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Foothills CELEBRATING NORTHEAST ALABAMA SUMMER 2026

VINE RIPE It’s tomato season!

INSIDE Cold treats Anniston’s for hot days baseball history

REACH NEW CUSTOMERS! Our quarterly magazines offer: • Captivating content • Engaged readers • Credibility of print advertising • Three-month shelf life or longer • 4,000 copies distributed in Calhoun & Cleburne counties

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Editor’s Note | LISA DAVIS

Happy Birthday to us! Somebody bring me a cupcake with a candle on top, because Foothills magazine is officially one year old! This new endeavor started last summer, with a collection of stories published online. Starting last fall, we have published quarterly print magazines. I’m really enjoying the opportunity to shine the spotlight on our friends and neighbors and the businesses they run, the foods they cook, the art they make, the houses they decorate, the crops they grow. Thank you to everyone who has joined us on this journey by picking up a copy of the magazine. Thank you to everyone who has told us how much they enjoy the stories and photographs. And a very, very big thank you to the local businesses who have advertised with us this past year. Their support makes it possible for us to keep telling stories and celebrating the people and places of Northeast Alabama. Next time you’re out and about, consider stopping in to one of these places to thank them for their support of Foothills magazine: • Oxford Lumber • The Kress Mercantile • Aquality Farms • Called Coffee • Rosa Lee Boutique • Bloom by Rosa Lee • McClellan Sports and Outdoors • Layne Lenses Photography • Gadsden State Community College • Family Savings Credit Union • The 19th Hole at Cider Ridge • Heavenly Host of Angels • AOD Credit Union • FabArc Steel • Grizzard Living Aids • J&M Plants • First Bank of Alabama • Cullman Christkindlmarkt • The Aisle Bridal Expo • Bill Whittaker, Architect • Comfort Keepers If you’d like to support the magazine by advertising with us, call Kim Jenkins at (256) 282-8101, or shoot us an email at foothills@annistonstar.com.

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Foothills CELEBRATING NORTHEAST ALABAMA VOLUME 2, NO. 2

EDITOR Lisa Davis foothills@annistonstar.com DESIGNER Angela Reid Williams CONTRIBUTING EDITOR Bill Edwards WRITERS Misti Hayes Danielle Stallworth Faith Dorn Joe Skaggs Lisa Davis Rachel Webb Sherry Blanton Larry May Phillip Tutor Matt Headley PHOTOGRAPHERS

Misti Hayes Tucker Webb Sherry Blanton Bill Wilson Ellen Bass

Hervey Folsom Ellen Bass Rachel Webb Seth McWilliams Joe Skaggs

ADVERTISING SALES Kim Jenkins kjenkins@annistonstar.com (256) 282-8101 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.

In This Issue SUMMER 2026

28 The Old Ball Game

Remembering the heyday of professional baseball in Anniston

6 Seasonal Stroll

Places to sip and shop for this summer

12 Chillax ...

Beat the heat with these local frozen treats

16 Thriving Vines

Homegrown tomatoes keep Dave Garfrerick’s restaurant rooted in fresh local flavor

21 Blooms, books

& a king’s garden

A few of our gardening columnist’s favorite things

24 Rooms with a view

32 Songs of the South

JSU opens the Randy Owen Center for the Performing Arts

36 Layers of Color

An Oxford artist discovers new depth after switching to oil paints

39 A gardener’s

summer bounty Four ways to preserve the fruits of your labor

45 No dirt? no problem

Aquality Farms grows lettuce, microgreens and mushrooms inside a warehouse in Anniston Cover Photo by Rachel Webb

This midcentury mountaintop home is designed for entertaining

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Foothills Faves SHOP LOCAL

Places to sip and shop this summer

The Seasonal Stroll Story and photographs by Misti Hayes

Summer doesn’t always need a packed itinerary. Sometimes it’s coffee in Piedmont, tomatoes from the farmers market, a slow browse through vintage booths, and a lake walk before sunset. This is my list for summer 2026 — small places, pretty views, and easy ways

Elevated Grounds

Located just off the Chief Ladiga Trail — as evidenced by the bicycles often parked outside — this little coffee shop and café in Piedmont feels like a hidden gem for cyclists and locals alike. Elevated Grounds is quaint, thoughtfully decorated, and packed with charm, offering everything from dozens of coffee creations and hearty sandwiches to T-shirts and even a small first-aid supplies station for riders passing through. You can’t go wrong with the BLT or the Boom Boom Chicken Wrap. If your coffee needs an early-morning companion, settle in for breakfast before the day begins. But the real magic waits outside. Step into the adjoining courtyard oasis and you’ll find a shaded retreat from the Alabama sun, complete with flowers, trickling fountains, and a canopy of trees overhead. It feels less like the side patio of a café and more like stumbling into a tiny garden sanctuary tucked quietly away from the world. ❱ 110 South Center Avenue, Piedmont, (256) 792-9485

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Jacksonville Farmers Market

After a Saturday morning coffee, drive over to the Jacksonville Farmers Market in its new location at the Jacksonville Community Center. I’m usually on the hunt for a fresh-baked blueberry muffin and a few plants I probably don’t need but will absolutely consider anyway. There are dozens of booths with homemade jellies, soaps, local honey, handmade jewelry, and colorful crocheted goods. You can also pick up herbs from local farms, and the produce selection should be wild during the warm days of summer. Make sure to grab a ready-made meal from Rosie’s Gourmet 2 Go. Special events, cooking demos, and live music rotate throughout the season, so check the market’s social media for the latest details. The market is open Saturdays from 8 a.m. to noon. ❱ 501 Alexandria Road Southwest, Jacksonville, (256) 453-7819

McClellan Mercantile

After just one year in business, McClellan Mercantile owner Lisa Scott has succeeded with the kind of place you wander into for “just a minute” and somehow lose an hour in the best possible way. Located just outside McClellan, this shop is layered with vintage charm, collected treasures, antique furniture, handmade goods, and the sort of nostalgic pieces that make you suddenly want to

redecorate an entire room. Every booth feels a little different, which makes the experience less like shopping and more like wandering through tiny curated stories. One corner may hold weathered wood furniture and ironstone dishes, while another is filled with vintage books, cozy textiles, artwork, candles, or quirky Southern finds you didn’t know you needed until you saw them. ❱ 8221 McClellan Boulevard, Anniston, (256) 4995040

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Camp McClellan Horse Trails

Lake Yahou Park

If you feel like stepping quietly out of the noise of everyday life and into a hidden patch of stillness, Lake Yahou Park delivers. Tucked within McClellan, trails wind beneath towering trees and filtered sunlight, creating the kind of peaceful walk that slows your breathing without you even realizing it. The lake itself is calm and reflective, surrounded by wooded paths, picnic spots, and pockets of shade that make even the hottest Alabama afternoons feel softer. Along the trails, twisted roots, towering trunks, and stretches of green canopy create scenes that feel almost untouched — the sort of place where you instinctively lower your voice. It’s also a perfect little fishing spot, with a pier overlooking the water that invites visitors to linger awhile, cast a line, and let the morning drift by at its own pace. The required 12-month fishing license through the City of Anniston might be the best $5 you spend all summer. Bring your morning beverage, SPF, and comfortable shoes, and someone you don’t mind sharing silence with. ❱ 370 Lake Yahou Road, Anniston, (256) 241-7164

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Some of the best things in life are happy little accidents. As I left Lake Yahou, the entrance to Camp McClellan Horse Trails — underneath a canopy of towering trees like something out of a Southern novel — insisted I turn in. What waited beyond was far more than horse trails. It was history, community, and a reminder that some of the most meaningful places are built by people who genuinely love where they live and what they do. At the heart of the property sits Hess Grocery & Company, a blend of local history museum, gathering place, and small-town hospitality. The site itself dates back to the early 1900s, originally serving as a remount station where cavalry riders could exchange exhausted horses for fresh ones. The horse trails are maintained through the Back Country Horsemen of America, with the McClellan chapter regularly hosting seasonal rides and public events throughout the year. Check the horse trails’ social media pages for details. The property also hosts 4-H riding activities and partners with Sassy Tails, a program that works to create safe and meaningful connections to horses for children of varying abilities. The grounds are also home to Northeast Alabama Mounted Search and Rescue training, where riders learn how to assist in real-world rescue missions on horseback. ❱ 127 Mud Hole Road, Anniston, (256) 954-1623

6 CD Cellar

Owned by local icon Larry May, CD Cellar in downtown Anniston feels less like retail space and more like stepping into the soul of someone who truly loves music and the people connected by it. The walls are lined with vintage vinyl, CDs, concert memories, rare finds, and pieces of nostalgia waiting for someone else to carry them home. One of Larry’s prized possessions is a signed Beach Boys record, a meaningful treasure tied not only to one of his favorite bands, but also to memories shared with his son. Larry himself may be the greatest collection of all. Over the course of his life, he has interviewed countless musicians and gathered stories from years spent immersed in music culture — including years living abroad in Germany — before eventually returning home to Alabama. I originally wandered into CD Cellar searching for old records for my record player. But somewhere between flipping through albums and listening to Larry talk about music, family, and concerts from decades past, the experience became something larger. We talked about passing music down to future generations, about the way songs become markers in our lives, and how taking our children to concerts becomes part of their story, too. Before I left, Larry invited me to hear his son’s band, Stadium Drive, perform at The Shack in Gadsden that Saturday night. What followed was one of those unexpectedly perfect Alabama evenings. The band was talented, the atmosphere warm and welcoming, and the entire evening felt like a reminder that music still has the power to gather people in a way very few things can. ❱ 913 Noble Street, Anniston, (256) 452-6893

Dewey’s at Hall Farms

Newly opened by Hall Farms’ owners Kendall and Jesse Hall, Dewey’s in Anniston is already shaping up to be one of those sweet little summer spots people keep coming back to. Cool drinks on a hot summer day, goats climbing ramps and frolicking nearby, kids running around while friends gather under shaded swings and seating … Dewey’s feels like the kind of place summer memories are made. Grab an ice cream, lemonade, refresher, or one of the popular dirty sodas while you relax at the farm. It’s the perfect little midday cool-down spot or a peaceful sunset sendoff with a sweet treat in hand. Check out Dewey’s social media for summer-ready specials, pop-up events, and seasonal fun. Happy sipping! ❱ 1487 Red Road 55, Anniston, (256) 365-1383

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Sunset at Choccolocco Park

Some of the most beautiful summer evenings in Calhoun County don’t require reservations, long drives, or elaborate plans. At Choccolocco Park in Oxford, the sky has room — and somehow that gives you room, too. Wide open views, walking trails, shaded overlooks, fishing spots, disc golf, a playground, and a peaceful stretch of water make it easy to spend an entire evening outdoors without ever feeling rushed. As daylight softens into gold and blue, the park begins to feel almost cinematic, especially near the lake’s edge where the sunset spills across the water in long ribbons of light. ❱ 954 Leon Smith Pkwy, Oxford, (256) 342-0174

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Sunset at Oxford Lake

Oxford Lake offers a different kind of beauty at sunset — quieter, softer, and deeply nostalgic. A walking path curves around calm water lined with shaded gazebos, fishing areas, and picnic spots perfect for lingering after dinner. Ducks glide across the lake, geese gather near the shoreline, families slow down enough to notice them. At sunset, the reflections shimmer against the water. Bring comfortable shoes, a blanket for a picnic table, or simply someone you love spending time with. The sunset will do the rest. ❱ 401 McCullars Lane, Oxford, (256) 831-2660 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.

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Food & Drink

Chillax ... Story by Faith Dorn

ICE CREAM

Beat the heat with these local frozen treats BELOW ZERO CREAMERY: Rolled ice cream

A trip to Destin, Fla., inspired Brittney Ammons to open an ice cream shop. Her mother and business partner, Cornechia Arnold, already had plans to transform a 1962 Scotty camper into a mini-bar for weddings and other events. When Ammons saw the camper, she saw her future ice cream parlor. Today, Below Zero Creamery is located inside a building in downtown Oxford. One thing that sets Below Zero Creamery apart is its rolled ice cream. “Rolled ice cream is a lactose-free, water-based ice cream that is poured on a cold stone surface with all types of goodies and treats added inside, crushed up, and rolled into a magnificent treat,” Arnold explained. One of the major selling points of rolled ice cream is that customers get to watch their treats being made, she added. Below Zero Creamery sells a variety of flavors, including strawberry cheesecake, KitKat, birthday cake, Biscoff, butter pecan, cotton candy, Fruity Pebbles, salted caramel pretzel, Reese’s Cup, cookies and cream, Cookie Monster and more. All ice cream may be purchased in milkshake form, as well. Ammons’ favorite flavor is Biscoff, and Arnold’s favorite flavor is Coffee Addict. Below Zero also sells grinders, subs, wraps, chicken salad, lemonade and coffee. ❱ Below Zero Creamery, 614 Hale Street, Oxford, (256) 225-6006, belowzerocreamery@gmail.com. Also find Below Zero Creamery on Facebook, Instagram and TikTok.

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LA MICHOACANA Mexican-style treats

Tucked beside a Samco in Oxford, La Michoacana is carving out a space for itself with a colorful lineup of homemade ice cream and Mexican-style treats. Maria Ramirez describes it as a homemade ice cream shop, although the menu stretches well beyond a traditional scoop. In addition to the 20-25 flavors of ice cream, customers can find items like mangonadas, chicharrones, corn on a stick, aguas frescas, Dubai strawberries, cocoa bananas and Maruchan. La Michoacana ice cream selection includes typical flavors like vanilla, strawberry, cookies and cream, caramel, pistachio and coffee but also playful choices such as Penguin, Cookie Monster, bubblegum and cotton candy, raspberry with cream cheese and strawberry cheesecake. Ramirez says Biscoff is her favorite of the flavors. The menu is crafted behind the scenes by family members. Ramirez’ husband, Juan Carlos Murillo, is one of the owners, and makes everything along with his two brothers, Martin and Jose Murillo. ❱ La Michoacana, 2024 U.S. Highway 78, Oxford, (256) 403-2595.

PELICAN’S SNOBALLS: New Orleans-style shaved ice

Pelican’s SnoBalls specializes in New Orleans-style shaved ice. “It is a soft, fluffy ‘snow,’ so that is why it is called a sno-ball,’” said owner Kathy Allen. The shaved ice means a sno-ball absorbs the sweet flavorings all the way to the bottom, as opposed to a snow cone, where the crunchy ice allows the syrup to pool in the bottom of the cone. Pelican’s sells more than 100 flavors of sno-ball. With the inclusion of vanilla soft serve ice cream, Pelican’s can transform any flavor into a PeliShake. Allen’s favorite flavor depends on the season, but her favorite flavor this summer is Sour Patch Watermelon. “Pelican’s partnered with Sour Patch Kids to create it with their watermelon flavor, then add more watermelon flavor and other voodoo magic and Sour Patch gummies to it,” Allen said. Pelican’s SnoBalls has an outdoor seating area, plus hula hoops and games available for customers. “It is really a destination place. A family of four can spend time outside together, play games and get ice cream or sno-balls for about $20,” Allen said. “We love looking out the window and seeing people of all walks of life spending time together: motorcyclists, homeschool moms, church folks. People are genuinely happy when they come here.” ❱ Pelican’s SnoBalls, 1805 U.S. Highway 78 East, Oxford, 256-610-7885 or pelicansoxford@gmail.com.

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FRIOS GOURMET POPS: Gourmet popsicles

Aquality Farms specializes in providing the highest quality produce and wellness products to Alabama communities. By combining the latest technology and sustainable systems, we are able to maximize flavor and nutrients while eliminating the use of harmful pesticides.

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14 Foothills DietarySupplements

1414 Wilmer Ave. 1414 Wilmer Ave. Anniston, AL 36201 Anniston, AL 36201

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Frios Gourmet Pops, which were invented in Gadsden but have since gone national, are made with real ingredients and real fruit — “and we are actively trying to get rid of artificial dyes,” said Gadsden-area franchisee Destin Mince. The blue raspberry flavor is the newest popsicle to eliminate artificial dyes from its recipe. The strawberry and mango flavors are made with real puréed fruit, which means that sometimes the popsicles have seeds. The blueberry cheesecake is real cheesecake with real blueberries in it. “Our pops are the real deal. You can taste the difference when you taste our popsicles compared to those from a grocery store. Ours are more filling, better quality and decently-sized — bigger than the ones at the grocery store,” Mince said. He says his favorite Frios popsicle out of the available 50-60 flavors is Candy Bar, a chocolate popsicle featuring pieces of KitKat, Crunch, Butterfinger and Reese’s candies. Frios does offer some healthier options, including pineapple-mango, a no-sugar-added popsicle that comes in at about 8 grams of sugar and 45 calories. The Frios watermelon popsicle, made with fresh watermelon, returned at the beginning of June. There is a Frios Gourmet Pops stand at Noccalula Falls Park in Gadsden, open February-October. You can also buy individually wrapped popsicles at multiple locations in Calhoun County, including RedBird Willow Farm in Anniston, Mellow Mushroom in Oxford, The Main Olive in Oxford, and the Aquatic Center in Piedmont. ❱ Frios Gourmet Pops, 1500 Noccalula Road, Gadsden, 256-459-4946 or destin@friospops.com.

Bill Whittaker Architecture is a local full-service architecture firm based in Anniston, Alabama, serving commercial and residential clients across the Southeast. We take the time to understand your needs, your goals, and your budget. You can count on us to be dependable, attentive, and committed to your project from the first meeting to the final walkthrough. Let’s design something great together!

HARPER’S ICE CREAM: Old-fashioned homemade

For 35 years, Harper’s Ice Cream in Anniston has built its reputation on homemade ice cream and other treats. Owner Alice Harper makes the ice cream and baked goods herself. What began as a service station run by Harper and her husband has grown into a local staple known for variety and consistency. On any given day, customers will find dozens of flavors — sometimes as many as 60 or 70. “We used to have 90 flavors,” Harper said, noting that the amount of work that goes into the ice cream-making process made that difficult to maintain. Harper believes the variety of flavors keeps people coming back. “You will never get bored. You will find something,” she said. Popular choices include red velvet, strawberry cheesecake, rocky road, lemon, and key lime. “Anybody can make ice cream,” Harper said, “but I like to use the premium stuff in my ice cream.” Most days, Harper arrives at 5 a.m. and leaves around 5 p.m. Despite making every batch herself, Harper doesn’t indulge. In a twist of fate to make Agatha Christie jealous, she is lactose-intolerant. Harper’s also offers cream horns, cookies, brownies, cakes, and pies. The shop has been cash-only since 1993, and operates six days a week, closing Sundays, as well as on Thanksgiving and Christmas. ❱ Harper’s Store, 5139 Eulaton Road, Anniston, (256) 283-3247.

256.689.0238 bill@billwarch.com www.billwarch.com

Faith Dorn is a staff writer with The Anniston Star.

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Food & Drink | SUMMER'S BEST

vines THRIVING Homegrown tomatoes keep Dave Garfrerick’s restaurant rooted in fresh local flavor Story by Danielle Stallworth Photographs by Tucker Webb and Rachel Webb

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omato season is here, which means Dave Garfrerick can be found spending summer mornings tending to rows of lush tomato plants bursting with color. Tomato gardening can be time-consuming, but it’s well worth it once he gets to see diners enjoying the fruits of his labor at his Oxford restaurant, Garfrerick’s Cafe. The restaurateur has always been passionate about farming and gardening. Before opening his own eatery in 2008, Garfrerick’s farm in Talladega County supplied fresh produce to various Birmingham restaurants. “I loved the way that they appreciated it, and I loved what they did with the produce,” he said. “After a while, I began to think, ‘I like

to cook, I could do this.’ So I started a restaurant in my hometown here in Oxford.” While Garfrerick grows a plethora of produce on the farm, including okra, squash and corn, heirloom tomatoes are the main event. Each year, he gets started in March planting about 20 different varieties of tomato seeds so that by the time summer arrives, the garden is filled with juicy treasures that star in some of his restaurant’s signature dishes. In fact, the cafe provides a separate menu during this time of year just for tomato creations. “All the recipes that we feature with tomatoes are in order to show off the tomato,” Garfrerick said.

“It's so people can taste the subtle differences between the varieties ...” — Dave Garfrerick

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The menu includes classics like Italian Caprese salad and traditional Greek salad, but also features some Garfrerick specials like the highly popular tomato salad — a stack of three fresh tomato slices layered with sweet corn and purple hull peas, then topped with balsamic vinegar reduction, housemade basil aioli, goat cheese and basil chiffonade. The recipe was inspired by Garfrerick’s friend Chris Hastings, who serves a version of the stacked salad at his Birmingham restaurant, Hot and Hot Fish Club. Of course, flavor will always come first, but presentation matters just as much when the tomatoes reach the table. At the height of tomato season, Garfrerick’s also serves a vibrant tomato sampler plate – four thick slices of different heirlooms served with different accompaniments such as fruits, cheeses and herbs. “It’s so people can taste the subtle differences between the different varieties,” Garfrerick said. “But we enjoy putting them on a plate and mixing colors and having fun with that.” As for his favorite tomato, Garfrerick either goes for the Mr. Stripey, a large, slightly sweet heirloom known for its red and yellow marbled skin, or the Cherokee purple, a rich and flavorful dark red variety. Garfrerick remains committed to sourcing fresh produce as locally as possible. “There’s some people that say ‘farm-to-table’ is kind of a fad, but I don’t believe that,” he said. “Our ancestors ate from their gardens, and it’s a natural way to eat. Local foods are fresher and they’re more in tune with this area. I think it’s never going to go out of style.” Garfrerick encourages anyone with a little space and patience to try growing their own tomatoes, as he believes there’s something rewarding about harvesting food you’ve grown yourself. “Even if it’s in pots on your deck or something, try it and feel the pleasure of picking it and putting it on your table. It’s a good experience.”

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GREEK SALAD 2 large English cucumbers 1 pinch kosher salt 2 cups cherry tomatoes ¼ red onion ½ red bell pepper ½ cup pitted Kalamata olives ½ cup pitted green olives 2 tablespoons minced fresh oregano 1 pinch cayenne pepper, or to taste ¼ cup red wine vinegar, or to taste 1/3 cup olive oil, or to taste 1 (4 ounce) package feta cheese, diced, divided 1 teaspoon minced fresh oregano, or to taste Salt and freshly ground black pepper to taste

Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into ¼- to ½-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes. Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more. While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives. Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about ⅔ of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes. Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

SOUTHERN TOMATO PIE

½ (14.1 ounce) package refrigerated pie crusts, at room temperature 3 medium ripe tomatoes 1 ¼ teaspoons kosher salt, divided ½ cup mayonnaise 2 ounces cream cheese, softened 1 ½ cups shredded sharp cheddar cheese, divided 1 large egg, lightly beaten 1 tablespoon all-purpose flour 1 large clove garlic, minced ¼ teaspoon cayenne pepper ¼ teaspoon ground black pepper ¼ cup shredded parmesan cheese 1 tablespoon thinly sliced fresh basil

Preheat oven to 400 degrees. Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans. Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees. Meanwhile, slice tomatoes crosswise into ¼-inch-thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with ¾ teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels. Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 ¼ cups cheddar cheese, egg, flour, garlic, cayenne, black pepper and remaining ½ teaspoon salt until combined. Spread half of the cheddar mixture in the pie crust. Layer with ⅓ of the tomato slices in slightly overlapping circles. Repeat procedure with remaining cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with parmesan and remaining ¼ cup cheddar cheese. Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving. Foothills 19

CAPRESE SALAD WITH BALSAMIC REDUCTION

1 cup balsamic vinegar ¼ cup honey 3 large tomatoes, cut into ½-inch slices 1 (16-ounce) package fresh mozzarella cheese, cut into ¼-inch slices ¼ teaspoon salt ¼ teaspoon ground black pepper ½ cup fresh basil leaves ¼ cup extra-virgin olive oil

Combine balsamic vinegar and honey in a small saucepan over high heat; bring to a boil. Reduce heat to low; simmer until mixture has reduced to ⅓ cup, about 10 minutes. Set aside to cool. Arrange alternating tomato and mozzarella slices decoratively on a serving platter. Sprinkle with salt and black pepper; tuck basil leaves around slices. Drizzle with olive oil and balsamic reduction.

SERVING OUR MEMBERS SINCE 1950 YOU BELONG AODFCU.COM 800.637.0299 20 Foothills

The Southern Gardener

Blooms, books & a king’s garden A few of our gardening columnist’s favorite things Story and Photographs by Sherry Blanton Foothills 21

y way of introduction to my favorites: Dr. Allan Armitage, expert on all things plants, writes a monthly blog describing his favorite things and encouraging his readers to do the same. This exercise inspires us to think about our life experiences and choose places and plants that have moved us.

A Favorite Plant: GARDENIA

The gardenia should have a place in the summer garden. In addition to its glossy evergreen foliage, the cream-colored flowers give off a wonderfully sweet fragrance. On a summer evening, gardenias can perfume the entire garden. I planted three gardenias in 1994; of the three, two remain. Gardenias in every size, including dwarf gardenia radicans (with variegated leaves), have since joined those two. Gardenias hail from Asia; although not a native plant, gardeners love them. Gardenias are not the pickiest plant in the plant world; however, it is important to plant the right gardenia in the right place. They need four to six hours of sunlight, and prefer morning sun over late afternoon sun. They can be toxic to pets, so take care where they are planted. There are larger gardenias that go beautifully in the front of a bed. Give your gardenias plenty of room to spread, as some can get quite large. There are also smaller ones that survive well in a container with the right care. Gardenias thrive in acidic, fertile, well-draining soil. They should not be allowed to dry out, but should not be water-logged. They can have a hard time in temperatures below 15 degrees; the years mine froze, I cut them back severely and let them start over again. “Frostproof” gardenias can take temperatures down to 10 degrees. You should begin fertilizing gardenias after the last frost with an acidic, slow-release fertilizer. Prune immediately after blooming; pruning in winter will remove flower buds for the next season.

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A Favorite Place: HENRY VIII’S PALACE

Years ago, my husband and I were fortunate to visit London for a week. We did the things most tourists do, but our to-do list also included some of England’s fabulous gardens. We visited Hampton Court, a historic royal palace.There are actually two palaces: the red brick Tudor palace associated with Henry VIII and a baroque palace first occupied in 1700, which has some of the world’s greatest gardens. As we walked through Henry VIII’s palace we met costumed characters portraying the king and members of his court. Although they seemed quite fierce, they stopped for a photograph. The palaces are sumptuous, with hundreds of tapestries, priceless paintings, and superb stonework, and reflect the grandeur of the British royalty of the time. I was speechless, and if you know me, that is hard to imagine. Fabulous palaces need elegant gardens, and those are there. • The Great Fountain Garden is a remarkable sight, with its perfectly manicured trees and large fountain and pond. • The Broad Walk bordering the palace is a large, colorful herbaceous border. • The Privy Garden, Henry VIII’s private plot, was laid out in small patterned squares, above which stood heraldic beasts on poles with golden standards fluttering in the breeze. • There is a vine which bears sweet, black grapes in the fall. It takes three weeks for the Vine Keeper to harvest from The Great Vine, which is more than 240 years old.

A Favorite Garden: LONDON’S WISLEY GARDENS

While in London, we also visited Wisley Gardens, the flagship garden for the Royal Horticultural Society (RHS). In 1903, 60 acres of land at Wisley in Surrey were donated to the RHS. In 1905, RHS built the first of several glasshouses to take care of plants that could not survive outside in London’s winters. The array of plants growing inside these houses is magnificent. From tropical to desert, each display is wonderfully designed; the plants seem to be at home there. Magical displays of flowers, shrubs, and trees for each season fill the gardens. In spring, the visitor can see massive beds of daffodils and tulips. Summer brings irises, lilies, and callas. Wisley’s crown is the Golden Jubilee Rose Garden, with hybrid roses in all shapes, sizes, and fragrances. Autumn features autumn leaves well as fall flowers. In winter, the bare deciduous trees create a memorable canopy over the gardens. Magnificent sculptures stand out against the background of leafless trees.

A Favorite Book: ‘THE WEEDY GARDEN’ BY MARGARET RENKL

This delightful book, written by Margaret Renkl with vibrant illustrations by Billy Renkl, was written for children. However, it will charm adults as well. For many years, Renkl wrote for the New York Times about nature and other topics close to her heart. A quote on the book jacket sets the tone for “The Weedy Garden: A Happy Habitat for Wild Friends:” “The world will always be beautiful to those who look for beauty.” “If you’re a green hummingbird glinting and gleaming in the weedy garden, you dance at the first glad glimpse of trumpet vine. A whirring dance, right in the glittering air.” At the end of the book the author gives information about the creatures inhabiting the weedy garden, planting for wildlife, and gardening in a container with native plants. ❰ Sherry Blanton, “The Southern Gardener,” writes about gardening in northeast Alabama. Follow her on Facebook at Southern Gardener-Anniston Star.

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Home & Garden ANNISTON

Rooms with a view

This midcentury mountaintop home is designed for entertaining Story by Lisa Davis| Photographs by Tucker Webb

hawn Crawford never used to throw parties. But six years ago, Crawford, a real estate agent with the Joey Crews Team at Keller-Williams Realty Group, bought a mid-century modern house on top of a mountain in Anniston. With an inviting floor plan, a beautiful pool and a tremendous view off the back deck, the house was begging for visitors. Since then, there have been parties for St. Patrick’s Day, Mardi Gras, Halloween — and 130 people for Christmas.

Shawn Crawford, left, and Scott Skinner

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“We want people to enjoy the house. It’s like the community party house,” said Scott Skinner, owner of STS Decorating and Design, who oversaw a redesign of the house. Built in 1962, the house was designed for its original owners by architect James M. Hoffman. “The house was designed to be panoramic,” Crawford said. “It was built around the view, to take in nature.” You can see Mount Cheaha from the back deck. “People say it’s a ‘before its time’ house,” Skinner said. For this most recent redesign, Skinner kept the white walls — a hallmark of midcentury style — but brought the rooms to life with a mix of contemporary and antique furnishings, and lots of color. “People who like midcentury style don’t always understand how you can add to it,” Skinner said. “They can have trouble thinking about how color would look.” Just because you have white walls doesn’t mean everything has to be stark. He pulled together Crawford’s eclectic collections — masks, jade carvings, colorful cloissone, mementoes from trips — and showcased them in

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different rooms of the house. “Instead of a piece here and a piece there, put them together for more impact,” Skinner said. Paintings are grouped by color and feel. “I like portraits and art with people,” Crawford said. “I like to feel surrounded by people.” Many of the artworks are by local artists, including Pat Potter and David Cummings. A personal connection to an object makes it even more special. “We love buying from estate sales and antiques stores. When I buy from estate sales, I like knowing who it belonged to,” Crawford said. “It feels good to be surrounded by your personality.” ❰ Lisa Davis is the editor of Foothills magazine. Contact her at foothills@annistonstar.com.

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Skinner pulled together Crawford’s eclectic collections — masks, jade carvings, colorful cloissone, mementoes from trips — and showcased them in different rooms of the house.

Foothills 27

Local History BASEBALL

old ball game The

Story by Phillip Tutor

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Remembering the heyday of professional baseball in Anniston

Johnston Field in April 1950, the year it hosted its last professional baseball game.

have written about baseball in Anniston, thought about baseball in Anniston, researched baseball in Anniston, lamented the lack of baseball in Anniston, and I’m too young — translation: not old enough — to have watched a game during the heyday of Johnston Field. If only I were George Smith. Smith was a longtime senior editor for The Anniston Star, and ran its sports department for more decades than anyone can remember. He loved baseball. (A Red Sox fan, I believe.) And I know of no one around Anniston who remembered Johnston Field more than Smith. I’ll let a couple of Smith-penned passages from a 1965 story about the park’s downfall carry our narrative: “One of the things this writer remembers most from boyhood farm days near Ohatchee was the rare opportunity of getting to come into Anniston on a Friday or Saturday night and watch the Anniston Rams play baseball at Johnston Field. “To me, in those days, Yankee Stadium could not have been a more beautiful place.” That may be a stretch. Johnston Field wasn’t Anniston’s first home for professional baseball — that was Zinn Park, though it wasn’t called that when Ty Cobb played there — but Johnston was the city’s largest park and its only legitimate minor-league facility. By 1965, 15 years after the city’s last minor-league team, the Rams, had died, Johnston Field was in disarray even though it was still used for high school and Little League games. Its bathrooms didn’t work. The playing field was a mess. The bleachers were rickety. Smith wrote:

Photographs courtesy of The Public Library of Anniston-Calhoun County Foothills 29

The 1939 Anniston Rams

“Today, this grand old lady is not even a faded remnant of those glory years when hundreds, even thousands, pushed their way through the gates to see their favorite heroes play.” It never recovered. Today, Johnston Field is a high school field with a chainlink fence. Nothing about it resembles the minor-league park that opened in 1927 or the enlarged one that was so popular in the 1940s. Like Zinn Park downtown, there is no marker commemorating its place in Anniston baseball history. That’s a shame. Initially, Anniston built Johnston Field for Anniston High and named it for W. Frank Johnston, a member of the city’s Board of Education. Anniston hadn’t had a minor-league team since the decade of World War I, and had turned that team’s field into a recreational park named for William Zinn, a local philanthropist, and built another baseball park on Noble Street to the south. Johnston Field, taking up most of a city block at the corner of 18th Street and Christine Avenue, was designed to give the local prep team a topnotch home, and it did. It also rekindled the notion of reviving professional baseball in the city. 30 Foothills

(An Anniston oddity: The University of Georgia football team practiced at the newly built Johnston Field in November 1927 during a stopover on its travel west to play the University of Alabama. Imagine that happening today.) Anniston returned to pro ball in 1928, naming its team the “Nobles” after the Noble family that founded the city in the 1870s. Extra bleachers were installed to accommodate the size of the minor-league crowds. On May 28, 1,831 people attended the Nobles’ first game; 400 more watched from the hill that overlooked the first-base line. (That’s the hill where RMC Stringfellow sits today.) What followed was year after year in which the city enlarged Johnston’s bleachers and grandstands, used it for baseball and football and co-opted it for other events: Boy Scout gatherings, May festivals, rodeos, horse shows, marble tournaments and adult-league softball. If you could do it outdoors, Anniston did it at Johnston. The Toledo Mud Hens held their spring training at Johnston in 1930. Casey Stengel — yes, that one — was the Mud Hens’ manager. A handful of MLB teams played spring games against the minor-league Rams in the late ’30s and ’40s. By the mid-1930s, the city added lights. Plus, the grandstand burned in the spring of 1938. Yes, burned. W.H. Deyo, president of the Anniston Baseball Association, was in Los Angeles that spring when he got word of the fire that may have been set by a “pyromaniac,” The Star reported. The city hurriedly rebuilt the grandstand so the Rams’ season could start on time, and a Works Progress Administration project the following year funded and supplied labor for more than $8,000 in improvements. And then, despite the city’s efforts to save the financially strapped club, the Rams died, a casualty of Americans’ changing tastes in after-work entertainment. Johnston Field held its last professional baseball game in the summer of 1950. Anniston High became the main tenant. Jacksonville State University played games on its diamond sporadically through the years. I’ve even parked on it when covering high school football games at the stadium across the street. And the decay Smith lamented in his aforementioned story started. Neglect won out, as it often does. ❰ For more stories on Anniston baseball, visit Phillip Tutor’s website, “The Unforgettable & Irrelevant Anniston Rams” (www.annistonrams.com).

Bernard Joseph "Barney" Lutz played for the Anniston Rams from 1939 to 1941 He also served with the U.S. Navy Reserve and was a veteran of World War II.

Why were they named the Rams?

Illogical as it is, there is no tangible connection between the Anniston Rams and male bighorn sheep. Instead, the nickname of Anniston’s Southeastern League baseball team relates to an obscure worker in the cast-iron pipe foundry business — a “rammer.” There would be no Anniston without the beds of iron ore on which it was originally built, and the city never would have been dubbed the “Soil Pipe Capitol of the World” had the workingmen — laborers like the rammers who used wooden tools (also called rammers) to pound sand into the molds — not toiled in the infernal pipe shops that long dominated Anniston’s economy. So, early in 1938 when the Rams’ founders asked residents to suggest a name for the team, they selected “Rammers” from the responses — though they shortened it to “Rams,” not only for length but also because it was “much more vigorous than ‘Rammers.’”

Arthur Anthony "Art" Rebel played for the Anniston Rams in 1938 and 1939, and also played Major League Baseball with the Philadelphia Phillies (1938) and St. Louis Cardinals (1945)

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Arts & Culture JACKSONVILLE

Songs of the South JSU opens the Randy Owen Center for the Performing Arts Story by Larry May

n May 27, Jacksonville State University opened its new Randy Owen Center for the Performing Arts — aka the ROC — with a sold-out concert featuring Randy Owen and Friends. The new 1,001-seat concert hall, which sits on the site of the former First Baptist Church of Jacksonville, is significant for both its namesake and the university, as JSU and the lead singer of Alabama have become synonymous with each other. Randy Owen, a JSU alum and a member of the university’s board of trustees, is known for attendance at numerous university events. I’ve had the occasion to sit in the same section with him at

several football games. I’ve heard the same from friends at other events. Growing up in the 1980s in our state meant that Alabama records were always in the house and on radio and TV. The pride we felt when they won music awards made us all feel a sense of family and belonging. The band put Fort Payne on the national map through their association with the guys in the group. We feel our chests swell with civic pride when we hear “Dixieland Delight.” We’ve added our own lyrics to make ownership more personal. The song is in the same discussion as “Sweet Home Alabama” as our favorite unofficial state anthem.

Photos courtesy of Jacksonville State University

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The partnership is equally beneficial for Owen and the school. While the space will offer live experiences, students will also gain opportunities in production and recording and other forms of artistry. It’s a perfect symbiosis matched only by JSU red and everyone’s shoulders after attending a June Jam under the sun of an Alabama afternoon. The opening of the ROC is a moment to honor a man who gave us so many moments. As Randy said at the ribbon-cutting ceremony for the new center: “I’m very thankful, and I’m very humbled. My wish is someday, some kid will come through here, like me, who didn’t have a prayer … and when they leave here, they have a dream.” A few months ago, I talked to Emily Duncan, executive director of the ROC, about the center and its potential for our students, our community and our future.

Q: How did the idea for the ROC come about? A: It was actually our board of trustees and Randy’s wife, Kelly, who came up with the idea. They wanted a way to honor Randy, have his name on something that is directly tied to his legacy as an artist, but also give opportunities to students very much like him who are first-generation students, and have an opportunity here locally to do something that they love. It’s an educational space. There will be classrooms, there will be offices, that kind of general space. The former sanctuary of First Baptist Jacksonville will become a recital hall, so you can think of it as Ryman 2.0. The fellowship hall will be an additional event space that can be used for seated dinners … it’s also a dance and rehearsal hall. The concert hall is new construction. It's a 1,001-seat concert hall. It is a true center built for music, designed with acoustics in mind but also a 120-member band and their instruments in mind. We made sure the sound is not deafening but still powerful.

Alyssa Cash/Jax State Digital Media Services

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Q: You’ve mentioned the possibility of a record label and other areas for student involvement. A: It’s a center for the arts as a whole, and one thing we’re most excited about is experiential learning. It’s a huge component of education now. It’s not just internships but applying what you’re learning in the class every day and seeing how it directly connects to the real world. The idea has been floated around because we already have our Emmy-winning Longleaf Films and Longleaf Studios here. We’ve discussed making it all cohesively branded. Longleaf Records would be a component of that. We have a recording studio as a part of the new construction. It’s going to be a classroom for our music industry program. The students can not only live mix in the concert hall and recital hall, they can go into the recording studio and do a post-show mix. They can have a live jazz band or a small ensemble with vocalists in isolation booths, or percussionists in an isolation booth and be able to mix it there and create their own record.

34 Foothills

Q: What can you tell me about the artists who might perform at the ROC? A: We’re looking to bring in touring artists for the community. We’re looking for artists who are willing to work with our students, because that’s another experiential learning component, where a lot of them will do workshops. Artists like Jamey Johnson, who is a former student of ours. He was a music education major. He loves doing things that he knows are going to benefit the students who are just like him. This area has always been this weird generator of artists. The state is very rich with artists like St. Paul and the Broken Bones, Alabama Shakes, Secret Sisters. Alabama has this rich heritage of developing young artists. JSU has, in addition to Randy, former students like Jamey Johnson and Riley Green. Gordon Mote, he’s a pianist and studio musician. All these worlds are colliding, and hopefully leading to some really great things. ❰ Larry May is the owner of CD Cellar in downtown Anniston. He writes about music for The Anniston Star and Foothills magazine.

Coming to the ROC JSU’s Randy Owen Center for the Performing Arts will host a mix of national touring artists, school performances and Jax State Department of Music events for the 2026-27 season. • July 25 — The Dan Tyminski Band • August 1 — JSU Ballerina Showcase • August 13 — Sixpence None the Richer and Augustana • October 4 – Good Witch/Bad Witch: The Broadway Witches featuring performers from the Broadway company of ‘Wicked’ • November 16 – Candlelight Celtic Christmas • December 9 — JSU Southerners’ Holiday Concert • January 23, 2027 – The Secret Sisters • February 2, 2027 – Glenn Miller Orchestra • April 2, 2027 – Jazz at Lincoln Center Presents: World on a String: Swinging Songs of Broadway • April 10, 2027 – Vienna Girls Choir ❱ The ROC is located at 230 Seventh Street NE, Jacksonville. For a complete list of events and to buy tickets, visit jaxstatearts.org

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Arts & Culture | OXFORD

Layers of Color

An Oxford artist discovers new depth after switching to oil paints

Story and Photographs by Joe Skaggs

nside a temporary studio space in his Oxford family home, Cheyne Smith is readying a slab of birchwood, a meticulous process that requires two nights of applying gesso and sanding until the surface mimics smooth plaster. It is a labor-intensive prelude to the main event: a series of oil paintings that have recently captured the attention of thousands online. Born in Oxford, Smith has been steeped in a culture of expressive artwork. A lifelong artist following in the footsteps of his grandmother and a lineage of painters, his recent shift to oil paints has been a revelation. Though he has been painting since the late ’90s, he only picked up oils last November. “I have fallen in love with it,” he says, looking over his recent work. “I’m kind of kicking myself for not getting into it sooner.” The transition from acrylics to oils required a new understanding of the medium. Smith explains that while straight oil

36 Foothills

paint can be thick and prone to leaving heavy brushstrokes, the right mixture allows the paint to flow smoothly, drying into a solid, glass-like finish within days. This technical precision is evident in Smith’s current project — a portrait, transferred onto birchwood via charcoal paper to ensure perfect proportions before the first drop of paint hits the grain. Much of Smith’s recent work explores the juxtaposition of modern graphics with Renaissance-style sculpture. One of his most successful pieces, a strikingly detailed portrait of a woman beneath a veil, garnered more than 2,100 likes on Facebook — a response that caught the artist by surprise. “Most of my paintings might get near 200,” he says. “But that one, they just went crazy sharing it.” The depth in his work is achieved through a complex layering of colors. While a casual observer might see a skin tone, Smith sees pinks, yellows, browns, blues and greens. It is a technique he learned simply by doing. “I just see stuff and try to make it look like it,” he explains. “I just keep working on it until it looks like it.” His attention to detail is astounding. Despite the growing recognition, Cheyne is protective of his originals. They are not for sale at any price, and he does not accept commissions. But he plans to offer a series

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of prints later this year, which he expects to announce through his social media channels. For now, he remains focused on the craft itself, often painting late into the night. His influences are quite diverse, ranging from photographers to the furniture design of Verner Panton. He finds inspiration in the classics as well, citing Van Gogh’s “The Starry Night” and Salvador Dalí’s “The Persistence of Memory” as personal standouts. He speaks with joy about a recent trip to New York City that included visits to The Metropolitan Museum of Art and The Museum of Modern Art. As he prepares for a potential upcoming exhibition, Smith is focused on the future of his workspace. He hopes to move his studio into a mid-century modern home nearby, a style that aligns with his aesthetic. Until then, he continues to refine his technique in his current space, starting with a layer of gesso and a clear vision into the future. For information on new works, availability of prints, and upcoming exhibitions, follow Cheyne Smith on Facebook and on Instagram @smithcheyne. ❰ Joe Skaggs is a freelance photographer and writer in Oxford. Recent work includes photography for the Alabama Cycling Association 2026 race season. When not spending time with his children, you can probably find him on a bicycle. You can follow Joe on Instagram @carokannot.

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Modern Homestead FARM LIFE

A gardener’s summer bounty

Four ways to preserve the fruits of your labor

f you’re an easily overwhelmed person, a garden can be both therapeutic and an absolute nightmare. Plants up and die with no warning. Deer, squirrels, bugs, and birds can decimate a crop in a few hours. Hail, drought, wind, scorching sun and endless rain can lay a garden low. Weeds can take over if left to their own devices, but trying to pull every single weed the moment you see it can rob you of the joy of being a gardener. Gardens teach you to let go, to let things grow and develop as they will, allow space for the unpredictable, pivot unexpectedly, wait and see, and get comfortable with not being fully in control. Story and Photographs by Rachel Webb

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One of the more overwhelming aspects of gardening happens after the plants mature, in the dead heat of summer, when the grass is relentless and the bugs are out for blood. A bumper crop is what every gardener hopes for until they find themselves staring down at 30 pounds of cucumbers, or five bushels of corn, or green beans for an army, or, heaven forbid, all of that at once. Without processing, fresh produce doesn’t last long after it’s been harvested. Meanwhile, the rest of the garden is still trucking along, weeds included. What’s a gardener to do? There are many ways to use or preserve a harvest, but any method you choose will require a working system. Canning, freezing, dehydrating, and enjoying it fresh all take equipment, space, and (most importantly) time.

Can it!

The old-timey, tried-and-true method of crop preservation is canning. Memaws and Papaws since time immemorial have stood over bubbling pots, fussing about the weather, checking for cracks, sorting out lids and rings. Canning is favored for its self-sufficiency; it doesn’t require a freezer, so if the power goes out for an extended amount of time, or if you’re off-grid, you won’t lose your harvest. Also, if done correctly, canned foods can last for years, far longer than produce could survive in a freezer. But canning takes a lot of time, space, equipment, and expertise. Do it wrong and you could unalive yourself and everyone you love with botulism. The jars and lids have to be immaculately clean and without flaws. The process itself moves very quickly, with at least three pots of boiling liquid, so everything’s scorching hot, and there are multiple steps to pull off correctly, in order. The finished product takes up a fair amount of space and should be stored in an appropriately cool, dark environment. Meanwhile, the garden is still growing, produc40 Foothills

ing, and pressing on your anxiety. A lot of produce does very well with canning. Tomatoes can be canned as sauce or blanched, peeled, and preserved as whole fruits. Green beans, peas, creamed corn, berries (usually cooked down into jellies, syrups, or preserves) and even things like potatoes and carrots can be canned. There are different methods required depending on what you’re canning, and I’m no expert on all those details. There are whole books written about it by people far more knowledgeable and experienced than myself. I prefer to can just one thing every summer: sweet pickles. I set up my station outside, in the shade, and utilize my husband’s seafood boil pot and propane tanks. I limit myself to just 42 jars per year. I can fit seven jars at a time in the canner, and I do six rounds. This is usually divided into two or three canning events starting in early June. My friend Dave Garfrerick, owner of Garfrerick’s Cafe in Oxford, cans all summer long. Last year he did something like 200 jars, which is just incredible (and an impossible standard to live up to).

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Vacuum-pack and freeze it! Another highly favored method of dealing with fresh produce is to freeze it. There are about half a dozen deep freezers scattered across the farm I live on, slumbering and rattling in the far corners of sheds, basements, and laundry rooms. If you don’t have a deep freezer, a standard kitchen refrigerator/freezer will work, but those freezers don’t get quite as cold and are a lot smaller. In my experience, vacuum-packing produce before freezing it significantly extends its viability. Squash, okra, corn on the cob, field peas, blueberries, green beans, and bell peppers get shucked or snapped or shelled accordingly, washed thoroughly, chopped, portioned out based on what they’ll be used for (casseroles, fried okra for four people, blueberry muffins, peppers and onions for fajitas, etc.) then vacuum-packed, labeled with the date, quantity, and a vague description of the contents, and finally chucked into the icy depths of Frank the Freezer. Treated in this manner, they stay freezer-burn-free for at least a year. My vacuum-packer came from Amazon. It’s Bonsen Kitchen brand and it cost me about $75. It came with half a dozen rolls of “bags” (they’re actually just long rolls of two-ply plastic; you seal and cut the bags to the size you need). The bags are a standard width, making it easy to buy more when I need them. I like this device because it has a built-in bag cutter and an option to control the vacuum action manually. Soft things like berries, tomatoes, breads, and pastries will be crushed either as the air is sucked out of them or as the bag closes tightly around them. By being able to control the vacuum yourself, you can stop when enough air is gone to preserve the item but before it’s flattened. The vacuum-packer is excellent for produce that presents itself in large quantities, but sometimes I skip the vacuum-packer, especially with tomatoes. Tomatoes come in (or “ripen,” if you’re not a gardener) in stages, as opposed to all at once. For my San Marzanos, which I use for sauce, I wash the fruits, toss them into a gallon-sized Ziploc freezer bag, then put them in the upright freezer in my kitchen. As more come in, I’ll add them to the bag until it’s full. Then I’ll turn the bag over to Frank and start another one. At some point, when I have more time (because, of course, the garden is still going strong while the tomatoes are coming in), I’ll take the bags out and cook all the tomatoes down into sauce, then I’ll can it. This usually happens in January or February.

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Dehydrate it! Occasionally I get the chance to use my dehydrator. Things like herbs, mushrooms, and strawberries do exceptionally well with this treatment. I expect to have more fresh thyme, dill, basil, and rosemary than I can use this summer. When I harvest the excess herbs, I’ll wash them, lay them out on a towel to dry, then run them in the dehydrator for 6 to 8 hours, or until they’re nice and crispy. Afterwards I’ll store them in canning jars with airtight lids and there they’ll wait, probably until Thanksgiving when I make dressing. Strawberries and mushrooms will get the same treatment, but they’ll be sliced about ⅛-inch thick before they’re washed. Because of their higher water content, they’ll take longer to fully dehydrate, anywhere from 12 to 24 hours. They’ll also instigate a relocation of the dehydrator to the storage shed, because I can’t stand to hear it running for that long (it’s not a quiet machine).

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Last year was an incredible year for Chanterelle mushrooms on my farm, and a lot of them took spins in the dehydrator. Months later, when it was freezing cold outside and all thoughts of mushroom foraging were shelved for the season, those chanterelles were very much enjoyed. Just soak them in water for an hour or so then cook them as usual, or use a food processor to powder them (they make an excellent gravy base). Dehydrated strawberries are a tasty snack all by themselves, but they’re also good as a topping for ice cream or oatmeal. Powdered, they’re the best strawberry cake flavoring you’ve ever had. If you don’t have a dehydrator, laying these items out on a sheet pan and putting them in the oven for a few hours on the lowest temperature setting (usually around 175 or 200 degrees) works great. The process will move along a bit faster than with a dehydrator, and you’ll need to check on things more often to make sure they’re actually drying, not burning.

Eat it fresh or give it away!

The hands-down, no contest, best and most traditional way to get rid of fresh produce is to eat it. Cucumber salad, green beans, tomato sandwiches, grilled corn on the cob, sautéed squash, fried okra, creamed corn, zucchini bread, field peas, blueberry pie, squash casserole, and stewed tomatoes are all absolutely outstanding when they’re fresh and in season. Truly, an in-season summer vegetable meal should be savored whenever possible. But, again, prepping and cooking vegetables takes a lot of time, and in the meantime, that garden isn’t slowing down. If you live in the South and you have gardener friends, you have more than likely been squashbombed at some point. There’s an old joke that you should always lock your car if you live near a gardener, or else you’ll open the door one day to find a paper sack of beans or cucumbers or tomatoes on your driver’s seat. To have the spoils of war foisted upon you by a tired, victorious gardener is a love language. We garden because we must, and we share because we’re too dang tired to cook it or preserve it and we can’t stand the thought of it going to waste. Fortunately for me, I know a guy who runs a restaurant. Every summer I eventually reach a point where if I have to pick one more cucumber or okra pod or field pea I am going to scream. At that point, I ask Chef Dave to please take over. My produce makes it onto the plates of restaurant patrons and catering customers during the late summer and fall, and I love it. I inherited my farm from my mother’s family. I love the way vegetables grown in this soil taste. In wine, this is called “terroir,” the combination of soil chemistry, climate, and topography that gives a wine a distinctive flavor or “sense of place.” The vegetables that grow in this dirt have the most incredible terroir. I’m sure I am biased, but the okra grown here tastes like okra should. The corn, tomatoes, peas, mushrooms, blueberries, and cucumbers are satisfying in a way that store-bought can’t touch, and it’s not just because of the work I put in to bring them into existence. This farm itself is a treasure, and I genuinely love sharing its magic with other people. Yes, I want to keep it for myself and my family, and I do! A lot of it! But to grow a garden is to learn, and grow, and share, and that last one is maybe my favorite part. ❰ Rachel Webb is a mom, wife, daughter, granddaughter, niece, cousin, and friend. She and her husband have been married for 10 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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THANK YOU to our advertisers! Foothills magazine is one year old! We’d like to thank the local businesses that have advertised with us this first year. Your support makes it possible for us to keep celebrating the people and places of Northeast Alabama. Oxford Lumber The Kress Mercantile Aquality Farms Called Coffee Rosa Lee Boutique Bloom by Rosa Lee McClellan Sports and Outdoors Layne Lenses Photography Gadsden State Community College Family Savings Credit Union

The 19th Hole at Cider Ridge Heavenly Host of Angels AOD Credit Union FabArc Steel Grizzard Living Aids J&M Plants First Bank of Alabama Cullman Christkindlmarkt The Aisle Bridal Expo Bill Whittaker, Architect Comfort Keepers

To advertise in Foothills: Call Kim Jenkins, (256) 282-8101 Email foothills@annistonstar.com

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Local Growers ANNISTON

No dirt? No problem Aquality Farms grows lettuce, microgreens and mushrooms inside a warehouse in downtown Anniston

Story by Matt Headley | Photographs by Seth McWilliams

amuel Sawyer started with notes on a napkin. Behind that napkin was five years of research. Behind that research was a warehouse on Wilmer Avenue in downtown Anniston that had been in his family for 30 years, sitting empty and waiting. That building has become home to Aquality Farms, where Samuel and his brother, John Mark, are growing 24,000 heads of lettuce and 300 pounds of gourmet mushrooms a week — in a 6,000-square-foot converted warehouse with no soil, no acreage, no land at all. When Samuel first showed up at the downtown Anniston farmers market, he came with a pair of big white coolers and no reputation. Mushrooms, lettuce, tinctures. A juice he’d offer samples of. People started lining up. Not just to buy, but to ask questions. Samuel would pull a mushroom out of the cooler and explain how it grew. John Mark would already be talking to the next person in line.

Samuel Sawyer

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The brothers come by their interests naturally. Their grandparents ran Sawyer Anniston Pharmacy from the late 1960s until 1999. Their father, Mark, was in the produce business for more than a decade before opening Mark’s Fresh Market on Wilmer Avenue in 1999. When Samuel and John Mark decided to bring the space back to life, they kept the mission and changed the method. They spent six years studying hydroponics — the art of growing plants with no soil, no pesticides, just water, nutrients, and light. At the start of 2024, they began renovating. In April 2025, they cut the ribbon on the storefront. The front 2,000 square AQUALITY FARMS, feet is devoted to lettuce 1414 Wilmer Avenue, and microgreens. VertiAnniston, cal towers grow heads of Open 9 a.m.-5 p.m. lettuce in six-week cycles, Monday-Friday 24,000 heads per cycle. Visit aqualityfarms.com The back 1,000 square or call (256) 283-2991. feet is the mushroom lab. Lion’s Mane, Oyster, Chestnut, Reishi. Samuel knows the science behind every species in there, and he’ll talk about it if you let him. They’re also expanding outside. A fence is going up on the south side of the property for outdoor growing systems. More lettuce, more capacity, less warehouse ceiling. Samuel doesn’t hesitate when asked what drives the farm: “The overarching theme in what we do is centered around health. Health for the individual, community and the environment. This is much more than a business. It gives people access to natural wellness products, a different perspective and, more importantly, a community that listens and supports.”

The storefront sells direct to the public. Fresh produce, herbs, mushroom, ultrasonic mushroom extracts, microgreen powders. They also put together a “Harvest Box” with other local farms and businesses. The farm has partnered with the Alabama Farm to School Program, supplying pesticide-free produce to more than 35,000 students across the region. This year, they launched a School Sponsorship Program, letting local businesses and organizations directly fund produce for students. Aquality Farms is a Sweet Grown Alabama member. No acreage. No land at all. Just a warehouse and a method. Ask Samuel if it ever felt too risky or too big and he doesn’t flinch: “The hardest part was getting over the fear of failing, the perception of failure by others. But every time I have failed in my life, it has made me stronger and the man I am today.” He added: “This is my purpose on this planet at this chapter in my journey, and I am enjoying building an impactful brand that can positively change people’s lives with my brother.” Samuel is a co-founder of the Northeast Alabama Wellness Alliance (NAWA), and also runs Chaha Outdoors. The name comes from the Creek word for “high place,” the same root as Cheaha Mountain, 30 minutes from Anniston. Samuel leads wellness walks, shows up at races with the Anniston Runners Club, and talks up every trail in Calhoun County to anyone who’ll listen. Chief Ladiga, Coldwater Mountain, Pinhoti. The farm grows food that’s good for you. Chaha gets you outside. One operates from a warehouse, the other from a trailhead. Same mission, different door.❰ Matt Headley covers small business and community stories in Northeast Alabama. He is the founder and editor of Southern Legends (southernlegends. blog).

The Mushrooms

BLUE OYSTER mushrooms are mild and meaty. Good grilled, pan-fried or simply sauteed in butter or olive oil. 46 Foothills

BLACK PEARL mushrooms are full of umami flavor, good in all types of dishes, from grilling to stir-fry to pho.

GOLDEN ENOKI mushrooms, also called golden needle mushrooms, are good in soups, salads, and other dishes.

The Process

In the incubation room, mushrooms colonize in bags of growing medium before being moved to the fruiting chamber.

In the extraction lab, beneficial compounds in the mushrooms are released using ultrasonic sound waves.

The end results are easy-to-take mushroom tinctures designed to boost focus, recovery, relaxation or more.

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Out & About PARTY PIX

❱ JSU Civic Symphony

The JSU Civic Symphony in rehearsal for a concert celebrating its 30th anniversary year.

— Photo by Hervey Folsom

❱ Sunny King Criterium

Scenes from the VIP tent at the Sunny King Criterium bike races and Noble Street Festival in downtown Anniston.

— Photos by Ellen Bass

❱ Chamber music concert

Quartetto Gelato lived up to its name during a concert at the Oxford Performing Arts Center, performing chamber music in many pleasing flavors, just as in the tastes of ice cream. The performance received a standing ovation, and afterwards the musicians took photos with members of the audience. The OPAC Chamber Music Series is supported by the Community Foundation of Northeast Alabama

— Photo by Hervey Folsom

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❱ Cheaha Creative Arts Pottery Class

Supporters of Cheaha Creative Arts, which offers affordable arts classes for kids and adults, attended a pottery class.

— Photo by Ellen Bass

❱ RMC Foundation Donor Appreciation Dinner

FROM YOUR FIRST HOME TO YOUR DREAM HOME. Start with First Bank of Alabama.

The RMC Foundation’s annual Donor Appreciation Dinner celebrated individuals who serve the community and help raise money for the RMC Healthcare System. It also introduced the recipient of this year’s Martha Vandervoort Memorial Scholarship, Aiden Lloyd of Pleasant Valley High School.

— Photo by Ellen Bass

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Last Look

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Photo by Bill Wilson

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