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Description
Episode 2; the one where we visit the Weaverville Tailgate Market.
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 a roasted beet salad, braised short ribs and green beans from Dillingham Family Farm and Ivy Creek Family Farm.
A
If
there's
one
thing,
I've
learned
from
my
years
of
restaurant
experience,
it's
this
fresh
local
ingredients
are
extremely
important.
You
want
to
eat
healthy,
delicious
food,
I'm,
Sebastian,
Zipes,
chef
and
farmer.
At
the
farmers,
hand
welcome
to
the
farm
fresh
table,
farm-to-table
cooking
in
Buncombe,
County.
A
In
today's
episode,
we're
headed
to
the
Weaverville
tailgate
market
to
connect
with
Dillingham
family
farm
and
ivory
creek
family
farm,
a
tailgate
market
is
one
way
to
taste
the
flavors
of
the
season.
These
markets
bring
the
farmers
to
one
place
to
connect
with
the
community.
You
can
find
an
array
of
produce
farm
raised,
meats,
fresh
seafood,
dairy
local
handmade
products
and
even
get
a
chance
to
talk
with
farm
owners.
B
B
A
B
The
grass-fed
one
is
just
logic,
you
know
Doug
eight
cows,
four
stomachs
to
take
grass
and
turn
it
into
meat
for
us
to
eat.
So
so
it's
out
there
rolling.
You
know
we
get
the
rain
like
we've
had
today
and
such
awning.
It
makes
a
good
grass,
and
so
we
can
make
yourseif
and
it's
a
better
quality
product
in
terms
of
health.
The
plant
that's
produced
is
so
much
more
beneficial
for
you
actually
lubricates
our.
You
know
our
are
more
rounds.
B
D
A
D
D
C
Reed
family
from
Walt
we're
on
our
10th
year
of
farming
and
that's
been
a
really
fun
adventurous,
ride
and
I.
Think
if
you
talk
to
most
people
in
local
agriculture,
what
you
would
end
up
hearing
it,
we
started
with
an
idea
in
the
community
embraces
and
just
said:
keep
doing
it
and
keep
doing
it
and
keep
doing
it
in
every
step
of
the
way.
So
I
think
we
started
off
on
borrowed
land.
That
was
about
a
quarter
of
an
acre
in
someone's
backyard.
C
We
did
that
for
two
years
before
we
found
her
own
are
only
a
Downton
Bernardsville.
Now
we
grown
about
three
and
a
half
acres
of
our
land
and
about
five
acres
of
our
neighbor's
land.
We
have
a
farm
stand
at
our
farm,
that's
a
self-serve
thing,
actually
Billingham
family
farm,
also
sources.
Oh
great.
A
E
C
E
A
A
C
A
C
A
A
So
we're
done
here
at
the
market.
We've
got
our
short
ribs
beets,
carrots
and
onions
and
we're
going
to
head
back
to
the
kitchen
with
these
ingredients
I'm
going
to
make
a
roasted
beet
salad
with
feta
cheese,
we're
going
to
braise
the
beef
short
ribs
in
red
wine
and
when
we
get
back
to
the
farm,
we're
going
to
pick
some
green
beans
and
we're
going
to
cook
them
up
with
toasted
almonds
and
lemon
juice.
I.
A
Love
beets
beets
are
great,
and
people
think
that
beets
get
a
bad,
rap
and
I
think
they're
super
delicious
and
we're
going
to
teach
a
really
simple
fun
delicious
way
to
make
them
I
find
roasting.
Beets
brings
out
the
most
amount
of
sweetness
and
really
brings
out
all
the
amazing,
delicious
flavors
that
beets
have,
and
it's
a
really
simple
step
to
do.
It's
really
easy.
A
We
have
our
oven
set
to
400
degrees
and
we're
going
to
have
our
beets
we're
going
to
take
off
the
greens
and
just
a
little
bit
of
this
root
end
you
can
hold
on
to
these
greens.
You
can
saute
these,
like
you,
would
any
kind
of
sauteed
green
spinach
would
be
the
part
with
the
most.
The
closest
comparable
green
to
beet
greens
and
I
would
remove
most
of
this
stem
and
you
just
saute
it
just
the
leaves.
A
All
right
we're
going
to
put
our
beets
into
a
shallow
roasting
dish
of
any
kind
anything
that
is
good
for
the
oven,
we're
going
to
add
just
a
little
bit
of
water.
The
water
helps
steam
them
and
it
will
also
help
you
be
able
to
kill
them
really
easily
later
on
once
they
come
out
of
the
oven
and
we're
going
to
liberally
season.
A
So
it's
been
about
an
hour
on
our
buttes
they're,
going
to
be
very
hot
at
this
stage.
So
you'll
want
to
take
this
tinfoil
off
and
just
let
them
steam
just
for
a
little
bit
for
about
15-20
minutes
that
way,
they'll
be
cool
enough
to
handle,
and
then
you
can
peel
them.
Peeling
them
is
really
really
simple
at
this
point.
Just
because
we
have
that
liquid
in
there
that
moisture.
The
peel
will
just
kind
of
rub
right
off
with
your
fingers.
A
If
you
don't
want
your
fingers
to
turn
purple
and
you
can
put
on
a
pair
gloves
or
you
can
use
a
kitchen
towel
to
rub
it
off,
but
then
you'll
end
up
with
a
purple
kitchen,
towel
I,
don't
mind
a
little
bit
of
purple
on
my
fingers.
So,
as
you
can
see,
this
will
be
super
easy
that
skin
just
peels
right
off
just
slips
right
off
or
just
a
a
little
bit
of
resistance,
and
this
is
a
really
really
nice
way
to
do
beats.
A
I
know
people
tend
to
not
enjoy
beats,
and
if
you
wrote
them
like
this
cook
them
they're
super
super
simple
process
to
do.
You
can
do
it
ahead
of
time
at
any
point,
just
wrap
them
up,
stick
them
in
the
oven
for
an
hour
and
they're
good
to
go
and
they
end
up
being
super
delicious,
really
sweet.
So
these
beats
do
really
well
marinated
and
you
can
cut,
beat
sending
the
way
you
like
for
this
I'm,
going
to
cut
them
into
little
rounds.
A
I
think
they
look
really
nice
and
then
you
can
place
them
in
a
kind
of
a
flat
way
and
you
can
scatter
the
cheese
and
everything
that
you're
putting
on
top
after
and
it
will
look
really
really
pretty
so
we'll
just
slice
them
in
nice.
Thick
slices
of
quarter-inch
slices,
I,
suppose
I'm
going
to
put
them
back
in
our
bowl.
A
We're
going
to
add
a
little
bit
of
balsamic
vinegar,
you
can
use
any
kind
of
vinegar.
You
like
I,
find,
especially
with
the
dark
red
beets.
That's
sweetness,
but
the
balsamic
is
super
delicious.
But
if
you
like,
a
red
wine
vinegar,
you
can
use
that
or
sherry
vinegar
works
really
well.
So
we're
just
going
to
put
a
little
bit
in
there.
A
Little
pops
there
ready
to
go
now.
If
you
want,
you
could
serve
them
right
away
or
you
can
let
this
marinate
overnight
and
they'll
just
get
more
and
more
delicious,
and
that
married
that
vinegar
and
olive
oil
will
really
get
inside
the
beats
and
become
super
delicious.
We're
basically
just
going
to
put
these
beats
on
our
plate,
spread
them
out
a
little
bit
a
beautiful
red
color
on
that
white
plate.
A
nice.
A
You
can
use
goat
cheese
if
you
want,
but
in
our
case
we're
going
to
use
just
a
little
bit
of
crumbled
feta
and
we're
just
going
to
scatter
a
little
bit
of
that
crumbled
feta
on
top
of
there
as
well,
and
you
can
use
any
kind
of
cheese
if
you
like
Parmesan
cheese,
you
can
use
that,
but
I
really
suggest
using
either
goat
cheese
or
a
feta
cheese,
and
if
you
wanted
to,
we
could
take
just
a
little
bit
of
fresh
parsley
or
any
other
kind
of
fresh
herb.
Chives
will
work.
A
E
A
We've,
our
beautiful
beef
short
ribs
from
Dillingham
farm
that
we
got
yesterday
at
the
farmers
market
and
beef
short
ribs.
Are
nice
big
chunks
of
meat
from
the
ribs
of
the
count?
So
you
can
see
here
are
two
big
pieces
of
rib
bone
and
there's
a
nice
cap
of
meat
on
there,
and
these
are
in
the
offcut
or
a
tougher
cut
of
meat.
So
they
lend
themselves
to
a
long,
slow,
cooking
versus
something
quick
like
a
steak.
A
So
it's
a
really
nice
long,
slow
process,
there's
just
a
ton
of
flavor
in
cuts
of
beef
that
are
not
your
fancy,
cuts
and
they're
also,
usually
quite
a
lot
cheaper
than
your
fancy
cuts
of
beef,
but
I
find
that
with
a
little
bit
of
energy
and
like
what
we're
going
to
be
doing
today,
a
little
bit
of
effort
put
into
it.
You
end
up
with
something
that
is
even
more
flavorful
than
a
steak,
just
a
plain
steak
off
the
grill.
A
I
get
a
little
olive
oil
in
our
pan
start
with
a
relatively
generous
amount.
The
technique
for
getting
a
really
nice
sear
on
something
is
once
you
put
it
in
your
pan,
make
sure
your
pan
is
nice
and
hot.
To
begin
with,
you
can
kind
of
tell
by
a
little
bit
of
shimmering
happening
in
your
olive
oil,
but
a
bigger
thing
is
to
not
move
it.
A
People
tend
to
want
to
stir
things
a
lot
more
than
they
really
need
to
be,
and
especially,
if
you
want
to
get
a
really
nice
sear
on
a
piece
of
meat
or
piece
of
fish,
especially
you
want
to
put
it
in
there
and
just
leave
it
alone
for
a
good.
This
will
part
would
take
about
five
minutes
or
so
per
side
to
get
a
really
nice
a
really
nice
sear
on
there.
A
So
while
our
short
ribs
are
searing,
look
like
I
said
it's
going
to
take
about
five
minutes,
or
so
we're
going
to
slice
up
the
vegetables
that
we'll
be
using
in
the
braise
in
this
case
we'll
be
using
onions.
We
got
this
beautiful
spring
onions
from
Iver
Creek
family
farm
yesterday,
as
well
as
these
lovely
carrots
and
we've
got
some
garlic
from
them
as
well,
so
we'll
be
cutting
these
relatively
thick
slices.
A
We
will
be
leaving
all
this
vegetables
in
there
and
they
will
be
part
of
the
sauce
that
ends
up
in
there
at
the
end
of
the
cooking
process.
So
we
will
covering
these
in
a
quarter-inch
whistles
lighted
and
for
this
batch
we're
going
to
be
using
one
onion.
If
you
like
your
onions,
you
can
use
it
just
a
few
more,
but
I.
Think
one
onion
is
plenty
for
this.
A
We
don't
want
them
to
cook
to
death.
We
want
their
still
to
be
a
little
bit
of
bite
to
them
a
little
bit
of
texture
to
them
at
the
end
of
the
three
hour
or
so
cooking
process,
and
then
we'll
add
some
garlic
as
well,
and
here
you
can
be
as
generous
with
as
you
want
I
like
a
lot
of
garlic
in
everything
I
cook,
so
we'll
put
putting
about
five
or
six
cloves
of
garlic
in
there,
and
these
will
just
leave
whole
and
they'll
cook
down
gently
and
we
won't
need
to
chop
them
up.
A
A
And
then
the
peel
slips
right
off,
so
our
short
ribs
have
a
really
nice
sear
on
both
sides,
testing
about
five
minutes
per
side
or
so
I'm
going
to
be
taking
them
out.
So
we
can
sear
off
our
vegetables
and
just
set
these
aside
for
a
few
minutes
and
we're
going
to
start
with
our
going
to
start
with
our
onions
and
our
carrot.
We'll
put
our
garlic
in
there
a
little
bit
later.
A
We
don't
want
that
garlic
to
burn
at
a
really
dinner,
just
spread
those
out
a
little
bit
and
we'll
let
them
take
on
just
a
little
bit
of
color.
So
we've
let
our
onions
and
our
carrots
saute
for
a
few
minutes,
they've
started
taking
on
a
little
bit
of
color.
At
this
point,
we're
going
to
add
our
chopped
herbs
crushed
cloves
of
garlic,
we're
going
to
add
a
good
tablespoon
of
tomato
paste.
A
A
So
we've
got
this
tomato
paste
cook
for
about
a
minute
and
at
this
point
we're
going
to
add
our
red
wine,
but
a
cup
and
a
half
of
red
wine
and
I'm
using
a
Cabernet
Sauvignon
a
medium
to
heavy
bodied
wine
is
something
that
you
would
want
to
drink
is
what
you
would
want
to
cook
with.
So
we're
going
to
add
that
to
the
pan.
A
A
We're
not
in
this
dish
we're
not
going
to
reduce
this
wine
at
all.
We
don't
necessarily
because
it's
me
cooking
in
the
oven
for
so
long.
We
don't
necessarily
need
to
cook
off
the
alcohol
at
this
point,
so
we
are
going
to
add
our
fresh
thyme
to
the
pan
and
then
we're
going
to
add
our
short
ribs
back
the
Nephilim
into
to
that
sauce.
A
little
bit.
A
And
we
have
a
little
bit
of
beef
broth,
you
can
use
chicken
broth
as
well
or
you
can
use
water,
but
beef
broth
is
what
I
would
suggest.
It
adds.
A
more
of
that
richness
and
it's
continually
cooking
beef
use
the
kind
of
broth
that
you're
cooking
the
meat
and
so
we're
just
going
to
use
some
of
this
beef
broth
and
we're
not
going
to
cover
these
short
ribs
we're
going
to
just
fill
it
up
till
it's
they're
just
just
about
cover.
A
So
this
is
about
a
cup
in
a
little
bit
and
then
we're
going
to
put
a
lid
on
top
of
this
and
then
the
whole
pot
will
go
into
a
preheated,
350
degree,
oven
for
between
two
and
a
half
and
three
hours,
so
a
great
side
dish
for
our
sure.
It's
our
green
beans.
We
weren't
able
to
find
any
at
the
farmers
market
today,
but
we
did
have
some
growing
in
our
garden.
So
these
are
some
of
our
green
beans.
A
There's
a
lot
of
different
ways.
You
can
cook
green
beans
in
this
case
we're
going
to
blanch
them,
which
means
par
cook
them
in
heavily
salted
boiling
water
and
then
we're
going
to
saute
them
a
little
bit
of
butter
and
finish
with
lemon
juice,
el-amin's
and
chopped
parsley.
Super
simple,
really
delicious.
A
As
everybody
knows
summer,
green
beans
are
prolific.
We
have
them
everywhere,
and
the
step
that
we're
going
to
do
with
the
blanching
is
a
good
way
to
preserve
them.
You
can
blanch
them
cool
them
down
in
ice,
water
or
just
under
cold
running
water,
till
they're
cool,
and
then
you
can
actually
put
them
in
Ziploc
bags
and
freeze
them
really
well,
and
they
you
can
then
use
them
from
frozen
all
summer
long
into
the
fall.
You
can
also
pickle
them
really
well
make
dilly
beans,
which
is
super
super
delicious.
A
So
what
we're
going
to
do
here
is
we've
got
pot
of
heavily
salted
water,
it's
at
a
rolling
boil,
so
a
heavy
boil
and
we're
going
to
just
drop
our
beans
right
in
there.
These
will
take
three
to
four
minutes
and
to
blanch
and
then
we're
going
to
strain
them.
Our
green
beans
are
blanching.
We're
going
to
be
finishing
them
in
in
some
butter
with
almonds,
lemon
juice
and
chopped
parsley,
a
step
you
can
do
ahead
of
time.
You
can
do
this
blanching
step
ahead
of
time
and
cool
them
down.
A
Storming
your
fridge,
and
you
could
just
do
this
step
a
little
bit
later.
We're
going
to
be
doing
it
basically
directly
from
the
blanching
water
to
the
pan.
So
I've
got
a
saute
pan
heating
up
over
medium-high
heat,
we're
going
to
add
about
a
tablespoon
of
butter
to
the
pan,
we're
going
to
let
that
melt
and
we're
going
to
let
this
start
to
get
just
a
little
bit
nutty.
We
don't
want
to
turn
it
to
brown
butter,
but
we
definitely
want
to
toast
just
a
little
bit
and
almonds
that
are
going.
A
There
will
help
with
that
step
as
well.
We'll
have
everything
ready
as
I'm
going
to
while
that
butter
is
melting.
Some
roughly
chop
our
parsley
here.
You
can
use
other
herbs
for
this,
but
herbal
or
chives
will
be
really
nice
as
well,
but
I
really
like
just
fresh
chopped
parsley
as
a
green,
finishing
herb
and
we're
going
to
use
some
lemon
juice.
For
this.
A
So
the
remains
of
ledge
for
about
three
minutes
now,
I'm
going
to
strain
them
in
the
sink
and
I'm
just
going
to
let
them
drain.
While
we
finish
the
butter,
so
I
butter
is
starting
to
take
a
little
bit
of
a
nutty
smell.
You
really
need
to
smell
this,
it's
hard
to
visualize
it
it's
all
about
smell
and
we're
going
to
add
a
good
pinch
or
two
of
sliced
lemons
to
the
pan.
A
A
Those
nuts
will
burn
quickly
if
you
don't
pay
attention,
so
you've
got
a
little
bit
of
nice
golden
color
coming
on
to
these
so
I'm
going
to
leave
them
for
about
five
or
ten
more
seconds
while
I
go
grab
the
green
beans,
and
we
did
that
we
did
take
the
little
stem
end
off
these
green
beans
earlier
so
they're
good
to
go,
and
if
you
need
to
string
them,
do
that
ahead
of
time
as
well.
But
these
did
not
need
to
be
so
we
add
our
blanched
green
beans
to
then.
A
A
A
A
A
Top
of
our
short
ribs
and
there
we
have
our
red
wine
braised
short
ribs.
These
are
super,
delicious,
really
easy
to
make.
They
actually
also
get
better
with
time.
So,
if
you
want
to
make
them,
you
can
make
them
a
couple
days
ahead
and
let
them
just
cool
in
the
fridge
and
then
reheat
them
really
slowly
in
a
low
300,
300,
25
degree,
oven,
till
they're,
nice
and
hot.
They
just
get
better
and
better.
A
They
also
store
pretty
well
in
your
fridge,
so
you
can
have
them
for
a
few
days
if
you
want
to
make
a
really
big
batch,
and
you
can
also
make
them
and
freeze
this
whole
set
up,
which
is
also
helpful,
for
you
know,
thinking
ahead
for
meals,
so
we've
got
our
beet
salad
with
feta
cheese,
balsamic,
vinegar
and
almonds.
On
there
we've
got
our
slow-cooked
braised
beef
short
ribs
in
red
wine,
with
onions
and
garlic
and
carrots
sauteed
green
beans,
tossed
in
almond
parsley,
lemon
juice
and
butter
time
to
eat.