Just when you think the growing season in Haywood County, NC, can’t possibly get any more delicious…along comes fig season at Wildcat Ridge Farm in Clyde, NC.  Don’t recall seeing “fig season” listed on any calendar or Farmers’ Almanac?  Just try to telling that to fig lovers and see how far your arguement goes!

Higo (in Spanish), Figue (in French), Feige (in German), and Fico (in Italian)—Figs are appreciated around the world for their delicate flavor while also providing “edible shade” for gardens (both formal and informal).   Commonly considered a fruit, figs are actually a flower that is inverted into itself.  They have been cultivated for thousands of years.  Today, figs are grown to be enjoyed fresh, preserved, baked into cakes or delicate pastries.

Botanists believe that the common fig probably originated in the fertile part of southern Arabia and ancient records show that the Sumerians and Assyrians were also  familiar with it.  The cultivated fig industry, however, most certainly began in western Asia or Asia Minor, probably in that center of ancient civilization between the Tigris and Euphrates Rivers known as Mesopotamia.

Today, there are about 470 varieties of common figs—the type grown in the southeast.

In Haywood County, no one knows figs better than Chef Ricardo Fernandez and his wife Suzanne, who own and operate Wildcat Ridge Farm in Clyde, NC.   Wildcat Ridge Farm cultivates and retails a wide variety of gourmet fig trees in containers ranging in size from 4’ to 7’.  Trees can be purchased directly from the farm, see website for buying information.

To celebrate “fig season,“ Chef Ricardo will be hosting “All about Figs!” on Saturday, August 30, 2014, as part of his Mountain Cooking Club.

Location: Fines Creek Community Kitchen
Address: 192 Fines Creek Road in Clyde, NC  28721
Time: 10:30am–1:00pm

The event will feature the following:

For the Pantry:
Fresh Fig & Port Preserves

Salad:
Prosciutto, Mozzarella Pearls and Fresh Fig Salad

Entrée:
Seared Sirloin Steak with Fresh Fig Salsa

Desserts:
Fresh Fig & Raspberry Galette

Balsamic Glazed Roasted Figs with Mascarpone Cream,
Pistachios & Honey

For reservations & pricing, contact Chef Ricardo at 828.627.6751 or by emailing chefricardos@gmail.com

For a delicious recipe featuring Roasted Figs with Gorgonzola & Prosciutto from award-winning Chef Ricardo, visit the Wildcat Ridge Farm website!

Source:  Fig history courtesy of Clemson University Cooperative Extension

Buy Haywood and a few of our agripreneural partners—including Chef Jessica DeMarco of Copper Pot and Wooden Spoon, Skipper Russell and his GAP certified Seasonal Produce Farm, Chef Heidi Dunkleberg of Coffee Cup Cafe, Sunburst Trout Farms, Balsam Gardens, and Chef Ricardo Fernandez of Wildcat Ridge Farms, were fortunate to be featured in the April/May issue of Smoky Mountain Living magazine in an article, “Preserving Agricultural Heritage” by Jake Flannick.

Here is an excerpt:

In Haywood County, located in far Western North Carolina where both Interstate 40 and the Great Smoky Mountains National Park cross the Tennessee state line, the agricultural community is experiencing a period of regrowth, as community advocates have worked to preserve, and redefine, what many see as essential not only to the local economy, but to the community’s social fabric.

There are Christmas trees and broccoli rabe growers, trout fishers, cattle herders and cheese makers. Roadside stands and farmers’ markets abound. And there are the local businesses, including restaurants that base their menus on seasonal and local ingredients.

The local food trend has led to, among other things, more creativity in many kitchens.

Visit the magazine’s website for the full article, CLICK HERE.

Each time I present a community program about Buy Haywood, or give an interview to members of the media, the most frequently asked question is “Why local?”

According to Agriculture Secretary, Tom Vilsack, U.S. agriculture is connected to one in twelve American jobs.  Supporting local farmers, growers and producers strengthens rural economies and helps fuel innovation—at the local and regional level.  Agriculture is a big part of Haywood County and Western North Carolina.  Support of local agripreneurs keeps farms viable and preserves access to local products while protecting farmland and the rural character of the region.  In Haywood County alone, agriculture accounts for over $22 million dollars in annual revenue.

When we, as consumers, commit to supporting “local” we are building community resilience in economic, environmental and social sectors while also actively exercising our power to create the community we want (both present and future).

Since its inception in 2007, Buy Haywood has worked to connect our growing base of community-minded consumers with quality Haywood County grown products.  Our reach extends beyond “local food” to support over 700 farms encompassing more than 56,000 acres of farmland in Haywood County alone.  Our community of value-added producers, “Farm to Table” restaurants, and specialty food stores carrying items with locally grown ingredients is literally expanding every day!

For a list of local agripreneurs in our neck of the woods and surrounding communities, visit our Online Directory.

Buy Haywood, you will be glad you did!

—Tina Masciarelli, Buy Haywood Project Coordinator

Guest Post
by
Tara Cathey, Walnut Cove Farms

Walnut Cove Farms is proud to announce our first Farm-to-Table event on Thursday, July 17, 2014, featuring a delicious homemade supper from our heirloom produce and other fresh, local ingredients.

The event will take place in a beautiful rustic setting located right on our family-owned & operated farm in historic Waynesville, NC.

Our Farm-to-Table event will include a performance by the Darren Nicholson Band & an informal discussion on seed saving and other sustainable gardening techniques.

There is plenty to see & experience at Walnut Cove Farms!  Explore the beauty of our 2014 growing season including our hops, “Three Sisters Planting” – heirloom corn, squash and beans as well as our mushroom logs.

Tickets $60/person.   Bring your own wine & spirits.

For more information or to purchase tickets, contact Tara Cathey at 828.400.0115

Walnut Cove Farms is a family-owned and operated business dedicated to providing top-quality, organically-grown produce using sustainable practices.

We grow only heirloom, open-pollinated crops – NO GMO’s, NO HYBRIDS!

We offer a CSA and sell weekly on Wed. & Sat. 8-noon at the Waynesville Tailgate Market – 171 Legion Drive, Waynesville, NC.

Beginning in May 2014 our outdoor event venue will be available for rent for weddings and outdoor gatherings.

Summertime in the mountains of Western North Carolina is a season filled with non-stop activity—from hiking & biking adventures to backyard barbeques & family reunions.  Rain or shine, the siren song of the outdoors is simply irresistible!

What about when you want to slow down a little and savor the simple pleasures of summer?  Nothing packs all the flavor and brightness of a summer afternoon quite like juicy berries fresh from the vine.  One bite immediately transports me back to my childhood, trotting along behind my grandmother as she picked berries and I held the bucket.

We made jars & jars of freezer jam, jellies, marinades infused with garden fresh herbs and even sweet dumplings cooked in a boiling berry stew for a Sunday afternoon dessert.  My grandmother infused each of her signature dishes with fresh flavors that can only be achieved through use of seasonal ingredients harvested at the peak of ripeness.

Local raspberries and blueberries are in-season now and readily available at Haywood County Farmers Markets, Roadside Stands, Tailgates and On-farm Markets.  A listing of local sites can be found in our Online Directory as well as in our Find your Adventure! 2014 Agritourism Guide.

To inspire your own traditions for embracing the simple pleasures of summer, here is a recipe from my grandmother’s kitchen—infused with a twist of unexpected ingredients— that embodies the very essence of the season using local raspberries fresh from the vine!

Note: This dish is best enjoyed from a porch, or under your favorite tree, as the summer afternoon heat gives way to twilight—at least that is the memory from my childhood that makes this tradition one worth enjoying season after season!

—Tina Masciarelli, Buy Haywood Project Coordinator

Visit our Online Directory for local ingredients!

Orange-Thyme Pound Cake with fresh Raspberries

Ingredients
1 (8 oz) Container of Sour Cream
1/2 teaspoon Baking Soda
3 cups Sugar
1 cup Butter, softened
6 large Farm Fresh Eggs, at room temperature
3 cups all-purpose Flour
1/8 teaspoon Salt
1 teaspoon pure Vanilla Extract
1 teaspoon Grand Marnier (can use other orange-flavored liqueur or substitute orange juice)
Zest of 1 Orange
2 Tablespoons fresh Thyme, chopped (optional)

Steps of Preparation
PREHEAT oven to 325 degrees

STIR together sour cream & 1/2 teaspoon baking soda;
set mixture aside.

BEAT 3 cups sugar & 1 cup butter (softened) at medium speed with an electric mixer until fluffy (2-3 minutes).  ADD eggs, 1 at a time, beating just until blended after each addition.

STIR together 3 cups flour & salt.  Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture.  BEAT at low speed just until blended after each addition.
STIR  in 1 teaspoon vanilla, 1 teaspoon Gran Marnier, orange zest & chopped thyme.

POUR batter into greased and floured cake pan
(Use 1 bundt or 2 loaf pans)

BAKE at 325 degrees:  1 hour for bundt or 35 minutes for loaf pans, or until long wooden stick comes out clean.  Careful not to over bake.  Cooking times vary with oven temperatures & climate conditions.

COOL in pan for 10 minutes, then turn out onto wire rack.

SERVE with fresh berries & sweetened whipped cream.

Cook. Share. Enjoy!

Recipe courtesy of Tina Masciarelli, Buy Haywood Project Coordinator— inspired by her grandmother, Lucille Parker

If there is one common thread that ties all Southern people together, it is the love of a great party—especially when our heritage is the theme! 

This weekend marks a series of special events in Haywood County honoring our rich Appalachian lifestyle—where heritage meets modern convenience.

Come out and join us to celebrate our community, both past & present.  You will discover that Haywood County, NC, is rich with cultural memory of heirloom seed saving, multi-generational farms, and a tradition of time spent at the dinner table surrounded by loved ones…and this weekend we’ve set an extra place just for you!

---

Appalachian Lifestyle Celebration
in historic downtown Waynesville

Saturday, June 14th, 2014
10am-5pm on Main Street, Historic Downtown Waynesville

The annual Appalachian Lifestyle Celebration is a heritage themed event featuring mountain music, dance, storytelling, arts & crafts, demonstrations, displays, local authors, traditional food & so much more!

The event will feature special guests:
Michael Reno Harrell & Darren Nicholson Band
and other local entertainment!

This event is a must-see for visitors and locals alike!

The Shelton House
at 49 Shelton Street

Saturday, June 13th & Sunday, June 14th, 2014

In conjunction with the Appalachian celebration event, The Shelton House invites you to see a living history camp, reenactments and demonstrations on Saturday at 49 Shelton Street during their 2014 Civil War Commemoration Weekend, June 13 & 14.

Come out for a day where you can experience heritage, history & fun!  Enjoy lectures, Civil War reenactments, displays of period clothing, Southern Cross of Honor memorials, museum tours, BBQ, contra & square dancing for all ages!

For more information, visit their website or call 828.452.1551

The Strand at 38Main

Visit website for showtimes & ticket information

In the evening, make plans to visit The Strand at 38 Main for a screening of “Cataloochee: A Documentary.”  The film tells the story of the Cataloochee Valley, the settlers who lived there for a hundred years, and the movement to form a national park that includes this special place.  From the Cherokee relationship to the land prior to white settlement to settlers themselves telling the story of their time in the valley – the documentary encompasses the universal themes of migration, settlement and loss of community.

CLICK HERE to plan your Haywood County adventure!

 

Just as the growing season really starts to heat up in Haywood County, Skipper Russell of Seasonal Produce Farm opens a new farm stand in Bethel, called Seasonal Produce Farm Market.

The farmstand will feature product from Russell’s own 35-acre Gap Certified farm as well as from other local growers.  Good Agricultural Practices (GAP) is a certification that focuses on best agricultural practices to verify that fruits and vegetables are produced, packed, handled, and stored in the safest manner possible to minimize risks of microbial food safety hazards.  According to the USDA, “a GAP approach aims at applying available knowledge to addressing environmental, economic and social sustainability dimensions for on-farm production and post-production processes, resulting in safe and quality food and non-food agricultural products.”

Seasonal Produce Farm Market is located on Hwy 276 in the heart of the historic Bethel community (just a hop skip and a jump from our “Farm to Table” partners at the Jukebox Junction Restaurant & Soda Shoppe).

Seasonal Produce Farm Market will be open Monday-Saturday, from 10am-6pm.

Pack your cooler to store all the local goodies purchased at the Seasonal Produce Farm Market and plan a day trip to the picturesque Bethel community!  While you are out that way, grab one of our Find your Adventure! 2014 Agritourism Guides to see which Bethel farms welcome visitors.  Or, make the adventure a whole day trip by exploring Bethel Rural Community Organization’s Cold Mountain Heritage Tour (self-guided driving tour CDs are available for purchase).

Come on out and see all the spectacular farms, products and historic markers that makes Haywood County, North Carolina, a community of UNIQUELY LOCAL opportunities!

For more info, contact Skipper Russell at 828.734.5500

Growing up in Haywood County, I have aquired a wealth of sage wisdom about the local growing season—starting with my grandparents (who were both prolific gardeners having come from agricultural stock) to my master gardener certification achieved almost ten years ago.  Any local will tell you that spring in Western North Carolina can be unpredictable.

Warm summer-like conditions can turn to snow flurries and killing frost in 24 hours time.  When the true winter months are behind us, dogwood winter, blackberry winter and the other colloquial expressions used in south to mark the unseasonable cold can sometimes taunt locals well into June.

To beat the Blackberry-Winter Blues, we have a fantastic recipe for Pub-Style Pot Roast using Frog Level Brewing Company’s award-winning Tadpole Porter, garden fresh herbs & local beef.

If you missed celebrating NC Beer Month with Frog Level Brewing Company in April, our Pub-Style Pot Roast recipe (listed below) is a great reason to stop in and sample some of the smoothest craft beer ever to tease your palatte.  You can get a pint of the various microbrews on tap to enjoy in the tasting room or on the riverside patio—or purchase a Croaker (2 pints) or a Growler (4 pints) to take home.

Frog Level Brewing Company became a Buy Haywood Partner this year with the release of their Frog P American Pale Ale, brewed with local hops grown by H&K Farms Hop Yard.

Enjoy this photo album from brewing day that celebrates of the journey from field to Historic Frog Level!

— Tina Masciarelli, Buy Haywood Project Coorinator

This recipe for Pub-Style Pot Roast made with Frog Level Brewing Company’s Tadpole Porter, garden fresh herbs and Haywood County beef is sure to warm you up and put a smile on your face regardless of what winter-blues descend!

Visit our online directory for local beef & other ingredients!

Pub-StylePot Roast

(Serves 4-6)

Ingredients
4 pounds local chuck roast, cut into 1 ½ 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 ½ cups Tadpole Porter (or stout)
Low sodium chicken or beef stock, at least 4 cups
Salt & Pepper
Flour
Extra Virgin Olive Oil

Steps of Preparation
Preheat oven to 350

Dredge roast in flour seasoned with salt and 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 and pepper.  After 5 minutes, add tomato paste, herbs and garlic. Cook for 2 more minutes.

Add 1 ½ cups porter and stir well.  Add beef (and any liquid that came from the beef) and chicken stock until meat and vegetables are covered with liquid.  Add salt and pepper.

Bring to a simmer and cover.  Place in preheated oven.  Check in about 1 ½ – 2 ½ hours.  Meat should be able to be cut with the side of a spoon.  Taste for salt and pepper, adjust if needed.  Skim fat if desired using a paper towel.

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

Note: If you don’t have a dutch oven:  At step 6, transfer mixture to a crock pot or stove top.  Keep covered and check time according to cooking method.

Cook. Share. Enjoy!

Recipe courtesy of Alex Masciarelli,
Local Educator & Buy Haywood Volunteer

Guest Post
by:
Mannie Dalton Crone, Canton Branch Library Manager

Cultivate your mind this summer by participating in Haywood County Public Library’s adult “Summer Reading Program,” running Monday, June 2, through Friday, Aug. 29.

Interested adults are invited to register to participate at any of the library system’s branches starting June 2.  Program participants will be invited to read books on various healthy eating & gardening-related topics, attend gardening & cooking-related events, visit the Seed Library at the Waynesville Library, volunteer in the Giving Garden at the Canton Branch Library & more! 

All participants who complete the program will receive a prize, and will be eligible to receive one of two grand prizes!

For more information, visit www.haywoodlibrary.org or call (828) 452-5169 (Waynesville) or (828) 648-2924 (Canton).

Looking forward to growing together!
Mannie Crone

The Giving Garden at the Canton branch library is a featured stop on Buy Haywood’s
Find your Adventure! 2014 Agritourism Guide

Guest Post
by:
Adam Henson of Shady Brook Farm in Canton, NC

When you think of free range, in terms of eggs, what is the image that pops into your mind? For many, that label prompts visions of happy hens wondering about a farm untethered by cage or fence, to the delight to of their stomachs, looking for scrumptious morsels on which to feast.

In reality though, free range doesn’t have to mean that at all. According to the United States Department of Agriculture (USDA) Meat and Poultry Labeling Terms, part of the Agency’s online Food Safety and Inspection Service, “free range” or “free roaming” only has to mean, “producers must demonstrate to the Agency that the poultry has been allowed access to the outside.” It doesn’t mean that the hens aren’t crowded in barns designed to hold as many as 20,000 chickens, it only means that if they want to go outside they can. It doesn’t mean the house has more than one access point to the outside for all those hens. It doesn’t dictate the size of the outside area to which the hens are given access or how much time during a 24 hour period they must be outside. All “free range” means, according to the USDA, is that the laying hens, which produced the eggs labeled as such, had access to the outside.

This label then really does nothing to support animal welfare, other than giving proof the hens were not kept in battery cages, nor does it promote the production of eggs with high nutrient value. Instead it is simply a marketing term that even in the best of situations tends to be misleading. So what options do consumers have? Short of raising their own back yard chickens, which isn’t overly hard given the proper preparation, the label consumers should look for is “local”.

The local label is best because it is more than just a term of proximity. It is a movement. It is the mark of a farmer who intends to be on a first name basis with the consumer. When local is what matters, the consumer doesn’t have to rely on a label for information on the production model, only to have to wonder what does that mean exactly. Instead it can be viewed, or at least explained by the producer.

At Shady Brook Farm, in Henson Cove, we do not promote our eggs as free range. Our production model though, goes beyond the USDA qualifiers for this label. Our hens really do work quite hard for us, serving multiple purposes. Of course they produce eggs, which due to our mobile system are of a high quality (that being determined by yolk color) but they are also fertilizing our cattle pasture and are to some extent helping to control fly populations.

Our hens are housed in a mobile coop that is designed to move through our cattle pasture using a tractor. An electric poultry fence surrounds the coop for the protection of our hens from land predators, as well as to ensure the eggs are laid in the coop and can be collected daily. This fence also allows us to control where the chickens fertilize. With this system the hens have 24/7 access to the outside and the whole setup is moved to fresh grass on a regular basis, this helps keep egg quality high as well as benefiting our pasture.

We also make use of smaller pens called “chicken tractors”, which have an open bottom and are placed directly on the ground. These pens concentrate a small group of chickens in a tight area for the specific purpose of amending the ground for the sake of soil fertility. We are currently using this model to improve the fertility of the soil where we garden. Again, this system is moved regularly.

We sell eggs to people who are looking for something more than what the grocery store can provide. The majority of our eggs are sold within hours and/or days of having been laid by the hens instead of weeks. We keep a number of different breeds of chickens so that when you open a carton of our eggs you are greeted by a variety of colors from white to several different shades of brown (even some with an almost chocolate color from our Marans hens) to the blue and green hued eggs of our so called Easter Eggers.

When it comes to labels, don’t be fooled by minimum requirements or clever marketing tricks. Instead invest in yourself and your community by eating locally grown food produced by farmers who are willing to sell to their neighbors and not just food outlets like grocery stores.

Thank you for reading,
Adam Henson

To purchase Shady Brook Farm eggs or for more information, Contact shadybrookgrassfarm@gmail.com
or 828.507.5746

Plans are under way for a “farm fresh” Sunday breakfast/lunch during the Haywood County Fair that features the local produce, meats and other products the county has become known for.

Chefs and restauranteurs interested in preparing and serving one or more courses for the Farm Fresh at the Fair event are invited to submit bids before May 25.

Potential providers are asked to use as many local products as possible and provide a list of vendors used so all can benefit from the free advertising associated with this event.

The meal will be served from 10:30 a.m. and 12:30 p.m. at the fairgrounds on Sunday, August 24.  There will be 250 tickets sold for the meal, and potential caterers are asked to submit bids for one or more of the following courses:

1) A breakfast course, that could include items such as quiche, omelets, breakfast casserole, biscuits, French toast, fresh fruit, etc. to serve 125

2) A main entree course that includes a local meat dish with at least two locally produced sides to serve 150

3) Beverages, bread and dessert for 250

The menu can vary slightly depending on what’s in season, and potential providers are invited to look at Buy Haywood’s “What’s in Season” page on their website to get an idea of what sort of fresh produce/products may be available in August.

Buy Haywood will be paying for table top advertising pieces to advertise which local producers, restaurants or caterers provided the food.

There is no commercial kitchen at the fairgrounds, so meals will need to be brought in pre-cooked or if on-site cooking is needed for items such as omelets, that needs to be worked out in advance.

Proposals can be emailed to June Johnson at eugenejohnsonn97@bellsouth.net no later than May 25.

This effort is being undertaken by a cross-section of volunteers in the county.

-Vicky Hyatt