Husband-and-wife duo, self-proclaimed “farm nerds,” and certified beekeepers Drew and Claire Parrish are hitting the reset button on Claire’s 150-year-old family farm. Find out how this resourceful Winston-Salem couple is blending agriculture with wellness. (And get a farm-friendly recipe to try at home from Winston-Salem chef and NC Chef of the Year, Travis Myers!)
The Family That Farms Together
Drew and Claire Parrish were living the corporate life in Washington, D.C. and raising their two children when they had a crazy idea: move to North Carolina `to restore Claire’s seven-generation family farm.
One of only a handful of century-old farms remaining in North Carolina, Claire’s family farm was almost forgotten after the passing of Claire’s grandfather. But as the Parrishes developed a passion for locally sourced food, they set out to revamp the farm using sustainable practices.
Today, Heritage Harvest Farms grows heirloom produce, like watermelon radishes, beets, and pumpkins, that reflects what would have been grown when the original farms first began in the 1800’s. As certified beekeepers, Drew and Claire also make raw, unfiltered honey from the bees that pollinate the abundance of wildflowers on their property. Claire even makes a special wellness honey using Reishi mushrooms. Claire discovered this centuries-old healing practice while traveling to and from Asia. The mushrooms are believed to have powerful immune-boosting properties.
For those who appreciate artisanal home goods, Drew makes custom live edge charcuterie boards and large live edge slabs, a trade he learned through an apprenticeship under David and Amber Dalholt of local Sunnyside Millwork, and wildly-popular retail store, Sunnyside Mercantile.
In the future, Drew and Claire hope to expand their wellness offerings on the farm with on-site activities, such as yoga retreats, community dinners, and more.
Look for Heritage Harvest honeys and sustainable goods for sale at local farmers markets and shops around Winston-Salem, including Cobblestone Farmers Market, Let It Grow Produce, Wine Merchants Gourmet, Sunnyside Mercantile, and in farm-fresh recipes at Willow’s Bistro. Headed by culinary phenomenon, Chef Travis Myers, Willow’s is located in a historic train depot on the Southern end of downtown Winston-Salem.
Looking for ways to enjoy Heritage Harvest Farms honey at home? Check out Chef Myers’ recipe below for Phyllo-Wrapped Baked Brie. A veteran in the kitchen and head chef at Willow’s for the past three years, Myers was recently named Chef of the Year by the North Carolina Restaurant Lodging Association (NCRLA) during their Chef Showdown competition.
Phyllo-Wrapped Baked Brie
By Chef Travis Myers, Willow’s Bistro
- 2 ounces Brie
- 1 sheet phyllo dough
- 4 ounces dried figs
- 1 cup orange juice
- ¼ cup brown sugar
- ¼ cup brandy
- Heritage Harvest Farms honey, to taste
- Orange zest, to taste
- Roasted pistachios, to taste
- Crostinis, for serving
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil and spray with cooking oil to avoid sticking.
- Add dried figs to a pot. Then add the orange juice, brown sugar, and brandy. Simmer until the figs open up and reconstitute. Cool until ready to use.
- Wrap brie in phyllo, then spray with cooking oil.
- Bake for 12 minutes, until phyllo is golden brown, and brie is melted inside. Remove from oven and place on a platter.
- Drizzle with honey and garnish with pistachios, fig compote, and orange zest to taste. Serve with the crostinis.