Farm to Table

Farm to Table: Hickory Nut Gap’s new kitchen, butchery, and event space bring its offerings full circle
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In much the same way that farmers of yesteryear helped each other with barn raisings, community members pooled together to support a recent expansion at Hickory Nut Gap Farm in Fairview, providing aid through a crowd-funding campaign. In addition to the farm store that sells HNG meats and other seasonal foods, a new kitchen and event space means big business for owners Jamie and Amy Ager. “That’s the farmer way,” Amy says with a laugh. “You make hay while the sun shines.”

The new endeavor is multifaceted. With the kitchen and butchery, customers can order custom-cut meats or choose from a deli menu that includes barbecue, kale salad, and more. In addition, staff butcher Brian Birmingham will offer intimate butchery and cooking classes, set to kick off in November. Expect lessons in sausage making, cooking the perfect roast, and even a whole hog class on how to carve and prepare the various parts.

With the event space, the Agers have transformed an old barn into a rustic facility for hosting white-tablecloth dinners. A mini hay maze, trike track, and corn box keep the littlest guests busy. Also on the horizon: A dinner entrée program, whereby people can pre-order meals for pick-up, will kick off before Thanksgiving, and a soup and bread CSA is slated to roll out by Christmas. It’s all in an effort to make the most of available resources on this famously conscientious farm.
 

Farm Fresh
To find out more about classes, events, and additional offerings, visit www.hickorynutgapfarm.com.

 

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Photographs (meats) by caitlin ragan