It’s Morel time in Tennessee!

Season 8, Episode 15. 04/17/2021

It’s Morel time in Tennessee!

Today we are setting the table with a good ole fashioned morel mushroom foraging expedition in search of a wild food that delivers the umami taste. My guests are Chris Burger Farmer, Creative Director and Co-Founder of Century Harvest Farms Foundation in Greenback, TN. Chris was kind enough to invite me on a morel hunt the 2nd week of April for this mushroom that only appears from late March through the first few weeks of April annually in Tennessee. We also will be joined in the kitchen at CHFF by Chef Robert Allen in the kitchen of Century Harvest Farms Foundation. He will share with us how he cooks morel mushrooms, and what he pairs them with.

We also get to hear the 2nd installment of a brand new addition to the show “Garden Variety” with Kelly Smith Trimble. Author, Gardener and Editor living in Knoxville TN. Today, Kelly’s subject is corn.

Links:

Chris Burger, Century Harvest Farms Foundation: https://centuryharvest.org/

Chef Robert Allen: https://www.robertallenculinary.com/a-destination

Kelly Smith Trimble: https://www.instagram.com/kellysmithtrimble/?hl=en

Morel mushrooms found at Century Harvest Farms Foundation, Greenback, TN.

Chris Burger Farmer, Creative Director and Co-Founder of Century Harvest Farms Foundation in Greenback, TN takes us o na morel hunt in this podcast.

Chef Robert Allen in the kitchen of Century Harvest Farms Foundation shares how he prepares morels in this podcast.

John Tullock & his book Appalachian Cooking, New & Traditional Recipes

Season 8 Episode 14. April 10, 2021


A visit with Author John Tullock and his book "Appalachian Cooking, New & Traditional Recipes" 
We are setting the table this day with the preservation of Appalachian food ways. My featured guest is guest is John Tulloch of Knoxville who grew up on a farm and helped his Grandmother in the kitchen in Greenville, TN. We are going to discuss his latest book entitled: “Appalachian Cooking, New and Traditional Recipes”. John will also share his way of making Succotash which is in the book.


• We also get to hear from D & Jim Brown. They own and run Honey Rock Herb Farm in Louisville, TN and D shares with us how she makes cornbread with Sage.


• Fred Sauceman shares a Pot Luck Radio segment about the beloved Hob Nob Drive in - which opened in 1952 outside of Gate City, Virginia.


• And Iva Spoon Wilde tells us how to make our own butte for that cornbread.

Links to featured guest John Tullock 
- John Tullock’s Blog: http://johntullock.blogspot.com/
- John Tullock’s facebook page: https://www.facebook.com/john.tullock.562
- John Tullock’s facebook page featuring his book: https://www.facebook.com/AppalachianCooking
- Where to purchase John Tullock’s book “Appalachian Cooking, New and Traditional Recipes”: 
Notes from the Author: Amazon and Barnes & Noble both have the book available to order. Countryman Press is distributed by Ingram. Any bookstore anywhere in the US should be able to order a copy for an interested reader. Knoxville readers can order online and pick up at the Suburban Center location with no shipping fees. Additional guests and mentioned places and events: Iva Spoon Wilde: Iva can be reached by calling the Great Smoky Mountain Heritage Center where she has cooked over the fire for years during the Blue Ribbon Country Fair that is held yearly in the Fall at the Great Smoky Mountain Heritage Center.

Great Smoky Mountain Heritage Center: https://www.gsmheritagecenter.org/ Fred Sauceman: https://www.facebook.com/fred.sauceman Honey Rock Herb Farm: https://www.honeyrockherbfarm.com/ Hob Nob Drive In: https://www.facebook.com/hobnobdrive/ Emi Sunshine: https://theemisunshine.com/

John Tullock in Amy Campbell’s kitchen the day we interviewed.

Hot Cross Buns and Easter Foods

Season 8, Episode 13. 3/27/2021 Hot Cross Buns and Easter Foods

Today, we are setting the table with foods that are often shared at the table on Easter Sunday.

• Karen Zorio, Former owner of the Bakery Something Savory shares with us the history and recipe of Hot Cross Buns.
• Mary “Dee Dee” Constantine shares a recipe for Pimento Cheese from the Tupelo Honey and Blackberry Farm cookbooks. And she also shares a pound cake recipe from the Saltville Centennial cookbook by way of Sarah A Geer McIntyre - who was the cook at the Palmer Inn in Saltville Virginia around around the years of 1888.
• Fred Sauceman shares a custard pie recipe that was a favorite of WWI Tennessee war hero Alvin York. This pie was baked for him often by his wife Gracie and the recipe for this pie was shared with Fred by Alvin York’s Great, great grandson.
• And I (Amy) share a recipe for candied sweet potatoes by way of Phila Rawlings Hach’s cookbook Kountry Kooking, published in 1974.

To get in touch with Karen Zorio: Karenzorio@gmail.com

All recipes are listen below by scrolling down the page.

Karen Zorio with her hot cross buns.

**Hot Cross Buns **

Recipe by way of Karen Zorio

Ingredients:

3/4 cup warm water (110 degrees)
3/4  c sugar
3 Tb butter
2 Tb of dried yeast to 
1/2 tsp salt
1 tsp cardamon
1 tsp ground cinnamon
3 c plain flour  
1 Tb milk
1 beaten egg
1 Tb oil
1/2 c dried fruit (diced small)
Dried fruit typically used are lemon peel, orange peel, apricots, golden raisins, currants, or dried cherry. Karen uses currants.

Icing:
1/2 c powdered sugar
1/4 tsp vanilla extract
1 Tb milk or heavy cream

Directions:

Karen puts everything in a mixer all at once, mixes it for 5 minutes, then covers this with a dry towel and lets it rise in a warm spot for about an hour until doubled in size. Then she punches this down, rolls it into a log, cuts it into 12 equal pieces, puts it in a greased 9 x 12 glass dish. She then takes an egg yolk whipped with a teaspoon of water, then she brushes the tops of the rolls with this mixture with a pastry brush and lets these rise another hour or so in a quiet place away from drafts. When these double in size, bake them in a hot oven at 375 degrees for 20 minutes. Remove them immediately and cool on a wire rack for an hour. Next, whip ingredients for the icing and place them in a pastry bag or zip lock bag (with the corner cut). Create a cross design on the cooled buns.

**Pimento Cheese recipe from the Tupelo Honey Cafe Cookbook

As recited by Mary “Dee Dee” Constantine**

Yeild: 2 cups (served warm)

Ingredients

8 oz shredded cheddar cheese

1/2 C mayonaise

1 T digon mustard

1 T stone ground mustard

1 tsp mustard powder

1/2 tsp sea salt

1/4 tsp fresh ground pepper

2 tsp minced fresh parsley

1/2 C finley diced roasted red bell pepper

Totillia chips for serving

Directions:

Stir all ingredients into a microwavable container. Place in microwave for 20 seconds, or until warm.

Or cook 15 minutes in a preheated oven at 350 until warm.

**Pimento Cheese from the Blackberry Farm 4 Seasons of Great Food and the Good Life Cookbook**

Yeild: 4 cups

Ingredients:

6 T mayonaise

2 T pickle juice

1 1/2 tsp digon mustard

1 tsp Frank’s Red Hot Sauce

1 tsp minced garlic

1/2 tsp kosher salt

1 tsp freshly ground pepper

1 Roasted Red Pepper seeded, chopped

1/2 c pimento pieces drained

1 Lb grated mild or medium sharp cheddar cheese

Directions:

Stir together first 7 ingredients until smooth. Fold in roasted red pepper and pimento and cheese. Chill 30 minutes before serving.

**Egg Custard Pie **

This pie was baked often for WWI War Hero Alvin York by his wife Gracie. This recipe comes by way of Fred Sauceman who was given this recipe by the Great Grandson of Alvin York. The Yorks usually ate this pie cold.

Ingredients:

3 Farm fresh eggs slightly beaten

1/4 - 1/2 c sugar

pinch of salt

1 c milk

1 tsp vanilla extract

unbaked pie shell

Directions:

Combine 3 farm fresh eggs slightly beaten, with sugar and salt, then add milk with vanilla. Blend well. Pour this mixture into an unbaked pie shell. Bake at 375 degrees for about an hour.

**Candied Sweet Potatoes**

This recipe comes from Phila Rawlings Hach from her cookbook Kountry Kooking. Published in 1974.

Ingredients:

8 sweet potatoes, thinly sliced

2 c water

2 c sugar

1 stick butter

1 tsp grated orange rind

Juice of 1 lemon

1/4 tsp ground dried ginger

Directions:

Bring sugar and water to a boil. Add potatoes and rest of the ingredients. Cook until potatoes are tender.

Small batch maple syrup and the joy of asparagus on the first day of Spring

Season 8, Episode 12. 03/20/2021

Small batch maple syrup and the joy of asparagus on the first day of Spring

Today, we are Welcoming Spring by setting the table 2 seasonal goodies that arrive at the beginning of Spring in the Mountain South, Maple Syrup and Asparagus. We visit with a maker of small batch, Maple Syrup. Clint Smith of the Riverdale Community of East, Tennessee. Clint shares with us how he makes his small batch maple syrup. Clint is also a talented welder and furniture maker, and some of his work is in use at J.C. Holdway Restaurant in downtown Knoxville Tennessee. We also have a brand new contributor to the Tennessee Farm Table. Author, Editor, and Gardener Kelly Smith Trimble. Last week, we focused on Kelly’s book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners. And today Kelly shares her first installment of her new monthly segment “Garden Variety” . Today, Kelly features one of those first fruits of Spring, Asparagus.

Links:

Kelly Smith Trimble’s website where you can also find her book: http://kellysmithtrimble.com/

HGTV’s Dig It channel hosted by Kelly Smith Trimble: https://www.hgtv.com/profiles/editorial/kelly-smith-trimble

Clint Smith: Send an email to me (Amy) and I can let him know you are trying to get in touch with him.

Clint Smith holds a bottle of his small batch maple syrup.

Kelly Smith Trimble reads from her book, Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners in Amy’s barn as we recorded this podcast episode.

Clint Smiths tapping system.

Clint Smith’s home-made “reduction units” that he uses to boil down his maple syrup.

Metal racks Clint Smith welded and fabricated for J.C. Holdway restaurant in Knoxville, Tennessee.

Clint Smith’s coffee table he made of barn wood and welded steel.

Kitchen table made by Clint Smith from barn wood and welded steel.

Kelly Smith Trimble an editor, writer, and gardener living in Knoxville, Tennessee

Season 8, Episode 11. 03/13/2021

Kelly Smith Trimble an editor, writer, and gardener living in Knoxville, TN.

Today we are setting the table with gardening wisdom. My guest today is Kelly Smith Trimble an editor, writer, and gardener living in Knoxville, TN. Her book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners, was released in April 2019 by Storey Publishing. Kelly is currently the senior digital editorial director for HGTV, where she answers vegetable gardening questions in a social video series called Dig It, with more than a million views collectively. She has also been a writer and editor for Southern Living, the National Park Foundation, and Bonnie Plants. Her vegetable garden was featured in the June 2020 issue of Southern Living magazine. She was born in Knoxville and has spent her life in various parts of southern Appalachia. Today we hear about Kelly’s book, her perspectives on gardening, and also her thoughts on growing collard greens.

In Fred Sauceman’s “Potluck Radio” series, he features “Soutissa sausage” with a recording that he made in 2018 with the Waldensian community of Valdese, North Carolina.

Dee Dee Constantine shares a recipe for sautéed trout with spinach and roasted red bell peppers from the Tupelo Honey Cookbook.

Kelly Smith Trimble: https://kellysmithtrimble.com/ Kelly mentioned in our discussion the Heirllom Collard project. Here is their link: https://heirloomcollards.org/

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

Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en

Illustration by Harriet Popham

This is Kelly’s dog and gardening companion, Rufus.

Kelly Smith Trimble

Brenna Wright joins Century Harvest Farms Foundation & Knox City Farm

Season 8, Episode 10. 03/06/2021

Brenna Wright joins Century Harvest Farms Foundation & Knox City Farm

In this episode, we are setting the table with a story of how urban gardening joins up with a non profit foundation from a rural setting to help change lives through agriculture. We visit today with Brenna Wright formerly of Abby Field Farm, and currently of Knox City Farm and now she is with Century Harvest Farms Foundation. Brenna is well known in the Knoxville community for her success in urban farming and making a positive impact upon the community with agriculture and I want to feature her story to encourage anyone out there listening, wherever you may be that you too can do this in your community.

We also get to hear from Fred Sauceman with his “Potluck Radio” series. Fred features how to make lemonade with NC food writer “Fred Thompson” who is the author of the book “Lemonade”.

And, I also want to share with you a simple recipe that can really make body happy. Sweet potato biscuits.

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

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

Sweet Potato Biscuit Recipe** This recipe comes from the magazine that is at the register at our local hardware/animal supply store. I want to be sure to give the person who wrote this recipe credit. The recipe comes by way of Johnny Beth Nolan.

Ingredients:

2 cups cooked sweet potatoes

1 cup sugar

3 cups, sifted, all purpose flour

1 cup shortening

3 Tablespoons buttermilk

1 teaspoon baking soda

4 teaspoons baking powder

1 1/4 teaspoons salt

Directions:

Mash cooked sweet potatoes with sugar while hot. Let this stand until cool enough to handle.

Add flour, shortening, and other ingredients. incorporate all of your ingredients but, do not overwork your dough or it will make more gluten form from the flour and can make your biscuits sort of tough and not as fluffy and light.

Roll out on a floured surface to 1/2 inch thickness, and cut with a biscuit cutter or your favorite biscuit cutting glass.

Bake on a cookie sheet at 425 about 10-15 minutes.

These pair really well with country ham, or as a dinner roll with roasted vegetables and pork roast.

There you have it, a pretty simple recipe for sweet potato biscuits.

Brenna Wright, owner of Knox City Farm and now part of Century Harvest Farms Foundation.

Farm Grub, Fresh Local Groceries, Same Day Delivery With a Mission

Season 8, Episode 9.** 02/27/2021

Farm Grub

Today we are setting the table with a delivery service for Farmers Markets called “Farm Grub” with our guest and co-founder of Farm Grub, Wade Austin. This is a company that is designed to make our community a better place and to answer the need to deliver farm fresh, regionally sourced groceries right to your door. There are several of these companies that have cropped up in our region, and what makes Farm Grub a little different is that 15% of the profits are donated to 2nd Harvest East TN. An interesting and helpful way to get farm food straight to customers who for one reason or another can’t always get to the farmers’ markets.

In Fred Sauceman’s Pot Luck Radio series he shares a story about “Iron Sandwiches”.

And Amy Campbell has tips for using used eggshells and coffee grounds in your gardening.

• Farm Grub: https://shop.farmgrub.com/shop/main

• Fred Sauceman “Pot Luck Radio” series.: https://www.facebook.com/fred.sauceman

Wade Austin, Co-Founder of Farm Grub. This picture was taken by Amy in her barn where we recorded this podcast.

Sheila Pennycuff, the woman behind the Blount County, TN Public Library Seed Library.

Season 8, Episode 8. 02/20/2021

Sheila Pennycuff, the woman behind the Blount County, TN Public Library Seed Library.

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A visit with Sheila Pennycuff, the woman behind the Blount County Public Library “Seed Library”. Sheila shares how she started this Library, the importance of saving heirloom seed, her influences, her willingness to help other people start their own seed library in their county and news of upcoming events at the Blount County Public Library regarding Seed Saving. Mission Statement of the seed library: The Seed Library @BCPL exists to empower local home gardeners to grow and save seeds, learn about the history, culture, and growing of all kinds of plants with an emphasis on Southern Appalachian heritage varieties, and share a portion of the seeds of their harvest back to the community.

Also, we will hear from Fred Sauceman of Johnson City and his “Potluck Radio” series and visit with Ingrid Moore who arrives at 5:00 A.M. every morning to cook at the the German Restaurant “Edelweiss” in Staunton, VA.

Links:

• Blount County Public Library Seed Library: https://www.blounttn.org/1464/Seed-Library

• Master Seed Saver application, ongoing: https://www.blounttn.org/DocumentCenter/View/19266/Master-Seed-Savers-Club-Application---Rules


• Fred Sauceman “Pot Luck Radio” series.: - Fred Sauceman “Pot Luck Radio” series.: https://www.facebook.com/fred.saucemanhttps://www.facebook.com/fred.sauceman

Sheila Pennycuff of the Blount County Public Library Seed Library: https://www.blounttn.org/1464/Seed-Library

Ingrid Moore of Edelweiss German Restaurant, Staunton, Virginia. She is stirring Rotkohl, red cabbage. Photo from Fred Sauceman.

Allyson and Chris Virden with "Olde Virden's Tennessee Pepper Company".

Season 8, Episode 7. 02/13/2021

Allyson and Chris Virden with "Olde Virden's Tennessee Pepper Company".

In this episode, we visit with Allyson and Chris Virden, the couple who created Olde Viden’s Tennessee Pepper Company. The brainchild of Chris Virden. While operating with his wife Allyson the Lodge on top of Mt. LeConte in the Great Smoky Mountains National Park, the idea came to him. Chris felt there needed to be a better pizza option than the generic red pepper flake found in almost every pizza restaurant in America. I hope you enjoy this story of a quality, Tennessee Value-Added product and a story of a really interesting couple with a good idea, regionally sourced peppers, and hard work.

Our friend Mary Constantine (the happily retired former food writer for the Knoxville News Sentinel) shares a recipe for spicy, honey almond butter.

In Fred Sauceman’s “Pot Luck Radio Series,” he shares a story about a man who produces Waygu beef in Limestone, Tennessee.

*Olde Virden’s Tennessee Pepper Company does not advertise on this show.

Links: Olde Viden’s Tennessee Pepper Company.: https://oldevirdens.com/

Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en

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

Hawk Nest Farm (Wagyu Beef Producers): https://www.facebook.com/pages/category/Grocery-Store/Hawk-Nest-Farm-435117246687134/

They added this swell work van to their business in the year 2020!

Allyson, Chris, and Li’l Buddy Virden.

Kermit’s Striped Stick Bean, Cades Cove, Tennessee

Season 8, Episode 6. 02/06/2021

“Kermit’s Striped Stick Bean, Cades Cove, Tennessee”

In this episode, we are setting the table with “Kermit’s Striped Stick Bean”. We visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. John Davis’s Great Grandmother is Lois Shuler Caughron, and her late husband was Kermit Caughron. The Caughron family has raised and saved an heirloom bean for generations that they call the “Striped Stick Bean”. This bean comes from the last remaining descendants of white settlers and residents of Cades Cove, Kermit and Lois Caughron. When the Great Smoky Mountains National Park was established, the residents of Cades Cove where made to move out of the area over a certain amount of years. These last remaining residents of Cades Cove are John and Rachel Davis’s ancestors. This family is very involved with a non profit organization called the Cades Cove Preservation Association, and a link is below to find out more about this organization and depository of artifacts and pictures of the families of white settlers who formerly lived in Cades Cove. I (Amy) am actively gathering recordings and information on the original settlers of Cades Cove and Eastern Tennessee Mountains, Native American residents who long before white settlers came to the area of East Tennessee lived. I hope to be sharing podcasts and radio shows on the Native American perspective through the lens of food over the next months.

For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame.

Links:

Rachel and John Davis of J&R Farms, Maryville, TN: https://www.jandrfarmstn.com/

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

Ben Cohen and Family, Owners of Small House Farm offer for sale a limited amount of Kermit’s Striped Stick Bean seed. They have been saving and sharing this seed and the story behind it. Find out more by visiting their website: https://www.smallhousefarm.com/product/kermit-bean/

A picture of Kermit Caughron in Cades Cove, Tennessee. Photo from Cades Cove PreservationAssociation:
 http://www.cadescovepreservation.com/kermitcaughron.html

These images of Kermit and Lois Caughron come from Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html

Rachel and John Davis at their Kitchen table. https://www.jandrfarmstn.com/

Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” , Elizabethton, TN. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame. Mr Bautista immigrated to the USA at the age of 16 from Morong Rizal, The Philippines. Fred Sauceman pays tribute to Raymond Bautista in his segment during this episode of The Tennessee Farm Table. The Obituary of Raymond M. Bautista can be found in the notes below.

March 14, 1909 - September 27, 2006:

Obituary for Raymond M. Bautista

Raymond M. Bautista, 97, 1401 Burgie Street, Elizabethton, TN went to be with his Lord and God on Wednesday, September 27, 2006. He was a resident of Carter County, having been born in Morong Rizal, The Philippines, on March 14, 1909.  He moved to America at age 16.  He was preceded in death by his wife, Georgia Burrow Bautista of Carter County; his son, Raymond Paul Bautista, also of Carter County; and brothers and sisters of The Philippines.  He is survived by a son, David F. Bautista of Elizabethton; two brothers, C. M. Bautista, Guadalupe, CA and Alfonso Bautista, Daly City, CA; two grandchildren, Mrs. Ronnie (Lisa) Ensor, Watauga, TN and Tim and Shyenti Bautista, Birmingham AL.  He is also survived by three great-grandchildren, Bayley Ray Ensor, and Lauren and Richard Bautista. Raymond was very active in West Side Christian Church where he served as an Elder, Treasurer and Sunday School Teacher for many years.  He also served as a member of the Carter County Election Commission.  He was a Knights Templar mason and Shriner of the Jericho Shrine Center. He was the owner and operator of Raymond's Fine Foods (formerly the Franklin Club) until his retirement and also owned and operated his restaurant known as Raymond's in Elizabethton for many years.  He was honored by the Carter County Chapter of The Daughters of The American Revolution as Citizen of the Year at a dinner at Milligan College hosted by the DAR and keynoted by the late C. G. Neece, Federal Judge.   He was featured in "Home and Away", a fine food publication authored by Fred Sauceman and published by East Tennessee State University.  He was also inducted into the Tennessee Restaurant Hall of Fame at ceremonies conducted at Opry Land Hotel in Nashville, TN.  In addition, he was a champion and ranked lightweight boxer.  At the graveside service the Honor Guard from The Wataugans will fire a volley in memory of Mr. Bautista.  He dearly loved America and credited his chosen Country for the many opportunities extended to him for more than eighty years. Funeral service for Mr. Raymond M. Bautista will be conducted at 2:00 P.M. Saturday, September 30, 2006 at West Side Christian Church with Mr. Jim Curtis and Mr. Greg Key, ministers officiating.  Music will be under the direction of Beth Ann Henley, soloist.  Interment will follow the funeral service in Happy Valley Memorial Park.  Active pallbearers will be Luther McKeehan, Bobby Elliott, Gene Mann, Richard Oatman, Howard Matherly, Earl Williams and Jim Cox.  Honorary pallbearers will be Ted Hamilton, Robbie Johnson, Bob Carter, Murrell Mullins, Jim Harmon, Bill Richie, Doug Stair, Roy McKinney, Al Lyons, Brice McKinney, Bill Grindstaff, John Hopson, Paul Hopson, Fred Sauceman, Bob Cupp, Don Tetrick and Harold Lingerfelt. The family will receive friends at Hathaway-Percy Funeral Home Friday, September 29, 2006 from 6:00 - 8:00 P.M. or at the residence of his son at any time. 

Zavels Family Farms, Corryton, Tennessee

Season 8, Episode 5. 01/30/2021

Zavels Family Farms, Corryton, Tennessee

Today, we are setting the table with Family Farming. In this episode we visit with Mike and Tammy Zavels of Zavels Family Farms located 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 and how the family has grown and the diversity of farm products that they produce. They also give some really good 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.

Links:

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

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

Nourish Market - https://www.nourishknoxville.org/

Grow Oak Ridge Winter Market - https://www.growoakridge.org/

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.

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.

Native Plants with Avi Askey, owner of Overhill Gardens, Monroe County, Tennessee

Season 8, Episode 4, 1,22,2021

Native Plants of Overhill Gardens, Monroe County, Tennessee with owner Avi Askey

We visit today with Avi Askey, Owner of Overhill Gardens in Madisonville Tennessee. Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species. Overhill Gardens does not advertise on this show. Fred Sauceman shares a story with the voice of Janette Carter (daughter of A.P. Carter) and her making of Chow Chow.

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

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


Facebook: https://www.facebook.com/Overhill-Gardens-306577461193/


Address: 1404 Citico Rd, Vonore, TN 37885
 Phone: 423-295-2288
 Mobile: 423-295-5003


Email: Avi@overhillgardens.com


Hours: Monday - Saturday 8am - 4 pm, March 15 - Dec 15 (open by appointment during the winter)

Overhill Gardens Edibles inventory:

Trees

• Persimmon
• Butternut
• Pawpaw – host for state butterfly, zebra swallowtail
• Red Mulberry
• Redbud
• Downy Serviceberry
• Sassafras
• American Plum
• American Crabapple
• Red Cedar
• Hickory
• Honey Locust
• American Chestnut
• Allegheny Chinkapin

Shrubs

• American Hazelnut
• Elderberry
• Spicebush
• Blueberry, Sparkleberry, many sp.
• Hawthorn sp.
• Sumac
• Purple-flowering Raspberry
• Wild Rose
• Blackberry, Raspberry
• Black Raspberry
• Black Chokeberry

Perennials

• Spikenard
• Bee Balm
• Jerusalem Artichoke
• Nodding Onion
• False Solomon’s Seal – too many berries can be a laxative
• Cutleaf Coneflower
• Mayapple
• Violet
• Great Solomon’s Seal – shoots
• Vines and Groundcovers
• Partridgeberry
• Groundnut
• Passionflower – state wildflower
• Muscadine
• Cranberry
• Wild Ginger
• Wintergreen
• Wild Strawberry
• Fox grape

Avi Askey, Owner of Overhill Gardens in Madisonville, TN

Real Good Kitchen Food Incubator, Knoxville TN

Season 8, Episode 3. 1/16/2021

Today we are setting the table in the kitchen with my guest Bailey Foster. She is a Knoxville native and Founder of Real Good Kitchen, a food incubator in Knoxville, Tennessee. Their motto is “Make Change Through Food.” In short, this new place provides the space and resources food entrepreneurs need. There are many roadblocks to starting and maintaining a small food business, and this place helps offset those by working collaboratively. And in this challenging time, we are all going through, this place is a breath of fresh air for our community. This small business is in the midst of a crowdfunding campaign, they have almost reached their goal, and it is my hope that by sharing this story, we can help them achieve their goal. We also get to hear a segment on the happily retired former food writer for the Knoxville news sentinel - Mary Dee Dee Constantine with a soul food recipe on how to prepare Pig’s Feet and Pork Neck Bones by way of Mary Breedlove of Morristown, TN. I don’t know about your circumstances listening in here today, but, for a good long while now, I have been searching and cooking recipes that fill up my family’s bellies, give us nutritional value, are tasty, and most of all, affordable. So, I thought this would be an excellent story to feature in this ole cold month of January in this pandemic and all. Hope it helps.

On Fred Sauceman’s Pot Luck Radio series, a feature on Frederick Pal Barger - Founder of Pal’s Sudden Service award-winning regional fast-food chain. Sadly, Pal Barger passed away in October of 2020 at the age of 90, having opened the first Pal’s restaurant bearing his nickname in downtown Kingsport, Tennessee, in 1956. If you may not be familiar with Pal’s…Pal’s is a beloved hot dog, hamburger, fries, and shake establishment in the North-East portion of the State of Tennessee known for it’s colorfully painted buildings and fiberglass hamburger, hotdog, and Milkshake cup sitting atop several Pals’ establishments.

Links:

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

Pal’s: https://palsweb.com/

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

Mary “Dee Dee” Constantine:https://twitter.com/skilletsister?lang=en

Blount County Beekeepers Association: https://blountbees.wordpress.com/ Blount County Beekeeper Association Beginners course: https://blountbees.files.wordpress.com/2021/01/bcba-short-course-2021.pdf

Pictured in Real Good Kitchen is Founder of Real Good Kitchen Bailey Foster. Photo: Amy Campbell.

Frederick Pal Barger at his desk at Pal’s World Headquarters. Photo: Fred Sauceman

Pal’s original location, Kingsport, TN. Photo: http://skycity2.blogspot.com

A brightly painted Pals’ along with the fiberglass foods referenced in the podcast as seen on this Pal’s sudden service location. Photo: http://skycity2.blogspot.com

Saving Seeds & Stories with John Coykendall

Season 8, Episode 2. 1/9/2021

Saving Seeds & Stories with John Coykendall

Seed Saving & Stories with our ole seed saving pal John Coykendall of Knoxville, TN. John tells us how he became a seed saver, some of the varieties he has saved, where to find old time heirloom seed like the ones he saves, and shares some cute stories.

Knoxville native John Coykendall, Master Gardener and seed saver of heirloom seed shares some stories with Amy.  John tells us how he became a seed saver, some of the varieties he has saved, where to find old time heirloom seed like the ones he saves, and shares some cute stories.Amy and John worked in the garden at Blackberry Farm together in 2007 where Amy learned from John the importance of these heirloom seed.  Many of the varieties that he has saved can be purchased at http://www.seedsavers.org/

John Coykendall on Facebook: https://www.facebook.com/john.coykendall.3

John Coykendall documentary: https://www.lpb.org/programs/deeply-rooted-john-coykendalls-journey-to-save-our-seeds-and-stories

John Coykendall book: https://lsupress.org/books/detail/preserving-our-roots/

Fred Sauceman “Pot Luck Radio”: https://www.facebook.com/fred.sauceman

Seed Savers Exchange (John Coykendall has donated seed to Seed Savers Exchange, this is a source for numerous varieties of heirloom seed : https://www.seedsavers.org/

Blount County Seed Library Details: http://www.blountlibrary.org/1464/Seed-Library

John Coykendall signing his book.

Thomas Williams, Uses Food for Good

Season 7, Episode 38, 12/26/2020

Thomas Williams, Uses Food for Good

In this show we visit with Thomas Williams - a Nashville Native who is heavily involved in the business of helping his community through food. And in these times of trouble that we are all living in right now, I thought it would be good to feature this story and how together we can really help to make our communities better. Fred Sauceman  features a couple from Jonesboro TN who make a well traveled egg nog with a taste of Kentucky in his Pot Luck Radio series. Thank you so much for tuning in today, I really appreciate your good company 

As a response to the devastating floods that affected Nashville in 2010, Thomas Williams along with several of his chef friends created fundraiser dinners, later named Nourish Dinners that raised money for the Community Resource Center, and Mobile Loaves and Fishes in Nashville and over the years, Mobile Meals and Fishes has become the Nashville Food Project. These fundraising dinners and are still going and have raised over a million and a half dollars for The Nashville Food Project. The Nashville Food Project and their Mission is to provide fresh, nutritious food to Nashville’s working poor and homeless communities. In this show today, we speak more on the positive impact the Nashville Food Project has on the Nashville Community.
Links:
Thomas Williams, Cornbread Consulting: http://cornbreadconsulting.com/
The Nashville Food Project: https://www.thenashvillefoodproject.org/
Fred Sauceman: https://www.facebook.com/fred.sauceman

Good luck food recipes:

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.

……………
“Smoky Mountain Sushi Recipe TM”, by Amy Campbell from The Tennessee Farm Table Podcast & Broadcast (www.TennesseeFarmTable.com)

* Link to video of Amy demonstrating how to make “Smoky Mountain Sushi” on WBIR Channel 10 Television Live at 5 at 4. https://www.wbir.com/video/news/local/five-at-four/on-a-roll-try-this-smoky-mountain-sushi/51-af11d72c-992f-4034-aef9-6888dca4f54d

“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!

…………….

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

Amy and Thomas Williams photographed in Nashville, 2019.

Squirrel, a Traditional Appalachian Food.

Season 7, Episode 37, 12/19/2020

Squirrel, a Traditional Appalachian Food. In this episode, Amy is setting the table with “Squirrel”.

Rachel and John Davis of Blount County, TN on how to cook Squirrel Dumplings.

A story from singer, songwriter Shawn Camp on growing up in Arkansas and his Grandpa, and eating squirrel. Shawn has also given me permission to include the song he co-wrote along with Tim Mensy “The Grandpa That I Know” to include in this episode.

Fred Saucemna’s “Potluck Radio” series Fred features the Lodge Cast Iron Black Lock, lightweight, triple pre-seasoned line. (Lodge does not advertise with this show).

Links:
Davis Family: https://jandrfarmstn.com/
Shawn Camp: https://www.facebook.com/shawncampofficial/
Tim Mesey: https://www.discogs.com/artist/1371508-Tim-Mensy
Fred Sauceman: https://www.facebook.com/fred.sauceman
Squirrel recipes
: https://nature.mdc.mo.gov/discover-nature/recipes/all?field_ingredient_tid=5844 http://cookingwithserena.com/canned-squirrel/

Pictured is Rachel Davis who shares how she makes squirrel dumplings. Find Rachel’s blog at: https://jandrfarmstn.com/

“Candy, made in Tennessee & Southern Virginia”

Season 7, Episode 36, 12/12/2020

“Candy, made in Tennessee & Southern Virginia”

Today we are setting the table with Candy with several guests.

Jessi Baker co-creator and owner of Ole Smoky Moonshine, Yee-Haw Brewing, 6th and Peabody Nashville, and cookbook Author shares a short story on how her Grandparents created “The Ole Smoky Candy Kitchen” in 1952 in Gatlinburg TN.

Mary “Dee Dee” Constantine presents a short story about Shirley McMurtrie of Union County and Shirley’s way of dry canning black walnuts along with Shirley’s black walnut candy recipe.

Fred Sauceman presents his “Pot Luck Radio” series with a feature on Helm’s Candy of Bristol Virginia.

Tammy Smith of Savannah, GA shares 2 old family stories by way of her Daddy involving a raccoon for dinner and a hog’s head story from her Marcum Grandpa, her Daddy, and her mother Lula Davenport Marcum. Her Mother Lula was cousin to 1992 National Heritage Fellow, Old-time fiddler and banjo player Clyde Davenport. Lula herself picked the banjo.

Links:
Jessi Baker: https://jessishines.com/
Ole Smoky Candy Kitchen: https://olesmokycandykitchen.com/
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Fred Sauceman: https://www.facebook.com/fred.sauceman
Tammy Smith: Upon request
Clyde Davenport: https://en.wikipedia.org/wiki/Clyde_Davenport

Joe & Jessi Baker interviewed by Amy at 6th and Peabody Nashville in 2019. Photo: Amy.

Image from the Ole Smokey Candy Kitchen website: https://olesmokycandykitchen.com/

Picture of Shirley McMurtrie processing black walnuts at her home in Union County. Photo provided by Knoxville News Sentinel.

Candy being pored at Helms Candy Company, Bristol Virginia. Photo: Larry Smith.

Helms Candy Company headquarters, Bristol Virginia. Photo: Larry Smith.

Grandpa John Marcum. Photo: Tammy Marcum Smith.

James Marcum and Lula Davenport Marcum (banjo picker and cousin to Clyde Davenport). Photo: Tammy Marcum Smith.

Tammy Smith & Amy buddies since the mid 1980s photographed in 2017. Photo: Tammy Marcum Smith.

Portrait of 1992 National Heritage Fellow Clyde Davenport by Tom Pich.

Why Pinto Beans with 2 time James Beard award winning food writer Ronni Lundy

Season 7, Episode 35, 12/05/2020

Why Pinto Beans with 2 time James Beard award winning food writer Ronni Lundy

Today we are setting the table with 2 Christmas recipes and stories about soup beans. The happily retired former food writer for the Knoxville News Sentinel Mary “Dee Dee” Constantine will share a recipe for warm mulled cider. In Fred Sauceman’s Pot luck radio segment, he shares a story about a festive red and green pear salad. Ronni Lundy sheds light on the question “Why do we all eat pinto beans”? And seed saver John Coykendall shares a cute little story about a young man who was tired of eating beans. 

Links: 
Mary “Dee Dee” Constantine: @Skilletsister
John Coykendall (Seed Saver): https://www.facebook.com/john.coykendall.3
John Coykendall’s book: https://www.amazon.com/Preserving-Our-Roots-Journey-Southern/dp/0807170364
David Corbin’s Book “Life, Work, and Rebellion in the Coal Fields”:  https://www.amazon.com/Life-Work-Rebellion-Coal-Fields/dp/0252008952
Ronni Lundy - 2 time James Beard Award winning food writer: http://www.ronnilundy.com/
Award winning food writer, Sheri Castle: https://www.shericastle.com/
Fred Sauceman - Senior Writer, Associate Professor of Appalachian studies ETSU, News Director WETS, Johnson City, Tennessee: https://www.facebook.com/fred.sauceman

A variety of heirloom bean and peas on display at the Blount County Public Library which is home to the Blount County Public Library Seed Library. This display and collection are part of the ongoing seed saving work of Ashley Valentine and seed saver John Coykendall. Photo Amy Campbell.

Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine

Sotghum maker Mike Fleenor

Season 7, Episode 35. 11,28.2020

Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine

Today, we are setting the table with Sorghum, an ancient African Grass adopted to the southern table with a cast of characters including:

Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker.

Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses.

Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor”.

Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

Links:

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

Ronni Lundy: https://lisaekus.com/people/ronni-lundy/

Mary “Dee Dee” Constantine: @skilletsister

Chef Matt Gallagher: Knoxville Chef Matt Gallaher of Knox Mason and Emillia Restaurants in downtown Knoxville, Tennessee.     

Tennessee Pumpkin Pie with James Gann & Haylee Donahue

Season 7, Episode 34. 11/21/2020

Tennessee Pumpkin Pie

With guests James Gann of Townsend Tennessee, the specific type of pumpkin he grows and his pumpkin pie that won a ribbon at the Blue Ribbon Country Fair at the Great Smoky Mountain Heritage Center in Townsend, Tennessee. 

We also will be joined by Haylee Donahue who also is an East, TN resident, from Maryville, TN. She’ll share with us her recipe for gluten free, dairy free pumpkin pie that is absolutely delicious.. She will also let us know how you process the pumpkin from it’s original form into a puree to make pies with. 

In Fred Sauceman’s Pot Luck Radio series New York Times Novelist Adriana Trigiani shares autumn memories of growing in up in Big Stone Gap, and a little story involving the late actress Elizabeth Taylor.

Links:
Adriana Trigiani: https://adrianatrigiani.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman

Recipe from Haylee Donahue’s gluten free, dairy free pumpkin pie:
(Makes a double batch)

Ingredients:
2 cups pumpkin puree
12 ounces of coconut milk for dairy free pie. Or, instead of the coconut milk, use 1 (12 ounce) can evaporated milk instead if you do not mind dairy.
3 eggs
3/4 cup granulated sugar
1/2 tsp salt
1, 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 deep dish pie shells (Haylee used the gluten free pie shells from the grocery store)

Directions:
Mix together sugar, salt, spice, and eggs in a bowl.
Add pumpkin puree and almond milk.
Pour into pie shell.
Bake at 350 for 50-60 minutes (test with a tooth pick, if the tooth pick comes out clean, it is ready to remove from oven)

James Gann with his prize winning pumpkin pie at the Blue Ribbon Country Fair, Townsend, Tennessee.

Haylee Giebudowski holding a field pumpkin that we grew in our garden. Her Grandfather’s beehives are in the background.