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sat10AM - 9PM
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wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
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wed10AM - 6PM
thu10AM - 6PM
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Twenty years have flown by since the Mast Store in Greenville first opened its doors in the old Meyers-Arnold building, but Sunday, March 12, 2023, marks that day exactly. To celebrate, Mast Store is giving everyone who visits that day a free bag of its world-famous, freshly-popped popcorn. ...read more
Local Flavor | Mast in the News
Greenville
Few performers achieve a status where their music is synonymous with the place they call home. Dolly Parton would be such an icon of Tennessee, for instance. Likewise, no one evokes the image of “moonlight through the pines” in Georgia more than Ray Charles or the ancient tones of Kentucky’s bluegrass hills like Bill Monroe. Arguably no one person is as associated with the sound of the North Carolina mountains, perhaps even the entire state of North Carolina, as Doc Watson. As we celebrate what would have been Watson’s 100th birthday on March 3, we’ll look at the lasting legacy of Doc and cover how generations of musicians and music lovers influenced and inspired by his sound are honoring the man as eternal as the Carolina mountains with a host of events and an outpouring of memories. ...read more
Local Flavor
All
Valentine’s Day presents couples with many difficult choices. Should you dine out or stay in? What rom-com do you watch together? What gifts – if any – do you give? And just how big, expensive, and meaningful are those gifts supposed to be? ...read more
Inspiration | Mast Family Favorites
All
We’ve all said the phrase, “If these walls could talk, what stories they would tell.” That could be said about many places and perhaps the walls themselves – think about Russia’s famous Amber Room if it’s ever found. Much closer to home, we started wondering about the iconic centerpiece of the Front Room at the Original Mast General Store. Just what is the story of the pot-bellied stove? ...read more
Local Flavor
Original - Valle Crucis
"It's better than Halloween!"
Disney Magazine said of the Mast Store Candy Barrel.
...read more
Local Flavor
Annex - Valle Crucis
Back 40 years ago, you couldn't grab a bite to eat in the Valle. It meant a drive to Boone or to Banner Elk or to Mountain City over in Tennessee. That is until John and Faye Cooper decided to open the Mast Store Deli. Sandwiches and soups were served in the back of the store. Here's a little of that story, including a bit of it in Faye's own words. ...read more
Mast Family Favorites | Local Flavor | Behind the Scenes
Original - Valle Crucis
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!