Foothills Magazine Spring 2026

Foothills CELEBRATING NORTHEAST ALABAMA

BIG

buzz for tiny art

SPRING 2026

INSIDE

TOURING the Chief Ladiga Trail A historic cottage gets a sleek update

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Editor’s Note | LISA DAVIS

Tiny Art Show What are those cute little things on the cover of the magazine?

About a year ago, I got to write about the home of Dara Murphy, owner of Rosa Lee boutique in downtown Anniston. She had decorated every room with collections of what she calls “little treasures,” everything from angel figurines to crystal inkwells to family heirlooms. One wall was hung with several dozen little artworks: golden knickknacks mounted to tiny frames. “What are these charming little things?” I asked.

“Museum Bees,” she answered.

“Museum what?” I said.

That was my introduction to these quirky collectibles and their very dedicated collectors. Crafted by an artisan in Kentucky, Museum Bees are available locally at Old Noble gift shop in downtown Anniston. Co-owner Justin Hall doesn’t just sell Museum Bees, however. He’s got a personal collection of more than 1,000 of them.

We’d like to thank Old Noble for loaning us the Museum Bees we photographed for the cover of this magazine. We’re also grateful to Downing & Sons fabric shop in downtown Anniston for the loan of the blue velvet in the background.

You can read more about Museum Bees in this spring issue of Foothills magazine.

We’re also celebrating the arrival of warm weather with a guide to the Chief Ladiga Trail, the region’s most popular recreational trail. A new 7-mile segment has brought the trail to downtown Anniston, and cyclists, runners, walkers and families have been heading outdoors to hit the fresh pavement.

Elsewhere in the magazine, you can spring forward with our roundup of some of the area’s newest food trucks, or enjoy the peaceful vistas at a lamb farm in Eastaboga.

Look for the next issue of Foothills in the summer. If you have an idea for a story we should write, or would like to advertise in the magazine, email us at foothills@annistonstar.com.

Thank you, as always, for reading.

Foothills CELEBRATING NORTHEAST ALABAMA VOLUME 2, NO. 1

EDITOR Lisa Davis foothills@annistonstar.com DESIGNER Angela Reid Williams CONTRIBUTING EDITORS Bill Edwards WRITERS Misti Hayes Faith Dorn Sherry Blanton Rachel Webb Danielle Stallworth Caylie Moore Bob Davis Madeline Ricard PHOTOGRAPHERS Misti Hayes Ellen Bass Tucker Webb Bob Davis Sherry Blanton Hervey Folsom Bill Wilson Caylie Moore Joe Skaggs ADVERTISING SALES Kim Jenkins kjenkins@annistonstar.com (256) 282-8101 Jess Heathcock (256) 689-8533 jheathcock@consolidatedpublishing.com CONSOLIDATED PUBLISHING CO. Blucher Ehringhaus, President and Publisher John Fry, Vice President and Publisher Ginna Gray, Director of Operations Foothills is a product of The Anniston Star, 1118 Noble Street, Anniston, AL 36201 Copyright 2026.

Consolidated Publishing Co. All Rights Reserved.

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In This Issue SPRING 2026

27 Blooms, Books

and a Mountain Getaway

A few of our gardening columnist’s favorite things

6 Seasonal Stroll

Places to sip and shop for this spring

12 Keep on Truckin'

Local food trucks serve up everything from Caribbean soul food to tricked-out sodas

16 Grow, Cook, Learn

Gadsden’s Beautiful Rainbow Cafe empowers its student workers — and the food’s good, too

20 Modern Cottage

Former Anniston Councilwoman updates a historic home

25 Going Native

30 Hail to the Chief

The region’s most popular recreational trail finally connects to downtown Anniston

39 Big Buzz for Tiny Art

Local collectors are enchanted with Museum Bees

44 Vegetable Medley

April is the best time to start seeds for a summer garden

48 Out on the Pasture

Natural lamb and neighborly spirit come together at HD Farm in Eastaboga Cover Photo by Bill Wilson

More and more gardeners are embracing native plants

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Foothills Faves SHOP LOCAL

Places to sip and shop this spring

The Seasonal Stroll Story and photographs by Misti Hayes

Welcome, spring! Let’s shake off the remnants of winter and relish warmer days ahead. The world is yawning awake again, and I’m eager to see the colors of Mother Nature showing off this year.

1

Called Coffee

I discovered this shop through a friend last year, and have visited it several times since. It offers locally sourced baked goods — the banana bread is my favorite. I tend to stick to my comfort coffees, and the vanilla chai is my go-to. It certainly doesn’t hurt that the staff is so friendly and remembers me when I stop by for a morning or afternoon pick-me-up.

Small businesses are just so amazing that way. Who doesn’t love a place where you can linger, meet friends or do some work surrounded by the smell of fresh ground coffee? Here, they treat you right. ❱ 1400 Quintard Avenue, Anniston, (256) 403-2265

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2

Nunnally's Noble Frame and Gallery

This delightful frame shop in downtown Anniston is a welcome place to frame treasured art and photographs. They have a vast selection of frames for all budgets, and every nook and cranny is filled with samples for any home aesthetic. You can also browse paintings and handmade collectibles from more than 30 artists, local and statewide. A personal favorite is the colorful fused glass garden stakes by Mari Chandler of MGC Glass Fusion. They’re the perfect addition to a spring planter or tablescape. Tuck them into your favorite arrangement or add one as a little extra keepsake to any bouquet. They make a heart happy. ❱ 1014 Noble Street, Anniston, (256) 237-5921

3

Downing & Sons

Family-owned since 1963, this downtown Anniston shop is known for its vast assortment of fabrics for upholstery needs, as well as its variety of seeds and plants for growing a vegetable garden or finally making those curb-appeal flower beds. Use the antique counter-balance scale next to the seed buckets to make everything feel intentional and old school. There are some wildflower packets here that are calling to me. Maybe toss in some zinnias, dahlias, bee balm, milkweed, coneflowers … If I hadn’t known this great little business was around, the bees and monarchs surely would have led me there. ❱ 1030 Gurnee Avenue, Anniston, (256) 236-8972

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5

Bloomin' Miracles

4

Anniston Museum of Natural History

Free to the public, the museum’s Birds of Prey Trail is a short walk that lets you see nature’s raptors up close.

Take the kids, take your camera, and explore. Different species of birds are housed along a short loop through the woods. I was thrilled to see Daisy, a red shouldered hawk I had the pleasure of meeting this past fall at Cheaha State Park. She’s estimated to be around five years young, and is an especially vocal member of the museum family.

Gemma, a great horned owl, sadly didn’t find me nearly as interesting, and I lingered far too long wondering what those big, wise eyes see. I’m grateful for a place that allows these birds to live out a rehabilitated life with such care.

We can learn a lot from nature. I encourage you to become an ambassador to any of the educational animals at the museum. Details to do so can be found online. Inside the museum, the gift shop is a joy to browse, filled with bird books, nature curiosities, and small, smile-inducing finds that echo the exhibits themselves. ❱ 800 Museum Drive, Anniston, (256) 237-6766

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My sister introduced me to this plant oasis in Jacksonville years ago, and we make a seasonal pilgrimage there every year. My go-tos? Lamb’s ear and the ‘Blue Mouse Ears’ miniature hosta, which looks just like its namesake. I purchase a new one every year. It and the lamb’s ear are the gentlest of plants. Lamb’s ear does well in the clay soil here and is drought- and heat-resistant. It can be divided and transplanted. Great for beginners, find yourself a sunny spot in a container or in the ground and watch it flourish.

Praising it regularly is optional, but highly recommended. For shade lovers, the varieties of hostas here are exceptional. ❱ 651 Whites Gap Road, Jacksonville, (256) 435-2717

6

Lost Pizza Co.

I rarely break for lunch when I have a busy day of errands, but I’m happy I made an exception for this Jacksonville eatery.

The pizza here is some of the best I have had in a long time. The sauce is what stuck the landing. It’s just the right amount of flavor and doesn’t overpower the toppings. Try the thick crust; it doesn’t disappoint. If you are wanting an appetizer, the buffalo chicken dip hits the mark. The atmosphere is casual and fun, with TVs for sports viewing and lots of memorabilia spanning decades of movies and music, including local country music star Riley Green. On my way out, I noticed a life-sized cutout of Jeff Bridges as The Dude from “The Big Lebowski,” which really ties the room together. ❱ 208 Mountain Street NW, Jacksonville, (256) 365-1361

7

Miller Outdoor Living and Decor

Miller Sand and Landscape Supply has expanded, hoping to cater to customers who otherwise have had to drive to Birmingham or Atlanta for home decor needs. A bestseller and personal favorite are the blown-glass, solar-powered lighted hot air balloons. In an array of colors, these outdoor beauties will give off the best glow for outdoor parties on decks and porches. They’re great conversation pieces, while adding to the charm of warmer Southern nights. With a mix of sizes and prices, the selection makes it easy for you to hang several balloons together or add a few between hanging pots or string lights for a vibrant spot of color. While you’re there, check out the shop’s seasonal decor and plants, large assortment of outdoor planters, and Easter tablewares for church and family gatherings. Need new gardening gloves? They’re right next to the garden tools I needed. Need faux stems by Real Touch Flowers? They have those, too. The dahlias are so realistic, I did a double-take. While you’re waiting for Mother Nature to show off, grab yourself a pretty vase and let those do the talking. ❱ 2550 U.S. Highway 431, Saks, (256) 231-2300

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8

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The last thing I want to do after running errands and gathering gardening supplies is to go home and cook. Barefoot Mercantile to the rescue. This emporium offers so much — artisan soaps, seasonal decor, works by local artists — but I come here for the specialty foods when I need to break the monotony of takeout. The Mississippi pot roast mix is good, and the coq au vin seasoning was a big hit the last time I cooked for a group. When I need something a little quicker and more soothing, the Mad Dash Mixes cheddar potato soup is a tasty meal for one or many. Before you check out, make yourself a Mason jar candle. Sunday supper made easy, a little candle to burn while you relax, and the whole house smells divine.

Chef’s kiss. ❱ 1206 Highway Drive, Oxford, (256) 4543880 Misti Hayes is a lifelong Foothills native, mother of three, and writer who can most often be found with a notebook in hand and her dog Luke at her side.

Hello Spring

Antiques • Gifts • Lunch • Ice Cream • Coffee Historic Anniston Foothills 11

Food & Drink FOOD TRUCKS

Keep on truckin' Local food trucks serve everything from Caribbean soul food to tricked-out sodas Story by Faith Dorn 12 Foothills

❱ Send Noodz: Anime-inspired ramen Javier Zayas opened Send Noodz after seeing a gap in the community’s accessibility to authentic ramen.

“We really saw a hole in that demographic. There wasn’t anywhere we could get good, authentic ramen, so we decided we would be the change,” he said.

“Being a nerd, I always saw ramen in my animes, and there were places with renditions of ramen, but it wasn’t true ramen like I had been able to try in my travels,” he continued.

This year, in addition to ramen, Send Noodz has added fully customizable rice bowls. They also have a gluten-free option or low-sodium options.

The truck also sells onigiri, which are traditional Japanese rice balls.

A small menu revamp is coming this year, and Send Noodz plans to add a grilled cheese sandwich with pork to its regular lineup, after a

❱ Right Now Cafe: Caribbean soul food fusion

Photo by Ashley Morrison

tryout received a positive reception from customers.

Zayas says his favorite dish is a customizable rice bowl featuring chashu pork, gochujang pork, mozzarella and tonkatsu broth. “It turns into almost a meat and rice risotto,” he said.

Most people can expect to spend around $14$15 at Send Noodz. “Our most expensive is $19, and the least expensive is $11. Our onigiri is only $3. We’re accessible to everybody.”

Zayas says his main goal is to bring variety to the community through food. “We’re not the dollar-packet ramen. We are real ingredients from Japan. I source them from Japan and Atlanta.

Anything we can’t make ourselves is shipped in for the most authentic experience. You are getting noodles flown in from Japan and kimchi from Korea,” he said.

The food truck schedule can be found on the Send Noodz Facebook page. To book Send Noodz for your business or private event, find it on Facebook or call or text (256) 696-2899.

Keyon Jean owns Right Now Cafe, a Caribbean soul food fusion truck. He and his family decided to open their food truck after noticing a lack of authentic Caribbean cuisine in the area.

“I saw an opportunity to bring bold island flavors to the area. Caribbean food represents culture, heritage and togetherness. My goal was to blend those rich traditions with Southern comfort, creating something both exciting and familiar for the community,” he explained.

In addition to rotating daily specials, Right Now Cafe specializes in Caribbean soul food favorites including jerk chicken, curry chicken, oxtails, rice and peas, mac and cheese, cabbage, plantains and loaded Rasta pasta.

“Each dish is prepared with authentic island spices and a commitment to consistency and quality,” Jean said.

Jean’s favorite meal from Right Now Cafe is jerk chicken served with rice and peas, cabbage, and mac and cheese. “It perfectly represents the balance of bold Caribbean seasoning and comforting Southern tradition that defines our brand.”

This spring and summer, Right Now Cafe is expanding its menu to include a line of fresh signature salads and Philly cheesesteaks. “While expanding, we remain rooted in our Caribbean soul food identity,” Jean said.

“We are building something that reflects culture, growth and opportunity right here in Anniston.”

The food truck schedule can be found on the Right Now Cafe Facebook page. If you are interested in booking Right Now Cafe for your business or private event, find it on Facebook or by calling (470) 553-6229.

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❱ Simz Fizz: Dirty sodas Rebecca Sims owns Simz Fizz, a dirty soda truck based in Anniston. Focused on her young family, Sims was always on the lookout for business opportunities that would allow her to take care of her two children full-time.

That opportunity came last August when she opened Simz Fizz.

“We didn’t know where it would go. It was literally a hope and a prayer. We have had so much fun with it,” she said.

Simz Fizz sells dirty sodas, dirty Alanis and freshsqueezed lemonade. Dirty sodas start with a base of soda base, with additions of flavored syrups, cream and cold foam.

Sims says her favorite is the “Southern Belle.” “It is a Dr Pepper base with cherry and vanilla syrups added, plus the cream and cold foam.”

Base options include root beer, Sprite, Dr Pepper, Coke and orange Fanta. There are more than 15 flavors that can be added to the base sodas. For those who want to cut back on sugar, zero sodas and diet sodas can be used as the base.

Customers can expect to spend $7-$11 on their purchase.

Simz Fizz has recently been licensed for pastries and

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other items, but those items have not been added to the menu yet. However, the spring and summer menus are on the way, and Sims hints that frozen lemonades may be available for purchase.

The food truck schedule can be found on the Simz Fizz Facebook page. If you are interested in booking Simz Fizz for your business or private event, call 256-4990472.

❱ Let’s Be Sweet: Desserts and other treats Angela Martin opened Let’s Be Sweet because of a love of sweets and a talent for cooking. “I am a sweets person, and I have four kids, so I am cooking all the time,” she said, laughing. “I wanted to offer something different, and my kids love desserts.”

Her children are involved in the development of some of her menu items. “They want to try food they see on social media, and I’ll put my own twist onto those items,” Martin said.

Top sellers from Let’s Be Sweet include fried Oreos, strawberry cheesecake egg rolls, peach cobbler egg rolls, and strawberry cheesecake salad (strawberries with a white chocolate drizzle).

Other popular items include Philly cheesesteak egg rolls, shrimp egg rolls, nachos and fries.

The funnel cake bites are Martin’s favorite menu item.

“On average, people will spend about $10-$25 at my truck,” Martin said.

Let’s Be Sweet will post info soon about upcoming food truck festivals in Anniston.

The food truck schedule can be found on the Let’s Be Sweet Facebook page. If you are interested in booking Let’s Be Sweet for your business or private event, call (256) 343-5214 or contact it through Facebook. ❰ Faith Dorn is a freelance writer in Anniston. Contact her at faith.h.dorn@gmail.com.

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Food & Drink | GADSDEN

GROW, COOK, LEARN Gadsden’s Beautiful Rainbow Cafe empowers its student workers — and the food’s good, too Story and photographs by Caylie Moore

I

’ve always appreciated libraries for the qualities that most people overlook: the earthy scent that curls out of unopened and aged books, or the steady silence that’s only interrupted by the crisp crackle of pages being turned, or any other identifying characteristic that makes a library, well, a library. It’s these qualities that have turned many a library into a “home away from home” for me, whether I’m in New York City, Tuscaloosa, or — most notably — Gadsden.

“Most notably” because the Gadsden Public Library offers something that the others don’t: the tucked-away gem that is the Beautiful Rainbow Cafe.

A farm-to-table vegetarian restaurant run by Gadsden City Schools students, the Beautiful Rainbow Cafe opened inside the library in 2017, and in many ways, it’s been the library’s beating heart ever since.

As “the only cafe in the world completely operated by students with significant cognitive disabilities,” it has attracted quite a bit of local attention, both city-side and statewide. It’s been featured in numerous publications, and it’s received awards for

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not only its distinct educational premise but also for the impeccable quality of its food.

In 2023, Gov. Kay Ivey named it the best K-12 work-based learning program in Alabama.

Needless to say, if someone is making a trip to the library from out of town, they’re probably coming for the cafe. And I am no exception.

When I first stepped into the cafe, I was immediately greeted by a student worker holding a sleek seasonal menu: the winter one, featuring delicious-sounding dishes like grilled pimento cheese sandwiches and Cuban black bean quesadillas. With an empty stomach begging to try some of that food, I thanked him and quickly took my seat — but not before receiving another warm welcome from directors Chris Wood and Leita Conner.

Wood and Conner, who took over in 2024 after the cafe’s original director and founder, Chip Rowan, retired, were more than happy to have a quick chat about the history and purpose of the cafe and its vocational program in these students’ lives.

“I’ve been with the program for the past five years, working here in the cafe,” explained Wood, a culinary arts educator.

“Previous to that, I volunteered to work here for a couple of years, and before that, I had actually employed some of the students who had graduated from here. So

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On the plates ❱ Southwest stuffed sweet potato: Leita Conner’s favorite dish and recommendation to me. A delicious combination of sweet and savory, the sweet potato complements the black beans and smoked Gouda, while the guacamole and pico de gallo give it that signature Southwest kick. My favorite part of this dish was the black beans; slightly spicy, perfectly seasoned. ❱ Gourmet mac & cheese: Creamy, threecheese bechamel sauce served over penne pasta with garlic-roasted breadcrumbs on top for a satisfying blend of smooth and crunchy. ❱ Seasonal side salad: A nice, sprightly salad to bring me out of the winter mood, with carrots, cucumbers, tomatoes, and cranberries.

The best part of this dish was, unexpectedly, the organic vinaigrette — I absolutely adored the way it brought all the features of the salad together. ❱ Orange blossom lemonade: Just the right amount of sweet, this drink goes down like water — a taste of summer that I’ll find myself revisiting every time I have the chance to go to this cafe. ❱ Carrot cake: A spin on the classic dessert with blood orange-infused olive oil, golden raisins, and caramel frosting, this is a heaven-sent gift I honestly have no words to describe. Just go try it!

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I’ve been familiar with the program since it first got started.”

Conner, who is a special education teacher, had a slightly different, but equally inspirational, backstory. “I was teaching special needs here at the middle schools. I had worked with Chip for a little bit during a JSU practicum, and a lot of these students are my former students. So when he was retiring, well, I like to cook, I like to garden, I love the children, so … ” “So it came naturally?” I asked.

Conner nodded. “The director at the time called and asked me.” And the rest? Well, that’s history.

I asked about the students’ satisfaction with the program, since I hadn’t seen much about the topic in previous articles on the cafe. “They’ve benefited from it very well,” Wood said. “We try to keep it light. We try to have fun with it. We’re running a business, so we are still serious. But there’s no reason we can’t have fun while we’re being serious.”

Conner agreed with Wood’s sentiments, noting that concrete numbers supported those claims.

“The goal of this cafe is to just have a positive post-secondary outcome."

— Chris Wood

“Before, special-needs students, especially those with more severe needs, couldn’t get jobs in the community; there were zero. Now, I think it’s up to 60, so the difference between the before and after is huge.”

Over a hundred students have gone through the Beautiful Rainbow Cafe program.

“The goal of this cafe is to just have a positive post-secondary outcome,” Wood said. “That could be getting a job. That could be going to college.

That could be being able to take care of yourself.

We gauge where the students are and make sure they have the best possible outcome.”

I asked the directors about the artwork in the cafe — vivid watercolors of gardens, plants, and desserts that lined the far wall. They were painted by Litchfield Middle School special education students, or — as Wood and Conner clarified — the first group of students to go through the Beautiful Rainbow Cafe program. It was clear that the students’ talents did not stop at just the culinary.

Other aspects of the cafe stood out to me, too: the upbeat, modern music playing on an overhead speaker; the educational awards and culinary certificates displayed in a tidy glass case; and the beautiful desserts plated in another display by the

register. Some of those desserts, like the orange pound cake and white chocolate cookies, came from the weekly rotating coffee cart at Oscar Adams Elementary, Wood informed me. This fun tidbit only cemented the fact that no one can really say how far-reaching this program is.

What stood out most of all, however, was the menu I found myself still holding onto … and all the food items featured on it. As my chat with the directors came to an end, I heard my stomach give a weak growl, and I knew what had to happen next: it was finally time to eat.

The Beautiful Rainbow Cafe is open for lunch from 11 a.m.-1 p.m.

Tuesday-Friday. Or relax with coffee or tea and a pastry from 3-5 p.m. Tuesday-Thursday. The white chocolate cookies are buttery goodness interspersed with bits of white chocolate-y sweetness. Yum! ❱ The Beautiful Rainbow Cafe, 254 S. College St., Gadsden, (256) 3900969, beautifulrainbowcafe.com.

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Home & Garden ANNISTON

Modern Cottage Former Anniston Councilwoman Millie Harris updates a historic home while keeping its charm

A

Story by Lisa Davis | Photographs by Tucker Webb

fter serving for 13 years on the Anniston City Council, Millie Harris has retired and downsized into a neighborhood she loves, in the city she loves.

Harris, who was named the 2026 Anniston Star Citizen of the Year, has renovated a historic Anniston home, adding modern conveniences while respecting and celebrating the past.

Harris loved her previous home, “but I could not keep the yard. It was a huge responsibility.”

Harris’s late husband, Braxton, had turned the twoacre yard into a garden showplace.

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And so Millie downsized. Instead of three living rooms, she now has one-and-a-half.

Instead of expansive grounds, she now has a small back yard — which is plenty of room for the noted animal lover’s two rescue dogs, Sam and Maggie.

Two years ago, Harris took a bad fall at her previous home. The time she spent in a wheelchair during recovery is ultimately what convinced her to move. She needed a house with the main bedroom on the first floor.

“If I ever ended up in a wheelchair again, I had to make my home accessible,” she said.

(PSA: Harris is convinced the effects of her fall would have been even worse had she not been lifting weights and exercising since her 30s.)

It took some time, but she finally found a house in the neighborhood she wanted that had a bedroom on the first floor. It’s a cottage-style home, built in 1927.

“I love the character of old houses. I like the history,” Harris said.

She turned to Scott Skinner, owner of STS

Foothills 21

Decorating and Design, to modernize the house while keeping its historic character.

“Millie’s drive was to respect what the previous owners had done,” Skinner said.

When it turned out they couldn’t hang a TV on the molded plaster wall above the living room fireplace, Skinner found a craftsman to replicate the curves of the original in wood sturdy enough to hold a mounted TV. When Harris wanted to add a second banister to the staircase, Skinner found a blacksmith who could match the style of the original wrought-iron banister.

Harris wanted to use as much of her existing furniture as possible, but that required some additional downsizing.

The dining table used to seat ten. Now, with the leaf removed, it seats six. Rather than re-use the old heavy, upholstered dining chairs, Skinner brought in new Chippendale-style dining chairs for a lighter touch.

The kitchen, however, got a complete makeover. “The kitchen is the most amazing transformation I’ve ever seen,”

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Skinner said. The original kitchen was very cute but very small. Now, it’s open and spacious, with green cabinets and dark stained wood that make it feel warm and cozy.

A full powder room downstairs also got an amazing makeover, with period William Morris wallpaper and a ceiling painted deep blue to match.

Originally, there were two bedrooms with a shared bathroom downstairs. To make a spacious main suite, one of the bedrooms was converted into a walk-in closet, which also freed up space to expand the bathroom with a larger tub and shower.

Upstairs are two guest bedrooms and a large living area where family and guests can hang out. Artworks painted by Millie and her brother hang on the wall. The fireplace is original to the house, as are the doors. There’s a small bathroom with its original sink, but Skinner managed to squeeze out space to add a shower. As he said: “You can keep the characteristics of old homes with modern updates.” ❰

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Home & Garden | NATIVE PLANTS

Oakleaf Hydrangea

Going native

More and more gardeners are embracing native plants Story and photographs by Sherry Blanton

W

hen I began to dig in the soil about 50 years ago, it was difficult to recognize and buy native plants. Today, native plants — those that have been growing in our region for hundreds of years, as opposed to those introduced from different continents — are easily found in garden shops and online. It is no longer difficult to fill a garden with these hard-working and important plants.

Native plants are more than just pretty faces.

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They provide food for native birds and insects. Since they are adapted to our environment, they require less water and fertilizer.

Native plants also create a sense of place. They are regional plants that reflect the natural landscape and heritage of an area. Each of us can play a role in creating healthy, happy gardens for diverse creatures and humans. By going native, you will be preserving Alabama’s local biodiversity while also creating a beautiful landscape to enjoy for years to come.

Zenobia

Carolina Jessamine

Black-eyed Susans

Feeding the butterflies Native plants perform vital jobs in our gardens, providing food for birds and native insects, including butterflies. Many of these wonderful creatures would not flourish without the fruit and foliage from native plants.

“Without native plant species, insects that evolved with the plants cannot survive.

Birds, butterflies, and other wildlife depend on those insects for survival,” according to Larry Mellichamp, former professor and director of the Botanical Gardens at the University of North Carolina at Charlotte.

For example, monarch caterpillars will only eat native milkweed, while the adult butterfly visits butterfly weed for its nectar.

Without these native plants, there might be no monarchs.

Colorguard Yucca

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Dogwood

Less water, fewer chemicals Native plants are used to our quirky weather and need less water and are better equipped to survive drought. Native plants are better adapted to our soil than exotic plants from other parts of the world. They need fewer fertilizers, pesticides, and herbicides — saving the gardener work, time, and money. Water quality will also improve, For more information: as fewer pesticides means reduced polThe USDA’s PLANTS lution in storm water.

Stop invasive plants

database is an inclusive resource about the plants of the United States. It is available online at plants. usda.gov.

Native plants are unlikely to become invasive and destroy native habitats. I have worked tirelessly to rid my garden of invasive plants; the birds, however, keep dropping seeds of alien plants, such as privet, or the wind carries the seeds into my garden. I just keep pulling.

“It is vital to bring native plants into our gardens and to stop the spread of the invasives. The federal government has estimated that nearly 25 percent of the 20,000 plant species native to North America are at risk of extinction, many of these through habitat loss,” writes Douglas Tallamy, author and expert on biodiversity and natives. ❰ 26 Foothills

The Southern Gardener

Blooms, books and a mountain getaway A few of our gardening columnist’s favorite things Story and photographs by Sherry Blanton I receive regular emails titled “I Simply Remember These Favorite Things” from Dr. Allan Armitage, noted horticulturist and author retired from the University of Georgia. He encourages his readers to write about their favorites — although, like a mother picking her favorite child, it is often impossible for me to choose a favorite in the garden.

A FAVORITE PLANT: Hydrangeas Hydrangeas have been growing in Southern gardens for decades. Their spectacular masses of blue or pink flowers can brighten even the shadiest corner. The most common is the French hydrangea (‘hydrangea macrophylla’), also called bigleaf or Hortensia). These came to us from France by way of Japan. They are classified by flower type: mophead vs. lace leaf.

Mophead hydrangeas have masses of spectacular bell-shaped flower heads.

Examples are ‘Endless Summer’, ‘Penny-Mac’, and ‘Dooley’ (named for coach Vince Dooley of Georgia football fame). ‘Nikko Blue’ has deep blue flowers, a captivating sight.

Lace cap hydrangeas have delicate lacy flowers with a center of tiny fertile flowers surrounded by showy, non-fertile flowers. They are more subtle than the mopheads. Look for ‘Lilacina’, “Veitchi’, or ‘Lanarth White’.

There are hydrangeas (Hydrangea paniculata) able to stand up to our full Alabama sun. The mophead beauties grow happily in the shade.

If you are seeking a native hydrangea, consider the oakleaf hydrangea — the Alabama state wildflower — or a smooth hydrangea (like ‘Annabelle’).

Baptisia

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MY FAVORITE PLACE: Mentone, Alabama

A FAVORITE BOOK: ‘Secrets of Southern Gardening’

The charming, historic small town of Mentone is surrounded by some of the most beautiful scenery one could imagine. Located in eastern DeKalb County (only a little over an hour from my house), Mentone is bordered on the west by Valley Head. DeSoto State Park is just to the south. Fort Payne is about a twenty-minute trip.

The highest elevation at the center of town is 1,736 feet. In 2024, there were 334 permanent residents. That number swells during the summer when tourists visit.

Mentone is known for its longstanding private summer camps, which bring in campers from all over.

Little River flows for most of its length atop Lookout Mountain in northeast Alabama. Forests, waterfalls, pools and cliffs offer a variety of recreational activities.

Brow Park overlooks Valley Head and Little Ridge, with a view of Sand Mountain. Visitors and locals picnic in the park and watch the sun set.

Mentone enjoys four beautiful seasons with spring dogwoods, summer ferns, autumn color along the ridge and frequent winter snow (with the opportunity to ski at Cloudmont Ski Resort).

This small town does not lack for restaurants or charming shops. The Mentone Arts Center features works from local and regional artists.

Places to stay include wonderful rental cabins and several historic inns. It is a delight to sit on the porch in peace and calm, gazing at the surrounding scenery.

I once watched a train meander through the forest. It looked like a toy. Wonder where it was headed?

I recently ran across a reference to “Secrets of Southern Gardening” by Jenks Farmer. I remembered he spoke at the Anniston Museum of Natural History years ago. As I love gardening books, especially books about gardening in the South and by an author whose name I recognize, I ordered a copy. (Take note: Jenks does not sell his books on Amazon. I ordered the book through his website.)

Jenks is a plantsman and designer who created two of South Carolina’s largest public gardens: Riverbanks Zoo Botanical Garden and Moore Farms Botanical Garden.

Jenks designed the book for the newbie and the experienced gardener. He advises readers to go with the quirks of our weather, rather than fight against it. Other tidbits of advice: “Old gardeners used to say, ‘Make a five-dollar hole for a fifty-cent plant.’”

“Mowing low invites drought stress and sun scorch.”

“Planting is like writing: Edit, edit, edit and edit again.”

This book is a jewel, full of practical advice, written clearly and with humor. Jenks is a firm believer in becoming educated before one puts the first shovel in the garden.

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A FAVORITE GARDEN: The Jacksonville Pocket Park The Jacksonville Pocket Park, tucked away on Ladiga Street SE, a block east of the Square, was the brainchild of Truman Norred and fellow Jacksonville Garden Club members. Led by plantsman Hayes Jackson, the group was determined to turn a patch of gravel and concrete into a garden. Truckloads of organic matter were brought in from Jacksonville’s compost pile.

In 2011, I was asked to take over the care and maintenance of this dear little park. I, however, had no idea of the commitment needed to maintain the park when I said yes, and Calhoun County Master Gardeners stepped in to share in the growth of the garden.

The park was originally dedicated to winter color. However, it has evolved into a four-season site, with something blooming every month. Roses, hydrangeas, columbines, pansies, quinces, coneflowers, gauras, baptisia (a native plant), and daffodils give the pocket a cottage garden look.

A mature Natchez crepe myrtle presides over the entrance, a demonstration of what a crepe myrtle looks like when it is not “murdered.” A towering river birch shades plants and people (a gift from Davis Landscaping). A colorful Coral Bark maple shows off its bright red limbs in the winter.

The park has places to sit to enjoy a cup of coffee or eat lunch. A nursing student told me she came every morning to relax on a bench. We have seen people taking family photos and graduation pictures.

People told us the park grew more important in their lives during COVID as they had someplace to get out. One couple sat in the park on Sunday mornings and listened to church services on a computer. ❰ Sherry Blanton, “The Southern Gardener,” writes about gardening in northeast Alabama.

Follow her on Facebook at Southern Gardener-Anniston Star.

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Outdoors CYCLING

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HAIL to the

CHIEF

The region’s most popular recreational trail finally connects to downtown Anniston Story by Bob Davis | Photographs by Bob Davis and Joe Skaggs

C

ycling advocates and community leaders have long argued that the path to prosperity here in northeast Alabama is best traveled on two wheels.

Over the past 25 years, renowned mountain bike trails, long-distance road cycling events, professional bike races on city streets, and championship races for high schoolers have become entrenched in the region.

Every Sunny King Criterium, Cheaha Challenge Gran Fondo, Coldwater Trail MTB + Run, Shake N Brake gravel race, and Alabama Cycling Association race brings visitors who spend money on meals, hotels, and entertainment — to the tune of an estimated $9.7 million in Calhoun County in 2023.

The newest development is a

7-mile segment of the Chief Ladiga Trail, a Rails to Trail project that got its start 36 years ago, when Piedmont turned 9 miles of abandoned railroad track into a paved trail.

This new stretch finally pushes the route all the way into downtown Anniston. Walkers, runners, and families with kids on bikes have been out enjoying the fresh smooth pavement.

Mayors in Anniston and Jacksonville sponsored community rides last year.

Adventurous cyclists can now travel all the way from Anniston to metro Atlanta on two wheels. But the trail doesn’t run just one way; cyclists from Atlanta have been coming to Anniston. Curious? Here’s a guide to the Chief Ladiga Trail, from the Alabama-Georgia state line to downtown Anniston.

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1

Welcome to Mile Zero. Head east on the Silver Comet Trail, and you’ll be in metro Atlanta in about 60 miles. Head west on the Chief Ladiga Trail, and in about 40 miles you’ll land at the Anniston Amtrak Station. As Mr. Greeley advised, let’s go west.

2

Over the next 10 miles, the paved path rolls through Cleburne County beneath an awning of oaks and pines. Sturdy bridges cross Little Terrapin Creek in a couple of spots. Small parking lots dot this section, offering riders / walkers / runners / skaters a spot to hop on the Chief.

Submitted photo

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Photo by Bill Wilson

3

At Mile 14, the horizon offers a glimpse of a town. Welcome to Piedmont, a spot for a snack, a coffee, and — thanks to public bathrooms at the Eubanks Welcome Center — a place for what the European cyclists call a “natural break.” Piedmont claims the only farmers market on the trail. In season (April-October), find veggies, meats, baked goods, and handicrafts. A sweet treat is just the ticket for those long-distance cyclists in need of some carbs.

4

Leaving Piedmont, abundant relics point to the Chief’s former life as a railroad line connecting central Alabama to northwest Georgia from the mid-1800s until the late 1980s. About 8 miles outside of Piedmont sits the remains of what is either an old bridge or a retaining wall. Feeling tired? This is a good place to stop and admire the craftsmanship involved in assembling those stones. This place needs a nickname. The Walls of Ladiga?

The Bridge to Nowhere?

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5

A little more than a mile down the trail, on the outskirts of Jacksonville, sits Germania Springs Park. Picnic tables and public restrooms are here. The natural spring that gives the park its name feeds a stream where you can cool your feet.

6

Up next is the former home of Chief Ladiga himself … Jacksonville. After the chief signed a treaty ceding Creek land in east Alabama, he was able to sell his property in what is now Jacksonville. We’re told the sale price was $2,000, which is estimated to be worth $75,000 in today’s dollars.

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7

Keep your eyes open rolling through Jacksonville.

State Highway 204 intersects the Chief on the fringes of Jacksonville State University. Up ahead is the Jacksonville Depot, a building constructed in 1860 that now serves as a rest stop with bathrooms and water fountains.

8

Less than two miles from the depot is the Chief Ladiga Landing, a parking lot offering handy access to the trail. Ready to do a little climbing? Good, because the next few miles south are on a gentle incline.

9

Next stop is Weaver. As you ride through the back end of a neighborhood, you’ll notice makeshift footbridges that allow quick access to the Chief. Across Weaver’s Main Street is Elwell Park, 10 acres containing picnic tables, a skate park, a disc golf course, and other recreational spaces.

10

Remember climbing those slopes a few miles back? Now comes the reward as the trail takes a downhill turn near Michael Tucker Memorial Park, named in memory of an Anniston physician and active cyclist.

Within a grove of pecan trees are primitive camping sites, a parking lot, and public restrooms. This was the end of the Ladiga Trail until 2025, when another seven or so southbound miles were opened, connecting to Anniston.

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13

Crossing a bridge over Old U.S. 431 offers an elevated glimpse of the Saks area. The trail then parallels Railroad Avenue while heading into Blue Mountain, a one-time mill village.

11

About a half-mile away is the fork in the path. One fork directs cyclists to the former Fort McClellan and the McClellan Mountain Bike trails. These dirt trails cover about 10 miles of bumpy fun.

12

Skip the fork and head south, where new smooth pavement awaits. This section offers glimpses into the backsides of big-box retail stores and homes. All this is also new to pedestrians, motorists, and dogs who encounter the riders / walkers / skaters / runners on the Chief. What was once an old rail line intersecting a city street is now a place to keep a watchful eye for traffic from all directions.

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14

Next stop: the gates of M&H Valve. The manufacturer has buildings on both sides of the trail, and a gate protects cyclists from any company vehicles traveling through. Push the green button and an alarm sounds as the automated gates slowly open. You could take a detour over city streets, but it’s just as fun (and less hazardous) to take a mini-break at the gates. Be sure to wave to Iron Man, who guards the entrance to M&H Valve.

Photo by Bill Wilson

15

Look for the Chalk Line Pump Track on the western side of the Chief. Expected to open in early April, the track offers cyclists something different: a series of small rolling hills and twists that mean less pedaling, more use of gravity to travel the course.

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As downtown Anniston approaches, there are plenty of food options along and near the trail, from sit-down meals to a quick coffee and danish. There’s also a bike shop — Wig’s Wheels — just a few blocks away.

Pro tip for riders during the spring and summer months: The Anniston Downtown farmers market is the go-to spot for hungry and tired Chief challengers on Saturday mornings. It’s also here that signage directs cyclists off the Chief and toward the trailhead for the Coldwater Mountain Bike Trails, if they so choose.

17

The last stop on the Chief is up ahead.

The Anniston Amtrak Station awaits, meaning in theory a cyclist could continue the journey by rail. The Train Station Cafe is located inside the station, offering a variety of sandwiches and sweet treats. ❰

SPORTS & OUTDOORS

www.mcclellansports.com 135 Exchange Ave Anniston, AL 36205

256-835-6217

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Arts & Culture COLLECTORS

Local collectors are enchanted with Museum Bees

W

BIG

buzz for tiny art

Story and Photographs

by Madeline Ricard

hen you first walk into Sherry Blanton’s quaint Jacksonville house, you’ll be met with many bright things: the owner’s jovial voice, the white fluffy dog named Misty that follows Blanton around loyally, exotic greenery on every countertop, and rows upon rows of gorgeous majolica. However, in the midst of all the beauty, it’s hard to miss the “beehive” of tiny artworks that hang clustered on the walls.

They are called “Museum Bees,” made by Kentucky artist Trace Mayer, who describes them as “beautiful and affordable indulgences for your home.” The backing of each little piece starts with recycled antique picture frames or bourbon barrel staves, and they are finished with gilded ornaments such as bumblebees.

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Mayer started making Museum Bees more than 13 years ago, and there are now collectors across the nation, including Calhoun County. Although the reasoning behind collecting Museum Bees is truly individualized, these little works of art are a source of excitement and joy to those who collect.

Blanton, a former social worker who is now the gardening columnist for The Anniston Star and Foothills, picked up her favorite bee with adoration and tenderness.

“Isn’t it just luscious?” she said, proudly presenting a 2-by-2-inch collectors piece with a gold bee hanging on to a pink bedazzled purse. “It’s hard to beat this one.”

The bees she has collected have found places in every nook and cranny of her home.

The largest cluster (which Museum Bee collectors call “beehives”) is hung in her living room, but there’s not a room in her house that doesn’t have at least one Museum Bee on the wall. The main bathroom has ocean-themed bees. Another bathroom has owl-themed bees. Dragonfly-themed bees surround a couch.

Blanton said that she first started collecting Museum Bees after her sister gifted her one. “They’re a tremendous support system

Justin Hall with the Museum Bees available in his gift shop, Old Noble in Anniston.

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Sherry Blanton's home features Museum Bees in every room.

for me,” she said, explaining that the joy of collecting them has helped her through the death of her husband. “They keep me company.”

Although she’s lost count, Blanton estimates her collection extends into the 200s.

“I’m not done collecting by any manner of means,” she chuckled.

Blanton’s collection is vastly different from that of Justin Hall, a local business owner who opened the high-end gift shop Old Noble in downtown Anniston in 2024.

Hall said his collection exceeds 1,100 Museum Bees.

According to Hall, he began collecting Museum Bees in 2018, not long after Mayer first began making them.

“I met Trace when he and I were first getting started in our businesses,” Hall said. “Trace has been very supportive of

my designer skills with his bees.”

Hall also said that Old Noble is the only shop in Calhoun County that is allowed to retail Mayer’s Museum Bees, due to the artist’s selectiveness.

Right next to Hall’s shop on Noble Street in Anniston sits Bloom by Rosa Lee, a store filled with jewelry and antiques.

Dara Murphy, owner of both Bloom and Rosa Lee Boutique, has a collection of around 40 bees, one of which was given to her by Hall.

“He actually was kind enough to give me one for my grand opening here as opposed to flowers,” Murphy said, sitting in her shop filled with art pieces and vintage dresses dating back to the 1800s. “He said, ‘Come pick you out a Museum Bee because I know you’ll love it.’”

Murphy, an artist and jewelry

ABOVE: Justin Hall has more than 1,100 Museum Bees in his personal collection.

He has been collecting them since 2018.

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❱ Museum Bees are available at Old Noble, 1028 Noble St., Anniston, (256) 274-3208.

They are also available online at www.museumbees.com, where the artist releases new works for sale every Wednesday at 9:30 a.m.

designer, said the vintage molding is what drew her to Museum Bees, but the artist’s craftsmanship and individuality is what made her stay.

“To me, Dara Murphy, it’s personal,” she said when asked why she

collects these pieces of art.

“You can really zone in and get a piece of that art that reminds you of that person.”

Murphy even has a custom Museum Bee, a surprise gift put together by her employees and daughter.

“They called my daughter to ‘steal’ a brooch … and they sent it to him,” she said, regaling the story with a smile. “That’s my favorite; it was a conglomerate effort from all my staff and even my daughter.” ❰

Dara Murphy with a custom Museum Bee, gifted to her by her daughter and employees.

Photo by Tucker Webb 42 Foothills

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Modern Homestead FARM LIFE

Vegetable Medley April is the best time to start seeds for a summer garden

A

pril is not too late. Well, it is a little too late to prune hydrangeas, and it is too late to move shrubs and bulbs. You’ll have to wait until late fall comes around again for those things. But it is by no means too late to plant seeds for your summer garden. Arguably, it’s the best time.

Story and Photographs by Rachel Webb

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Admittedly, peppers take a long time to get going, so they do best when their seeds hit dirt in mid-February. But you can do yourself a huge April favor by going to Downing & Sons in downtown Anniston and buying some of their lovely pepper starts. (“Starts” is gardener-speak for store-bought seedlings.) It’ll save you at least four weeks of staring at little two-leafed plantlets, wondering if they’re stalling on purpose just to frustrate you.

Tomatoes take around 90 days from seed to fruit, so planting seeds in March will result in June fruits.

Planting in April, however, will produce lovely July fruits — just as every eager garden beaver’s June plants are withering in the heat.

Squashes and cucumbers are 60-day powerhouses.

They take just two months from seed to plate, so they’re ready for “the big dirt” a mere three weeks after putting down seeds. That means early March seedlings would be begging for soil well before the frost date (sometime around April 20) has passed. Their roots really want to spread out in ways they can only manage when they’re in the ground, and holding them in pots for an extra few weeks quickly turns into a hassle. It’s almost impossible to keep a thirsty seedling watered when there’s more root than dirt in the pot, and crowding them together indoors, where there’s limited airflow, leads to powdery mildew, a leaf blight you’ll end up fighting all season long.

Do not be intimidated by time or failure. Time moves on, always. Whether it’s seeds or starts, just put it in the ground and see what happens.

No, squash and cucumbers undoubtedly do best when their seeds are planted in April, May, and June.

Think of it like this: Most summer vegetables are only going to produce for a few weeks before they can’t take the heat any more. You have to plant these plants in “waves,” what gardeners call “succession planting.”

You put down fresh seeds about every three weeks, so as each succession dies, you have another ready to take its place.

I, eager garden beaver that I am, do not take my own advice. I get carried away sometime in late February and plant all the seeds for my first succession, then spend weeks moving them inside and outside, inside and outside, running from frost and chasing the weak, late-winter sun. These first seedlings are puny and leggy, just as annoyed with me as I am with them, so when I plant my second succession, those plants 46 Foothills

quickly match the first wave in size and development.

This results in one massive “first” succession going into the garden sometime in late April, when I should be planting the seeds for my “third” succession. That third round is invariably late since I’m terrible at planning this out, no matter how many spreadsheets and notes and vows I make.

But all this talk of putting seeds down early only applies to plants that do well planted in pots well before the frost date, then transplanted outside into the garden later on. Things like field peas, corn, okra, zinnias, and borage do not care for this treatment. They prefer to be planted directly into the ground, called “direct sowing.” This means they can only be planted after the danger of frost has passed and the soil has warmed to over 60 degrees. Realistically, this is the last week of April or the first week of May. My grandfather always “got the garden out,” or got his plantlets and seeds in the big dirt, during the first weekend of May. Last year, because I was busy correcting my planning mistakes in early May, and because it rained the entire last two weeks of May and then rained every single flipping day in June, it was fully the last week of June before I got my corn and okra and field pea seeds planted. It was agony.

My ancestors (the dead ones and the alive ones in the houses near my garden) gnashed their teeth and

wailed. “They won’t survive the July heat! They’ll be too small still!” But alas, one cannot plant seeds in mud. And guess what? I still have corn and okra in the freezer from last summer. (There are no peas left, but I am doubling the amount I plant this year, and adding another succession.)

The plants did just fine through July. They were born in the heat and there they thrived. They never knew any different.

It’s not too late to plant summer garden seeds until the very end of July, and actually that’s the best time to plant pumpkin seeds if you want to grow your own jack-o’-lanterns. Watermelons and tomatoes do great when planted in late July and early August, and lead to an October harvest.

Just be sure to keep the baby plants watered well. My friend and mentor Dave Garfrerick says he prefers to grow tomatoes in a good October drought so he can carefully control the amount of water they get, which keeps the skins on the fruits from splitting.

Expect a summer-season-ending frost sometime around the end of October or the beginning of November. Look at the “days until harvest” date on your seed packet, and if the plant you’re wanting to start can be ready to harvest before Halloween, then plant that sucker! Even after the summer garden window has closed, there’s a whole host of lovely fall garden plants like beets, radishes (40 days to harvest! wow!) Brussels sprouts, broccoli, carrots, cabbages, and celery. Lettuces would melt into a puddle if grown in the summer, but love nothing more than a cool breeze and a nippy night. They prefer to be seeded out in September and early October so they can get established before the real cold sets in. Again, just make sure you keep the seedlings watered well while it’s still hot outside.

Do not be intimidated by time or failure.

Time moves on, always. Whether it’s seeds or starts, just put it in the ground and see what happens. If it dies, take notes and try again. If it thrives, take notes and do whatever it was you did again. Gardening is as much trial and error as anything else. The only things you can’t control are time and the weather, so don’t stress over those. Just plant things, and grow with your plants. ❰ Rachel Webb is a mom, wife, daughter, granddaughter, niece, cousin, and friend. She and her husband have been married for nine years and have two sons. They live on her family’s multi-generational farm in Talladega County. Her favorite pastimes are gardening, cooking, reading, and drinking margaritas.

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Local Growers EASTABOGA

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Out on the pasture Natural lamb and neighborly spirit come together at HD Farm in Eastaboga

Story by Danielle Stallworth| Photographs by Tucker Webb

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W

hile beef and chicken may be the go-to protein choices for most Americans, lamb is quietly carving out its own niche. Thanks in part to local vendors like HD Farm in Talladega County, diners are discovering pasture-raised lamb that’s tender, tasty and raised with care.

Owned and operated by Henry and Paula Dorough, the small family farm specializes in all-natural lambs that are born and raised on their land. Henry, a retired county extension coordinator with the Alabama Cooperative Extension System, has been raising sheep for about 30 years.

“Go to the grocery stores in the region and you’re going to find that that lamb is imported from New Zealand or Australia,” Henry said. “It’s rare to find U.S.-raised lamb. People don’t really care much about how you raise it as long as you’re a local farmer and they can relate to you and ask questions.”

The Doroughs sell lamb and lamb products throughout the year at their on-farm market and at The Farmers Market at Pepper Place in Birmingham. Those who are unfamiliar with cooking lamb may feel intimidated, so the Doroughs also

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give out recipes to their customers. The most popular is a Mediterranean-inspired meatball recipe created by Henry’s son, Matthew, who works as an executive chef in Boston.

“Before COVID, we would take our meatballs pre-made to the market and give out samples,” said Paula, who works as a county extension agent in Carrollton, Ga. “Sometimes they couldn’t believe they actually were eating lamb. It wasn’t the strong flavor that they were imagining it might be.”

The reason for HD Farm’s mild-flavored lamb is in the age and fat level of the flock. Older, fatter sheep are typically more flavorful, so the Doroughs go for a younger and leaner breed.

“If you raise them the way we do on pasture, they don’t get as fat as animals that are in a feedlot,” Henry said. “But we also butcher at a younger age because we’re raising them on high-quality forages. They reach our target weights quickly.”

With agritourism (the practice of welcoming visitors to working farms) on the rise, the Doroughs have sought out new ways to get the community out to the farm and engaged in its operations. One of those ways is a vibrant sunflower field. The sunflower field, where the farm has hosted an annual free dove hunt with the Alabama Department of Conservation for years, began as a gift from Henry to Paula.

“When we first started dating, she said something about liking sunflowers,” Henry said. “And I said, ‘Well, I’m going to plant you a few.’ And then I planted 10 acres. She didn’t know I’d been doing that all the time. The next time she was here and saw that, she was just blown away.”

In order to give the public a safe way to get outdoors during the pandemic, the farm invited visitors to come stroll among the towering blooms, take photos, bring picnics and enjoy some socially-distanced time in the fresh air. Now, summer after summer, guests from all over the state show up to wander through the colorful field for free, even sticking around to see the rest of the land and purchase some meat.

The farm also participates in Harvest Hosts, a nationwide membership program that connects travelers with working farms, wineries and agricultural businesses. Since 2021, the Doroughs have welcomed RV travelers from all 50 states — as well as Germany, Spain, Switzerland, France, and Australia — for a free, peaceful overnight stay on the property.

“We’re giving back to the RV community, which we like to participate in when we’re traveling,” Henry said. “But then they also contribute to our farm by buying our product along the way. It’s worthwhile for us.” ❰

LAMB MEATBALLS Start-to-finish: 30 minutes

1 pound lean ground lamb 1 egg ½ cup breadcrumbs ¼ cup chopped parsley 1 medium onion, finely chopped ½ teaspoon allspice ½ teaspoon cinnamon ½ teaspoon ground black pepper 1 teaspoon salt 6-ounce container feta cheese 2 tablespoons mint, chopped (optional) Combine all ingredients and roll lightly into balls. (Do not press hard or they will become too dry.) Brown on all sides in an iron skillet over medium heat until caramelized on the outside. Serve as a main entrée; no sauce is needed.

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MEDITERRANEAN RUB LAMB ROAST Start-to-finish: 3 hours (30 minutes active) 3-5 pound lamb roast (leg, shoulder or loin; bone-in or deboned) 1 onion, finely chopped Juice from 1 lemon 4 cloves garlic, minced 1 tablespoon white vinegar 1 tablespoon olive oil 1 tablespoon salt ½ teaspoon ground black pepper ½ teaspoon cayenne pepper ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ground cloves For roasting: 2 cups white wine or chicken stock

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Use a small, sharp knife to make 12 incisions through the fat layer covering the top of the meat. Combine all ingredients except wine/ chicken stock and mix to form a paste. Rub mixture over meat surface and into the incisions. Allow to sit for at least one hour and up to overnight before cooking.

To roast lamb, heat oven to 425 degrees F. Pour 2 cups white wine or chicken stock into a roasting pan. Place lamb on rack of roasting pan fat side up.

Roast for 15 minutes; then reduce heat to 350 degrees F and roast until internal temperature reaches 130 degrees F for medium-rare meat, 60 to 90 minutes, basting every 20 minutes.

For the last 15 minutes of cooking, place roast under a broiler to crisp the fat.

Remove pan from oven and remove rack from pan. Tent the roast with foil and allow to rest for 15 to 20 minutes. Internal temperature should rise to 140 degrees F. Cut into ½-inch thick slices and serve.

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Out & About PARTY PIX

❱ Revelers Ball

Shea and Ben Miller were the queen and king of the 2026 Revelers Ball. Ridgely Smith was also recognized as the longest-serving member of Revelers.

— Photos by Ellen Bass

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❱ RMC Foundation Valentine's Party

The RMC Foundation threw a Valentine’s Party for Project Search students with Jasper the RMC Comfort Dog. — Photo by Ellen Bass

❱ DAR Luncheon

Two chapters of the Daughters of the American Revolution gathered to celebrate George Washington’s 294th birthday. Dr. William Lester, retired professor of political science and public administration at JSU, spoke on “George Washington in Battle.”

Members of the DAR’s Bienville Chapter (Anniston) and ChinabeeFort Strother Chapter (Oxford) enjoyed lunch at the Anniston Country Club — including cherry cobbler for dessert, in honor of the young George Washington.

— Photos by Hervey Folsom

❱ Wednesday Study Club

The Wednesday Study Club hosted a program with occupational therapist Kimberly Mogill.

— Photo by Ellen Bass

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❱ Community Foundation Partnership Gathering

The Community Foundation of Northeast Alabama held a Partnership Gathering.

— Photos by Ellen Bass

❱ Anniston High School Cookout

Grilling out for the undefeated Anniston High School football team with Coach Jackson and AHS alumni.

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— Photo by Ellen Bass

❱ JSU Jazz Ensemble Concert

The JSU Jazz Ensemble gave a concert at Grace Episcopal Church in Anniston to raise funds for a trip to Brazil.

— Photo by Hervey Folsom

❱ Chamber of Commerce annual meeting

The Calhoun County Area Chamber and Visitors Center held its annual meeting at the Oxford Civic Center. Among the highlights: Millie Harris, longtime community leader and former member of the Anniston City Council, was named The Anniston Star’s Citizen of the Year.

— Photos by Ellen Bass

MADE IN ALABAMA YOU CAN’T FAKE LOCAL FBAL . b an k | Foothills 57

Last Look

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