Tennessee Muscadine Grapes and Wine

Season 8, Episode 41. 10/30/2021

Tennessee Muscadine Grapes and Wine

Our guests are Rick Riddle of the Winery at Seven Springs Farm, and JD Dalton, Vineyard Manager of Tsali Notch Vineyard, in Monroe County, TN. They will let us know of the history, taste, and the nutritional properties of this ingegenous grape to the South East and both Rick Riddle and JD Dalton will both speak on the topic of Muscadine wine.

Links: The Winery at Seven Springs Farm: https://www.winerysevenspringsfarm.com/

Tsali Notch Vineyard: https://tsalinotch.com/

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

Season 8, Episode 39. 10/23/2021

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

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

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

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

Seed Saver John Coykendall on Cushaw Squash

Season 8, Episode 37. October 9, 2021.

Seed Saver John Coykendall on Cushaw Squash

In this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash. I (Amy Campbell) share a recipe from John's book for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories. Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

Recipes below, please keep scrolling

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

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

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

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

Cushaw Recipes:

Baked Cushaw:

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

Here are the tools you will need:

• A vegetable peeler.
• A 3 quart shallow baking dish.

Here are the ingredients that you will need:

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

• 1/2 teaspoon baking powder

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

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

Recipe for Cushaw Custard shared from Fred Sauceman

Prepare the cushaw: Peel your cushaw. Cut it into quarters and scoop out the seeds. Cute the flesh into pieces and boil until tender.

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

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

Mix and place in unbaked pie shell

Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean

John Coykendall photographed in the backyard of his home in October of 2021. Credit: Amy Campbell

Paw Paw Fruit and Sentimentality

09/25/2021. Season 8, Episode 36

Paw Paw Fruit and Sentimentality

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

I (Amy Campbell) share directions on how to make Paw Paw butter.  (keep scrolling for that)

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

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

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

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

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

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

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

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

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

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

Directions:
Wash and peel pawpaws, put in stainless or enamel pot,  with the 2 cups water and 1/2 cup lemon juice, without removing seeds. Cook until soft, run through sieve or food mill.

Add pulp back to pan, add sugar, and cook down on low until mixture thickens.  (About an hour)  Turn off heat, add vanilla and stir well. 

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

Water bath for 10 minutes.
******You must make sure each jar is sealed following your hot water process. Do not use old lids, use new lids every time you can.

Jim Artman, Appalachian Grit

Season 8, Episode 35. September 18, 2021.

Jim Artman, Appalachian Grit

Would you all like to meet Jim Artman? After eight years in the Army and having battled a healthy cast of PTSD, Jim has a real story to tell. Jim healed his mind and body with nutritious food, exercise, and gratitude. And his life mission is to help other people gain access to healthy fruits and vegetables through his yard-to-table business Appalachian Grit in Knoxville—especially people who have limited access or residents of long-term health facilities. Jim is my guest on my latest show. ⁣ ⁣ Jim joined the Army to be involved with a mission greater than himself, and now his mission is to help people improve their lives through regenerative agriculture.⁣

And Fred Sauceman shares a segment which is an ode to green beans.

Appalachian Grit: https://www.appalachiangrit.com/

Farmer Veteran Coalition: https://tennessee.farmvetco.org/

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

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

Tennessee Apple Butter Making in Appalachia

Season 8, Episode 34. September 11, 2021.

Tennessee Apple Butter Making in Appalachia

Today, we are setting the table with a traditional food of Appalachia “Apple Butter”. Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar and sometimes cinnamon into this biscuit slathering favorite. It is one of those old fashioned foods that is still a favorite on dinner tables near and far, and makes a favorite gift for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve.

Our featured guest is Derek Blankenship who is an Orthapedic Therapist at an East, Tennessee long term health and heath care facility in East Tennessee. Derrick and his family keep a family tradition of making apple butter each year at this time of the year in Fall Branch, TN. The recipe that they use dates back to 1905.

Fred Sauceman - Professor of Appalachian Studies, ETSU, Johnson City, Tennessee with a 
And also Amy shares a recipe for “Apple Butter Pork Roast” by way of “All Recipes”.

And I (Amy Campbell) also share a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter.

Links:

Fred Sauceman: -https://www.facebook.com/fred.sauceman?fref=ts

Fall Branch Volunteer Fire Department: https://fallbranchvfd.org/

Apple Butter Pork Roast Recipe

Serves 6, Cook time: 3 hours, Prep time: 15 minutes

This recipe was found on the website: https://www.allrecipes.com/recipe/60492/apple-butter-pork-loin/

Ingredients:

• 2, 2 pound boneless pork loin roast (for a total of 4 pounds).
• Seasoning salt to taste
• 2 cups apple juice
• 1/2 cup apple butter
• 1/4 c brown sugar
• 2 Tb water1/4 tsp ground cinnamon
• 1/4 tsp ground cloves


Step 1: Preheat oven to 350

Step 2: Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.

Step 3: Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.

Step 4: Cover, and return to the oven for 2 hours, or until fork-tender.

Derrick Blankenship’s whole family is involved with the canning of the Apple Butter.

Derek Blankenship and daughter making apple butter.

Canning the Apple Butter is a family event.

Family Farming with Mike and Tammy Zavels, Corryton, Tennessee

Season 8, Episode 33. September 4, 2021.

Family Farming with Mike and Tammy Zavels, 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. Mike and Tammy have been making a living from their farming for over 30 years. 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

Zarzor’s Restaurant: https://www.facebook.com/zarzourscafe/

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

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

John Coykendall, Seed Saver, and Cades Cove Memories

Season 8, Episode 32. 08/28/2021.

John Coykendall, Seed Saver, and Cades Cove Memories

Guests include: John Coykendall, Seed Saver Lois Shular Caughron and Ruth Caughron Davis Cades Cove Preservation Association Annual Homecoming Event

Setting the table with old-time, heirloom seed, and seed saving stories with seed saver John Coykendall, and memories of Cades Cove from Lois Shular Caughron and her daughter Ruth Caughron Davis. Lois and Ruth share memories of Kermit Caughron who was known as the bee man and was always giving people his “bean seed”. His home and garden sat near the Cades Cove loop until 1999. Visitors to the Great Smoky Mountains National Park touring Cades Cove often met Kermit. Kermit often shared his honey, and bean seed from his garden with visitors to the park. Kermit’s widow Louis Shular Caughron is known as the last woman out of the cove. She was the last of resident of Cades Cove after the establishment of the park took the land and homes of the residents of Cades Cove.

And I, (Amy) also share news of an event taking place Saturday, August 28th, from 10:00 - 5:00 P.M. at the Cades Cove Preservation Association in Maryville, “The Annual Cades Cove Homecoming”.

Links:

• Cades Cove Homecoming event and Cades Cove Preservation Association: http://www.cadescovepreservation.com/
• John Coykendall book: https://lsupress.org/books/detail/preserving-our-roots/
• Seed Saver Exchange where John saves and shares his seed: https://www.seedsavers.org/

John Coykendall signs his book Preserving Our Roots: My Journey to Save Seeds and Stories. (Photo Amy Campbell)

Tennessee Fried Pies with Dale Mackey of Dale's Fried Pies & More!

Season 8, Episode 31. 08/21/2021

Tennessee Fried Pies

Today, we are setting the table with fried pies.

We have 3 guests today:

Dale Mackey - creator of Dales Fried Pies and Co-Owner of the Central Collective, Knoxville. Dale shares how she started her small fried pie business and also shares one of her favorite go-to recipes that she and her husband Shawn Poynter enjoy. Shawn is an extremely talented editorial and portrait photographer.

Iva Spoon Wilde, of Walland, TN - Iva shares her recipe for her homemade peach filling, and how she makes her pie crust and fried pies. And Iva is the woman who at the age of 6 could dress a chicken. Her Grandmother taught her to do that.

Also, we hear Fred Sauceman’s Pot Luck Radio series about a Lord’s Acre Sale that is held yearly in Hilton’s VA where fried pies play a large part of this yearly event.

Links:

Dales Fried Pies, Knoxville: http://dalesfriedpies.com/

Central Collective, Knoxville: http://dalesfriedpies.com/

Shawn Poynter Photography: http://www.poynterphotoco.com/

Great Smoky Mountain Heritage Center, Blue Ribbon Country Fair: https://www.gsmheritagecenter.org/event/blue-ribbon-country-fair-2/

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

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

Dale Mackey, Owner of Dale’s Fried Pies. Dale and Photographer Shawn Poynter own and operate the Central Collective, Knoxville where Amy Campbell recorded Dale and took this photo, 2021.

Pickles

Season 8, Episode 30. 08/14/2021.

In this episode, we are setting the table with pickles.

I (Amy Campbell) share Minnie Pearl’s recipes for Curry Pickles and Mustard Pickles from her cookbook Minnie Pearl Cooks.

Fred Sauceman shares a pickle recipe from Distiller Jack Daniel’s great, great, gran niece, Lynne Tolley.

Who was John Egerton? Elizabeth Simms lets us know who this man was & Robert Gipe tells a humorous story of his days working in a pickle factory. Amy recorded Elizabeth & Robert at the Appalachian Food Summit in September of 2016.

Links:

Elizabeth Simms http://elizabethlsimsllc.com/

Robert Gipe: https://www.robertgipe.com/

Fred Sauceman https://www.facebook.com/fred.sauceman?fref=ts

Appalachian Food Summit: https://www.appalachianfood.com/

John C Egerton: [https://www.southernfoodways.org/interview/john-egerton/][4]

Recipes:

Minnie Pearl’s Curry Pickle recipe:

Equipment you will need:

• 4 pint jars
• A pot that will hold at least 6 quarts of boiling liquid
• Hot Water bath canner with the wire basket
• Hand held Jar lifter, air bubble wand.
• Magnetic wand for lifting lids out of hot water
• Brand new, and clean canning lids.
• A drying rack placed away from drafts.
• Several of clean kitchen towels.

To Prepare:

Wash your jars in the dishwasher, or really well with hot, soapy water.

Boil your jars for a minimum of 10 minutes and keep these jars in the hot water on simmer until you need to use them.

Get a small saucepan out, fill with water to half full, bring the water to boil, and place your lids in the water. Keep them in this hot water until you need to use them. (I know, they say you don’t need to do this step, but I am stuck in old ways, so, do as you like on that step)

Groceries you will need:

• 2 1/2 pounds 4-5 inch picking cucumbers
• 1 c sugar
• 2 T salt
• 2 T mustard seed
• 2 T curry powder
• 1 1/2 tsp celery seed
• 1 2/3 c white vinegar
• 1 c water

Directions:

Wash cucumbers thoroughly. Be sure to cut off both ends where bacteria can remain. Cut into chunks. Combine sugar and remaining ingredients (except cucumbers). Heat to boiling. Add cucumbers. Heat just to boiling point. Simmer while quickly packing 1 hot, sterilized jar at a time. Fill to within 1/8 inch from the top making sure vinegar solution covers cucumbers. Seal and process in boiling water bath for 10 minutes. Makes 4 pints.

*And a note from me here: Always consult the Ball Blue Book for correct times and safe canning instructions.

Minnie Pearl’s Mustard Pickle Recipe:

Groceries you will need:

• 2 quarts medium-sized cucumbers
• 1 quart green tomatoes
• 1 large cauliflower
• 2 sweet red peppers
• 1 quart pickling onions
• 1 cup salt
• 3 quarts water
• 6 T. dry mustard
• 1 T. tnumeric
• 1 c. all purpose flour
• 3/4 c. water
• 2 c. sugar
• 2 quarts vinegar
• 2 T. celery seed
• 1 T/ peppercorns

Directions:

Wash and drain vegetables. Cut cucumbers into 1/2-inch cubes, tomatoes into wedges, and cauliflower into small flowerets. Remove seed from peppers. Cut into small pieces. Peel onions. Cut in half. Dissolve salt in 3 quarts water. Pour over vegetables. Let stand 12 hours. Rinse. Drain for 1 hour. Combine dry mustard. turmeric, and flour. Gradually add the 3/4 cup water, stirring until smooth. Add sugar, vinegar, celery seed, and peppercorns. Cook over medium heat until sauce coats a spoon. Add vegetables. Simmer 15 minutes. Pack, boiling hot, into sterilized jars. leaving 1/4 inch headspace. Seal. Process 10 minutes in boiling water bath. Makes 12 pints. *Refer to the Ball Blue Book for directions on safe food preservation methods.

Overnight Pickle Recipe shared by Fred Sauceman:

Overnight Pickles adapted from the cookbook Jack Daniels the Spirit of Tennessee Cookbook, written by Pat Mitchamore and Lynne Tolley.

• Peel slice 6 med cucumbers
• 2 sm onions sliced
• 1/4 c sugar
• 1 c apple cider vinegar/or white vinegar
• 1 tsp mustard seed
• 1 tsp dill seed
• 1 tsp celery seed
• 1 T tsp salt
• 1/2 tsp cream of tarter
• Bring to boil, boil for 1 min
• Pour over cucumbers and onions
• Pour mixture in a no-reactive bowl, cover and marinate overnight. These will be ready to eat the next day.

This is a good cookbook Minnie Pearl Cooks written by the queen of country comedy Minnie Pearl. Copies can be found fairly easily for a reasonable price in paperback. Published in 1970.

Robert Gipe (left), Elizabeth Simms and Chef Travis Milton photographed at the Appalachian Food Summit, Loyal Jones Appalachian Center, Berea, Kentucky in 2016.

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

Season 8, Episode 29. 08/07/2021.

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

On the show today, we are setting the table with Tennessee-made Country Ham or Tennessee prosciutto.

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

I'll share with you an easy appetizer that I have developed and named Smoky Mountain Sushi. It is not made with seafood, but rather country, ham, collard greens, and black-eyed peas. Keep scrolling for the recipe and a link where I demonstrate how to make this on WBIR Channel 10.

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

Fred Sauceman's Pot-Luck Radio series features Joyce and Nancy McCarroll. They ran the restaurant at Traveler's Restaurant in Traveler's Rest, South Carolina, until 2018.

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

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

Fred Sauceman, maker of the “Pot Luck Radio” segment: https://www.facebook.com/fred.sauceman


Recipe for Smoky Mountain Sushi: Keep scrolling

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

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

Tommy Bateman (left) and Allan Benton cut ham at Benton’s Smoky Mountain Country Ham, Madisonville, Tennessee.

Chicken Recipes from Tennessee and Kentucky

Season 8, Episode 28. July 31, 2021⁣

We are setting the table with Chicken.

Farmer Aliceson Bales of Bales Farm, Mosheim TN, shares her recipe for buttermilk chicken, how to get the most of an entire chicken, and how to make chicken broth. Aliceson and her family, Barry, and Marshall operate their family farm, which has been in continuous operation since 1882. Marshall is the 6th generation farmer of this land and is an impressive young farmer. They produce premium pasture-raised meats, and Marshall is head of the egg program. Barry Bales is a multi-grammy award-winning musician and has played for many years with Alison Krauss and Union Station. Barry even wrote the theme song for Aliceson’s segment called “Ali’s Tune.” ⁣

We also hear from Lois Shular Caughron and her daughter Ruth Davis of Blount County, TN, with a recipe their family has enjoyed for many years, which is easy to prepare and economical, Chicken and Crackers. Lois is known as “The Last Woman out of the Cove.” The cove referenced is Cades Cove, a part of the Great Smoky Mountains National Park and once Lois and Kermit Caughron’s home.

James Beard award-winning food writer Ronni Lundy reads from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990. In this recording, she reads from her book on honest fried Chicken prepared in cast iron.

From Radio Bristol, Farm and Fun time Show will hear an heirloom recipe and accompanying jingle written and performed by Chris Treulson of Bill and the Belles. Chuck Gordon, CEO of Tri-City Beverage makers of Dr. Enuf, is the guest of this segment. Dr. Enuf has been made by Tr-City Beverage in Johnson City, Tennessee, for over 70 years. (They do not advertise on this show).

Recipes: Keep on scrolling, they are after the links. Sorry.

Links:

Bales Farm: https://balesfarmstn.com/

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

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

Tri City Beverage: https://www.drenuf.com/

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

Recipes:

Ma’s Chicken and Crackers from Ruth Davis and Lois Shular Caughron.

Ingredients:

• 1 box of saltines.
• 1 whole chicken cut into pieces.

Directions:

• Cover chicken pieces with water, (bones, skin and all), salt to taste, in a large pot until the chicken is tender (45-50 minutes). Ruth says for an old hen, it might take 50 minutes to get it tender.
• In a large bread pan with 2 inch sides, fill it with broken crackers (1 inch deep)
• Lift the chicken out of the pot bone-in and put it all over the crackers.
• Pour the broth over the top.
• Bake in the oven until browned on top.

Buttermilk Chicken from Aliceson Bales of Bales Farm:

Ingredients:

• 1 whole chicken
• Salt
• Buttermilk

Directions: Get a big Zip lock bag, and set this bag down into a big bowl. Place the bird legs up into this bag, sprinkle generously with salt. (Aliceson uses Kosher salt, but, use what salt you like to use). Cover the chicken with buttermilk. Put in fridge, soak bird 8 hours or overnight, or as long as you have time to soak it.

When you are ready to roast the chicken, remove it from the refrigerator, and let the chicken in the back of buttermilk sit out on the counter to let it come up towards room temperature (no more than 2 hours unrefridgerated).

• Set oven to 410 degrees.
• Drain chicken, rinse, pat it dry.
• At this point, Aliceson sprinkles it with salt again.
• Place in a roasting pan, or a cast iron skillet, legs toward back.
• Roast the chicken at 410 degrees for 10 minutes and the skin will turn golden brown.
• Reduce heat to 350 and roast for about 50 minutes.
• Internal temp needs to be 165 degrees with a meat thermometer.
• Cover chicken with foil and let it rest for 10 minute.
• Separate bone from the meat.

Bone broth from Aliceson Bales:

Put bones in a big pot, covered with water with a Tablespoon of Apple Cider Vinegar (it draws the nutrients out of the bones and into the broth)

• Cook 8 hours on low until you can take a bone and easily bend or break it.
• Keep in fridge for the week and use it for all of your cooking.

Honest fried Chicken shared from Rhonni Lundy from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990.

Ingredients:

• Chicken cut into pieces.
• Salt and pepper your flour and dredge the chicken in it.
• Use good leaf lard if you can get it, canola oil if you can’t find the lard.

Directions:

• It will take 30-35 minutes to cook to fry the chicken.
• Dredge your chicken in flower and fry in shallow oil in your heavy pan (about 1 inch of oil or lard, covered with a tight fitting lid)
• Turn chicken over half way through the cooking process. Final crisping: Take the lid off for a final crisping for a few minutes before serving to crisp up the outer layers of the fried chicken. If this step is not followed, the crust will be mushy.

A word about your frying pan and lid: Ronni uses a cast iron pot with straight sides, and a lid with nipples that lets the steam drip back down on the chicken when it is cooking. This way the juice stays in the meat. You need a heavy skillet with a tight lid, with straight sides, not an omelet pan.

Young Farmer Marshall Bales, Mosheim, TN. I (Amy Campbell) took the picture you see of Marshall holding one of his laying hens in 2019 when he was just ten years old. Find them https://balesfarmstn.com/

Tennessee berries, cobblers, and memories of Cades Cove

Season 8, Episode 27. 07/17/2021 ⁣

⁣ Tennessee berries, cobblers, and memories of Cades Cove.⁣

⁣ On this episode of the Tennessee Farm Table, Amy sets the table with berries of the season, locations of regional pick-your-own farms, recipes for fruit desserts, blackberry jam, and a Blackberry slump grunt from Dee Dee Constantine. Amy’s guests are Farmers Susan and John Keller of Blount County, TN, Dee Dee Constantine, Ruth Davis, and Lois Shuler Caughron (known as the last woman out of the Cove)⁣ ⁣ Lois and Ruth share memories of Kermit Caughron, how he enjoyed making “dew” from fruits of the season when a resident of Cades Cove, and news about a book signing at the Cades Cove Preservation Association.⁣

In addition to the podcast, The Tennessee Farm table is broadcast weekly by radio on Saturdays 9-9:30 WDVX, Knoxville, and 2-2:30 WUTC, Chattanooga. These are listener-supported non-commercial radio stations committed to delivering regionally produced programming like The Tennessee Farm Table. The Tennessee Farm Table is solely created, funded, produced, and financed by Campbell Creative and is not owned or produced by WDVX or WUTC.⁣

For recipes, keep scrolling, they are on this page.

Links to guests:

Susan and John Keller, Farmers and Owners of Kelmont Farms: Available by phone (865) 982-4267

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

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

Berry Farms that were mentioned in the show:

Beauchene Berry Farm - U-Pick 9020 Bluegrass Rd Knoxville TN 37922 (865) 693-4221 Open: Tues, Fri, Sat Check this facebook page for directions and updates: https://www.facebook.com/BlueberriesAndBlackberriesOnBluegrassRoad/

Honeys Blueberry Farm - U-Pick 4333 Kingston Hwy. Louden TN 37774 Phone: (720)-239-2472 Check this facebook page for directions and updated information: Facebook page: https://www.facebook.com/pages/category/Farm/Honeys-Blueberry-Farm-214740178566045/

Blueberry Hill Farm, Noris, TN Is not open this year for u-pick, but, they might be found at the Norris TN farmers’ market from time to time. http://tnblueberries.com/

Santa’s Berry Farm 620 Towee Falls Rd (40.42 mi) Tellico Plains, TN, TN 37385 Phone: (423) 253-6742 https://www.facebook.com/grampysanta/

Tennessee Blackberries on the vine.

Recipes:

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

Ingredients:

1 c self rising flour

1 c sugar

1 c milk

1 stick butter (melt this in a 9x13 pan)

Directions:

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

Recipe for Blackberry Grunt Slump provided by Dee Dee Constantine.

Ingredients:

4 c fresh berries, or frozen berries, defrosted, drained.

1 c All purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

2 T sugar

2 T butter

1/3 c whole milk

To make the dumplings:

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

Recipe 3:

Blackberry Jam from Minnie Pearl Cooks

Ingredients:

9 cups blackberries

6 cups sugar

Directions:

Wash and drain berries. Combine berries and sugar

Slowly bring to a boil.

Cook until mixture almost reaches jelly point.

Spread in shallow pan.

Let stand until cool or overnight.

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

⁣ The entire TennesseeFarmTable.com Web site, and all contents on the site as well as all podcasts are copyright @2014-2021 by Campbell Creative. All rights reserved. ⁣

Special Growers, Maryville, Tennessee

Season 8, Episode 26. 07/10/2021

Today, we are setting the table with herbs and cut flowers grown by Special Growers. Special Growers is a non-profit organization located in Blount County, TN. This organization offers workforce development training and employment for people with disabilities who are aging out of high school special education classes. At Special Growers, they grow culinary herbs and cut flowers and are supported by area restaurants, corporate donors, and community members. Kent Davis is our guest, a founding member of Special Growers, and is also a parent of a child that benefitted from Special Growers. In Fred Sauceman’s Pot-Luck Radio Series, he features the Moonpie, which has been made for over 100 years by the Chattanooga Bakery in Chattanooga, TN.

Links:

Special Growers: https://www.specialgrowers.com/

Link to Special Growers Summer Dinner Series: https://www.specialgrowers.com/event-details/summer-garden-dinner-series-with-matt-gallaher-emilia-italian

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

Chattanooga Bakery, makers of the Moon Pie for over 100 years: https://moonpie.com/about

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

Pictured Left to Right are Harrison Inman, employee and artist at Special Growers and Director of Operations, Maria Laughlin.

Pictured left to right are Elise McDaniel, Maggie Gallaher, John Dudok, and Emily Knapp employees and volunteer at Special Growers, Maryville, Tennessee.

Pictured left to right me (Amy Campbell) with Kent Davis. Kent is one of the founders of Special Growers and a parent of a child who benefitting from this organization.

A Tennessee perspective of 4th of July Foods

Season 8, Episode 25. July 3, 2021.

A Tennessee perspective of 4th of July Foods

We are setting the table with 4th of July foods. Food that is easy to take to a covered dish or picnic with that Southern Flair. Our guests on the program today are:

• Micah Talley, Co-Owner of Diamond Jack Wine Bar in Maryville, TN, on the topic of pickles, hot dogs, and a refreshing cocktail for the 4th of July.
• Food writer Fred Sauceman with his Pot-Luck Radio segment on Lemonade.
• Sevierville, TN natives, Jessi and Joe Baker, Founders, and Owners of Ole Smoky Moonshine, with a recipe for a Moonshine cocktail
• And myself (Amy Campbell) with 2 recipes. One for mint lemonade made without sugar, and a recipe for Watermelon Salad with feta and mint. *Recipe for watermelon salad is at the end of these notes if you keep scrolling.

Links:

Diamond Jack Wine Bar, Maryville TN: https://www.diamondjackwinebar.com/

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

Watermelon and Feta Salad with Mint recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a5739/watermelon-salad-feta-mint-recipe/

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

Jessi and Joe Baker, Ole Smoky Moonshine: https://olesmoky.com/collections/moonshine?gclid=CjwKCAjwrPCGBhALEiwAUl9X0_Zpg-F2l_A09QRvsA74aGTfbv2doaCR-78U2gsv4bzry3jLX7IdVRoCnsYQAvD_BwE

Micah Talley, co-owner of Diamond Jack Wine Bar, Maryville Tennessee. https://www.diamondjackwinebar.com/

In this episode, Amy Campbell (producer and owner of The Tennessee Farm Table Podcast and Broadcast) shares a recipe for Mint lemonade made with no sugar pictured in Amy’s Grandmother’s pitcher.

Rebuilding lives with Tennessee Grass-Fed Charcuterie and Farming

Season 8, Episode 24. 06/26/2021

In this episode, we are setting the table with Tennessee grass-fed salami from Century Harvest Farm, Greenback, TN, and how this farm is home to a foundation that helps rebuild lives through farming and production of beef charcuterie, vegetables, and other wholesome farm products. The guests are Chris Burger and Brenna Wright.

Guests on the show in this episode include:

• Chris Burger, Farmer, Owner, Co-Farm Manager at Century Harvest Farms in Greenback, TN. Chris farms the grass-fed herd and is Creative Director of the Farm. He shares information with us on the benefits of grass-fed beef nutritionally and environmentally. Chris describes the process Century Harvest Farms uses to produce its salami and charcuterie offerings. The farm offers a USDA inspected commercial production kitchen located at Century Harvest Farms, Greenback, TN.

• Brenna Wright, social worker and an urban farmer. Known for her highly successful urban farm, Abby Field Farm and Knox City Farm in Knoxville, TN. Brenna is now part of Century Harvest Farms and shares her abilities in social work and farming to improve lives as Co-Farm Manager at Century Harvest Farms Foundation Downtown Knoxville and Greenback.

• In Fred Sauceman’s Pot-Luck Radio series, he shares the voice of Pal Barger speaking on the unique architecture of Pal’s Sudden Service restaurants located in upper East Tennessee. This regional restaurant chain was founded in 1956 by Fredrick “Pal” Barger.

Links:

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

Pal’s Sudden Service: https://palsweb.com/

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

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

Brenna Wright’s photograph was taken by Amy Campbell at Century Harvest Farms Foundation in April of 2021.

Chris Burger slices grass-fed, preservative free salami produced in the USDA approved facility and commercial kitchen at Century Harvest Farm, Greenback TN. Chris is owner, co-farm manager and raises the grass-fed cattle heard at Century Harvest Farms. 

Fred Sauceman provided the picture of Frederick “Pal” Barger sitting on his desk at Pal’s World Headquarters in Kingsport, TN.

Barbecued Pig and a bootlegging story for Daddy

Season 8, Episode 23. 06/19/2021.

Barbecued Pig and a bootlegging story for Daddy

In this episode, we are setting the table with a great Barbecue recipe, and a story on running untaxed liquor, and the blow that prohibition took on Tennessee Agriculture. Farmer, Mother, and a great cook, Aliceson Bales of Bales Farm (Mosheim TN) shares the easiest recipe for barbecue pork shoulder just in time for Father's Day. Aliceson's husband is multi-Grammy award-winning Barry Bales, and he made a theme song just for her that you will hear. We also hear from Rick Riddle of The Winery at Seven Springs Farm (Maynardville, Tennessee) and a story involving prohibition, running whiskey, Junior Johnson, and bringing on the thunder.⁣

The beautiful photo of Aliceson Bales was taken by Tina Wilson.

*Keep scrolling down for Aliceson's recipe.

Bales Farms: https://balesfarmstn.com/

The Winery at Seven Springs Farm: https://www.winerysevenspringsfarm.com/

Tina Wilson Photography: https://reclaimedinspired.com/tina-wilson-photography/

Emi Sunshine: https://theemisunshine.com/

Alison Bales Barbecue Pork Shoulder Recipe

Hands-on time 5-10 minutes Yield: 6-8 servings

You’ll need:

A crockpot 2-2.5 pound pork shoulder 1 cup paprika 1/2 cup white sugar or substitute (I recommend Monk Fruit) 1 tablespoon onion powder

Mix the spices and rub on your pork shoulder. Place pork shoulder in the crockpot and cook on high for 4-5 hours or low for 8 hours. The pork is done when it falls off the bone and you can easily pull it apart.

Shred with forks or chop with a knife and serve on sandwiches, barbecue nachos, pizza, salads or just on a plate.

Enjoy!

The beautiful photo of Aliceson Bales was taken by Tina Wilson. ⁣Tina Wilson Photography: https://reclaimedinspired.com/tina-wilson-photography/

Lye soap, Hydrangeas, Posh Squash Casserole, and Elderberries

Season 8, Episode 22. 06/12/2021

Lye soap, Hydrangeas, Posh Squash Casserole, and Elderberries

Today we are setting the table with Lye soap. Hydrangeas, posh squash casserole, and elderberries. Our guests are Rachel Davis of J & R Farms. She makes her own lye soap. We also visit with Josh Lowans and hear about elderlies and the syrup that he is involved in making at Salubrious Farms in Walland and Knoxville, Tennessee. Food writer and food historian Fred Sauceman shares a memory and recipe for Posh Squash casserole. I (Amy) have many growing and care tips for growing and caring for blue and pink hydrangea

Links:

J & R Farms where you can find Rachel Davis’s step by step directions for making cold process lye soap: https://www.jandrfarmstn.com/?p=2748

Salubrious Farms (Where Josh Lowans works and makes Elderberry syrup): https://salubriousfarms.com/our-story/

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

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

Rachel Davis’s Lye Soap. Follow this link to J & R Farms where you can find Rachel Davis’s step by step directions for making cold process lye soap: https://www.jandrfarmstn.com/?p=2748

BattleField Farm & Gardens & the Broccoli Lady

Season 8, Episode 21

BattleField Farm & Gardens & the Broccoli Lady

Today we are setting the table with urban community gardening, and broccoli casserole. Our first guest is Chris Battle who created BattleFiled Farms and Gardens in East Knox County his motto is “Fighting food disparity, building community”. We also hear a wonderful short story by Fred Sauceman about the late Glodine Davis of Johnson City known as “The Broccoli Lady” and the recipe and memory of her beloved broccoli casserole.

Links: BattleField Farm and Gardens: https://www.facebook.com/battlefieldfarmandgardens/

Link to a story written by Fred Sauceman that ran in the Johnson City Press February 20, 2018 in memory of Glodine Davis “The Broccoli Lady”.

https://www.johnsoncitypress.com/the-broccoli-lady/article_eee54cc2-a830-59bf-b4fe-4a92267f0ad6.html

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

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

Glodine Davis “The Broccoli Lady” Broccoli Casserole recipe by way of Fred Sauceman

Ingredients:

2 fresh bunches broccoli, cut into florets and boiled (frozen can be used, but it isn’t as good)

small onion chopped

2 beaten eggs

1 stick of butter cut into thin slices

2 cans cream of mushroom soup

1 1/2 cups grated cheddar cheese

1 sleeve Ritz crackers crushed / or Townhouse Crackers

Directions:

Boil broccoli florets for about 5 minutes. Drain.

Mix broccoli with 2 cans of cream of mushroom soup, onion, 2 beaten eggs, grated cheddar cheese and butter slices.

Bake at 350 degrees until it is bubbly

And remember “The Broccoli Lady, GLodine K. Davis”

Sadly, Glodine passed away December 2nd, 2017. This is a link to Glodine K. Davis’s obituary. https://www.johnsoncitypress.com/obituary/glodine-k-davis/article_b9cc0151-3806-5bc9-b8e8-dce6136ab93e.html

Chris Battle of BattleField Farm and Gardens: https://www.facebook.com/battlefieldfarmandgardens/

Glodine Davis in her kitchen. This image appeared in an article written by Fred Sauceman in 2018 in the Johnson City Press: https://www.johnsoncitypress.com/the-broccoli-lady/article_eee54cc2-a830-59bf-b4fe-4a92267f0ad6.html

Cornbread, sugar, no sugar, and Cornbread Salad

Josh Lowans gets comfortable while spreading the good word about Cornbread Salad during the recording of a Barncast at Amy Campbell’s barn, May of 2021. Connect with Josh through instagram @Joshlowans and @salubriousfarms a nicer fella you may never meet.

Season 8, Episode 20. 05/29/2021

Cornbread, sugar, no sugar, and Cornbread Salad

We are setting the table today with cornbread I’ve assembled an all star line up of guests today to talk about this soul satisfying staple.

• Karen Shankles was the grand prize champion of the Ntl Cornbread Festival held annually in April in South Pittsburg, TN - she is going to share her recipe with us for Festive Good Luck Corn Bread Skillet.
• James Beard Award winning food writer Ronni Lundy lets us know how she makes her skillet cornbread to go along with a pot of soup beans. And she also shares with us what she calls her tao of cornbread.
• Food preservationist with deep family ties to the east TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways.
• And Josh Lowans will describe a recipe for Cornbread salad that his better half Meagan makes and is his family’s go-to recipe.

Links:

Karen Shankles: She owns an accounting firm in Knoxville. Here is her Linkedin link: https://www.linkedin.com/in/karen-shankles-45095054

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

Dee Dee Constantine: @skilletsister

Adrian Miller: https://adrianemiller.com/about/meet-adrian/

Josh Lowans: On instagram @joshlowans

Shannon Walker: On instagram @newchilhoweevisions

National cornbread Festival: https://nationalcornbread.com/ Emi Sunshine:https://theemisunshine.com/

Recipes:

Festive Good Luck Corn Bread Skillet. This recipe was shared by Karen Shankles who won the grand prize with this recipe at the National Corn Bread Festival in South Pittsburg, Tennessee in 2015. Link to Karen Shankles prize winning Festive Good Luck Cornbread Skillet recipe: https://www.myrecipes.com/recipe/festive-good-luck-cornbread-skillet

Corn Bread Salad:

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

Ingredients:

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

2 - 3 really ripe tomatoes, diced

1 can pinto beans drained, not rinsed

Fresh corn cut off of the cob

Shredded cheese of your choice

Ranch dip (make your own with herbs of your choice, sour cream and mayonnaise)

To assemble, layer in this order:

Crumble cornbread and place in bottom of serving container

Layer pinto beans on top of the cornbread

Layer cut corn over the beans

Layers the diced tomatoes over the corn

Layer of ranch dressing

Layer of bacon (use Benton’s bacon if you can get it)

Cheese on the top

Tips:

Chill for 2 hours before serving

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