Fresh salsa and chips
Honey and Honey Butter
Beef Brisket
Pork Roast
Roasted corn on the cob
Soybeans/Edamame
Muscadine Jelly
Blackberry Cider
Peaches, Pears, and Apples
If you did go, leave me a note/comment and tell me what you enjoyed or liked about the event. Before leaving my husband and I got a few goodies for ourselves to take home. We got a ham roast from Grateful Growers Farm, muscadine jelly from Woodmill Winery, blackberry cider from Leatherman's Farm. I also got a bag of peaches from Davis and Son Orchards as a thank you for helping out that night.
Here is what I decided to do with my peaches and the blackberry cider for a snack on Saturday afternoon.
2 peaches (halved and pitted)
2 tablespoons of goat cheese
1/4 cup blackerry cider
Basil
Preheat grill to 400 degrees. Pour cider in a small sauce pot and heat on medium heat until it has reduced. It should easily coat the back of a spoon. Spray cut side of peach with cooking spray and lay cut side down on grill. Leave for about 3 mintues or until you have the desired grill marks. Remove from grill and arrange on a plate. Top with goat cheese, drizzle your cider reduction over it, and finish with the basil.