Before she became Randolph County’s “goat lady,” my friend Ginnie Tate was a nurse at Moses Cone Hospital who dreamed of owning a sustainable farm. Ginnie and I worked together at the hospital in the mid-’80s and bonded over our love of fresh produce and cooking.
In 1984, Ginnie bought an abandoned tobacco farm in Climax that she called Nubie Acres, named for her favorite breed of goat. When I first visited, we spent the day walking the property, dodging cobwebs in the barn, minding the uneven farmhouse flooring, and digging up the dirt that would host her herbs.
Watch as Lynn Wells prepares Ginnie’s Herb Chicken.
Ginnie transformed that soil into a garden and the rickety house into a home. I’d come over and watch as she loaded her apron with her harvest. Together, we spent hours at her knotted pine table, washing and chopping, prepping herbs, baking cookies, and tasting everything. I can still picture Ginnie at the sink, sun shining through the old windowpanes.
After attending Ginnie Tate’s funeral at Goat Lady Dairy, Lynn Wells asked Raleigh artist Sara Kathryn Strickland to paint the swing she sat on during the service. painting by Sara Kathryn Strickland
Ginnie began hosting herb festivals and an informal cooking and dining club called Herbal Gourmets. As a North Carolina Herb Association member and well-known green thumb, her festivals were always hits. In 1995, with the help of her brother and sister-in-law, Steve and Lee Tate, Ginnie transformed Nubie Acres into Goat Lady Dairy, a farm known for its award-winning goat cheese and intimate farm dinners.
Ginnie died in 2009, but her farm remains one of Randolph County’s agricultural treasures. As I sat under a black walnut tree at her funeral, I could hear her sweet voice coming from the kitchen nearby. I could hear the chop of her knife. I could taste the fresh basil she used to flavor some of my favorite cookies. She’ll always be there, on the farm, in the kitchen, in my heart.
photograph by Matt Hulsman
Yield: 50 to 60 cookies.
2 cups all-purpose flour, plus extra for dusting
1½ teaspoons baking powder
½ teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 tablespoons fresh basil leaves, chopped
1 tablespoon lime zest
1 cup pistachios, chopped
In a large bowl, whisk together flour, baking powder, and salt until well combined.
In a separate bowl, use a hand mixer on medium-high speed to whip butter until light and fluffy. Gradually add sugar and continue mixing. Add egg, vanilla extract, basil, and lime zest. Lower to medium speed and continue to mix until very light and fluffy. Reduce speed to low and gradually add dry ingredients. Scrape down sides of bowl. Fold in pistachios and mix well.
Place dough on a lightly floured surface and divide in half. Shape each half into a roll, 6 to 7 inches long. Wrap dough in plastic wrap and refrigerate for 8 hours or up to overnight.
When ready to bake, preheat oven to 375°. Cut dough into ⅛-inch slices and place 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until edges turn lightly brown. Immediately place cookies on wire rack to cool. Store in airtight container.
photograph by Matt Hulsman
Yield: 4 servings.
4 boneless, skinless chicken breasts, butterflied
Salt and ground black pepper
⅓ cup all-purpose flour
2 tablespoons cornstarch
3 tablespoons canola oil
½ cup dry white wine
2 tablespoons honey
½ stick unsalted butter
1 shallot, minced
2 tablespoons parsley, chopped
2 tablespoons rosemary, chopped
2 tablespoons thyme, chopped
½ cup chicken stock
2 tablespoons lemon juice
1 teaspoon lemon zest
Place chicken breasts on a cutting board and season each side with salt and pepper.
In a small bowl, whisk together flour and cornstarch.
Pour flour mixture onto a plate. Coat each side of chicken breasts with flour. Shake each piece to discard excess flour and place them on a clean plate.
To a large skillet over medium-high, add canola oil. After about 30 seconds, add chicken to pan. If needed, cook in batches to avoid crowding. Sear each side for about 2 minutes, until a light golden crust forms. Remove chicken and set aside.
Reduce heat to medium-low, add wine, and stir continuously. When liquid has reduced by half, add honey, butter, shallot, and herbs. Sauté for 3 to 4 minutes, until butter has melted and shallots begin to turn translucent. Stir in stock, lemon juice, and lemon zest until well incorporated. When sauce comes to a light boil, reduce heat to a simmer. Taste sauce and season with salt and pepper if needed.
Return chicken to sauce, cover with lid, and simmer for approximately 10 minutes. Cook time will vary depending on size of chicken breasts. Internal temperature of chicken should reach 165°.
Place chicken on a platter or in shallow serving bowl. Spoon sauce over chicken and garnish with fresh herbs before serving.
photograph by Matt Hulsman
Yield: 6 servings.
5 sweet potatoes, baked, peeled, and cut into ½-inch chunks
1 small sweet onion, diced
1 celery stalk, diced
3 ounces goat cheese, crumbled
⅓ cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons soy sauce
½ cup fresh parsley, chopped
4 sprigs fresh marjoram or 1 teaspoon dried marjoram
Salt and pepper to taste
½ cup toasted cashews, for garnish
Into a large bowl, add sweet potatoes, onion, celery, and goat cheese.
In a separate bowl, whisk together olive oil, lemon juice, and soy sauce. Pour dressing over sweet potato mixture and toss.
Add parsley and marjoram; toss lightly. Add salt and pepper to taste. Garnish with cashews before serving. May be served warm or at room temperature.
Tucked into a historic neighborhood, a backyard in Forsyth County holds hundreds of Southern wildflowers collected by one wild flower woman.
John Champlin has traveled across the state — and the nation — in search of hard-to-find spots that serve an unforgettable hot dog. After 11 years, what he’s discovered goes way beyond the bun.
In the early 20th century, textile mill owners sponsored baseball teams, providing entertainment for their employees and nurturing a passion for the game that’s been handed down through generations of North Carolinians.
Our writer reflects on where his love of vinyl began, and how the snap, crackle, and pop of a needle sliding across a turntable will always satisfy his soul.
