A Reason to Celebrate

“A table set among the trees, before the season gets loud.” That’s what you’ll find at Bear Valley Farm on November 7, as they host the latest farm dinner by WNC From the Ground Up. Guests will enjoy a chef-prepared dinner, sourced from local and regional meats and produce, set among rows of Christmas trees with a spectacular view of the mountains.

Steve and Shelly Page, owners of Bear Valley Farm in Glenville, are excited to host the event. “I love what Lisa Kelly is doing,” Shelly tells me. “From the Ground Up brings together like-minded people to support one another, and it’s great to become a part of that community.”

The dinner represents a convergence of local talents and resources, coming together to support a common goal. Bear Valley has grown into more than a choose-and-cut Christmas tree farm; they provide a festive outing for the whole family. During the holiday season, visitors enjoy covered wagon rides, meet the farm’s animals, and grab a hot cocoa, freshly baked pie, or other provisions from the General Store. And, as of October, the store will now be open year-round. Those who attend the pre-season farm-to-table dinner will get a preview of their newest offerings.

Ken Naron of Envie NC (and former chef at Old Edwards) will prepare the evening’s feast, complete with seasonal produce sourced nearby, chickens supplied by Macon County farms, and a whole hog from Dillard, Georgia. Innovation Brewing in Sylva and Addison Farms Vineyard in Leicester, North Carolina, have been tapped to supply beer and wine.

It’s a cause Ken believes in. “Supporting small local farms keeps money in your community. You know where your food is coming from, and that’s more important now than ever! You see how the animals are treated, and the ground is cared for that grows the produce. I’d rather give my money to a local farmer than buying Japanese or Argentinian beef.”

Sometimes the simplest concepts make the most sense; where is the value in processing food thousands of miles away and shipping it across an ocean when you can access healthier, more nutritious options right down the road?

Asked about his inspiration for the menu, Ken hints at dishes that epitomize the concept of fresh and local. “It’s November, so I’ll be looking at braises and root vegetables. Whatever is coming up when I get ready to cook.”

Based in Jackson County, From the Ground Up aims to prevent the loss of local farmland while helping consumers access fresh, affordable meats and produce. A number of initiatives, from farmland preservation to their food-as-medicine program to their development of a food hub in Sylva, are aimed at keeping food local, affordable, and available to all.

“A farmer has a market. A family on a tight budget has fresh local produce on the table. The money stays here, the land stays in production, and the food gets to you in a day instead of a week,” Lisa writes. Your ticket buys more than a fantastic chef-prepared dinner and camaraderie with friends old and new. Your contribution means the availability of clean, fresh food; preservation of valuable land; full bellies across the county; and the continuation of local heritage.

As the busy holiday season begins, Lisa has another reason to celebrate. Guests at the dinner will receive a surprise update on the organization’s newest venture—a secret disclosed to me during our interview. “It’s an enormous undertaking,” she tells me. And it sure is! While I’m sworn to secrecy, I can tell our readers that this new project presents an exciting addition to the cultural landscape of Jackson County. True to its name, the organization continues to grow our community— from the ground up.

For tickets to the dinner, contact Lisa Kelly at lisa@wncfromthegroundup.org or call (828) 307-3055. If you can’t attend, please consider donating directly to the organization or gifting a food box to a local household in need. wncfromthegroundup.org. 38 E Main St, Sylva, NC 28779