Family Tree

Frosty Winter mornings have even our chefs craving warm treats and familiar family recipes, like the black walnut rolls Chef Cassidee Dabney grew up enjoying.Her elevated take on the classic pastry isn’t just delicious—it’s a taste of Tennessee, thanks to black walnuts foraged from our farm. We asked ChefCassidee to share what makes the star ingredient so special to her.

“My grandmother only used black walnuts. She made bread every Saturday, always setting aside dough to have cinnamon rolls on Sunday morning, filled with a wonderfully sticky mixture of the nuts, sugar, butter and cinnamon.”

Black Walnut trees are abundant on Blackberry Farm, and their bounty has prompted our culinary team to experiment and explore. In addition to foraging,our garden team also taps the trees to collect their sap, which our chefs turn into walnut water or syrup. With a subtle fruity, musty flavor, black walnutsadd complexity to baked goods. “I also like to pair them with bitter and spicy Winter greens or hearty herbs like rosemary and sage,” says Cassidee. Harvestedfrom our garden or foraged on a walk in the woods, Tennessee ingredients continue to inspire Cassidee’s nuanced cuisine—even down to the traditionaltreats she likes to make for her family during the holidays

Find the recipe at Blackberryfarmcom/Friends