Hello Friends of The FARM Center,

Summer is upon us, and the FARM Center is buzzing with activity! June is a month of growth, warmth, and community, and we are excited to share all the wonderful happenings at the Center. From upcoming events and fresh produce to new additions and special highlights, there's so much to look forward to. Thank you for being a part of our vibrant community!

Vision: Promoting a healthy rural lifestyle in Oconee County and nearby areas by working together in private and public sectors.

Mission: Preserving and promoting the growth of agricultural businesses.

We’re thrilled to unveil the newest addition to The FARM Center – our stunning new exhibition hall! This fabulous 6,000-square-foot space is perfect for any event you can imagine. With roll-up doors, it can transform into an open-air or closed facility to suit your needs. Come check it out and start planning your next big event with us!

Steve and Valerie Priole own Flip Flop Farm, LLC, in Westminster, SC, where they raise AGDA Registered Nubian Goats and honeybees. They produce a variety of products, including goat milk soaps, body butter, beeswax lip balms, and raw local honey. As a US Navy veteran, Steve recognized the therapeutic value of beekeeping early on. In 2023, he launched "Bees for the Brave," a free program aimed at supporting veterans and first responders in the local area. This initiative helps participants cope with stress, anxiety, PTSD, and other challenges by introducing them to beekeeping.

Beekeeping provides a focus beyond their struggles, teaching them to care for bees, process honey and wax, and develop critical thinking and calmness. Additionally, studies have shown that the low-frequency vibrations from bees can induce relaxation and promote a sense of peace.

"Bees for the Brave" hosts a program called "Hands in the Hive" at their farm, where participants get suited up and work with bees from the start. They experience beekeeping firsthand, gaining a deep understanding and personal interaction with bees. The program also includes mentoring and training, assistance with sourcing equipment and bees, and support in honey extraction using the farm's facilities.

Soon after starting, Steve teamed up with Joel Collins of Collins Apiary, a Vietnam Veteran and local beekeeper.  Together they try to help and mentor our bravest men and women in the Upstate.  As Veterans themselves, they are all too familiar with the benefits of beekeeping for people who've served and have experienced stressful and traumatic situations and the positive effect it can have.

Click the photo to visit their Facebook page today!

Who doesn’t love a good summer recipe? With vegetables growing rapidly, there’s nothing better than making a delicious dish with them.

This month, we’re highlighting tomatoes. While there are countless ways to enjoy this versatile vegetable, nothing says summer like a delicious tomato pie. Southern Living Magazine has perfected the recipe, and we’re excited to share it with you.

Click the photo below to see the recipe, and let us know how it turns out. We’d love to hear your feedback and see your creations!

Happy cooking!

Crust

• 2 ¼ cups self-rising soft-wheat flour (such as White Lily)

• 1 cup cold butter, cut up

• 8 cooked bacon slices, chopped

• ¾ cup sour cream

Filling

• 2 ¾ pounds assorted large tomatoes, divided

• 2 teaspoons kosher salt, divided

• 1 ½ cups (6 oz.) freshly shredded extra-sharp Cheddar cheese

• ½ cup freshly shredded Parmigiano-Reggiano cheese

• ½ cup mayonnaise

• 1 large egg, lightly beaten

• 2 tablespoons fresh dill sprigs

• 1 tablespoon chopped fresh chives

• 1 tablespoon chopped fresh flat-leaf parsley

• 1 tablespoon apple cider vinegar

• 1 green onion, thinly sliced

• 2 teaspoons sugar

• ¼ teaspoon freshly ground black pepper

• 1 ½ tablespoons plain yellow cornmeal

Directions:

1. Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.

2. Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, ¼ cup at a time, beating just until blended after each addition.

3. Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.

4. Prepare Filling: Cut 2 lb. tomatoes into ¼-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.

5. Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.

6. Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread ½ cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with ½ cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining ¾ lb. tomatoes into ¼-inch-thick slices, and arrange on top of pie.

7. Bake at 425°F for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.

CLICK ON THE IMAGE TO READ THROUGH THE NEWSLETTER!

Explore the various avenues for participation at the FARM Center. Our updated rental space agreements offer flexibility, and with our expansion, we now offer multifaceted buildings to accommodate all your event requirements.

Our riding club is up and running again! Visit our website for details and opportunities to join in.

Excited to be part of something greater? Passionate about agriculture? Bursting with great ideas? Don't wait any longer—become a sponsor today and let's make it happen together!