For the Chefs!

Hopefully you've gone to at least one of the tasty and unique restaurants up here in the High Country. As you could tell, there is a style of cuisine up here... and it's delicious! Want to stay in for a meal? Well don't just end up cooking one of the go-to dishes. Try one of these recipes locals have shared, or restaurants here have published! Better yet, stop by the farmers market and pick up some of the ingredients. Something new, you'll take it home to share with all your friends and family.. Guaranteed!

Rhubarb Muffins

1 ½ cups whole wheat bread flour

1 cup whole purpose flour

1 cup brown sugar

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ tsp. fresh ground nutmeg (use to taste)

1 egg

1 cup low-fat buttermilk

¼ cup vegetable oil

½ cup applesauce

2 tsp. vanilla

2 cups diced fresh rhubarb (frozen works also)

Combine dry ingredients and mix well by hand. In a separate bowl beat egg, buttermilk, oil, applesauce and vanilla. Fold wet ingredients into the dry ingredients. Fold in rhubarb. Fill paper lined muffin cups 2/3 full. Bake at 350° for 25 minutes or until a toothpick comes out clean.

http://mountaintimes.com/columns-serves-you-right/articles/Summer-gardening-workshops-farm-tours-and-more-id-022886

Lemon Thyme Dressing

2 lemons, zest and juice

12 springs of thyme with leaves stripped off, around 2 tablespoons

1 tablespoon brown mustard

4 tablespoons honey

1 teaspoon salt

¼ teaspoon pepper

1 ½ cups apple cider vinegar

3 ½ cups light flavored oil, such as canola

Balsamic Vinaigrette

1 cup balsamic vinegar

2 tablespoons honey

1 tablespoon brown mustard

Salt and pepper to taste

2 ½ cups oil of choice

Combine all ingredients except oil. 

Using an emersion blender, blend in a tall container, such as a pitcher. 

Gradually add oil while continuing to blend. 

This makes a huge quantity, but lasts in the refrigerator for several months.

Via Proper

http://mountaintimes.com/columns-serves-you-right/articles/Local-Chefs-for-Local-Food-id-022754

Boone Survival Sandwiches

½ cups Diced Yellow Onion

½ blocks Cream Cheese, Softened

4 ounces, fluid Yellow Mustard

4 ounces, fluid Mayonnaise

4 packages Brown And Serve Rolls

1 pound Deli Ham

2 packages Sliced Mozzarella Cheese

Combine first four ingredients and mix until smooth. Set aside. Remove rolls intact from the pan and cut in half lengthwise so that there is both a top and bottom section. Set aside the top section (I put it on the plastic wrapper.) Place the bottom section back into the pan and spread with cream cheese mixture. Layer slices of ham onto the bottom section (no more than three slices deep.) Layer the mozzarella cheese over the ham. You’ll have to do a little creative cutting to make sure the cheese covers the ham evenly. Spread more cream cheese mixture over the top section and carefully place it over the mozzarella layer. Repeat with other three pans. To serve, heat the sandwiches in a 250 degree oven until the cheese is melted and the tops are toasty. Run a sharp knife between the rolls to separate them.

Try not to eat a whole pan all by yourself!

http://tastykitchen.com/recipes/main-courses/boone-north-carolina-survival-sandwiches/

Strawberry Tabouli

1⁄2 c bulgar wheat

1 c spelt berries

1 t salt

2 c boiling water

1 c fresh chopped parsley

1⁄4 c fresh chopped mint

4 c strawberries

1⁄4 c fresh squeezed lemon juice

1 c toasted pecan pieces, chopped

Boil 1 cup of spelt berries in 2 cups of water, and add salt. Bring

down to a simmer and cover once boiling. After 20 minutes, add bulgar

wheat, cover and simmer about 15 minutes until done.

Toast pecans over the stove, chop, and set aside.

Chop strawberries, mint and parsley. Squeeze lemon. Toss together with

the the buglar wheat and spelt berries. Put in refrigerator and add

pecans when serving, either on top, or mix all together.

http://www.newriverorganicgrowers.org/content/strawberry_tabouli.html

Asparagus and Morel Bread Pudding

3 c milk

1 c spring onions, chopped

1 loaf of stale or toasted bread

1 lb asparagus

2 T butter

1 lb morels or other wild mushrooms

4 eggs

1⁄3 c parsley, chopped

3 T oregano

3 c swiss cheese

Add chopped onions to milk in saucepan and bring to a boil; remove from heat and set aside to steep. Pour milk over bread crumbs and allow bread to soak. Chop asparagus into ½ ‘’ pieces and simmer in boiling water until bright green. Melt butter in skillet, and cook mushrooms until tender, add salt and pepper, and set aside. Break eggs and beat until smooth, add herbs and plenty of salt and pepper, add bread crumbs with remaining milk, asparagus, and mushrooms with their juices, and 2/3 or the cheese. Mix thoroughly and pour into a greased 8 by 12 inch baking dish; sprinkle remaining cheese on top and bake at 350 degrees for about 45 minutes until puffy and golden.

http://www.newriverorganicgrowers.org/content/asparagus_and_morel_bread_pudding.html

Peas, Spinach, and Shallot Combo

2 shallots, medium sized, thinly sliced

1 baby garlic stalk, chopped

1 T olive oil

1 T butter

1 1⁄2 c peas

1⁄4 c water

1⁄2 lb spinach

3 t salt

1⁄4 t pepper

Cook shallots and garlic in oil and butter in a 12'' nonstick skillet over medium heat, stirring, until soft- about 6 minutes.

Stir in peas and water and cook, covered, stirring occasionally, until peas are tender--about 5 minutes.

Stir in spinach, salt and pepper, and cook, tossing, until spinach is just wilted.

http://www.newriverorganicgrowers.org/content/peas_spinach_and_shallot_combo.html

Pasta with Caramelized Onion Sauce

1⁄2 c olive oil

6 c spring onions, chopped

1⁄2 t salt

1 c dry white whine

1⁄4 lb arugula or spinach, stemmed and minced

1 c feta or chevre cheese

3⁄4 lb penne or fusili pasta

1 c chopped walnuts, toasted

parmasean to top

Heat olive oil in a large skillet or saute pan. Add onions, and saute over medium heat for 10-15 minutes. Add salt, lower heat, and cook for 10 minutes. Add wine, turn heat back up to medium, and simmer uncovered for 15 min. Start boiling water for pasta. Add chopped greens to onion sauce, stir and cook for about 5 minutes. Stir in crumbled cheese, and turn heat to low while pasta cooks. After cooked pasta is drained add it to the sauce, and stir in pan before serving. Sprinkle with walnuts and parmasean, and serve.

http://www.newriverorganicgrowers.org/content/pasta_with_caramelized_onion_sauce.html

Strawberry Rhubarb Crisp

2 lb rhubarb- cut into 1 inch chunks

3 1⁄2 c strawberries- sliced

1⁄3 c sugar

1 1⁄4 c rolled oats

1 c flour

1⁄4 c brown sugar

3⁄4 t cinnamon

ds allspice and nutmeg

1⁄2 t salt

1⁄2 c melted butter (1 stick)

Preheat oven to 375 degrees. Combine the rhubarb and strawberries in a 9'' square pan. Sprinkle with sugar. Mix together remaining ingredients in a medium sized bowl. Distribute over the top of the fruit and pat firmly into place. Bake uncovered for 35-40 minutes or until the top is crsip and lightly browned, and the fruit is bubbling around the edges. Serve hot, warm or room temperature. Don't forget to top with vanilla ice cream!

http://www.newriverorganicgrowers.org/content/strawberry_rhubarb_crisp.html

People You Know! Vol. 1

Believe it or not, the High Country has been home to many notable people over the years. Musicians, authors, actors and directors, humanitarians, and religious figures have been able to say they're from the area, and have taken pride in it.

So who are these famous people? Well, one of them is musician Michael Houser. Born January 6, 1962 in Boone, Houser grew up playing guitar and became very talented, but was always soft spoken about his abilities. In alliance with this, Houser constantly experienced anxiety with panic attacks, giving him the nickname Panic. Once he started college at University of Georgia, Houser came in contact with singer and guitarist John Bell. As the two met at an open mic night, they began to play and practice together, which led to the beginning of the band Widespread Panic.

As the band grew, Houser started to have problems with his pedal leg from his use of the Ernie Ball. He then had to start playing sitting down, but is still considered a master of the volume pedal. This is his trademark, and he had played with various legends such as Santana, Bob Weir, and Robby Krieger. Not only was his guitar playing incredible, but Houser also wrote many of the songs for Widespread Panic. Never taking full credit, he was known as the silent genius of the band.

In 2002, Houser was diagnosed with pancreatic cancer and past later that year, at the young age of 40. His musical legend lives on, but will always be loved in Boone.

http://www.youtube.com/watch?v=W3Pjr4Ab40c

88th Annual Singing On the Mountain

Don't forget! Tomorrow, Sunday, June 24th is the 88th Annual Singing On the Mountain!


The “Singing” is a day-long gathering held out-of-doors in a meadow at the base of Grandfather Mountain. Music begins at 8:30 a.m. and continues throughout the day, with a break at mid-day for the sermon. Many families bring lawn chairs and picnics and make a day of seeing old friends and enjoying performances by top Southern Gospel groups.

Admission to the “Singing on the Mountain” is free, and camping (without hookups) is available on the grounds on a first come basis. The “Singing” grounds are located on US Highway 221, two miles north of Linville and one mile from the Blue Ridge Parkway.

Being one of the best areas for outdoor activities, the High Country always has a lot of traffic around the river. A very popular spot about twenty minutes outside of Boone, Hebron Rock Colony gets all kinds of visitors. After driving up the curvy road of Shulls Mill, hikers park on both sides of the street, and start to roam down the trail towards the noise of the river. The hike becomes a bit more difficult, with a mixture of rock hopping and upwards trenching, but is definitely worth it in the end; as one Appalachian student commented, 'Once you reach the actual rock colony your eyes will be met with layer upon layer of gargantuan boulders creating swimming holes and waterfalls throughout the entire colony.'

Here, you can stay towards the bottom, find yourself a nice sunning spot next to one of the holes, and prepare yourself for the day. If you're looking for more of an adventure, hop your way from plain to plain, and climb up towards the main waterfall to be indulged with the life of it all. Spend the day looking through the caves and crevices, jumping and climbing the huge formations, or just spend the day with a picnic and the relaxing sounds and people.

Hebron really is one of the most popular sites for tourists and locals alike, so you might want to plan a day for it, definitely one of the best days on your vacation!!

Tweetsie Railroad.. The Old, The New, The Fun!

It's kicked off! One of the biggest attractions in the High Country, Tweetsie Railroad, is up and running for the season.



Built in 1881, the East Tennessee and Western North Carolina Railroad began operation with 32-mile narrow-gauge service from Johnson City, TN to the iron mines at Cranberry, NC. Hauling freight across the Appalachian region, the ET&WNC was successful and became a staple in the industry.

In 1917, Baldwin Locomotive Works out of Philadelphia built Engine No. 12, one of 13 narrow-gauge engines built for the RT&WNC. After running for 23 years, Engine No. 12 and the other trains came to a screeching halt as severe flooding in 1940 washed away large portions of the RT&WNC. Because of the highway development throughout the Appalachian region, the railroad decided not to rebuild the lost sections, and deserted the line.

As the narrow-gauge rail service became a part of the past, Engine No. 12 was purchased to become the Shenandoah Central Railroad tourist attraction in Harrisburg, VA. Not even a year later did Hurricane Hazel wipe away parts of the Shenandoah track (talk about some bad luck), so Engine No. 12 was back up for sale. Gene Autry, a singing cowboy in California, bought the rights to move the Tweetsie locomotives and made plans to use them in cinema. After realizing the engine would be too expensive to move, Autry accepted an offer from Grover C. Robbins, Jr. for the locomotive, and sold it down to Blowing Rock for only $1.

Finally back home in the High Country, Tweetsie railroad gave trips to passengers up and down the mountain, but then became a star in North Carolina's bit of Hollywood. The park opened up and started what is now the Tweetsie Railroad attraction we all know and love, bringing new things to do every year.


Even Tweetsie says, 'Don’t go thinking that the only thing to do ‘round here is the train ride. Stroll down the Western Main Street and visit the hoosegow (that’s a jail for you city-folk) where all the no-good varmints do hard time. Take a spin on the rides in the Country Fair and on Miner’s Mountain. Take aim at the Arcade and Shooting Gallery. When you get to Miner's Mountain, check out the friendly animals at the Deer Park, stretch your legs on the playground or get your face painted. But it’s not called Miner’s Mountain for nothing, you’ve got to try your hand at gem mining or panning for gold.'

So get yourself ready, Tweetsie's up and hauling out day adventures all summer, ones that are guaranteed worth your family's visit!