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The Farmhouse

Words by: Laura Ashley Lamm, Ed.D.

Photography by: Madeline Gray

Charcuterie boards are one of the culinary feats that have been around for centuries with mainstream popularity gaining in the Americas during the 1990s. Today, they are one of the top requested staples for gatherings and parties.

The term charcuterie dates to the 15th century in France and is derived from the French words: chair (flesh) and cuit (cooked). Charcuterie refers to the shops that sold pork products. As the request for the delicatessen grew, cultures around the world adapted the practice and placed their own spin on the board.

The American pronunciation of charcuterie aligns with the sounding of “shaar – koo – tr -ee,” though the Southern dialect lends itself to a few extra syllables and drawn-out vowels. Nevertheless, it is a favorite among the people.

The modern charcuterie board is both creative and delicious and can include an assortment of food from meats and cheeses to candy and desserts. Charcuterie boards can easily be paired with wine for dinner, offered as a snack during a Mahjong game, or taken to a tailgate party for grazing; they are quite often the perfect party staple.

Arranging the foods in cascading displays with a vibrant color palate and the right recipe of flavors for optimal taste is an art form that needs the best artist, and that lends us to calling Deep Run’s own Beverly Cherry Pope.

Pope established Cherry Blossom Boards and Cotton Pickin Blessed in February 2020. What started as a pandemic hobby for enjoyment blossomed into a thriving charcuterie board and catering business. During the pandemic, Pope found pictures of charcuterie boards on Pinterest and began creating her own unique version. She created one for a relative’s birthday, which led to creating boards for friends and grazing tables for events.

“I love bring here and I want to give back to the community,” said

Beverly Cherry Pope, owner of The Farmhouse.

Pope had always had a niche for entertaining and simply found creating parties, tablescapes, menus and charcuterie boards fun. “I really enjoy making charcuterie boards and getting my creative juices going,” she added.

The charcuterie boards are always customized to the clients’ preferences and vary in sizes. Delicacies include pepperoni roses, salami, assorted cheeses, fruits and meats, crackers, dips, honey, croissants, turkey, ham, and prosciutto, to name a few.

“Every board is different. I start with grapes, pepperoni and salami and build around from there,” said Pope. “I always end with the addition of blackberries, raspberries, and blueberries.”

Pope enjoys the art of creating charcuterie boards and the unique challenge of designing them to match a client’s theme. From a woodlands theme complete with waffle cones covered in green melting chocolate to large-scale grazing tables for weddings, Pope adds a special touch by creating eye-catching spreads that are equally delicious.

Pope can accommodate most requests and appreciates at least a 24hour notice for orders. Cherry Blossom Boards make the perfect addition to a party, card game or gathering of friends and family.

Pope’s culinary masterpieces have grown in the years since opening Cherry Blossom Boards. For the last three years, she has served as the manager of The Farmhouse. In March, Pope assumed ownership of he premier deli and ice cream shop in downtown Deep Run.

“The Farmhouse is a friendly, warm and inviting place,” said Pope. “Everything is made fresh,” she added. “We offer no fried foods.”

Travelers driving from Wilmington to Greenville can make a quick detour off the main highway, while locals know the location is a short drive from South Lenoir High School. After school, students can often be found in the restaurant for milkshakes and chicken-baked ranch pasta. Other specials including chicken salad, chicken alfredo, deli-style sandwiches, daily soups, ice cream, and milkshakes are regular favorites along with large 16-inch thin crust pizza and penne pasta dishes. Customers can eat in or take out.

“Deep Run is a very homely little town where everyone is friendly,” added Pope. “We welcome everyone to stop by.”

Pope can be found behind the counter at The Farmhouse greeting customers and preparing meals. She has lived in Deep Run since she was 16-years-old and is passionate about seeing the community thrive. “I know 90 percent of the people in town and enjoy talking to them whether it is at a church function or at the shop, and consider them friends,” said Pope. “I enjoy being here and want to give back to the community.”

The Farmhouse is open Monday thru Wednesday from 11 a.m. – 7 p.m., Thursday from 11 a.m. –8 p.m., Friday from 11 a.m. – 4 p.m., and Saturday from 11 a.m. – 2 p.m. The shop is closed on Sundays. Catering services with Cotton Pickin Blessed and charcuterie spreads from Cherry Blossom Boards are available as requested and orders can be placed with Pope or by visiting The Farmhouse. LL

THE APPETIZER CONUNDRUM

Written by: Grayson Smith

Enjoying appetizers centers around cleanliness and around using the correct utensil and napkin/small plate.

“Appetizer” is a general term for three different types food:

1) Canapés —Appetizers eaten with the fingers.

2) Hors d’oeuvres—Appetizers eaten primarily with a knife and fork.

3) Crudités —Appetizers, such as fruits and vegetables, dipped in a sauce of any kind.

Appetizers may be provided on trays carried around by wait staff or may be available on a buffet. If you’re taking only one or two appetizers at a time, using a napkin will work nicely in lieu of a plate. With three or more items, however, a plate is necessary.

If you’re serving yourself at a buffet table and have moved through the line, step back at least four steps to avoid eating over the table or blocking others. In addition, exchanging pleasantries by the table is fine, but engaging in a full conversation could block the flow. Other guests may feel as if they are intruding on your conversation when they walk up to the table.

At a formal event where the tables are set for dinner, appetizers are to be eaten away from the dinner table. Stand during the appetizer/cocktail hour unless chairs are provided—in addition to those at the dining table(s).

Key Finger Food Tips:

• Transfer of Food from Serving Dish to Plate/Napkin: Transfer all foods, including dips, first to your plate/ napkin and then to your mouth. It’s considered good manners for anything you’re eating to touch your plate/ napkin before your lips.

• The Three-Second Rule: To avoid dripping on yourself, raise your plate/napkin about ten to twelve inches from your mouth and hold the food slightly above the plate/ napkin for about three seconds before eating the food.

• The “No Double Dip” Rule: Never re-dip a chip or vegetable that has already been bitten.

• Sushi & Small Bites: Eat Sushi with fingers or chopsticks.

• Toothpicks & Skewers: Use toothpicks and skewers as a “handle” to eat food. To discard disposable toothpicks and skewers at casual parties, wrap them in your paper napkin and dispose of them in the nearest trash receptacle; if there isn’t one nearby, you can throw them away in the kitchen. If you are using a plate, leave the toothpicks/skewers on your plate.

• The Glass, Plate/Napkin Dilemma: Holding a glass and plate/napkin in one hand and eating and shaking someone’s hand with the other is a balancing act. An option might be to hold your empty napkin under your glass and place your plate on top of your glass. You have one hand free to eat or to shake someone’s hand. If you don’t have a plate and your appetizer is on your napkin, then you could place your napkin on top of the glass. (Most beverage napkins are wider than the mouth of the glass.) If possible, use two napkins for extra strength so an appetizer doesn’t tear the napkin or fall into your glass.

• Soft Food on a Plate: Avoid pushing food with your fingers. Use a fork or other utensil, if provided.

Eating appetizers at a party is a common social event that may serve as the “event before the event” or the main event. Canapés, hors d’oeuvres, and crudités are generally designed to be eaten while standing, making them ideal for a cocktail party or informal gathering.