RENEE MATTHEWS stood captivated in the heart of her childhood home kitchen. The sweet smell of simmering fruit, destined to become red jams bubbling in copper pots on the stove, awakened her senses. Her mother patiently guided her hands, teaching her their family’s heirloom secrets — their beloved biscuit recipe. Matthews didn’t realize it at the time, but her mother passed down a legacy and a foundation of love and tradition that would shape the rest of her life.
Ever since Matthews was a child growing up in rural Hillsboro, she has felt a sense of delight in the kitchen with her mother. Back then, the kitchen was the centerpiece of their home. It was a warm and busy place where her mother, a culinary artist, cooked the same meals her mother passed down to her. The enticing smell of simmering blackberries and warm buttery biscuits left her with precious memories to look back on. These simple experiences formed the foundation for a thriving business and a profound connection with her community.
As a member of the local 4-H chapter, she learned the importance of being self-sufficient, how to raise livestock, and how to tend to crops. Winning the blue ribbon for her biscuit and corn creation in fourth grade was a special moment that validated her skills and inspired her to continue creating delicious food.
One year, an overabundance of plump, juicy cherries from her mom’s backyard tree presented a delicious opportunity.
“My mother had in her backyard what they call an old-fashioned tart cherry tree,” she explained.
Together with her daughter, a 4-H member at the time, they started picking the cherries and selling them at the local farmers market.
Fast forward decades, and that same scent of simmering fruit once again filled the air, but this time, it wasn’t just for her family. Standing at the Coffee County Farmers Market, Matthews, now a self-made chef, glows with pride. Her stall, Log Kitchen Delights, offers an array of homemade jams, jellies, and baked goods, all lovingly created with the same recipes that graced her childhood kitchen. The potent and nostalgic smells draw in customers from all over the community. Matthews’ transformation from a curious child learning new recipes to a regular participant at the local market has come full circle.
These days, Matthews manages a demanding career as a 911 dispatcher while raising a family. The stress from her job often leaves her feeling drained, but walking into the kitchen gives her peace. Carefully chopping vegetables and gently kneading dough relieve her stress and remind her of the familiar routines of her childhood.
For Matthews, “farm-to-table” is a way of life. She intentionally sources her ingredients and forms relationships with local farmers who share her values of quality and sustainability.
Matthews dedicates herself to bringing the freshest and most delicious produce to your table. Whether it’s wild blackberries from her backyard or fresh produce from nearby farms, she guarantees a quick and efficient process from the farm to the table.
“I’ve actually gone to the field, gotten the wild blackberries, brought it back to the house, and made the jam within hours,” she said.
Matthews’ favorite moments at the farmers market involve spending time with her mother, who would draw crowds with her homemade fried pies. Even after her mother’s passing, the community remembers her fondly.
Matthews also enjoys creating gift baskets for local schools and fundraisers, which is another way for her to give back to the community that has embraced her talents.
Matthews’ cooking legacy has even extended itself to the next generation. Her 10-year-old grandson, Eli, is already showing an interest in baking and aspires to be a baker someday. Eli’s participation in 4-H with his own chicken program adds another layer of farm-to-table authenticity to the family story. He spends his time caring for his flock of chickens, collecting fresh eggs that soon find a way into Matthews’ mouthwatering breakfast pastries.
Matthews’ message to the community is to simply support local farmers markets and use locally sourced products for the best results.
“The products don’t have to be unique. They can be common things. The main thing is to get the best ingredients that you can to make the best products,” she said. GN
