Sebastiaan and Ariel Zijp met through their love of old-time music festivals, cooking, farming and adventures. They fell in love and bought a 150 year old farm house on 2 acres in the mountains of Madison County, North Carolina. They tilled up their lawn, built garden beds, planted flowers, herbs, fruit trees and vegetables and started raising chickens, ducks, rabbits and honeybees. They pride themselves on following sustainable and organic practices and living and learning from the land. Through this growing interest in the simple life, they formed The Farmer's Hands Homestead.
Sebastiaan was born in Africa to Dutch parents, went to culinary school in Vancouver and was a professional chef in NYC for 8 years. Deciding to change paths he moved to Asheville, NC and started a homestead with his partner Ariel. Ariel was raised on a farm in Concord, NC by creative parents where she cultivated an interest in growing flowers, music, and art. She went to Warren Wilson College where she gathered a passion for Forestry, Agriculture and Herbal Studies. Currently she farms with Sebastiaan on their homestead and does Farmland Preservation work in the area.
Come join us for a farm to table meal on The Farmer's Hands Homestead, with food grown and prepared by Chef-Farmer Sebastiaan Zijp.
"Three long wooden tables stretch out beneath a canopy of trees, their boughs drooping with the weight of strings of high-hanging Edison bulbs. The tables are set: 30 mismatched plates with knives, forks and cloth napkins. Canning jars are filled with fresh-cut flowers. It is a beautiful day, with a Carolina blue sky dotted occasionally with white clouds that look like biscuit dumplings. One could not ask for a more idyllic setting for one of Sebastiaan Zijp and Ariel Dixon’s “The Farmer’s Hands” farm dinners. Held twice a month on their almost impossibly picturesque 2-acre Madison County farm in the shadow of their 150-year-old farmhouse, the dinners are cooked in the family’s kitchen."
"As guests mingle and meet, fill glasses of wine for one another and stroll between the gardens, chicken coops and greenhouse, the husband-and-wife team are hard at work preparing an eight-course meal for the crowd."
"As the Edison bulbs begin to buzz above the tables, Zijp and Dixon bring out handmade fettuccine with garlic scape pesto in massive pasta bowls. Other dishes include roasted root vegetables, herbs and candied garlic, and kale salad with pine nuts, apples, pickled red onions and aged cheese. And the entree of lomo al trapo, a salt-crusted tenderloin cooked in a towel on the coals of a campfire, is served with grilled salsa verde and grilled lime."
-Field of Dreams, Mountain Xpress, 2016