Comment

Abbey Fields Urban Farm CSA and workday "mini podcast"

Abbey Fields Urban Farm in downtown Knoxville, TN CSA sign up deadline is today (4/20/2018). Community workday tomorrow (4/21/2018).
Thank you Century Harvest Farms for supporting the Tennessee Farm Table podcast!

Abbey Field Farms CSA sign up: http://abbey-fields.com/sign-up/

Century Harvest Farms: http://www.centuryharvest.com/

 L - Rt. Carrie Gurley (Farm Manager), Brenna Wright (Owner, of  Abbey Fields Urban Farm , Knoxville, TN)

L - Rt. Carrie Gurley (Farm Manager), Brenna Wright (Owner, of Abbey Fields Urban Farm, Knoxville, TN)

Comment

Comment

Century Harvest Farms and their Grass Fed, Beef Salami

Season 5, Episode 11, April 14, 2018  Century Harvest Farm Grass Fed, Beef Salami
Show notes: - The main feature of the show is Century Harvest Farms Grass fed, all beef salami made right on the farm in Greenback, Tennessee the old world way with months for curing, and no artificial preservatives. The farming method of pasture raised beef Century Harvest Farms employs, and details of the Century Harvest Farms Foundation. 
Century Harvest Farms: http://www.centuryharvest.com/

- Fred Sauceman has a neat little story about the specific archietecture of “Pal’s” restaurants found in upper East, Tennessee - https://www.facebook.com/fred.sauceman

- PSA listings of regional farm, food and family events to let you know about presented by non profit organizations who are trying to make a difference in our communit

Links to PSA events:
Nourish Knoxville Winter Farmers’ Market: https://www.facebook.com/events/460438617720730/
Abbey Fields workday link: https://www.facebook.com/events/335176040339029/
CAC Beardsley Farm: https://www.facebook.com/beardsleyfarm/
CAC Beardsley Community Farm Plant Sale link: https://www.facebook.com/events/156868888326752/
Blount County Bee Keepers website: https://blountbees.wordpress.com/
Blount County Beekeepers facebook page: https://www.facebook.com/groups/546554372208131/
Bee Keeper Field day: April 28th at 10:00 AM at 1768 East Brown School Road in Maryville, TN. For more information, call: Charlie Parton (865)-776-1875

 Aussie the dog (you can hear him breathing during the podcast) known also as "Minister of Bovine Affairs" with Chris Burger (Proprietor or  Century Harvest Farms , Greenback, Tennessee).       

Aussie the dog (you can hear him breathing during the podcast) known also as "Minister of Bovine Affairs" with Chris Burger (Proprietor or Century Harvest Farms, Greenback, Tennessee).  
 

 

 Grass bed, beef salami free of artificial preservatives made right on the farm at  Century Harvest Farms , Greenback, Tennessee. 

Grass bed, beef salami free of artificial preservatives made right on the farm at Century Harvest Farms, Greenback, Tennessee. 

Comment

Comment

Bales Farms, Mosheim, TN & Barry Bales on Bluegrass music

April 21, 2018, Season 5, Episode 10:
Bales Farms, Mosheim, Tennessee.
Barry, Aliceson and Marshall Bales of Bales Farms in Mosheim, TN are Amy’s guests on this podcast episode of The Tennessee Farm Table. A 6th-generation family farm in East Tennessee raising pastured poultry, pastured pork, and grass-fed beef. Barry Bales has been a member of the band Allsion Kraus and Union Station for 30 years and has won 15 grammy awards. Connect with them and find their products below:
Bales Farms: https://www.facebook.com/BalesFarmsTN/
Bales Farms via Instagram: #BalesFarms
https://www.localfarmstofamilies.com/bales-farms.html

Links to mentioned events hosted by area non profit groups that are to local food or farming:

Links to non profit organization farm and agricultural events:

Century Harvest Farms: http://www.centuryharvest.com/

AbbeyFields Urban Farm: http://abbey-fields.com/

Nourish Knoxville Winter Farmers’ Market: https://www.facebook.com/events/460438617720730/

CAC Beardsley Farm: https://www.facebook.com/beardsleyfarm/

Blount County Bee Keepers website: https://blountbees.wordpress.com/

Blount County Beekeepers facebook page: https://www.facebook.com/groups/546554372208131/

Field day information (April 28th) : Charlie Parton, 865-776-1875

East Tennessee Farmers Association for retail marketing: http://www.easttnfarmmarkets.org/index.asp

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

Markers Market where Maryville Special Growers will be selling their plants: https://www.facebook.com/events/154056538608331/

Field day information (April 28th) : Charlie Parton, 865-776-1875

 Marshall Bales with one of his chickens. He is over the chicken operation at Bales Farms and is very active, and successful in 4-H programming.   Photo: Amy Campbell. 

Marshall Bales with one of his chickens. He is over the chicken operation at Bales Farms and is very active, and successful in 4-H programming.

Photo: Amy Campbell. 

 The Bales family at home. Barry, Marshall and Aliceson.   Photo: Amy Campbell.

The Bales family at home. Barry, Marshall and Aliceson.

Photo: Amy Campbell.

 Pictured are Aliceson Bales' Grandparents. "Billy Ann King"(Aliceson's Grandmother), the person whom the "Apple Cake" recipe comes that Aliceson Bales shares on the podcast. Sorry this picture of the picture is not better. The recipe is below.

Pictured are Aliceson Bales' Grandparents. "Billy Ann King"(Aliceson's Grandmother), the person whom the "Apple Cake" recipe comes that Aliceson Bales shares on the podcast. Sorry this picture of the picture is not better. The recipe is below.

Billy Ann King Apple cake 1.jpeg
Billy Ann King Apple cake 2.jpeg

Comment

Comment

Benton's Smoky Mountain Country Hams - how did a self described "Hillbilly" from Virginia become such a big name in the world of food?

March 23, 2018, Season 5, Episode 9
Show Notes and links to events: 

Allan Benton’s Smoky Mountain Country Hams, how did a self described "Hillbilly" from Virginia become such a big name in the world of food through his country hams?  https://shop.bentonscountryham.com/

Food writer and historian Fred Sauceman: https://www.facebook.com/fred.sauceman

Links to events:

Century Harvest Farms Planting Hope Dinner at Citico’s: https://www.facebook.com/events/610354485990090/
Century Harvest Farms: https://www.facebook.com/centuryharvest/

UT Plant Sale: https://www.facebook.com/events/419501595152140/

Nourish Knoxville Winter Farmers’ Market: https://www.facebook.com/events/460438617720730/

CAC Beardsley Farm: https://www.facebook.com/beardsleyfarm/

Farmers for America film screening: https://www.facebook.com/events/210375166211541/

Blount County Bee Keepers website: https://blountbees.wordpress.com/

Blount County Beekeepers facebook page: https://www.facebook.com/groups/546554372208131/

Beekeeper Field day information (April 28th) : Charlie Parton, 865-776-1875

UT Arboretum class/workshop on Rain Gardens: https://www.facebook.com/events/2116836745226828/

UT Arboretum Lecture with Mac Post: https://www.facebook.com/events/895839750585858/

 

 A portrait of Allan Benton painted by Amy Campbell - this painting is hanging in the Knoxville restaurant J.C. Holdway. 

A portrait of Allan Benton painted by Amy Campbell - this painting is hanging in the Knoxville restaurant J.C. Holdway. 

Comment

Comment

Knoxville Chef, Matt Gallaher of Knox Mason and Emillia Restaurants

Season 5, Episode 8
March 17, 2018

Knoxville Chef Matt Gallaher of Knox Mason and Emillia Restaurants in downtown Knoxville, Tennessee.     
James Beard House, East Tennessee Dinner event, NYC, April 13, 2018. 
Fred Sauceman (Pot Luck Radio segments)

Links to events and guests:
- Winter Farmer’s Market by Nourish Knoxville
- New Harvest Park Winter Farmers’ Market
CSA Fair 2018
- Community Action Committee Beardsley Community Farm Summer Camp sponsorships
- CAC Beardsley Community Farm Easter Egg Hunt
- CAC Beardsley Community Farm March 17 community workday 
- Century Harvest Farms Foundation: Planting Hope Fundraiser

 Matt Gallaher ladles out something delicious at his  Knox Mason restaurant . Photo, Amy Campbell. 

Matt Gallaher ladles out something delicious at his Knox Mason restaurant. Photo, Amy Campbell. 

Comment

Comment

Daniel Aisenbrey - CSA Fair 2018 - Young Farmers Coalition

Daniel Eisenbrey from the Knox County Health Department on the topics of nutrition education, young farmer’s coalition, and the CSA Fair co-hosted by the Knox County Health Department and Nourish Knoxville.
Connect with the Health Department (Daniel Aisenbrey):  https://knoxcounty.org/health/
Connect with Fred Sauceman: https://www.facebook.com/fred.sauceman

Links to guests and events:
- Tree pruning event: https://www.facebook.com/events/1295154483963955/
- Winter Farmer’s Market by Nourish Knoxville: https://www.facebook.com/events/460438617720730/?event_time_id=460438621054063
- New Harvest Park Winter Farmers’ Market: https://www.facebook.com/events/142749636508292/
- CSA Fair 2018: https://www.facebook.com/events/240268903180799/
- Community Action Committee Beardsley Community Farm Summer Camp sponsorships: https://www.facebook.com/beardsleyfarm/?hc_ref=ARQsU_voR7BXJxI6p2HRz1o424-wz_14Y_74_-FzF5yXSC6z7mPhUmcR7eBH6cFPVrM&fref=nf
CSA Beardsley Community Farm Easter Egg Hunt: https://www.facebook.com/events/151447612193839/?notif_t=plan_user_invited&notif_id=1520544138079711
- Harvesting Hope Volunteer Event: https://www.facebook.com/events/2057366487832667/
- Century Harvest Farms: https://www.facebook.com/centuryharvest/
- Second Harvest Food Bank: https://www.facebook.com/Second.Harvest.ETN/
- Volunteer East Tennessee: https://www.facebook.com/VolunteerETN/
- Hexigon Brewing Co: https://www.facebook.com/HexagonBrew/
- Blount County Bee Keeper’s Wooden Ware Workshop: For more information or questions: Chuck Davis- 865-566-3690 or Harlen Breeden- 865-719-1828

Comment

Comment

Chef Travis Milton on his new restaurant "Milton's" in St. Paul, VA. / CSA Fair / Fred Sauceman's "Pot Luck Radio" segment.

Season 5, Episode 6
February 24 Show Notes, links:

A visit with Chef Travis Milton to hear about his new restaurant "Milton’s" which opened February 12, 2018 in St. Paul, VA.
Fred Sauceman's "Pot Luck" radio segment with novelist Adriana Trigiani, experiencing “spaghetti” as served at Big Stone Gap Elementary School  - Big Stone Gap Virginia. 
Elizabeth Malayter of JEM Farm on Community Supported Agriculture (CSA) and the upcoming CSA Fair, March 19, 2018, Knoxville.

- Elizabeth Maylater (JEM Farm, Rogersville, TN): https://www.facebook.com/jemfarmtn/
- Chef Travis Milton (Milton’s Restaurant, St. Paul, VA): https://www.facebook.com/miltons2017/
- Fred Sauceman (Pot Luck Radio: https://www.facebook.com/fred.sauceman

Links of events:
- CSA Fair (March 19th, 2018): https://www.facebook.com/events/240268903180799/
- Nourish Knoxville (Winter Warmer Fundraiser): https://www.facebook.com/events/136875413641240/
- CAC Beardsley (Community Farm Community work day): http://www.beardsleyfarm.org/events/- Ijam’s Nature Center (Blue Bird Box workshop) :https://www.eventbrite.com/e/ijams-diy-for-the-birds-bluebird-boxes-tickets-42043706859?aff=erelexpmlt
- Growing Plants from seed workshop w/Brenna Wright (Stanley’s Greenhouse): http://www.stanleysgreenhouse.com/events/2018/2/24/growing-plants-from-seeds
- Sponsor a Farmer Fundraiser (Century Harvest Farms): https://www.facebook.com/events/147171925963528/

 Chef Travis Milton of Milton’s Restaurant, St. Paul, VA.   https://www.facebook.com/miltons2017/  Photo by Amy Campbell.

Chef Travis Milton of Milton’s Restaurant, St. Paul, VA.  https://www.facebook.com/miltons2017/
Photo by Amy Campbell.

Comment

Comment

The East Tennessee Honey Bee, How to help them.

Season 5, Episode 5
February 3, 2018 Show Notes:

The East Tennessee Honey Bee, How to help them. With D. & Jim Brown, Beekeepers and owners of Honey Rock Herb Farm in Louisville, Tn.  http://www.honeyrockherbfarm.com/

Fred Sauceman’s “Potluck Radio” segment on Tennessee Hot Slaw from Polk County. https://www.facebook.com/fred.sauceman

The Blount County Bee Keepers Association, in Maryville, TN will present “Beekeeping 101” A 1 day course designed to help participants get started in Bee Keeping. Saturday, February 17, 2018, from the hours of 9 a.m. until 3 p.m. The location of this event will be the Maryville Church of Christ (across from Foothills Mall) . There is no charge for this event, it is free to the public, and no preregistration is required. (865) 566-3690 or (865) 719-1828 .  https://blountbees.wordpress.com/

The Citizens against the Pellissippi Parkway Extension abbreviated as (CAPPE) will host their 16th Annual Chili Fest Saturday, February 3rd from 4 pm - 7 pm at the Location: Smith Life Event Center, 1404 Tuckaleechee Pike, Maryville, TN 37803, Maryville, TN. For more information or to enter your own CHILI, contact Susan Keller at 865 (982-4267) or visit www.saveitdontpaveit.org

The Maryville Farmers' Market Annual Meeting, Sunday, February 11, at 2 pm, at 400 West Broadway, Maryville in the Maryville Municipal Building.  https://www.facebook.com/pages/Maryville-Farmers-Market/383702188355955

 A photo of D. & Jim Brown, bee keepers and owners of Honey Rock Herb Farm, Louisville, TN.   http://www.honeyrockherbfarm.com/

A photo of D. & Jim Brown, bee keepers and owners of Honey Rock Herb Farm, Louisville, TN. 
http://www.honeyrockherbfarm.com/

 

 

 

 

 

 

 

Comment

Comment

Seed swapping and seed saving

Season 5, Episode 4
1/27/2017 Show Notes:
-The Ijam's Nature Center Annual Seed Swap with Ashlind Bray. http://ijams.org/events/special-event-ijams-annual-seed-swap/
-The story of "Kermit's Smoky Mountain Pole Bean" from Cades Cover, Tennessee, saved by Ben Cohen of Small House Farm, Sanford Michigan. http://www.smallhousefarm.com/#
*Keep scrolling for more information on Ben Cohen
- A "Potluck Radio" segment from Fred Sauceman with Ron Harwell from the Kansas City Barbeque Society on getting a doctorate in barbecue.
- A humorous story concerning "Peas" from John Coykendall, Seed saver from Knoxville, Tennessee.
-Connect with Cades Cove Preservation Society and see a section of the website devoted to Kermit Caughron here: http://www.cadescovepreservation.com/kermitcaughron.html

Seed Swap illustration.jpg

Ben Cohen is the owner of Small House Farm which is located in the village of Sanford, MI. Small House specializes in cold pressed oils and a number of other unique products for the health conscious, Earth friendly consumer. They also grow dozens of heirloom seed crops annually. 

Ben has worked tirelessly over the past few years to develop a network of heirloom seed libraries and seed stewards across his home state of Michigan, which is now home to nearly 40 community seed sharing programs! He has worked hand in hand to help a number of these new seed banks become established as well as equip them with the tools they need for their projects to thrive.  

“In today’s world it is more important than ever for every community to have an independent and reliable source of fresh food. A localized seed bank is essential to making this possible. Every neighborhood needs to stand up and reclaim these traditional skills that were once vital to our existence.”

Ben is a practicing herbalist and hosts workshops throughout the Midwest region teaching about the many benefits of locally grown and wild harvested plants. Ben Cohen also teaches seed saving classes and is an avid seed saver.  Small House has grown seed crops commercially for Baker Creek Heirloom Seeds, The Rare Vegetable Seed Consortium and Annie's Heirloom Seeds. 

Ben also organizes a seed swap in his home town in Michigan that has become an annual gathering space for hundreds of seed stewards from multiple states: www.centralmichiganseedswap.com

To learn more about Small House Farm please visit www.SmallHouseFarm.com
 

 Ben Cohen of Small House Farm. To learn more about Small House Farm please visit  www.SmallHouseFarm.com

Ben Cohen of Small House Farm. To learn more about Small House Farm please visit www.SmallHouseFarm.com

Comment

Comment

Remote Area Medical "Ram Ranger" Farm in Grainger, County, TN

1/20/2018 Show Notes:
Season 5, Episode 3

Season 5, Episode 3
1/20/2018 Show Notes

-Interview with Stan Brock, Founder of Remote Area Medical. The “RAM” mission, work, and the “Ram Ranger” program located on their farm in Grainger, County, TN. Connect with RAM: http://ramusa.org

-Fred Sauceman’s “Pot Luck Radio” segment with Susan Shelton of Roan Mountain, TN on “Gritty Bread”.Connect with Fred: https://www.facebook.com/fred.sauceman

-Mary “Dee Dee” Constantine shares recipes for pimento cheese. Connect with Mary: https://www.facebook.com/deedee.constantine.3?fref=ts

-Free RAM medical clinic in Knoxville, January 31 - February 4. Connect: http://ramusa.org/events/

-Ijam’s Nature Center open house and seed swap events. Connect: http://ijams.org/

-CAC Beardsley Community Farm Annual “Snow Day” event: https://www.facebook.com/events/1636055963084137/

-Citizen’s against the Pellissippi Parkway extension Annual Chili competition, February 3rd. Call Susan Keller for more information (865) 982-4267 or visit the website: http://www.saveitdontpaveit.org/

Stan Brock drawing.jpg

Comment

Comment

Memories of JFG Coffee, (Knoxville, Tennessee). & "Coffee Jack" Utsman.

Season 5, Episode 2: January 13, 2018 Show Notes:

-Memories of JFG Coffee, Knoxville, Tennessee.  With guests are Tinah Utsman, daughter of "Coffee Jack" Utsman who was president of JFG Coffee for 20 years.  Tinah, a Knoxville treasure herself is a photographer and supporter of good things such as friends, family, children who are in need, and homeless dogs. connect with her on Facebook here: https://www.facebook.com/pages/TRU-Dog-Network/195219860507511?fref=ts  

-We also get to hear a story by New Market, Tennessee's W.C.Houston, owner of Houston's Mineral Well.  Bill tells the story of Nettie Ivy who was a New Market resident.  Nettie is the woman who penned the JFG slogan "The Best Part of the Meal".   Bill is an incredibly talented fine artist and a fabulous storyteller.  Visit his website for more information http://www.wchouston.com/

-Mary Constantine, Food writer for the Knoxville News Sentinel has a delicious recipe for using coffee as a marinade for steak.  Connect with Mary on Facebook https://www.facebook.com/deedee.constantine.3?fref=ts

Support for the Tennessee Farm Table comes from Magpie’s Bakery   https://magpiescakes.com/ 

 This is a picture of her father "Coffee Jack" with his dog "Grip" as a child in Rogersville, Tennessee.  Coffee Jack was President of JFG Coffee for 20 years.

This is a picture of her father "Coffee Jack" with his dog "Grip" as a child in Rogersville, Tennessee.  Coffee Jack was President of JFG Coffee for 20 years.

Comment

Comment

Hoppin' John with Martha Boggs (The Bistro at the Bijou), recipe from Lisa Smith (Lisa Jean's)

Dec 30 Show Notes:
For Good luck, Amy features Hoppin’ John with Martha Boggs (owner of The Bistro at the Bijou). Mary Constantine delivers Lisa Smith’s Hoppin’ John recipe (Lisa Smith owns Lisa Jean’s which was formerly named Big Fatty’s).

Connect with my guests:
Mary (Dee Dee) Constantine: https://www.facebook.com/deedee.constantine.3
The Bistro at the Bijou: http://www.thebistroatthebijou.com/
Lisa Jean’s Catering: http://bigfattyscatering.com/
Support for the Tennessee Farm Table comes from Magpie’s Bakery   https://magpiescakes.com/ 

East More Hoppin John.png

Comment

Comment

Second Harvest East Tennessee with Elaine Streno (Executive Director)

December 16, 2017 Show Notes:
Executive Director Elaine Streno shares the good work of Second Harvest East Tennessee. This organization serves 18 counties of East, Tennessee, and served 14.2 million meals this past year. 39% of those fed are children. 

We have a story from Fred Sauceman from his pot luck radio series with Allan Benton describing how Allan makes his red eyed gravy. 
*Support for this podcast comes from Magpie's Bakery, Knoxville

 Elaine Streno (Executive Director) Second Harvest East Tennessee. Photo from  https://secondharvestetn.org/contact/

Elaine Streno (Executive Director) Second Harvest East Tennessee. Photo from https://secondharvestetn.org/contact/

Comment

Comment

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/

Comment

Comment

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

Comment

Comment

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.
 

 

Comment

Comment

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.

Comment

Comment

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/

Comment