Among the real highlights of the Yancey County Farmers’ Market season are the cooking demonstrations by area chefs using products available at the market.
This week the market will feature Allyson Grindstaff, manager of the Community Kitchen at Mayland Community College in Spruce Pine. Allyson graduated from Johnson & Wales University with a degree in Culinary Arts and has over 15 years of experience working in the hospitality industry, including working at The Biltmore Estate.
Allyson will be cooking breakfast burritos with items from market members. Two varieties of burritos will be offered – one spinach and egg and the other sausage and egg, with hot sauce on the side. Hot sauce and spinach will come from Open Ridge Farm (Jona Felt), eggs will come from Common Ground Farm (Jim Stockwell), Sausage will come from Penland Farms (Eric and Rhonda Penland), and spring onions, chives and eggs will come from Milo Farms (Lori Osada).
In addition to her cooking demonstration, Allyson will have information available on the Community Kitchen. She hopes to use The Community Kitchen to help individuals make their dreams of producing their recipes a reality. The Community Kitchen is an approximately 1,000 square foot commercially licensed kitchen that is available to rent on an hourly basis. This makes it a perfect fit to meet the needs of local entrepreneurs, business owners, and individuals who are looking to start a new food business, grow their existing business, or use larger scale production facilities. The kitchen is equipped with several pieces of commercial equipment including a 6 gallon steam kettle, a 60 quart mixer and a large tilt skillet. The Small Business Center at Mayland Community College will provide free classes on packaging food products, food handling safety, product pricing and marketing, and managing finances in a small business. Funding for the Community Kitchen is provided by grants from The Community Foundation of Western North Carolina and The North Carolina Tobacco Trust Fund Commission. If you are interested in setting up a tour or have any question about the facility, she can be reached at (828) 766-1247.
This week at the market: Fresh local produce continues to grow in variety. This week look for arugula, broccolini, collards, fresh dill, fresh garlic, kale, lettuce, shiitake mushrooms, nettles, onions, salad mix, spinach, and Swiss chard. Other farm products available will be chicken and quail eggs, goat cheese, seeds, flower arrangements, beef, and pork. Fresh baked goods abound, and a wide variety of plants –both annuals and perennials – are also available. You’ll also find a variety of local crafts. Of course, there are always hot and cold drinks, plus market souvenirs to round out your visit.
The market is open each Saturday from 8:30 am to 12:30 pm. It is located behind the Burnsville Town Center – Hwy 19E at South Main Street.
Article by David Fleckenstein, courtesy of Yancey Times Journal.