Field trips are always fun. Definitely anticipated when this is the first field trip of the week for our
4-H Jr. Chef day campers. Today we are traveling to Benson and Willow Springs to sample some BBQ and mushrooms. Ok, we admit this may seem an odd thing to do but be patient because we did this day low and slow and it made a world of difference.
We started the day by trying to stay out of the heat and research our first stop,
The Redneck BBQ Lab. The owner, Jerry Stephens, Jr. has more BBQ awards than we could count on display and has also appeared on the Food Network's Chopped. When we explained our 4-H members were working on BBQ Bootcamp this week the staff at the restaurant were incredible. We had seating, and a spread of everything they cook including chicken, ribs, brisket, pulled pork, and sausage. Our youth picked our sides, BBQ potatoes, potato salad, baked beans, and green beans. There was enough cornbread to feed an army and it was different than most of our campers were used to, but they seemed to really enjoy it. A little conversation about saucing the meat and experiencing the different types of sauce our campers got into the whole experience and even had the chance to check it all out on seconds.
While we were there one of our 4-H advisory members happened by and came by to talk with our 4-H Jr. Chef Members. Representative Charles Graham was not expecting to run into 20 folks from Robeson County when he stopped in, but that din't stop him from encouraging our youth to follow their dreams, stay in 4-H, and be concerned and caring citizens.
We headed 20 minutes down the road to willow springs to tour the
Carolina Mushroom Farm, which happens to be the largest mushroom farm between Pennsylvania and Florida. This is a neat niche business that was created by a family that had gotten out of the hog business and transitioned into mushrooms. Listening to the owner of the business and how it has grown is amazing. They raise 7 varieties of mushrooms and sell to restaurants, have direct sales, and create their own teas and tinctures. It was a very interesting tour and our youth were impressed with the power of mushrooms, even if they aren't sure that they want to eat them, however a few said they might just try them.
Today was so much fun but tomorrow we head back to the heat of the kitchen. What in the world will we have in front of us?
We started the day by trying to stay out of the heat and research our first stop, The Redneck BBQ Lab. The owner, Jerry Stephens, Jr. has more BBQ awards than we could count on display and has also appeared on the Food Network's Chopped. When we explained our 4-H members were working on BBQ Bootcamp this week the staff at the restaurant were incredible. We had seating, and a spread of everything they cook including chicken, ribs, brisket, pulled pork, and sausage. Our youth picked our sides, BBQ potatoes, potato salad, baked beans, and green beans. There was enough cornbread to feed an army and it was different than most of our campers were used to, but they seemed to really enjoy it. A little conversation about saucing the meat and experiencing the different types of sauce our campers got into the whole experience and even had the chance to check it all out on seconds.
While we were there one of our 4-H advisory members happened by and came by to talk with our 4-H Jr. Chef Members. Representative Charles Graham was not expecting to run into 20 folks from Robeson County when he stopped in, but that din't stop him from encouraging our youth to follow their dreams, stay in 4-H, and be concerned and caring citizens.
We headed 20 minutes down the road to willow springs to tour the Carolina Mushroom Farm, which happens to be the largest mushroom farm between Pennsylvania and Florida. This is a neat niche business that was created by a family that had gotten out of the hog business and transitioned into mushrooms. Listening to the owner of the business and how it has grown is amazing. They raise 7 varieties of mushrooms and sell to restaurants, have direct sales, and create their own teas and tinctures. It was a very interesting tour and our youth were impressed with the power of mushrooms, even if they aren't sure that they want to eat them, however a few said they might just try them.
Today was so much fun but tomorrow we head back to the heat of the kitchen. What in the world will we have in front of us?
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