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.Read More
Category: The Folk School Cookbook
Nov 30, 2020
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.Read More
Aug 7, 2020
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.Read More
May 1, 2020
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!Read More
Apr 29, 2020
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.Read More
Apr 20, 2020
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.Read More
Apr 10, 2020
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.
Dec 5, 2019
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.
Apr 16, 2019
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.
Nov 14, 2018
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.Read More