The The
Treehouse Treehouse
F O O D
+
M U S I C
+
+Co +Co
H O S P I T A L I T Y
ODE TO ORANGE
ISSUE 07 • OCTOBER 2021
TREEHOUSE FALL RECIPES, DRINKS + NEW PRODUCTS
TABLE OF CONTENT ISSUE 07 • OCTOBER 2021
TREEHOUSE FALL RECIPES, DRINKS + NEW PRODUCTS
ODE TO ORANGE
E D I T O R I A L 07
FEATURED GOOD WORK
DIG IN! 20EMPTY BOWLS
PIGEON'S 12 P O S T NEW ALWAYS HAVE ON 14S N HA AC NK DS The
Treehouse
+Co
WELCOME THE
APPALACHIA CANDY ROASTER
SQUASH 18
FALL
25
thetreehouseandco.com
PRODUCTS
BEST OF FALL The
Treehouse
+Co
RECIPES 33 +DRINKS
78 ODE TO
ORANGE October
Playlist
Happy
Fall
Y'all!
T+Co Issue 07 October 2021 Cover Image Paulette Wooten Editorial Paulette Wooten Editor Kim Hill Executive Editor Karen Hill Deputy Editor Contributors Karen Hill, Kim Hill, Michele Hill, Penny Hunter, Paulette Wooten Marketing + Advertising thetreehouseandco@gmail.com Subscriptions Visit www.thetreehouseandco.com Write to: 100 Club Dr, Suite 210, Burnsville, NC 28714
www.thetreehouseandco.com thetreehouseandco@gmail.com
T+CO
Published monthly by the treehouse + Co All Rights Reserved. A FOOD + MUSIC + HOSPITALITY ONLINE MAGAZINE
T+CO OCTOBER ISSUE
ODE TO ORANGE
EDITORIAL PAULETTE WOOTEN, EDITOR-IN-CHIEF
It was impossible not to chuckle as I worked on and tested the new walnut rub over the last few months. I wished I could call my mother and tell her I'd developed a rub that might make a rubber tire tasty. Despite the artificial yams, Mama continues to be the most significant influence on my life and career. I hope this issue will guide you into your own comforting fall culinary experience. As always, it is my joy to bring goodness to your table.
PS: If you happen to know the name of the frozen yam brand from the 1980s, please let me know.
OCTOBER 2021 | ISSUE 07
The Wootens' Sunday dinners frequently contained frozen yams that were probably microwaved. The soft, rubbery texture is still firmly imprinted in my taste buds. I'm pretty sure it was fake, not real. They were supposed to be "candied yams," but there was no candy involved. Maybe a dab of melted butter. They weren't my favorites, but to my mother's credit, the presentation was excellent. Those perfectly spherical, bright orange pre-cut yams made a big impression and stood out on the platter. It was those yams from my childhood that provided the inspiration for our Ode to Orange issue and our new Candied Walnut rub, made with fresh walnuts and classic autumn spices of pumpkin spice, ginger, clove, cinnamon, and nutmeg. Our Treehouse Fall classics are featured in the "Best of Fall" recipe section (page 33). These dishes and beverages have become standard at all of our events and at our private table since our inception in 2013. Every year, I find delight in giving triedand-true recipes a new spin. Try these simple, easy recipes and incorporate them into your October and holiday menus.
THE TREES ARE ABOUT TO SHOW US HOW LOVELY IT IS TO LET DEAD THINGS GO.
PIGEON'S POST
Autumn, as the leaves tell us, is a season of release. My daughter's family sold our 35-year-old rambling log home last October. Years ago, my husband and I downsized, and our daughter and her husband moved in with their three children. Thankfully, they felt the same way about the log cabin. We all agreed that it was a gift worth sharing with others. For 35 years, this core concept survived. We were constantly astounded at how the house seemed to have a life of its own. Once when a support beam fell, I heard it literally gasp! As I said goodbye, I realized that each room and item of furniture was associated with a lifetime of memories. It has provided a safe refuge for people from many walks of life over the years. There was something for everyone, from 80 singles who convened for Bible study to steak dinners for 60 high school football players. We celebrated weddings, showers, parties, family holidays, tender Christmas Eves, births, and baptisms. We had some fabulous times! On Friday nights, I hosted "Pigeon Camp" with my grandchildren, ranging from dancing and skating in the living room to outdoor adventures complete with rope swings, mudslides, and halfpipes! … and the frightening stuff: snakes (too many to count), possums in the garage, raccoons in the workshop, a crazy deer that took our sweet dog to heaven, and our Yorkshire Terrier who ran after a grey wolf (in her Christmas sweater) and never returned (and we never found the sweater! ), yellow jackets in the yard... The list is endless. When we packed our belongings and departed, we realized the log home served just as a container for the memories and experiences we value and carry with us to this day. Now another will bring new life to that beautiful sweet home and a new journey. After all, letting go isn't so bad.
ALWAYS HAVE ON HAND SNACKS The
Treehouse
+Co
PIMENTO CHEESE
GIDDY UP NUTS
PICKLED OKRA
WELCOME THE
APPALACHIA CANDY ROASTER
SQUASH RECIPE COMING SOON
FEATURED GOOD WORK by Kim Hill
DIG IN!
Three years ago, while exploring Burnsville, NC, as we were rehabbing a 58-acre retreat property, Paulette and I came across what we thought was a small Farmer's Market in the Baptist Church parking lot downtown. We were greeted warmly by smiling young women who explained that it was a weekly "Harvest Table" offering to the community for those in need of food. Dig In! grows food in their community gardens and provides a reliable and high-quality local response to hunger, while building resources for our community to be food secure for years to come. We watched as they served beautiful garden fresh food, brown rice bags, a hot breakfast sandwich, and a lovely small bouquet of flowers. We witnessed the staff's respectful exchanges with those who came to receive the abundant harvest. They share cooking tips, exchange recipes and ways to care for each other. These pop ups are modeled from the tradition of neighbors sharing food they've grown without exchanging money. It has had an impact on us that we will never forget. Our paths have continued to cross with these incredible people over the years, and we enjoy supporting their work in any way we can. Dig In will not host an in-person seated meal annual fundraiser, as has been the tradition in previous years, due to the rapid spread of the Delta variant in our county. This year, they're providing Empty Bowls kits for athome meals, as well as a free outdoor event in downtown Burnsville. We'd like to share some pictures and their information in hopes that you'll join us in supporting their efforts on October 8th.
DONATE
FEATURED GOOD WORK
EMPTY BOWLS
Empty bowls founders and Yancey county residents, John and Lisa wrote that from the project’s inception, “Empty Bowls” has been an inspiration to action. Potters use the tools of their craft to move ideas of a more just and abundant world into form by contributing to Empty Bowls events around the globe. We are grateful for an honored by the talented efforts of regional artists who provide #communitycare by making our fundraiser possible each year. These potters, crafters, glass blowers and woodturners offer up their craft and art to care for their neighbors and support Dig In! making fresh vegetables available to all in Yancey County. Each Empty Bowl is a beautiful, functional, lasting reminder of how we can all deepen connection to community and our food system by growing and sharing food with one another. If you are interested in purchasing a DIY Empty Bowls kit, which includes a handmade bowl by one of these caring folks, visit diginplantseed.com.
NEW
FALL THE TREEHOUSE+ CO ONLINE
PRODUCTS
Pumpkin
Chai
Tea
Exciting new Treehouse Pumpkin Chai blend tea. A perfect way to start or end your day. This small-batch handcrafted tea is a unique blend of clove, cinnamon, cardamom, and ginger. It creates the perfect aroma of zesty spices filling the air with warmth and coziness in each cup. This classic chai blend makes a wonderful latte and gift for the tea lover in your life. ORDER NOW UNTIL OCTOBER 31st AND RECEIVE 15% USE CODE: AUTUMN15
Warming
Infusion
of
Autumn
Spices
The nut-based classic harvest blend combines freshly chopped walnuts with pumpkin, ginger, cloves, cinnamon, nutmeg and brown sugar. It's a must-have for warm and inviting dishes. The rub's toasted, nutty taste complements autumnal fare wonderfully. When it comes to sweet potatoes and squash varieties, pears, apples and baked goods, this spice enhances all of them. ORDER NOW UNTIL OCTOBER 31st AND RECEIVE 15% USE CODE: AUTUMN15
MY FAVORITE COLOR IS OCTOBER.
BEST OF FALL The
Treehouse
+Co
RECIPES
+DRINKS
by Paulette Wooten Making a meal from start to finish is one of my favorite activities. I’m not one to complain about kitchen hours. In fact, I can get so happily lost in the process the time seems to fly by.. I recognize, however, that this isn't always the case for everyone. The kitchen is my happy place. Energy, creative goodness, and love all abound in the kitchen Some people go to the spa for rejuvenation. Me? Just give me my kitchen! And that goes for all the pieces that make kitchen my fave playground: planning, shopping, setting out my tools. It’s all part of the fun. When life becomes a meat grinder for my soul and mind, I head to the nearest farmer's market where I can choose from an array of fresh, beautiful, colorful produce that has been cared for from seed to shelf. Return home. Turn on my Apple Acoustic Playlist. Sharpen my knives. Bring out my favorite cutting boards. And begin my gastronomic journey of “art in the kitchen.” I'm a self-taught chef who works as an artist, designer, and musician. So visualizing and presenting food for myself and others scratches my creative itch an outlet. Pure bliss.
I have no formal training and feel no remorse about it. Being the best isn't what it's all about. I’ve learned that if you want to heal yourself, you need a space where you can unwind and enjoy your hands-on work, which for me is chopping, slicing, sautéeing, and simmering. Whether you’re preparing food for yourself or sharing with others – meal prep has been and will continue to be a part of life — a part of humanity and community that hopefully results in unity. Lingering around a well-fortified table with special folks is a tradition as old as time. I suggest it’s a healthy step for body and soul. It stands to reason that in the future, we should devote more time to cooking. Planning, cooking or putting together a meal can be intimidating for folks who aren’t kitchen dwellers like me. I get that! So, whether you’re a kitchen dweller or a reluctant cook, I've compiled a collection of our “Best of Fall Recipes” that are quick and easy fall recipes and beverages. This month, I want to challenge you to be more adventuresome in your kitchen. Don't go so fast. Slow down. Create edible works of art. Make the most of autumn's comfort and coziness by allowing the kitchen duties to provide you with peace and tranquillity.
C H E F
P A U L L Y
I HOPE YOU ENJOY THE FOLLOWING RECIPES AS MUCH AS I DID CREATING THEM.
SPICED APPLE CIDER Hot
or
Cold
S P I K E D W I T H B O U R B O N
Nothing says "autumn" quite like a hot cup of apple cider. I'm looking forward to the first chilly night when I can fill my cup with a bit of bourbon and curl up by the fire. Plus, the aroma that infuses the air while it's simmering is divine. There's nothing complicated about this autumn cocktail or mocktail, which is perfect for entertaining.
INGREDIENTS
PREP TIME: 5 MIN COOK TIME: 10 MIN TOTAL TIME: 15 MIN
4 cups R.W. Knudsen Apple Cider + Spice or fresh apple cider 4 ounces bourbon (optional) 1 ounce lemon juice Ginger ale or ginger beer 6 Cinnamon sticks 6 Rosemary springs 1 large orange, cut into wedges or wheels
INSTRUCTIONS 1-2 apples, cut into wedges or wheels
FOR HOT APPLE CIDER: Pour the cider into a heavy-bottom saucepan (or slow cooker) and set it on medium-high heat. Add lemon juice, two cinnamon sticks, two orange slices, and two apple slices. Heat the cider to your desired temperature. Choose four small to medium-sized mugs. I like copper or tin. It has a festive autumn feel about it. Pour 1/2 to 1 cup of cider into a mug. Add 1 ounce of bourbon. Top it off with ginger ale or ginger beer. For garnish, place a rosemary sprig at the end of a cinnamon stick. Place the orange and apple next to it. FOR A COLD CIDER: Follow the steps above but don't heat it.
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MUGS+MULE Fall
t w i s t
o n
t h e
c l a s s i c
Cocktail
m o s c o w
m u l e
For the ideal cozy cocktail hour, gather around the fireplace with your copper mug and enjoy our ultimate fall drink, Mugs + Mule. It's our twist on the classic Moscow Mule made with bourbon if you want it sweet, whiskey if you don't, a smidgeon of apple cider, and finished with ginger beer, not ginger ale, which is far too sugary. It's super easy. Add the ingredients to your copper mug and stir. You can leave out the bourbon and still have a yummy drink.
MUGS+MULE
INGREDIENTS PREP TIME: 5 MIN TOTAL TIME: 5 MIN
2 oz bourbon (whiskey if you don’t want it to be as sweet— we recommend Marker's Mark for the perfect balance) 3 oz ginger beer (we recommend Fever Tree light) 3/4 oz apple cider 1/4 oz lime juice 1 apple slice (optional) 1 cinnamon stick (optional)
INSTRUCTIONS Fill copper mugs with cubed ice. Place bourbon, ginger beer, apple cider and lime juice in your mug. Stir thoroughly to combine. For garnish, add cinnamon stick and apple slice to mug.
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BUTTERNUT SQUASH Flatbread
W I T H
S A G E
+
G O A T
C H E E S E
Our Savory Butternut Squash Flatbread with Sage and Goat Cheese is a must-try autumnal treat for everyone. The candied walnut spice, sage, and goat cheese combine to create an irresistible savory-sweet balance. You can simplify the process by using storebought flatbread and pre-cut butternut squash. The crunchy flatbread pizza reminds me of a late-fall stroll amid freshly fallen leaves.
INGREDIENTS
PREP TIME: 10 MIN COOK TIME: 50 MIN TOTAL TIME: 1 HOUR 1 package Wewalka Flatbread (Pre-cut, ready to use dough with it's own parchment paper included) 2 1/2 cups butternut squash, cubed (Save time by buying pre-cut butternut squash in the produce section or frozen is an option but not recommended) 3 tablespoons olive oil 2 garlic cloves, minced 2 tablespoon The Treehouse + Co Candied Walnut Rub 1/4 cup goat cheese 2 tablespoons pumpkin seeds Salt and pepper Honey
INSTRUCTIONS PREPARE BUTTERNUT SQUASH MIXTURE How to Peel and Cut Butternut Squash video here. Preheat 400º F. Line a large baking sheet with parchment paper. On a baking sheet, arrange the squash cubes, seeds, sage, and garlic. Drizzle oil over the whole dish. Season the ingredients with walnut rub and pinches of salt and pepper. Roast for 30 - 35 minutes until golden brown.
ASSEMBLE AND COOK FLATBREAD Preheat to 425º F. Unroll the pizza dough right on its parchment paper onto a rimmed sheet pan. Spread the butternut squash mixture over the flatbread, leaving a ½-inch border. Top with crumbled goat cheese and any leftover walnut rub. Bake until the edges of the crust are golden brown for about 22 to 24 minutes. Remove from the oven. Finish with a drizzle of honey.
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Candied
Sweet
NOT MAMAS
Potato
Rounds
YOUR YAMS
Frozen yams were a staple of my childhood Sunday meals. They were fake, made of a rubbery substance, I think. They were supposed to be "candied yams," but no candy was involved. They weren't my faves, but to my mother's credit, she did a fantastic job with the presentation. Those perfectly round, bright orange pre-cut yams made a big impression and stood out on the serving tray. I grew up thinking yams and sweet potatoes were the same thing, but they are different. Most individuals in the U.S. use the terms interchangeably. In this recipe, I've swapped out the frozen and artificial yams for genuine sweet potatoes and our Candied Walnut Rub, making it easy to make and delicious to eat.
PREP TIME: 10 MIN COOK TIME: 40 MIN TOTAL TIME: 50 MIN
INGREDIENTS
2 medium sweet potatoes
3 tablespoons olive or avocado oil 3 tablespoons The Treehouse + Co Candied Walnut Rub
INSTRUCTIONS
Preheat 400º F.
Peel the sweet potatoes (optional; leave the skins on; they are safe to eat and contain a lot of nutrients) Cut into ⅓ inch round slices and place in a medium size bowl. Coat the rounds thoroughly with oil. Add 2 tablespoons of rub and mix together. Place on a sheet pan (optional - I prefer to use parchment paper for quick clean-up.) Finish by sprinkling the remaining rub over the rounds. Bake for 35-45 minutes, or until golden browned.
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@ T H E T R E E H O U S E A N D C O
I N S T A G R A M
A N D
H A S H T A G
I T
# C A N D I E D W A L N U T R U B
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FOOD IS A STORY TELLER FOOD IS A HISTORY TEACHER FOOD IS A WORK OF ART FOOD IS AN ADVOCATE FOOD IS MORE THAN NOURISHMENT FOR THE BODY FOOD ALSO FEEDS THE SOUL AND SPIRIT
While working on Ode to Orange, the October issue of The Treehouse + Co online magazine, a question kept popping in my thoughts over and over: is there a difference between yams and sweet potatoes? I began researching, and yes, they are different, but most individuals in the United States use the terms interchangeably. I grew up thinking they were the same. Since launching T+Co magazine six months ago, I've felt compelled to understand the history of food, its origins, and the importance of honoring cultural dishes and the people who have preserved them through the years. As we were closing up this issue, it dawned on me that the orange tuber beckoned me to learn more about its history, meaning, and purpose. What I've discovered is striking and eyeopening. Who knew sweet potatoes could be so powerful? I plan to devote more time to learn about this remarkable root vegetable and what it can teach me, but in the meantime, here are a few articles that have piqued my interest regarding the sweet potato and its history.
"THE DIFFERENCE BETWEEN YAMS AND SWEET POTATOES IS STRUCTURAL RACISM" - FOOD AND WINE
"ALL BY ITSELF, THE HUMBLE SWEET POTATO COLONIZED THE W O R L D " - NY TIMES “SWEET POTATO: THE BACKBONE OF LIFE.” - OMAR NIODE FOUNDATION
Eby, Margaret. “The Difference Between Yams And Sweet Potatoes Is Structural Racism | Food & Wine.” Food & Wine, Www.foodandwine.com, 6 February. 2020, https://www.foodandwine.com/vegetables/the-difference-between-yams-and-sweetpotatoes-is-structural-racism. “All By Itself, the Humble Sweet Potato Colonized the World (Published 2018).” All By Itself, the Humble Sweet Potato Colonized the World (Published 2018), Www.nytimes.com, 12 April. 2018, https://www.nytimes.com/2018/04/12/science/sweet-potato-pacificdna.html. “Sweet Potato: the Backbone Of Life.” Omar Niode Foundation, Www.omarniode.org, https://www.omarniode.org/blogreads-115.php.
ACORN SQUASH Roasted
USING CANDIED WALNUT RUB
Acorn squash is sometimes overlooked throughout the fall season even though it's a viable option for a meal. It looks lovely placed in a cornucopia arrangement, but it is rarely prepared in a home kitchen. Three ingredients are all you need for this simple T+Co recipe using our Candied Walnut Rub.
ACORN SQUASH INGREDIENTS PREP TIME: 5 MINCOOK TIME: 1 H & 15 M TOTAL TIME: 1 H & 20 M
Acorn Squash
2 tablespoons Olive or avocado oil 1-2 tablespoons The Treehouse + Co Candied Walnut Rub
INSTRUCTIONS Preheat oven to 400º F.
Cut the squash in half from the stem to the base. Scoop out the seeds with a spoon. Fill each cavity with 1 tablespoon oil and walnut rub. Roast for 45-60 minutes or until browned and tender. Good news: you can't overcook squash. It gets better and more caramelized enhancing the flavor. Score the squash in a cross-hatch pattern using a sharp knife. Serve scored or combine the walnut mixture with the fleshy portion of the squash.
PRINT RECIPE D I D
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M A K E
T H I S
@ T H E T R E E H O U S E A N D C O
H A S H T A G
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R E C I P E ?
O N
I N S T A G R A M
# C A N D I E D W A L N U T R U B
A N D
I’M SO GLAD I LIVE IN A WORLD WHERE THERE ARE OCTOBERS. Anne of Green Gables
CARAMEL CORN T h e
b e s t , b u t t e r y c a r a m e l c o r n t h a t t a s t e s j u s t l i k e f a l l .
ingredients
instructions
2 C brown sugar
Melt butter, sugar, syrup and salt in a heavy pan. Cook 5 minutes. Remove from heat. Stir in soda. Careful not to splash – this is HOT syrup.
½ C corn syrup
Pour over popped corn and toss.
1 tsp salt
Spread out on two large baking sheets lined with Silpat. Place in an oven at 200 degrees. Stir the corn every 15 minutes for one hour.
2 C butter
1 tsp baking soda 7 quarts popped corn (best if popped in an air popper so it is ‘dry’)
RECIPE CONTRIBUTION: PENNY HUNTER
Let it cool. Place in airtight container. You can even freeze this tasty treat. Add ins: add to the corn before pouring over the syrup: macadamia nuts, coconut, dried fruit, peanuts.
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ODE TO ORANGE October
Playlist
ORANGE CRUSH R.E.M. EVOLUTION ORANGE EARTH, WIND & FIRE ORANGE COLORED SKY (LIVE) LADY GAGA ORANGE BLOSSOM SPECIAL JOHNNY CASH OCTOBER SKY YEBBA OCTOBER SKIES MUMFORD & SONS OCTOBER ALESSIA CARA OCTOBER SKY ALEXI MURDOCH SNOW IN OCTOBER CHELSEA CUTLER OCTOBER GEORGE OGILVIE ORANGE MOON ERYKAH BADU GOLDEN EMBERS MANDOLIN ORANGE ORANGE CLAY OCTOBER U2 OCTOBER BRIAN GREEN ORANGE LOMME, KAYBA & AFTER NOON LISTEN NOW