This time of the year my eyes are awed by the mountains of Appalachia. Their green covered slopes reach out to me like loving arms.
When I suddenly notice the mountains are fully clothed in their new garment of green I’m always reminded of a quote I read in a Foxfire Magazine from way back in 1988.
“Down in the flat country, what is there to see? Here in the mountains the world is held up for us to behold.”
After the barren look of winter the verdant mountains certainly do look like someone has suddenly held up great pieces of fabric for us to behold.
When we were kids Paul and I would bunch up one of Granny’s quilts in the floor over a couple of her couch cushions. We made roads through the mountains and valleys of fabric for our toy cars to travel along.
As I look back I realize, at that age, neither of us had ever thought of a land where there were no mountains to traverse. The only way we knew how to build roads was to make them go up and down like the ones we traveled on in the backseat of Pap and Granny’s car.
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.