The Jackson County Junior Fair is under way in Cottageville. Some of the fair’s biggest attractions include the 4-H and FFA livestock shows, featuring swine, cattle, sheep, goats, rabbits, poultry, and horses. And with any fair comes fair food. Food Coma
The Hawaiian chicken sandwich was OK. The chicken quality could be improved - but I do snjoy the pineapple-teriyaki flavor. Farm to Fork Meat Processing
I loved seeing some meat smoked on the grill, so I did a pulled pork dinner. The pork was good, the potatoes could use more cheese, and it was interesting that there were banana peppers in the baked beans. Sodalicious
I ordered the shark attack drink, which has blue raspberry, sugarfree strawberry and a gummy shark. Nanas Kitchen
I have had baked goods from this vendor, but this waa the first time I've seen this food truck. They simply core an apple - mine still had plenty of core left unfortunately - then ladle caramel over top. Easier to eat this way. Appalachian BBQ
I picked up some garlic parmesan pork rinds. I'm not typically much of a pork rind fan, but these have great seasoning. Dough Best
Edible cookoe dough with caramel and a pretzel. I do wish it was cold - it was kinda room temperature. It made it too reminiscent of Play-Doh for me. Liz & Lisa’s Baked Goods & More
They were out of pepperoni rolls, but I did grab a square of fudge that I'm looking forward to trying. Mil-Bea Goats
I tried a piece of goats milk fudge, which was great. But I purchased a jar of goat's milk caramel, which will be perfect over ice cream. White Valley Kettle Korn
I have a small bag of kettle corn that I'm looking forward to enjoying. Lupita Food Truck
The Mexican Restaurant Cozumel has a food truck, Lupita. I saw a sign for a Mexican fruit cup. It was less of a cup and more of a giant fruit salad. It has some of the traditional toppings, but not as flavorful as I've had out west. Udderly Sweets & More
Last but not least, I grabbed my one and only pepperoni roll on this day. TBD on how it is!

Lost River Butcher Block and Teets Cattle Company are two parts of the same family-run operation in the Lost River Valley of Hardy County. The cattle are raised by Teets Cattle Company, while the meat is processed and sold through Lost River Butcher Block, creating a true farm-to-table operation where the Teets family oversees every step from raising the cattle to selling the finished cuts. The farm

Matt and Jill Teets, along with their sons Justin, JW, and Jordan, operate the cattle farm using a family-centered approach. Their beef program features ranch-raised cattle that are finished on non-GMO corn grown on their own farm, along with grass and hay produced in the Lost River Valley. The family emphasizes managing the entire process themselves rather than purchasing cattle from outside sources. The family has been farming for generations and also hosts agricultural events such as the Bulls N' Barrels Rodeo and annual cattle production sales. The butcher shop

Lost River Butcher Block is located at 7271 WV-259, Lost River, and serves as both a retail meat market and custom processing facility. Lost River Butcher Block offers:

Fresh-cut steaks
Roasts
Ground beef
Brisket
BBQ cuts
Beef patties
Frozen meats
Bulk beef purchases
Custom processing for local livestock producers One of the distinguishing features is that customers can literally see cattle grazing near the property while shopping. Because the Teets family raises, feeds, harvests, processes, and sells much of the beef themselves, they maintain control over the entire supply chain rather than relying on outside suppliers. The shop has also expanded beyond a traditional butcher counter by including a coffee bar, snack bar, gift shop, and ice cream, making it a stop for both travelers and local residents. I had to try a fresh pattied burger, of which they had several options. I ordered the Cheeseburger - "Our FRESH 8 oz. burger with American cheese. Add lettuce, tomato, onion (raw or caramelized), pickles, mayo, ketchup and mustard. I opted for tomato, onion, mayo and ketchup. The cheeseburger starts with a thick beef patty made from the same locally raised beef sold in the butcher case, giving it a coarse, hand-ground texture and a rich beef flavor. The burger is cooked on a flat-top until the exterior develops a browned crust while the center stays juicy, then topped with melted cheese on a plain bun that holds everything together without becoming soggy. The simple toppings allow the quality of the beef to stand out, and the combination of the fresh bun, melted cheese, and well-seasoned patty creates a straightforward burger that reflects the shop's farm-to-table approach.

Grade: A

The Market Table series at Capitol Market are farm-to-table events held in the outdoor pavilion that focus on different chefs, foods and themes throughout the year. The Market Table: A Taste of Appalachia was a tapas-style dinner presented by James Beard nominated chef Chase Collier of Ristorante Abruzzi.



Each course showcased locally inspired ingredients and modern techniques, offering guests a unique tasting journey through the mountains — one small plate at a time. From rustic comfort foods with an elevated twist to inventive seasonal creations, every bite told a story of place and craftsmanship. course one
fresh oyster
fresh horseradish, ramp rhubarb mignonette course two
pinto bean hummus
ramp pesto, buttermilk crackers, baby vegetables course three
tomato celebration
Gritt’s Farm heirloom tomato and green tomato salsa, tomato confit, tomato bacon jam, roasted tomato vinaigrette, tomato focaccia course four
deviled egg
red pepper jelly, caviar course five
summer corn gazpacho
cornbread croutons, toasted sunflower seeds course six
summer peach salad
arugula, prosciutto, burrata, local honey balsamic vinaigrette, J.Q. Dickinson Salt intermezzo
caffe romeo pawpaw sorbet course seven
barbecue pork
Iberico pork presa steak, apple butter, potato salad course eight
salmon cake
fingerling potato, bacon, buttermilk ramp aioli course nine
banana pudding
caramelized banana mousse, vanilla wafer, bruleed banana, banana bread crumble, whipped cream course ten
buttermilk blueberry pie
fresh berries, chantilly bonus course
no-bake cookies