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.

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.)

• Winter Squash (Winter squash is delicious sliced and roasted–or made into a hearty soup. Check out our recipe for Roasted Butternut Squash & Apple Soup)

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

Friends:

What a year 2020 has been! I write to you tonight both exhausted and filled with hope…that 2021 will usher in a return to life that feels somewhat familiar.

Like everyone else in 2020, farming and agriculture felt the weight of COVID-19.

Before we turn out the lights for Buy Haywood’s annual winter break, I wanted to wrap up 2020 with some thoughts on how you can support local businesses and bring a little extra joy into your lives. Who couldn’t use a little more JOY!

* In the era of COVID-19, our partners and local stakeholders have struggled (to say the least) like all independant resturants and businesses. We want you to take the greatest care of your family first and foremost (like we’re taking of ours) until this nightmare is behind us. Before pursuing anything on this list, please follow all CDC guidelines, recommendations from Governor Cooper’s office, any local ordinances and what feels right for you and your family.

---

Shop small, enjoy a taste of local for the holidays.

Can you imagine a place where farmers grow hundreds of acres of fresh produce, maintain multigenerational family-owned and operated farms, graze cattle, raise trees, herbs and bees?

Welcome to Haywood County, a place where the rich landscape of local ingredients and cultural memory nurtures unique collaborations between farmers and makers. A place where award-winning artisanal products like Peach-Shine Jam & Suburst Trout Caviar are born.

Search our online directory to explore a plethora of uniquely local flavors created by innovative artisanal producers right here in Haywood County. Any and all of these make wonderful additions to your dinner table…and the best gifts for those you love (several businesses offer shipping too!).

• 

• 

• 

---

Eat and drink like a local.

Southern food is less about any particular ingredient and more about a state of mind. Appalachian cuisine is deeply rooted in our heritage—born through centuries of “making do,” never wasting and seeing delicious opportunities everywhere. History, resourcefulness and farm fresh flavors come together to create innovative menus and a vibrant farm-to-table experience. Discover why Haywood has earned a gold star on the regional gastronomy map! Visit the “Local Flavors” section of our 2020-21 Find your Adventure! Agritourism Guide

Feel like dining in? You can do that. Feel like take out? You can do that. Feel like buying a bottle of beer and/or spirits or a jar of jams, jellies, pickled or preserved flavors, fillet or other trout products or a dozen of local eggs for your favorite family recipe at home? You can do that! Stay safe. Stay well. Support local. That’s what we’re trying our best to do.

Visit our directory here to see what’s available where and when, do what feels most comfortable for you to support local folks.

• 

• 

• 

• 

---

Breakfast, lunch, dinner & in-between…made fresh right at home.

Visit our recipes page for meal inspo with farm fresh flavors that you can create right in your own kitchen. Looking for something in particular? In the search bar, type in any ingredient to find a recipe(s) that includes that item.

• 

• 

• 

• 

• 

• 

• 

• 

---

Gift Giving

Over the years, we’ve found some lovely gift ideas at Shelton House Museum of NC Handicrafts, Copper Pot & Wooden Spoon, 828 Market, celebrated plein air artist Jo Ridge Kelley’s studio, Sunburst Trout, Elevated Mountain Distilling Company, Blue Ridge Books (those gals are FABULOUS about ordering anything they don’t have on hand…we especially love cookbooks and anything penned by local authors), Bosu’s Wine Shop (their gift shop section is super fun…and same on the ordering what they don’t have on hand), The Market at Frankie’s Italian Trattoria, Waynesville Soda Jerks gift shop, gift certificates to any local flavors spot and the Ginn Project just to name a few! Visit our 2020-21 Agritourism Guide and online directory for an expansive list.

*The above list of local opportunities for nifty one-of-a-kind gifts is not exhaustive. Just a starting point!

---

Holiday decor.

Christmas trees. Wreaths. Garlands galore! Haywood County farms have everything you need to make your holidays unforgettable! More here.

---

Plan your farm stay.

Have friends and/or family visiting for the holidays or into the new year? Consider suggesting agritourism accomodations! Fresh air and room to roam…see more here.

• 

• 

• 

– Images courtesy of Buffalo Creek Vacations

---

Most importantly, take care of yourself and those you love. Wishing all our Buy Haywood stakeholders a safe and prosperous holiday season and blessed 2021. Together we rise!

Warmest regards,

Tina Masciarelli, MLA
Project Coordinator, Buy Haywood
tina@sofiolpress.com
(828) 734-9574

The farmers marketing in downtown Canton, located at the Sorrell’s Street Park, has returned for a new season. Market days are Monday & Thursday, 12-6p.

The market features local fruits, vegetables and edible value-added products. In season now:

• Green beans (Greasy, Blue Lake & White Half Runners)
• Peppers (mixed varieties)
• Zucchini, Patty Pan & Yellow Squash
• Onions
• Tomatoes
• Cabbages

Guest blog post:
Kathy Olsen
Haywood County Public Library

The time to start thinking about seed saving is now! I know, it seems like something you will tackle at the end of the growing season but, actually WHERE you

put your plants is important when it comes to saving seeds. Some plants are more likely to cross-pollinate than others. Here’s some helpful information:

Garden Planning Basics

1) Know whether your parent plant is a hybrid or open-pollinated variety. Hybrids, which are created by crossing plants of two different varieties, generally do not produce offspring with the same traits as the parent plant. Seeds saved from open-pollinated varieties, on the other hand, will produce plants identical to the parent. Heirloom seeds, are open-pollinated varieties with a history of being handed down from generation to generation. The Seed Library of Waynesville only has open-pollinated seeds so you can trust that your plants will be ‘true-to-type”

2)Know your plants’ specific name [genus and species]. Cross-pollination is the transfer of pollen between plants. To save pure seed, you want to prevent cross-pollination between two different varieties in the same species. Planting just one variety in a species will help ensure you save pure seed.

If you know your plants’ scientific name, you will know which ones may cross-pollinate. This is especially true with squash. For example, squash commonly grown could fall into one of three species: Cucurbita maxima, C. moschata, and C. pepo. These species won’t typically cross-polinate. On the other hand, Brassica oleracea includes broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, and kohlrabi, all plants you might think wouldn’t cross-pollinate, but actually do. Read up on the cross-pollination habits of the plants you are saving seeds from to ensure you won’t run into issues.

3)Know how your plants pollinate. Understanding how garden plants are pollinated will help you prevent cross-pollination. Some plants will self-pollinate before the flowers are even open, making them less susceptible to cross-pollination. Examples of “selfers” are tomatoes, peas, and beans, On occasion, insects can cross-pollinate selfers. Plants that are insect-pollinated (squash or cucumbers) or wind pollinated (corn and spinach) are more likely to cross-pollinate.

4) Understand the life of the plant, know when it’s best to save the seed

Some fruits are ready for eating long before the seed is mature. Examples of this include cucumbers, eggplants, peas, beans, and cabbage. Take into consideration spacing and timing when planning your garden for seed saving. Also, allowing certain plants to ‘over-mature’ will ensure that the seed is as viable and healthy as it can be.

For beginners, keep it simple and don’t get discouraged! Remember, some plants are easier to save seeds from than others. Saving seed from “selfers” is a good way to get started. There are ways to prevent cross-pollination, but if you’re just starting out, planting just one variety per species, can ensure your seed has not cross-pollinated.

As always, if you have questions don’t hesitate to ask! If I don’t know the answer, I can find it for you. 

Some of this information was gleaned from the Seed Savers website. They have a wonderful selection of Heirloom seeds and a wealth of information

http://www.seedsavers.org

Kathy Olsen, Programming Librarian and Seed Library Administrator
Haywood County Public Library
828-356-2507/ kolsen@haywoodnc.net

It is that time of year!  Buy Haywood is currently collecting listings for the “Find your Adventure! 2017 Haywood County Agritourism Guide.”  The guide is designed to appeal to a vibrant and diverse traveler—highlighting the rich farming and agricultural heritage of our county.  This unique and popular publication crisscrosses Haywood County offering year-round opportunities to explore many agritourism adventures. Deadline to apply is Friday, February 24, 2017 @ 5:00pm

Eligible Haywood county sites include:

• Farms that accept visitors (even seasonally or “by appointment only”);
• Plant nurseries and landscaping businesses retailing stock that has been propagated in Haywood County;
  • Value-added and Specialty Retail stores featuring products with Haywood County grown ingredients;
  • “Farm to Table” restaurants and “local flavor” entertainment spots supporting local products consistently throughout the growing season by featuring Haywood County ingredients in their menu items—including products grown or raised by chefs/restaurants as well as products purchased from local farms/growers and farmer markets;
  • Local breweries featuring Haywood County hops or other farm products in seasonal brews, and/or local food items;
  • Sites and organizations dedicated to preservation of our rich agriculture heritage;
  • Farmers markets, roadside stands, tailgates and on-farm markets that retail Haywood County grown/produced products (can operate seasonally);
  • Other farming/agriculture related or educational opportunities;
  • Local festivals/events with a farming component or agriculture related theme.

For more information or to request an application, contact: Tina Masciarelli, Buy Haywood Project Coordinator, at 828.734.9574 or by emailing ttmascia@alumni.unca.edu with BUY HAYWOOD in the subject line.

Forest, Farm + Garden, 1966 – 2016
The Campus Arboretum of Haywood Community College
Celebrating the First Fifty Years of Stewardship

(Guest post courtesy of Tamara Graham and Haywood Community College)

In 1966, A. L. Freedlander, then president of the Dayco Corporation, issued a challenge to the Haywood County community to match his donation to build a new campus for its local college, and transform the site of a former farm “into the most beautifully landscaped area in Haywood County.”

A half century later, the Campus Arboretum of Haywood Community College’s landscapes, gardens and expansive collections have indeed become “one of the most beautifully landscape areas in Haywood County.” The Arboretum’s collections, cultivated over decades by local naturalists, master horticulturists, work study students and community volunteers, have expanded to include productive greenhouses, a dahlia garden, an orchard, working vegetable gardens, a rhododendron garden, and a mill pond with operable grist mill – a tapestry of landscapes that together capture the heritage of the Blue Ridge mountains and its people. The Haywood Community College Foundation celebrates this legacy with “Forest, Farm + Garden, 1966 – 2016” an exhibit of recent photographs by Benjamin Porter and historic plans, maps and photographs documenting the site’s transformation over the past half century from open pastureland with a remnant stand of woodland to the lush, shaded Arboretum today.

This project has been made possible through generous gifts from the International Dendrology Society and individual members.  Proceeds from the sale of the exhibit catalog, photographs and posters will be used to further education, outreach and ongoing stewardship of the Campus Arboretum of Haywood Community College.

Mary Cornwell Gallery
Professional Crafts Building
Haywood Community College
October 1 – November 19, 2016

Reception: Tuesday, October 18, 2016, 5 – 7 PM