Category: The Folk School Cookbook

A Look Back at Folk School May Day Celebrations

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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Spring Green Soup

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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The Perfect Cake for Easter

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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Lemon Bars

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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Oven Oats

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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Jam Thumbprint Cookies

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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Antipasto Salad

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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Marmalade Pork Chops

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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Pumpkin Cake with Chocolate Chips

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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The Folk School Cookbook

Author Nanette Davidson meticulously collected, curated, and adapted over 200 delicious recipes for The Folk School Cookbook. These include some of the most memorable recipes served family-style in the school’s Dining Hall and at seasonal celebrations over the decades. Bring the Folk School’s culinary traditions into your own kitchen and order your copy today!

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While classes and events are currently suspended because of the Covid-19 pandemic, our board of directors and staff continue to work toward reconnecting with our Folk School family on campus once it is considered safe and appropriate.

The Folk School Cookbook

Author Nanette Davidson meticulously collected, curated, and adapted over 200 delicious recipes for The Folk School Cookbook. These include some of the most memorable recipes served family-style in the school’s Dining Hall and at seasonal celebrations over the decades. Bring the Folk School’s culinary traditions into your own kitchen and order your copy today!

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