mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat9AM - 8PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
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 - 6PM
sat10AM - 6PM
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 - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat9AM - 8PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 9PM
sat10AM - 9PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
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 - 6PM
sat10AM - 6PM
sun11AM - 6PM
mon10AM - 6PM
tue10AM - 6PM
wed10AM - 6PM
thu10AM - 6PM
fri10AM - 8PM
sat10AM - 8PM
sun11AM - 6PM
Mast General Store has long served as both a hub and a haven for neighbors in its community. From the late 19th century through the present, the store has provided for the needs of those it serves, not only as a merchant but also as a philanthropist. ...read more
Behind the Scenes | Inspiration
All
“Sweetheart” is one of the oldest terms of endearment in the English language. For most of the time the phrase has existed, there’s no surprise that its literal meaning has been associated with foods that conjure the pleasingly “sweet” sensation of love itself. ...read more
Inspiration | Local Flavor
All
How would you like for your life to look one year from today? Would it look different than it does now? Most folks enjoy positive change and a fresh start, but it can be difficult to implement those things without a plan. The New Year provides the perfect opportunity to resolve to start anew, and it doesn’t have to be joyless or a drudgery. We offer a few “do-able” ideas from a personal perspective to help you approach your 2016 resolutions. ...read more
Inspiration
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
Fall finally made it, and with that, it’s time to pick over the tomatoes, beans, peppers, and whatever else you might have lingering in your gardens one last time. You’ll want to savor what you can as it’s fresh off the vine, but what do you do with the excess? We have a few ideas.
It’s hard to believe that in the next few weeks, we’ll be waving goodbye to good tomatoes. Most of those you pick up at the grocery store during the winter months are nothing more than placeholders until next summer. Here’s a quick recipe courtesy of the Splendid Table to take your excess tomatoes and make them into a treat to enjoy around Christmastime.
Candied Tomatoes
Ingredients
Tomatoes
Olive oil
Salt
Pre-heat your oven to 400°. Cut your tomatoes – in half for "tommy toes" (some folks call them cherry tomatoes), quartered (or smaller) for larger tomatoes. Place them on a cookie sheet or flat baking pan. Cover the tomatoes with olive oil then sprinkle with salt. Bake on the middle rack for 30 minutes. Reduce the temperature to 350° and bake for another 30 minutes. Then, reduce the temperature one more time to 300° and bake for another 30 minutes. Your tomatoes will be “candied” and reduced a bit. The skins may start to brown a bit, and that means they are done. Let them cool and try not to eat them all as you’re pulling them off the pan to store (it’ll be hard, trust me, but remember, you want to enjoy this treat at the end of the year).
Put in freezer containers with wax paper in between rows. They will freeze for up to three months.
Frozen Peppers
It’s awesome to have peppers on hand for making spaghetti sauce or a breakfast omelet. You don’t have to run out to the grocery store, just use some of the last ones from your vines. Wash and dry your peppers. Then cut and seed them. Chop into small pieces and place on a baking sheet. Make sure that pieces don’t touch each other, then put in the freezer uncovered overnight. Remove the next day and store in a freezer bag or container. You’ll have peppers ready for winter stews, soups, and other goodies.
Tomato Salad
Ingredients
Tomatoes
Balsamic Glaze
Shredded Mozzarella (or better yet, fresh Mozzarella)
Olive Oil
Fresh Basil
Cut your tomatoes like you’re making a sandwich or maybe a little thinner. Layer them around the plate, then drizzle with glaze and olive oil. Add shredded mozzarella, then layer on more tomatoes, glaze, olive oil, and mozzarella. Top with fresh basil. Salt to taste.
Winter is a long and “tomato-less” season, so enjoy them now while you can.