T A S T E
Celebrating the seasonal flavors of Haywood County farms
July 2018 | Vol. 1 Issue 2
the makers issue TURNING PASSION INTO PRODUCTS Makers reimagine the marketplace IN GOOD SPIRITS Q & A with Dave Angel of Elevated Mountain Distilling Company DIGGING DEEP Understanding worms & valuable soil MAKERS GUIDE A round up of Haywood County producers & makers HAYWOOD’S BEST INSTAGRAM HOTSPOTS Plan your stay SEASONAL RECIPES Red, white & blue “goes with anything” side dishes
CONTENTS
04
T URNING PA S SION IN TO P RODUCT S Haywood County makers reimagine the marketplace.
16
IN GOOD S PIRIT S Q & A with Dave Angel of Elevated Mountain Distilling Company
20
DIGGING DEEP 5 steps to understanding worms, micro-organisms & valuable soil.
26
S UNBUR S T T ROU T T URN S 7 0 Family owned & operated farm celebrates 3 generations of sustainable trout farming.
28
M A K ER S GUIDE Where to find them.
35
GE T OU T SIDE Sunburst Market knows how to do food on the go.
36
A L FRE S CO 20 most instagrammable places in and around Haywood County.
43
W H AT’S IN S E A S ON Your July shopping guide.
47
S E A S ON A L RECIP E S Donated by local chefs, farmers and gourmet home cooks. Farm-to-table never tasted so good!
54
M A KING HIS TORY LAST A Shelton House “barn raising” event.
TASTE OF H AY WOOD
eMAGAZINE STAFF
This publication is dedicated to celebrating the seasonal flavors of Haywood County and the farmers, growers & artisan producers behind them. Want more? Grab a printed copy of our Find your Adventure! Agritourism Guide or download a digital copy from our website.
Tina Masciarelli, Editor in Chief
FOLLOW US Never miss an issue. Available monthly at BuyHaywood.com Follow us on Facebook & Instagram
CONTACT US For general inquiries, write to tina@sofiolpress.com Or by postal mail at: Buy Haywood PO Box 311 Waynesville NC 28786
MISSION Buy Haywood is a grant funded initiative designed to support Haywood County farmers, locally grown products, farmlands and the preservation of our rich agricultural heritage, since 1997.
SPONSORS Buy Haywood is a project of the Haywood Advancement Foundation and receives vital support from Bethel Rural Community Organization and Visit NC Smokies. Plan your trip at VisitNCSmokies.com
Ed Kelley, Creative & Technical Adviser
CONTRIBUTING WRITERS & PHOTOGRAPHERS Deniz Altindas Dave Angel Jackie Blevins Robyn Cammer Kelsey Chance Chinh Le Duc Anna Eason Brindley Faile Francesco Gallarotti Dion Gibson Brad Huchteman Katie Hughes Nathalie Jolie Steve King Terry King Eddie Kopp Anne Lancaster Rachael McIntosh Fiona Masciarelli Andrew Mitchell Tim Mossholder Kelly Neil Shutter Noyes Clem Onojeghuo Shawn Pemrick Natalie Rhea Riggs, Cover Vicky Rogers Markus Spiske Annie Spratt Dannehl Struatz Max Sulik, Back Cover Howard Taylor Kathy Taylor Natalie Walters
The Haywood Advancement Foundation strives to improve the well-being of the county as a whole, by working to bring together the various public and private groups necessary to promote job creation and economic development.
CREDITS Tina Masciarelli, MLA, is the creative force behind this project. She serves as the Project Coordinator for Buy Haywood and, as the Editor in Chief, is responsible for curating content and images in this publication.
July 2018, The Makers Issue Š2018 Buy Haywood. All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, or other electronic or mechanical methods, without the prior written permission of the editor, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.
Photo:
Annie Spratt
T A S T E
of Haywood
FROM THE EDITOR Growing up in western North Carolina, I loved summer. We spent the entire season with my grandparents at Fontana Lake. For me, July meant weeks of garden fresh vegetables, fresh cut flowers on the table, standing on a stool in the kitchen watching my grandmother make jam, breaking beans on the porch, catching lightning bugs, riding to town in my grandfather’s old Ford truck, running barefoot and plenty of room to roam with a dog by my side. We were busy from morning to night and I loved every minute of it. Looking back on those summers, it was rural life at its very best. Pure freedom. Much like the summers of my childhood, I love the July issue of Taste of Haywood. It is a celebration of rural traditions and the people that keep them alive. We dedicated the entire issue to the “makers” of Haywood County, a place where the rich landscape of local ingredients and cultural memory nurtures unique collaborations between farmer and maker. It is filled with stories of locals who embody free spirited entrepreneurial vision and, in turn, are making their mark on the marketplace. In this issue we profile three distinctly different makers who are turning passion into products while reimagining the marketplace (p 4). We sit down with Dave Angel of Elevated Mountain Distilling Company for a little Q & A at his tasting bar (p 16). Mary Ann Smith of Valley View Farm talks worms, micro-organisms and valuable soil (p 20). Sunburst Trout celebrates 70 years with the third generation of farmers at the helm (p 26). Haywood is such a diverse and vibrant community of agripreneurs, we’ve listed a variety of makers for you to sample (p 28). From stunning sunsets to synchronous fireflies, there’s no better time to enjoy an al fresco (“in the open air”) meal than July in the Smokies. Sunburst Market has elevated al fresco to gourmet status with their picnic basket rentals (p 35). While you’re out and about, don’t miss exploring the most Instagrammable places in and around Haywood County (p 36). True to our Southern roots, food is one of our favorite topics. Find our “What’s in Season” shopping guide (p 43). In every issue we’re sharing recipes featuring seasonal ingredients and unexpected flavors. As a nod to Independence Day be sure to try our three “goes with everything” sides—one red, white and blue (p 44). Last but not at all least, Shelton House is making history last with your help. Don’t miss their Barn Raising fundraiser on July 26 (p 54). We hope you enjoy reading The Makers Issue. From start to finish, the pages are filled with passion, purpose and products that are uniquely local to Haywood County. There’s something intimate and powerful about using consumer demand to drive a supply chain rich with heritage, culture and tradition.
With gusto!
Tina Masciarelli Tina Masciarelli Editor in Chief Photo:
Fiona Masciarelli 2
3
T A S T E
of Haywood
F E A T U R E
TURNING PAS SION INTO PRODUCT S MAKERS REIMAGINE THE MARKETPLACE
Words:
Photo:
Tina Masciarelli
Rachael McIntosh, Courtesy of Copper Pot & Wooden Spoon
4
5
T A S T E
of Haywood
No one ever said being an entrepreneur would be easy. American journalist and playwright Nora Ephron once mused, “It will be messy, but embrace the mess. It will be complicated, but rejoice in the complications. It will not be anything like what you think it will be like, but surprises are good for you.” Challenges
notwithstanding,
modern
day
agripreneurs across the region are filling a market niche by handcrafting their future, one product at a time. Haywood
County,
community
of
in
particular,
makers—artisanal
is
rich
food
with
a
producers,
microbrewers, woodworkers and a master distiller. Forbes magazine hails the artisanal food market as a “booming industry,” while INC. Magazine recently listed specialty food and artisan products as one of the top eight industries for starting a business today. The most recent IBISWorld report, one of the world’s leading publishers of industry research, included four niche businesses in its top ten best industries for startups. This
movement
signals
the
beginning
of
a
renaissance for makers—that is, those producing goods on a smaller, local scale. The terms ‘handcrafted,’ ‘quality,’ and ‘authentic’ immediately come to mind. With loving attention to detail and a passion for the methods used in crafting, makers across Haywood County are sourcing ingredients locally, from their own back yards in some cases, to create products that stand the test of time and survive market competition.
Photos, clockwise:
Rachael McIntosh, Courtesy of Copper Pot & Wooden Spoon Tina Masciarelli 6
7
T A S T E
8
of Haywood
ANATOMY OF AN ORCHARD KT’s Orchard & Apiary is located down an
The medicinal flower bed includes stunning rows
unassuming dirt road in Canton. Most days that’s
of calendula and lavender that the Howards will dry to
where you’ll find the driving force behind the
extract oil for their salves and bees wax creams.
expansive operation, master pomologists Howard and Kathy Taylor.
On the hill above the lower orchard, Kathy tends her permaculture garden. “We have planted every-
Both were in their 60’s, Howard (affectionate-
thing that we can think of that’s ‘bee-worthy’,” she
ly called “Tate” by his wife) and Kathy started KT’s
says. “Pinks [Dianthus], Sedums, Lavender, Butter-
Orchard in 2007 on 1.4 acres of family land with 200
fly Weed, Red Clover, Butterfly Bush, and a variety of
trees and two beehives. “We started from nothing,”
mints, Motherwort, St. John ’s Wort, Salvia and Bee
Kathy says. “Tate and I sat on a stump on the hill
Balm.” The garden includes everything given to the
(where a mature orchard now thrives) and waited for
Howards by neighbors and friends, plants that don’t
UPS to deliver our first 200 trees.” Howard then set
behave elsewhere, and seeds carried by the wind it-
about hand-digging each of the two hundred holes to
self. “I think often times we want to weed everything,”
plant the first trees, peach and nectarine, that would
Kathy says. “If you can let one area go, everything will
eventually lead to an expansive and diverse operation.
make a home.” She says pointing affectionately to the wildlife bramble filled with birds, bumble bees, native
Today KT’s Orchard & Apiary includes a gorgeous
bees, feral bees and rabbits.
two-story barn overlooking what they call “the upper orchard.” Built in 2009, it houses a farm store selling
Not satisfied, the Howards are turning another plot
bee supplies and products—everything from hives to
of land to grow Paw Paws, figs, pluots and Asian pears.
bees wax creams to fruit. A commercial kitchen is un-
To date the orchards and gardens cover eleven acres
der construction as is a sorting room. “This kitchen
and includes over 1500 apple, peach, nectarine and
is going to change the future of KT’s Orchard,” says
pear trees (with an emphasis on heirloom varieties),
Kathy. “What better place to showcase the things we
27 beehives and a wide variety of berries, flowers and
grow and produce than for folks to see it displayed on a
shrubs.
shelf.” The growing farm store will showcase seasonal fruit, artisanal products like jams and jellies, dried
Back at the barn, the Howards sit on an old
fruit and supplies for bee keeping. The second story of
wrought-iron glider that many of us can recall
the barn houses Kathy’s office and living quarters for
from our own childhood porches. “You have to be
seasonal WWOOF’ers*.
diversified,” Howard says, looking out over the orchard. “If you’re a true farmer, you waste no land,”
Further
down
the
lane,
the
Howards
have
Kathy adds, smiling.
expanded KT’s operation through sheer grit and determination. “You have one go in life,” Kathy says while
*WWOOF
is
a
worldwide
movement
linking
looking over the expansive lower orchard. “Every day
volunteers with farmers and growers to promote cultural and
I’m going to fill it with this.” Planted in 2011, the lower
educational experiences.
orchard is home to apples, peaches, pears, blueberries,
want to live and learn on farms and smallholdings with
red raspberries, black raspberries, a medicinal flower
people who want to share their lifestyles, teach new skills and
bed, and a plethora of hives dotted throughout. “I love
welcome volunteer help. WWOOF opportunies exist in Africa,
dabbling in bees,” Kathy says. “I love their passion and
Americas, Asia, Europe, Middle East and Oceania.
They connect people who
connection to the earth.”
Photos:
KT’s Orchard & Apiary 195 Pigeon Ford Road Canton, 27816 828-279-5614 ktsorchard.com
Tina Masciarelli Brad Huchteman 9
T A S T E
of Haywood
PRESERVING TRADITION In her commercial kitchen located behind Copper
artisan foods from seasonal local ingredients.
Pot & Wooden Spoon’s storefront in Waynesville, Jessica DeMarco can be found hard at work sorting pro-
“My grandparents were farmers in rural New Jer-
duce for one of her signature products. DeMarco spe-
sey,” says DeMarco. “They raised their food, canned
cializes in local ingredients, often blending savory and
and preserved for cold weather months.” As a child,
sweet to produce flavors that are bold and unexpected.
DeMarco helped out in their garden and fondly recalls
Her products have won recognition from publications
the family coming together to pick and break beans,
such as Garden and Gun, Food and Wine, and the Mar-
then share in the bounty when the canning was done.
tha Stewart “Top 100 American Made” list. “I appreciate my early childhood memories and DeMarco and team enjoy exploring new flavor
family history,” says DeMarco. “As a food business
combinations, often blending savory and sweet to ele-
owner, I want to help preserve that heritage, keep
vate the lowly jam to top shelf status. A classic example
money in the local economy, and support farming as
of DeMarco’s creative talent can be found in her Peach
a way of life for the new crop of farmers just entering
‘Shine Jam. “Moonshine is a distinct southern Appa-
the industry.”
lachian tradition,” says DeMarco. She macerates perfectly ripe western Carolina peaches with whole vanilla beans overnight, cooks them into a delicious jam and finishes with Troy & Sons moonshine giving the traditional peach jam a modern twist. DeMarco suggests enjoying the jam on a cracker with creamy cheese, serving it at breakfast to dress up savory pecan pancakes or stirring into a cocktail for a true Southern delight. Other noteworthy products include Dilly Beans with Pickled Pepper, Pickled Ramps, and Pickled Beets & Quail Eggs. How does DeMarco come up with products that deliver such a distinct taste of place? “We get inspired by old recipes like pickled quail eggs,” she says. “We play with those heritage flavors by adding local beets and savory herbs to give the recipe a modern twist.” Preserving tradition is DeMarco’s core mission, and that means local. Period. “We support local sustainable agriculture,” says DeMarco. “Our products ae made using only the freshest produce from area farms and our own garden patch.” Ninety percent of the ingredients used by Copper Pot & Wooden Spoon come from farms in Haywood, Jackson, Swain, Buncombe and Henderson counties—a detail DeMarco and her team are proud of. Her passion lies in handcrafting small-batch jams, jellies, savory spreads, pickles and
10
Copper Pot & Wooden Spoon 449 A. Pigeon Street Waynesville, 28786 828-593-0501 copperpottraditions.com
POWER TO THE GRIND At the nexus of Waynesville and Hazelwood, sits an unassuming woodshop that is home to The Ginn Project (TGP). The commitment to local grew from the heart of owner & visionary, Dion Gibson. A former Air Force Crew Chief, Gibson draws on a lifetime of working with his hands to bring his client’s visions to life. “TGP specializes in works handcrafted from locally reclaimed and micro-milled wood,” says Gibson. “We began by exploring the utility of resources like small structures and individual downed trees that would otherwise be lost to landfills and burn piles.” The
idea
behind
TGP’s
approach
to
handcrafting custom projects is purchasing raw materials with sweat equity and using them to craft lasting own
pieces
that
histories.
“Our
reflect approach
their has
resulted in a woodworking business shaped by community, rooted in sustainability, and dedicated to craftsmanship,” says Gibson.
Photo:
Rachael McIntosh, Courtesy of Copper Pot & Wooden Spoon
11
Photo:
Tina Masciarelli
Photo:
Courtesy of The Ginn Project
“We bring together old and new by using a combination of modern equipment and classical joinery techniques.” The result is production of lasting
The Ginn Project Contact us via: theginnproject.com
heirlooms that tie together the histories of lives lived and the future generations these pieces will serve.
BEYOND ARTISANAL
Each custom piece produced by TGP tells a story.
Small-scale makers are thriving as locavores
“Imagine weddings in view of this barn, mothers and
seek quality products that stand out above their
sons having conversations under that tree, or the gen-
big-box counterparts. They’re breathing new life into a
erations that grew up playing hide and go seek there,”
centuries-old
says Gibson. “We aspire to help preserve local histories
disrupting established markets and triggering a wave
by pairing the raw materials we reclaim with the vision
of consumer demand to drive the local supply chain.
industry
history
of
innovation,
of our clients.” In today’s consumer lexicon, artisanal goes Gibson is enthusiastic about his passion for
beyond chic. It has deep roots that tell a story of time-
reclaiming things that “participated in our lives,” like
honored craftsmanship that mass produced goods lack.
local barns and old-growth trees, and shaping them
The road to success may be messy, complicated and
into enduring builds. Gibson smiles, looks around his
riddled with surprises for entrepreneurs. But with every
shop at works in progress, and says, “To me, there are
item created, the heritage, culture and tradition of the
these threads that you can follow through time that
maker becomes instilled in the final product.
link us all.” It’s like buying a piece of the creator’s passion. Gibson is an exceptional craftsman whose talent
That, in itself, is worth the investment.
is rivaled only by his business philosophy. Through careful attention to client vision for a custom piece, unwavering dedication to sustainability and passion for preserving the history of each piece of wood, The Ginn Project is changing the way business is done.
13
T A S T E
of Haywood
Photo:
Frank McKenna
14
LIFE , LIBERT Y AND THE PURSUIT OF PAS SION
HAYWOOD COUNTY IS A CERTIFIED ENTREPRENEURIAL COMMUNITY
15
T A S T E
of Haywood
IN GOOD SPIRIT S Q & A WITH DAVE ANGEL OF ELEVATED MOUNTAIN DISTILLING COMPANY
Words:
Photos:
Tina Masciarelli & Dave Angel
Courtesy of Elevated Mountain Distilling Company
16
17
T A S T E Dave
of Haywood Distilling
farmers. We use local grains. All of the corn that goes
Company is no stranger to innovation. “I made
Angel
of
Elevated
Mountain
into our whiskies is grown within fifteen miles right
whiskey for the first time when I was fourteen years
here in Haywood County.
old,” Angel says. “A family friend passed along their skills and their secrets about how to make good
When folks join us for a tour, we talk about the
whiskies…it was just the coolest thing watching how
genesis of our products, view the still and taste all our
it was made.” Feeling a deep sense of connection
current offerings. Tours are $5 and include a souvenir
to the fabric of his familial home, Angel held onto
glass.
whiskey making as a “someday I’m going to…” dream. After a successful career in human resources that included living in six states and a few years in China,
Q: I love the map on display marked with push pins by your visitors—they have come from all over!
Angel was ready to return to his mountain roots. We sat down at the tasting bar in Elevated Mountain Distilling Company to learn more.
DA: In 2017, we had 10,000 visitors between Memorial Day and the end of year. They have traveled from every state in the US (except Wyoming)
Q: Where did the name Elevated Mountain Distilling Company come from?
and 45 countries from every livable continent. In 2018 we anticipate 20,000+ visitors…and we’re really excited to have them.
DA: The county that we live in actually has the highest average elevation of any county east of the Rockies. Our water is really good and it’s the perfect
Q: What’s next for Elevated Mountain Distilling Company?
place to run a distillery. DA: Q: Historically handmade spirits were used
We
Smoky
intend
to
Mountain
continue
making
whiskey—vodkas,
good
bourbons,
throughout the southern mountains to warm the
moonshines, flavored varieties and alternative whis-
spirit and tend the sick. Of all the pursuits you could
keys. We have several spirits currently in production:
have chosen as a second career, why a distillery? •Flavored
small
batch
moonshine
products
DA: As long as there’s been a Maggie Valley, there’s
including Raymond Fairchild Root Beer White Light-
been whiskey in Maggie Valley. We have a history and
ening and Shining Rock Peach Pie Moonshine | 77 proof
heritage of making moonshine that dates back to the
•Hurricane
Creek
Vodka
interested in whiskey making. When we [my family]
•Aged
unaged
corn
moved back to Haywood to care for aging parents, it
Purchase Knob Oak Reserve Whiskey (aged) and
seemed like a good time to chase that dream.
Purchase
beginning of Haywood County. I have always been
and
Knob
Whiskey
|
80
whiskies
(unaged)
|
proof including
88
proof
Coming soon, Devil’s Courthouse Cinnamon Flavored Q: Tell us about the alchemy of success with
Whiskey | 70 proof
Elevated Mountain Distilling Company? Q: If you had to point to one secret for your DA: A big factor that makes our products better
success thus far, what would it be?
than anyone else’s is the water we use to make them with. Being a headwaters county with the highest average elevation of any county east of the Rockies, Haywood is home to a tremendously valuable resource sought after by microbrewers, farmers, artisanal food producers and now our craft distillery.
DA:
We
make
great
Smoky
Mountain
whiskey and other premium spirits with the same timehonored traditions and secrets of our forefathers. You can’t manufacture authenticity and tradition. It’s something that has to be honored and hope that you do it justice. Our products tell a story…and our story is that
Q: What can visitors expect from a tour and tasting?
Elevated Mountain Distilling Company is mountain made local craft whiskey inspired as much by the people who touched our business as it is by the
DA: At the heart of Elevated Mountain Distilling
ingredients themselves.
Company, we’re thinking creatively about how to do something new and different that no one has thought of before in the whiskey and spirits industry—from the custom product labels to unique terroir of our spirits. We’re really proud of the fact that we work with local
18
Elevated Mountain Distilling Company 3732 Soco Rd Maggie Valley 28751 828-944-0766 elevatedmountain.com
DIGGING DEEP 5 STEPS TO UNDERSTANDING WORMS, MICRO-ORGANISMS & VALUABLE SOIL
Words:
Photos:
Mary Ann Smith of Valley View Farm
Markus Spiske
21
T A S T E
of Haywood
A local Farmers’ Market is one of the best
parameters, and it suppresses plant diseases and
venues I know for meeting a variety of people. At the
repels harmful insects.
Market, you find locals searching for deals on the best
to create worm tea that is super-enriched with
The compost can be used
produce, tourists leisurely strolling and soaking in the
microbes and an instant plant boost. If you garden in any
community, parents with young children enjoying
fashion, the worm compost will not disappoint you.
a Saturday morning outing, and vendors glad to be sharing their special treasures. I especially delight in
3.
To be thrifty: By recycling food waste and
the varied reactions I get from these many types of
producing valuable worm compost, you can save
people about the special products I sell. You see, I am
money on buying expensive fertilizers and pesticides,
a worm farmer and I sell worms and worm products.
whether they are conventional or organic.
My simple, plastic worm bin that I carry to the Market weekly proudly sports the sticker: “Scoop Poop, Plant
4.
To
encourage
an
ethic:
Using
worm
Seeds, Stay Humble.” My recycled milk jugs hold a
compost as a soil amendment, a growth enhancer, and
brownish liquid labeled Plant Mega-Boost/Worm Tea
a deterrent to disease and pests is compatible with
(which I call a Plant Probiotic). Some people know
organic gardening and sustainable living. Essentially,
exactly the amazing qualities of worms and worm
this process produces “living soil” and ends the use of
products.
harmful artificial fertilizers and pesticides. You can
compost
The transformative properties of worm and
worm
tea
make
these
products
addictive to gardeners who have sampled them. There
have the satisfaction of knowing that you are helping the environment as you use this natural product.
is no need to explain my products to them. Others have perhaps heard a little about the benefits of worms. Surely we all have an inherent knowledge that worms are valuable? I know that the children I urge to come help me dig a little in my worm bin are all thrilled when we find a squiggly, little worm. And then some people give me a strange, sideways look, certainly perplexed over this woman who carries worms to the Market. With these many reactions in mind, I would like to clarify exactly why someone might want to have a worm bin. The vast majority of the work I do in my worm business is to educate people about what composting with worms is all about. So, let’s consider some of the reasons that might interest you for having a worm bin.
5.
To inspire a new project: Composting with
worms is an easy, fun project that is very rewarding. Worms are the easiest pets imaginable! For me, I enjoy my never-ending science project of raising worms and improving my gardening skills. This could be a simple hobby that you and your whole family enjoy together. Whatever your knowledge of composting with worms might be, I would encourage you to consider participating in this great activity. I personally think everyone SHOULD compost with worms because of the many benefits, and everyone CAN compost with worms because it is so easy! I would be more than happy to help you get started should you decide to pursue this worthwhile endeavor. Go ahead and try it! You will be amazed at how much fun you will have!
1.
To
recycle
valuable
food
scraps
and
divert waste from the landfill: A worm bin consists of appropriate bedding in which the worms live (such as damp, shredded newspaper) and added food scraps, mostly fruits and vegetables. In a few short months, the worms will completely compost the bedding as well as take care of your food scraps. That can be a significant reduction in waste for your family!
About the author: Waynesville
and
sells
Mary Ann Smith lives in her
products
regularly
at
Haywood’s Historic Farmers’ Market and occasionally at the North Asheville Tailgate Market. You may also contact her through her website, www.valleyviewworms. com. She will make arrangements for delivery of worms, worm compost or worm tea by appointment. She is also available to conduct worm workshops and educational
2.
To create compost:
The compost that is
forums for all age groups.
produced by the worms is often called “Black Gold” due to its amazing benefits.
To name only a few
benefits, the compost improves the structure of the
Photos, clockwise:
soil and increases microbial life, it improves the
Eddie Kopp Francesco Gallarotti Clem Onojeghuo
germination of seeds and the growth of plants on all
22
23
T A S T E
of Haywood
Photo:
Tina Masciarelli
24
“You are only as healthy as your soil! Most health issues can be traced back to damaged soil structure which is void of microbes and other living organisms which gives our plants their health and nutrients. Like you have always heard, you are what you eat.” •— Robyn Cammer •— Frog Holler Organiks
FROG HOLLER ORGANIKS 234 Tommy Boyd Rd. Waynesville, 28785 (828) 356-7652 or (828) 400-0419 (cell) frogholler.net Frog Holler Helper Garden Soil is available year round by appointment or on Saturdays, March-May from 10a-2p. More information at frogholler.net or by emailing froghollerorganiksfarm@gmail.com
25
SUNBURS T TROUT CELEBRATE S 70 YE ARS FAMILY GROWN. SUSTAINABLE. QUALITY. 70
Starting with only a few employees and a dream
family grown years in business, and 55 years in
Sunburst
Trout
Sunburst now has over 25 employees and is the second
Haywood
County
Farms as
well
is
the
first
ever
largest trout farm in NC. Focusing on family grown,
August
2,
2018.
sustainable, quality Sunburst is able to deliver rainbow
Founded in 1948 by Dick Jennings Jr. in Cashiers, NC,
trout fillets, cold smoked trout, hickory smoked trout,
Sunburst began as Cashiers Valley Trout Farm, and
trout jerky, award winning rainbow trout caviar, trout
was the first commercial trout farm in the southeast.
sausage, and more to over 400 restaurants, grocers,
As the operation grew larger he looked to Haywood
and specialty food stores across the contiguous US.
#NationalRainbowTroutDay
as
celebrating
on
County for its clean water and inviting locals. In 1963 he moved the production of trout to Canton, right
To coincide with the 70th Anniversary we intro-
below Lake Logan, and changed the name to Jennings
duced #NationalRainbowTroutDay on August 2nd to
Trout Farm. The hatchery side of the business stayed in
honor our founder and the strides he made in the world
Cashiers until 1985.
of rainbow trout farming. You can also join us August 2nd for a ribbon cutting and celebration at our pro-
After years of steady growth going from stocking
cessing facility in Waynesville.
to production Sunburst transformed itself once again to Sunburst Trout Company with the arrival of Dicks
Sunburst Trout Farms is a 70 years young artisanal,
daughter, Sally and her husband Steve, to the business.
third generation family grown farm located in pictur-
When the third generation took the reins of the farm it
esque Haywood County, North Carolina. Sunburst is
was time to evolve to the name you see today, Sunburst
focused on sustainability, from the animal husband-
Trout Farms. Today the third generation, Wes and Ben
ry and feed, to day-to-day operational protocols such
Eason, are now owners and manage the farm, their
as 100% utilization of product and composting, never
sister, Katie Hughes, runs the Sunburst Market at 180
using hormones, antibiotics, or animal by-products in
N. Main St in Waynesville.
the feed. The farm produces more than a dozen exquisite trout products, from fresh and smoked fillets to
3rd Generation owner Wes Eason said, “It’s a
value-added products such as hickory smoked trout
privilege to be a part of the 3rd generation of family
dip, award winning rainbow trout caviar, jerky, and
ownership. I am so grateful for the road that was paved
even non-trout products like pimento goat cheese.
by my grandfather Dick Jennings, and my parents Steve and Sally Eason, and can only hope to continue
Find Sunburst Trout Farms on Facebook, Twitter, and
the long tradition of producing rainbow trout prod-
Instagram, watch our whole story on YouTube, and see
ucts that we can all be proud of.” His brother and 3rd
Sunburst’s full range of products at sunbursttrout.com.
Generation owner Ben Eason added, “I am proud of what my grandfather started so long ago, and I hope to keep the business going for many years to come.”
Words:
Photos:
Anna Eason
Sunburst Trout Farms
Sunburst Trout Farms 314 Industrial Park Drive Waynesville 28786 828-648-3010 sunbursttrout.com
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MAKERS GUIDE
WE ENCOURAGE YOU TO CONTACT INDIVIDUAL BUSINESSES TO CONFIRM HOURS, PRODUCT AVAILABILITY & OTHER DETAILS.
BEARWATERS BREWING COMPANY 101 Park St. Canton 28716 (828) 237-4200 bearwatersbrewing.com Come experience the collision of passion and creativity, a love for beer making, and the best ingredients.
— pc Bearwaters Brewing Co
BOOJUM BREWING COMPANY 50 North Main St Waynesville, 28786 (828) 246-0350 boojumbrewing.com Craft brewery and tap room featuring a wide variety of bold, flavorful beer and high quality pub food, both made with seasonal local ingredients.
— pc Boojum Brewing Co
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COPPER POT & WOODEN SPOON 449 A. Pigeon St. Waynesville 28786 (828) 593-0501 copperpottraditions.com Preserving tradition with our award-winning handcrafted jams, jellies, pickles and artisan products made from seasonal local ingredients. In addition to our retail store, we sell online and on Saturdays at Haywood’s Historic Farmers Market.
— pc Rachael McIntosh
ELEVATED MOUNTAIN DISTILLING COMPANY 3732 Soco Mountain Rd. Maggie Valley 28751 (828) 944-0766 elevatedmountain.com Modern craft distillery holding onto Smoky Mountain traditions. Premium whiskeys, moonshines & vodkas. Tours, tastings & gift shop. Visit our Facebook page for other special events.
— pc Elevated Mountain Distilling Co
FROG HOLLER ORGANIKS 234 Tommy Boyd Rd. Waynesville, 28785 (828) 356-7652 or (828) 400-0419 (cell) frogholler.net Nestled in a holler in the Smoky Mountains between Goat Knob, Fidilly Top, Mills Mountain and Cansadie Top, Frog Holler dedicates years to their garden helper soil process. It includes a mixture of nine or more organic manures, seaweed, leaf mold, and other organic matter.
— pc Robyn Cammer
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of Haywood FROG LEVEL BREWING COMPANY 56 Commerce St Waynesville 28786 (828) 454-5664 froglevelbrewing.com Haywood County’s first craft microbrewery — offering flights, pints and “to go” containers. Seasonal brews made with local hops and other farm products. Creekside tasting room. Live music. Family & dog friendly.
— pc Frog Level Brewing
THE GINN PROJECT Contact us via theginnproject.com We specialize in works handcrafted from locally reclaimed and micro-milled wood. Custom builds welcome. We specialize in creating lasting pieces that tells a story for generations to come.
— pc Tina Masciarelli
INDI AN SPRINGS FARMS 214 Lake Dr Canton 28716 (828) 734-5875 alpacanation.com We sell alpacas, yarn and other products made from alpaca fiber. Many shades of natural colors of yarn available.
— pc Chris Child
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JEHOVAH RAAH FARM 170 Joe Mooney Rd. Clyde 28721 (828) 779-0397 A working 42 acre animal fiber farm in Fines Creek, teaching spinning & husbandry of animals. Retails spinning wheels, handmade items and grass-fed beef. By appointment only.
— pc Mack Fox
MOOSE CROSSING’S BURL WOOD GALLERY 101 North Main St Waynesville 28786 (828) 452-2550 burlgallery.com Offering a wide variety of hand crafted fine furnishings from Haywood County’s salvaged and highly figured hardwood trees. Specializing in all-American hard and soft woods. Appointments welcomed.
— pc Burl Wood Gallery
MOUNTAIN FAVORS 113 North Main St Waynesville 28786 (828) 734-4281 mountainfavors.com Open year-round, featuring a wide selection of local artisan made products. We specialize in making unique gift baskets— you design or we design. From that one perfect treat to a whole basket of goodies, you’ll love our carefully curated shop.
— pc Clem Onojeghuo
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T A S T E
of Haywood MUD DABBERS POT TERY & CRAF TS, INC 20767 Great Smoky Mountain Expy Waynesville 28786 (828) 456-1916 Local honey and other goods, handmade pottery (functional & decorative) for inside and the garden.
— pc Mud Dabbers Team
OUR FIDDLEHEAD F IBER FARM & GARDEN Find our products at Haywood’s Historic Farmers Market (828) 231-5740 ourfiddleheadfarms@gmail.com Tucked in a cove in the Western North Carolina Mountains, Fiddlehead Fiber Farm & Garden is a small farm where we raise sheep and grow veggies. Our fiber is hand-sheared from our own sheep, alpaca’s and llama.
— pc Michal Janek
SUNBURST TROUT FARMS 314 Industrial Park Drive Waynesville 28786 828-648-3010 sunbursttrout.com 3rd generation family-owned and operated farm specializing in Rainbow Trout raised sustainably with no pesticides, hormones or antibiotics. Our award-winning products include trout fillets, smoked trout, dip, caviar, jerky and more! Find our products in our Online store, we ship throughout the US.
— pc Sunburst Trout Farms
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TUPELO’S 20 Swanger Ln Waynesville 28786 (828) 926-8778 tupelosonline.com We offer handmade and custom pieces of furniture, from accept pieces to full sets. Traditional, country, contemporary, rustic, eclectic, mixed bag, not sure yet? We’ve got it all!
— Tupelo’s
VALLEY VIEW FARM WORMS & PRODUCE Contact us through our website at valleyviewworms.com We sell Red Wiggler Composting Worms, Worm Castings (or Vermicompost), Worm Tea (or Plant Mega-Boost/Probiotic for your Plants) and Urban Worm Bags for Composting. Find us at Haywood’s Historic Farmers Market or on our website and Facebook page.
— pc Francesco Gallarotti
ADDITIONAL MAKERS AND THEIR PRODUCTS CAN BE FOUND AT AREA FARMERS MARKETS AND ROADSIDE STANDS. VISIT BUYHAYWOOD.COM FOR LOCATIONS. OR GRAB A COPY OF OUR FIND YOUR ADVENTURE! 2018-19 AGRITOURISM GUIDE
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GE T OUT SIDE WITH SUNBURS T MARKE T
WHAT COULD BE BETTER THAN ENJOYING A THOUGHTFULLY PACKED PICNIC FOR TWO IN OUR BREATHTAKING NORTH CAROLINA WILDERNESS (OR, YOU KNOW, JUST YOUR BACKYARD). WITH THAT IN MIND, SUNBURST MARKET IS NOW OFFERING EXPERTLY CURATED TAKE-AWAY PICNIC BASKET RENTALS. WITH 24 HOURS NOTICE, SUNBURST MARKET WILL FILL YOUR BASKET WITH AN ARRAY OF TREATS AND LIBATIONS FOR YOU TO ENJOY WHEREVER THE WANDERLUST TAKES YOU. For details & pricing: Sunburst Market 180 North Main St Waynesville 28786 (828) 452-3848 sunburstmarket.com
Words:
Photos:
Katie Hughes
Kelsey Chance (opposite) Katie Hughes (above) 35
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AL FRE SCO “IN THE OPEN AIR”
THE 20 MOST INSTAGRAMMABLE PLACES IN AND AROUND HAYWOOD COUNTY
Words:
Photos:
Brindley Faile, Digital Marketing Manager at Visit NC Smokies
Pisgah National Forest, @mitchellandrewphoto
Plan your stay! at VisitNCSmokies.com
Black Balsam Knob, @shutternoyes MaxPatch, @shawnpemrickphotography
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When you’re in the NC Smokies it’s not hard to
10.
Little Cataloochee Church: A moderate hike
find the perfect backdrop for your next Insta pic when
from Cataloochee Valley in the Great Smoky Mountains
there’s the Blue Ridge Parkway, adorable mountain
will bring you to this adorable chapel. You will also be
towns, lakes, and acres of u-pick farms. Sometimes it
likely to see elk in the valley.
helps to have specific locations to get your creativity flowing however, so here are the top spots guaranteed to make your next post rack up the likes.
11.
Purchase Knob: Sunrise is really something
from the deck of the Research Center located here if you can convince your friends to not hit snooze.
1.
Iron Pickers: These large bluegrass pickin’
figures in the middle of downtown Waynesville are
Wildflowers in the spring and summer should provide a gorgeous backdrop.
great for photos, but also rather fun to climb. Get creative with your poses.
12.
Midnight Hole: A bit of a drive to the NC/
TN border but worth every minute of the trek. This 2.
Max Patch: An icon of Haywood County and
for good reason! You get 360 degree views of the sur-
swimming hole has large boulders and all kinds of places to explore along the river on the hike there.
rounding TN and NC mountain ranges. It sits right on the Appalachian Trail so you can get some “hold-my-
13.
The Swag Inn: Adirondack chairs and a
hand-as-I-walk” and “looks-like-an-indie-album”
hammock set the perfect scene for a romantic ‘gram
shots as well.
at sunrise.
3.
Black Rock: Though you have to summit 5
14.
Cataloochee Ranch: With free range horses,
peaks to reach this spot, the view is worth it. The rock
large valley views, and adorable cabins, you’ll be sure
outcroppings make for great compositions, especially
to find something to refresh your posts.
during sunrise. The next day you can head up the road to Waterrock Knob!
15.
Jukebox Junction: A 50s style diner with
handmade milkshakes, a jukebox, and plenty of wall 4.
Waterrock Knob: Another iconic spot on the
art to inspire your inner Marylyn Monroe for a selfie.
Blue Ridge Parkway you can see miles of mountain ranges just from the parking area or take the .6 mile
16.
Panacea Coffeehouse: The inside decor
hike up to the top. Set up a hammock on Waterrock
of this coffee shop was made for the ‘gram. Grab a
Knob and snap a pic.
coffee and pose inside or head out to their outdoor area shared with Frog Level Brewery that sits right on the
5.
Love Lane Farm: Full of flowers you can pick
river.
and take with you, this spot is way better than the Michaels Craft Store challenge, these flowers are real!
17.
Woolyback Overlook: This overlook on the
Blue Ridge Parkway offers gorgeous views of sunset in 6.
Soco Falls: Right off US 19 past Maggie Val-
ley, it’s a short, steep, downhill access to these double
the summer. Pack a blanket and a picnic and stay for stargazing after you get your pics.
falls. Impressive background for the ‘gram if you stand on the rocks in the center.
18.
Cold Mountain: A vigorous hike but worth
the views. Do it for the ‘gram! 7.
Buffalo Creek Vacations: Free to the public
Bison feedings not only make for an exciting IG story,
19.
Black Balsam Knob: A fairly easy hike with
there are alpacas, goats, rabbits, and train cars to pose
the potential to explore even further. Since these
with!
mountain tops are balds, you get views for days.
8.
Devil’s Courthouse: The name alone will be
fun to tag. Drive along the Blue Ridge Parkway and then
20.
Pisgah National Forest: Literally anywhere
in the forest will guarantee a beautiful shot.
head up Devil’s Courthouse for stunning views in the Summer and Fall.
Search #haynow on Instagram to get more inspiration and make sure to tag your own pics for
9.
Lake Junalusaka: Rent a paddle board or
kayak for a unique shot or walk around the lake to explore the rose walk, stone chapel and bridge crossings.
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the chance to be featured on the official local account @visitncsmokies.
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Wondering what’s in season?
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create al fresco-ready side dishes that go with everything using fresh local ingredients featured in our july shopping guide
Photo:
Chinh Le Duc
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Photo:
Kelly Neil Photo (opposite):
Natalie Walters 42
BeetsGarlic
IN JULY, LOOK FOR
Artisinal Products • Baked Goods • Blueberries Cabbage • Cantaloupe • Corn • Cucumbers • Green Beans • Early Apples • Eggplant • Eggs Fresh Cut Flowers • Garlic • Herbs • Honey Kale • Farm Raised Meats & Poultry Mushrooms • Onions • Peaches • Potatoes Raspberries • Seasonal Microbrews Salad Greens & Lettuces • Shelled Beans Shelled Walnuts • Spinach Summer Squash • Sweet & Hot Peppers Swiss Chard • Tomatoes • Trout • Zucchini
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GOE S WITH ANY THING SUMMER SIDE S RECIPE S INSPIRED BY OUR FRIENDS AT FOLKMOOT USA JULY EVENTS AT FOLKMOOT.ORG
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Photo:
Tim Mossholder 45
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of Haywood
CAPRE SE BITE S Courtesy of
JEFF SMITH OF CITY BAKERY
Ingredients:
Instructions:
Seasonal tomatoes, sliced
Slice bread into thick pieces.
Basil leaves, chiffonade
Top each with a slice of tomato, basil ribbons and a slice of fresh mozarella.
Fresh mozarella, sliced Artisinal bread Extra Virgin Olive Oil Aged Balsamic Vinegar
Drizzle with extra virgin olive oil and aged balsamic. Top with another slice of bread. Cut into wedges. Place a toothpick through each little bite to hold it together. Wrap in your favorite on-the-go container. Find a spectacular view and enjoy!
Photos (clockwise):
Deniz Altindas Markus Spiske Anne Lancaster
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CAROLINA WHISKE Y CAKE A HOMAGE TO GRANDMOTHERS EVERYWHERE (MAKES 1 BUNDT CAKE) Courtesy of
TINA MASCIARELLI, BUY HAYWOOD PROJECT COORDINATOR
Cake Ingredients:
Instructions:
1 cup butter, at room temperature
Preheat oven to 325 degrees F
2 cups granulated sugar
Butter and flour a 10″ bundt pan
4 eggs, at room temperature
In a medium mixing bowl, sift flour, salt, baking powder and baking soda together and set aside.
1 Tablespoon Bourbon vanilla 3 cups all purpose flour, unbleached (King Arthur preferred) 1 teaspoon kosher salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk, at room temperature
Whiskey Glaze Ingredients 1/3 cup butter 3/4 cup granulated sugar 3-4 Tablespoons Elevated Mountain Distilling Company Oak Reserve Whiskey, or whiskey of your choice (use more or less to taste preference) 2 Tablespoons Bourbon Vanilla, or regular vanilla
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In a stand mixer fitted with the paddle attachment, cream the butter & sugar. Add the eggs one at a time, mixing just until blended. Add buttermilk, mix on low just until blended. Add dry ingredients slowly, mix just until blended. Pour into prepared bundt pan and bake for 65-75 minutes until a toothpick inserted in the center comes out clean. Place pan on a cooling rack and set aside. Do not turn cake out.
Photos:
Nathalie Jolie
Make the whiskey glaze & assemble: Combine all ingredients in a small saucepan over medium-low heat. Whisk continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil. While the cake is still warm, poke holes all through the cake using a knife or skewer. Pour the warm glaze evenly over the cake while still in the pan.
Let cake cool completely in the pan. (It is tempting to invert the cake‌because it smells so incredibly good. DON’T. Be patient.) When cake has cooled completely, gently loosen with a knife and turn out on a cake stand or plate. Dust the top with powered sugar. Serve & enjoy! 49
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Photo:
Kelly Neil
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SUMMER FRUIT SALSA Courtesy of
CHEF JACKIE BLEVINS OF PERFECTLY SEASONED
Ingredients:
Instructions:
2 cups fresh blueberries
Place blueberries, peaches and cucumber in bowl of a food processor and pulse 4-5 times. Add remaining ingredients and pulse once or twice just to combine. Do not puree the mixture. Pour into serving bowl and chill for several hours. Serve as a sauce on grilled meat or fish or as a dip with corn chips. Makes about 3 cups
1 cup peeled and diced fresh peaches 1 small cucumber, peeled and diced ½ cup finely diced red onion 1 jalapeno, seeded and finely diced 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped chives or tarragon Zest of ½ a lime 3 tablespoons lime juice 1-2 tablespoons olive or grape seed oil Salt and pepper to taste
Chef’s Note: Substitute other local seasonal ingredients for the blueberries— such as peaches, blackberries or red raspberries—to make this healthy and nutritious dish throughout the growing season. Serve over grilled or poached fish. Or simply with chips as an appetizer.
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“Growing up on a small farm taught me to use what’s in season. It still gives me great pleasure to step out my back door and pick fresh vegetables and herbs. Whether I’m cooking at home or preparing dinner for a crowd, there’s something satisfying about combining a variety of fresh herbs to add to vinaigrette or make a sauce to drizzle over just picked vegetables. Very simple, fresh and delicious!” —CHEF JACKIE BLEVINS OF PERFECTLY SEASONED
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Perfectly Seasoned at Bosu’s Wine Shop BYOB Dinners, Private Events, Wine Dinners 138 Miller Street, Waynesville NC 28786 (shop) 828- 452-0120 (mobile) 828-400-4610 For more farm fresh flavors, pick up a copy of our Find your Adventure! 2018-19 Agritourism Guide or visit BuyHaywood.com for a digital download.
Photo:
Marcus Spiske
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Words:
Photos:
Dannehl Strautz
Shelton House
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MAKING HIS TORY LAS T A SHELTON HOUSE “BARN RAISING” EVENT AT “THE CLASSIC WINESELLER” ON THURSDAY, JULY 26
Shelton House, the 1885 historic house and museum located in Waynesville, N.C., will hold a fundraising event on July 26 at “The Classic Wineseller”,
20
Church
Street
in
“uptown”
Shelton House: WNC History, Heritage and Crafts 49 Shelton Street Waynesville 28786 (828) 452-1551 sheltonhouse.org
Waynesville. Proceeds raised will help to upgrade the historic “Pennsylvania Dutch Style” dairy barn built in the early 1900’s. Please join us for this much needed cause. As a Non- Profit Organization, we rely on your help. Tickets are $60 per person and include a four course dinner and one beverage to include wine, beer, soft drinks, tea or coffee. Additional beverages available for purchase.
Tickets will be available by
calling Shelton House at (828) 452-1551 or stopping by the Shelton House any Tuesday – Saturday from 10am - 4pm. While you’re there, why not visit “Shelton House: History, Heritage and Crafts”. The house and barn are open for tours and are filled with unique handicrafts and agricultural tools, many found in the barn and dating back to the late 1800’s and early 1900’s. Our new gift shop is also open and is filled with the art and crafts of local artists. Shelton House, the 1885 historic house and museum located in Waynesville, N.C., will hold a fundraising event on July 26 at “The Classic Wineseller” located at 20 Church Street in “uptown” Waynesville.
Proceeds raised will help to upgrade
the historic “Pennsylvania Dutch Style” dairy barn which was built in the early 1900’s for Will and Hattie Shelton and, help to provide the community with a unique event center. Please join us for this much needed cause.
Words:
Photo:
Dannehl Struatz
Shelton House 55
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