On Saturday, the Bryson City Presbyterian Church’s Fellowship Hall became the Calorie Capitol of the Smoky Mountains as twenty area chocolatiers competed in the Third Annual Chocolate Cookoff. The event is a fundraiser for the Friends of the Marianna Black Library.

This year’s judges (above l-r) were Bryson City Mayor Pro-Tem Kate Welch, owner/chef Richard E. Long of Caffe Rel in Franklin, NC and Asheville TV news anchor Victoria Dunkle of WLOS Channel 13.

(left) Chef Long admires the delicate detail of Fran Brooks and Becca Wiggins’ miniature Chocolate Cones, which won both the judges’ first place and the People’s Choice awards. Second place went to Robin Hamilton for her Killer Kahlua Chocolate Mousse Cake, and Diane Cutler’s Chocolate Orange Brownies came in third.

Nothing says “October” quite like the pumpkin. And yes, it is technically a fruit because it has seeds. And even if you carve your pumpkin into a jack-o-lantern, you can still enjoy those seeds as a tasty and nutritious snack. The shells are edible and a good source of fiber. Recipe below.

Locally-grown pumpkins are available at markets and fruit stands throughout the Smokies. But for children, there’s an exciting way to get a pumpkin in the Smokies. They can ride a train, visit a pumpkin patch, meet Charlie Brown, Lucy and Snoopy and bring home their own pumpkin on the Great Smoky Mountains Railroad’s annual Halloween-themed excursion. “Peanuts — The Great Pumpkin Patch Express” continues weekends through October 25. Trains depart the Bryson City depot.

Oven-Toasted Pumpkin Seeds

INGREDIENTS
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

PREPARATION
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 degrees F. Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to three months or refrigerate up to a year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

Each evening, Monday thru Saturday, Mort and Lainey White’s Hemlock Inn serves a tasty smorgasbord of down home southern cooking served family style at large round tables with lazy Susans. Of the dozens of dishes they serve, one of the most requested is the sweet and savory casserole shown above — the Bryson City Inn’s signature Vidalia Onion Pie.

Vidalia Onion Pie
10-12 soda crackers
1 pound Vidalia onions
1/3 stick margarine
1 cup white sauce
1/4 pound sharp cheese

Melt margarine and pour half into the crushed crackers. Blend well. Save enough cracker crumbs to sprinkle over top. Press cracker crumbs into pie pan.

Slice the onions thin and saute in remaining margarine until tender but not brown. Put onions on the pie crust and pour over white sauce to which the sharp cheese has been added and melted. Sprinkle a few cracker crumbs over top and bake in 350 degree oven for about 15 minutes. Serves 8.

Favorite White Sauce
1 tablespoon butter
1 tablespoon flour
pinch of salt
1 cup milk

In heavy saucepan, melt butter. Stir in flour, and slowly add milk. Stir constantly with whisk until thick. Yield: 1 cup.

With supermarket strawberries available year ’round, it’s easy to forget the taste of fresh-picked, locally-grown berries. But May is the time to enjoy the real thing.

In the Bryson City area, two local growers have fields where you can pick your own or purchase containers of freshly-picked berries. Above, Brynnae Rhinehart of Bryson City samples a berry at Darnell Farms, just east of Bryson City on Highway 19. The other is Shelton Family Farm on Thomas Valley Road in Whittier.

Products made from locally-grown berries are also appearing on Bryson City’s retail shelves. Molly Shaw is an elementary school teacher whose award-winning strawberry jam is available at the Cottage Craftsman and the Fryemont Inn. And an area winery, Calaboose Cellers, uses local berries in their “Up The River” strawberry-rhubarb wine, which is served onboard the Great Smoky Mountains Railroad excursions, and is available at the Cottage Craftsman.

It’s blueberry time in the Smokies. And several “You Pick’em” berry farms — like the one above in the Whittier community — should have plump, sweet berries from now through late summer.

Want to make something special with your berries? Try this Blueberry Buttermilk Pancake recipe provided by the Folkestone Inn Bed & Breakfast.

Blueberry Buttermilk Pancakes
Makes twelve 1/4 cup pancakes, four servings

1-1/2 cups flour
1/2 tsp. salt
2 Tbs. granulated sugar
1/2 tsp. baking soda
1 tsp. baking powder

1 egg, beaten
1-3/4 cups buttermilk
2 Tbs. vegetable oil
1 cup fresh or frozen blueberries

Sift together flour, salt, sugar, baking soda and baking powder. In a separate bowl, combine the egg, buttermilk and oil. Add liquid ingredients to the dry ingredients, stirring as little as possible (only until combined). Stir in 1 cup blueberries.

Heat griddle to 375 degrees F. Brush with oil or melted butter. Pour 1/4 cup of batter to make each pancake. Cook until edge of each pancake loses its gloss, then flip. Uncooked batter can be placed in the refrigerator for the next day. (Recipe can be doubled)

Visitors to Bryson City and the Smokies often want to experience some authentic Southern Cookin’ …like the Fryemont Inn’s Lemon Chess Pie. The Fryemont’s Sue Brown graciously shares the recipe —

Lemon Chess Pie
2 c. sugar
4 large eggs
1 tbsp. each, flour and corn meal
1/4 c. milk
1/4 c. butter, melted and slightly cooled
1/4 c. freshly squeezed lemon juice
2 tbsp. grated lemon rind
1 unbaked pastry pie crust

Combine the sugar and eggs and beat well. Toss together the flour and corn meal and add to the egg mixture. Gradually add the milk, butter, lemon juice and rind. Pour into the crust. Bake in the center of a preheated 375 degree oven for 40 minutes or until the filling is set and the top is lightly browned. Photo provided by the Fryemont Inn.

A visit to Bryson City will take you back to simpler, less complicated times… especially when you step into Soda Pops, the old fashioned ice cream emporium on Everett Street. Owner and chief soda jerk Paul Crawley serves all the old favorites, including floats, shakes, and banana splits. Visitors Paul and Mary Dameron dropped in to share a chocolate malt …just like the good old days.