For those lucky enough to take a vacation to Blackberry Farm, the sense of Southern hospitality can’t be matched. A heavy focus on gardening and cooking classes allows visitors of the luxurious resort to experience the garden to table philosophy first-hand. But not everyone has ventured into the Smoky Mountains to discover this cherished gem.
A new partnership with Whole Foods Market and Blackberry Farm has recently been announced, which will bring the artisanal products to select Atlanta-area stores.
“We consider Whole Foods Market one of the highest quality stores in the industry,” said proprietor Sam Beall. “This partnership will be an extension of Blackberry Farm, to show the customers who we are and share a part of Tennessee through our different artisanal products.”
I recently attended the training session for this product launch, where the entire team of Blackberry Farm purveyors guided Whole Foods Market managers and team members through the history of taking these high-quality products from Blackberry Farm gardens to Whole Foods Market’s shelves.
Among the product highlights are smoked onion jam, pickled ramps, pumpkin and pear butter and tomato jam. Time-honored cheese like their soft-ripened sheep’s milk Magnolia bloomy rind and Guanciale (hog jowl) charcuterie will also pop up in the cheese section.
“You’ll notice that the first ingredient on all our products is the fruit or vegetable,” said Shannon Walker, the preservationist. “I preserve right after the crops are picked, which lends to an extremely fresh, quality product.”
“We wanted to share the passion and story behind each of the purveyors,” said Beall. “This is something you can’t find down the street, which is why when we chose to sell outside the farm, we focused on more food-forward stores.”
Currently Blackberry Farm artisanal products are only available at Atlanta-area Williams-Sonoma stores and Star Provisions. The Blackberry Farm team will be in the Buckhead Whole Foods Market store both Saturday and Sunday to sample their products. Each of the purveyor’s passion shined during the training session, so it is certain that they are willing to tell the tale of seed to jar if you ask.
-By Alexa Lampasona for the Food & More blog