My grandmother used to say, “good food comes from people you know.” Words to live by. Why do we at Buy Haywood believe in buying local? Support of local farmers, growers and agripreneurs keeps farms viable and preserves access to local products while protecting farmland and the rural character of the region. Most importantly, local ingredients are fresher and (in our humble opinion) simply tastes better.

Throughout the year, the greatest number of questions we receive is, “How can I incorporate local food into my holiday menu?” Well friends, grab a notepad because we have some ideas for you!

Visit the Recipes page on our website for recipes donated by local chefs, farmers and stakeholders as part of our Cooking Local Project. Or, search our site for recipe ideas by typing the ingredient into the search bar.

Regionally, here’s what you’ll find in season during the month of November – our team put together a wide variety of menu suggestions for each:

• Apples (Adding sauteed apples, fresh herbs & local sausage to a traditional southern cornbread dressing recipe has become a family favorite for Buy Haywood Project Coordinator, Tina Masciarelli. An apple pie or tart livens up every holiday menu whether served with dinner or brunch. Chop fresh apples into matchsticks and throw into a leafy green salad.) 

• Beets (It’s easy to get so laser focused on holiday favorites that we forget about other seasonal ingredients. Consider a salad to lighten up the traditional holiday fare by throwing together a Roasted Beet Salad. Roast beets in advance then chill. Serve over fresh spring greens tossed with chopped green onions, toasted nuts and blue cheese or feta, drizzle with balsamic vinaigrette.)

• Carrots (Slice into rounds on the diagonal. Roast with rosemary, extra virgin olive oil, salt & pepper. Serve. Leftovers make a delicious and unexpected addition to salads.)

• Eggs (From deviled eggs to egg custard pie–use local eggs in all recipes.)

• Greens (Whether sauteed, wilted or served raw, local greens are out of this world.)

• Hardy herbs (Chop and use in every recipe where dried herbs are called for. Exceptionally delicious in soups.)

• Herbed butter (Soften your favorite butter. Incorporate chopped fresh herbs and/or edible flowers. Reshape and chill. Makes a beautiful presentation and flavorful addition to dinner rolls, mashed potatoes and roasted veges.)

• Honey (Slice open Medjool dates, insert whole toasted walnuts, chopped fresh mint and a bit of goat cheese. Warm through in the oven. Drizzle with local honey and serve warm as an appetizer.)

• Jams, jellies and savory spreads from local artisanal producers (Serve on biscuits or rolls–jams, jellies and savory spreads can also flex as a delicious gourmet appetizer served on crackers with a variety of cheeses.) Check out the offerings from our friends at Copper Pot & Wooden Spoon for endless ideas. These also make great hostess gifts! 

• Lettuces (A crisp salad wakes up any holiday menu–whether it be brunch or a traditional dinner. We have been loving sliced local apples, dried cranberries, toasted pecans and feta over local greens with a simple apple cider vinaigrette.)

• Local meats (Preparation of your choice)

• Mushrooms (Serve raw, sauteed or braised. Add to an omelet. Saute with garlic and onions, reduce liquid in white wine to create an elegant bruschetta, serve with fresh local bread.)

• Onions (Really the workhorse of so many recipes!)

• Pickled products (From traditional pickles to okra to dilly beans, these add a nice kick to appetizer plates, charcuterie boards or simply as a nibble.) 

• Potatoes (Roased, mashed, smashed or boiled–the possibilities are endless.)

• Pumpkins (Slice into wedges, roast then stuff them with sauteed onions, garlic, apples and toasted nuts.)

• Radishes (Roasted of course. You can also serve raw by slicing thin, drizzle with red wine vinegar and a pinch of coarse salt. Let marinate for a few hours. Serve raw as a digestivo.)

• Spinach (Another tender green that can be mixed in with salad greens and served raw–wilted, sauteed or braised they add incredible flavor to soups.)

• Turnips (Consider mashed turnips with garden fresh thyme to replace mashed potatoes–or combine the two for a really savory side dish.)

• Winter Squash (Winter squash is delicious sliced and roasted–or made into a hearty soup. Check out our recipe for Roasted Butternut Squash & Apple Soup)

Wondering where to shop? We consulted with our friends at Haywood’s Historic Farmers Market to see what they expect to offer on Saturday, November 19, 2022:

“This time of year our vendors are a blend of produce and meat farmers, a couple bakeries, and a variety of craft vendors. As far as general grocery staples we have locally raised beef and pork with a variety of cuts, fresh seafood, leafy greens, turnips, squashes, loaves of bread, cinnamon rolls, local honey. A little bit of everything to hit those fall favorite recipes.”

You can also check in with our produce & farmstand partners around Haywood County. Several operate year-round. See directory list here. Our friends at Smathers Farmers & Public Market will be hosting a Kris Kringle Holiday Market on Friday, December 2: 3:30-7:30p.

Always local, always buy Haywood for the best flavors during the holiday season and beyond!

Tina Masciarelli, MLA
Buy Haywood Project Coordinator

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Featured photo, courtesy of Nadia Valko