Appalachian Sustainable Agriculture Project (ASAP)

ASAP helps create and expand local food markets that will preserve our agricultural heritage, give everyone access to fresh, healthy food, and keep our farmers farming. Our mission is to collaboratively create and expand regional community based and integrated food systems that are locally owned and controlled, environmentally sound, economically viable, and health-promoting. Search our Local Food Guide. Shop for Appalachian Grown certified products. Get involved in the Growing Minds Farm to School program. Visit a farmers market. Browse our information on workshops, grants, and more. Use our classified section, calendar, and online resources.  Whether you're a farmer, consumer, or work with a school, restaurant, or grocer, join us in reconnecting people throughout the region with their food.

Slow Food - Asheville

Slow Food is an educational organization dedicated to preserving food traditions, celebrating the pleasures of the table, and embracing a slower, more harmonious rhythm of life. Here in Asheville, our local Slow Food Convivium is blessed with an abundance of tailgate markets, organic growers, food artisans, and incredible restaurants. We use tastings, field trips, and various kinds of food-centered celebrations to explore authentic flavors... and to slow down and enjoy a world of good food and good company.

Blue Ridge Food Ventures

Blue Ridge Food Ventures is a shared-use, value-added food processing center centrally located in Asheville to serve food entrepreneurs in western North Carolina. It provides services to those wishing to start or grow small businesses in the food industry, to local farmers who wish to add value to their products through processing, and to caterers and bakers needing a certified kitchen. This regional "kitchen incubator", a first for North Carolina, joins others throughout the US in spurring the development of small businesses, promoting local agriculture and creating jobs.

Carolina Farm Stewardship Association

Organic Growers School

**  We do not have regular hours and are frequently away from the farm.  Please contact us before your visit to make sure someone will be able to meet you.  Thanks.  **

From Asheville, NC:

Follow I-26 W north for 17 miles

Take Exit 9 towards Burnsville on US Hwy 19

Follow US 19 for 9-1/2 miles

Look for a new Fire Station and Old Stone School on right at the Bald Creek Community

Turn left on Lickskillet Road

Follow Lickskillet Road for 2 miles to the end of the pavement

You have arrive at Maple Creek Farm!

On March 6th and 7th of 2010, we will host our second annual Maple Syrup Tour. Last year, over 400 people came out to the farm over the weekend to see the maple syrup boiling down, hike up through the "sugar bush" to see the taps and tubing, and visit with our sheep and donkeys.  

This year we will be open from 11-4 both days.  We will be leading tours of the farm on the hour, and offering samples of syrup and maple sausage.  Admission: $5  (Children under 12 free)  VISITORS SHOULD WEAR BOOTS.  Please check this site as the date approaches for more information.  Parking is limited (and muddy) so please carpool if possible.  Click here for Directions to the Farm.

Marinade: Maple Syrup and Soy Sauce – about a 1:1 ratio

1. Marinate Maple Creek Farm Pastured Pork Chops 1-8 hrs
2. Cook over medium to high heat in a cast iron skillet, careful not to burn the maple marinade.
3. Cook about 5-10 minutes, careful not to overcook (resulting in a dry chop).

You can vary this recipe.  Just use approximately one part sorghum to one part milk. Use a little more sorghum if you want more of that flavor, a little more milk if you want a creamier flavor. 

Butter a baking dish.

Combine liquid ingredients in a saucepan.

Cook on low until you get to medium ball stage. (Use a candy thermometer to determine this.  Or drop some of the mixture in cold water. If it forms a ball, it’s ready.  Refer to a cookbook or look online for more information on candy making.)

Spread the mixture in the baking dish.

Butter your hands.

Cut the mixture into bite sized pieces, then roll between your hands to create a shape you like.  

If they are too sticky, roll the candies in powdered sugar.

Wrap each candy in a small piece of wax paper. 

1/2 c. Maple Creek Farm Maple Syrup
1 tsp. Cinnamon
1 tbsp. Butter
1/4 tsp. Salt
1 1/2 tsp. Vanilla
2 c. Pecans

In a cast iron skillet (or saucepan) stir together syrup, cinnamon, butter, and salt. Cook over medium-low heat, stirring constantly, until mixture becomes brown and starts to thicken. Add vanilla, then nuts and toss until the nuts are covered evenly with glaze. Quickly spread on wax paper to cool.