Jenna Baker - Chef and Owner of “Cook to be Well”, Knoxville, and her “Be Well Box”

by Amy Campbell


Season 7, Episode 14, 04/25/2020

This episode features the big impact of small, food businesses to community. Jenna Baker, Chef & Owner of “Cook to be Well”, Knoxville and her “Be Well Box”, and Fred Sauceman on Zarzour’s, Chattanooga, TN.
We visit with Chef and small, food business owner, Jenna Baker. Jenna owns and operates “Eat to Be Well” located in downtown Knoxville. We hear how she came to run this sort of business, what drives her, her focus on plant based foods for better health, and her “Be Well Box” business model that she transitioned into at the start of this year.

On Fred Sauceman’s “Pot Luck Radio” series, he features one of Tennessee’s oldest restaurants - Zarzour’s in Chattanooga, TN. Charlie Zarzour opened this restaurant in 1918, the same year that the Spanish Flu took the life of his wife. In this segment, Fred visits with the late Shirley Fuller, granddaughter of Charlie Zarzour, a pioneering restauranteur and Lebanese immigrant who raised his 5 children as a single father after his wife’s death all the while operating his restaurant.

Links:
- Cook to Be Well: https://cooktobewell.com/the-be-well-box/
- Mary “Dee Dee” Constantine - https://twitter.com/skilletsister?lang=en
- Zarzour’s Cafe: https://www.facebook.com/zarzourscafe/
- Fred Sauceman: https://www.facebook.com/fred.sauceman: https://www.facebook.com/fred.sauceman-  Emi Sunshine sings our theme song: https://theemisunshine.com/

(Photo) Here’s a photo of the late Shirley Fuller, Charlie Zarzour’s granddaughter, that Fred Sauceman took back in 2007.

Cook to be Well logo.png
(Photo) Jenna Baker, Owner of “Cook to be Well”.

(Photo) Jenna Baker, Owner of “Cook to be Well”.

(Photo) Here’s a photo of the late Shirley Fuller, Charlie Zarzour’s granddaughter, that Fred Sauceman took back in 2007.

(Photo) Here’s a photo of the late Shirley Fuller, Charlie Zarzour’s granddaughter, that Fred Sauceman took back in 2007.

(Photo) A sample menu from Zarzour’s, Chattanoogo, TN from the Zarzour’s facebook page.

(Photo) A sample menu from Zarzour’s, Chattanoogo, TN from the Zarzour’s facebook page.


“The Welcome Table” a no cost, hot meal, twice weekly with Chef & Coordinator Amelia Geis-Scott.

by Amy Campbell


Season 7, Episode 13, 04/18/2020
Our guest is Amelia Geis-Scott, Chef and Coordinator of “The Welcome Table” a ministry offered by 2 churches in Blount County, TN offering a hot meal to anyone, 2 week night evenings per week.  Fred Sauceman shares a recipe for slow cooker pork roast, and Mary “Dee Dee” Constantine shares an economical recipe for African Peanut Butter Soup. Plus Amy starts the show off with information on food access in the East, TN area.

Links:
The Welcome Table serves a hot meal, 2 times per week at no charge at the following days, times, and locations. If you can, please help to support this ministry with an online, monetary donation to either of these churches:

Wednesdays, 4:30 - 5:30, New Providence Presbyterian Church, 703 W Broadway Ave, Maryville, TN 37801 
https://newprovidencepres.org/donate/
Thursdays, 4:30-5:30. 1st United Methodist Church, 804 Montvale Station Road, Maryville, TN 37803 
http://1stchurch.org/serving-at-1st/welcome-table

- Mary “Dee Dee” Constantine - https://twitter.com/skilletsister?lang=en
- Fred Sauceman: https://www.facebook.com/fred.sauceman: https://www.facebook.com/fred.sauceman
-
Emi Sunshine sings our theme song: https://theemisunshine.com/

Food Access Links:

No cost food resources in the East, TN region:
Fish Hospitality Pantries operating 4 pantries in East, South, Northwest, and West Knoxville. http://www.fishpantry.org/index.phpSecond Harvest, East TN: https://secondharvestetn.org/

The Love Kitchen, Downtown Knoxville: https://thelovekitchen.org/

Community Food Connection, Open Monday & Wednesday 10-2, and Saturday 10-12:00 Noon. Serving residents of Blount County with 3 month proof of residency in Blount County: https://cfcblount.org/#contact

Check this link to all sorts of food resources in the East, TN area as well: https://1cc082bf-a-472bd9b9-s-sites.googlegroups.com/a/blountk12.org/blountk12web/Food%20Resources.pdf?attachauth=ANoY7crHT7v3DNQ4NJhyE5Rj-C77V8p2bN2DPIahXMh_QHTqQRh6nuhCWBuucXb26uN2zurC_TJ3Kdc6H8Y0Rxt-7lqaEbjzFD0_o14MVtVp5XEDl3OHd3QGEESdHmctkdTFWQhkehXE6S2uj2wU9Y7QO4Fgn-EJXBEUwmyopHEwWPXYMfSeap5E9ODIY-i67z8ud_Yh2LbC85jpQDMje14vPVIbyEzjww%3D%3D&attredirects=0

School breakfast and lunch for students in Blount and Knox County:
Blount County Schools:
Meals provided at pick up locations, 2 x per week this link contains details for Blount County Schools on this information: https://www.thedailytimes.com/covid19/blount-county-maryville-alcoa-schools-roll-out-first-week-of-meal-deliveries-during-covid-19/article_7feeccda-8371-5f3b-80f7-6b28a98f2ab8.html

Knox County Schools meal and school packet distribution: https://www.knoxschools.org/mealinfo

“The Welcome Table” serves a hot meal, 2 times per week at no charge at the following days, times, and locations. If you can, please help to support this ministry with an online, monetary donation to either of these churches:

Wednesdays, 4:30 - 5:30, New Providence Presbyterian Church, 703 W Broadway Ave, Maryville, TN 37801  https://newprovidencepres.org/donate/

Thursdays, 4:30-5:30. 1st United Methodist Church, 804 Montvale Station Road, Maryville, TN 37803  http://1stchurch.org/serving-at-1st/welcome-table

Farmers’ Markets taking place today, April 18th, 2020:
Maryville Farmers’ Market: https://www.farmersmarketmaryville.com/
Nourish Knoxville Winters Market: 10-2:00 P.M. at the Central United Methodist Church, in North Knoxville:  https://www.facebook.com/OakRidgeFARMMarket/
The Oakridge Market in Historic Jackson Square beginning at 9:00 A.M:  https://www.facebook.com/OakRidgeFARMMarket/

 Support our regional restaurants with call ahead, curbside solutions, here is a comprehensive list of downtown Knoxville restaurants to start:  

https://www.downtownknoxville.org/explore/dine-drink/?t%5B%5D=237&view=grid&q=&_=1587066667268&ajaxcall=1587066677

Magpies Knoxville is offering curbside, savory foods and sweets now!: http://magpiescakes.com/

Local meal makers, pick up, delivery, prepped meals:
Southland Books and Cafe (Blount County): https://www.southlandbooksandcafe.com/
Knox Provisions: http://www.knoxprovisions.com/
Family Meal Knox: http://familymealknox.com/
Walnut Kitchen: https://www.thewalnutkitchen.com/

To Buy straight from Farmers, this guide includes almost all of them in our region, Nourish Knoxville, East Tennessee Local Food Guide: https://www.nourishknoxville.org/local-food-guide/

And, Farmers, directly buy from them, call ahead before showing up, some with online ordering, alphabetically listed.

For a complete list of farmers with contact numbers that you may not hear mentioned today, please consult the printed or online Food Guide at Nourish Knoxville.org

Century Harvest Farms Foundation (Greenback): Century Harvest Farm Foundation is now offering online ordering with the Century Harvest Box —a safe, secure, social distancing friendly, local alternative to getting fresh, grass-fed, USDA-beef. Offering convenient online ordering, and 3 pick up locations. Grass-fed beef for a greater good. CenturyHarvest.org: https://centuryharvest.org/

Bales Farms: Location: Mosheim, TN (Delivery weekly on Wednesday mornings to Three Rivers Market parking lot by demand). Deliveries to Kingsport, Johnson City, Greenville, Rogersville based on demand. Products: Grass-fed beef, pastured chicken and Eggs and they will be restocked with pastured pork mid April. Contact: Instagram, Facebook: @BalesFarm Website:  https://www.balesfarmstn.com/

Email: balesfarmtn@gmail.com - Hours: M-F, 9-5.

Crooked Road Farm:  1. Eggs are available at Three Rivers Market, Knoxville. 2. On-farm purchasing is also available, with a minimum $40.00 order.  Products they offer: Eggs, whole pork loins, whole pork bellies, and a select few other cuts. Message, or email Johnny by instagram @crookrdroadfarm, or website:  www.crookedroadfarm.com

Hoodley Creek Farm (Lamb): https://www.facebook.com/hoodleycreek/  they also partner with a CSA called Two Chicks and a Farm as part of https://gardendeliverycsa.com/

Hyde Farms (Greenback): Pork: https://www.facebook.com/hydefarmsgreenback/

Lick Skillet Farm (New Market, TN: With online ordering of beef, pork, and eggs.
Lick Skillet website: https://www.lickskillet.farm/
Lick Skillet Farm facebook page: https://www.facebook.com/lickskilletfarmtn/

Mitchell Beef (Jefferson County): free beef delivery to your Knoxville area home/business/or prearranged meeting place for orders $50.00 and over. Call John Mitchell direct: (865) 898-4871

Sugar Tree: “Not your average CSA”  offering a non binding CSA with Blount County deliver at RT Lodge parking lot - 2:00 Saturdays. Currently delivering Leafy greens, root crops, wild harvested goods, other value added products Growing and delivering to chefs. Contact Adam by email:  sugartree2020@gmail.com 

Simpsons Farms (Athens): Grass Fed Beef - online ordering: http://www.southernnaturalfarms.com/simpson-farms/

Zavels Family Farms (Blaine): Order ahead for produce picked to order, check their posts on instagram for a listing of produce that is available. Instagram @zavels_family_farms , FaceBook @zavelsfamilyfarms, Website: http://www.zavelsfamilyfarms.com/
* Best way to contact them is by phone: (865) 363-6202

Amelia Geis-Scott (middle) Chef and coordinator of “The Welcome Table” - a ministry offered by 2 churches in Blount County, TN offering a hot meal to anyone, 2 week night evenings per week.

Amelia Geis-Scott (middle) Chef and coordinator of “The Welcome Table” - a ministry offered by 2 churches in Blount County, TN offering a hot meal to anyone, 2 week night evenings per week.


Rachel McCroskey, Four Daughters Farm, Walland, TN

by Amy Campbell


Rachel McCroskey, Co-Owner of Four Daughters Farm, Walland, TN: https://fourdaughtersfarmtn.com/stay

Rachel McCroskey, Co-Owner of Four Daughters Farm, Walland, TN: https://fourdaughtersfarmtn.com/stay

Season 7, Episode 12, 04/11/2020

Young Farmer, and Holistic Health Coach Rachel McCroskey, Co-Owner of Four Daughters Farm lets us know about her family’s farm located in Walland, Tennessee. Rachel also describes a sculpture that her late GrandMother Joyce McCroskey “Jo Jo” created to honor the memory Polly Toole, an important African American woman who lived in Blount County during the time of the Civil War, who was also an emancipated slave of the Toole family. Polly Toole is credited with saving public files of great importance from the burning Courthouse during the Civil War. This statue stands in the Blount County Courthouse. These images you see are of that statue.
Links:
- Four Daughters Farm: https://fourdaughtersfarmtn.com/stay
- Fred Sauceman: https://www.facebook.com/fred.sauceman
- Emi Sunshine sings our theme song: https://theemisunshine.com/

Links to guests, farms, restaurants, and food banks mentioned in the latest episode of the Tennessee Farm Table:
Restaurants in the East, Tennessee area offering curbside, call ahead ordering, call ahead to familiarize yourself with their new limited operating hours and showing up. This is a partial list. If you would like to be added, please visit this link and provide your information https://www.tennesseefarmtable.com/:

A Dopo Pizza - Pizza to go: https://www.adopopizza.com/contact

Cruze Farm Ice Cream (Gay St. location) - https://www.cruzefarm.com/

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

Kaizen - https://www.knoxkaizen.com/

Knox Farmacy : https://knoxfarmacy.com/

Paysan Bread: https://www.facebook.com/Paysan-Bread-294574380954309/

Simple on Sevier: https://simplonsevier.com/about

The Restaurant at R.T. Lodge: https://www.rtlodge.com/menu

Tako Taco - https://www.toasttab.com/tako-taco-235-w-depot-ave/v3#!/

Walnut Kitchen (Maryville)  - https://www.thewalnutkitchen.com/

*Walnut kitchen also offers prepared meals for pick up and a pop up grocery store.

Food Banks / Food Aid / Soup Kitchens:Community Food Connection (Blount County): https://cfcblount.org/#contactThe Love Kitchen: https://thelovekitchen.org/The Welcome Table phone number: 865-681-0804

The Welcome Table , Free, hot meal for anyone, Thursdays, 4:30-5:30 https://1stchurch.org/welcome-table

Farmers’ Markets taking place on 4/11/2020

- 9:00 A.M: Southland Books and Cafe Pop Up, Drive through, mini Farmers’ Market: https://southlandbooksandcafe.com/

- 9:00 A.M: Townsend Mini Farmers’ Market located in the parking lot of “All Good Things Garden Center - 137 Painted Trillium Way, Townsend, TN 37882 beginning at 9:00 A.M. - April 11th.

- OakRidge Farmers’ Market: https://www.facebook.com/OakRidgeFARMMarket/


Local meal makers, pick up, delivery, prepped meals:

Southland Books and Cafe (Blount County): https://www.southlandbooksandcafe.com/

Knox Provisions: http://www.knoxprovisions.com/

Family Meal Knox: http://familymealknox.com/

Walnut Kitchen: https://www.thewalnutkitchen.com/

Farmers, directly buy from them, call ahead before showing up, some with online ordering, alphabetically listed.

For a complete list of farmers with contact numbers that you may not hear mentioned today, please consult the printed or online Food Guide at Nourish Knoxville.org.

Century Harvest Farms Foundation (Greenback): Century Harvest Farm Foundation is now offering online ordering with the Century Harvest Box —a safe, secure, social distancing friendly, local alternative to getting fresh, grass-fed, USDA-beef. Offering convenient online ordering, and 3 pick up locations. Grass-fed beef for a greater good. CenturyHarvest.org: https://centuryharvest.org/

Bales Farms: Location: Mosheim, TN (Delivery weekly on Wednesday mornings to Three Rivers Market parking lot by demand). Deliveries to Kingsport, Johnson City, Greenville, Rogersville based on demand. Products: Grass-fed beef, pastured chicken and Eggs and they will be restocked with pastured pork mid April. Contact: Instagram, Facebook: @BalesFarm Website:  https://www.balesfarmstn.com/

Email: balesfarmtn@gmail.com - Hours: M-F, 9-5.

Crooked Road Farm:  1. Eggs are available at Three Rivers Market, Knoxville. 2. On-farm purchasing is also available, with a minimum $40.00 order.  Products they offer: Eggs, whole pork loins, whole pork bellies, and a select few other cuts. Message, or email Johnny by instagram @crookrdroadfarm, or website:  www.crookedroadfarm.com

Hoodley Creek Farm (Lamb): https://www.facebook.com/hoodleycreek/  they also partner with a CSA called Two Chicks and a Farm as part of https://gardendeliverycsa.com/

Hyde Farms (Greenback): Pork 

Lick Skillet Farm (New Market, TN): Currently has Easter lamb, the community care pakc edition 2 box which is a bundle of steaks & chops. And, for directly farm pick up this Sunday for the first time they are offering eggs. They also have delivery and the way to get the most updated information from them, to see inventory is to subscribe to their newsletter which will get you the latest information from them and also their facebook page. 

Lick Skillet website: https://www.lickskillet.farm/

Lick Skillet Farm facebook page: https://www.facebook.com/lickskilletfarmtn/

Mitchell Beef (Jefferson County): free beef delivery to your Knoxville area home/business/or prearranged meeting place for orders $50.00 and over. Call John Mitchell direct: (865) 898-4871

Sugar Tree: “Not your average CSA”  offering a non binding CSA with Blount County deliver at RT Lodge parking lot - 2:00 Saturdays. Currently delivering Leafy greens, root crops, wild harvested goods, other value added products Growing and delivering to chefs. Contact Adam by email:  sugartree2020@gmail.com 

Simpsons Farms (Athens): Grass Fed Beef - online ordering: http://www.southernnaturalfarms.com/simpson-farms/

Zavels Family Farms (Blaine): Order ahead for produce picked to order, check their posts on instagram for a listing of produce that is available. They also offer Beef, Pork, Lamb from the farm, Direct Farm Pick up, will be at Oak Ridge Market 03/28/2020

Best way to contact them is by phone: (865) 363-6202

Instagram @zavels_family_farms , FaceBook @zavelsfamilyfarms, Website: http://www.zavelsfamilyfarms.com/

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroske…

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroskey’s Grandmother) was the artist that created this sculpture. This statue stands in the Blount County Courthouse.

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroske…

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroskey’s Grandmother) was the artist that created this sculpture. This statue stands in the Blount County Courthouse.

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroske…

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroskey’s Grandmother) was the artist that created this sculpture. This statue stands in the Blount County Courthouse.

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroske…

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroskey’s Grandmother) was the artist that created this sculpture. This statue stands in the Blount County Courthouse.


Food to the Rescue in East Tennessee in the age of a pandemic

by Amy Campbell


I painted this to give face to fact.

I painted this to give face to fact.

03/21/2020 Podcast notes
Season 7, Episode 10

Dear friends - over the past 7 years I have been sharing stories about people who make our community better through food as chefs, farmers, food banks, farmers’ markets, seed savers, food service workers, and food preservationists on my podcast and radio broadcast.  I want to help all of us in these hard times by sharing information about new ways that our food makers/ restaurants/ agriculture business or non-profits are adapting. Here are links to all of the farmers, farmers’ markets, food banks, and Second Harvest East TN that were covered in the latest episode of The Tennessee Farm Table. 

Sponsor for The Tennessee Farm Table is  Century Harvest Farms Foundation, Greenback TN. Home to the new “Beef Box” with online ordering: https://centuryharvest.org/

Food Banks / Food Aid Kitchens:
Community Food Connection (Blount County): https://cfcblount.org/#contact
The Love Kitchen: https://thelovekitchen.org/
Second Harvest East TN (Serving 18 East, TN counties): https://secondharvestetn.org/

Farmers’ Markets taking place on 3/21/2020:
The Nourish Knoxville Winter Market is taking place today, March 21st from 10-1 outside, in the parking lot next to Central United Methodist Church, downtown Knoxville. Vendors will be spaced 10 feet apart.
Likewise, the Winters Farmers Market by Grow Oak Ridge will also be held outside of St. Mary’s Gym in Oak Ridge from 10-1 with Vendors spaced 10 feet apart.

Links to these markets:
3/21/2020 - OakRidge (Outside in parking lot) https://www.growoakridge.org/markets
3/21/2020 - Nourish Knoxville Market: https://www.nourishknoxville.org/winter-market/
For listings that I have not heard from, please consult this comprehensive food guide by way of Nourish Knoxville: https://www.nourishknoxville.org/local-food-guide/

Restaurants in the East, Tennessee area offering curbside, call ahead ordering, call ahead to familiarize yourself with their new limited operating hours and showing up. This is a partial list. If you would like to be added, please visit this link and provide your information https://www.tennesseefarmtable.com/:
The Plaid Apron - https://theplaidapron.co/
A Dopo Pizza - Closed indefinitely - You can support them buy purchasing gift cards https://www.adopopizza.com/contact
Cruze Farm - https://www.cruzefarm.com/
JC Holdway - https://www.jcholdway.com/
Kaizen - https://www.knoxkaizen.com/
Knox Farmacy : https://knoxfarmacy.com/
Paysan Bread: https://www.facebook.com/Paysan-Bread-294574380954309/
Simple on Sevier: https://simplonsevier.com/about
Tako Taco - https://www.toasttab.com/tako-taco-235-w-depot-ave/v3#!/
Walnut Kitchen (Maryville)  - https://www.thewalnutkitchen.com/

Farmers in the East, Tennessee Area (who sell either direct off of the farm, at local farmer markets, or when noted at Three Rivers Market, Knoxville. Listed alphabetically. If you would like to be included on this list, please let me know your information at the following link: https://www.tennesseefarmtable.com/

Bales Farms: Location: Mosheim, TN (Delivery weekly on Wednesday mornings to Three Rivers Market parking lot by demand). Deliveries to Kingsport, Johnson City, Greenville, Rogersville based on demand. Products: Grass-fed beef, pastured pork, pastured chicken, Eggs.
Contact: Instagram, Facebook: @BalesFarm Website:  https://www.balesfarmstn.com/
Email: balesfarmtn@gmail.com - Hours: M-F, 9-5.

Century Harvest Farms:
Location: 7085 Morganton Rd, Greenback, TN 37742. ***Delivery is available. 

Products: Grass fed beef, charcuterie
Contact: Website: https://centuryharvest.org/contact/ Facebook: https://www.facebook.com/centuryharvest/  Order online: https://mailchi.mp/centuryharvest.org/chbox?fbclid=IwAR3GUChSDCbywkc_2iD8KUdMt1IIgAeIzb97vSfk9S8Hr452V9qKhbcI7eg

Crooked Road Farm:  1. Eggs are available at Three Rivers Market, Knoxville. 2. On-farm purchasing is also available, with a minimum $40.00 order.  Products they offer: Eggs, whole pork loins, whole pork bellies, and a select few other cuts. Message, or email Johnny by instagram @crookrdroadfarm, or website:  www.crookedroadfarm.com

Gray Family Farm: Location: Heiskell, TN. Products: beef, pork and honey. Contact, Phone: (865) 805-9797. Buy direct from the farm, appointment only by texting or calling by phone. You can also connect with them via instagram @grayfamilyfarmtn and FaceBook https://www.facebook.com/grayfamilyfarm

Lick Skillet Farm, New Market, TN - https://www.lickskillet.farm/ Grass-finished Beef, Pastured Pork..

Rope and Wings Ranch, Washburn, TN: Grass-fed beef. @Ropeandwings

Hoodley Creek Farm - https://www.facebook.com/hoodleycreek/  CSA as part of https://gardendeliverycsa.com/

Zavels Family Farm, Corryton, TN. Location: 9240 Emory Rd, Corryton, TN 37721 Contact: Best way to communicate with them by phone: (865) 363-6202
Products: Until otherwise noted, you can find them Saturdays at the OakRidge and Knoxville Farmers’ Markets. Direct sales of Beef, Pork, Lamb meat from the farm, this currently does not  include produce. 
Instagram @zavels_family_farms , FaceBook @zavelsfamilyfarms, Website: http://www.zavelsfamilyfarms.com/


Cast Iron Cooking, Memories of Cades Cove, & Winter Heritage Festival, Townsend, Tennessee

by Amy Campbell


Season 7, Episode 4
”Cast Iron Cooking, Memories of Cades Cove, & Winter Heritage Festival, Townsend, Tennessee”

News of an “Iron Skillet Lunch” and memories of days gone by - I’ve got news about today’s Winter Heritage Festival taking place in Townsend, TN, January 25th from 10:00 - 2:30 P.M. - A visit with Rachel Davis of J & R Farms who along with her husband John will be cooking the “Iron Skillet Lunch”  in cast iron at the Winter Heritage Festival - a visit with the “last woman out of Cades Cove” Lois Shuler Caughron & her daughter Ruth Caughron - and good news about the reopening of “The Bean Barn”, in Greenville, TN from Fred Sauceman.

Related links:

Winter Heritage Festival Link: https://www.gsmheritagecenter.org/event/winter-heritage-festival/

Century Harvest Farm Foundation: https://centuryharvest.org/

J&RFarmsTN.com: https://jandrfarmstn.com/

Great Smoky Mountain Heritage Center: https://www.gsmheritagecenter.org/

Cades Cove Preservation Association: http://www.cadescovepreservation.com/

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

Emi Sunshine, sings our theme song: J&RFarmsTN.com: https://jandrfarmstn.com/

Pictured is Rachel Davis in their family kitchen - photo by John Davis - she and John will be cooking the “Iron Skillet Lunch” Saturday, January 25th, 2020 at 12:00 Noon at the Annual Winter Heritage Festival at the Great Smoky Mountain Heritage Cen…

Pictured is Rachel Davis in their family kitchen - photo by John Davis - she and John will be cooking the “Iron Skillet Lunch” Saturday, January 25th, 2020 at 12:00 Noon at the Annual Winter Heritage Festival at the Great Smoky Mountain Heritage Center in Townsend, TN. Check out the Davis farm and Rachel’s blog at: https://jandrfarmstn.com/


The community watering hole since 1931. The story of an East, Tennessee community treasure with Bill Houston, 3rd generation owner, & operator of Houston’s Mineral Well, New Market, Tennessee.

by Amy Campbell


Season 7, Episode 3. January 18, 2020.
”Houston’s Mineral Water, New Market, Tennessee”
The Community Watering Hole since 1931. The story of an East, Tennessee community treasure  with Bill Houston, 3rd generation owner, & operator of Houston’s Mineral Well, New Market, Tennessee. Bill Houston is a very gifted fine artist with focus primarily on Tennessee landscapes.  He also taught fine art to students at Carson Newman University for over 40 years.  Bill is a 3rd generation, New Market, Tennessee resident. 
Fred Sauceman shares good news with the reopening of “The Bean Barn”, Greeneville, Tennessee.
And an invitation to the Annual “Smiles for Mardis Gras” Fundraiser for “Smiles for Seniors”, a program of the Blount County Community Action Committee taking place January 21, 2020. Keep scrolling for details in the picture below.
Links: 
Houston’s Mineral Water: https://www.facebook.com/houstonsmineralwater/
Mardi Gras Event to benefit “Smiles” for Seniors a community service providing rides for non driving seniors, part of Blount County Community Action Agency: https://www.blountcaa.org/
Century Harvest Farm Foundation is our show sponsor: https://centuryharvest.org/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Emi Sunshine sings our theme song: https://theemisunshine.com/

A photo of Bill Houston in 2012 taken outside of the well house. Photo from https://www.facebook.com/houstonsmineralwater/

A photo of Bill Houston in 2012 taken outside of the well house. Photo from https://www.facebook.com/houstonsmineralwater/

A photograph taken in 1933 (Photographer unknown) from the archives of the Tennessee Valley Authority Information Office.

A photograph taken in 1933 (Photographer unknown) from the archives of the Tennessee Valley Authority Information Office.

The Bean Barn, Greeneville, Tennessee. Photo from Fred Sauceman

The Bean Barn, Greeneville, Tennessee. Photo from Fred Sauceman

Beans All the Way served at the Bean Barn, Greeneville, TN. Photo from Fred Sauceman

Beans All the Way served at the Bean Barn, Greeneville, TN. Photo from Fred Sauceman

Mardi Gras Event to benefit “Smiles” for Seniors a community service providing rides for non driving seniors, part of Blount County Community Action Agency: https://www.blountcaa.org/

Mardi Gras Event to benefit “Smiles” for Seniors a community service providing rides for non driving seniors, part of Blount County Community Action Agency: https://www.blountcaa.org/


Martha Kern Strong of Strong Stock Farm in East, Knox County, Tennessee

by Amy Campbell


Season 7, Episode 2
A visit with Martha Kern of Strong Stock Farm in East, Knox County, Tennessee. Raising Grass Fed beef on a family farm that has been in continuous operation since 1791.
Fred Sauceman shres a story about his Grandmother and her way of making stuffed peppers.
Links:
Strong Stock Farm: http://www.strongstockfarm.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Emi Sunshine: https://theemisunshine.com/
Sponsor for The Tennessee Farm Table: Century Harvest Fam Foundation: https://centuryharvest.org/
Blount County Community Action Agency: https://www.blountcaa.org/

“Smiles” 3rd Annual Fundraiser
Date: Tuesday, February 25, 2020
Time: 5:00 - 8:00 P.M.
Location: Green Meadows Country Club, 1700 Louisville Rd, Louisville, TN 37777
You are invited to attend an annual fundraiser which supports “Smiles” - Smiles is an entity within the Blount County Community Action Agency that provides non-driving seniors in Blount County with safe, reliable transportation by dedicated volunteer drivers and they invite you to The 3rd Annual Smiles for Mardi Gras fundraiser with:
Live music from Pistol Creek Catch of the Day
Dancing and dance contest
Mardi Gras food, masks and beads
And a Mayor’s Dance
This event is free to the public, and donations are encouraged to help continue the service that smiles provides.  

Martha Kern with Amy on the front porch of the house at Strong Stock Farm. https://www.facebook.com/strongstockfarm/

Martha Kern with Amy on the front porch of the house at Strong Stock Farm. https://www.facebook.com/strongstockfarm/


Michael Washburn, John Coykendall on Seed Saving & Planting for Seed Saving Success

by Amy Campbell


Pictured here are Michael Washburn (L) and John Coykendall, 2020 at the Blount County Public Library. Photo Amy Campbell.

Pictured here are Michael Washburn (L) and John Coykendall, 2020 at the Blount County Public Library. Photo Amy Campbell.

Season 7, Episode 1 January 4, 2020

Let’s dream about that spring garden - we visit today with 2 farmers and seed savers from East, Tennessee who help to preserve and share heirloom seed of our region, Michael Washburn, and John Coykendall. These 2 will be presenting a program January 7th at the Blount County Public Library in Maryville, TN - and that is the feature of this episode of the Tennessee Farm Table Podcast & Broadcast.
John Coykendall has a brand new book called “Preserving Our Roots”, my journey to save seeds and stories” - and he will be conducting a book sale and signing from 5:30-7 as part 1 of this upcoming event at the BCPL. During the second part of this event - Michael Washburn will give a presentation “Planting for seed saving success”
On Fred Sauceman’s “Pot Luck Radio Segment”, he features B.J. Abraham, a graduate of the master’s degree program in storytelling at East Tennessee State University.  When she returned to Johnson City recently, Fred Sauceman talked with her about one of the foods that has always been special to her family.

Links: 
Blount County Public Library event January 7, 2020 with Michael Washburn, John Coykendall: https://www.facebook.com/events/blount-county-public-library/planning-for-seed-saving-success-with-michael-washburn/2805550482838279/

Century Harvest Farm Wine and Paint Night: 
January 7, 2020 2 part event 5:30-7:00 PM event at the Blount County Public Library - Book Signing with John Coykendall and presentation “Planning for seed saving success” with Michael Washburn: https://www.facebook.com/events/blount-county-public-library/planning-for-seed-saving-success-with-michael-washburn/2805550482838279/

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

B.J. Abraham is a graduate of the master’s degree program in storytelling at East Tennessee State University. When she returned to Johnson City recently, Fred Sauceman talked with her about one of the foods that has always been special to her family…

B.J. Abraham is a graduate of the master’s degree program in storytelling at East Tennessee State University. When she returned to Johnson City recently, Fred Sauceman talked with her about one of the foods that has always been special to her family. Photo - Fred Sauceman.

John Coykendall signs a copy of his book at a book signing.

John Coykendall signs a copy of his book at a book signing.


“Traditional New Years Day Good Luck Foods” from 3 different cultures. Appalachia, Greece, and Asia.

by Amy Campbell


Amy shares her recipe that she developed and trademarked called “Smoky Mountain Sushi” - an “any time appetizer with an Appalachian Smoky Mountain Flare”. (This is not made with fish, but rather, made with country ham, sautéed collard greens, and bl…

Amy shares her recipe that she developed and trademarked called “Smoky Mountain Sushi” - an “any time appetizer with an Appalachian Smoky Mountain Flare”. (This is not made with fish, but rather, made with country ham, sautéed collard greens, and black eyed peas)

12/28/2019, Season 6, Episode 36 

“Traditional New Years Day Good Luck Foods” from 3 different cultures on the latest episode of The Tennessee Farm Table - Appalachian Black eyed peas, collard greens and cornbread in the form of “Hoppin’ John” with Martha Boggs (Owner of the Bistro at the Bijou, Knoxville) - Asian noodles and greens and Lisa Smith’s Hoppin’ John Recipe with Mary Constantine (Food writer for the Knoxville News Sentinel) - And I’ll deliver a recipe for the Greek good luck Vasillapita cake.

Links:
Amy deonstrating how to make “Smoky Mountain Sushi”on WBIR, TV 10: https://www.wbir.com/video/news/local/five-at-four/on-a-roll-try-this-smoky-mountain-sushi/51-af11d72c-992f-4034-aef9-6888dca4f54d
Mary (Dee Dee) Constantine: https://www.facebook.com/deedee.constantine.3
Lisa Jean’s Catering: http://bigfattyscatering.com/

Martha Boggs, owner of “The Bistro” at the Bijou: http://www.thebistroatthebijou.com/

January 7, 2019: John Coykendall, Michael Washburn Book Signing and Seed talk at the Blount County Public Library:  https://www.blounttn.org/calendar.aspx?

Sponsor of The Tennessee Farm Table Century Harvest Farms & Foundation: https://www.facebook.com/centuryharvest/

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

Recipe for Asian Noodles & Greens from Mary ‘Dee Dee” Constantine (Retired Food writer for the Knoxville News Sentinel):

Ingredients:
Angel Hair pasta (or any long noodles you would like to use)
Fresh, washed Collard greens
Sesame Oil
Olive Oil
Sesame seed
Salt
Red Papper Flakes

Directions:
Bring pasta to a boil and add collards to boiling water and leave in there until pasta is cooked.
In a large, separate pan, saute mushrooms in a little bit of olive oil and soy sauce.
Drain pasta and collards.
Add drained pasta and collards to the pan with the mushrooms.
Sprinkle with Sesame Oil, Sesame seed, a little salt, some red pepper flakes for a kick and serve warm.……………

Vasilopita Cake Recipe:  A traditional Greek New Years Cake made of sugar, butter and flour, and usually flavored with anise, or Mahlab “MaLAB” (which is the ground pit of a Meditteranean wild cherry) which might be a little tricky to find quickly around here by next Tuesday, so you can substitute anise seed - I like to buy my spices at Three Rivers Market, or the Indian Market in Downtown West - you can save money  —— this cake is eaten on New Years day morning, usually served along with a big breakfast, which has a lucky coin, hard candy, or trinket baked inside, the cake is served in the order of youngest to eldest, and the person who is served the slice with the trinket or coin is said to have good luck all year.

Here’s a recipe for this cake that I found online at Epicurious:

Makes : 8 - 10 servings

INGREDIENTS:
3/4  c blanched, slivered almonds
1/3 c light brown sugar
1 Tb Honey
3 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp mahlab or 1 Tb anise seed
1 c (2 sticks) unsalted butter, softened
2 c granulated sugar
6 eggs
2 tsp lemon juice
1 tsp vanilla extract
1 c milk
A coin, or hard candy, or trinket

To Prepare:
Preheat the oven to 350°F. Butter a 9-inch round cake pan and a 4-inch round cake pan.

To Make the Cake:
Combine the almonds, brown sugar, and honey in a small bowl, and set aside. Mix the flour, baking powder, baking soda, and mahlab in a medium bowl, and set aside. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla. Add the flour mixture to the butter mixture, alternating with the milk, and mix well.

To Bake the Cake:
Divide one-third of the nut mixture between the two prepared pans, scattering it in an even layer over their bottoms. Fill the smaller (4-inch) pan two-thirds full of batter, then pour half of the remaining batter into the larger (9-inch) pan. Bake both layers for 20 minutes, until the cakes become a bit firm. Sprinkle half of the remaining almond mixture in an even layer over both cakes, and lay the coin on top of one of the partly baked cakes. Pour the remaining batter on top of each cake. Bake for another 20 to 25 minutes, until a knife inserted in the center of each comes out clean. Let the cakes cool in their pans for 10 minutes.

To Serve:
Remove the cakes from their pans, and place the smaller one on top of the larger. Top with the remaining almond mixture, and serve warm.

Recipe from Krystina Castella and photography from Renee Anjanette Photography: https://www.epicurious.com/recipes/food/views/vasilopita-361412

……………
“Smoky Mountain Sushi Recipe TM”, by Amy Campbell from The Tennessee Farm Table Podcast & Broadcast (www.TennesseeFarmTable.com)
“Smoky Mountain Sushi”  - an appetizer I made for New Year’s Day, but had such a favorable response to this recipe on social media, I have decided to demonstrate this as an “any time appetizer with an Appalachian Smoky Mountain Flare”. (This is not made with fish, but rather, made with country ham, sautéed collard greens, and black eyed peas) Yield: 20 rolls

Ingredients:
- One bunch of fresh collard greens

- 10 slices of prosciutto (which is extremely thin sliced country ham) - You can buy prosciuttos in lots of different places, but the better prosciutto is well aged. And I like to use Allan Benton’s - because it is well aged, and produced right down the road in Madisonville, TN. 

- Black eyes peas, either canned, or cooked from dry. (You will need 1 cup for every 20 rolls)

Directions:
- Triple wash the collard greens to remove all sand, shake dry, set aside on dry towel.

- Lay out your ingredients in a “work area” or a large cutting board.

- Cut each slice of Prosciutto across widest part so you end up with 2 “half moon” sheets per piece of prosciutto. (buy as many slices as you need for the crew you are preparing these for. Each slice of Prosciutto will yield 2 rolls)

-  Place 1 cup prepared black eyed peas out on your work area.

- Heat 1 tsp of olive oil in a small sautéed pan, and quickly sautéed for 12 - 3 minutes chopped collard greens in oil. Do this quickly, so they do NOT loose their vibrant green color, remove from pan and set aside on work surface.

To Assemble:

- On each 1/2 slice of Prosciutto, place about 1 tsp of black eyed peas.

- Place 1 tsp sautéed collard greens.

- Fold up up ends to keep stuffing contained and root up like a little egg roll. Place seam side down so they don’t “unroll”

- Place on a pretty dish and serve.

These can be made a day in advance, can be served at room temperature, and are not fussy! Enjoy!


Ronni Lundy on one reason why we all eat Pinto Beans on the Mountain South

by Amy Campbell


Season 6, Episode 35, December 21, 2019

Why do we all eat Pinto Beans in Appalachia, an Appalachian Culinary discussion with Ronni Lundy. It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award winning Food Writer Ronni Lundy.
Fred Sauceman shares 2 of his pot luck radio segments. A short food story  about a Festive Christmas green and red Pear Salad by way of Margaret Carr. And the 2nd features Elke Hammer of Mosheim, Tennessee who makes Stollen and sells this at the Boone Street Market in Jonesborough, Tennessee. Connect with Fred: Fred Sauceman 
We also hear a short story from Heirloom Seed Saving John Coykendall of East Tennessee of a young man who was tired of eating beans.

Links to mentioned guests and events:

Ronni Lundy - 2 time James Beard Award winning author, and food historian. Her latest book is entitled Victuals, An Appalachian Journey with Recipes : http://ronnilundy.com/

Link to John Coykendall’s new book “Preserving Our Roots: My Journey to Save Seeds and Stories (The Southern Table) : https://www.amazon.com/Preserving-Our-Roots-Journey-Southern/dp/0807170364

January 7, 2019: John Coykendall, Michael Washburn Book Signing and Seed talk at the Blount County Public Library:  https://www.blounttn.org/calendar.aspx?

Second Harvest Food Bank, East, Tennessee: https://secondharvestetn.org/?gclid=CjwKCAiA__HvBRACEiwAbViuUzg1q-fU25aBBMTi76lg4nZ2XemwQYlzK90qT2wPHes4j_oU0eAGIhoCwwQQAvD_BwE

Terms, books, and authors mentioned during the podcast:

Book detailing the Battle of Blair Mountain: Life, Work, and Rebellion, in the Coal Fields: The Southern West Virginia Miners, 1880 - 1922. Written by David Corbin

Sheri Castle “Chasing down the story of why we all eat pinto beans”: https://www.shericastle.com/

Sheri is an award-winning professional food writer, cook, recipe developer, cooking teacher, public speaker and raconteur.

Company Store - A company store is a retail store selling a limited range of food, clothing and daily necessities to employees of a company. It is typical of a company town in a remote area where virtually everyone is employed by one firm, such as a coal mine.

Boone Street Market in Jonesboro, Tennessee: https://www.facebook.com/boonestmarket/

Thank you to our Sponsor: The Tennessee Farm Table is supported by Century Harvest Farms in Greenback, Tennessee https://www.facebook.com/centuryharvest/

Amy and Ronni visiting and recording stories November, 2018 at Ronni’s home in North Carolina.

Amy and Ronni visiting and recording stories November, 2018 at Ronni’s home in North Carolina.

Elke Hammer sells her Stollen at the Boone Street Farmers Market in Jonesborough, TN.

Elke Hammer sells her Stollen at the Boone Street Farmers Market in Jonesborough, TN.


A Real Good Kitchen” Food Incubator launching in 2020, East Knoxville, Tennessee.

by Amy Campbell


RGK_email_purple.png

Season 6, Episode 34, December 7, 14th, 2019

A Real Good Kitchen” Food Incubator launching in 2020, East Knoxville, Tennessee

A visit wirh Bailey Foster, Founder of a new business “Real Good Kitchen”, a food incubator launching in 2020, located on Magnolia Avenue, in Knoxville, TN with the goal of Improving our community through food.

Fred Sauceman from Johnson City, TN shares a Pot Luck Radio segment from Putnam County, TN where he visits Mark & Sheri Guenther - owners of Muddy Pond Sorghum Mill, and producers of Muddy Pond Sorghum.

And I also have news about a community potluck dinner coming up December 20th in Greenback, TN for a good cause, and about how you can help hungry people in need for Christmas on December 14th , by doing so, possibly win a hand-made, bamboo, fly fishing rod, made by the hands of an East, TN fly fishing legend, Walter Babb - and also a shot at placing the winning bid 10 dozen flies tied by Walter himself that are his “go-to” nymphs when fishing the Great Smoky Mountains National Park.

Links to guests and mentioned events:

Real Good Kitchen: https://therealgoodkitchen.com/

Century Harvest Farm Foundation Facebook page: https://www.facebook.com/centuryharvest/
Century Harvest Farms Foundation website link: https://centuryharvest.org/

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

Greenback Community Potluck Dinner, December 20th: https://www.facebook.com/events/591971984944636/?active_tab=about

Muddy Pond Sorghum: https://www.muddypondsorghum.com/

Chef Matt Gallaher’s restaurants:
Emilia https://www.opentable.com/r/emilia-knoxville
Knox Mason https://knoxmason.com/

Auction of the Fly Fishing Rod and nymphs made by Walter Babb for the Needy Family Fund of Sweetwater, Tennessee. ***To pre-register in order to participate in the live phone auction on December 14th, call Phil Roy beforehand at: (423) 337-1212. https://littleriveroutfitters.com/pages/fishing/report.htm

Bailey Foster photographed in space that will be transformed into “A Real Good Kitchen” in 2020.

Bailey Foster photographed in space that will be transformed into “A Real Good Kitchen” in 2020.


Genera, a Biomass solutions company in Vonore, Tennessee.

by Amy Campbell


Season 6, Episode 32, November 16, 2019

Genera, a Biomass solutions company in Vonore, Tennessee.
Today, we are setting the table with a really good story in East, Tennessee Agriculture. We visit with Genera, in Vonore, Tennessee - this is a company that manufactures compostable food service table ware, take out containers and such from domestically sourced, sustainably raised switchgrass and biomass sorghum. Genera is actively recruiting local farmers and land owners to grow these sustainable crops, and today we will visit with Kelley Tiller who is CEO of Genera, Sam Jackson, VP of business development, And Brad Valentine, feedstock manager. The product line brand name for the molded products made from the switchgrass and bio mass sorghum is “Earthables” and it is available through distributors.

Our friend Fred Sauceman of Johnson City shares a Potluck radio segment on a Tennessee foodways exhibition at the TN State Museum in Nashville called “Let’s Eat” this exhibition features the rich and diverse history of Tennessee’s food.

Links to guests, exhibit, Fred Sauceman and sponsor for the Tennessee Farm Table:

Genera: https://generainc.com/

Century Harvest Farms: https://centuryharvest.org/

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

“Let’s Eat! Origins and Evolutions of Tennessee Food” exhibition:

https://tnmuseum.org/temporary-exhibits/temporary%20exhibits/letseat

Sam Jackson, VP of Business Development, Dr. Kelly Tiller President, CEO & Founder of Genera, and Brad Valentine, Feed Stock Manager pictured at Genera’s manufacturing facility located in Vonore, Tennessee, 2019.

Sam Jackson, VP of Business Development, Dr. Kelly Tiller President, CEO & Founder of Genera, and Brad Valentine, Feed Stock Manager pictured at Genera’s manufacturing facility located in Vonore, Tennessee, 2019.


Cushaw Squash - Native American History, Recipe, & how to cook this huge squash!

by Amy Campbell



November 2, 2019 Season 6, Episode 31

“Cushaw Squash

Food Historian Fred Sauceman (from Johnson City, TN) shares the Native American history of the Cushaw Squash and a Cushaw pudding recipe. Jill Sauceman shares cooking tips of how she cooks her Cushaw, and handy tips on peeling, and preserving the Cushaw.

Amy Campbell share a delicious “Cushaw Pie” recipe (recipe below, keep scrolling).

A list of current events that are farming and local food focused.

Sponsor of The Tennessee Farm Table is Century Harvest Farms
 and Century Harvest Farms Foundation located in Greenback, Tennessee.

Links to guests and mentioned events:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Jill Sauceman: https://www.facebook.com/jill.sauceman

Hidden Rivers Film:
Monday, November 4, 2019, 6:00 PM  8:30 PM, Lawson Auditorium, Maryville College, Event Details:

https://www.freshwatersillustrated.org/events/2019/11/2/hidden-rivers-maryville

Beardsley Farm Community Workday: November 16th, 9:00-12:00 Noon.  See details at the facebook link. 

https://www.facebook.com/events/902426226825341/

Cushaw Pie Recipe

Total time: 65 minutes (Plus an hour and a half to cook the Cushaw)
Prep time (including cooking Cushaw is 1 and 1/2 hours at 350 degrees)
Cook: 50 minutes
Yield: 8 servings

This recipe requires cooked Cushaw. Cushaw is not easy to peel, and a way to make this easier is to follow Jill Sauceman’s advice. She washed the Cushaw real well, pokes holes in it and roast the whole thing in the oven for about an hour until it is soft. She scoops out the flesh, removes the skin and seed and purees the cooked Cushaw in her food processor. She then freezes the pureed Cushaw until she is ready to use it for her pies. You can peel the Cushaw before cooking, but it is a job.

Ingredients:

1 unbaked pie shell
2 1/2 cups cooked, mashed cushaw
1/4 cup heavy cream2 eggs, beaten
1 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon lemon extract
2 tablespoons melted butter
Here are the steps:

- Stir together the mashed cushaw and cream; add beaten eggs. Mix well and add sugar, flour, salt, nutmeg, and allspice; mix well to blend. Blend in lemon extract and butter.
 - Pour mixture into the prepared unbaked pie shell and bake at 450 degrees F for 10 minutes.
 - Reduce heat to 350 degrees F and bake for about 40 minutes longer.

The traditional Cushaw squash. This one measured about 16 inches in length. They can weigh anywhere from 10-20 pounds.

The traditional Cushaw squash. This one measured about 16 inches in length. They can weigh anywhere from 10-20 pounds.

The same Cushaw with my hand for scale.

The same Cushaw with my hand for scale.