Join us on Thursday, July 24 from 5 p.m. to 7 p.m. at Hickory Nut Gap for “Taste the Seasons” summer cooking class.
Admission to the class is $30. Register for the event here.
Sizzling Sensations, featuring tomatoes, summer squash, cabbage, blueberries, grass-fed beef and vegetarian option heirloom beans.
The modern history of Hickory Nut Gap Farm began in 1916, with the arrival of Jim and Elizabeth McClure. Newly married and still on their honeymoon, they fell in love with the old inn and the surrounding farm, which had fallen into disrepair.
Hickory Nut Gap is now five generations of McClure descendents on this land. Originally from Lake Forest, Illinois, Jim and Elizabeth were an unlikely team of a Presbyterian minister and visual artist in the fastness of Appalachia. Elizabeth devoted herself to restoring the old inn and its landscaping. On April 30th, 1918 Jim held the first official meeting of the Hickory Nut Gap Farm Company. Wading into the farm work, Jim learned firsthand about the many difficulties of mountain agriculture.
Many family members are involved in the operation of Hickory Nut Gap Farm as whole and some have begun their own enterprises. Grassfed beef and pastured pork and poultry, which are sold under the name Hickory Nut Gap Meats are raised and sold here and in the surrounding area. In addition to the livestock, 10 acres of certified organic apples, blackberries, raspberries, black raspberries and asparagus grace our fields.