Since 1949, the Monahan family has roasted peanuts, experimenting with recipes to cultivate a slew of tasty variations on the salty snack. Classicists munch the simple flavors of mixed nuts ($18.95/20 oz.), and bold noshers salivate at the array of flavored nuts, such as tangy, smoky barbecue ($10.75/22 oz.). Indulge a craving for a cayenne- pepper-covered beehive with a jar of hot honey peanuts ($16.95/40 oz.), or test taste buds’ spice threshold with jalapeno peanuts ($10.75/22 oz.). Sweet teeth delight in myriad dessert nuts, including chocolate-covered almonds ($18.95/22 oz.) and decadent honey-roasted cinnamon pecans ($18.95/18 oz.). More chewable than pound cake and more durable than a pound of deli meat, a can of peanut brittle ($12.50/16 oz.) delivers a welcome gift any time of year.
Mark and Sharon Searcy were raised on the same soil as the crops that they grow on it today. In addition to the experience they've accumulated as lifelong residents of Henderson County, they've both taken long-term excursions to Haiti and Honduras, learning the polycultural techniques they employ on their own farm today. These techniques emphasize a minimal touch of pesticides on plants and have earned them certification by the Appalachian Sustainable Agriculture Project.
Under the watch of the Blue Ridge Mountains, fertile fields of kale, heirloom tomatoes, rare varieties of beans, and squash sprawl over acres of land. Stalks of sweet corn sway gently in the breeze, which passes through rustling leaves of apple and peach trees before rifling the fur of the requisite well-diving collie. The Farm sells the fruits of their harvests in their roadside market May–October, and also hosts pick-your-own sessions throughout the year. In their Country Store, patrons can browse through bags of popping corn, jars of homemade jellies and salsas, and blistering hot habanero peppers.
Hoping to revive the culture of the neighborhood butcher shop, with its personalized service, attention to detail, and artful products, restaurant-industry veterans Justin Rosberg and Jason Parent took a gamble on their first New Hampshire butcher shop in 2003. Dubbed The Meat House, their store quickly earned a foodie following, spawning additional franchise locations across the country. Today, The Meat House’s many locations stock fine cheeses, prepared side dishes, other gourmet grocery items, and hundreds of wines alongside the usual selection of traditional and exotic meats. Butchers also explain how to prepare each hand-carved cut of meat, sharing recipes, best slicing practices, and cooking techniques for giving pork chops the flavor of justice.
At Oasis On Fifth, Cherita Irving earns her title of licensed skincare specialist and national skincare educator for Lira Clinical by delivering treatments that exfoliate and hydrate skin. In addition to performing custom facials, Cherita and her team put their experience to use by beautifying clients with solvent-free GelTwo nail enhancements, long-lasting gel manicures, or repurposed Lego hairpieces.
Violet-hued swiss chard from Contrarian Farm and andouille sausage from Weeping Radish Farm Brewery are just two of the many products that Papa Spud's can deliver to members each week. The online farmer's market connects patrons with local, organic, and sustainable farms, providing them with customized, year-round deliveries of everything from produce and baked goods to dairy and meats. Subscribers log onto the company's site to select goods and produce, check out other members' ratings of products, and read blurbs about participating farms.