About Local Food

Qualla Berry Farm is part of a loose community of growers and marketers throughout western NC who are seeking to provide locally grown food to people who live and visit  the mountains. We are helping to develop ways to keep our rural land in agricultural production. We are listed in the Local Food Guide produced by the Appalachian Sustainable Agriculture Project. For more about U-Pick farms, tailgate markets, and community supported agriculture growers, see their website: www.buyappalachian.org

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Spring 2019 Classes and News from Qualla Barry Farm

Posted 3/29/2019 8:32am by John Clarke & Karen Hurtubise.

Dear Friends,

It’s spring at Qualla Berry Farm! Our ginger and turmeric seed rhizomes have arrived from Hawaii and fortunately Biker Dude and the folks at Puna Organics escaped damage from the Kilauea volcano last year, although many of their neighbors lost homes and roads. We are starting with presprouting the new seed rhizomes and tending our overwintered pots and crowns which will begin sprouting in April and May.

Here’s some news about our spring plans with some exciting opportunities for you to learn about growing, using, and eating these amazing plants at home:

We invite you to come to our class and culinary experience in Growing and Using Turmeric and Ginger at Home on Sunday April 14th from 3:30-6:30 at Karen’s Young Harris office near the College at 155 Murphy Street.

We will teach you the principles of organic growing with these tropical perennials in our temperate climate, and how to prepare your soil in containers or your garden and how to harvest and use turmeric and ginger in your kitchen over the season. We will show you some of the many varieties of ginger and turmeric and share what we know about the many health benefits of these super power plants that have been grown for centuries throughout the world.

As a very special treat at the April 14 event we are  collaborating with our good friend and Cooking Maven, Nanette Davidson, who will be preparing an amazing Indian cuisine meal featuring turmeric and ginger which we plan to serve to you around 5:30 at the conclusion of the “growing and using” workshop. Nanette will also provide recipes to participants!  Nanette was Resident Artist for Cooking at John C Campbell Folk School and is the author of the recently published Folk School Cookbook. She blogs at https://www.brasstownpotluck.com. Nanette’s menu is included below. We will be asking about dietary restrictions when we get you registered.

You will leave with a heap of ginger and turmeric knowledge (and a handout growing guide), plus a complimentary rhizome of ginger and turmeric to eat or grow a plant of each. This will be less of a hands on workshop but we will cover growing in beds and containers as well as potting, division, harvesting, temperature and watering. We will also have limited amounts of seed rhizomes and potted starts available for purchase at the end of the Young Harris workshops. 

 Also, on Thursday April 18 from 6-8 PM we will do the same workshop at Young Harris without the supper. This will be a more hands on experience with soil prep, planting, propagation and division covered. This class is most suitable for active gardeners and farmers primarily wanting to learn more in depth about growing ginger and turmeric. You will leave with a potted start of each and all the knowledge you need to begin to successfully grow your own.  We will have teas, vinegars, spice paste, and honey turmeric ginger jam to sample. 

To register for the classes at Young Harris: Send an email to Karen Hurtubise and John Clarke at jkqualla@frontier.com and we will get back to you with a registration form. If you have questions call us at 828-389-3551. Cost is $89.00 for the April 14th date with Nanette’s Feast and $65 for the April 18th date, and includes all supplies and handouts. We have room for 20 people on April 14th and it’s first come, first serve for tickets.  They are non-refundable so we can plan correctly for supplies. If something comes up for you, give or sell your ticket so it doesn’t go to waste. 

Also note that we will be teaching at the NC Arboretum in Asheville two times in May (register on the Arboretum website):

Saturday May 18: Growing and Using Turmeric, Ginger, and Basils: https://4020a.blackbaudhosting.com/4020a/SP19-Growing-and-Using-Turmeric-Ginger--Basils

Wednesday May 29: Summer Gardening Tasks: https://4020a.blackbaudhosting.com/4020a/SP19-Summer-Gardening-Tasks

And, we have just scheduled a growing workshop at Kula Wellness Center in Brasstown, NC from for Saturday May 25th from 1:00-3:30 pm! Information and Registration at www.kula.love

Spring 2019 Class Schedule at a glance:

Sunday April 14, Young Harris, Growing and Using with Turmeric and Ginger with Nanette’s Feast (registration-email Karen & John)

Thursday April 18, Young Harris, Growing and Using Turmeric and Ginger/hands-on emphasis (registration-email Karen & John)

Saturday May 18, Asheville Arboretum,Growing and Using Turmeric, Ginger and Basils (registration-Arboretum website)

Wednesday May 29, Asheville Arboretum, Summer Gardening Tasks (registration-Arboretum website)

Saturday May 25, Kula Wellness, Growing and Using Turmeric and Ginger (registration-Kula website)

Nanette’s Feast 

Menu for the April 14 event!

(Every dish has either ginger or turmeric or both in it) 


Onion Bahji with Tamarind Chutney

Red Lentil Soup

Main Course-

Chicken Tikka Masala

Potato and Pea Somosas

Roasted Paneer with Fragrant Spinach Sauce

Basmati Rice

Cucumber Raita

Carrot and Cashew Salad 

Whole Wheat Naan


Golden Milk Ice Cream

Candied Ginger Shortbread

Everything is gluten free except the somosas, naan, and shortbread. Everything is vegetarian except the chicken tikka. Everything is vegan except the chicken, paneer, raita and shortbread.



Looking forward to seeing y'all and starting our seventh growing season with Turmeric and Ginger!

Karen Hurtubise and John Clarke

Qualla Berry Farm

3274 Qualla Rd

Hayesville, NC 28904




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