The maple trees have put on their pretty spring garments in my area of Appalachia. For the last two weeks I’ve watched the maple’s first blush of pink get darker and brighter as the days go by.
The woods here are plentiful with maples.
There’s a small copse of trees inside the pasture down the road that always catches my eye this time of the year. Over the years the cattle have manicured the underside of the tree canopies to about the same height. I’ve never been in that portion of the vast cattle farm that borders our land, but every spring I find myself wanting to walk out under the blooming maples and sit for a while.
Come cook with me!
MOUNTAIN FLAVORS – TRADITIONAL APPALACHIAN COOKING
Location: John C. Campbell Folk School – Brasstown, NC
Date: Sunday, June 23 – Saturday, June 29, 2019
Instructors: Carolyn Anderson, Tipper Pressley
Experience the traditional Appalachian method of cooking, putting up, and preserving the bounty from nature’s garden. Receive hands-on training to make and process a variety of jellies, jams, and pickles for winter eating. You’ll also learn the importance of dessert in Appalachian culture and discover how to easily make the fanciest of traditional cakes. Completing this week of cultural foods, a day of bread making will produce biscuits and cornbread. All levels welcome.
Along with all that goodness Carolyn and I have planned a couple of field trips to allow students to see how local folks produce food for their families. The Folk School offers scholarships you can go here to find out more about them. For the rest of the class details go here.