Around Town
BLUE RIDGE TURKEY TROT 5K ON THANKSGIVING DAY FOR THE WHOLE FAMILY!
The race is for all abilities, from walkers to the serious competitor. We are one of the biggest races in our surrounding area with over 700 runners, walkers, and fans joining in the Thanksgiving fun!
Light Up Blue Ridge is the Saturday after Thanksgiving
Blue Friday – November 24, 2023
Light Up – November 25, 2023
Blue Ridge Scenic Railway
Join us for a festive 1-hour or 4-hour train ride, where you will get to listen to holiday music and “The Night Before Christmas” story. Children will receive a Blue Ridge Scenic Railway jingle bell, candy cane, activity packet, and a chance to see Santa Claus! You can also enjoy delicious hot chocolate and other snacks available for purchase inside our concession car.
NOV 24 – DEC 10 – At the Blue Ridge Community Theater
In this timeless musical adaptation of Charles Dickens’ A Christmas Carol, miserly Ebenezer Scrooge undergoes a profound experience of redemption over the course of a Christmas Eve night, after being visited by the ghost of his former partner Jacob Marley and the ghosts of Christmas past, present and future.
Its the last few days for Farmer’s Market in Blue Ridge
The Downtown Market Blue Ridge is a community maker’s market for artists, crafters, and hobby farmers. Produce varies by the week. The Market is open from 9:00am until 1:00pm on Saturdays from June through November.
COME AND SKATE WITH US
NOV 18 – JAN 7
The City of Blue Ridge and Blue Ridge on Ice, LLC, have once again partnered to bring the Holiday Ice Rink back to the City of Blue Ridge Farmer’s Market. Please join us at Blue Ridge on Ice and create unforgettable memories.
Lets Go Trout Fishing
Don’t Delay: Visit A Delayed Harvest Trout Stream Beginning Nov. 1
Beginning November 1, don’t “delay” if you are planning a visit to a one of Georgia’s five Delayed Harvest trout streams.
Trout fishing on these streams provides some exceptional opportunities to land a good one, according to the Georgia Department of Natural Resources’ Wildlife Resources Division (WRD).
“While trout fishing can be found year-round in Georgia, there are five trout streams that are seasonally managed under special regulations called Delayed Harvest (DH) to increase angler success,” said John Lee Thompson, WRD Trout Stocking Coordinator. “These streams have catch-and-release regulations from November 1-May 14 and are stocked monthly by WRD and other partner agencies like the U.S. Fish and Wildlife Service and South Carolina DNR. This combination of stocking and catch/release allows for good trout catch rates and high angler satisfaction.”
Click here for more information
View the Weekly Stocking Report
Additional Angler Resources:
Click on the glasses to search for your perfect mountain home!
Local Lender – Rebecca King!
SWBC Mortgage
Phone: (706) 487-8003
Mobile: (706) 835-8112
In The Kitchen
Hasselback Sweet Potato Casserole Recipe
Ingredients:
3 1/2 pounds sweet potatoes
2 cups heavy cream
1/8 teaspoon black pepper
4 tablespoons light brown sugar, divided
1 1/2 teaspoons kosher salt, divided
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
1/3 cup chopped hazelnuts
Instructions:
Peel and cut sweet potatoes into 1⁄8-inch-thick slices, using a mandoline or a knife. Bring a large pot of water to a boil over high. Add sweet potato slices, and cook until slightly softened, 3 to 4 minutes. Drain and spread in a single layer on a paper towel-lined baking sheet. Let potatoes stand until cool and dry, about 20 minutes. Arrange slices, standing vertically on edges, in a lightly greased 13- x 9-inch broiler proof baking dish.
Bring cream to a simmer in a medium saucepan over medium. Whisk in black pepper, 2 tablespoons of the brown sugar, and 1 teaspoon of the salt. Cook, stirring occasionally, until thickened slightly, about 10 minutes. Pour over potatoes. Cover and chill until ready to bake, up to 1 day ahead.
Stir together flour, butter, remaining 2 tablespoons brown sugar, and remaining 1⁄2 teaspoon salt in a small bowl. Stir in hazelnuts, and set aside.
Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, covered, 45 minutes. Uncover and top evenly with hazelnut mixture. Return to oven, and bake 15 minutes. Increase oven temperature to broil, and broil until topping is golden brown, about 5 minutes. Let stand 10 minutes before serving.
