mon9AM - 6PM
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sat9AM - 8PM
sun11AM - 6PM
mon10AM - 8PM
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sun11AM - 6PM
mon10AM - 6PM
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sat10AM - 8PM
sun11AM - 6PM
mon9AM - 6PM
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sat10AM - 7PM
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sun11AM - 6PM
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sun11AM - 6PM
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wed10AM - 6PM
thu10AM - 6PM
fri10AM - 7PM
sat10AM - 7PM
sun11AM - 6PM
mon10AM - 8PM
tue10AM - 8PM
wed10AM - 8PM
thu10AM - 8PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 7PM
sat10AM - 7PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
A single day certainly isn’t sufficient to praise a mother’s mettle and celebrate her for all that she is and does, but Mother’s Day provides an occasion to share kind words and express your love and gratitude for all that the women in your family – be they moms, grandmothers, stepmothers, godmothers, or mother-figures – have done for you. ...read more
Adventure | At Home | Gardening | Inspiration
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Ah, spring. When a young man’s fancy (and a young girl’s) turns to... Festivals! And man oh man is there a plethora of festivals for almost every interest in or near a Mast Store community. From music to handcrafted wares and state dogs to encounters with historical figures, this spring and summer’s offering is as eclectic as it comes.
Photo by Rob Laughter, courtesy of MerleFest
...read more
Local Flavor | Travel
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“Spring Cleaning” is a term familiar to us all whether we like it or not. More than an average week’s worth of chores, spring cleaning signifies an annual, ceremonial yet rigorous, deep cleaning. ...read more
At Home
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In the days after September 27, 2024, highway information signs were emblazoned with a message... Do Not Travel in Western North Carolina. That sounds ominous, but its message was not overstated. Because of the tireless work by state and federal employees, local folks, and thousands and thousands of volunteers, the mountains are OPEN – including two lanes of Interstate 40 – and we invite you to vacation... And volunteer! ...read more
Inspiration | Local Flavor | Travel
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... Our favorite foods! Food is universal because everybody’s got ta eat! And the last two months of the year are filled with more than their fair share of family meals, work gatherings, special outings to favorite restaurants, tins filled with homemade cookies and fudge, and the anticipation of food traditions handed down from generation to generation ...read more
At Home | Recipes
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Even before we bought the Mast General Store, we were taken by the beauty of Valle Crucis. We’ve heard people describe the drive out Broadstone Road as traveling through a time portal. In the 1970s, fields in the river bottoms would be filled with tobacco, cabbage, or high with hay to feed cattle that were grazing in the summer pasture. ...read more
Local Flavor | Mast Family Favorites
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The summer harvest season is in full swing! And if your garden is like ours, you have enough squash to feed everyone in the community. So, if your garden gives you squash, you make squash everything!
Here’s a relatively quick squash recipe that uses other items coming in from the garden.
1 sweet potato, cubed
1 “regular” potato, cubed
1 head of broccoli, separated into small florets
1 crookneck squash, cubed
1 zucchini cubed
1 onion, chopped (but not finely)
2 peppers, chopped (but not finely)
Several grape/cherry tomatoes
+/- ¼ cup olive oil
Spices – garlic powder, rosemary, oregano, thyme, basil, salt (just a little), black pepper, paprika, and any other spice or herb you enjoy.
1-2 tablespoons of balsamic vinegar
1 large, overgrown zucchini squash, shredded
A little more olive oil and some water
Marinara sauce
Put your cubed vegetables in a large bowl. Whisk together the herbs, spices, vinegar, and olive oil. Pour the oil mixture over the vegetables and stir to coat them thoroughly. Put the vegetables in a large baking dish (I’ve found that it’s better for the vegetables not to be too many layers deep, so I use two dishes) and bake in a 450° oven for 30 minutes. Be sure to turn the vegetables after the first 15 minutes.
Put your shredded zucchini in a large skillet and coat with just a little olive oil. Toss it over medium high heat for about 2 minutes. Then add just a little water to steam the zucchini for another 3 minutes or so. You don’t want the squash to be mushy, just tender and hot. Drain.
To serve, make a bed of shredded zucchini squash, pour over heated marinara sauce, spoon on the roasted vegetables, and top it with a bit of parmesan cheese.
Now you’ll have a use for that zucchini that’s as big as your leg (or the ones that your neighbor keeps leaving on your front porch).
Enjoy!