Buffalo Creek Farm and Creamery, LLC
Farmstead Goat Dairy
3255 Buffalo Creek Farm Road
Germanton, NC 27019
Our farm was mentioned in the July/August edition of Epicurian Charlotte
an adventure in north carolina cheese
by catherine rabb
you knew it or not, North Carolina has been developing a national
reputation for high-quality, locallyproduced foods and beverages. We’ve
seen explosions in craft breweries, wineries and local distilleries.
North Carolina’s rich barbeque heritage is being celebrated across the
country. It’s particularly exciting to see how enthusiastically
Carolinians are supporting locally-grown and locally-made food and
Farmer’s markets are packed with avid fans that
support a swing back to local agriculture. North Carolina farmers and
producers are featured on restaurant menus, and foodies are willing to
make an effort to learn about-and seek out-the best North Carolina has
to offer. Fortunately for us, cheese is no exception. Small batch,
handcrafted cheese is produced across the state, in a wide variety of
styles. And, boy, is it good. Cheese that is worth seeking out-and
worth a drive-as the quality is exceptional.
A friend and I
decided to travel along the North Carolina cheese trail (of course,
sampling all the way), and visited several cheesemakers. Yes, it was
fabulous, and we learned a bit about the trail along the way. We
quickly learned how much we didn’t know about the cheesemaking process,
about dairy farming and about the dedication of the cheesemakers, and
we had a blast learning even more. We also quickly discovered a few
tips for a successful cheese trail excursion.
there are two cheese trails in north carolina.
roughly, the Western North Carolina Cheese Trail, which centers around
Asheville and the foothills, and the North Carolina Cheese Trail, which
covers the central part of the state. Both have excellent websites with
up-to-date information about the cheese producers, where each is
located and a link directly to each producer’s website.
an established wine trail, however, where there may be a tasting room
open at every stop, many of the cheese producers are tiny, juggling
tending animals, making cheese and handling marketing, sales and
distribution. Some producers have retail outlets on their properties
with regular hours, and some only host visitors on specific days or by
appointment. It’s smart to do a bit of pre-planning, calling ahead and
checking websites or Facebook pages before you head out. If you’re
really smart, you may be able, as you plan your trip, to find
interesting stops for refreshments along the way by comparing your
cheese trail route with the North Carolina Wine Trail, or the North
Carolina BBQ Trail.
the cheese come from a variety of animals
A huge variety of cheese is produced in North Carolina,
milk coming from cows, sheep, goats and even water buffalo! Cheese
making is an art form, with the hand of the cheesemaker evident, as
well as the type of milk used. Cheese may be made in a soft, semi-soft
or hard style. Some require little to no aging, while others are stored
in cheese caves, carefully aged and matured over time. An artisan
cheese is one that’s made primarily by hand, in small batches. A
farmstead cheese is made from the milk of the producer’s own animals,
and outside milk is not purchased or used at all in the production.
Faythe DiLoreto says, “Making cheese is part cooking, part chemistry
and part magic.” Be sure to bring a cooler along, as you’ll want to
stock up when you visit.
talk to the cheesemakers
a minute to chat with the cheesemakers. They are a uniformly
fascinating bunch of folks, often with terrific backstories. All are
committed to their animals, if they have them, to their cheese and to
providing healthy, fresh food for their neighbors. Following are a few
of their stories, but with over 40 small cheesemakers in North
Carolina, it’s on my bucket list to visit (and taste) with each and
fading d farms
Located in Salisbury, Fading D
Farms is one of a handful of working water buffalo farms in the United
States. Owners David and Faythe DiLoreto (a retired physician and
teacher, respectively) fell in love with buffalo mozzarella on a trip
to Italy. Why water buffalo? David notes that they are genetically
closer to the wild than cows, which makes them particularly resistant
to disease. David notes that milk from water buffalo contains an A2
protein similar to goat’s milk, making it possible for some lactose
intolerant folks to enjoy the cheese.
The DiLoreto’s originally
purchased six water buffalo, but now have 43 in total, as well as
alpacas and a gorgeous Great Pyrenees dog, Valcor, who is the alpaca
guard. The water buffalo adults are big (around 2,000 pounds), a little
stranger shy, but very sweet, and are each named for cheeses (Brie,
Mozzi and Rella, and Pepper-Jackie). When babies are born, they’re
bottle fed and don’t begin milking until they’re three years old.
learning to make cheese from water buffalo milk, Faythe had to
experiment, as there were no recipes, and the milk had a different pH,
stretch-ability and moisture content than milk from other animals. She
jokes that her neighbors have gourmet pigs, and they got to eat the
mistakes as she learned. Today, the DiLoretos have a spotless
cheesemaking facility, where Faythe keeps meticulous notes and records
about each batch of cheese she makes, and a cave that holds around 400
cheeses in various stages of brining and aging. Their retail space,
open Wednesday and Saturday afternoons, showcases their cheese, as well
as Nigerian crafts (their daughter is a missionary there).
cheese is a hit at several farmer’s markets around Charlotte-look for
them in Salisbury, Davidson and Cotswold. Be sure to check out a
crazy-good cheese Faythe makes called Sepore, a Tallegio-like cheese
that gets a bit soft in the center as it ages, as well as a buffalo
version of Bel Paese.
buffalo creek farm and creamery
outside Winston-Salem in Germanton, NC, is Buffalo Creek Farm and
Creamery. Johnny Blakley (a retired police officer) jokes that they got
started when he wanted a boat, and his wife, Robin, wanted a horse.
Four horses and no boat later, they bought a historic, but abandoned,
farm with brush so high they had to stand on the tractor to mow it. At
one point, the property had been a goldfish farm, and they had to fill
in over 20 lakes to create a pasture. Eventually, they sold off the
horses, and got sheep and goats to graze. Johnny took a cheese-making
course at NC State, and they began a two-year journey to establish
There hadn’t been a dairy farm in Forsyth County
in over 40 years, so the process was new to everyone involved. Robin
tells of the long awaited day that the license for their operation came
in the mail, and she kissed “that green piece of paper” all the way
down the driveway, she was so thrilled.
Today, the Blakleys
raise Nubians, and enjoy their “talkative” personalities. Robin tends
the animals and does the milking; the goats get animal crackers as a
treat after milking. Johnny makes the cheese, and the feta-both the
marinated and the plain versions of which have won first place awards
at the North Carolina State Fair-is fresh, light and utterly addictive.
He also makes a number of flavored Chèvres, including one made with
local Amish orange jam and cranberries, as well as a Dutch-style waxed
dipped cheese. Instrumental in developing the NC Cheese Trail, they
talk a great deal about how supportive the local cheesemaking community
is, and how all support each other. The tasting room is open seven days
When Fabian Lujan and Sandra
Sarlinga moved to North Carolina from Argentina, they missed the bread
from home. While they are new to cheese, they are not new to
entrepreneurship, and began making herbal jellies and selling them at
local markets. They wanted something that brought back customers each
week, and began baking the much missed European-style bread, including
baguettes, olive loaves and Parmesan loaves, using their church kitchen
to produce them.
In 2013, they added cheese. They approached
their friends at Calico Creamery, who welcomed them, shared their space
and their equipment. Calico has been a working dairy farm since the
1940s, with an excellent local reputation, making terrific cheese
themselves. Fabian is a self-taught baker and cheesemaker, and has
gained an avid following for his creations. His raw cow’s milk
cheese, Don Augustin, is a Manchego-style cheese and takes several months to cure.
two have a small cheese cave on the property, and, in keeping with
their entrepreneurial spirit, big plans, which include adding dairy
sheep to their property and planting a lavender field.
points out, “We like to cook, and we like to eat,” and the pleasure
they take in both is shared with their fans. It’s also evident in
Sandra’s warm and welcoming personality. Every third Sunday from April
to October (except during July, when it’s too hot), they host a pizza
club party at the farm. A hundred or more people show up, mingle and
eat the handmade pizza Fabian makes in the outdoor wood stove while
friends play music. To join them, visit their Facebook page and fill
out the form called “Sunday Pizza.”
paradox farm creamery
Farm Creamery was started in 2008 by a couple concerned about where
their food was coming from. Two doctors (she a Doctorate in Physical
Therapy, and he with a Juris Doctor degree-hence the name) started with
11 goats and began producing cheese a few years later. Today, Sue
Stovall runs the farm alone, as her husband, Hunter, passed away
suddenly in 2014. She tells poignantly of her decision to continue the
business, and how quickly she had to decide what to do, as breeding
season started just a month after he passed away. Now, she runs the
type of farm people imagine their food comes from. She still raises
goats and does so in the most sustainable way possible. Babies stay
with their mothers until they are weaned. The goats are pastured, not
grain fed, and pastures are rotated to prevent disease. Two mini horses
graze on the empty pastures, which helps the fields stay healthy. A
small, but dedicated team, including
cheesemaker Claire, crafts the
cheeses and works with the animals. Be sure to try Cheese Louise, named
for their first goats, Thelma and Louise. It’s wonderfully creamy and
mild, and they boast a number of other excellent offerings as well.
Lovely and gracious, Sue notes, “My life is so different than what I
had planned,” but her many fans (including many restaurant chefs)
applaud her dedication and thoughtful commitment to the entire process.
What a fun-and delicious-way to explore North Carolina!
Our farm was mentioned in the July edition of Carolina County Magazine
North Carolina’s cheese trail will make you smile
By Leah Chester-Davis
growing number of cheesemakers in the state is a welcome addition for
the farm-to-table scene. The world of cheese usually offers something
for all ages to love, from the pickiest of eaters to those with a
discerning palate. With nearly 40 artisan and farmstead cheesemakers
calling North Carolina home, you’re sure to find a favorite.
of the cheesemakers on the N.C. Cheese Trail are located in the
Piedmont and Sandhills region of the state, though High Mountain
Meadows Farm & Creamery is the westernmost outlier, located in Clay
County. Holly Grove Farms (Tri-County EMC territory) is the farthest
east on the map, located near Mt. Olive, about an hour southeast of
Raleigh. A different trail, the WNC CheeseTrail covers the Western
North Carolina mountain region and foothills.
the N.C. Cheese Trail is relatively new at about two years old, some of
the dairies have been around awhile and have developed quite a
following, such as the Goat Lady Dairy in Climax and Chapel Hill
Creamery in Chapel Hill. Many cheesemakers along the trail are located
near some of the state’s wineries, which make for an enjoyable day
visit. After all, cheese and wine are a quintessential pairing.
of two terms will be useful when exploring the trail: artisan and
farmstead. Artisan or artisanal cheese implies that a cheese is
produced primarily by hand, in small batches. Artisan cheese may be
made from all types of milk. The cheesemaker may not be the farmer.
cheese signals that the cheese is made with milk from the farmer’s own
herd where the animals are raised. It, too, most likely will be
artisanal and made in small batches.
Owners of two dairies on
the trail - Buffalo Creek Farm and Paradox Farm Creamery - spearheaded
the effort to organize cheesemakers in the Piedmont and Sandhills to
create the N.C. Cheese Trail. Their goal is to promote cheese and
cheesemaking and to help more people become aware of quality, locally
produced cheese. Most of the producers are small dairies and the trail
gives them an opportunity to share their story and cheese with a broad
audience, says Sue Stovall with Paradox Farm Creamery, located in West
End (Randolph EMC territory).
Along the trail, visitors will
find a wide range of cheese flavors, primarily made from cows and goats
milk (although Fading D Farm, outside Salisbury, has a water buffalo
dairy herd, the only one in the state).
The N.C. Cheese Trail is
part of a thriving value-added dairy industry in the state, according
to the N.C. Department of Agriculture and Consumer Services. While the
state’s cheese business is small compared to other states like Vermont
and Wisconsin, it is the largest in the Southeast, with 38 cheese
makers making a $10 million impact on the state’s economy.
N.C. Cheese Trail is a great introduction to local food and healthy
eating,” Stovall says. “One taste and you can tell the difference!”
Know Before You Go
setting out, take a look at the North Carolina Cheese Trail website at
nccheesetrail.com, which links to individual farms. Farm hours vary and
some aren’t open to the public, although cheesemakers often set up
stalls at local farmers markets, with samples available to try before
purchasing. Many local cheese products also can be found in stores
Our farm was featured in the 2016-17 edition of The Winston-Salem Journal’s City Guide
you spot newborn Nubian goats frolicking in the fields in late winter,
you know it won’t be long before there’s fresh goat cheese in Forsyth
County. We’re lucky around here to have two farms raising goats,
milking them, and producing farmstead goat cheese - a truly lock
product. A bonus is that both Buffalo Creek Farm & Creamery in
Germanton and Once Upon a Meadow in Kernersville produce different
types of cheeses than complement each other.
Buffalo Creek Farm
& Creamery is owned by Johnny and Robin Blakley. Most days you’ll
find Robin milking the goats and Johnny crafting the cheese.
Their 34-acre farm was originally part of a former Civil War plantation
that grew tobacco, and it has been a cow dairy and a fish farm before
its latest rebirth as a Nubian goat dairy. The couple now produces both
aged raw milk and fresh chèvre on their farm. They’re also active in
agri-tourism to educate customers about local food and small farms.
something we’ve both always enjoyed and something our grandkids now get
involved with,’ Johnny says of farming. “We’re hoping to have something
to pass on to the next generation that’s sustainable. For the people
who are out looking for local products, we’re able to fill a niche.”
Creek’s top selling cheeses include its fetas and flavored chèvre. It
will sell some seasonal flavors this year, such as onion basil. Orange
cranberry was a seasonal cheese that became so popular it’s become a
In addition to raising goats, the Blakleys
also raise a few Katahdin cross hair sheep, Hereford/Angus cross
cattle, and then plan to add pasture-raised hogs soon. The couple built
a farm store in 2011 to sell their goat’s milk cheeses and soaps, as
well as their farmstead meats and pastured eggs.
which is open seven days a week, also sells a variety of N.C.-made
products. It’s located at 3255 Buffalo Creek Farm Road, Germanton. You
can also find Buffalo Creek’s goat cheese at Let It Grow Produce,
Cobblestone Farmers Market, and Reynolda Farmers Market.
Upon a Meadow is a 20-acre family farm located on what used to be a
tobacco farm in Kernersville. Jesse and Jon Cecil and her parents,
Harold and Carol Penick, all help with the chores necessary to operate
the goat dairy. Together, they raise a herd of 30 dairy goats and a
varying flock of heritage turkeys and chickens. They’ve also started
orchards with heirloom apples, plums, peaches, and pears, and they tend
to a garden that’s stocked with herbs.
Jesse double-majored in
English and biology - and had a pet goat - while she was in college.
She’s put both of her degrees to work: She writes and shares farm
stories to promote the farm; and she seeks to improve her herd’s
genetics by crossbreeding their high-end dairy goats with a wild
Spanish buck that results in hardy kids with thick wooly coats. She’s
also collecting polled goats (goats born without horns) and breeding
the horns off her herd. They rotate the herd through their pastures and
terrace their land to reduce erosion, and their goats eat honeysuckle
in their woodlands.
“I want this little spot of land to be better because I was here,” she says.
typically gravitate to their plain chèvre, stuffed basil, and two olive
oil marinade cheese - one that is based on a 13th century English
recipe to preserve cheese and another from their own recipe. This year
they’ve also added a goat mozzarella cheese. You can find Once Upon a
Meadow products at Washington Perk, Cobblestone Farmers Market, King
Farmers Market, J. Peppers (Kernersville), and Eclection (Kernersville).
A sample of other farms on the state cheese trail:
Grove Farms is in the Grantham community near Goldsboro and Mount
Olive. With approximately 1,000 Alpine, Saanen, and Toggenburg dairy
goats, it’s one of the largest farmsteads and woman-owned goats dairies
in the United States. The gift shop is open Saturdays and has
spreadable goat cheese in several flavors including chèvre, basil,
chive, and jalapeno.
Piemonte Farm in Greensboro is open by
appointment. Formerly in Burlington, the farm has received a Martha
Stewart American Made award. Its cheese flavors are inspired by Spain
and Italy and include Old Glencoe, Homestead Cheese, Burlington Blue,
Don Agustin, and Don Gabino. Varieties can be purchased on the farm, by
appointment or at area farmers’ markets.
There are 11 farms on
the North Carolina Cheese Trail that produce wide varieties of cow,
sheep, and goat cheese. Several of them accommodate visitors and offer
fresh products in their stores. The trail’s website, nccheesetrail.com,
has info on each farm’s location, visiting hours, and other locations
where products can be purchased.
Our farm was mentioned in the August 31, 2016 edition of the Winston-Salem Journal
Farm to Fourth took the efforts of many
By Michael Hastings
I’m still trying to take in everything that happened Sunday night.
On the surface, a handful of chefs fed 140 people a five-course meal.
event, called Farm to Fourth: A Harvest Dinner, was sponsored by the
Winston-Salem Journal and held downtown in the middle of Fourth Street.
me, it was much more than a meal. It was the realization of a vision
that I had four years ago: a farm-to-table dinner in Winston-Salem.
But I also think that the concept now represents something for the whole community.
doesn’t care about local food, cooking, farms, farmers markets and
restaurants. But as a food writer and food lover, I want everyone to
And good food breeds a good quality of life. Cities use
good farmers markets and good restaurants as a recruiting tool. That
has economic benefits for everyone.
My goals in organizing the
dinner were to honor the great farmers and chefs we have and to show
the larger community that we are developing a great food scene.
took a lot of people make this dinner a success. First, was the
Journal’s publisher, Kevin Kampman. When I came to him with the idea,
he didn’t blink before he agreed to put the paper’s resources behind
the event as the major sponsor.
And then came Justin Gomez, the
paper’s marketing director, who had the somewhat thankless job of
getting permits, renting tables and chairs, and completing a thousand
other nitty-gritty tasks. He didn’t complain once - at least to my face.
And then there were all the great chefs and restaurant workers:
•Jeff Bacon, Janis Karathanas and their team from Providence Restaurant and Catering
•John Bobby of Rooster’s: A Noble’s Grille
Froelich, who recently moved from cooking at the Hearth Restaurant at
Sanders Ridge to to running the food service at High Point University
•Jared, Jordan, Rick and Lori Keiper of the Tavern in Old Salem
•Harrison Littell of The Honey Pot
•Lucas McGill of Hutch & Harris
•Richard Miller of Graze
•Travis Myers of Willow’s Bistro
did an incredible job with the food. As I told someone, all of our
efforts would have been for naught if the food wasn’t delicious.
also had all local beer and wine from Hoots Beer Co., RayLen Vineyards,
Childress Vineyards and McRitchie Winery and Ciderworks.
special thanks to Mary Haglund and Ben Boger of Mary’s Gourmet Diner.
They didn’t cook anything, but they worked just as hard in managing a
group of volunteer servers and making sure all the courses got to the
table in a timely manner. The dinner went like clockwork, thanks to
We had some sponsor help, too, most notably a $2,500 grant from The Millennium Fund.
still tallying all the expenses, but we expect to have some money to
donate to the N.C. Agricultural Foundation. It will be earmarked for
small-farmer education that will be administered by the Forsyth County
office of the N.C. Cooperative Extension Service.
Finally, I want to thank the 140 people who paid $60 to attend the dinner.
I’ve been moved by all the emails, text messages, tweets and Facebook posts that I’ve read in the last three days.
I think the attendance and comments have ensured that we’ll do something bigger and better next year.
do want to share one note from Mary Terrell Miller, a Facebook friend
whom I’ve never met in person. I wish I had met her Sunday night.
you for a great evening,” she posted on Facebook. “The food was
extraordinary, each course delicious, service was sweet and friendly,
venue perfect, nice music and I loved being with everyone at our table.
A lot of people worked very hard to make this dinner seem so
People sometimes forget that the last pieces of a
puzzle in a great community are the people who buy and enjoy the food.
I hope I never forget that.
Our cheese was mentioned in the September 1, 2016 post on TowniesWS
Peek Inside :: The New Menu at The Honey Pot
Hoots + Honey-braised PTB Pork Belly:
melon / cilantro / feta / pickled onion / radish / chimichurri
Our farm was mentioned in the October 15, 2016 edition of the Courier Tribune
Goat Lady Dairy wins big at State Fair
RALEIGH - Goat Lady Dairy of Climax took top honors in the 2016 N.C. State Fair Cheese Competition.
dairy’s Lindale Raw Milk Gouda won Best of North Carolina and Best of
Show, in addition to winning the Open Class Hard Cheese category.
Lady Dairy also won first place with its Sandy Creek, Smokey Mountain
Round and Roasted Red Pepper Fresh Chevre. The Best of Show and Best of
North Carolina winner receives a platter, a rosette and a $100 check
from Whole Foods Market.
Kilby Family Farm in Asheboro took home two first-place awards.
year, eight North Carolina cheese makers competed, submitting 47
cheeses. Judging took place Oct. 7. A team of five judges rated the
cheeses on technical and aesthetic merits using the American Cheese
Society’s point system: First place, 93-100 points; second place,
86-92; and third place, 80-85.
This competition seeks to draw
attention to North Carolina’s growing cheese industry. There are nearly
40 creameries producing cheese across the state. The winning cheeses
are on display at the fair, with many available for sampling and
purchase in the Got to be N.C. Dairy Products booth.
The following local cheeses were honored:
* Open - Soft Ripened
place, Ellington by Looking Glass Creamery in Fairview and Sandy Creek
by Goat Lady Dairy in Climax; second place, Snow Camp by Goat Lady
Dairy and Blue Streak by Celebrity Dairy in Siler City.
* Open - Soft and Spreadable
place, Cottonbell by Boxcarr Handmade Cheese in Cedar Grove, and Garbo
Serendipity and Mango Serendipity by Celebrity Dairy in Siler City.
* Open - Hard Cheese
First place, Lindale Raw Milk Gouda by Goat Lady Dairy of Climax and Linville by English Farmstead Cheese in Marion.
* Goat’s Milk Fresh Chevre Cheese (Flavored)
place, Smokey Mountain Round and Roasted Red Pepper by Goat Lady Dairy
in Climax, Fig and Honey by Kilby Family Farm in Asheboro; second
place, Onion Basil by Buffalo Creek Farm and Creamery in Germanton, and
French Kiss and Confetti by Celebrity Dairy in Siler City; third place,
Pimento by Buffalo Creek Farm and Creamery in Germanton, and Fig and
Honey by Goat Lady Dairy in Climax.
* Goat’s Milk Fresh Chevre Cheese (Unflavored)
place, Plain Chevre by Kilby Family Farm in Asheboro; second place,
Unflavored by Buffalo Creek Farm and Creamery in Germanton and Pure
Chevre by Celebrity Dairy in Siler City; Creamy Classic by Goat Lady
Dairy in Climax.
* Goat’s Milk Aged Cheese
First place, Providence Natural Rind by Goat Lady Dairy in Climax; second place, Silk Hope by Celebrity Dairy in Siler City.
cheeses in the contest are on display in the Education Building during
the State Fair through Oct. 23. Many of the cheeses also will be
available for sampling and sale at the Got to Be NC Dairy Products tent
located between the Waterfall and the Jim Graham Building.
Our farm was mentioned in the October 18, 2016 edition of the Salisbury Post
Salisbury’s Fading D Farm a winner at State Fair
By Deirdre Parker Smith
Salisbury’s Fading D Farm brought home several cheese prizes from the N.C. State Fair.
Their water buffalo mozzarella won third in the mozzarella category.
they won first place in smear ripened cheese for the Bel Bufala and
Sapore, two flavorful cheese, also made from water buffalo milk.
The Sapore, an Italian-style cheese, also won first place in semi-soft cheese and their Roco won second in hard cheese.
They competed with cheesemakers from all over the state.
Lady Dairy of Climax took top honors in the N.C. State Fair Cheese
Competition, sponsored by Whole Foods Market. Their Lindale Raw Milk
Gouda won best of North Carolina and Best of Show in addition to
winning the Open Class Hard Cheese category.
Goat Lady Dairy
also won first place with its Sandy Creek, Smokey Mountain Round and
Roasted Red Pepper Fresh Chevre. Eight cheesemakers competed, submitted
47 cheeses, and the list is mouth-watering.
Five judges rated
the cheese in technical and aesthetic merits using the American Cheese
Society’s point system: to win first, a cheese must rack up 93-100
points; for second 86-92; and for third, 80-85.
competing were Looking Glass Creamery in Fairview, English Farmstead
Cheese in Marion (close to Linville Falls Winery), Boxcarr Handmade
Cheese in Cedar Grove, Buffalo Creek Farm and Creamery in Germanton,
Celebrity Dairy in Siler City, Kilby Family Farm in Asheboro.
of the cheeses are on display in the Education Building through Sunday.
Many of the cheeses will be available for tasting and for sale at the
Got to Be NC Dairy Products tent between the Waterfall and the Jim
Fading D sells at the Salisbury-Rowan Farmers’
Market on Saturdays from 9 a.m.-noon and at the farm’s store on
Wednesdays and Saturdays, 3-6 p.m. They also sell at the Davidson,
Cotswold and Greensboro farmer’s markets and at venues in the Carrboro
and Durham area.
Speaking of cheese, if you’re interested in a
little trip, check out Much Ado About Cheese on Nov. 6 from 1-4 p.m. at
the The Rickhouse in Durham.
Salisbury’s Fading D Farm will be
there, along with other winners from the State Fair such as Goat Lady
Dairy and Boxcarr Handmade Cheese, plus many more.
Our farm was mentioned in the November 21, 2016 post of North Carolina Department of Agriculture and Consumer Services
Agritourism farms hosting fun activities for the holidays
- Farms across the state are opening up to visitors for the holidays,
offering choose-and-cut Christmas trees, winter hayrides, visits with
Santa and other fun activities.
“Agritourism is a big part of
North Carolina’s $84 billion agriculture economy,” said Agriculture
Commissioner Steve Troxler. “While many people may think about visiting
farms during the spring or summer, the holidays can be a wonderful time
to visit local farms with family and friends.”
Christmas Trees and Poinsettias
Carolina is the second-largest producer of Christmas trees in the
nation. Some choose-and-cut Christmas tree farms have already opened
for the season, and even more are scheduled to open Thanksgiving
Almond Christmas Tree Farm
in Albemarle will open Nov. 25. The farm offers choose-and-cut trees,
fresh-cut Fraser firs, wreaths, greenery and hayrides.
Creek Farm (http://hickorycreekfarmnc.com/index.html) in Greensboro
also will open for the season on Nov. 25. On Dec. 3, the farm will have
a Farm Antique Tag Sale with vintage items handpicked from N.C. farms
available to buy.
Pardue Tree Farm
(http://www.parduetreefarm.blogspots.com) in Sparta is open daily
through Dec. 24. The third-generation family farm offers Fraser firs,
handmade wreaths and garland.
On Dec. 4, Mitchell’s Nursery
& Greenhouse (http://www.mitchellsnursery.com) in King will have
its Poinsettia Open House from 12:30 to 4:30 p.m. The nursery grows 81
varieties of poinsettias, and will have more than 9,000 plants to
Many farms offer special
holiday programming for families to enjoy. Cukabury Farms
(http://www.cukaburyfarmsllc.com/) in Fairmont will hosts its annual
Christmas Light Show with hayrides through the farm, Christmas music
and more. The light show takes place Dec. 2-17 on Fridays and
Saturdays, and daily Dec. 19-23.
Hubb’s Corn Maze
(http://www.hubbscornmaze.com/Christmas.html) in Clinton will air “The
Polar Express” on Nov. 25 and 26. The event also includes visits with
Raised in a Barn Farm (http://www.raisedinabarnfarm.com/)
in Chocowinity will offer Storytime with Santa, Breakfast with Santa
and Mrs. Claus, and holiday hayrides through downtown Washington
starting Nov. 26.
(http://www.troslyfarm.com/) in Elk Park will open a Holiday Farm Store
and Market on Saturdays through Dec. 17. The market features handmade
chocolates, local honey and farm-raised meats among other items.
Carolina is home to more than 180 wineries, and several of them will
host special events during the holidays. In Leicester, Addison Farms
Vineyards (http://www.addisonfarms.net/handcrafted-christmas) will be
hosting its annual Handcrafted Christmas event on Dec. 3 from noon to 5
p.m. The event features local crafters and artisans. Complimentary wine
tastings also will be offered in exchange for a $10 donation to the
Southern Appalachian Highlands Conservancy.
Also on Dec. 3,
Cypress Bend Vineyards (http://www.cypressbendvineyards.com) in Wagram
will host a Christmas Open House. Guests can enjoy live music,
Christmas treats and special merchandise from 11 a.m. to 6 p.m.
Dec. 18, Apple Hill Farm (http://www.applehillfarmnc.com) in Banner Elk
will offer guided walking tours of its working alpaca farm Fridays
through Sundays. Tours will run every hour from 10 a.m. to 4 p.m. There
is also a farm store with alpaca socks, yarns, hats, gloves, and other
Helpers of Our Farm (http://www.hoofnc.org), an
educational farm animal sanctuary in Bolivia, will hold its Frosty
Hooves fundraiser on Dec. 10 from 10 a.m. to 3 p.m. Proceeds will help
feed and care for the sanctuary animals through the winter.
Granny Farm (http:// www.plumgrannyfarm.com) and Buffalo Creek Farm and
Creamery (http://www.buffalocreekfarmandcreamery.com), both located
north of Winston-Salem, are teaming up for a Small Business Saturday
Holiday Market on Nov. 26. More than a dozen vendors will offer a
variety of gift items, from goat cheese and truffle butter to handmade
jewelry and baskets.
On Dec. 10, Two Sisters Farmstead
(http://www.twosistersfarmstead.org) in Candler will host its monthly
Family Discovery Day. The event runs from 10 a.m. to noon, and allows
families to experience farm life firsthand.
Carolina is home to more than 700 agritourism farms. To find a complete
listing of farms near you, go to www.visitncfarms.com.
for Farm to Fourth, Here is a list of farmers and producers whose food
and beverages contributed to Farm to Fourth:
Billy Place Farm, East Bend
Black Mountain Chocolate, Winston-Salem
Buffalo Creek Farm and Creamery, Germanton
Camino Bakery, Winston-Salem
Children’s Home Farm, Winston-Salem
Childress Vineyards, Lexington
Fair Share Farm, Pfafftown
Harmony Ridge Farm, Tobaccoville
Homeland Creamery, Julian
Hoots Beer Co., Winston-Salem
Krankies Garden, Winston-Salem
Lindley Mills, Graham
McRitchie Winery & Ciderworks, Thurmond
MicroGreen King, Boonville
Minglewood Farms, Westfield
Mrs. Hanes Cookies, Clemmons
Niki’s Pickles, Pilot Mountain
Old Salem Museum & Gardens, Winston-Salem
Old Town Farm, Walnut Cove
Plum Granny Farm, King
RayLen Vineyards, Mocksville
Sanders Ridge Farm, Boonville
Stauber Farm, Pfafftown
Shore Farms Organics, Yadkinville
Sungold Farm, Winston-Salem
The Menu for Farm to Fourth, Here's what we ate and drank:
Crostini with country ham, farmers cheese and radish sprouts
by Lucas McGill of Hutch and Harris
Cherry bomb compressed watermelon with balsamic-basil syrup
by Jeff Bacon of Providence Restaurant and Catering
Harvest vegetable "baba ghanoush" with red onion & cucumber relish and homemade naan
by Christian Froelich of the Hearth at Sanders Ridge and Richard Miller of Graze
Basil marinated goat cheese, charred red onion and heirloom green tomato pie
by Jared Keiper of the Tavern in Old Salem
Porchetta (stuffed pork roast)
by Travis Myers of Willow's Bistro
Smoked lamb with chimichurri
by John Bobby of Rooster's: A Noble Grille
Roasted potato hash, braised sweet-potato greens and green-bean salad with feta
by Harrison Littell of The Honey Pot
Mascarpone cheesecake with port wine reduction
by Janis Karathanas of Providence Restaurant and Catering
Sea-salt caramel stuffed figs and chocolate truffles
by Tirra Cowan of Black Mountain Chocolate
Harvest Common and other beers from Hoots Beer Co.
Fallingwater white wine from McRitchie Winery and Ciderworks
Category 5 red wine from RayLen Vineyards
The Finish Line port-style wine from Childress Vineyards