Purely Peppermint

       Two weeks stand between now and Christmas. Christmas trees, lights, and reindeer statues decorate the house. Why not decorate your table with some festive, refreshing peppermint desserts or make a jar of cocoa to go? Look over the follow recipes and pick your favorite!!

Chocolate Peppermint Bark

Ingredients:

• 6 ounces white baking chocolate, chopped
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup crushed peppermint or spearmint candies, divided

Directions:

1. In a microwave-safe bowl, melt white chocolate at 70% power; stir until smooth. Repeat with chocolate chips. Stir 6 tablespoons of crushed candies into each bowl. Drop white chocolate and semisweet chocolate in alternating spoonfuls onto a waxed paper-lined baking sheet.

2. With a metal spatula, cut through chocolate to swirl, spreading to 1/4-in. thickness. Sprinkle with remaining crushed candies. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: about 1 pound.

Prep Time: 15 minutes

Makes: 8 servings

Peppermint Meringues

Ingredients:

- 2 eggs whites

- 1/8 teaspoon salt

- 1/8 teaspoon cream of tartar

- 1/2 cup white sugar

- 2 peppermint candy canes, crushed

Directions:

Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Makes: 4 dozen

Peppermint Stick Cocoa (in a jar!)

Ingredients:

- 1 cup powdered milk

- 1 cup unsweetened cocoa powder

- 1 cup granulated sugar

- 1/2 teaspoon salt

- 1/2 cup miniature chocolate chips

- 1/2 cup crushed peppermint candy

Directions:

1. - Layer powdered milk, cocoa powder, sugar, salt, chocolate chips, and peppermint candy.

Makes: Fills a 1-quart jar (12 servings)

Note: If your containers are different sizes, keep the ratio of ingredients consistent. On the back of the tag, write: Mix contents in large bowl. For each serving, place 1/3 cup cocoa mix in a mug and stir in a cup of boiling water. Store rest of mix in a container.

MERRY CHRISTMAS!!

***and happy cooking***

Pumpkin Madness!

       The trick-or-treating is over, the spooky decorations have been taken down, and that crazy cow costume you wore this year has been tucked away. Halloween is officially over, but who's to say the season of pumpkins is? Many times when we hear the word "pumpkin," our mind instantly flashed to an image of a jack-o-lantern, complete with triangle-shaped eyes and a goofy one-toothed grin, typically seen on everyone's porches during Halloween. However, Halloween can sometimes just be the beginning of pumpkin madness. The irresistible spicy flavor of pumpkin has recently become so popular that stores have even began selling products ranging from pumpkin ice cream to pumpkin flavored beer. Check out some of these recipes below and add a litte SPICE to your life!

Pumpkin Vanilla Oatmeal 
what you'll need:
1/2 cup cooked rolled oats (use gluten free oats for gluten allergies)
1/3 cup French Vanilla Yogurt (Hint: Organic sometimes works better)
2 Tablespoons of Pumpkin Butter
1 Packet Stevia or Truvia
Sprinkle of Cinnamon

Directions:
1. Layer oats, yogurt, cinnamon, truvia, and pumpkin butter.
2. SWIRL to mix
3. ENJOY!

Pumpkin Spice Frappe
What you'll need:
1 1/2 cups coffee, frozen, partially thawed
2 Tablespoons pumpkin, canned
1/2 Teaspoon vanilla extract
1/4 teaspoon pumpkin spice, ground
1 teaspoon Stevia
1/2 cup unsweetened coconut milk from carton, not canned
2 Tablespoons whipped cream, fat free
1 dash cinnamon, ground

Directions:
1. In a blender, add coffee, pumpkin, vanilla, pumpkin spice, stevia, and coconut milk. BLEND until smooth.
2. Pour into a glass and top with whipped cream and a sprinkle of cinnamon






Pumpkin Roll
For the Cake:
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree

For the Filling:
1 (8ounce)package cream cheese
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions:
1. Preheat oven to 375 degrees F. LIne a 15x10inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.

2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully, peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour.

Christmas Tree Sale

       The Christmas season is just around the corner... FORTY NINE days to be exact! What better to way to get into the holiday spirit than to find the perfect tree to compliment your living room or den? and why not support a local school in the process? Hardin Park Elementary School (HPES) wants to refurbish their playground! With your help, in purchasing a tree, half of the proceeds from this fundraiser will do just that!

   

You have two choices: Order your tree/wreath from a HPES student 

OR 

Pick up a pre-order form at the HPES Front Office.

The Christmas Tree Lot is located at 1082 East King Street, Suite 6 in Boone, NC. Starting November 15th, the lot will be open for business. Order before November 12th to ensure your tree! If you decide to wait to buy a tree until the 15th, call the High Country HOME office to make sure there will be a tree for you!

Call (828)264-2670.

FYI: If you can't make it to the lot, pay the low cost fee of $5 for delivery!

Just hear those sleigh bells, ring-a-ling...

Oh dear, is that deer?

Here in the High Country deer hunting season is in full swing! Once you're out of the woods, what should you do with your prized deer meat? Try one of these fun recipes.

Venison Chili

Ingredients:

1 pound boneless venison steak, cubed

1 pound pork sausage

1 onion, chopped

2 cloves garlic, minced

1 (6 ounce) can tomato paste

Hot pepper sauce to taste

Salt and ground black pepper to taste

1 (15.5 ounce) can cannellini beans, drained

1 (10 ounce) can diced tomatoes green chilies

3 tablespoons chili powder, or to taste

1 cup shredded Cheddar cheese for garnish

Directions:

1.) Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.

2.) Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.

Prep time: 20 minutes

Cook time: 8 hours

Serves: 8

~OR TRY~

Venison Stroganoff

Ingredients:

1 pound venison, cut into cubes

Salt and pepper to taste

Garlic powder to taste

1 onion, chopped

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (16 ounce) package uncooked egg noodles

1 (8 ounce) container sour cream

Directions:

1.) Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.

2.) Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

3.) When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4 

Happy cooking! Let us know if you tried and liked either of these recipes!

Eat more pumpkin!

       The advent of winter is upon us, but before you go and pick out a Christmas tree to put up in your living room remember that there are a few holidays we have to get through before the end of December. That first holiday comes at the end of October: Halloween. 

       The first words that come to mind when I think of October are hot apple cider and pumpkins. Why not try seasonal recipes to satisfy your sweet tooth? Because who says you can only make fudge during Christmas time? 

Pumpkin Fudge

Ingredients:

• 3 cups sugar
• 3/4 cup melted butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

Preparation:

• Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. 
• Cook, stirring constantly for about 12 minutes.
• Remove pan from heat.
• Stir in remaining ingredients until well blended. 
• Pour into a greased aluminum foil-lined 9-inch square pan. 

Let stand 2 hours or until completely cool; cut fudge into squares.

Note: Line pan with aluminum foil before you cook the fudge. Once the remaining ingredients are added, quickly spoon the fudge into the pan.

Recipe Time

Cook time: 15 minutes

Prep time: 10 minutes

Stand: 2 hours

OR TRY

Candy Corn Cookies

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon lemon zest
• Yellow food coloring
• Red food coloring

Preparation:

• Beat butter and sugar together at medium speed with an electric mixer 2 minutes. Beat in egg and vanilla extract. Combine flour, salt, and lemon zest; gradually stir into butter mixture.
• Divide dough into 3 equal pieces (about 1 1/4 cups each); tint 1 piece with yellow food coloring. Tint another piece orange using red and yellow food coloring. (Add 1 to 2 teaspoons flour to orange dough if food coloring makes it softer than other colors.)
•  Place white, untinted dough in bottom of a 9- x 5-inch loaf pan, pressing down. Top with orange dough and then yellow, pressing down. Cover and chill 2 hours.
• Turn dough out onto work surface. Cut slices 3/8-inch thick from dough; cut each slice into 6 triangles. Place cookies on parchment paper– or aluminum foil–lined baking sheets. Bake at 350° for 7 to 8 minutes, or until set but not browned. Cool on wire rack 1 minute; transfer to wire racks to cool completely.

Recipe Time
Prep time: 50 minutes
Chill: 2 hours
Bake: 7 minutes


       Enjoy the fall weather and happy cooking!!

Website Blowout Special!

For this week only, we're offering to build you a comprehensive website for only $400! With only 6 slots left, this blowout special ends Thursday, so call us today at 828-264-2670 and expand your business!

Festive Fall Recipes

    The official start of fall is not for another two weeks, but if you look at the trees dotting the mountainside of the High Country you would think differently. The first chill of fall air graced our presence this weekend and soon the aromatic scents of pumpkin and caramel will follow. Pull out your warm blankets stuffed in the back of your closet and cozy up to these fall recipes.

            Homemade Pumpkin Spice Latte

 

 
Ingredients:

Pumpkin spice syrup

-  1 ½ cups of water

-  1 ½ cups sugar

-  4 cinnamon sticks or 1 Tbsp ground cinnamon

-  ½ tsp ground cloves

-  ½ tsp ground ginger

-  1 tsp ground nutmeg

-  3 Tbsp canned pumpkin

For a single latte:

-  2-4 Tbsp espresso

-  6-8 oz skim milk, very hot

-  1-2 Tbsp pumpkin spice syrup

-  Optional: Whipped Cream


DIRECTIONS:

1. To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.
2. Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
3. Allow mixture to cool for 10-15 minutes.
4. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.
5. Keep syrup in the fridge, it will last a while.
6. To make the latte, combine espresso with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to taste).
7. If desired, top with whipped cream.

Estimated cook time: 25 minutes

 

Apple Cider Caramel Cookies:

Ingredients:

-  1 cup unsalted butter, almost melted

-  1 cup granulated sugar

-  ½ tsp salt

-  1 (7.4 oz) box of Alpine Spiced Apple Cider instant drink mix

- 2 eggs

-  1 tsp vanilla extract

-  1 tsp baking soda

-  ½ tsp baking powder

-  3 cups All-Purpose flour

-  1 (14 oz) bag of Kraft caramels

DIRECTIONS:

1.      Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, and then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

 

 

So get up and into the kitchen and start your fall pre-season baking!

 

Take a Hike!

            Living in the High Country, we have the ability to walk out of our front door and see a big, beautiful mountain staring us in the face. During the winter we can drive just a few short miles down the road and experience some of the best skiing on the East Coast. Needless to say, the High Country is a pretty spectacular place to be.

One of my absolute favorite outdoor activities up here is hiking. It may sound corny, but I always feel much more "in-tune" with nature when I take a hike. There is absolutely no better feeling than taking that final step to the top of a peak or a lookout, and you look around to see the most breath-taking view. I remember the first time I ever stepped out and saw the way those big, beautiful mountains seemed to roll on forever, and suddenly I felt so small in comparison. It's truly an incredible feeling.

           There are countless trails and climbs located right here in the High Country where you can experience this for yourself. Whether you're a hiking junkie like me, or you are just getting started, this list of trails is great for helping you find the perfect hike!

Your Perfect Labor Day Menu!

Whether it's the delicious smell of hamburgers sizzling on the grill, the juicy and flavorful watermelon, or the sound of a cold beer being opened, we all love the tastes of summer. Unfortunately, summer is coming to an end, but Labor Day is the perfect way to end it with a bang! Try out some of these delicious recipes on your day off and enjoy what's left of the season! 

Almost-Famous Fried Pickles  

What you're going to need: 

For the Sauce: 

• 1/4 cup mayonnaise
• 1 tablespoon drained horseradish
• 2 teaspoons ketchup
• 1/4 teaspoon Cajun seasoning
• For the Pickles: 
• • Peanut or vegetable oil, for frying
  • 1/2 cup all-purpose flour
  • 1 3/4teaspoons Cajun seasoning
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • 2 cups sliced dill pickles, drained
  • 
    
  • Directions: 
  • • Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
      Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
      Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.
      ENJOY! 
      
      
      
      
      
      Creamy Dijon-Dill Potato Salad 
      What you need: 
      • 3 pounds Yukon gold potatoes, peeled
      • Kosher salt and freshly ground black pepper
      • 2 stalks celery
      • 1 cup mayonnaise
      • 1 small red onion, finely chopped (about 1/2 cup)
      • 1/4 cup tightly packed chopped fresh dill
      • 1 to 2 tablespoons vinegar
      • 1/2 lemon, juiced
      • 1 tablespoon grainy or regular Dijon mustard
      Directions: 
      Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

      Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

      Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

      When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
      
      
      
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  • 
    
• 
  

10th Mile High Kite Festival!

If you're still looking for something to do this labor day weekend, head over to Beech Mountain for their Mile High Kite Festival! The festival is an annual tradition at Beech Mountain and fun for the whole family! Don't have a kite? NO WORRIES. They will be handing out free kites to the first 300 children 12 and under. There will also be decorating materials provided for the free kites, and a contest will be held for the biggest, smallest and best decorated kite! Everyone is more than welcome to bring their own kite to fly, but there will also be vendors selling all sorts of kites. There is no charge for admission, so come out to Beech Mountain this Saturday and Sunday and fly a kite! For more information check Beech Mountain's website: 

http://www.beechmountainchamber.com/10th-mile-high-kite-festival

      With the fall season quickly approaching, we begin to see the familiar colors of the season. The deep red in the leaves as they begin to fall off their trees, the burnt oranges in jack-o-lanterns we carve for Halloween, and the deep chocolate browns that remind us of that cozy sweater we like to curl up in. Along with the fall season comes the haunting aromas that begin to tickle our noses and make our mouths water. Whether it's a warm and cozy sip of hot chocolate while your reading your favorite book, or a delicious bite of pumpkin pie, there's something about food in the fall that is just so comforting and inviting.
         Whenever I used to think about sweet potatoes, my grandmother's house would always come to mind. My grandmother, who grew up learning how to cook like a "real-southern woman" makes some of the best dishes I have ever been so lucky to taste. One of the dishes I will always remember is her sweet potato casserole she made for every Thanksgiving dinner. Technically, it was considered a "vegetable" since it was made with sweet potatoes, but with the amount of brown sugar and marshmallows she put in, it could have easily qualified as one of the desserts.
           As the fall begins, sweet potatoes seem to pop up more than usual. many people tend to forget that sweet potatoes can be prepared in more ways than our traditional thanksgiving casserole. Sweet potatoes are actually one of Earth's few super foods because they are so packed with vitamins, minerals, and fiber. Aside from their deliciously sweet flavor, sweet potatoes are known to curb your appetite longer, and also help stimulate blood sugar. Sweet potatoes also only contain about half the calories of a regular potato, making them only around 95 calories each. Along with all these amazing benefits, sweet potatoes can be made in a countless number of ways, which are all equally delicious. So this fall, think outside the traditional casserole and give one of these recipes a try!

Sweet Potato Wedges: 
What you will need:

• 4-5 large sweet potatoes
• Olive Oil 
• Coarse Salt and Ground Pepper 
• Optional: Cinnamon Sugar

What to do:

1. Wash and peel the sweet potatoes. 
2. Use a large knife and slice each potato into slices about 1/2inch thick. 
3. Lay the sweet potatoes on a baking sheet or a baking pan. 
4. Lightly coat the potatoes with olive oil and stir until they all equally covered, but not soaked. 
5. Sprinkle a bit of salt and pepper over the dish. Add as much as desired. 
6. Place in the oven at 350 degrees and bake for 15-20 min. Stirring occasionally. 
7. Optional: before baking, add a sprinkle of cinnamon sugar to the potatoes, add a bit of sweetness.

For a quick snack...Sweet Potato Chips!

What you'll need: 

• 3 or more large sweet potatoes (add more or less depending on the serving size)
• Olive Oil 
• Coarse sea salt and fresh ground pepper to taste. 
• Optional spices and herbs: cinnamon, rosemary, cumin, cayenne, etc.

What you do: 

1. Wash and peel sweet potatoes
2. Thinly slice the sweet potatoes as evenly as possible (Careful not to cut yourself!) 
3. Coat the baking sheet with a bit of olive oil. 
4. Place the sliced potatoes on the baking sheet and brush with olive oil (don't drown them!)
5. Sprinkle with sea salt and any other spices you prefer 
6. Bake in the oven at 350 degrees for 30 minutes, stirring occasionally. (time may vary)
7. When the potatoes are golden brown take them out and let cool for 10-15 minutes. 
8. ENJOY! 

When you're craving french fries...Sweet Potato French Fries!

What you'll need: 

• About 4 large sweet potatoes
• 1/4 cup of olive oil 
• 1/2 tsp kosher salt 
• 1/2 tsp paprika 
• 1/2 tsp cinnamon 

What you do: 

1. Pre-heat oven to 425 degrees. 
2. Line a baking sheet with aluminum foil. 
3. Wash and peel the sweet potatoes, and cut into strips about 1/2 inch thick. 
4. Place sweet potatoes in a resealable plastic bag. Add oil, salt, paprika, and cinnamon. Seal the bag and shake until the fries are completely coated. 
5. Spread the potatoes out on the baking sheet in a single layer. 
6. Cook for 30 minutes, turning every 10 minutes until slightly browned. 
7. ENJOY! 

Blowing Rock Symphony Celebrates 25 Anniversary

This Friday, July 27th, the Blowing Rock Symphony by the Lake at Chetola Resort will celebrate its 25th anniversary. Billie Rogers, events director for the Blowing Rock Chamber of Commerce said this Friday's performance has been called, "the pinnacle event of the summer". In fact, Symphony by the Lake was voted one of the top 20 events by the Southeast Tourism Society this year, so why not come out and see this event! The event will begin with local favorites, the Harris Brothers, performing from 5:45 to 7:15. Then, the Symphony of the Mountains of Kingsport, Tennessee will begin playing at 7:30 until dark when the night will be concluded with a firework show. 

Tickets are $30 for adults and $12 for children under 12 and can be purchased through the Blowing Rock Chamber of Commerce or online at blowingrock.com/symphony. Guests can either bring a picnic dinner or can choose from three dinner options provided by The Manor House Restaurant at Chetola beginning at 5pm. You don't want to miss this event! 

What Are You Doing Tomorrow?

Looking for something to do in the High Country tomorrow? Why don't you check out The Blowing Rock Farmers market! Held on Park Avenue, off Main Street in front of the Blowing Rock Chamber of Commerce, it operates Every Thursday, May 17 through October 18, rain or shine from 4 - 6 pm. Here you can find the finest fresh fruits, vegetables, meats, flowers, dairy and whole foods such as breads and pastas, all from local farmers. For a complete list of vendors, visit http://www.blowingrock.com/farmersmarket.php.