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Description
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.
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My
great-grandparents
moved
here
100
years
ago
and
they
bought
new
Cornette
got
farm
and
they
they
ran
apple
orchards
and
dairies,
and
growing
up.
We
grew
up
with
an
agricultural
lifestyle
and
my
father's
English
my
mom
is
from
Fairview
my
dad
was
a
local
Fairview
doctor,
oh
great,
and
so
yes
and
my
husband
and
I,
we
started
a
sort
of
another
branch
of
the
family
farm.
So.
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A
Look
install:
this
is
a
half
pound
of
your
house
smoked
bacon.
Please.
A
We've
got
a
lot
of
delicious
looking
local
cheese
here.
What
would
go
well
in
a
about
a
piece
of
cheddar.
A
B
A
Of
lovely
fresh
herbs
that
we'll
be
using
in
our
salad
dressing
as
well
as
for
our
meatballs
we've
got
some
green
onions
from
them.
Then
we
picked
up
eggs
from
maker
nut
cap
farm.
We
picked
up
some
local
cheddar
which
we'll
be
using
in
our
quiche
and
then
also
some
of
Hickory
Nut
gaps,
houses,
mowed,
smoked
bacon,
and
so
this
is
the
bacon
that
they
make
at
Hickory.
Nut
got
farm
from
their
pigs
and
it's
super
super
delicious,
so
we'll
be
making
our
quiche
it's
as
simple
as
you
can
get
with
a
quiche.
A
We
have
our
oven
preheated
to
375.
As
the
first
thing
we're
going
to
do
is
I'm
going
to
sliced
up
this
bacon
and
we're
going
to
render
it
down
I'll
be
doing
here
is
cutting,
what's
known
as
lard
on
so
they're
little
strips
of
bacon,
not
too
small,
otherwise
you're
going
to
end
up
potentially
getting
them
too
crispy,
and
you
want
that
nice,
texture
of
the
bacon.
We're
start
with
just
a
little
bit
of
olive
oil
in
our
pan.
A
But
you
can
do
feta
cheese
if
you
like,
you
can
use
goat
cheese
which
will
give
it
a
little
bit
more
of
a
creamier
texture
to
your
quiche.
You
can
omit
cheese
altogether.
If
you
want
to,
you
can
use
Parmesan
cheese,
whatever
you
really
like,
so
we've
got,
you
know
about
a
cup
or
so
of
cheese
here
ready
to
go
so
the
base
for
this
quiche
is
eggs
and
milk
and
we're
doing
the
ratio
of
1
cup
of
milk
to
4
eggs.
A
A
Right,
bakers,
looking
really
really
nice,
so
I'm
going
to
pour
off
some
of
this
bacon
fat.
We
don't
need
all
of
that
fat
in
there.
You
can
keep
this
and
use
it,
for
you
know
frying
your
eggs
tomorrow
morning
or
whatever
you
like,
do
not
discard
it.
It's
delicious
tasty
bacon
fat.
So
we've
got
just
a
little
bit
of
that
bacon
fat
in
there
and
our
crispy
bacon.
To
with
this
now
I'm
going
to
add
our
spinach,
the
spinach
was
just
washed
really
well.
A
Spinach
is
usually
somewhat
dirty,
so
I
watch
this
about
three
times
just
to
make
sure
I
get
any
grit
off
of
there.
We've
got
about
6
cups
or
so
of
fresh
spinach.
The
spinach
is
so
good
right
now,
spinach
is
a
cooler
weather
vegetable,
so
spring
is
ruined,
fall
are
the
times
you
find
spinach
a
lot
more
often
at
farmers
markets.
Then
you
would
say
in
the
high
summer.
So
it's
nice
to
get
this
into
you
at
this
time
of
year.
It's
also
vegetable
that
freezes
really
well.
A
So
if
you
love
spinach-
and
you
want
to
get
it
locally
and
fresh
I
would
suggest,
stockpiling
and
getting
a
whole
bunch
at
your
local
farmers
market
now
blanching
it
real
quickly
in
some
boiling
water,
and
then
you
can
put
it
in
ziplock
bags
and
freeze
it,
and
then
you
can
make
this
any
time
you
want.
So
we're
going
to
render
this
down
to
bits.
Keys
like
wilt,
the
spinach
down
til,
it's
almost
all
cooked,
but
you
don't
need
to
cook
it
too
much
further
than
where
I'm
at
right.
A
Now
we've
got
a
simple
pie
crust
here
you
can
make
your
own
or
you
can
get
a
pre
bought
pie,
crust,
we're
going
to
move
transfer
our
spinach
and
bacon
mixture
spread
it
out.
So
it's
nice
and
even
and
then
we're
going
to
take
our
egg
mixture
I'm
going
to
give
it
a
quick,
quick
stir
just
to
make
sure
that
cheese
is
distributed
really
well
in
there
and
we're
just
going
to
gently
pour
it
over.
Our
spinach
and
bacon
mixture
make
sure
it's
even
disputed
and
we've
got
our
oven
at
375.
A
We're
going
to
put
this
in
the
center.
The
oven-
and
this
is
going
to
cook
for
30
to
35
minutes
in
the
meantime,
we're
going
to
make
our
fresh,
green
salad
we'll
be
making
a
really
delicious
herb
vinaigrette
to
go
on
our
beautiful
local
spring
greens.
Here
we've
got
quite
a
few
beautiful
different
kinds
of
lettuces
mixed
in
here,
so
this
dressing
you
can
use
any
kind
of
herbs.
You
like
we're
going
to
be
using
some
some
green
onions.
We've
got
a
whole
Raible
herbs.
Here,
we've
got
some
scallions.
A
We've
got
some
sage,
thyme
mint
oregano
and
a
little
bit
of
summer
savory.
This
dressing
is
super
simple:
to
make
we're
going
to
take
a
little
bit
of
all
these
different
herbs,
we're
going
to
cut
them
up
or
we're
going
to
slice
them
up
depending
on
what
the
herb
is.
So
we're
going
to
take
just
a
little
bit
of
this
green
onion.
A
A
I,
like
the
textures
and
the
look
of
all
the
different
different
herbs
in
there
and
we're
just
going
to
make
a
little
pile
of
that
and
chop
it
into
this
relatively
coarse
doesn't
have
to
be
super
fine.
You
want
all
this.
You
don't
want
to
top
it
up,
so
you
got
a
nice
even
distribution
of
those
herbs
in
your
dressing,
but
that's
as
far
as
we're
going
to
go
with
that.
A
Alright,
so
we'll
be
putting
in
some
salts
say
about
a
teaspoon
or
so
some
black
pepper
and
again
you
can
put
as
much
or
as
little
black
pepper
in
there
as
you
want,
and
you
give
it
a
little
bit
of
squeeze
of
Dijon
mustard,
which
I
just
love
in
a
dressing.
Just
a
tiny
little
bit,
it
looks
like
I
forgot
to
grab
a
very
important
ingredient.
Vinegar
Ariel.
A
Could
you
pass
me
some
vinegar,
please
thank
you
so
I'm
using
red
wine
vinegar
for
this
I
love
the
flavor
of
it,
but
you
can
use
any
kind
of
vinegar.
You
like,
and
a
basic
ratio
for
vinaigrette
is
one
part
vinegar
to
three
parts:
olive
oil.
So
we've
got
about
I'd
say
about
a
tablespoon
or
so
a
little
less
vinegar
in
there
and
then
three
parts,
olive
oil-
and
that's
about
that-
we'll
get
our
mason
jar.
A
Lid
put
it
on
there,
tighten
it
relatively
securely
a
couple
things
on
fingers
on
top
and
then
all
you
got
to
do
to
make
this
vinaigrette
and
there
we
have
a
nice
herb
vinaigrette
for
our
salad.
One
last
ingredient
we'll
be
putting
in
this
salad
is
some
of
these
really
nice,
breakfast
radishes
or
fresh
radishes.
We
got
from
Flying
Cloud
farm
I'm
going
to
be
slicing
them
on
my
mandolin
slicer,
just
because
I
can
get
them
really
really
thin
on
this.
Don't
have
to
have
one
of
these
don't
have
to
use.
A
A
There's
our
our
quiche
I
gave
it
a
little
bit
of
a
jiggle
five
minutes
ago,
and
there
was
just
a
little
bit
of
a
jiggle
right
here
in
the
center,
which
is
usually
the
last
parts
to
cook.
But,
as
you
can
see
with
me
shaking
it,
there
is
no
jiggle
I'm
going
to
give
it
the
little
knife
test
and
it's
going
to
go
in
and
comes
out
clean,
there's,
no,
it's
wet,
but
there's
no
chunks
of
egg
or
anything
sticking
to
that
knife.
So
it
is
done
and
good
to
go.
A
Next,
we'll
be
making
our
herbed
meatballs,
we'll
be
making
really
nice
small
meatballs
filled
with
lots
and
lots
and
lots
of
fresh
herbs
from
the
garden.
We've
got
some
really
nice
ground
beef
from
a
green
egg,
a
farm
and
we'll
be
adding
again
on
an
array
of
herbs
we'll
be
using
more
of
the
savoury
herbs.
A
This
time,
sage,
oregano,
savory
and
thyme,
and
some
green
onions
and
a
little
egg
in
there
to
bind
it
salt
and
pepper,
which
is
a
little
olive
oil
on
there
and
going
under
the
broiler
I'm,
going
to
be
using
some
green
onions
here
and
for
this
I'm
going
to
be
using
the
whites
and
the
greens
from
the
green
onion
I,
really
like
a
good
onion
flavor
in
these
meatballs
and
I
slice
them
just
like
we
did
earlier
and
slice
them
into
little
rounds.
You
can
also
do
something
a
little
simpler
with
this.
A
Instead
of
chopping,
it
all
by
hand,
you
can
get
yourself
a
little
food
processor
and
you
can
put
all
the
herbs
in
there
and
pulse
it
a
few
times.
If
you
don't
want
to
slice
it
all
by
hand.
So
we've
got
our
scallions
in
there.
Our
green
onions
I'll
be
using
a
good
amount
of
oregano
good
amount
of
sage.
This
time
grab
some
of
our
savory
again.
This.
B
A
A
Good
shop
and
all
of
those
to
our
brown
beef
we're
simply
season
this
with
some
some
salt
and
some
fresh
cracked
I
accept
and
just
to
bind
it
all
together,
we're
going
to
be
adding
two
eggs
and
we're
just
going
to
gently
mix
this
I'm
using
my
hands
just
going
to
gently
mix
this
all
together.
Until
it's
just
incorporated,
we
don't
want
to
overwork
it
too
much.
It
can
get
a
little
bit
too
chewy.
We're
gonna
make
these
really
light.
A
We've
got
a
cookie
sheet
here
that
I
have
lined
with
a
Silpat,
and
this
is
basically
a
silicon
cooked
baking
sheet.
It's
a
wonderful
thing
to
have
in
your
kitchen:
it
is
100%.
Nonstick
go
in
the
oven
can
go
into
the
broiler
and
it's
just
a
really
helpful
useful
tool.
So
it
will
make
small
meatballs
because
we're
going
to
go
in
the
broiler
just
going
to
take
see
that's.
A
A
So
we've
got
our
meatballs
all
rolled
out
here
on
our
tray,
and
so
this
is
really
really
nice
ground,
beef
from
Hickory
Nut,
Gap
farm,
it's
a
grass-fed
beef
and
they
pasture-raised
them
so
they
transfer
they
move
them
from
one
pasture
to
the
other,
so
they're
always
on
fresh
grass.
They
got
lots
and
lots
good,
nutritious,
healthy
boot
in
them,
which
obviously
translates
to
a
healthier
meat
for
us.
Okay,
no
gaps.
Farming
practices
are
also
very
sustainable
and
environmentally
friendly.
A
So
before
we
put
these
in
the
oven,
I'm
just
going
to
give
them
a
little
drizzle
of
some
fresh
olive
oil
on
top
we've
got
our
oven
set
to
broiled.
We
have
our
oven
rack
set
to
its
highest
point
and
we're
going
to
just
slide
these
right
under
the
broiler
and
we'll
set
a
timer
for
10
minutes
and
check
them
most
likely
turn
them
at
that
point.
A
So
we
have
some
extra
herbs
left
over
while
we're
going
to
use
mint
and
the
rest
of
our
green,
onions
and
scallions
here
to
make
a
really
simple,
salsa
verde.
This
will
be
a
really
nice
sauce
we
can
put
on
top
of
our
meatballs
and
simple,
as
it
gets
I'm
going
to
chop
these
green
onions
and
scallions
here
into
big
chunks,
we'll
put
them
into
our
blender
base.
We
take
our
mint
I'm
using
I'd,
say
about
half
a
cup
of
this
green
onions
and
about
a
cup
or
so
of
mint
leaves.
A
A
A
Then
we
have
this
really
nice
very
green
salsa
verde.
That
would
go
really
well
with
our
meatballs,
so
our
meatballs
have
been
in
here
and
they're
good
to
go
so
we've
our
meatballs
here
and
we've
got
our
beautiful,
fresh
salsa
verde,
which
literally
translates
do
green
sauce
and
we're
going
to
take
that
and
we're
going
to
drizzle
it
right.
Over
top
of
these
broiled
herbed
meatballs.
A
Everything's
out
of
the
oven
and
we've
put
together
a
really
nice
meal
here
with
all
these
wonderful
ingredients
from
Flying
Cloud
farm
in
Hickory,
Nut
cap
farm,
we
have
our
herbs
meatballs
with
salsa
verde,
on
top
our
spinach
and
bacon
quiche,
and
a
simple
green
salad
with
an
herb
vinaigrette
on
there
as
a
little
taste.
Let's
see
how
we
did
thanks
for
joining
us
around
the
table.
A
Doesn't
have
something
about
it,
what
happens
to
all
those
fresh
herbs
now,
those
beetles
are
super
tasty,
really
likely
that
we
made
that
salsa
verde
after
all,.