Museum of Appalachia embraces garden to table

(WBIR-Norris) Lunch is one of the attractions of the Museum of Appalachia in Norris.

A lot of the vegetables they offer come from a garden about 50 yards away from the restaurant. Seasonal vegetables include okra, tomatoes, peppers, beans, onions, squash, cucumbers, and greens.

Master Gardener Jim Ferguson volunteers to cultivate and harvest the produce. It ends up in the kitchen where Kristy Wells transforms those vegetables into such delicious dishes as fried green tomatoes, fired okra, and fresh garden casserole.

Elaine Meyers said the Museum has supported the garden to table effort for a long time.

"This is a part of how the early settlers live," she explained. "Everybody had a little garden whether or not they put it up for the winter and had everything fresh in the next spring but you know everybody had a garden so we just like to have all the vegetables that they would have had, we still grow them and we harvest them and we serve them in the restaurant every day."

Every day of the week the Museum of Appalachia serves lunch in its restaurant from 11:00 to 2:00.


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