On Friday mornings throughout the Summer, local farmers bring their harvest to the Bryson City Tailgate Market at the parking lot next to Fred’s on Highway 19 West. Two of those farmers are Joan and Mike Glover whose small organic farm surrounds their mountainside home just outside Bryson City.

In addition to growing organic vegetables, berries, apples and medicinal herbs, the Glovers’ flock of free-range chickens produces a steady supply of brown and pastel-colored eggs. They’ll all find their way to Bryson City breakfast tables and restaurants.

The Glovers’ flock of Rhode Island Reds, Ameraucana, Dominics, Golden Comet, Black Sexlink, and Anaconas will never be tempted to cross the road and leave home. Their life on the farm is much too cushy. Joan has even named each of her ‘girls’ — including Polly, Sugarland, Marlene, Lindsey and Chick-Fil-A.

After months of commercially-grown-who-knows-where strawberries, the month of May is indeed special — we can finally enjoy the sweet taste of fresh-picked, locally-grown berries.

On Friday at the Bryson City Tailgate Market, Molly Shaw treated young Abby Shuler to a bright red berry from Shelton Family Farm in Whittier. Shelton and Darnell Farms are two area growers where you can pick your own or purchase containers of freshly-picked berries. And May 15 is the date for Darnell Farms’ annual Strawberry Jam, a full day of music, crafts, hayrides and food …including strawberry shortcake.

Molly Shaw is an elementary school teacher whose award-winning strawberry jam is available at the Cottage Craftsman and the Fryemont Inn. You can purchase local produce and crafts at Bryson City Tailgate Market, Fridays from 9am to 1 pm at the parking lot next to Fred’s on Highway 19 West.

While honey bees don’t hibernate, they do remain in their hives throughout the Winter months, living off honey they made and stored last year. And now, with warmer days and budding trees, the bees at Balltown Bee Farm are finally emerging from their hives — officially confirming the arrival of Spring in the Smokies. In another rite of Spring, Balltown’s beekeeper Kelley Penn (above) carefully inspects each hive to see how the bees fared over the Winter. “Quite well,” she said.

More than just bees, Balltown Bee Farm is a small, sustainable farm producing mixed vegetables, spring transplants and shiitake mushrooms, all raised chemical-free. You can find their products at the farmers markets in Bryson City, Sylva and Cashiers (in season).

By day, Jeff Delfield is the Librarian at Bryson City’s Marianna Black Library. And in his spare time, he’s a maker of unique hand-crafted musical instruments, filling requests from as far away as Australia.

Above, he’s putting the finishing touches on a tackhead banjo with a distinctive “patchwork quilt” design — a specific request of the buyer. To achieve the multicolored pattern, Jeff constructed the rim from eight different woods. And to fully display the beauty of the woodwork, he hid the head tensioning system on the inside of the rim, a technique he borrowed from the makers of Irish Bodhrán drums. The head is calfskin, the neck walnut and the fretboard is made of bloodwood.

Jeff makes just one instrument at a time, a process that usually takes about six weeks. You can see more of his hand-crafted folk instruments, including videos, on his Deep Creek Strings website.

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)