Cast Iron Rescue, Rehab, and Cornbread with Dr. Katie Hoffman

by Amy Campbell

S10:E41. 10/28/2023

Cast Iron Rescue, Rehab, and Cornbread with Dr. Katie Hoffman Cast Iron, and Cornbread, two staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband Brett Tiller created a business called Vintage Kitchen, Cast Iron and Collectibles, and how they rescue and rehab cast iron and resell their finds at their cast iron pop up clinics that they conduct from time to time in Tennessee and Virginia. They call these sessions they hold “Cast Iron Clinics”. They sell cast iron and ship it all over the country and will also take in your old, sad, probably rusty and pitted heirloom cast iron, and will rehab it for you so it can be brought back to it’s useful life once again. Also, Katie is also going to let us know how she makes her cornbread in a cast iron skillet.

In Fred Sauceman pot luck radio series, he his subject is “Gritty Bread”.

Vintage Kitchen Cast Iron and Collectibles online links: Website: https://www.vintagekitchencastiron.com/ Facebook Page: https://www.facebook.com/Vintagekitchencastiron/ Instagram page: https://www.instagram.com/vintagekitchencastiron/

Fred Sauceman: https://www.facebook.com/fred.sauceman Senior Writer and Associate Professor of Appalachian Studies, East Tennessee State University; News Director, WETS-FM/HD at East Tennessee State University Johnson City, Tennessee

Wine Festival, Nov 4, Memphis TN as mentioned in the show: https://www.siptn.com/mid-south

Tennessee Farm Winegrowers Alliance: https://tennesseewines.com/about/

Emi Sunshine (musically arranged, and sang our theme song when she was 9 years old!) https://theemisunshine.com/

Dr. Katie Hoffman talks about the corn, cornbread and cast iron on this episode.

A cast iron pan that has been rescued and rehabbed by Katie Hoffman and Neil Tiller. Visit their site at:  https://www.vintagekitchencastiron.com/ 

A variety of restored cast iron from Vintage Kitchen Cast Iron and Collectibles online links: Website: https://www.vintagekitchencastiron.com/ 

Allan Benton's Tennessee Country Ham / Prosciutto" from made in Madisonville, Tennessee.

by Amy Campbell

S10:E40. 10/21/2023

Allan Benton's Tennessee Country Ham / Prosciutto" from made in Madisonville, Tennessee.

Setting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called “Prosciutto. Our guest on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to toe with some of the most expensive, and well-known imported prosciuttos. And Allan Benton’s dry-aged, country hams are produced in Madisonville, Tennessee.

I (Amy Campbell) share a recipe for an easy-to-make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black-eyed peas. Keep scrolling down this page to the end, that is where the recipe is.

Links:


Benton’s Smoky Mountain Country Hams: https://bentonscountryhams2.com

Recipe for Smoky Mountain Sushi below: Keep scrolling

“Smoky Mountain Sushi” cooking demo video: Here is a link to my Television cooking demo on WBIR TV10: https://www.wbir.com/article/life/food/recipes/smoky-mountain-sushi/51-e7fad395-ee34-42e8-9c07-dc5d4cb7b25b

Emi Sunshine sings our theme song: http://theemisunshine.com/

Allan Benton and son, Darrell Benton stand in front of Benton’s Smoky Mountain Country Hams, Madisonville TN

Seed Saver John Coykendall on Cushaw Squash and Cushaw recipes.

by Amy Campbell

S10:E38/40.10/07,14/2023

Seed Saver John Coykendall on Cushaw Squash and Cushaw recipes.

In this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash.

I (Amy Campbell) share a recipe from John's book for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories.

Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

Recipes below, please keep scrolling Links: Link to find John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories: https://www.abebooks.com/Preserving-Roots-Journey-Save-Seeds-Stories/31015307272/bd

Contact John Coykendall: If you would like to contact John Coykendall, please write an email to me, and I can provide you with his contact information. I just don’t want to put it on this website for security reasons. Please use this link: https://www.tennesseefarmtable.com/contact-us

Fred Sauceman: https://www.facebook.com/fred.sauceman

Emi Sunshine (Sings our theme song): http://theemisunshine.com/

Cushaw Recipes:

Baked Cushaw:

This recipe with you for baked cushaw, this recipe comes from John Coykendall and Christina Melton’s book and it is courtesy of Mrs. Cornelia Weldon who is the mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s Book Preserving Our Roots: My Journey to Save Seed and Stories Here are the tools you will need:

  • A vegetable peeler
  • A 3 quart shallow baking dish

Here are the ingredients that you will need:

  • 1 Medium Cushaw
  • 2 cups sugar
  • 1/4 pound (1 stick) butter, melted
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder

If you want to peel your cushaw, Cut it into quarters and scoop out the seeds, cut the flesh into pieces and boil until tender

If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

• Preheat oven to 350 degrees Fahrenheit. Mash cooked cushaw and mix with remaining ingredients. Place in a 3-quart shallow baking dish and bake one hour. Serve warm.

Recipe for Cushaw Custard shared from Fred Sauceman

Prepare the cushaw: Peel your cushaw. Cut it into quarters and scoop out the seeds. Cute the flesh into pieces and boil until tender. If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

  • 1 cup and a half of cooked cushaw
  • 2 eggs
  • 2Tb flour
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 c white sugar
  • 1 c milk

Mix and place in unbaked pie shell Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean

Seed Saver John Coykendall with a Cushaw squash at his home. Photo: Amy Campbell, 2021.

The Townsend in the Smokies Fall Festival -Loving on people through food

by Amy Campbell

S10:E37. 9/23/2023

The Townsend in the Smokies Fall Festival

Today, we are setting the table with loving people through food, loving on the honey bee, and news of an old-fashioned fall festival taking place Friday and Saturday, September 29, and 30th at the Townsend Visitor Center in Townsend, TN. This festival includes lots of Bluegrass music, old-fashioned southern food, vendors with honey, and a church group out of Morristown making and selling apple butter.

My guests are Jill Hepperley and her Mother Cheryl Free of Townsend, TN - Cheryl is an incredible Southern cook who opens her home every Sunday to the community for a good home-cooked meal. She and Jill reach people in dark places with biscuits and unconditional love. They will be serving up Beans and Hoe-Cakes (Pinto Beans and fried Cornbread) Fried Bologna, and Fried Apple Pies at the Townsend Fall Festival all for the greater good and I can’t wait for them to tell you about how they love on people through food.

We also visit with apiarists and owners of Smoky Ridge Apiaries, Judy and Coly O’Dell of Maryville TN. They are passionate about helping honey bees, and protecting honey bees, and freely give their time and expertise to help people set up hives and raise bees. They will also be set up at the Townsend Fall festival with their honey, Muddy Pond Sorghum, pollen, skincare, crafts, and more, and most importantly, a happy smile for everyone.

The Townsend in the Smokies Fall Festival takes place Sept. 29-30, 2023 from 10-11, both days. The festival provides an atmosphere where family and friends of all ages can partake in time-honored Appalachian traditions at a free community event. This event takes place in Townsend TN. at the Townsend Visitor’s Center. Crafts & Demonstrations: from 10 a.m.–6 p.m., Food: from 10 a.m.–6 p.m., and bluegrass Music: 11 a.m. With a play area for children, ax throwing, music pickers jamming, Fowler’s Country Ground Cornmeal, and a huge on list of vendors. Also the Bible Aires Baptist Church will be there making and selling Apple Butter, and Cheryl and Jill who you just heard from will be cooking Beans and Hoe-Cakes , Fried Bologna, and Fried Apple Pies. There is a shuttle service from multiple locations in Townsend on both days to alleviate parking congestion. More information: Smokymountains.org/townsend fall festival.

Links:

Townsend Fall Festival: https://www.smokymountains.org/townsendfallfestival/

RIO Townsend Links:

The Church where Amy recorded Cheryl Free and Jill Hepperly is Rio Townsend: https://riotownsend.com/

Rio Restore is the name of the particular fundraiser that the funds from the foods that they are cooking at the Fall Festival will be directly going to. They have a facebook page describing this particular mission: https://www.facebook.com/events/851391833018828/?ref=newsfeed

or by email: info@riorestore.org Or visit a local Rio Church in Blount Knox, Louden County

Smoky Ridge Apiaries: https://smokeyridgeapiaries.com/

Apple Butter, Bible Aires Baptist Church, Morristown TN: https://www.facebook.com/people/Bible-Aires-Baptist-Church/100064721914706/

Jay Tipton: https://www.youtube.com/watch?v=V0q8mXYAIk8

Blue Ribbon Country Fair: www.gsmheritagecenter.org

Emi Sunshine (sang our theme song at the age of 9!) https://theemisunshine.com/

Cheryl Free, her daughter Jill Hepperly and Daisy at Rio Townsned. They will be serving beans, hoe cakes, fried bologna, and friend apple pies at the Townsend in the Smokys Fall Festival September 29, and 30 as a fundraiser for their mission https://www.facebook.com/events/851391833018828/?ref=newsfeed . Photo: Amy Campbell.

Judy and Coley O’Dell, owners of Smoky Ridge Apiaries: https://smokeyridgeapiaries.com/ They will be selling honey, Muddy Pond Sorghum, and all of their related skin care and craft products at the Townsend in the Smokys Fall Festival. Photo: Amy Campbell.

The self-serve honey stand at Smoky Ridge Apiaries: https://smokeyridgeapiaries.com/

The Bible Aires Baptist Church from Morristown TN will be cooking and selling apple butter at the Townsend Fall Festival. https://www.facebook.com/people/Bible-Aires-Baptist-Church/100064721914706/

Jars of apple butter from Bible Aires Baptist Church, Morristown, TN. They will have this apple butter for sale at the Townsend Fall Festival. https://www.facebook.com/people/Bible-Aires-Baptist-Church/100064721914706/

DSB Provisions. Dustin & Stacey Busby’s Family Farm, Maryville TN

by Amy Campbell

S10:E36.09/16/2023

DSB Provisions. Dustin & Stacey Busby’s Family Farm, Maryville TN

Today, we are setting the table with artisan-made pasta and sauces made with farm-raised ingredients on a family farm. Our guests are Dustin and Stacey Busby of DSB Provisions from Maryville, TN. DSB Provisions is a family farm where Dustin, Stacey, and their 3 kids grow fruits and vegetables, raise chickens and rabbits, make homemade pasta and sauces, and offer a personal chef experience. We also hear from Mary Dee Dee Constantine on the topic of collards and her recipe for a quick meal using collard greens and angel hair pasta that she calls Asian Noodles and Greens.

Links:

DSB Provisions: https://www.dsbprovisions.com/

Dee Dee Constantine: https://www.instagram.com/Skilletsister/?hl=en

Emi Sunshine (sings our theme song): https://theemisunshine.com/

DSB Roasted Pepper Ricotta Ravioli. Photo: DSB Provisions.

Stacey Busby and Camden on the farm. Photo: DSB Provisions.

The whole family helps with DSB Provisions. Photo: DSB Provisions.

Aaron Goss, Founder of the Carolina Malt House

by Amy Campbell

S10:E35.09/09/2023

Aaron Goss, Founder of the Carolina Malt House located in Cleveland North Carolina. Aaron works with local farmers within 10 miles of the Malt House who grow grains that the Carolina Malt House then makes into different styles of malted grains for breweries. Aaron also works with a Tennessee Farmer in Coffee County Tennessee who grows a specific barley for the Carolina Malt House named Tennessee 2 Row. Several award-winning Tennessee breweries use malts from the Carolina Malt House such as Blackberry Farm Brewery,Tennessee Brew Works, Common John, Yee Haw, and more.

Carolina Malt House: https://carolinamalt.com/

Emi Sunshine (she sang our theme song at 9 years of age!) https://theemisunshine.com/

Aaron Goss, Founder of the Carolina Malt House. Photo: Carolina Malt House.

Paw Paw Fruit and sentimentality, Ridgewood BBQ, Allan Benton’s sentimental office furniture, and more.

by Amy Campbell

S10:E34. 9/2/2023

Paw Paw Fruit and sentimentality, Ridgewood BBQ, Allan Benton’s sentimental office furniture, and more.

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, a Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw.
Allan Benton, Owner of Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture.
Fred Sauceman has a potluck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN. I (Amy Campbell) share directions on how to make Paw Paw butter. (Keep scrolling for that)

Charlie Kwit: Professor of Biology Charlie Kwit: https://eeb.utk.edu/people/charles-kwit/

Benton’s Bacon link: https://www.shop.bentonscountryham.com/

Fred Sauceman: Fred Sauceman: https://www.facebook.com/fred.sauceman

Fred Sauceman Ridge Wood BBQ book link: https://www.amazon.com/Proffitts-Ridgewood-Appalachian-Barbecue-American/dp/0881466271

Avi Askey, Owner of Overhill Gardens: http://www.overhillgardens.com/

Nourish Knoxville food guide link: Nourish Knoxville Food Guide: https://www.nourishknoxville.org/local-food-guide/

Overhill Gardens: http://www.overhillgardens.com/

Emi Sunshine (Sings our theme song): http://theemisunshine.com/

Paw Paw Butter recipe from: Canning Homemade! Sustainable Living and Preserving the Future.
http://www.sbcanning.com/2013/10/paw-paw-butter-canning.html


Ingredients:

  1. 5 lbs pawpaws
  2. 2 cups water
  3. 1/2 c bottled lemon juice
  4. 3 c sugar
  5. 2 teaspoons vanilla extract

Directions:

Wash and peel pawpaws, put in a stainless or enamel pot, with 2 cups water and 1/2 cup lemon juice, without removing seeds. Cook until soft, run through a sieve or food mill. Add pulp back to the pan, add sugar, and cook down on low until mixture thickens. (About an hour) Turn off the heat, add vanilla, and stir well.

Ladle into prepared pint or 1/2 pint jars to 1/4 inch headspace. Remove air bubbles, and add more preserves if needed to reach the correct headspace.

**Water bath suggested time of 10 minutes.
**You must make sure each jar is sealed following your hot water process. Do not use old lids, use new lids every time you can.**this is only a suggestion, please always refer the the Ball Blue Book for USDA recommended processing times.

Paw Paw Fruit gathered by me (Amy Campbell) in my Mother’s antique colander. Photo: Amy Campbell.

Sown in the Stars: Planting by the Signs by Author Dr. Sarah Hall

by Amy Campbell

S10:E33. 08/26/2023

Sown in the Stars: Planting by the Signs by Author Dr. Sarah Hall

In this episode, we are setting the table with planting by the stars and the signs. My guest is Dr. Sarah Hall Associate Professor in Agriculture and Natural Resources and Chair of Division 2 at Berea College, in Berea Kentucky. Dr. Hall is the author of a new book - Sown in the Stars with Photography by Meg Wilson. Dr. Hall’s book came out of a course that she developed called Appalachian Plants and People and she interviewed several people from the state of Kentucky who used the signs, calendars, almanacs, and the stars to plant by.

Dr. Sarah Hall: https://libraryguides.berea.edu/hallsarah

Buy the book- Sown in the Stars:Planting by the Signs https://www.kentuckypress.com/9780813197043/sown-in-the-stars/

Emi Sunshine (she sang our theme song at 9 years of age!) https://theemisunshine.com/

Dr. Sarah Hall and Producer of the Tennessee Farm Table, Amy Campbell photographed at Union Avenue Books, Knoxville, TN after Dr. Hall’s talk and book signing. Photo: Kelly Smith Trimble.

Wyatt Ellis, 14-year-old musical mega-talent from East Tennessee

by Amy Campbell

S10:E32

Today we are setting the table with a visit with a tremendously talented 14-year-old musician who makes his home in East Tennessee, Wyatt Ellis. He sings in that high lonesome sound and plays in a style all his own, heavily influenced by the sounds of the father of Bluegrass, Bill Monroe, along with Peter Rowan and Bobby Osborne. Wyatt has had quite a year in his 13th year, in 2022, with highlights including a full-circle Woodsongs Old-Time Radio Hour with his mentor Sierra Hull, receiving a scholarship to work with Bobby Osborne from the KY School of Bluegrass, kicking off the CMA fest with David Harvey at the Gibson Garage, playing mandolin at Peter Rowan’s induction to the Bluegrass Hall of Fame, performing at Marty Stuart's Grand-reopening of the Ellis Theatre in Philadelphia MS. He also performed on the Grand ole Opry. All of this at the age of 13. Wyatt has recently played music with Billy Strings, Molly Tuttle, Bryan Sutton, and more in Winston-Salem, NC, to celebrate what would have been Doc Watson’s 100th Birthday. And he played on stage at Merlefest this past April.⁣ Wyatt made his own dream come true with the help of Dailey and Vincent - playing on the stage of the Grand Ole Opry at the age of 13. Sierra Hull has also been an enormous part of Wyatt’s road along learning this Appalachian music. Wyatt is humble, not egotistical, and has spent countless hours learning mandolin, fiddle, piano, bass, guitar, and singing. He also enjoys raising collies and gardening with his family on their Blount County, Tennessee farm. And one of Wyatt’s favorite dishes is Sheperd's Pie.

LINKS:

•    Wyatt Ellis: https://wyattellis.com/
•    Junior Appalachian Musicians: https://jamkids.org/
•    Peter Rowan: https://peter-rowan.com/
•    Bill Monroe: https://en.wikipedia.org/wiki/Bill_Monroe
•    Sierra Hull: https://www.sierrahull.com/
•    Paul Brewster: https://www.facebook.com/paulbrewstercountrymusic/
•    Bobby Osborn: https://www.facebook.com/bobbyosbornertx/
•    Emi Sunshine (arranged and sung the Tennessee Farm Table theme song when she was 9 years old!): https://theemisunshine.com/

Wyatt Ellis. Photo by Joseph Cash.

Legendary University of Tennessee Football Coach Phillip Fulmer on the importance of honey bees.

by Amy Campbell

S10:E31. 8/5/2023

Legendary University of Tennessee Football Coach Phillip Fulmer raises bees and is my guest on this episode. Coach Fulmer is passionate about raising awareness for honey bees and was generous with his time to record this story in order to advocate for the importance of these bees. He does NOT sell his honey. This is a fun hobby for him. The main message of this show is awareness of pollinators to our survival.

Links: Coach Phillip Fulmer: https://www.phillipfulmer.com/

Blount County Beekeepers Association: https://blountbees.wordpress.com/

Emi sunshine (sing our theme song when she was 9 years old!): https://theemisunshine.com/

Resources of honey, beekeeping, and how to become a beekeeper: https://www.tennesseefarmtable.com/bee-keeping-local-honey

Coach Phillip Fulmer with a jar of his honey. Photo: Amy Campbell 2023.

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway.

by Amy Campbell

S10:30. 7/29/2023

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway.

Keep that kitchen cool; cook it outside!. How to cook juicy chicken and trout over live fire with Chef David Olsen of Live Fire Republic and Chef Joseph Lenn, owner of J.C. Holdway, Knoxville, TN. Also, news about the Appalachian Homecoming event at Dancing Bear Lodge, Townsend, TN. A grouping of chefs, farmers, and friends discussing and focusing on modern Appalachian cuisine. All on my latest radio broadcast and podcast.⁣

Live Fire Republic: https://livefirerepublic.com/

JC Holdway: https://www.jcholdway.com/

Wyatt Ellis: https://wyattellis.com/

Dancing Bear Lodge, Appalachian Homecoming event: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Emi Sunshine (sang our theme song when she was 9 years old!): https://theemisunshine.com/

Chef David Olson creator of Live fire Republic: https://livefirerepublic.com/ and Amy Campbell. 2022.

Chef Joseph Lenn, Owner of J.C. Holdway: https://www.jcholdway.com/ with a prize catch. Photo: from Chef Lenn’s instagram page.

Corn Relish and recipes with Rachel Davis, Kelly Smith Trimble’s corn audio essay

by Amy Campbell

S10:E29. 7/22/203

Corn, Corn Relish, and Corn Cob Jelly recipes with Rachel Abbott Davis of J and R Farms, TN, plus a beautiful audio essay on corn from author and gardener Kelly Smith Trimble.

Links:

Kelly Smith Trimble: https://www.kellysmithtrimble.com/

J & R Farms: https://www.jandrfarmstn.com/

Rachel’s Canning Corse: https://rachel-davis-s-school.teachable.com/p/canning-course

Rachel’s instagram page: https://www.instagram.com/jandrfarms_mama/

USDA complete guide to home canning: https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning

Recipe: This recipe came from a notebook of Rachel’s Great Grandmother Minnie Grindstaff’s canning recipes. Rachel and John had a truckload of corn they needed to do something with, so she decided to try this corn relish recipe out and loved it. They use it on everything as a side, and it is perfect on pinto beans with cornbread. The recipe calls for cabbage, but Rachel leaves that out.

Ingredient list:

•    12 ears fresh corn
•    1 large cabbage head, shredded
•    6 small garden onions, or 1 or 2 large onions
•    6 bell peppers
•    2 red sweet peppers
•    2 - 4 Jalapeno peppers
•    2 cups sugar
•    1 quart vinegar
•    1 T Salt
•    1 T Ground mustard

Instructions:

Cook corn and vinegar together for 20 minutes, add the rest and cook for 30 minutes. Ladle hot mixture into hot, sterilized jars leaving 1/2 inch head space. Clean jar lids with clean, damp cloth, apply lids and bands and finger tighten bands. Process jars according to approved waterbacth canning instructions, or better yet, Rachel also has posted the complete recipe on her blog. https://www.jandrfarmstn.com/

Rachel also hosts an online canning corse that she calls a can along with details on her instagram page at: https://www.instagram.com/jandrfarms_mama/

Rachel Abbott Davis of Maryville Tennessee is a young mother of 5, a homesteader, Instagram influencer, offers a course on home canning, she and her husband John own and operate J & R Farm. Rachel is pictured holding one of her jars of corn relish. Rachel shares her Great Grandmother’s recipe for this corn relish on this episode. Find Rachel’s blog from this link: https://www.jandrfarmstn.com/ Photo: Amy Campbell 2022.

Slow Food TN Valley, Four Daughters Farm, Cornbread Salad Recipe, Appalachian Homecoming

by Amy Campbell

S10:E28. 7/15/2023

Slow Food TN Valley, Four Daughters Farm, Josh Lowans recipe for Cornbread Salad, Appalachian Homecoming at Dancing Bear Lodge and Appalachian Bistro.

Today, we are setting the table with slow food. Food that takes time to grow and time to prepare. Guests today are Sarah Bush from Slow Food TN Valley, Rachel McCroskey of Four Daughter’s Farm of Walland, TN - and Josh Lowans with his wife Meagan’s recipe for cornbread salad.

Sarah will tell us about the international organization called Slow Food and the TN Valley Chapter of this organization - and Rachel McCroskey, a young farmer, will let us know about her family farm called Four Daughters Farm and how they farm. And Josh Lowans is also a farmer, forager, and a man of the woods - he works for Salubrious Farms in Walland, TN, and he walks us through how to make cornbread salad - with these tomatoes in season right now - it is the best time of the year to enjoy cornbread salad.

I also had some news about the upcoming Appalachian Homecoming event on the first weekend of August, with many farmers and chefs discussing modern Appalachian cuisine and farming.

Links:

Appalachian Homecoming at Dancing Bear Lodge and Appalachian Homecoming: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Slow Food TN Valley: https://slowfoodtnvalley.org/

Four Daughters Farm: https://fourdaughtersfarmtn.com/

Emi Sunshine (sang and musically arranged our theme song when she was 9-years-old!) https://theemisunshine.com/

Townsend TN: https://www.smokymountains.org/

Corn Bread Salad Recipe:

This recipe is one that Josh Lowans shared with Amy. His wife Megan makes this dish often for their family and the recipe comes from her.

Ingredients:

  • 1/2 pan day old cornbread (Josh recommends using benton’s bacon lard rendered from an entire pound of Benton’s bacon. Megan prefers to use Three Rivers Cornmeal)
  • 2 - 3 really ripe tomatoes, diced
  • 1 can pinto beans drained, not rinsed
  • Fresh corn cut off of the cob
  • Shredded cheese of your choice
  • Ranch dip (make your own with herbs of your choice, sour cream and mayonnaise)

To assemble, layer in this order:

  • Crumble cornbread and place in bottom of serving container
  • Layer pinto beans on top of the cornbread
  • Layer cut corn over the beans
  • Layers the diced tomatoes over the corn
  • Layer of ranch dressing
  • Layer of bacon (use Benton’s bacon if you can get it)
  • Cheese on the top

Tips:

  • Chill for 2 hours before serving.
  • Don’t use ranch dressing, it is too runny, Josh Lowans recommends using ranch dip and making your own. He recommends to make it thick so the dish won’t make the dish soggy Looks pretty in a clear glass serving container

Sarah Bush and Tayler Franke, board members of Slow Food TN Valley. Photo: Amy Campbell 2022.

Farmer Rachel McCroskey Co-Owner of Four Daughters Farm, Walland, TN. Photo: Amy Campbell 2020.

Regenerative agriculture with Bluestem Hollow, Bales Farms and Lois Shuler Caughron

by Amy Campbell

S10:E27. 07/08/2023

Today we visit with Tennessee farmers who practice regenerative agriculture with emphasis on beef and news about the upcoming Appalachian Homecoming. A three-day event celebrating and studying modern Appalachian cuisine and farming issues. Our guests include:

  • Christopher Burger, Brenna Powers Wright, Carrie Garvey, and chef Robert Allen of Bluestem Hollow, Greenback, TN.
  • Aliceson Bales of Bales Farm is located in Mosheim, TN. She and her family raise pasture-raised beef, chicken, and pork, and she shares her recipe for Beef Roast.
  • Lois Shuler Caughron and her daughter Ruth Davis of Maryville, TN. Louis and her late husband Kermit Caughron were the last residents of Cades Cove, which was their home before the Great Smoky Mountains National Park. Louis and Ruth share memories of Kermit, his bees, his love for fruit, and saving cucumber seeds.
  • And news about an upcoming event, “Appalachian Homecoming,” a 3-day event with ticket options. It is also part of the New Hope Children’s Advocacy Center’s annual fundraising event, “Bacon at the Bear, built around Allan Benton’s bacon. Christopher Burger will be a speaker during the educational component of Dancing Bear Lodge and Appalachian Bistro’s Appalachian Homecoming, which will take place August 4-6 at Dancing Bear Lodge and Appalachian Bistro, which is located in the Peaceful Side of the Smoky’s in Townsend, TN. And other speakers include Allan Benton of Benton’s Smoky Mountain Country Hams - James Beard award-winning chef and restaurateur Sean Brock who is behind McCrady’s, Husk, Audrey, The Continental Nashville, Joyland, and June restaurants. And many more speakers. That incredibly talented Wyatt Ellis, the 14-year-old musician and mandolinist, will perform on Friday night.

Links:

Appalachian Homecoming: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Bales Farm: https://balesfarmstn.com/

Bluestem Hollow: https://www.bluestemhollow.com/aboutcsa

For more information on Lois and Kermit Caughron: http://www.cadescovepreservation.com/

Emi Sunshine (sang our theme song when she was 9 years old): https://www.instagram.com/theemisunshine/reels/

Christopher Burger, farmer and owner of Bluestem Hollow, Greenback, TN. Photo: Amy Campbell 2023.

Grassland beef from Bluestem Hollow, and sausage from Lick Skillet Farm. Both Tennessee farms practice regenerative agriculture. Photo: Amy Campbell 2023.

Recipes for Cobblers, Jam, and Pie from Fruits of the Season

by Amy Campbell

S10:E26. 07/01/2023

Recipes for Cobblers, Jam, and Pie from Fruits of the Season (Recipes are at the bottom of the page; keep scrolling)

We are setting the table with Recipes for Cobblers, Jam, and Pie made from fruits of the season. Guests include:

  • Farmers Susan and John Keller have been farming in Blount County, TN, on their family farm in continuous operation since 1890. UT Extension awarded John Keller Tennessee Farmer of the Year in 2014. Susan Keller shares a recipe for Miss Lily’s Blackberry Cobbler. This recipe comes from her Grandmother (Lilian Bays Hitch).
  • Dee Dee Constantine (happily retired former food writer for the Knoxville News Sentinel) sets us straight on all of the terminology used in the arena of cobblers. She examines culinary terms such as brown Betty, cobblers, buckles, crisps, grunts, and slumps.
  • I (Amy Campbell) share a recipe for Blackberry Jam from that classic “Minnie Pearl Cooks” cookbook.
  • And an encore Farm and Fun-Time Heirloom Recipe segment recorded during the Farm and Fun Time Program at Radio Bristol - from storyteller Toni Doman sharing memories and her Grandmother’s recipe for cherry pie.

Links:

John and Susan Keller (Kelmont Farms) Phone (865) 983-2174

Mary “Dee Dee” Constantine: https://www.instagram.com/Skilletsister/?hl=en

Minnie Pearl Cooks Cookbook: https://www.abebooks.com/book-search/title/cooks/author/pearl-minnie/

Toni Dorman at Radio Bristol: https://birthplaceofcountrymusic.org/about/bcm-staff-and-board/

Emi Sunshine (arranged and sang our theme song when she was 9 years of age!): https://theemisunshine.com/

Recipes:

Susan Keller’s recipe for Miss Lily’s Blackberry Cobbler. This recipe comes from her Grandmother (Lilian Bays Hitch).

Ingredients:

  • 1 c self-rising flour
  • 1 c sugar
  • 1 c milk
  • 1 stick butter (melt this in a 9x13 pan)

Directions:

  1. Mix flour, sugar, and milk until smooth.
  2. Pour this batter over the melted butter in the pan
  3. Place on top of all this about a quart of blackberries. (Use fresh, frozen, prepared filling)
  4. Bake at 350 degrees (about 30 minutes) until set. *Use any fruit you want to

Recipe for Blackberry Grunt Slump provided by Dee Dee Constantine.

Ingredients:

  • 4 c fresh berries, or frozen berries, defrosted, drained.
  • 1 c All-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 T sugar
  • 2 T butter
  • 1/3 c whole milk

To make the dumplings:

  1. Wisk flour, baking powder, salt, and sugar together in a medium size bowl.
  2. Cut the butter into small cubes. Add to the flower. Using your hands, or a pastry cutter, work the butter into the dry ingredients until it resembles a coarse meal.
  3. Add milk, stir just until it is moist, form the mixture into a ball, and set to the side.
  4. Put berries in a 2-quart saucepan. Add 1/2 to 3/4 c sugar, depending on how sweet the berries are and how sweet you want your dessert.
  5. Add 1 tsp lemon juice, 1 tsp. lemon zest, 1/4 tsp cinnamon, 1/3 c water.
  6. Heat this mixture over medium-high heat until it starts to boil. Stir a few times to be sure all berries are covered with sauce.
  7. Take your dumpling dough and tear it off into spoon size chunks of dough (about 6) and drop these onto your berries.
  8. Reduce the heat, cover the pot, and let it simmer for about 25 minutes. Do not peek inside the pot while cooking because you will let the steam out.
  9. Serve hot or cold with toppings of your choice.

Blackberry Jam from Minnie Pearl Cooks

Ingredients: 9 cups blackberries 6 cups sugar

Directions:

  • Wash and drain berries. Combine berries and sugar
  • Slowly bring to a boil.
  • Cook until the mixture almost reaches the jelly point.
  • Spread in a shallow pan.
  • Let stand until cool or overnight.

*If the syrup is too thick, reheat and add boiling water, 1/4 cup at a time, until desired consistency is reached. If the syrup is too thin, cook again until desired consistency is reached. Pour into hot, sterilized jars and process for 20 minutes in a hot water bath. Or, follow directions for a hot water bath using the Ball Blue Book. I use the Ball Blue book for all my canning directions. Makes 3 - 4 pints.

Wild Tennessee blackberries from the Author’s home.. Photo: Amy Campbell.

Tennessee Chicken Recipes and Roy Milner, Blackberry Farm Brewery

by Amy Campbell

S10:E25. 06/24/2023

Setting the table on this episode with chicken. Guests on this topic include:

  • Lois Shuler Caughron and her daughter Ruth Caughron Davis. Lois is known as the last woman out of the cove. Lois and her late husband, Kermit Caughron, were the last settlers to move from Cades Cove after establishing the Great Smoky Mountains National Park.
  • Aliceson Bales of Bales Farm, Mosheim, TN, with her recipe for Buttermilk chicken and how to make chicken broth.
  • James Beard Award-winning food writer Ronni Lundy reads from the chapter Honest Fried Chicken from her 1991 book Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of the Southern Country Kitchen.
  • Roy Milner (Chief Fermentation Officer at Black Berry Farm Brewery) with a mini visit on the nature of his work. Roy will be a presenter during the Saturday educational portion of the Appalachian Homecoming. A three-day celebration of Modern Appalachian Cuisine with guest chefs including Sean Brock, demonstrations, and authentic Appalachian prepared dishes, with music including that 14-year-old super talent Wyatt Ellis from Maryville, TN, also community and educational presentations. Allan Benton will also be there. And this all happens along with the annual event Bacon at the Bear benefitting New Hope Children’s advocacy - that event takes place at Dancing Bear Lodge and Appalachian Bistro on Saturday evening.

LINKS:

Roy Milner (Chief Fermentation Officer at Black Berry Farm Brewery) with a visit on the nature of his work at the brewery. Roy will be a presenter during the Saturday educational portion of the Appalachian Homecoming, August 4-6, 2023 at Dancing Bear Lodge and Appalachian Bistro, Townsend, TN.

Wyatt Ellis, 14-year-old musical mega-talent from East Tennessee

by Amy Campbell

S10:E24.6/17/2023

Wyatt Ellis, 14-year-old musical mega-talent from East Tennessee

Today we are setting the table with a visit with a tremendously talented 14-year-old musician who makes his home in East Tennessee, Wyatt Ellis. He sings in that high lonesome sound and plays in a style all his own, heavily influenced by the sounds of the father of Bluegrass, Bill Monroe, along with Peter Rowan and Bobby Osborne.

Wyatt has had quite a year in his 13th year, in 2022, with highlights including a full-circle Woodsongs Old-Time Radio Hour with his mentor Sierra Hull, receiving a scholarship to work with Bobby Osborne from the KY School of Bluegrass, kicking off the CMA fest with David Harvey at the Gibson Garage, playing mandolin at Peter Rowan’s induction to the Bluegrass Hall of Fame, performing at Marty Stuart's Grand-reopening of the Ellis Theatre in Philadelphia MS. He also performed on the Grand ole Opry. All of this at the age of 13. Wyatt has recently played music with Billy Strings, Molly Tuttle, Bryan Sutton, and more in Winston-Salem, NC, to celebrate what would have been Doc Watson’s 100th Birthday. And he played on stage at Merlefest this past April.⁣

Wyatt made his own dream come true with the help of Dailey and Vincent - playing on the stage of the Grand Ole Opry at the age of 13. Sierra Hull has also been an enormous part of Wyatt’s road along learning this Appalachian music. Wyatt is humble, not egotistical, and has spent countless hours learning mandolin, fiddle, piano, bass, guitar, and singing. He also enjoys raising collies and gardening with his family on their Blount County, Tennessee farm. And one of Wyatt’s favorite dishes is Sheperd's Pie.

Wyatt will also be playing music as part of the Dancing Bear Lodge and Appalachian Bistro’s Appalachian Homecoming the weekend of August 5-7, 2023.

LINKS:

Wyatt Ellis. Photo by Joseph Cash.

Allan Benton’s Tennessee Prosciutto, made in Madisonville, Tennessee.

by Amy Campbell

S10:E23. 06/10/2023

Allan Benton’s Tennessee Prosciutto, made in Madisonville, Tennessee.

On the show today, we are setting the table with Tennessee-made Country Ham or "Tennessee prosciutto." Our featured guest on the show today is Allan Benton of Madisonville, TN. Allan shares his story on how he learned what the word prosciutto meant and how he positioned his product to the world of fine dining. Allan's prosciutto goes toe to toe with some of the most expensive, well-known prosciuttos from all over the world.

From Radio Bristol's Farm and Fun Time show, recorded live from the Birthplace of Country Music, storyteller Tony Marr's heirloom recipe segment on Leftovers.

Links: Benton’s Smoky Mountain Country Hams: https://bentonscountryhams2.com

Dancing Bear Appalachian Homecoming Event: https://dancingbearlodge.com/store/appalachian-homecoming/

Radio Bristol’s Farm and Fun Time Program: https://birthplaceofcountrymusic.org/radio/programs/farm-and-fun-time/

Emi Sunshine sings our theme song: http://theemisunshine.com/

Ronni Lundy’s TAO of Cornbread, Cornbread Salad, Appalachian Food and Drink event

by Amy Campbell

S10:E21. 5/27/2023

Audio Block
Double-click here to upload or link to a .mp3. Learn more

Ronni Lundy’s TAO of Cornbread, Cornbread Salad, Appalachian Food and Drink event

  • James Beard Award-winning food writer Ronni Lundy lets us know how she makes her skillet cornbread that goes with a pot of soup beans. And she also shares with us what she calls her tao of cornbread.
  • Food preservationist with deep family ties to the East TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways.
  • “Mountain Man”, Josh Lowans of Salubrious Farms, Walland, Knoxville, describes a Cornbread salad recipe that his better half Meagan makes and is his family's go-to recipe.
  • Logan Hull shares news of an Appalachian Food and Drink event at the Great Smoky Mountains Heritage Center, in Townsend, TN, June 3, 2023.

Great Smoky Mountains Heritage Center, Taste of the Smokies event: https://gsmheritagecenter.org/

Ronnie Lundy: http://www.ronnilundy.com/

Shannon Walker: On instagram @newChilhoweeVisions

Josh Lowans on instagram @ jlow_the_forage_bro

Josh Lowans’ wife Meagan’s recipe for cornbread salad:

Corn Bread Salad:

Ingredients:

1/2 pan day-old cornbread (Josh recommends using Benton's bacon lard rendered from an entire pound of Benton's bacon. Megan prefers to use Three Rivers Cornmeal)

  • 2 - 3 really ripe tomatoes, diced
  • 1 can of pinto beans drained, not rinsed
  • Fresh corn cut off of the cob
  • Shredded cheese of your choice
  • Ranch dip (make your own with herbs of your choice, sour cream, and mayonnaise)

To assemble, layer in this order:

  • Crumble cornbread and place in the bottom of the serving container
  • Layer pinto beans on top of the cornbread
  • Layer cut corn over the beans
  • Layer diced tomatoes over the corn
  • The layer of ranch dressing
  • The layer of bacon (use Benton's bacon if you can get it)
  • Cheese on the top

Tips: Chill for 2 hours before serving Don't use pre-made ranch dressing; it is too runny. Instead, Josh Lowans recommends using ranch dip and making your own. He suggests making it thick so the cornbread won't become soggy. It looks pretty in a clear glass serving container.

There are countless recipes for homemade ranch dressing. Ingredients are Mayonnaise, Buttermilk, Sour Cream, Black Pepper, Salt, Garlic, and Onion; options include parsley, chives, and dill.

Amy Campbell and Ronni Lundy at Ronni’s apartment. Photo: Laura Pierpont. 2021.

Farming for a Living with Zavels Family Farm, Corryton, Tennessee

by Amy Campbell

S10.E20. 05/20/2023

Today, we are setting the table with Family Farming. We visit with Mike and Tammy Zavels of Zavels Family Farms in Corryton, TN. This farming family is a very successful family farm in the eastern region of Tennessee. They will let us know how they got into farming, how the family has grown, and the diversity of farm products they produce. They also give some experienced advice to those contemplating a life of farming for a living.

In Fred Sauceman’s Pot Luck Radio Series, he features one of Tennessee’s oldest restaurants in continuous operation, “Sarzour’s” of Chattanooga.

Zavels Family Farm - http://www.zavelsfamilyfarms.com/

Fred Sauceman - https://www.facebook.com/fred.sauceman

Pictured are Tammy and Mike Zavels at home at the family table built by their son Zack. Every week on Friday night the family gathers around this table and shares a family meal. Photo from Amy Campbell, 2021.

Pictured: The late Shirley Fuller of “Zarsour’s”, Chattanooga. “Zarzour’s” is one of Tennessee’s oldest restaurants in continuous operation. Photograph provided by Fred Sauceman.