Sweet Potato and Apple Hash

2 small Sweet Potatoes
1 tablespoon butter
1 Apple, peeled, cored and diced
1 cup diced ham (I used 3 slices pre-packaged luncheon meat)
1/2 teaspoon salt

Pre-heat pan to medium-high. Cut the ends off sweet potatoes and prick with a fork on all sides. Place on plate and microwave for 5 minutes, turning once. When cool enough to handle, slice lengthwise, remove skins and dice.

Add all ingredients to pan and saute  covered, for about 15 minutes.   Stir often.

2-4 servings

Breakfast Frittata

6 eggs, lightly scrambled
2 handfuls fresh spinach
1/2 Vidalia onion, diced
2 cloves garlic, minced
1/2 cup Feta cheese
1/2 cup Fat Free Ricotta Cheese
1/2 teaspoon oregano
fresh ground pepper

Pre-heat oven to 350ºF. Spray oven-safe pan with non-stick cooking spray.

In another pan saute onions until soft, turn off heat, add garlic and cover. Mix together the rest of ingredients, add to onion and garlic and stir. Scatter spinach in oven-safe pan, add cheese mixture and cover with eggs.

Bake 20 minutes or until eggs are lightly set in the middle.   Delicious served with Sweet Potato and Apple Hash.

Chicken Stew or, ‘Chicken Thighs Osso Buco’

Today, we are enjoying a respite from the summer heat with cooler temps and much needed rain on the mountain, a perfect day for comfort food.   I found this recipe on the net and, while it is credited to Paula Deen there was no direct link to her, nor can I find it on her site or that of FoodTV.  Now, there are no holes, no bones, no veal shank and no white wine so I am not entirely sure why it is called ‘Osso Buco’.

I needed to use up some chicken thighs and this recipe answered my cravings for something rich and homey without being high in fat or calories. I used  fire-roasted tomatoes and chose a Chilean Carmenère wine which is full-bodied, light on tannins with notes of chocolate and complex berries.  I served the stew,  (I simply refuse to call it Osso Buco), over jasmine rice with fresh arugula from the garden.

Here is the recipe, copied from ehow.com:

Get 8 pieces of chicken thigh. Wash each of them very thoroughly and pat each piece to dry. Set the chicken pieces aside until these are thoroughly dry.

Remove the chicken thighs from the pan after cooking them. Check if the sides of the meat are brown and the juices of the chicken run clear.

Finely chop the following ingredients: 1 medium carrot, 1 medium onion, 1 celery and 2 garlic cloves. Place all these together in a bowl.

In the same pan, cook the chopped vegetables until they are tender. Add more olive oil if necessary.

Deglaze the pan with ¾ cups of red wine. Heat this and reduce the wine by half the amount.

In the same pan with the wine, add 1-16 oz. can of tomato sauce, 1-16 oz. can of diced tomatoes, 1 teaspoon oregano and 1 teaspoon of rosemary..

Cook all these over medium heat until the mixture is simmering. Let the mixture simmer for 3 minutes.

While simmering, add the previously cooked chicken inside the pan and cook it again.

Let the chicken and tomatoes simmer for 40 to 60 minutes until the sauce thickens.

In a separate bowl mix well together the following: 3 tablespoons of chopped parsley, 1 tablespoon of lemon zest and 1 chopped garlic clove.

Once the chicken has finished cooking, remove the chicken from heat. Add the garlic mixture to the chicken before serving. Serve this with rice for lunch or dinner.

6/19 Black Mountain Tailgate Market Thanks Senator Hagan

Harry Hamil of Black Mountain Farmer’s Market presents Freddie Harrell with letters of thanks to Sen. Kay Hagan for her co-sponsoring Sen. Jon Tester’s amendments to the FDA Food Safety Modernization Act (S 510).

Joan Englehart, Lori Osada, Casey McKissick with his son, Cash, and Freddie Harrill

Lori Osada is Vice President of the BMTM.  She and her husband own Mi-Lo Acres farm in Yancy County. Joan Englehart is Manager of Black Mountain Tailgate Market.  Casey and Meredith McKissick own Crooked Creek Farms and are a member of Foothills Family Farms.

Harry Hamil and Joan Englehart talk with Freddie Harrill and his wife, Debi

Allan Greene of Greene Acre Farm talks with Freddie Harrill.

Tom and Sue Gallo of GalloLea Organics of Asheville were baking fresh, whole wheat pizzas using ingredients from fellow vendors.

Trust me, you really want to try their pizza!

I met Kimberly Giernacky of Best Ever Bread.  She buys organic grains in bulk and encourages participation in placing grain orders to keep costs low.  She mills her grains just before baking to ensure ‘fresh, nutrient rich bread’.  You can reach her at 828-460-5857 or HW@mynsp.com

More baked goods from vegan baker Roots and Branches.  I am snacking on their vegan, wheat-free “all nutty” granola as I type this and it is wonderful!

Beans and Berries, with two locations in Asheville was serving up breakfast. Here, they are busy frying green tomatoes for breakfast bagels.

Mary Lounsbury’s booth included artwork and handmade soaps. I bought a copy of her latest book, ‘Greenward Turn’, about the Gnarlicorn Faerie Clan.

Mary is also the proprietor of Leaf and Lizard Publishing Company.

Link to Senator Kay Hagan’s website

Link to follow-up article in the Citizen Times by Clarke Morrison.

Thank You Senator Hagan ~ Celebration! Black Mountain Tailgate Market Saturday, June 19th

After a one year hiatus from my blog it gives me great pleasure to kick start it with the following email from Harry Hamil of the Black Mountain Farmer’s Market, heralding the event at the Black Mountain Tailgate Market this Saturday!

Fellow Supporters of Local Healthy Food,

This Saturday, June 19th, at 10 AM, Freddie Harrill, Sen. Hagan’s WNC Regional Liaison, will visit the Black Mountain Tailgate Market (BMTM). Mr. Harrill is coming by so that the BMTM, its customers and other groups (including Bountiful Cities) can present letters thanking Sen. Hagan for co-sponsoring Sen. Jon Tester’s amendments to the FDA Food Safety Modernization Act (S 510).

The Tester-Hagan amendments include specific protections for small value-added processors from unneeded, additional, industrial-size-fits-all regulation that is part of S 510. Products protected range from as simple as a farmer’s salad mix to jams & jellies to sophisticated canned sauces and condiments. As several of the vendors at BMTM make these products, Mr. Harrill’s visit will allow them to give him samples of their products and describe the current regulations they already meet to assure the safety of their products. A good example of this is BMTM’s GalloLea Organics (http://gallolea.com/). Tom & Sue Gallo produce their 30 minute Pizza Kit at Blue Ridge Food Ventures–an FDA inspected food facility. In addition, Tom is a graduate of FDA mandated “pickling school.”

If you’ve been meaning to visit the Black Mountain Tailgate Market but just haven’t made it that far out in the eastern end of Buncombe County, this will be a great opportunity. The market is every Saturday from 9 AM – Noon in the rear side yard of the First Baptist Church at 130 Montreat Rd. Take exit 64 on I 40 into Black Mountain. Go about .2 miles beyond the main intersection. Turn right on First St. and right again into the parking lot on the corner of First St. and Montreat Rd. If you get lost, call the BMTM’s Manager, Joan Englehardt, on her cellphone at 828/242-2578.

This will be your opportunity to personally thank Mr. Harrill for Sen. Hagan’s support of local, healthy food.

For more information, please contact me.

I hope to see you Saturday morning!

Harry

Harry Hamil
Black Mountain Farmers Market
828/669-4003 – greenhouse & home (where I usually am)
828/664-0060 – the market (10 – 6, Monday – Saturday)

A Visit to Black Mountain Tailgate Market

The town of Black Mountain has been close to my heart since I attended summer camp there back in the late 60′s.  This gentle town boasts a rare and completely captivating atmosphere of eclectic Appalachian culture.  Life there is comfortable, comforting, a little funky, mysterious and deeply inspirational. 

Black Mountain Tailgate Market has that familiar neighborhood feel that sets it apart from the other tailgate markets in the area. Located at 130 Montreat Road beneath a canopy of shady trees it is the perfect place to connect with local, organic and sustainable farmers, food craftspeople and artisans.  You’ll find everything from cooking classes to kids activities to music and fine conversation. 

I had a lovely conversation with Missy Huger who owns Jake’s Farm. She is acutely aware of pending legislation that endangers organic food, small farms and farmers.

Kids table

Milo Acres serves up tasty bites

Pretty aprons

Healthy plants from Harry Hamil of Black Mountain Farmers Market store. Harry and Elaine’s market is located at 151 S. Ridgeway Avenue in Black Mountain and offers products from local sustainable and organic sources. They carry a wide array of products including quail and turkey eggs, pheasant and salmon from The Salmon Guy.

Andrea Warren offers her line of Solo Eco-Friendly herbal products  


Morgan’s Mountain Products are “Mom tested and approved”

Highlander Farm

Foothills Family Farms representing a collection of small, family farms in the Foothills of NC

Their chickens were so plump I had to include a pic

Note the picture of little miss Kayla in the candle making process

Jennifer and husband Andy of Looking Glass Creamery

Hoopy hour

Bob, entering from stage left

Kohlrabi from Jake’s Farm. Makes a wonderful snack when chilled and sliced raw.

Jammy goodness

Strawberry Haiku

the wait is over
realization in red
temptation sated

Just-now picked berries from my raised bed garden.

The Great Cheese Contest ~ Looking Glass Creamery

A few months ago I discovered and posted about Looking Glass Creamery Cheeses and I have become a devoted fan. I have tried all the flavors and my current favorite is Chipotle which pairs nicely with a good quality local beer like Endless Summer Pale Ale from Pisgah Brewing.

I was delighted to finally meet Jennifer of Looking Glass Creamery at Black Mountain Farmers Market last week when she arrived with her delivery of cheeses. I met her husband, Andy at Black Mountain Tailgate Market on Saturday. Now, to shop local is one thing. To meet the folks who hand craft your food, well, it doesn’t get much better for me.

Back to the Great Cheese Contest! Looking Glass Creamery is asking us to help name their newest cheese! Check out their new blog, Asheville Cheese for all the details. Basically, submit your brilliant entry via contest rules and the winner receives one pound of Looking Glass Creamery cheese per month for July, August and September, a total of three pounds!

They are asking that naming submissions “be regional in character and/or related to an element (music, art, the outdoors, local culture, architecture, etc.) of Western North Carolina that make it such an amazing place to live.”

How cool is that?

Jennifer describes the new cheese as, “a charming little bloomy-rind crottin made from fresh goats milk. The round is aged for about 3 or 4 weeks. The result is a semi-soft body and slightly wrinkly rind. The flavor is mild with a distinct yet pleasant tangy finish.”

For inspiration you can check out the new cheese at Trout Lily Market in Fairview or on Saturday mornings at the Black Mountain Tailgate Market.

Weekend in WNC ~ BMW Motorcycle Rally

Friends old and new gathered at a picturesque retreat nestled deep in the Pisgah forest this past weekend to celebrate good times and motorcycles. Our friend John organized the annual rally and helped keep us well fed. Everyone pitched in with wonderful side dishes and plenty of adult beverages. John kept the coffee flowing courtesy of Hav-A-Cup in Asheville. The Organic, Free Trade Velvet Hammer Blend definitely lived up to the description: “Intense in every category. Sharp acidity and smooth, smoky flavor. The “Coffee Lovers” coffee.”

We split off in groups on Saturday morning and rode the beautiful back roads of Haywood and Transylvania counties. Others brought ATV’s and dirt bikes and ventured down to SC to off road trail parks. We headed home Sunday morning via the Blue Ridge Parkway through clouds and a light drizzle.

Thanks to everyone that had a hand in making this rally so enjoyable!

A Visit to Loretta’s

Had lunch today at Loretta’s and my chicken salad sandwich was so good I practically inhaled it. Bob had the Wednesday special, BLT, and our sandwiches were no less than 2 1/2″ thick. The bread is pure comfort food, and the tomatoes were perfectly ripe and juicy. Mine had spouts and super delicious creamy chicken salad with red onions. Yum!