Summer 2016

The first summer Rett Murphy and Kathryn Skelley-Watts owned their farm, a visiting friend walked into a field overgrown with weeds and immediately disappeared from sight. A few minutes later, Murphy said, “I saw his hand rise up over the jungle, holding a few berries.” With that, plans for the farm changed.

Western North Carolina has no shortage of craft brewers. But while the beer is made locally, most of the primary ingredients that go into it are shipped in from other states, or even other countries.

For a perfect day trip, visit the Penland School of Crafts in Mitchell County and follow up with a meal from chef Nate Allen at Knife and Fork.

This elegant yet simple salad shows off the very best of summer produce and herbs. Served with a crisp rosé, it's perfect for a light weekend lunch. Traditional Niçoise is made with haircots verts, but feel free to experiment with runners or asparagus beets.

Smoked paprika lends just the right flavor nuance to the acidity of this dressing. Feel free to swap out the green beans in favor of an Appalachian heirloom pole bean, though these may require a bit more cooking time.