Asheville, North Carolina is rapidly becoming a food paradise – some have even proclaimed the city the first “Foodtopian” society — boasting 17 farmers’ markets, 135 independent restaurants and seven local breweries. Locals and visitors alike are lucky to find themselves in a place where the quality of food, and where it comes from, and how it is grown are so important.
Guests visiting the Pinecrest Bed and Breakfast marvel at the abundance of local restaurants and are amazed at how many restaurants incorporate local seasonal ingredients into their menus. At Pinecrest Bed and Breakfast we have also embraced this concept by using locally grown seasonal fruits and vegetables purchased from organic farmers at the local tailgate markets. We procure our breakfast meats from Hickory Nut Gap Farm just down the road in Fairview. The Ager family strives to mimic nature in a “perennial polyculture” that includes open fields and woodlands, grass-fed cattle, pastured turkeys and chickens, lambs and pigs, and even pastured egg production. “We maintain open land the way that nature has always done it,” says Jamie Ager. When customers buy the Ager’s meat and eggs, sold under the business name Spring House Meats, they get delicious foods from humanely raised animals.
At our food markets, you can find everything from local free-range meats, trout caviar, hand-picked blueberries, heirloom apples, sorghum and local honey to artisanal breads and cheeses. At Asheville’s restaurants (and Pinecrest Bed and Breakfast), farm-to-table meals that feature seasonal ingredients are easy to deliver with the access to abundant farming community.
A sampling of what our guests have found on the table this summer:
Local blueberries make their way into our waffles, muffins and coffee cakes.
Fresh strawberries can be found in our granola-yogurt parfaits.
Heirloom tomatoes, from Full Sun Farm, are stacked on our Eggs Benedict.
Zucchini bread includes locally grown vegetables pulled from the dirt the day before.
Farmer’s Market Frittata is loaded with locally harvested vegetables.
French Toast is made from Chiabatta bread baked daily and purchased from City Bakery
A crucial ingredient in the Apple Pound Cake is Golden Delicious Apples from Hendersonville.
Join us at this Asheville NC Bed and Breakfast to start your journey to Asheville’s foodtopia!
For a sampling of recipes please view the ” Most Requested Recipes at this Asheville Bed and Breakfast”
Jamie Ager, Hickory Nut Gap Farm