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Buck Dancing, square dance calling, Christmas Tree farming Leo Collins with Blue Bird Christmas Tree Farm in Heiskell, Tennessee.

Show Notes December 9 - 2017
Buck Dancing, square dance calling, Christmas Tree farming Leo Collins with Blue Bird Christmas Tree Farm in Heiskell, Tennessee. Hear about BlueBird Christmas Tree Farm, Fred Sauceman's "Potluck Radio" segment with Allan Benton's Red Eyed Gravy recipe, and news and events round Knoxville this week of December 9, 2017.
Connect with guests of the show:
Bluebird Christmas Tree Farm:  http://bluebirdtrees.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Peg Hambright, artist, musician and owner of Magpie’s Bakery:   https://magpiescakes.com/
Newspaper story written by Mary Constantine about Leo Collins: http://www.knoxnews.com/story/life/2017/11/22/christmas-tree-farms-opening-season-knoxville-east-tennessee/862657001/

Photo from KNS, Newspaper story written by Mary Constantine about Leo Collins: http://www.knoxnews.com/story/life/2017/11/22/christmas-tree-farms-opening-season-knoxville-east-tennessee/862657001/

Photo from KNS, Newspaper story written by Mary Constantine about Leo Collins: http://www.knoxnews.com/story/life/2017/11/22/christmas-tree-farms-opening-season-knoxville-east-tennessee/862657001/

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Appalachian Stack Cake with Jill D. Sauceman, Fred Sauceman & the "Moon Pie", Ronni Lundy on Sorghum

November 18, 2017 Apple Stack Cake Show Notes:

-Jill Derting Sauceman shares her family memories of her GrandMother’s Apple Stack cake that she makes every year.  For the recipe, go to this link and scroll down to the 3rd entree by Ronni Lundy. http://archive.constantcontact.com/fs020/1103080512258/archive/1109056460614.html

-Fred Sauceman has a new segment from his “potluck radio series” about the Chattanooga Tennessee Moon Pie. Connect with Fred here:  https://www.facebook.com/fred.sauceman

-Ronnie Lundy (Author of the James Beard Award Winning cookbook Victuals) shares her knowledge of sorghum grain and history. Connect with Ronnie here: http://ronnilundy.com/

Jill Derting Sauceman with her Grandmother's Apple Stack Cake

Jill Derting Sauceman with her Grandmother's Apple Stack Cake

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Thanksgiving Turkey Tips. Recipe from Rachel McCormick with her always juicy turkey. Fred Sauceman on turkey herding

A picture of Rachel McCormick's "Always juicy, brined turkey" recipe is written below.

A picture of Rachel McCormick's "Always juicy, brined turkey" recipe is written below.

November 11, 2017 Turkey Show Show Notes:
-Rachel McCormick’s always juicy, always delicious brined turkey recipe. Recipe below.
-Turkey Herding from Fred Sauceman’s “Potluck Radio”. Connect with Fred: https://www.facebook.com/fred.sauceman
-Amy brings you tips on selecting the right size turkey for the crowd, thawing, brining, and cooking your Thanksgiving turkey. All of this information is written below.

Rachel’s always juicy brined turkey recipe:
Brine ingredients:

1 c. Kosher salt
1/2 C. light brown sugar
1 Gallon chicken stock
1 TB. Black peppercorns
1/2 Tb. Allspice berries
1/2 Tsp. Candied ginger
1 Gallon ice water
Directions:
-Put salt, sugar, chicken stock in crockpot, allow to dissolve and then cool.
-Place turkey bread side down in large container (food safe plastic, stainless steel, or a brining bag, or as Rachel used a paint bucket she bought from Lowes), pour brine and water over turkey.
Brine for 6 - 8 hours depending on the size of the turkey. Or average 45 - 60 minutes per lb. in brine solution.
-Remove turkey from brine over the sink. Discard the brine. Rinse the turkey inside and out and pat dry with paper towels.
*It may turn this light blue color, that is OK, means you are doing it right. Don’t panic.
-Truss the turkey’s legs.
Aromatics
Ingredients:
1 red apple (cut in 1/2 or quarters, 1/2 onion, 1 cinnamon stick, 1 c. water. 
Microwave all for 5 minutes and then stuff into bird cavity.
Cheesecloth skin wrapping:
Ingredients:
Cheese cloth (Enough to cover turkey in 1 layer)
1/2 stick Butter (melted)
Herbs De Provence (a couple of pinches)
White Wine (1/2 c. dry white wine)
Melt the butter and add all together, soak the cheesecloth in this mixture for a minute or 2, then drape over the turkey.
*White wine tip use a DRY white wine. Sweet wine will burn the skin. 
Cook:
Preheat oven to 500 degrees. Roast turkey for 30 minutes, then turn it down to 350 degrees. Let it sit there until it is done. (when the meat thermometer reads 160 degrees in the thickest part of the thigh. 
Pull it out of the oven. Remove the cheesecloth, cover with foil until ready.

Tips for selecting, preparing, brining and cooking your turkey

Selecting a turkey:
-Figure on 1 to 1 1/2 pounds of turkey per person
-If you are expecting a crowd (over 12 people, instead of buying a huge turkey, consider buying 2 smaller turkeys. The larger turkeys (say 15 pounds and over) can cook unevenly, possibly leaving you with very dry outer white meat. 
-They also can be so heavy, that they are more difficult to lift, and manage.
-The smaller size birds are more likely to be in stock and the heritage and organic varieties come in smaller size birds.
Fresh or frozen?: If you are planning on using a frozen turkey, be sure to allow yourself ample time to thaw it out.  There are 2 different safe ways to thaw out the bird. Refrigerator or cold water thawing. If you use the refrigerator, it is easy, but takes more time.
To thaw a turkey in ice water, you have to constantly change the ice water every 30 minutes, and rotate the bird to keep the temperature consistent and prevent bacteria proliferation.
Thawing on the counter is not a good idea because of the uneven temperatures in the bird and invitation to bacteria growth.

Thawing: 
Refrigerator thawing
Thaw breast side up, in an unopened wrapper on a tray in the fridge
-Be sure the fridge temp is (40 degrees Fahrenheit or below).
-Allow at least 1 day of thawing for every 4 lbs. of turkey.
-Use within 4 days after thawing.
Cold Water Thawing
Thaw breast side down, in an unopened wrapper, with enough cold water to
cover your turkey completely.
-Change water every 30 minutes and if turkey cannot be completely covered, rotate every 30 minutes to keep the turkey chilled.
Estimate a minimum thawing time of 30 minutes per lb. of turkey.

Brining:
Brining the turkey will make it more juicy. The primary reason to brine the turkey is to ensure the meat is moist as opposed to imparting flavor.
Here are steps to brining:
First thing here is to be sure the container you are going to brine your turkey with will fit in your fridge.
-Purchase a fresh turkey to eliminate the need to thaw, or completely thaw a frozen turkey.
-The night before roasting, remove the giblets and turkey neck. Rinse the turkey inside and out.-Prepare your brine. Be sure to mix ingredients until all of the salt is dissolved.  -If your brine is heated, be sure to cool it to room temperature before brining.
-Place the turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. 
-Add brine, covering the entire turkey.
-Place in the refrigerator to let the brine do it’s thing. As a rule of thumb, you should brine your turkey 45 to 60 minutes per pound.
-Remove turkey from brine after recommended time. Rinse and pat dry with paper towels. Cook turkey as desired.

Cooking:  
(For an unstuffed bird, it takes roughly 15 minutes per pound to cook.) If you want to cook a frozen turkey, it will take at least 50 percent longer than the recommended times. This information is from the USDA and is based on a 325°F oven, and a fully defrosted or fresh bird.
*Be sure to remove the pack of giblets from the cavity before cooking. 

Basting: This does not make your turkey moist, it just makes the skin golden.

Natural roasting rack with vegetables:
Create a natural roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. Lifting the turkey off the base of the pan helps to increase hot air circulation around the whole bird so that it will get crispy all over. And the vegetables add great flavor to the gravy.

How to tell if the bird is done?
-Put a meat thermometer in the ticket part of the thigh (don’t let it hit the bone) when it reads 165 degrees, it is done.
-If you do not have a thermometer, pierce the thigh with the point of a sharp knife, and if the juices run clear it is done.
 

 

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The wild Persimmon - Biological facts, winter weather predicting, recipes.

November 4, 2017 Show Notes:
“The Wild Persimmon of Appalachia” (Diospyros virginiana) - Biology of with Charlie Kwit , Winter weather predictions using Persimmon seed with Crystal Wilson, Persimmon Bread recipe with Mary Constantine (Food Writer for the Knoxville News Sentinel), and the excitement of receiving a 50 lb. bag of Kennebec potatoes from a friend with Jill Sauceman.

Connect with the P”persimmon show guests:
Charlie Kwit - (Assistant Professor in the Department of Forestry, Wildlife, and Fisheries), University of Tennessee, Knoxville
Crystal Wilson (Turtle Mountain Herb Farm, Rockford, Tennessee)
Mary Constantine (Food writer for the Knoxville News Sentinel)
Jill Derting Sauceman (This lady can cook)
 

The wild persimmon of Appalcahia (Diospyros virginiana). Illustration here by Amy Campbell.

The wild persimmon of Appalcahia (Diospyros virginiana). Illustration here by Amy Campbell.

Cross section of a persimmon.

Cross section of a persimmon.

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Martha Kern of Strong Stock Farm located in Knoxville, Tennessee

Martha Kern of Strong Stock Farm in Knox County, Tennessee.  Martha and her family own and operate a 900 acre farm where they raise Angus cattle for beef production.  She has been working on this herd since 1948 and they have been raised on grass only.  Her products can be found at Three Rivers Market in Knoxville and served from the Savory and Sweet food truck in Knoxville as well as Good Golly Tamale, Knoxville. 
https://www.facebook.com/pages/Strong-Stock-Farm/187987132906?fref=ts

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

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

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Olde Virden's Red Hot Sprinkle with Allyson & Chris Virden of East, Tennessee

Gatlinburg, Tennessee residents Allyson and Chris Virden have come up with a proprietary pepper blend called "Olde Virden's Red Hot Sprinkle". Hear their story. East, Tennessee proud. 
Mary Constantine (Food writer for the Knoxville News Sentinel) shares a spicy, honey, almond butter recipe. 

 

Allyson & Chris Virden of Gatlinburg, Tennessee, makers of Olde Virden Red Hot Sprinkle

Allyson & Chris Virden of Gatlinburg, Tennessee, makers of Olde Virden Red Hot Sprinkle

https://oldevirdens.com/

https://oldevirdens.com/

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Cowgirl Creamery and the Great Smoky Mountain Food Days event

Peg & Sue, Co-Owners of Cowgirl Creamery. These two women let us know about their business, and thoughts on wholesome, organic, agriculture and foods. They attended the University of Tennessee and now want to give back to this region by helping to support regional agriculture and hospitality concerns. One way they are doing this is by sponsoring the 1st Annual Great Smoky Mountain Food Days Event. This is an event that celebrates the food, culture and agriculture of our region.

Connect with Cowgirl Creamery here: https://cowgirlcreamery.com/

Great Smoky Mountain Food Days event: http://greatsmokymountainfooddays.com/

Peg and Sue of Cowgirl Creamery. (Photo from Cowgirl Creamery website) Connect with Cowgirl Creamery here: https://cowgirlcreamery.com/

Peg and Sue of Cowgirl Creamery. (Photo from Cowgirl Creamery website) Connect with Cowgirl Creamery here: https://cowgirlcreamery.com/

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Muscadines and Scuppernongs!

September 30, 2017 Show Notes: Muscadines, muscadines, muscadines!
-All about muscadines and muscadine wine by way of James Riddle from The Winery at Seven Springs Farm, visit www.wineryatsevenspringsfarm.com.
Link to The Great Smoky Mountain Food Days Event http://greatsmokymountainfooddays.com/    Win tickets here: https://www.tennesseefarmtable.com/great-smoky-mountain-food-day-event-tickets/
-Kathy Butcher of Rocker Top Organic Vineyard & Wineryhttps://agriculture.tn.gov/Marketing.asp?QSTRING=DETAIL&DISPLAY=2431
-Chuck Hembree of Hembree Muscadine Farm (see listing below)
-Mary “Dee Dee” Constantine - Food writer from the Knoxville News Sentinel with 2 muscadine recipes
-Link to “The Mother Scuppernong Vine” on Roanoke Island, NC. https://www.ourstate.com/mother-vine/

A Listing of U-Pick Muscadine Farms.
-Call ahead for hours and fruit availability before making the drive.
Cove Vineyard 491 Smalley Ln, Kingston, TN 37763, (865) 776-7924
https://www.facebook.com/CoveVineyard/  
**If things go as previous years we will be open each weekend ( Sat & Sun ) 11am -6pm thru the end of October. If there is rain or it's extremly wet we will not be open. The road in just gets too bad in wet weather. I look forward to seeing you there. Thanks, Sam

Nolichucky Vineyard (Allan) 6600 Fish Hatchery Rd, Russellville, TN 37860, Phone: Phone: 423-312-6755, Union County: http://nolichuckyvineyard.com

Hembree’s Muscadine Farm (Chuck and Brenda Hembree ) 1984 Old Lake City Hwy., Clinton, Tennessee Phone: (865)-264-4464 *Open Friday, Saturday and Sunday. Call Ahead.

Black Oak Farms 7235 Corryton Road, Corryton, Tennessee 37721 Phone: (865) 687-6900 http://www.blackoakfarmstn.com/

Tsali Notch Vineyard 140 Harrison Rd, Madisonville, TN Monroe County 37354 Phone: (423) 506-9895http://tsalinotch.com/

Scuppernong image Hembree Farm.png

Scuppernongs picked from Hembree Muscadine Farm in Anderson County, Tennessee.

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Sheri Castle, The Great Smoky Mountain Food Days Event, The Long Table Knoxville

September 23 Show Notes:
A visit with food writer Sheri Castle on her work, cookbooks, and feelings on Southern Comfort Food. Plus her topic as key note speaker at the Great Smoky Mountain Food Day Event, October 6 & 7 in Knoxville. 
-A visit with Jeffrey Dealejandro on "The Long Table Dinner" taking place September 24th in the Old City in Knoxville to benefit CSA Beardsley Farm in Knoxville.

Links to guests & topics:
Sheri Castle: https://www.shericastle.com/
Great Smoky Mountain Food Days Event: http://greatsmokymountainfooddays.com/
The Long Table Dinner Event: http://www.brownpapertickets.com/event/3076644
CSA Beardsley Farm: http://www.beardsleyfarm.org/
Jeffrey Dealejandro, Owner & Chef of OliBea: https://www.facebook.com/olibeaoldcity/

Sheri Castle holding a copy of her cookbook "The Southern Living Community Cookbook, Celebrating Food and Fellowship in the American South".

Sheri Castle holding a copy of her cookbook "The Southern Living Community Cookbook, Celebrating Food and Fellowship in the American South".

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Remote Area Medical "Ram Ranger" program at River's Edge Farm, Grainger County, Tennessee.

Amy visits with Remote Area Medical (RAM) founder Stan Brock as Stan describes the work of RAM (headquartered in Rockford, Tennessee) for individuals in need after natural disasters or inability to access healthcare. Stan also describes the "Ram Ranger" program and the RAM farm in Grainger County, Tennessee where this program is taught. Connect with RAM here: 
https://ramusa.org/about/ram-rangers/

***RAM needs volunteers to provide comfort, assistance, and adoption to animals rescued from hurricane Harvey & Irma. They hope you may provide a home for these animals as well. Please contact RAM at the link above.


"The Great Smoky Mountain Food Days”, an event celebrating the food of the Great Smoky Mountains shaped by the mountains, climate and people”. This event will take place Friday October 6th and Saturday October 7th at the University of Tennessee Welcome Center in Knoxville, Tennessee. With a Smoky Mountain inspired dinner Friday evening of soup beans, corn bread & banana pudding,  And on Saturday a full day of presentations, panels, and discussion on preservation, fermentation, farming, and culture along with key note speaker, southern food writer Sheri Castle. This event is the first installment from an endowment of UT Grads Peg & Sue, creators of the highly successful Cowgirl Creamery. Details and ticket information at: www.greatsmokymountainfooddays.com, and by instagram at: #GSMFOODDAYS

6th Annual Niota Fried Green Tomato Festival will take place This event takes place Saturday September 10th from 9:00 a.m. to 4:00 p.m. (https://www.facebook.com/events/314089372375744/
 

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Beans with Mary Phillips, Fred Sauceman, and Bill Best

Mary Phillips of Friendsville, Tennessee shares with us wisdom on canning, marriage, white half runners and peanut beans. Fred Sauceman tells a story about heirloom seed saver Bill Best, and beans.

Plus, news about an event that features the foods of the Smoky Mountains in Tennessee entitled The Great Smoky Mountain Food Days, October 6 - 7th, 2017. Details and ticket information at: www.greatsmokymountainfooddays.com, and by instagram at: #GSMFOODDAYS

Mary Phillips of Friendsville, Tennessee shares with us canning wisdom, the signs, the difference between white half runners and peanut beans and a little marriage wisdom. Mary is kin to the Walker Family who used to make their home in the Great Smoky Mountains National park. Phot by her Grand Daughter Amy Sawyer.  

Mary Phillips of Friendsville, Tennessee shares with us canning wisdom, the signs, the difference between white half runners and peanut beans and a little marriage wisdom. Mary is kin to the Walker Family who used to make their home in the Great Smoky Mountains National park. Phot by her Grand Daughter Amy Sawyer.
 

Painting of Bill Best by Amy Campbell. Print is available for sale under "Art for sale" link.

Painting of Bill Best by Amy Campbell. Print is available for sale under "Art for sale" link.

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Post Modern Spirits in the historic Old City, Knoxville, Tennessee

Post Modern Spirits owners Eric McNew (co-owner of @Knoxfoodie) & Stanton Webster let us know about some of the spirits they are producing at their new business. Postmodernspirits.com

The Great Smoky Mountain Food Days event details: http://greatsmokymountainfooddays.com/

Farm to table dinner with JEM farm and the craft brewers from Last Days of Autumn are cooking up this Tuesday, August 29th from 6:30 - 9:30. Details: 
https://www.facebook.com/events/506009679732774/

Post Modern Spirits logo.jpeg

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Earl Cruze, Cruze Farm Dairy history, & dating, plus Colleen Cruze Bhatti on ice cream & buttermilk

A visit between cutting hay on a hot summer day with Cruze Dairy Farm's Earl Cruze & Colleen Cruze Bhatti  in East Knox County, Tennessee. 

Colleen Cruze Bhatti & Biscuit Boss John Craig during BiscuitFest 2017 at the Mast General Store (just next door to Cruze Farm Dairy Store on Gay St. in downtown Knoxville, Tennessee). 

Colleen Cruze Bhatti & Biscuit Boss John Craig during BiscuitFest 2017 at the Mast General Store (just next door to Cruze Farm Dairy Store on Gay St. in downtown Knoxville, Tennessee). 

The Cruze Farm Dairy store front at 408 Gay St. Knoxville, Tennessee. http://www.cruzefarm.com/

The Cruze Farm Dairy store front at 408 Gay St. Knoxville, Tennessee. http://www.cruzefarm.com/

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Ron Downer - The little known brew master & judge behind some of East Tennessee's most famous beers- And Hops in the Hills Brew Festival.

Ron Downer, the little known man behind some of our region's most beloved craft brews & one of the judges for Hops in the Hills Craft Brew Fest. Amy's guest, part of her feature on Hops in the Hills Craft Beer Festival, a celebration of fermentation.  https://www.facebook.com/hopsinthehills/ 
 

Ron Downer (Photo taken at Black Berry Farm Brewery) where he developed the recipes for many of the beers they produce today.

Ron Downer (Photo taken at Black Berry Farm Brewery) where he developed the recipes for many of the beers they produce today.

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Hops in the Hills Craft Beer Festival, a celebration of fermentation, Maryville, TN

Hops in the Hills Craft Beer Festival
We visit with Christine Collins who will let us know about a craft brew festival upcoming in Maryville TN called Hops in the Hills - this is a celebration of fermentation where science and agriculture meet. Christineis part of a group of people who work to make this festival happen. 
This festival takes place Saturday, June 24 from 5:00 - 9:00 p.m. as part of the weekend long Hot Summer Nights Festival on the streets of downtown, Maryville, TN.

Christine Collins lets us know about the 3rd Annual Hops in the Hills Craft Brew Festival, Maryville, TN - June 24, 5:00 P.M. - 9:00 P.M. http://www.hopsinthehills.com/

Christine Collins lets us know about the 3rd Annual Hops in the Hills Craft Brew Festival, Maryville, TN - June 24, 5:00 P.M. - 9:00 P.M. http://www.hopsinthehills.com/

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Who was JC Holdway? A visit with James Beard Award Winning Chef Joseph Lenn, his Granny & Mama

Who was JC Holdway?  Why is Chef Joseph Lenn's restaurant named after his Uncle Joe? This podcast is a visit with James Beard Award Winning Chef Joseph Lenn along with Joseph's Mother (Emily Lenn), and his Grandmother (JC Holdway's sister, Juanita Evans). We hear their memories of Uncle Joe, and the inspiration behind the restaurant JC Holdway. The restaurant is owned and operated by the James Beard Award winning Chef Joseph Lenn.

PUS! Fred Sauceman shares a Chow Chow recipe that he learned in the kitchen of Janette & Joe Carter family in Hilton's Virginia. 

A portrait of J.C. Holdway, Chef Joseph Lenn's Uncle Joe painted by Amy Campbell in 2016. Details about the restaurant JC Holdway

A portrait of J.C. Holdway, Chef Joseph Lenn's Uncle Joe painted by Amy Campbell in 2016. Details about the restaurant JC Holdway

 

 

 

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Ronni Lundy mess'n with greens from "Victuals", and Chef John Fleer, Rhubarb, Asheville, NC

2 time James Beard Award winner Ronni Lundy reads “Messin’ With Greens”, from her book “Victuals” , plus an early pioneer of local taste in fine dining, early visions while chef at Black Berry Farm, Walalnd, TN  with Chef John Fleer, of Rhubarb, Asheville, NC.

Ronni Lundy reads from her chapter "Messin' with greens" from her 2 time James Beard award winning book "Victuals". 

Ronni Lundy reads from her chapter "Messin' with greens" from her 2 time James Beard award winning book "Victuals". 

This is Ronni Lundy's coffee table, full of treats the day I drove over to her home to visit and record a few of her stories before her book tour for "Victuals". 

This is Ronni Lundy's coffee table, full of treats the day I drove over to her home to visit and record a few of her stories before her book tour for "Victuals". 

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