Farming on the edge: Charlie Jackson explores the modern plight of Appalachian farming - Special Section! Buy Appalachian!

New Life Journal, August-Sept, 2002 by Charlie Jackson

Farming in the southern Appalachians of western North Carolina has never been easy. The southern Appalachian landscape determined farming practices as much as the choices of the farmers. A land of fertile and loamy river valleys and craggy inhospitable highlands, the people who settled and farmed here were no less shaped by the land than they shaped the land to meet their agricultural needs. Farming in the southern Appalachians balanced the limits of the land, the availability and demands of the market, the traditional farming practices of the people, and the day-to-day necessities of survival. The thread that unites these forces has been the resiliency and adaptability of the southern Appalachian farmer.

The first farmers in this region were the Native Americans who began growing food here two thousand years ago. They began a farming practice suited to the area that was later emulated and adapted by the European immigrants that followed. Their agricultural practices consisted of burning patches of forest then planting for several years until the fertility of the soil diminished. They then moved to another area and began again. This type of agriculture supplemented the hunting and gathering practiced for many thousands of years prior to farming and was an adaptation to the conditions of abundant land, simple tools, and a shortage of labor.

The first European immigrants brought their traditional farming methods from their respective homelands. The largest group of immigrant settlers to the area, the Scotch-Irish, began arriving in large numbers into the valleys and coves of the southern Appalachians after the Revolutionary War. They brought a tradition of simple farming tools, independence, and adaptability to conditions. Consequently, they adjusted well to the isolation and dependence on subsistence farming required during the very earliest years of European settlement. Other immigrants included German, English, and French pioneers.

Farmers of the region have weathered ups and downs of the market, loss of forest grazing with the denudation of the southern Appalachian forests to logging followed by fires and erosion, the loss of close markets when railroads and livestock raising in the west destroyed local industry, and the loss of the valuable American Chestnut tree to the Asian chestnut blight.

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WNC TAILGATE MARKETS

BUNCOMBE COUNTY

Black Mountain Tailgate Market

What: A community market featuring locally grown produce, Jake's Farm certified organic, garden plants and berry plants, hostas and other perennials, farm fresh eggs, local honey, home baked goods, and local artisan crafts. Breakfast available, including organic coffee!

Where: On Vance Ave. just off Highway 9, between CCB Bank and Black Mountain Natural Foods in Black Mountain

When: Saturdays 8:30 am-11:30 am

Contact: Elaine Hamil, 828-669-5785 blackmountaintailgate@hotmail.com

Fairview Tailgate Market

What: local organic and conventional produce, plants, herbs and herbal products, canned goods, baked goods

Where: Hwy 74 beside Angelo's Restaurant

When: Saturdays 9 am-1pm

Contact: Walter Harrill 828-628-9377

French Broad Food Coop Tailgate Market

What: Asheville's original all organic tailgate market, serving Asheville and surrounding communities on Saturday mornings since 1990. You will find freshly picked organic vegetables and fruits, herbs, flowers and garden plants. You will also find local honey, focaccia and breads baked fresh in a wood fired brick oven, vegan and non-vegan baked treats, (with freshly brewed organic coffee) rare medicinal and landscaping plants, fresh eggs, and a variety of goat cheeses

Where: Corner Parking Lot at French Broad Food Coop, 90 Biltmore Avenue, Ashevllle

When: Saturdays 8am-1pm

Contact: Mary Dixon, 828-622-3647, pete@pex.net

North Asheville Tailgate Market

What: local organic and conventional produce, plants, flowers, baked goods, local canned goods

Where: Behind Asheville Pizza and Brewing Company, 675 Merrimon Avenue, Asheville

When: Saturday 7 am-noon and Wednesday evening from 3 pm-7 pm

Contact: Vanessa Campbell, 828-683-1607, fullsunfarm@earthlink.net

Warren Wilson College Garden Market

What: A wide variety of mixed vegetables, fresh cut flowers, soft fruits, culinary herbs and occasional seedlings. All produce is harvested, washed and processed the morning of the market. We encourage everyone to bring their own bags if possible

Where: Located on the patio of the Gladfelter Bldg., central campus of WWC

When: Friday 11 pm-1pm

Contact: Donna Price, 828-771-3066, mdprice@warren-wilson.edu

Wednesday Evening Downtown Farmers Market

What: local organic produce, compost, eggs, herbs, flowers, plants, local chefs will prepare sample foods

Where: Biltmore Avenue, French Broad Food Coop & Bio Wheels parking lot, across from Laurey's Catering, Asheville

When: Wednesdays 3 pm-6 pm

Contact: Amy Volz, 828-251-5160, amnramon@buncombe.main.nc

West Asheville Tailgate Market

What: Local organic and conventional produce, fine crafts, fresh baked goods, herbs, goat cheese, and cut flowers