Taste of Blackberry Farm Sampler
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Some restrictions applyBlackberry Farm ships its famous Taste of the Farm nationwide on Goldbelly! Do you long for a taste of the Smoky Mountains? To be on a secluded farm in Appalachia? surrounded by 4,500 acres of land? Now you can have a Taste of the Farm with this collection. From savory sauces to pickles, these products are all handmade by the chef team at Blackberry Farm.
Blackberry Farm has been offering a taste of the Smoky Mountains for more than 70 years. Established by Florida and Dave Lasier in the 1930s, Kreis and Sandy Beall took over the farm in 1976, and proprietor Mary Celeste Beall oversees the farm and six-room country inn today. The farm’s renowned culinary offerings are rooted in Foothills Cuisine®, which toes the line between refined and rugged, borrowing from both Haute Cuisine and the foods indigenous to Blackberry’s Smoky Mountain heritage. The James Beard Award-winning farm in Appalachia has produced multiple American Cheese Society-winning cheeses in addition to Good Food Award-winning pickles, pantry items, cheeses, and beer.
This package includes
- Grain & Nut Mix (1 lb.)
- Buttermilk & Sage Brined Chicken Mix (1 lb.)
- BBQ Rub (1 lb.)
- J&S BBQ Sauce (16 oz.)
- Campfire Cookie Mix (20 oz.)
- Ramp Vinaigrette (12 oz.)
- Blackberry Jam (12 oz.)
- Firetower Hot Sauce (5 oz.)
- Smoked Onion Jam (7.75 oz.)
- Bread & Butter Pickles (16 oz.)
- Campfire Cookie Mix makes 18 cookies
- Arrived in a beautiful gift box, perfect for any occasion
Ingredients Needed (Not Included)
Campfire Cookie Mix
- Softened Butter (3/4 Stick)
- 1 Egg
- Vanilla Extract (1/4 Tbsp.)
BBQ Rub
- 4 racks Baby Back Ribs
- Salt (1 cup)
- Water (1 gallon)
Fried Chicken Mix (Brine)
- Buttermilk (6 cups)
- Salt (1/2 cup)
- Water (3/4 cup)
- Hot Sauce (1/2 cup)
- Worcestershire Sauce (1/2 cup)
- 20 Sage Leaves Chiffonade
- Chicken pieces
- Package arrives ready to enjoy!
- Store Jam at room temperature until opened. Once opened, store in the refrigerator and enjoy for weeks to come.
- Store dry mixes in an airtight container and use within 2-3 weeks.
- Jams, sauces, mustards, pickled and preserved can be stored in the pantry for up to one year unopened.
To Serve
BBQ Rub
- Mix salt and water together until the salt dissolves
- Submerge the ribs in the salt solution for 8 hours
- Pull the ribs from the solution and pat dry with a towel
- Rub each rack with the dry rub and let sit for two hours before smoking
- Smoke at 250 degrees for 4 to 6 hours until ribs pull apart easily
- Note: Our chefs recommend this rub for other cuts of meats too such as brisket, pork butt and pork loin.
- Enjoy!
Fried Chicken Mix
- Whisk together all ingredients for the brine
- Submerge chicken pieces in the brine for 24 hours
- After your chicken has been brined dredge into seasoned flour and then place into buttermilk that has been spiked with hot sauce
- After the second buttermilk bath, coat chicken with the breading mix and let stand for twenty minutes at room temperature
- Deep fry or pan fry to an internal temperature of 160 degrees.
- Enjoy!
Campfire Cookie Mix
- Combine all ingredients with 1 bag of campfire cookie mix until smooth
- Portion cookies on a parchment-lined cookie sheet with a 1 oz scoop
- Bake in the oven for 5 minutes
- Rotate for another 5 minutes
- Pull the cookies from the oven and let cool
- Enjoy!
- Grain & Nut – Rolled Oats, Pecans, Cashews, Almonds, Coconut, Cane Sugar, Butter, Apple Cider, Sesame Seeds, Pine Nuts, Honey, Oranges (Juice And Zest).
- Buttermilk & Sage Brined Chicken Mix – All Purpose Flour, Corn Flour, Dry Mustard, Sage, Thyme, Paprika.
- Bbq Rub – Kosher Salt, Brown Sugar, Old Bay® (Salt, Celery Seed, Red Pepper, Black Pepper, Paprika), Chili Powder, Thyme, Onion Powder.
- J&s Bbq Sauce – Apple Cider Vinegar, Smoked Onions, Tomatoes, Honey, Sorghum, Tomato Paste, Dijon Mustard, Worcestershire Sauce, Hot Sauce, Red Pepper Flakes, Coriander, Salt, Black Pepper, Garlic, Celery Seed.
- Campfire Cookie Mix – Brown Sugar, Flour, Butterscotch Chips, Pecans, Cinnamon, Kosher Salt And Baking Powder.
- Ramp Vinaigrette – Olive Oil, White Balsamic Vinegar, Ramps, Sea Salt.
- Blackberry Jam- Blackberries, Cane Sugar And Lemon Juice.
- Firetower Hot Sauce – Fresno Chili Peppers, Rice Wine Vinegar, Water, Onions, Honey, Garlic, Sea Salt.
- Smoked Onion Jam – Sweet Onions, Smoked Onions, Cane Sugar, Sherry Vinegar, Salt, Benne Seed.
- Bread & Butter Pickles – Cucumbers, Distilled White Vinegar, Cane Sugar, Onion, Salt, Celery Seed, Turmeric.
Farm to Table from a James Beard Award Winner
Blackberry Farm has won numerous James Beard Awards and produced multiple American Cheese Society award winning cheeses. They have also won Good Food Awards for pickles, pantry items, and cured meats - and been featured in Southern Living, Wine Spectator, and Condé Nast Traveler Magazine.
Farm to Table from a James Beard Award Winner
