Meet Our Gardener: For Mary Beth Burner Shaddix, farm-to-table is only a matter of steps

April 11, 2012 | By | Comments (9)

MBB1You’ve already read about our garden project that’s underway for next year’s Summer Cookbook (catch up here). We thought you might want to know a little bit more about Mary Beth and what goes on at Maple Valley Farm, where she and her husband, David, raise heritage breed chickens and provide garden produce, eggs, fresh zinnias, and handcrafted artisan cutting boards and reclaimed barn wood harvest trays to local retailers here in Birmingham. 

We first met when you worked for Cooking Light's marketing and research department more than a decade ago (whoa!). What got you to trade your Jimmy Choos for some cock-a-doodle-doos?
My roots are Cooking Light, through and through, but on my 10-year anniversary [in 2008], I decided to take a leap towards simplicity—that's when it was all the rage to reinvent yourself! I was seeking a different path in the world of gardens, the great outdoors, and try my hand at growing. I enrolled in a Master Gardener class and applied for a job at a retail nursery. Looking at my work history, the (handsome, serious) manager questioned why I was interested in working in horticulture. I babbled on about my wish to learn all of the Latin botanical names, my desire to grow my own vegetables and get my hands in the dirt. I thought the mysterious look on his face meant I’d lost him in conversation…only to discover later that he thought he just interviewed his future wife! And, we’ve not been apart since. Starting a new life with David at Maple Valley has brought everything full circle—appreciation of good food, growing, the "slow" life with all its spoils. But the Choos still do come out from time to time…!

What's your favorite part of your day on the farm?
The early morning is a special treat; it makes me feel like I’m getting a head start on the world while everything's cool and quiet and the birds are chirping. Of course, those who know me best wonder what on Earth could possibly make an "early bird" out of me, so I'd best fess up that sunset with wine in hand, harvesting dinner is about the best thing there is.

MBB3How has Maple Valley changed the way you think about food?
The way I cook has done an about-face. Much like cooking from a CSA or what's in season, our menu is dictated by what's fresh. That's the riddle and the fun of it, really.
I love searching recipes by ingredients to make the most of our harvests. I think, inadvertently, it's also made us eat healthier (though I'm not opposed to decadent homemade vanilla ice cream and cookies, still!). I married a meat and potatoes Italian guy who now has recipes like fresh Lacinato kale salad, baked kale chips, or poached eggs and asparagus in regular rotation!  

We're so excited you guys are planting for us. Have you learned anything new during the process? Anything you would've done differently?
I've learned that it's truly more fun to "give than get." We've found it so rewarding and exciting to grow our own food and enjoy the whole seed-to-plate process. Watching veggies ripen and thumbing cookbooks for new ways to prepare the harvest brings such a neat experience to the dinner table. But, partnering with you all has made it exponentially more fun because we've been able to share the joy and surprises with folks new to pulling up tasty radishes or carrots fresh from the soil, and watching that satisfaction and smile.

And we know our desire of what to grow never matches the space we have—you just have to roll with what Mother Nature gives. It was unseasonably hot for radishes in March (85 degrees!) and some bolted to set seed. Seasoned foodies say radish pods are a delicacy in stirfry and salads, so why not make "lemonade" out of lemons?

COMMENTS

  1. Cooking with Basil: Pick it Fresh!

    […] months ago, I was able to spend some time with an absolutely wonderful woman and master gardener, Mary Beth Shaddix. She’s my kind of people! After 10 years working in the marketing and research department at […]

    June 6, 2014 at 2:22 pm
  2. Bedtime Reading | The Yarden

    […] disclaimer purposes, yes, I know the author Mary Beth Burner Shaddix. She is one of the most delightful people around and you should know her too. I can’t […]

    January 14, 2014 at 10:18 pm
  3. spicy {bourbon} spiked refrigerator pickles | buttermilk lipstick

    […] note Mary Beth Burner Shaddix of Maple Valley {umm… THE Cooking Light gardener & cookbook author} was kind enough to […]

    July 26, 2013 at 7:02 am
  4. Cooking with Basil: Pick it Fresh! «Virginia Willis Culinary Enterprises Virginia Willis Culinary Enterprises

    […] months ago, I was able to spend some time with an absolutely wonderful woman and master gardener, Mary Beth Shaddix. She’s my kind of people! After 10 years working in the marketing and research department […]

    June 28, 2013 at 12:28 pm
  5. David Braswell

    Mary Beth, a “little bird” just told me about your Cooking Light connections, and your most recent approach to rendering the good life. All sounds great and I know this has to be a very rewarding activity that both of you do together…and occasionally sharing some tasty tidbits from your labor of love with the rest of us who still remember and long for a simplier time, and who have an appreciation of the importance and serenity of what you’re doing. Best of luck!!!

    March 24, 2013 at 1:22 pm
  6. Happy New Year! How ‘Bout Some Hoppin’ John and Collard Greens? | foodrevival

    […] Someone has to tell the truth around here! All of that changed last night when I devoured my friend Mary Beth’s collards. Shoo wee that stuff was good. I’m guessing it is because she grew them herself and […]

    January 1, 2013 at 7:31 pm
  7. Helen Rogers

    Fabulous photos.

    May 18, 2012 at 11:32 am
  8. Helen Rogers

    Need any ‘gardening’ help? I love growing my own vegetables and herbs,too. I love your photos and recipes.

    May 18, 2012 at 11:31 am
  9. cooking grill

    it really is and must appreciated by all! :)

    April 12, 2012 at 11:39 pm

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