Women's Work Festival June 16

Mountain Farm Museum, Oconaluftee, NC

 

Fireflies at Elkmont June 2-10

 

P.O. Box 648
Pigeon Forge, TN  37868
800.523.3919
reservations@smokymountainresorts.com

www.smokymountainresorts.com

  

With over 700 guest rooms, a 1200-person convention space, and an indoor water park, Smoky Mountain Resorts excels in providing great rooms, friendly service, and affordable rates. 

 

Located in Pigeon Forge and family operated for over 40 years, Smoky Mountain Resorts owns quality lodging ranging from economy hotels to luxury suites. Knowledgeable reservation agents staff our local call center, providing area information as well assisting in finding the right hotel to meet your needs. 

 

Combined with tickets for local attractions and some of the best restaurants in the Pigeon Forge - Sevierville - Gatlinburg area, Smoky Mountain Resorts is your one stop shop for vacation planning. 

 

Whether it's a weekend trip or a family vacation, when you're thinking 'Pigeon Forge', you're thinking 'Smoky Mountain Resorts'!

 

You can see all of GSMA's Business Members by clicking here.

 

This "Cucumber Gap Night Awareness Walk" will lend extra meaning to Robert Frost's famous lines!

 

Join Naturalist Wanda DeWaard on Saturday, June 23, for a Cucumber Gap Loop walk as the day comes to an end and you walk into a midsummer's night dream of sorts. This area contains a wealth of cultural and natural history. Experience a whole new perspective on the park as you focus on the amazing changes that take place as day turns into night.

 

Special emphasis will be put on using your ability to become aware of night creatures and interpreting what you see and experience using all your senses. Bioluminescent critters, including some fireflies, are sure to make their presence known.

 

This easy to moderate trek is about 6 miles and includes several small stream crossings. We recommend bringing a buddy, hiking sticks, water, lunch or light snack, extra socks and stream-crossing shoes, rain gear, and a small flashlight (NOT an LED). Wear good hiking boots and appropriate clothing.

 

Meet at the upper parking area at Elkmont's Little River trailhead at 5:30 pm. The walk should finish by 11:00 pm.

 

Reservations are required by calling 865.436.7318, Ext. 222 or 254. There is a $5 fee for GSMA members; $10 for non-members. Children must be 12 years old and accompanied by an adult. Participation is limited to 20.

 

Don't miss out! This is a great opportunity to explore the night in a safe and enjoyable way!

 

It's time for elk calving in the park!

 

Unfortunately four elk have been killed when hit by cars in separate incidents near Oconaluftee Visitor Center, Cherokee, and Couches Creek.  So please be careful.  Go slow when you're driving near where the elk live.  They don't have a lot of "street-smarts."  Thanks!

Cataloochee Barn by Valerie Polk

 

Explore the rural beauty of Cataloochee from its original settlement to the elk reintroduction. Hattie Caldwell Davis shares her memories of living in Cataloochee as a small child plus her vast knowledge about the history of the valley.  

 

Catawba Rhododendron by John Northrup

 

Wildflowers and other natural events continue to be about three weeks early this year. Catawba rhododendron is now near its peak of bloom above elevations of 3,500 feet in the Smokies. This is the purple rhododendron of heath balds. Rosebay (white) rhododendron is also off to an early start at the low elevations. It is often seen along streams and other cool, shady places.

 

Flame azalea (Rhododendron calendulaceum) is predicted to peak on Gregory Bald in early June. The bald is only accessible by trail, with Gregory Bald Trail (4.5 miles one way) being the shortest route.

 

Chimney Tops Trail will continue to be closed Monday-Thursday through the summer to allow reconstruction crews to work safely and efficiently on the badly eroded route. The popular trail is open Fridays, Saturdays, and Sundays and will likely reopen seven days a week during winter.

 

 

Appalachian History weekend begins with a walking tour of Fontana Village, where the families of the workers who built Fontana Dam lived in the mid 1940s. The power generated at Fontana Dam enabled the accelerated production of the nuclear material needed to complete the atomic bombs. 

 

The weekend will also include a lake tour and hike, a film about the construction of the dam, a play about the life of an Appalachian woman, signings by several authors of books about the area, and a reception for and talk by Dr. Walt Larimore who wrote Bryson City Tales.

 

Six thousand residents of the Graham County, North Carolina communities of Proctor, Judson, Bushnell, and Japan were forced to relocate and re-establish their livelihoods during this difficult time in American history. 

 

For more information visit www.fontanavillage.com or call 828.498.2211.

By Chef Heather O'Donnell

 

Sweet, Tender Corn Fritters

 

1 1/2 cups Stone Ground Corn Meal

1 1/2 cups self rising flour

1/3 cup sugar

1/2 cup buttermilk

1/2 cup milk

2 eggs, slightly beaten

1 teaspoon salt

1/2 stick butter, melted

1 can sweet corn, drained

light vegetable oil for frying

 

Sift together dry ingredients in large bowl. Whisk together milk, buttermilk, and eggs in a small bowl. Combine dry ingredients and milk mixture. Stir in corn and melted butter. Heat oil to around 325 in a deep fryer or 2 inches deep in a dutch oven. Drop batter by rounded tablespoons into hot oil, and cook 3-4 minutes each, turning once, until golden. Drain on paper towels. Serve warm with Sourwood Honey butter, or Maple Syrup butter. For a tasty twist, try adding browned, crumbled bacon, or chopped jalapenos!

 

Classic Southern Fried Green Tomatoes

 

1 cup Stone Ground Corn Meal

1 cup all purpose flour

1 teaspoon garlic powder

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

1 teaspoon Cajun seasoning

1 1/2 cups buttermilk

4 large or 5 medium green tomatoes, cut into 1/2 inch slices, cores removed

1/2 cup light vegetable oil for frying

ranch dressing or remoulade sauce for dipping

 

Combine flour, meal, and seasonings in a large bowl. Place buttermilk in a separate, smaller bowl. Heat oil in a medium sized cast iron skillet, over medium heat to hot (about 325). Dip tomato slices in buttermilk, evenly coating both sides. Dredge through corn meal mixture, making sure both sides of each slice are covered well. Pan fry in batches until golden, about 3 minutes per side. Remove to drain on paper towels. Serve hot with dipping sauce as an appetizer, or as a wonderful accompaniment to Barbecue Sandwiches and Coleslaw.

Park volunteers teaching at Ranger Rob's, our Dollywood store