the asparagus harvest.

Here in Haywood, we love Spring Pea Pesto. Here’s how we make it:

Spring Pea Pesto

Quick and easy to make, this Spring Pea Pesto is deliciously vibrant with fresh herby flavor. Perfect for a dip, spread or use as a sauce with pasta.

INGREDIENTS

• peas: petite frozen or fresh English peas
• herbs: mint and a bit of basil
• lemon: juice and zest
• chives or green onion
• 1 small clove of garlic
• salt & black pepper
• olive oil
• Parmigiano Reggiano, grated (can be left out if seeking a vegan alternative)

STEPS OF PREPARATION

• Zest and juice one lemon, set aside.
• Chop the herbs. Feel free to play with the herbs and switch out for what you have on hand. We highly recommend trying the combo of mint, tarragon and dill when your garden is in full season. There is a magic that happens with these flavors!
• Add everything into a food processor.
• Pulse until peas are broken down but still textured. Taste for salt + pepper, adjust accordingly.
• Serve on crostini with a wide shaving of Parmigiano Reggiano to garnish. Schmear on a sandwich to add flavor (instead of mayo). Or, add more EVOO and serve with pasta.

I read a great quote once, written by a great author: “In the spring, at the end of the day, you should smell like dirt.” ― Margaret Atwood, Bluebeard’s Egg

Happy gardening all!

Tina Masciarelli, MLA
Buy Haywood Project Coordinator

As I sat down to write today’s Farm Fresh blog post—I wasn’t feeling wildly enthusiastic about the content I had planned. So, like all writers do when seeking some fresh inspo, I started reading.

I clicked through my emails and read the latest eNewsletter from local chef (and dear friend) Jackie Blevins of Perfectly Seasoned. Her Valentine’s Day Dinner menu features the choice of two different beef entrees that promise to fill her guests with love. That made me think about Heidi Dunkelberg’s latest venture, Grebleknud Meat Company. Heidi is undeniably one of Haywood’s most notable entrepreneurs and we’re incredibly excited to see how she grows her butcher shop.

Then there it was, “Why do we crave comfort food in the winter?” from our friends at Shady Brook Farm in Canton. This was the content that got me excited! Adam writes beautifully about childhood memories working alongside his Papaw on the farm while interweaving the science behind what we eat and why.

Without further ado, this week’s post lands squarly on the comfort of cooking inspired by one of my favorite chefs, a farmer/chef/brewmaster/entrepreneur turned butcher, and a local farmer whose connection to family endears our team to his work ethic, innovation and perseverence.

I have chosen a recipe that takes me back to the comfort food of my own childhood. My mother made a spectacular pot roast that she turned into a flavorful “Pot Roast Po’ Boy” sammy that hit the spot after school. Use our Pub Style Pot Roast recipe as a starting point to make your own generational memories.

Always local, always buy Haywood for the best flavors!

Tina Masciarelli, MLA
Buy Haywood Project Coordinator

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PUB-STYLE POT ROAST

Recipe courtesy of Tina Masciarelli, Buy Haywood Project Coordinator

INGREDIENTS

4lbs local chuck roast, cut into 1 + 1/2 inch cubes
3 stalks celery, diced
4 carrots, chopped
4 sprigs fresh thyme + rosemary, finely chopped
2 medium onions, roughly chopped
4 cloves garlic, crushed
3 Tablespoons tomato paste
1 +1/2 cups of your favorite craft Porter or Stout – locally produced
Low sodium chicken or beef stock, at least 4 cups
Salt + pepper
Flour, as needed
Extra Virgin Olive Oil (EVOO)

STEPS OF PREPARATION

Preheat oven to 350 degrees

Dredge roast cubes in flour seasoned with salt + pepper. Add to Dutch oven with hot EVOO and brown on all sides. Remove and set aside.

Add carrots, celery, onions and stir to loosen brown bits. Add salt & pepper. Cook on medium to medium-high heat for 5 minutes. Add tomato paste, herbs and garlic. Cook for 3 more minutes, stirring frequently so garlic doesn’t burn.

Add 1/2 cup of your favorite porter or stout beer and stir to incorporate.

Return beef (and any liquid that has collected on the plate) to the pot. Add chicken or beef stock until meat & vegetables are covered. Salt & pepper again until well seasoned. Bring to a simmer and cover.

Place in preheated oven. Cook for 1 1/2 to 2 1/2 hours until done. Meat should be tender enough to be able to cut with the side of a spoon. Taste for salt & pepper, season if desired. Skim fat using a paper towel.

Serve over mashed potatoes, toast or polenta. Garnish with fresh chopped parsley.

Photo: Markus Spiske

CSAs, an old concept with modern appeal

Since the first Community Supported Agriculture (CSA) program was established in western Massachusetts in the 1980’s, the concept of buying food directly from local farms has taken off. But the model itself is decades old. While the exact origins of CSAs are widely disputed in the media, the first CSA farms in the U.S. report being influenced by the biodynamic agricultural movement in post WWII Europe.

Fast forward to 2023—

As the desire to leave a smaller footprint and eat healthier foods rises whilst finding our way back to community connectivity in a post-pandemic era, CSA programs continue to gain popularity and availability.

What’s in a share?

A CSA membership is a way for consumers to buy local, seasonal product directly from a farmer (or group of farmers) in their community. It is basically a farm “share” of the season’s bounty, traditionally purchased in advance. The arrangement allows farmers to buy seeds, transplants and other inputs needed for the growing season without waiting until harvest to generate revenue. In essence, CSA shares guarentees that a portion of farm products are already sold.

In exchange, during a set number of weeks during the growing season, members receive a box of local, fresh, seasonal product directly from the farm (or collective of farms).

Many CSAs feature add-on options such as eggs, fresh-cut flowers, meats, honey and other value-added items. Today, there are are a growing number of CSAs that are moving beyond the traditional model with varied subscription sizes and flexible sign up options. One such example includes giving subscribers the option of a pre-packed box or a “market basket” option where subscribers choose what they want included in their share.

What to do with all that local goodness

A growing number of farms include recipes and suggestions on how best to prepare the unique variety of fruits and vegetables provided each week. Recipes reinvigorate experienced cooks—and take the pressure off less experienced cooks.

Why CSAs?

Cutting out the middle man and buying directly from the farm fosters a shift in perspective. Consumers often develop a special kinship to the hardworking folks who fill their pantry each week. Being a CSA stakeholder means turning the faceless transactions of traditional shopping into interdependent relationships.

CSA programs go beyond the “know your farmer” ethos of the local food movement. By becoming a stakeholder in a particular farm’s future, consumers can choose to support farms that operate with a particular philosophy that aligns with their own.

In Haywood, you’ll find CSA memberships available from century farms growing produce in fertile river valleys where their kin have farmed for a hundred years or more. CSA memberships are available from farms who utilize non-traditional growing methods often referred to as “eco-biotic.” CSA memberships are available from farms with growing families, raising the next generation right alongside the carrots and raspberries.

Additionally, local farmers are small business owners. Investing in farms through CSA memberships and on-farm markets keeps more dollars in your own community while supporting a stronger, more resilient food system.

Ready to sign up

Now is the perfect time. Many local farms are accepting new members for the 2023 growing season.

Visit the CSA page in our online directory. Each farm offering CSAs has their own model and business practices. Contact them directly to inquire!

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

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Featured photo, courtesy of Annie Spratt

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

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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.