Cashiers Farmers Market and Homemade Vanilla Ice Cream with a Fresh Blackberry Sauce
This post is my third in a series of posts about nifty little places in the Highlands, North Carolina area. In addition, I have a recipe that is berry berry good! (I apologize for that, but just couldn’t resist…)
The Cashiers Farmers Market is located in (big surprise!) Cashiers, North Carolina at what is known as the “crossroads.” Cashiers is about 20 minutes east of Highlands on Hwy. 64.
This has been one of my favorite places to stop ever since we have lived in this area. The owners, Tom and Robin Crawford, have expanded the selection of produce and specialty foods over the years. You can find wonderful homemade items here (such as jams, breads and cheeses) as well as some imported products (like pastas and olive oils).
Robin, who is originally from Florida, came to camp in Cashiers as a young girl. She and Tom loved the area so much they decided to start a business here. As with many people who come up to this mountain area as a child, they return as adults and bring their own children and grandchildren to experience life in the mountains. This is a family business that her children are involved in as well.
The market is open from April to December. Robin told me that the produce begins to arrive from Florida when they first open, then from Georgia and of course, they have those fabulous peaches from South Carolina. However, once the summer arrives, more local produce is brought in.
One of the primary reasons I love to stop here is to see
B.B. the pig and their Golden Retriever Copper what has come in that is special that day. Their market days are Tuesdays, Thursdays and Saturdays, so I try to stop in on those days to see what goodies they were able to find. In addition to my usual purchases of fresh corn, heirloom tomatoes and fruit, this is the only place where I can purchase haricots verts, baby vegetables and micro greens.
I bought these fabulous local blackberries last Saturday at the Cashiers Farmers Market. They were just beautiful, so they had to come home with me. They truly are one of Summer’s special gifts! There is a recipe with them at the end of the post.
I seriously do like to stop and see the pig. What can I say…I am easily amused.
Some of my favorite specialty foods that they sell are Charleston Favorites Stone Ground Grits (which I used in my Rosemary Pork Tenderloin with a Bourbon Glaze and Old Amsterdam Grits), local goat cheese by Dark Cove Pottery and Farm (a highly sought after local favorite) and the gorgeous desserts from Caroletta’s Cakes (which are not on my diet plan, but are fun to drool over!).
Larry operates Charleston Seafood (which was a new addition a few years ago). He brings in fresh seafood from the East Coast on the weekends. Good, fresh seafood is difficult to find in the mountains, so it’s nice to have access to it while in town. Besides, Larry is really neat to chat with.
Robin says that every year as the produce begins to arrive, the people come as well and then as the produce fades away, so do the people with the changing of the seasons. The arrival of pumpkins in the fall marks the beginning of the end of their season and the local people really do not like the passing of fall because it means that hinter is not far behind. The Highlands-Cashiers plateau is home to many seasonal businesses such as this farmers market, so everything changes here when the colder months set in.
I hope that you will stop by this little gem in the mountains of North Carolina if you ever head this way. This truly is a special spot that is unlike any other farmers market that I have seen.
I also hope that you enjoy this incredibly delicious dessert recipe. I made a fresh, no-cook blackberry sauce with these beautiful, fresh berries that I picked up at the Cashiers Farmers Market. I then made homemade vanilla ice cream to go along with it. Oh my, this might just be one of the best desserts ever!
I was not planning to make ice cream, but Roger
refused to eat the low-fat Haagen-Dazs frozen yogurt that I bought requested homemade ice cream. I didn’t have whole milk (as I usually make it with), so I substituted skim milk with a little heavy cream for the whole milk and it turned out beautifully. In fact, we thought this was the best version of this particular recipe that I have made.
How can any homemade ice cream not be awesome, especially with a fresh fruit sauce?!
Vanilla Ice Cream with Fresh No-cook Blackberry Sauce
Makes 1 quart ice cream
Makes 1 quart ice cream
2/3 cup sugar
2 large eggs, at room temperature
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons heavy cream, plus enough skim milk to equal 1 2/3 cups
1 cup heavy cream
2 teaspoons vanilla extract
Fresh No-cook Blackberry Sauce
1 pint fresh blackberries
Sugar to taste
For ice cream:
In a medium mixing bowl, beat the sugar into the eggs until thick and pale yellow. Beat in the flour and salt and set aside.
Bring the 1 2/3 cups of heavy cream and skim milk mixture to a simmer in a medium heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens slightly (it should coat the back of a spoon). Do not let the mixture boil or you will have scrambled eggs.
Pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Add the cream and vanilla. Mix well. Cover and refrigerate until well chilled or overnight. I prefer to let mine chill overnight.
Stir the chilled custard mixture and then freeze in your ice cream machine, according to the manufacturer’s directions. This ice cream is delicious when it is at soft-serve stage. You can also freeze the ice cream for a firmer texture.
For blackberry sauce:
Process the blackberries in a food processor until smooth. Pour the sauce through a fine mesh sieve. Be sure to push as much fruit through as possible with a spatula or the back of a spoon, just leaving behind the seeds. Sweeten to taste. I only used a heaping teaspoon of sugar. Refrigerate until ready to use. This will hold for several days in the refrigerator. It is a delicious topping for ice cream and pancakes. It is also delightful mixed in with fruit smoothies.
Oh my. As always, another beautiful recipe and wonderful post. You do North Carolina proud with your reviews of these gorgeous places. I hope to see them someday.
Thank you so much! It really is a very pretty part of the country and it’s definitely a bit cooler at 4200 feet!
Love this ice cream but the pig? SERIOUSLY LOVE THAT PIG!!! What a cutie – and I would totally make any excuse to go and see her! Would love to live in NC some day – great post!
Thank you for the comment. The pig is adorable and I seriously do stop just to see her! You should head our way! I can show you the good stuff in this part of the country. 🙂
Your ice cream and blackberry sauce look fabulous! I also love your photos and all the inspiration I always get from your posts. Thanks for sharing!
Awwwwwww, I’m with you. That little pig is just too cute. Great recipe too. Thank you. It looks SO good right now too since it’s so humid outside for the past week.
isn’t it funny how everyplace has a crossroad – been ages since I’ve been to Cashiers, not what I remember at all – lovely ice cream with the fresh berries… can I be your guest????
Come on over and get out of the heat! We can fix some of your great dishes (bring the seafood!) and I’ll make another batch of ice cream with blackberry sauce!
cashiers sounds like a great place!! and your ice cream and blackberry sauce looks oh so good!
What a fun post, and that ice cream looks fantastic!
I love the pig picture! Thanks for sharing the sauce recipe…it looks super easy. I love homemade ice cream but the fresh sauce would make it even better!
NC is full of good food. It’s amazing what you’ll find. Even though we spent several years there for college, we didn’t get to poke around the markets. It’s worth a trip back just for that.
Come and visit! We can take a food tour. That would be great fun!
Nice recipe for ice cream. Wish it wasn’t so cold down under.
Vanilla ice-cream and blackberries look so enticing. Thanks for posting this delicious recipe!!
You have some gems in your area – what a lovely looking store with fresh produce, breads, preserves and warm folks. I do think the pig is cute and I would look forward to seeing her too.
Now about this homemade ice cream with fresh blackberry sauce…beautiful dessert, Gwen! The sauce looks luscious running down the sides of the ice cream. I’ll be thinking about it all day. =)
I’m LOVIN’ IT BC…drop dead gorgeous ice cream, and fab post! Oh yes, she is cute indeed!! HUGS!!
Oh my gosh the pig photo is so cute. And the blackberry sauce looks divine!
what a great place, I love the pics .. the pig, too cute and your sauce oh I could go for some of this in this texas heat!!
Mmm, looks fantastic! Get in my belly!
That sounds like a awesome market, beautiful location, The ice cream looks delicious with that sauce.
I just found your blog today, and I’m so glad that I did. I was immediately drawn to your stunning pictures and I thoroughly enjoyed reading your words. There is nothing better than ice cream with a fresh berry sauce.
Thank you for your nice comments! I really appreciate them and hope that you will come back often.
Home made vanilla icecream? I am sooo jealous. And with that sauce. Mm. Better than Swedish princess cake!
What a cool place! Makes me want to take a trip to N Carolina! I love a good vanilla ice cream with berries and this has my mouth watering.
More and more reasons to visit! GREG
I really must get an ice cream machine! Looks divine!
Oh, this is delicious! And I love your recap.
The piggie is adorable.
…and that shop you were in?! Wow, that’s beautiful, too! I want the RGB to have a little shop like that, right next to the actual bistro. And I want it stocked with all sorts of local edibles!
I need to work on getting that restaurant dream to come true! [K]
I just saw your comment on Monet’s blog and thought I’d check your blog out. It’s absolutely wonderful and I’m literally salivating from looking at your vanilla ice cream and blackberry sauce. It looks incredible!
Hi Brian. Thank you for your comment and for stopping by my blog! This dessert was one of my favorites. I need to make it again before the local blackberries go out of season.
What a beautiful post! And such an adorable pig! The vanilla ice cream looks wonderful – we have very similar recipes! The blackberry sauce just makes it even better!
Gorgeous Gwen! LOVE the pig but love your ice cream more.
You know I always make mine with all cream. Do you think it is more creamy using both? Also do you have to wage a war against icicles when you use milk?
Hugs, Devaki @ weavethousandflavors
PS – NO COOK blackberry sauce has my name all over it!
Thank you! The ice cream was one of the best versions I have made of this. My hubby really liked it. It was very creamy and I did not add any vodka (as I will do much of the time). It was still very rich tasting. The skim milk/heavy cream combo was basically a substitute for whole milk, so there is still plenty of fat to keep it creamy. The blackberry sauce was killer on top! We devoured all of the leftovers in one sitting! 🙂
Cashiers farmer’s market looks like such a neat market with great fresh produce and wonderful specialty items. Those blackberries look incredibly luscious! I don’t blame your husband for refusing to eat Hagan Daaz given the competition.
What a fabulous food area! The market and the shops look stupendous and I would never want to leave! Perfect fabulous blackberries and the ice cream and the blackberry sauce are perfect!
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I am a huge fan of blackberry anything, and my mouth is watering for this sauce and ice cream marvelous!
I do so enjoy little stores like these with fresh produce and the personal touch. They are always so interesting. Thanks for sharing.
Wish I can have a bowl of that ice cream and berry sauce. It looks so inviting.
I can’t wait to make your vanilla ice cream with berry sauce. My husband and I have an ice cream maker in the basement, which we are going to resurrect. We’re starting with a basic vanilla and go from there.
git in ma belly!