of
T A S T E
Celebrating the seasonal flavors of Haywood County farms
June 2018 | Vol. 1 Issue 1
the u-pick farms issue BACK TO NATURE Attracting the Eco-Traveler WHY LOCAL The Economics of Shopping Small WHAT’S IN SEASON Get Local & Fresh U-PICK GUIDE Local Farms Throw Open Their Doors SEASONAL RECIPES Farm-to-Table Never Tasted So Good
in this issue
04
BACK TO N AT URE Agritourism grows from deep roots in Haywood County.
10
WHY LOCA L? The economics of shopping small and buying local.
13
W H AT’S IN S E A S ON See what to look for at area farmer & tailgate markets, roadside stands, specialty retailers, on-farm markets and grocery stores carrying local items during the month of June.
16
U-PICK GUIDE From ripe berries to a variety of vibrant flowers and herbs—find your U-Pick adventure in Haywood County.
20
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!
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 Ed Kelley, Creative & Technical Adviser
CONTRIBUTING WRITERS & PHOTOGRAPHERS Danny Barrett Aaron Burden
FOLLOW US Never miss an issue. Available monthly at BuyHaywood.com Follow us on Facebook & Instagram
Bryan Burgos Robyn Cammer Damien Creatz Monika Grabkow Gabriel Gurrola William Felker
CONTACT US
Ricardo Fernandez
For general inquiries, write to tina@sofiolpress.com
Mack Fox
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.
Natalia Fogarty Alex Iby Andy Kelly Dennis Klein Nine Kopfer Garth Kuver Danielle MacInnes, Cover Photo Alison Marras Alex Masciarelli Fiona Masciarelli Tuân Nguyễn Minh Autumn Mott Kelly Neil Artur Rutkowski Markus Spiske, Back Cover Photo Lydia Torrey Helena Yankovska
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 monthly publication.
June 2018, The U Pick Issue ©2018 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:
Kelly Neil
T A S T E
of Haywood
FROM THE EDITOR Should
we
just
agree
that
irrestible? Gorgeous days—not too
June
in
Haywood
County
is
simply
hot, not too humid. The evenings cool
down to that perfect mountain mood when you need a light sweater to be comfortable. Summer has arrived in the mountains and new growth is everywhere. Local
farms
are
coming
to
life.
Farmer
and
tailgate
markets
reopen.
Gardens are wild with early blooms. Hens are laying. Herbs are thriving. Artisanal producers are dreaming up new products. Farm-to-table chefs are once again steeped in local ingredients. Microbrewers are working on limited edition releases. Haywood’s first legal distillery is creating new spirits. U-Pick farms have thrown open their doors for guests to enjoy ripe, juicy fruit and stunning seasonal flowers. Here at Buy Haywood, the start of a new farming season has us dreaming about growing something of our own. Enter this publication! Taste of Haywood is dedicated to celebrating the seasonal flavors of Haywood County and the farmers, growers & artisan producers behind them. In this, our inaugural issue, you will find yourself at home on one of Haywood’s century farms with U-Pick seasonal berries, flowers and Farm-to-Feast dinners (p 4). We explore the “why” in buying local (p 10). Wondering what’s in season in our neck of the woods? Our team has curated a laundry list of seasonal ingredients and products to build flavorful menus all month long (p 13). If the excessively wet spring left behind some lingering blahs, pack up the whole family and escape to one of Haywood’s U-Pick farms (p 16). True to our Southern roots, food is one of our favorite topics. In every issue we’re sharing recipes featuring seasonal ingredients and unexpected flavors (p 20). We believe that 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. In Haywood County, history, resourcefulness and farm fresh flavors come together to create innovative menus and a vibrant farm-to-table experience. Take the journey with us and learn how to cook, eat, and drink like a local. We hope you enjoy reading The U Pick Farms issue. There is no better way to know and appreciate where your food comes from than to pick it yourself. From a multi-generational farm in the historic Bethel community to an expansive peony patch, bring the whole family to Haywood County for an unforgettable U-PICK adventure.
With gusto!
Tina Masciarelli Tina Masciarelli Editor in Chief Photo:
Fiona Masciarelli 2
3
T A S T E
of Haywood
BACK TO NATURE ATTRACTING THE ECO-TRAVELER: AGRITOURISM GROWS FROM DEEP ROOTS IN HAYWOOD COUNTY
Words:
Photos:
Tina Masciarelli
Alex Iby Autumn Mott Alison Marras Nine Kopfer Aaron Burden Bryan Burgos Tina Masciarelli
4
5
T A S T E
of Haywood
Travelers
to
western
North
Carolina
are
often seeking an authentic experience that has an element
of
sustainability.
adventure, They’re
ecotourism
seeking
a
and
place
where
farmers grow hundreds of acres of fresh produce, graze cattle, raise shrubs, trees, hops, herbs and bees— create dozens of award-winning products like Peach ‘Shine
Jam and Rainbow Trout Caviar—all while
embodying the character of a rural community. In addition to being hailed as a primary force in our modern economy, agritourism has historic roots dating back to the early 19th century, when the Appalachian region became known as a place where tourists could view picturesque farms and quaint mountain families hard at work plowing the fields or making handicrafts. With
the
decline
in
other
industry
over
recent decades, farming and entrepreneurship has remained an anchor for North Carolina’s economic future. In Haywood County alone, agriculture accounts for more than 22 million dollars in annual revenue.
UNITING OLD & NEW Nestled
in
the
breathtaking
mountains
of
western North Carolina, Haywood County is less than a day’s drive from many major urban areas in the southeastern U.S. It’s a place where heritage meets modern convenience. Here, two-lane roads twist, turn and double back on themselves. Coves are named after generations
of
settlers
whose
great-great
grandchildren still occupy the land. “This is a rural place,” says local agripreneur Heidi Dunkelberg, co-owner of H&K Farm Hops Yard and Coffee Cup Cafe. “The soil is fertile, seasons
are
conducive
to
growing
a
lot
of
different crops, and the community of local farmers will
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7
T A S T E
8
of Haywood
teach you everything they know.” From sprawling
membership. Ten Acre Garden is also Haywood’s
acres to small family-owned farmsteads, Haywood’s
largest
agricultural landscape is vibrant and diverse. It is a
opportunity
community rich with cultural memory of heirloom
Barrett’s
seed saving, multi-generational farms and a tradtition
strawberries, raspberries or blueberries when in
of time spent at the dinner table surrounded by loved
season. During the summer months, Barrett plays
ones.
host to a “Farm to Feast” dinner series. Menus
EMBARK ON AN AGRI-ADVENTURE
U-Pick
farm,
to
offering
roam
redbone
the
hounds
to
visitors property
pick
their
the with own
include smoked meats, seasonal vegetables and decadant desserts. These events are by reservation only (and tend to sell out quickly). Interested
Agritourism offers the opportunity for farms to generate additional income and supports greater economic
resiliency.
Local
farms
are
foodies can learn more by contacting the farm directly at 828-235-9667.
moving include
Haywood County is home to a number of
on-farm markets, U-Pick experiences, Commu-
other seasonal U Pick farms including Genesis
nity Supported Agriculture (CSAs) and sustainable
Gardens, Wildcat Ridge Farm, Frog Holler Organiks, and
practices in an effort to attract the growing number
Jehovah Raah Farm. More information in “U Pick
of eco-minded consumers, yet stay connected to their
Guide” (p 18-19).
toward
diversifying
their
operations
to
family heritage.
MORE THAN MEMORIES
“My grandmother taught me everything,” says Danny Barrett, owner of the Ten Acre Garden. “She was
There’s
something
about
visiting
Haywood
born on this farm,” he says, pointing in the direction of
County that makes you want to roll down the
where the family homestead used to stand.
windows, turn the radio off, and ride home in quiet
Ten Acre rests comfortably next to the west fork of
contemplation.
The
stories
watching
men
turn
old
draw
young
you again
in— while
the Pigeon River, land that Barrett’s family has farmed
retelling family traditions about inheriting a farming
for more than a century. “My great grandfathers cared
legacy and caring for the future. It is agri-adventure
for this land and the desire to be a good steward is
with a cherry on top.
strong,” says Barrett. Six months out of the year, Barrett retails seasonal produce grown on his farm as well as items pro-
Ten Acre Garden is located at 158 Chambers Farm Ln,
duced from area operations—like local eggs, jams,
Canton 28716. (828) 235-9667 Visit them on Facebook for
jellies and preserves, fresh cut flowers and a CSA
events and other farm happenings.
9
T A S T E
of Haywood
WHY LOCAL? OUR REGION IS HOME TO ONE OF THE MOST DIVERSE FOODSHEDS IN THE UNITED STATES. SUPPORT OF LOCAL AGRIPRENEURS KEEPS FARMS VIABLE AND PRESERVES ACCESS TO LOCAL PRODUCTS WHILE PROTECTING FARMLAND AND THE RURAL CHARACTER OF THE REGION. SUPPORTING LOCAL FARMERS, GROWERS, PRODUCERS AND MAKERS STRENGETHENS RURAL ECONOMIES AND HELPS FUEL INNOVATION AT THE LOCAL AND REGIONAL LEVEL. BY SHIFTING OUR CONSUMER PALATE TO SEASONAL LOCAL INGREDIENTS, WE’RE HELPING TO SUPPORT THE SUSTAINABILITY OF AREA FARMS— ENSURING THEIR CAPACITY TO ENDURE FOR GENERATIONS TO COME..
Words:
Photo:
TINA MASCIARELLI
William Felker
10
11
Photo:
Helena Yankovska Photo opposite:
Damien Creatz
IN JUNE , LOOK FOR
BeetsGarlic
Artisinal Products • Baked Goods • Beans Beets • Bok Choi • Broccoli • Carrots • Cabbages Cauliflower • Cucumbers • Eggs • Fennel Green Garlic • Garlic Scapes • Herbs • Honey Kale • Farm Raised Meats & Poultry Mushrooms • Onions • Plant Starts Radishes • Raspberries • Peas • Pea Shoots Seasonal Microbrews • Spinach Spring Greens & Lettuces Strawberries • Summer Squash Swiss Chard • Trout • Turnips 13
T A S T E
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of Haywood
Photo:
Lydia Torrey
15
T A S T E
of Haywood
F E A T U R E
U PICK GUIDE
WE ENCOURAGE YOU TO CONTACT INDIVIDUAL BUSINESSES TO CONFIRM HOURS, PRODUCT AVAILABILITY & OTHER DETAILS.
Genesis Gardens 276 Chambers Farm Ln. Canton 28716 (828) 356-4783 genesisgardens.net On the grounds of Danny Barrett’s Ten Acre Garden. Come out and take a walk. Cut flowers, edible flowers and culinary herbs. Culinary and medicinal herb starts. You-pick sunflowers and zinnias. Weddings and event floral design, or come pick your own.
— pc Genesis Gardens
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 enjoys an ideal gardening climate. Flowers and elderberries available seasonally, by appointment.
— pc Robyn Cammer
16
JEHOVAH RAAH FARM 170 Joe Mooney Rd. Clyde 28721 (828) 779-0397 On this 42 acre farm in Fines Creek, NC one will find Alpacas (Suri and Hucaya), Angora Goats, Angora Rabbits, Shetland Sheep, Scottish Highland Cattle, llamas, honey bees, chickens and turkeys grazing in their little piece of heaven. U Pick or we pick a variety of flowers, by appointment.
— pc Mack Fox
The Ten Acre Garden 158 Chambers Farm Ln. Canton 28716 (828) 235-9667 The Ten Acre Garden is a century farm that rests comfortably next to the west fork of the Pigeon River. In addition to a seasonal farm market, we invite guests to join us to pick strawberries, raspberries and blueberries. We host Farm-to-Feast dinners with live music throughout the season, by reservation.
— pc Ten Acre Garden
WILDCAT RIDGE FARM 3553 Panther Creek Rd. Cyde 28721 (828) 627-6751 An expansive property overlooking the Pigeon River. Situated at the edge of the Cherokee National Forest, the farm is home Ricardo & Suzanne Fernandez and hundreds of peonies, figs and breathtaking views. U-pick or We-pick peonies during bloom season, May to mid-June.
— pc Wildcat Ridge Farm
17
T A S T E
of Haywood
8 SERVINGS OF FRUIT S & VEGE TABLE S That’s how much to eat daily for a mood boost. Researchers suggest the antioxidants in produce serve to enhance optimism.
Photo:
Natalia Fogarty
18
19
T A S T E
20
of Haywood
BEE T SLAW WITH GARLIC-DILL VINAIGRETTE Courtesy of
EMILY LANCASTER OF DUTCH BUFFALO FARM
Slaw:
Instructions:
1 pound fresh beets, peeled and grated
Toss together beets, carrots, and cabbage.
3 carrots, peeled and grated 1 pound cabbage, thinly sliced
Vinaigrette: 1 clove garlic, finely chopped 1 tsp. mustard 2 tsp. honey 1/2 tsp. salt Pinch of black pepper
In a separate bowl, combine garlic, mustard, honey, salt, pepper, dill, and vinegar. Slowly stir in oil, mixing thoroughly. Pour vinaigrette over beet slaw and mix. Chill before serving. Serves 4-6. Store any leftovers in the fridge, up to 1 week.
2 heads fresh dill, chopped 1/4 c. apple cider vinegar 1/4 c. olive or vegetable oiL
Photos, clockwise:
Gabriel Gurrola Monika Grabkow
21
T A S T E
of Haywood
GRILLED RADDICHIO Courtesy of
STACEY THOMPSON OF OUR FIDDLEHEAD FARM
Method:
Serving Suggestions:
Wash and drain raddichio.
Grilled raddichio is a delicious side dish. It’s unique bitter flavor is softened by the grill.
Keep leaves intact to the base. Cut in half or quarters, drizzle with olive oil, salt & pepper. Grill 3-5 minutes, turning ocassionally. Cook the outside leaves more than the inside leaves.
Grilled leaves may be pulled apart and used as a serving boat for soft cheeses, chicken salad or grilled spicy sausage. Leftovers may be sliced and tossed in a salad to add smoky crunch.
Photo:
Gabriel Gurrola
22
23
T A S T E
of Haywood
Photo:
Artur Rutkowski
24
SALSA VERDE TO PAIR WITH GRILLED MEATS Courtesy of
ALEX MASCIARELLI, BUY HAYWOOD VOLUNTEER
Ingredients:
Serving Suggestions:
1/2 cup Extra Virgin Olive Oil
Grilled meat, as we all know, is a summer classic. Warm days and late sunsets are an irrestible draw to cook outside over open flames. Our ancestors have been doing it since the beginning of time. How could you ever improve on that?
1/4 cup flat leaf parsley, thinly sliced 2 Tablespoons capers or green olives, rinsed & chopped 1/4 teaspoon crushed red pepper flakes 2 Tablespoon fresh mint, thinly sliced 2 anchovies, or 1 teaspoon anchovy paste 1 garlic clove, minced Grated zest & juice of 1 lemon 1 jalapeno, seeded & minced (optional) 3 Tablespoons, chopped 1 shallot, minced)
chives
(or
Salt & Pepper to taste Instructions: Mix all ingredients in a bowl, set aside. After the meat of your choice has finished grilling, place it in a dish to rest. When you’re ready to serve, spoon desired amount over each portion. Watch the faces of your guests light up when the clean simple flavors make the meat sing.
We suggest elevating your grilling game this summer with Salsa Verde— the best, easiest sauce to pair with grilled meats. Dial up the fatty, smoky, charred flavor to gourmet status by giving grilled steak, pork or poultry a saucy counterpart. You need lots of acid, lots of salt, and lots of fresh flavor. You need Salsa Verde. This is a “use what you have on hand” standby recipe. Everything can be mixed in a bowl so no need to dirty a food processor. Experiment with different ingredients. If the flavors end up leaning more Latin than Italian, call it Chimichurri. If you run out of olive oil and it’s a bit thick and pasty, it can be more of a pesto. It’s summertime: There’s no need to be formal about your grill sauce. The key is finding the perfect balance for your table and the palate of those around it.
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T A S T E
of Haywood
“good food is all about joy, family, tradition and using the freshest ingredients possible. when i’m cooking at home, i like flavors to be clean and uncomplicated. my grandmother used to say, ‘solo gli ingredient piu freschi, proprio dalla terra’ which means, only the freshest ingredients right from the earth.” —LOUIS PERRONE, FRANKIE’S ITALIAN TRATTORIA
26
FRANKIE’S ITALIAN TRATTORIA 1037 Soco Rd, Maggie Valley, 28751 frankiestrattoria.com (828) 926-6216 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:
Tuân Nguyễn Minh
27
T A S T E
of Haywood
JUNE IS NATIONAL DAIRY MONTH! AT BUY HAYWOOD WE’RE CELEBRATING ALL THE LOCAL FARMERS THAT BRING DELICIOUS DAIRY TO OUR TABLE. YOU CAN FIND MILK FROM HAYWOOD COUNTY FARMS IN PRODUCTS LIKE LAURA LYNN, SOLD AT AREA INGLES MARKETS. ENJOY A CREAMY, RICH HOMEMADE ICE CREAM FLOAT TOPPED WITH LOCAL BERRIES AND RAISE A GLASS TO TOAST THESE HARD WORKING FAMILIES.
Photo:
Dennis Klein 28
Photo:
Andy Kelly
29