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Description
Episode 3; the one where we visit Full Sun Farm, Sycamore Valley Farm Store and the Farm Heritage Trail.
Whether you have a bounty of fresh produce from your own garden, your local tailgate market or one of Buncombe County’s numerous farms; Farm Fresh Table is here with recipes and tips. Follow local chef and farm owner, Sebastiaan Zijp, as he talks to Buncombe County farmers about what’s fresh in the garden, then puts together a meal with all that goodness straight from the farm. In this episode Sebastiaan prepares corn chowder, a fresh sliced tomato salad topped with pickled red onions and sautees swiss chard with bacon and garlic.
A
In
today's
episode,
we're
heading
out
to
full
Sun
farm
and
Sycamore
Valley
Farm
star
in
a
sandy
mush
and
Leicester
communities
of
Buncombe
County,
the
sandy
mush
community
is
a
beautiful
rural,
mostly
agricultural
district,
in
the
northwest
corner
of
Buncombe
County.
One
great
way
to
experience
this
area
is
the
farm
heritage
trail.
The
farm
heritage
trail
is
a
scenic
driving
in
cycling
route
through
the
communities
of
Alexander,
Lester
new-found
and
sandy
mush.
A
B
C
B
A
C
B
A
A
B
B
B
A
A
B
C
B
A
B
A
A
A
C
A
A
A
What
won't
be
using
all
this,
because
this
food
is
meant
for
about
a
week
but
I
think
we're
gonna,
make
some
really
simple,
quick
sauteed
charge
with
a
little
bit
of
bacon
in
there
we
make
a
simple
tomato
salad,
just
fresh
tomatoes,
we'll
use
some
of
these
red
onions
in
here,
we'll
make
them,
will
pickle
them
and
then
we're
gonna
make
a
corn
chowder
with
this
special
corn.
So
we
using
the
corn
these
peppers
and
some
of
the
onions
and
garlic
in
there
for
our
corn
chowder,
so
we're
gonna
start
by
making
our
corn
chowder.
A
A
So
all
our
all,
our
corn
has
been
shucked.
It's
a
really
nice
beautiful,
bicolor
corn,
so
it
looks
really
good.
I'm
gonna
save
are
all
the
outer
leaves
and
we're
gonna
be
feeding
it
up
to
our
chickens.
They
love
it.
You
can
also
put
it
in
the
compost.
You
don't
have
to
throw
it
away
and
once
I've
taken
all
the
kernels
off
the
cob
I'll
show
you
a
little
trick
in
a
second.
For
that
you
can
use
the
the
core
can
be
used
to
make
corn
stock.
A
C
A
A
A
So
we've
got
our
our
six
ears
of
corn,
shucked
I'm,
going
to
save
half
of
this
for
in
the
chowder,
so
we
actually
have
a
little
bits
of
corn
in
there.
The
other
half
I'm
gonna
blend
in
the
blender,
with
about
two
cups
of
milk,
and
this
will
kind
of
create
a
nice
thick
corn
broth
that'll
give
this
the
chowder
a
lot
of
body,
so
we're
gonna
prep,
all
the
other
ingredients
for
our
corn
chowder.
That
includes
bacon.
A
We're
gonna
put
a
bunch
of
some
of
the
lovely
onions
and
garlic
from
the
CSA
box,
as
well
as
one
of
these
lovely
sweet
peppers
in
there
for
the
bacon,
just
gonna
cut
it
into
little
little
strips
and
a
render
down
quite
a
bit,
so
don't
cut
it
too.
Small
I'm
slicing
up
four
slices
of
bacon.
If
you
like,
more
bacon
in
your
chowder,
go
for
it
we're
using
four
slices
today.
A
Next
I'm
gonna
be
slicing
up
some
garlic.
You
can
use
as
much
as
you
like,
I'm
gonna,
be
using
about
four
cloves
of
garlic
I.
Think
a
lot
of
garlic
is
really
nice
in
a
powder,
but
if
you
don't
want
that
much
garlic
feel
free
to
do
a
little
less
I
would
say
at
least
two,
but
we're
gonna
go
with
four
next
I'm
gonna
dice
up
our
one
of
these
sweet
peppers
that
we
got
in
our
CSA
box.
A
A
A
So
we
ended
up
with
about
two
cups
of
corn
and
whole
corn
kernels.
The
other
two
cups
were
blended,
so
I'm
doing
three
potatoes
for
for
that
amount
of
corn,
its
corn
chowder,
not
potato
chowder.
So
we
want
to
make
sure
that
there's
it's
not
overly
potatoey
we're
gonna
start
by
rendering
out
our
bacon.
A
We
just
put
a
little
bit
of
olive
oil
in
our
in
our
pot
here
so
I'm
using
a
heavy-bottomed
pot
for
this
because
it
because
of
all
the
starches
and
the
sugars
from
the
corn
and
the
potatoes,
you
don't
want
to
end
up
getting
anything
to
burn
and
so
I
have.
Your
bottom
pot
is
important
and
we're
gonna
render
out
this
bacon,
so
it's
pretty
crispy
and
then
we'll
take
it
out
of
the
pan
and
then
we'll
saute,
all
our
peppers,
onions
and
garlic
in
that
rendered
bacon
fat.
A
If
you
wanted
to
make
this
a
vegetarian
option,
you
basically
start
right
here.
You
start
with
a
hot
pot
with
some
olive
oil
in
there,
and
you
would
just
start
off
by
sauteing
your
peppers,
garlic
and
your
onions,
so
I'm,
adding
diced
onions,
chopped
garlic
and
our
diced
peppers
to
this
pot.
It
smells
so
good
already.
A
If
that
a
little
stir
and
we're
basically
just
gonna
sweat
this
out
till
the
onions
and
the
peppers
start
to
soften
up
a
little
bit,
we
will
season
this
at
this
point,
we're
just
a
just
a
pinch
of
salt.
This
will
help
soften
the
veggies
and
it
will
also
make
sure
that
you've
got
a
nice
bit
of
seasoning
at
the
very
beginning.
So
our
vegetables
have
been
sweating
down
for
about
10
minutes
as
sweating
refers
to
cooking
slowly
with
a
little
bit
of
salt
in
there.
A
A
A
It's
gonna
thicken
up
quite
a
bit
as
it
cooks
down
we're
also
gonna,
add
our
our
bacon
back
and
let
that
cook
in
there
the
whole
time
last
thing
I'm
gonna
do
before
we
put
the
lid
on
is
I'm
gonna
just
give
it
a
few
turns
of
black
pepper
and
I,
really
like
quite
a
lot
of
black
pepper
in
my
chowder.
It
has
a
nice
little
bit
of
heat
to
it.
You
don't
necessarily
have
to
do
that.
A
C
A
Because
we've
got
some
nice,
we
got
some
nice
red
onions
in
our
box
and
one
of
my
favorite
things
to
make
with
red
onions
is
pickled,
red,
onions,
they're,
extremely
versatile,
and
for
today
we're
going
to
be
making
them
for
on
our
tomato
salad.
But
you
can
use
these
on
any
kind
of
salad.
You
can
put
them
on
a
sandwich.
You
can
eat
them,
just
as
they
are,
and
it's
a
really
simple,
quick
pickle,
also
known
as
a
refrigerator
pickle
basically
will
do
missable
slice.
A
These
I'm
gonna
make
a
pickling
base
of
water,
vinegar,
sugar
and
salt
bring
that
to
a
boil
and
it's
gonna
get
poured
over
our
sliced
onions
and
you
can
use
this
same
technique
for
carrots
beets,
radishes,
cucumbers,
fennel,
I've
kind
of
anything.
You
can
imagine
you
can
pickle
with
this
basic
pickling
liquid
and
this
basic
pickling
quick
pickle
technique.
A
A
We're
gonna
put
our
sliced
onions
in
a
heatproof
bowl
here
and
I
prefer
a
little
metal
bowl
just
because
we're
gonna
be
pouring
a
boiling
liquid
over
them,
so
we're
gonna
make
our
pickling
base.
It's
really
really
simple:
I've
got
a
cup
of
apple,
cider,
vinegar,
you're,
gonna,
use
plain
white
vinegar
if
you
prefer
as
well.
We've
got
two
cups
of
water.
A
I've
got
an
eighth
of
a
cup
of
salt
and
a
quarter
cup
of
sugar,
we're
gonna,
let
it
come
up
to
a
boil
and
then
I'm
gonna
pour
it
over
our
sliced
red
onions.
So
our
pickling
bass
has
come
up
to
a
boil.
We
turn
off
our
element
here
and
I'm.
Just
gonna
pour
this
liquid
over
our
red
onions
and
these
I'm,
just
gonna
leave
sitting
like
this
till
they've
come
to
room
temperature
at
that
point,
they're
ready
to
use
right
away,
or
they
get
a
little
bit
better
if
they
sit
overnight
in
the
fridge.
A
Let's
speak
tomato
season
right
now
and
there's
just
so
many
fun
things
you
can
do
with
them.
One
of
my
favorite
things
to
do
is
just
to
make
a
really
simple
tomato
salad,
so
we're
gonna.
Do
we've
got
these
nice,
simple,
beautiful
red
tomatoes
here
and
we're
gonna
season
them
with
basil,
the
pickled
red
onions
we
made,
and
this
is
what
they
this
is,
what
they
ended
up.
Looking
like
after
they've
cooled
down
and
been
in
the
fridge
for
a
few
days,
as
you
can
see,
they're
a
really
nice
beautiful,
bright
pink.
A
A
A
If
you
have
a
mix
of
tomatoes
from
your
CSA
box
or
out
of
your
garden,
you
could
slice
them
all
in
different
shapes
and
sizes,
depending
on
the
kind
of
tomato
you
have
it's
nice
to
just
have
some
slicers
like
this,
and
then,
if
you
have
a
few
cherry
tomatoes
or
a
pair
of
tomatoes
or
smaller
tomato,
just
cut
those
in
half
or
keep
them
whole
and
put
them
on
there
as
well.
What
we're
gonna
do
with
these
sliced
tomatoes
is
we're
just
gonna
scatter
them
in
a
single
layer
on
our
big
platter.
Here.
A
Take
our
some
of
these
pickled
red
onions
and
if
a
little
bit
of
the
juice
comes
with
them
is
good,
because
that's
nice,
flavored,
vinegar
and
it'll
add
a
little
bit
of
tartness
and
tankiness
to
your
salad
and
we're
just
gonna,
take
them
and
scatter
them
over
top
super
simple
and
then
last
we're
gonna.
Take
some
really
nice
fresh
basil
leaves
from
the
garden
and
we're
gonna
take
some
of
the
bigger
ones
paalam
in
a
little
pile
and
your
fingers
and
then
just
tear
them
up
and
spread
them
on
top.
A
If
you
wanted
to
make
this
even
a
little
bit
more
exciting,
not
that
it
really
needs
it,
you
can
get
some
some
cheese
involved
in
here.
You
can
either
get
a
little
bit
mozzarella
put
it
on
there.
I
really
like
this
particular
salad
with
some
salty
feta,
is
really
really
really
yummy,
but
also
just
like
this
super
simple
all
about
the
tomatoes,
a
little
bit
of
acidity
in
there
from
the
pickled,
onions,
salt,
pepper,
olive
oil
kind
of
perfect.
A
Don't
forget
to
keep
an
eye
on
your
chowder
stir
it
every
once
in
a
while,
because
of
all
the
sugars
and
starches
in
there.
It
might
stick
to
the
bottom,
but
make
sure
you
stir
it
every
10-15
minutes,
or
so
we
have
this
lovely
bunch
of
Swiss
chard.
We
got
this
in
our
CSA
box
and
this
is
something
you'll
see
quite
often
in
CSA
boxes
around
here,
as
well
as
at
markets.
It's
an
easy
to
grow
vegetable.
It
grows
throughout
the
summer
here,
fall
and
spring.
So
you
see
it
very
often.
A
So
all
we
really
need
to
do
with
this.
Swiss
chard
is
I'm
gonna,
take
the
ribs
out
and
Swiss
chard,
so
all
I
really
do
is
I
grab
the
leaves
and
the
stalk
and
I
just
pull
the
tender
part
off
the
stems.
You
can
absolutely
use
this
I
really
like
pickling
it
and
you
can
use
the
same
basic
technique.
We
use
for
the
red
onions
earlier
for
this.
You
can
either
oil
so
nice,
it's
small
and
saute
it,
along
with
your
greens.
A
In
this
case
we're
just
gonna,
leave
it
separately
and
we're
just
going
to
do.
The
greens,
Swiss
chard
greens
are
quite
similar
to
spinach
and
they've
got
a.
They
cook
very
sit
at
this
about
the
same
rate.
They
have
got
a
similar
flavor,
but
they're
available.
Year-Round
spinach
is
much
more
of
a
spring
and
fall
/
winter
green,
and
this
is
something
that
you
will
have
around
all
all
year.
So
after
I've
taken
the
ribs
off
which
again
we
can
save
for
later
I'm.
Just
gonna
give
these
a
rough
chop.
A
I
don't
need
to
cook
they're
gonna
cook
down
quite
quickly,
so
we
don't
really
need
to
cut
a
much
smaller
than
that
this
technique,
I'll
be
showing
with
the
Swiss
chard.
You
can
apply
it
to
kale.
You
can
apply
it
to
collards.
You
can
use
it
for
cabbage.
You
can
use
mustard
greens,
turnip
greens,
any
kind
of
cooking
green
that
you
are
getting
your
CSA
box
from
the
market
or
from
garden.
You
can
just
use
this
really
quick,
saute
method
and
you'll
end
up
with
something
really
yummy
and
delicious,
and
what
we're
gonna
be
cooking.
A
A
So
our
bacon
is
rendered
out
pretty
as
far
as
I
like
it.
You
could
take
it
a
little
further
if
you
like
your
bacon,
crispy
I,
like
it
just
but
still
a
little
bit
of
bite
to
it.
I'm
gonna
pour
off
just
a
little
bit
of
this
bacon
grease
here
cuz,
it's
a
little
bit
much
for
our
dish.
Here
you
can
save
that
for
anything
else.
You'd,
like
bacon,
grease
for
I'm
gonna.
Add
our
garlic
to
our
bacon.
A
I'm.
Also
gonna,
give
it
a
few
turns
of
our
pepper
mill
at
this
point,
I
like
to
do
the
seasoning
all
along
with
this.
So
once
the
Swiss
chard
goes
in,
all
you
have
to
do
is
saute
it
and
it's
ready
to
go
so
I'm
gonna
give
it
a
small
pinch
of
salt.
You
know
the
bacon
has
salt
in
it,
so
we
don't
need
much
more,
but
just
a
little
bit
helps.
A
A
Green's
eye
kills
and
collards.
They
will
cook
down
a
little
bit
less
and
they
will
also
be
just
a
little
bit
more
cooking
than
either
spinach
or
Swiss
chard
a
little
bit
of
a
lighter
green,
like
this,
so
I'm,
seeing
a
little
bit
of
color
on
my
garlic
s
at
this
point,
I
want
to
add
our
charge
to
the
pan.
A
We're
just
gonna
put
the
Swiss
chard
in
a
bowl,
make
sure
you
scrape
up
all
those
tasty
little
bits
of
bacon
and
garlic,
and
this
is
such
a
simple,
easy,
quick
dish
to
do
that.
Works
really
well
as
a
side
to
just
about
anything,
so
our
chowder
has
cooked
for
about
45
minutes
tested
the
potatoes
and
they're
super
tender
and
starting
to
fall
apart
a
little
bit
in
there,
which
is
nice.
You
want
that,
so
it
makes
a
nice
creamy,
creamy
chowder.
A
So
we
were
able
to
make
a
really
nice
simple,
fresh
summer
meal
with
some
of
the
ingredients
we
got
in
our
CSA
box
today,
Swiss
chard
sauteed
with
bacon
and
garlic.
We
have
our
corn
chowder.
That's
got
some
of
the
onions,
the
garlic,
the
peppers,
the
corn,
all
in
there
from
the
CSA
box
from
Folsom
Farm,
and
then
we
also
have
a
really
nice
simple,
fresh,
bright
tomato
salad
with
those
pickled
red
onions.