The proof is in the homemade crust. Use either pastry recipe–Barb’s Butter Crust or Tender Pie Crust, available in the Folk School Cookbook. It might take practice to get it right. Allow the pastry plenty of time to chill, then fill it with tart apples, sugar, and butter for a classic result.
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Pumpkin season means farmers’ markets and local growers have pumpkins galore in the mountains. They’re technically a squash and extremely healthful. But combine pumpkin with chocolate chips in this delicious cake and you’ve got a match made in heaven.
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Enjoy a recipe from The Folk School Cookbook. Cool soups are an invigorating meal and a great drink of juice. Tomatoes around here are so bountiful that the whole place turns red for weeks. Gazpacho is a cold soup is ideal for warm summer days and nights when the bounty of ripe tomatoes is at its peak.
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Wishing you a happy May Day! We’re looking forward to dancing around the May Pole together again, but until then, we put together this post filled with photos of years past, a video from 2011, and an excerpt by Nanette Davidson about May Day from The Folk School Cookbook. Enjoy!
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In the springtime, the 300 acres that comprise John C. Campbell Folk School turn at least 300 colors and that’s just the greens. There is not enough paint to capture it although we try. The winter passed, the woods and garden erupt and we are reminded to eat greens. Spring gardens are filled with tender lettuces and early spring vegetables including broccoli, green onions and carrots.
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Sourdough English muffins are a great recipe to make when you feed your sourdough starter. The preferment includes a dash of sugar, while the main dough recipe includes baking soda. Both of these ingredients help the dough rise, meaning that the recipe should work even if your starter is a bit past its prime or you don’t do the greatest job at kneading.
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Featured in The Folk School Cookbook this lovely cake is perfect for Easter, May Day, or Mother’s Day, a wedding or baby shower or a spring birthday. It’s both beautiful and scrumptious and tastes like the very epitome of spring. If, for no other reason, you want to simply make it to mark the season, share it proudly and lovingly with friends and family.
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A tangy, decadent bar that makes use of a traditional wintertime fruit. You cannot make too many of these. They will keep for several days packed in a single layer in an airtight container.
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We’re sharing a recipe from the Winter Breakfast section of The Folk School Cookbook with you today. When it’s winter in the Blue Ridge Mountains, you want your breakfast to be hot, hearty and healthy.
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These cookies were made for many years by various children of the Folk School staff for the Kids’ Christmas Party, an annual event going back to the beginning of the Folk School time. Held for local kids in the Community Room, it features music, dance, storytelling, crafts, and the arrival of Santa in the Brasstown Volunteer Fire Truck.
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Featured in The Folk School Cookbook this lovely Fruit Focaccia is a bright and delightful surpise during the cold days of winter.
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This lovely cake is perfect for Easter, May Day, or Mother’s Day, a wedding or baby shower or a spring birthday. It’s both beautiful and scrumptious and tastes like the very epitome of spring. If, for no other reason, you want to simply make it to mark the season, share it proudly and lovingly with friends and family.
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Today we’re sharing the perfect recipe for holiday potlucks. Antipasto Salad is easy to assemble and makes an impressive addition to any table.
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This recipe turns humble pork chops into supper for guests, especially when you serve it with Nanette’s Apple Chutney, braised beet greens, or broccoli.
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A classic one-pot meal from the hills of Tuscany includes a beloved Appalachian ingredient—white beans. Try serving this with a hot pan of cornbread, the Appalachian cousin of polenta.
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