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Crooked Road Farm, South Knoxville & Pal’s Sudden Service

Season 6, Episode 702/16/2019

This episode includes a visit with Farmer Jonny Buchanan who owns Crooked Road Farm in South Knox County, in Eastern Tennessee. He raises pasture raised eggs, and pork (which are not certified organic), and he raises certified organic produce. His products can be purchased at Three Rivers Market in Knoxville and he also hosts a CSA. Below is the link for his contact information.

- Fred Sauceman shares a “Pot Luck Radio” segment featuring Frederick Pal Barger - the man who created “Pal’s Sudden Service” restaurants in North East Tennessee and South West Virginia. Frederick Pal Barger started this chain of restaurants in 1956. 

Links to guests:
Crooked Road Farm: https://www.facebook.com/crookedroadfarm/
For CSA information or sign up, best to contact owner and farmer Jonny Buchanan of Crooked Road Farm by email: crookedroadfarm@gmail.com
Fred Sauceman: https://www.facebook.com/fred.sauceman
Pal’s Sudden Service: https://palsweb.com/
Links to Events:
- March 1st “Coffee and Conversation” at the Blount County Seed Library in the Blount County Library with John Coykendall: http://www.blountlibrary.org/calendar.aspx?EID=10002
- March 2nd Nourish Knoxville Winter Warmer: https://www.nourishknoxville.org/event/winter-warmer-a-fundraiser-for-nourish-knoxville/
- March 9th Charcuteries & Cocktails by Century Harvest Farms Foundation & Second Harvest Food Bank of East Tennessee: https://centuryharvest.org/
or by this link:  https://www.eventbrite.com/e/charcuterie-cocktails-tickets-55910578044
- March 31st Ijam’s Nature Center “Take Action Month” event along with Slow Food TN Valley Pot Luck Dinner, Seed Swap, John Coykendall Talk and Documentary “Deeply Rooted” showing:
https://z-upload.facebook.com/events/317296802258316/
Sponsor for The Tennessee Farm Table is Century Harvest Farms, and Century Harvest Farms Foundation, Greenback, Tennessee
https://centuryharvest.org/


Jonny Buchanen, Farmer and owner of Crooked Road Farms, South Knox County, Tennessee. Photo by way of Amy Campbell.

Jonny Buchanen, Farmer and owner of Crooked Road Farms, South Knox County, Tennessee. Photo by way of Amy Campbell.

Pal Barger at his desk at Pal’s World Headquarters in Kingsport, TN. Photo by way of Fred Sauceman.

Pal Barger at his desk at Pal’s World Headquarters in Kingsport, TN. Photo by way of Fred Sauceman.

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Valentines Day Treats and 3 events involving saving of heirloom seed

Season 6, Episode 6
February 9, 2019

On this episode I feature 3 recipes for  Valentines treats. The first 2 come from Mary Constantine, Retired Food Editor of The Knoxville News Sentinel for Chocolate Cappuchino truffles and chocolate fondue, and the 2nd recipe icomes by way of Fred Sauceman with fun alcoholic Valentine drinks. 
I also have included a story as told by Bill Houston of Houston’s Mineral Well in New Market, TN  -  The story he tells is of Nettie Ivy a New Market, TN native who came up with the JFG Coffee tag line “The Best Part of the Meal”.
And, I have news of 4 events involving the brand new seed library at the Blount County Public Library,  in Maryville, TN. - a Slow Food Tennessee Valley event at Ijam’s Nature Center - and the 50th Anniversary Wild Game Dinner at UT Knoxville. 

Links:

Mary “Dee Dee” Constantine: https://www.facebook.com/deedee.constantine.3
Fred Sauceman “Pot Luck Radio”: https://www.facebook.com/fred.sauceman
Blount County Seed Library Details: http://www.blountlibrary.org/1464/Seed-Library
Blount County Seed Library, John Coykendall event: http://www.blountlibrary.org/calendar.aspx?EID=10002
Slow Food TN Valley / Ijam’s Nature Center? John Coykendall event March 31st: https://www.facebook.com/events/317296802258316/
Wild Game Dinner, Louisville Town Hall, February 16th: https://www.facebook.com/events/522790108212022/

Sponsor of The Tennessee Farm Table is Century Harvest Farms: https://centuryharvest.org/about
Emi Sunshine sings our theme song: http://theemisunshine.com/

Photograph of Seed Saver John Coykendall photographed by Ashley Valentine Coykendall.

Photograph of Seed Saver John Coykendall photographed by Ashley Valentine Coykendall.

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Colonial James White Fort Dinner series with Chef Jeffrey DeAlejandro (OliBea), Knoxville

Season 6, Episode 5

The Colonial James White Fort Dinner series with Chef Jeffrey DeAlejandro (OliBea), Knoxville - And Fred Sauceman’s “Pot Luck Radio” segment on a foodways exhibit currently at the Blowing Rock Art and History Museum in North Carolina. On the latest Tennessee Farm Table Podcast & Broadcast.

Plus: News on a Slow Food Tennessee Valley Valentines Dinner, and, a wild game dinner coming up in Louisville, TN.

Links:

Jeffrey DeAlexandro Link: https://squareup.com/store/olibea/

James White Fort: https://www.jameswhitesfort.org/jwf-dinner-series/

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

Slow Food Tennessee Valley Valentines Dinner: https://knoxbijou.org/event/?id=789803

Wild Game Dinner, Louisville Town Hall, February 9th - More information by phone: 865-742-5875

Sponsor of the Tennessee Farm Table is Century Harvest Farms, and Century Harvest Farms Foundation, Greenback, Tennessee: https://www.facebook.com/centuryharvest/

Chef Jeffrey DeAlejandro and crew of the Colonial James White Fort dinner series. These images come from the first in the series in January, 2019.

Chef Jeffrey DeAlejandro and crew of the Colonial James White Fort dinner series. These images come from the first in the series in January, 2019.

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Poster for the Louisville, TN Wild Game dinner.

Poster for the Louisville, TN Wild Game dinner.

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Allan Benton's Tennessee Prosciutto from Madisonville, Tennessee

On the show today, we are setting the table with Country Ham, and how through the dry aged process, and sliced paper thin, is then called “Prosciutto. 

Our guests on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee. 

I’ll share with you a delicious recipe for a easy to make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black eyed peas. It would be a mighty easy crowd pleaser for those super bowl parties. 

We also get to hear from Fred Sauceman with Fred’s “Pot Luck Radio Segment”. This one features sisters “Joyce and Nancy McCarrell” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina. 

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

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

Sponsor of the Tennessee Farm Table is Century Harvest Farms, and Century Harvest Farms Foundation, Greenback, Tennessee: https://www.facebook.com/centuryharvest/

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

Allan Benton at his desk, Madisonville, TN. Photo: Amy Campbell. https://bentonscountryhams2.com/

Allan Benton at his desk, Madisonville, TN. Photo: Amy Campbell. https://bentonscountryhams2.com/

Allan Benton feeding the fire.

Allan Benton feeding the fire.

Picture of Amy Campbell’s recipe “Smoky Mountain Sushi TM”. Recipe follows below.

Picture of Amy Campbell’s recipe “Smoky Mountain Sushi TM”. Recipe follows below.

Smoky Mountain Sushi recipe.jpg
Fred Sauceman’s  Fred’s “Pot Luck Radio Segment” features sisters “Joyce and Nancy McCarroll” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina.

Fred Sauceman’s Fred’s “Pot Luck Radio Segment” features sisters “Joyce and Nancy McCarroll” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina.

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A Dopo Sourdough Pizza, Knoxville, Tennessee

A visit with Brian Strutz, owner of A Dopo Sourdough Pizza in Knoxville, Tennessee. Opened in 2017, this has become a neighborhood staple in downtown Knoxville, and a favorite place for visitors to Knoxville. While the menu is not purely sourced by locally raised ingredients, Brian and Jessica work hard to bring fresh ingredients to their menu from local growers and being supportive members of the food community. Connect with A Dopo Pizza at: http://www.adopopizza.com/restaurant

Fred Sauceman of Johnson City, Tennessee shares a “Pot Luck Radio” segment on “The Shamrock” of Johnson City, Tennessee. The Shamrock is celebrating 90 years in business this year. Connect with Fred: https://www.facebook.com/fred.sauceman

Sponsor of the Tennessee Farm Table is Century Harvest Farms, and Century Harvest Farms Foundation, Greenback, Tennessee. Connect with Century Harvest at: https://www.facebook.com/centuryharvest/

-Blount County Bee Keepers Association meets the 2nd Monday of each month except for the months of September and December, at the Blount County Public Library, Sharon Lawson Room. Contact President Dennis Barry at (865) 414-2116 or barrybuilders@hotmail.com for more information. More information on their website: https://blountbees.wordpress.com/

-Spent grain pick up: Looking for a farm or beef operation that feeds grain to pick up 250 Lbs. 2 x a week of spent corn used in the distilling process from Jefferson County, TN. If you can use this resource for organic material for your operation, please email me (Amy) through this website under (contact us) and I will put you in touch with the person.

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

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Bales Farms, Mosheim, Tennessee -(Barry Bales of Alison Krauss & Union station)

Podcast Notes January 12, 2019
Season 6, Episode 2

Barry, Aliceson and Marshall Bales of Bales Farms in Mosheim, TN are Amy’s guests on this episode of The Tennessee Farm Table. A 6th-generation family farm in East Tennessee raising pastured poultry, lamb, pork, and beef with sustainable practices. Barry Bales has been a member of the band Allsion Kraus and Union Station for 30 years and winner of 15 Grammy awards, 22 International Bluegrass Association awards – including Bass Player of the Year 4 times, 1 Country Music Association award, and 2 Academy of Country Music awards.

Connect with Bales Farms at:
Bales Farms: https://www.balesfarmstn.com/
Bales Farms via Instagram: #BalesFarms

Amy is grateful to the Sponsor of The Tennessee Farm Table is: Century Harvest Farms: http://www.centuryharvest.com/

The Bales family at home.

The Bales family at home.

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

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

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

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Traditional Good Luck, New Year Foods from 3 cultures - Appalachian, Asia, and Greece.

Season 5, Episode 44
December 29, 2018

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

Links:
Mary Dee Dee Constantine: https://www.facebook.com/deedee.constantine.3
Martha Boggs, owner of “The Bistro” at the Bijou: http://www.thebistroatthebijou.com/
Sponsor of The Tennessee Farm Table Century Harvest Farms & Foundation: https://www.facebook.com/centuryharvest/
Emi Sunshine (Sings our theme song): http://theemisunshine.com/

Recipes:

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

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

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

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

Collard greens in a basket my Grandfather bought from the square in Canton, Mississippi nearly 30 years ago. Photo by Amy Campbell.

Collard greens in a basket my Grandfather bought from the square in Canton, Mississippi nearly 30 years ago. Photo by Amy Campbell.

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Cast Iron & Cornbread with Dr Katie E Hoffman

Season 5, Episode 43
12/15/2018

Cast Iron & Cornbread with Dr Katie E Hoffman

In this episode, we are setting the table with Cast Iron, and Cornbread, 2 staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband rescue and rehab cast iron, make it brand new and well seasoned with their cast iron clinics and their cast iron rehab service. They call these sessions they hold in various locations of our Appalachian region  “Cast Iron Clinics”. They also sell cast iron and ship it all over the country.

Then, we are joined by Fred Sauceman from Johnson City with his “Pot Luck Radio segment” where we hear Larry Profit, owner of the Ridgewood BBQ in Bluff City, TN describe how the blue cheese dressing that they serve became it’s own, stand alone appetizer.


Links to guests:
Katie E Hoffman, Website: www.appalworks.com
Cast Iron Clinic information and inventory by Facebook:  https://www.facebook.com/Vintagekitchencastiron/

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

Show Sponsor: Century Harvest Farms and Century Harvest Farms Foundation in Greenback, TN is the sponsor of the Tennessee Farm Table Podcast & Broadcast. A truly sustainable farm working to abolish food insecurity in our region. https://www.facebook.com/centuryharvest/

Katie E Hoffman, with all of her “cornbread" stuff the day we recorded this episode”, connect with her at her Website:  www.appalworks.com  Cast Iron Clinic information and inventory by Facebook:  https://www.facebook.com/Vintagekitchencastiron/

Katie E Hoffman, with all of her “cornbread" stuff the day we recorded this episode”, connect with her at her Website: www.appalworks.com
Cast Iron Clinic information and inventory by Facebook: https://www.facebook.com/Vintagekitchencastiron/

Katie E Hoffman and Brett Tiller’s “Cast Iron” side business , Cast Iron Clinic dates, information, and inventory by Facebook:  https://www.facebook.com/Vintagekitchencastiron/

Katie E Hoffman and Brett Tiller’s “Cast Iron” side business , Cast Iron Clinic dates, information, and inventory by Facebook: https://www.facebook.com/Vintagekitchencastiron/

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Why do we all eat Pinto Beans in Appalachia? an Appalachian Culinary discussion with Ronni Lundy.

Season 5, Episode 42
December 8, 2018 

Why do we all eat Pinto Beans in Appalachia, an Appalachian Culinary discussion with Ronni Lundy. It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award winning Food Writer Ronni Lundy.
Plus:
- Fred Sauceman & his pot luck radio segment with Margaret Carr’s green and red pear salad.
- Heirloom Seed Saver John Coykendall’s story about a fellow tired of eating beans.
Plus:
- A short food story  about a Festive Christmas green and red Pear Salad by way of Margaret Carr brought to us by Food Historian Fred Sauceman’s  “Pot Luck Radio.” Connect with Fred: Fred Sauceman 
- And a short story from Heirloom Seed Saving John Coykendall of East Tennessee of a young man who was tired of eating beans.

Terms, books, and authors mentioned during the podcast:

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

Book detailing the Battle of Blair Mountain: Life, Work, and Rebellion, in the Coal Fields: The Southern West Virginia Miners, 1880 - 1922. Written by David Corbin https://books.google.com/books/about/Life_Work_and_Rebellion_in_the_Coal_Fiel.html?id=J6HNT2LZHYcC&source=kp_cover

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

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

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

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

James Beard Award winning Food Writer Ronni Lundy with her trusty Astro van. http://ronnilundy.com/ Photo Credit: I found this from a Flicker Photo stream from the summer of 2018, I am looking for the author. Please tell me if this is you, so I may credit you.

James Beard Award winning Food Writer Ronni Lundy with her trusty Astro van. http://ronnilundy.com/ Photo Credit: I found this from a Flicker Photo stream from the summer of 2018, I am looking for the author. Please tell me if this is you, so I may credit you.

Book detailing the Battle of Blair Mountain : Life, Work, and Rebellion, in the Coal Fields: The Southern West Virginia Miners, 1880 - 1922. Written by David Corbin https://books.google.com/books/about/Life_Work_and_Rebellion_in_the_Coal_Fiel.html?id=J6HNT2LZHYcC&source=kp_cover

Book detailing the Battle of Blair Mountain: Life, Work, and Rebellion, in the Coal Fields: The Southern West Virginia Miners, 1880 - 1922. Written by David Corbin https://books.google.com/books/about/Life_Work_and_Rebellion_in_the_Coal_Fiel.html?id=J6HNT2LZHYcC&source=kp_cover

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The good work of Second Harvest Food Bank East TN with Executive Director Elaine Streno

December 1, 2018
Season 5, Episode 41

In this season of giving, I wanted to feature the good work of Second Harvest East Tennessee with Executive Director Elaine Streno. This organization serves 18 counties of East, Tennessee, and served 14.2 million meals this past year. 39% of those fed are children. Thank goodness for people who care enough about the suffering of other people to do something about it.

Plus we have a story from Fred Sauceman from his pot luck radio series with Allan Benton describing how Allan makes his red eye gravy. 

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/

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Tennessee Turkey Herding in Hancock County, and Mulled Cider

November 17, 2018

Season 5, Episode 40

On today’s program, right close to Thanksgiving weekend, we are setting the table with Turkey, and Mulled Cider. Here is the line up:

- Mary “Dee Dee “Constantine has a delicious recipe for Mulled Cider .

- Fred Sauceman has a pot luck radio segment on a former, historic annual event “Turkey Herding from Rural Hancok Co, TN” and a recipe with a twist on the usual for Turkey Picatta.

Plus, I’ve got a cute little story involving a country doctor and a turkey egg from my own Daddy.

Links for guests and subjects:

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

Mary “Dee Dee” Constantine: https://www.facebook.com/search/top/?q=dee%20dee%20constantine

Our theme song was sung by: Emi Sunshine: http://theemisunshine.com/

Sponsor of The Tennessee Farm Table is Century Harvest Farms 

 and Century Harvest Farms Foundation located in Greenback, Tennessee.

Image of an former annual “Turkey Herding” in Hancock County, Tennessee.

Image of an former annual “Turkey Herding” in Hancock County, Tennessee.

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Sorghum, an Appalachian Culinary Tradition

Season 5, Episode 39
November 10, 2018 “Sorghum”

In this episode, we are setting the table with a traditional, fall-time Appalachian culinary tradition. Sorghum.  

Sorghum is not Molasses. It’s a sweet syrup all it’s own derived from a grass plant and it is harvested, and boiled off every fall in September in our region. Sorghum has a different taste according to where it is grown, the dirt it is grown in, the region it is grown in, and how it is processed. Not all Sorghum tastes the same. 

In this show, we will hear from a cast of characters I’ve assembled here today to talk about this Appalachian “slow sugar” that is truly a taste, unique to our Appalachian region.

- We hear from Fred Sauceman and a visit from his friend Dr. Mike Fleenor, an orthopedic surgeon who grows and makes sorghum and has a “sorghum boil” every year in Washington, County, VA. 

- James Beard Award winning food writer Ronni Lundy tells us about the differences between sorghum, and molasses.

- Mary Constantine Food Writer for the Knoxville News Sentinel shares tips on how to substitute sorghum in place of white sugar in cooking and shares a recipe for Butternut Squash and Apple Bake that uses sorghum by way of Ronni Lundy and her book entitled: “Sorghum Savor”.

- And Chef Matt Gallaher of Amelia and Knox Mason shares a delicious way to enjoy sorghum with biscuits. 


Links for guests and subjects:

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

Mary “Dee Dee” Constantine: https://www.facebook.com/search/top/?q=dee%20dee%20constantine

Ronni Lundy: http://ronnilundy.com/

Chef Matt Gallaher of Amelia and Knox Mason Restaurants in Knoxville: http://www.knoxmason.com/index.html#team

Muddy Pond Sorghum Mill (one of the most well known, Tennessee Sorghum producers): http://muddypondsorghum.com/

Emi Sunshine: http://theemisunshine.com/

Blount County BeeKeepers Assoc: https://blountbees.wordpress.com/

Sponsor of The Tennessee Farm Table is Century Harvest Farms 

 and Century Harvest Farms Foundation located in Greenback, Tennessee.

This is Fred Sauceman’s friend Dr. Mike Fleenor, an orthopedic surgeon who grows and makes sorghum and has a “sorghum boil” every year in Washington, County, VA.

This is Fred Sauceman’s friend Dr. Mike Fleenor, an orthopedic surgeon who grows and makes sorghum and has a “sorghum boil” every year in Washington, County, VA.

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Seed Saver/Author Ben Cohen's new book "From Our Seeds & Their Keepers", A Collection of Stories

November 3, 2018 Season 5, Episode 38
”Setting the Table on this episode with Seed Saving”
Seed Saver/Author Ben Cohen’s new book “From Our Seeds & Their Keepers”, A Collection of Stories.

- The feature of this episode is an old time Appalachian tradition, saving seeds, particularly bean seeds. Seed saver Ben Cohen has written a brand new book entitled “From our Seeds and their Keepers”, A Collection of Stories, with forward written by Seed Saver Bill Best or Berea, KY.

We hear a story of a bean that Ben has saved and returned to the Cades Cove Museum in Blount County, TN that was originally from Kermit Caughron - one of the last people to live in the Great Smoky Mountain National Park. 

- Amy shares a soup bean recipe to share with you that might rival your Mamaw’s.

- Fred Sauceman shares a segment on an assortment of Appalachian beans, terms of Appalachian bean preparations, and a short story of the “Noble Bean” that was saved by Seed Saver Bill Best of Berea, Kentucky.

Links:

Ben and Heather Cohen: http://www.smallhousefarm.com/

Kermit Caughron information: http://www.cadescovepreservation.com/kermitcaughron.html

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

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

Jeff Barbara and Sara Pickle Music: https://jeffandsarahmusic.com/

Emi Sunshine: http://theemisunshine.com/

Soup Bean Recipe: Just keep scrolling, its down there at the end there.

Connect with Ben:  http://www.smallhousefarm.com/
Kermit and Lois Caughron

Kermit and Lois Caughron

Kermit Caughron with Cades Cove in the back ground

Kermit Caughron with Cades Cove in the back ground

Amy Campbell’s Soup Bean Recipe

*You will need a large stock pot for this recipe

Prep time: 30 minutes (after beans are prepared for cooking, involves soaking overnight)

*I like to cook my beans in the morning the day before I need them. After they simmer until Noon, I let them cool all day, then refrigerate overnight. The next day the flavors will have seasoned and improved than if you eat them a few hours after cooking.

Ingredients:

1 LB dried beans (pinto, lima, or leather britches)

3 TB olive oil

1 onion

1 bay leaf

3-4 cloves garlic, minced

1 tsp fresh ground pepper

1/2 tsp red pepper flakes 

1 tsp ground dried thyme

1 tsp ground dried sage

1TB vinegar (I use apple cider vinegar)

1 tsp sugar

1 TB salt (add at the end of cooking, omit if using ham bone)

3 quarts low sodium chicken or vegetable broth

*Optional: a ham bone, with some meat on it. I like to get them from the Honey Baked Ham Store.

Directions:

Preparing the beans:

Clean the beans with cool water and a colander, pick out rocks, and broken beans. Fill a big pot with at least 3 quarts of water (2 inches of water should cover the beans), if any beans float, remove them and don’t use those.

Soak overnight. Darin the next morning and rinse again.

*If you don’t have all night to soak them, follow the “quick cook” method on the package.

Cooking the Beans:

In olive oil on Medium heat, sauté onion, bay leaf, and spices until just browned. 

When onions and bottom of pot begin to brown, add garlic, then add broth.

Bring to a boil. 

Add ham bone at this point. Let boil for a minute or 2.

Add vinegar and sugar.

Add prepared beans.

Bring to a boil.

Right after the beans come to a boil, turn down the heat and simmer on low for at least 2 hours. I like to simmer them for at least 4 hours on low. 

*If you let beans boil like crazy on the stove top, they will get too soft and sort of fall apart. So, watch the pot and try to avoid that. I have learned the hard way.

  • Feeds: 10 - 20 depending on serving size, and seconds.

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8th Annual Slow Food TN Valley Pie Contest, and Pie Recipes

October 27, 2018 Season 5, Episode 37

“Setting the table in this episode with Pie”

- Amy shares news of the 8th Annual Slow Food TN Valley Pie Contest to benefit the Eastside Farmer’s Market, Knoxville. Sunday, October 28th, 5 -7:30 PM. Location: Hexagon Brewing, Knoxville.

- Fred Sauceman shares a story and recipe of Alvin C York’s favorite Egg Custard Pie.  

- Amy shares the work of Slow Food TN Valley and Slow Food International

- Amy shares a recipe from the Loveless Cafe for Persimmon Pie

- Slow Food TN Valley Pie Contest link: 
https://www.facebook.com/Slow-Food-Tennessee-Valley-193176850713225/

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

- Link to Persimmon Pie Recipe from Loveless Cafe: 
https://www.lovelesscafe.com/recipes/persimmon-pie

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Southern Appalachian "Cushaw Squash", Native American history & recipes with Fred & Jill Sauceman

October 20, 2018 Season 5, Episode 36
Southern Appalachian ”Cushaw Squash with Native American history & recipes with Fred & Jill Sauceman”

 - Food Historian Fred Sauceman (from Johnson City, TN) shares the Native American history of the Cushaw Squash and a Cushaw pudding recipe.

- Jill Sauceman shares cooking tips of how she cooks her Cushaw and handy tips to cooking, peeling, and preserving the Cushaw.

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

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

Connect with Fred and Jill:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Jill Sauceman: https://www.facebook.com/jill.sauceman

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

Links to mentioned events:
Eastside Sunday Market Fall Harvest Oct 21,2018t: https://www.facebook.com/EastsideSundayMarket/

CAC Beardsley Community Farm Harvest Festival, October 21st, 2018: https://www.facebook.com/events/265809570932988/

Slow Food TN Valley Pie Contest, October 28th, 5 - 7:30 pm at Hexigon Brewing Co, Knoxville: https://www.facebook.com/events/252873125369925/

Herbal Wellness Workshop at Historic Marble Springs with Mama Lucy’s Mountain Ways: 
https://www.facebook.com/events/553452855082820/


Cushaw Pie Recipe

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

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

You can peel the Cushaw before cooking, but it is a job.

Ingredients

  • 1 unbaked pie shell

  • 2 1/2 cups cooked, mashed cushaw

  • 1/4 cup heavy cream

  • 2 eggs, beaten

  • 1 cup granulated sugar

  • 1 tablespoon all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground allspice

  • 1/2 teaspoon lemon extract

  • 2 tablespoons melted butter

Here are the steps:

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

Painted wood “Cushaw Art” by Amy Campbell

Painted wood “Cushaw Art” by Amy Campbell

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Overhill Gardens, Monroe County, TN with Avi Askey

Season 5, Episode 35, October 13, 2018
Overhill Gardens, Monroe County, Tennessee with owner Avi Askey.
Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species.
Overhill Gardens 2018 fall open house details:
October 12 - 13, 8am - 4 pm.
Friday and Saturday all nursery stock is 35% off during our Fall Open House with over 800 species of native plants to choose from! With Good people, great plants, yummy food, helpful staff, beautiful drive, rain or shine.
*As our nursery will be having a fall open house Sat (13th), they will not be at MSFM market.
* A list of Overhill Garden “Edibles” inventory is listed at the bottom of this post, just keep scrolling.


Contact information:
Overhill Gardens:
http://www.overhillgardens.com/contact.html
Facebook: https://www.facebook.com/Overhill-Gardens-306577461193/
Address: 1404 Citico Rd, Vonore, TN 37885
Phone: 423-295-2288
Mobile: 423-295-5003
Email: Avi@overhillgardens.com
Hours: Monday - Saturday 8am - 4 pm, March 15 - Dec 15 (open by appointment during the winter)

Appalachian Food writer Fred Sauceman: https://www.facebook.com/fred.sauceman shares a story with the voice of Janette Carter (daughter of A.P. Carter) and her Chow Chow makings.

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

Links to mentioned events:
Eastside Sunday Market Fall Harvest Oct 21,2018t: https://www.facebook.com/EastsideSundayMarket/

CAC Beardsley Community Farm Harvest Festival, October 21st, 2018: https://www.facebook.com/events/265809570932988/

Slow Food TN Valley Pie Contest, October 28th, 5 - 7:30 pm at Hexigon Brewing Co, Knoxville: https://www.facebook.com/events/252873125369925/

Avi Askey, Owner of Overhill Gardens, Monroe County, Tennessee - www.overhillgardens.com

Avi Askey, Owner of Overhill Gardens, Monroe County, Tennessee - www.overhillgardens.com

Avi Askey, Owner of Overhill Gardens, Monroe County, Tennessee with Choke berry - www.overhillgardens.com

Avi Askey, Owner of Overhill Gardens, Monroe County, Tennessee with Choke berry - www.overhillgardens.com

Avi Askey, Owner of Overhill Gardens, Monroe County, Tennessee with his Paw Paw trees - www.overhillgardens.com

Avi Askey, Owner of Overhill Gardens, Monroe County, Tennessee with his Paw Paw trees - www.overhillgardens.com

Overhill Gardens Edibles inventory:

Trees

Persimmon

Butternut

Pawpaw – host for state butterfly, zebra swallowtail

Red Mulberry

Redbud

Downy Serviceberry

Sassafras

American Plum

American Crabapple

Red Cedar

Hickory

Honey Locust

American Chestnut

Allegheny Chinkapin

 

Shrubs

American Hazelnut

Elderberry

Spicebush

Blueberry, Sparkleberry, many sp.

Hawthorn sp.

Sumac

Purple-flowering Raspberry

Wild Rose

Blackberry, Raspberry

Black Raspberry

Black Chokeberry

 

Perennials

Spikenard

Bee Balm

Jerusalem Artichoke

Nodding Onion

False Solomon’s Seal – too many berries can be a laxative

Cutleaf Coneflower

Mayapple

Violet

Great Solomon’s Seal – shoots

 

Vines and Groundcovers

Partridgeberry

Groundnut

Passionflower – state wildflower

Muscadine

Cranberry

Wild Ginger

Wintergreen

Wild Strawberry

Fox grape

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Second Annual Great Smoky Mountain Food Days Event with Keynote Speaker Ronni Lundy

Season 5, Episode 34, September 29, 2018
2nd Annual Great Smoky Mountain Food Days Event

Great Smoky Mountain Food Days Event - This show consists of several guests who work hard to celebrate, elevate, and promote Appalachian foods past and present.

- First, an interview with Sue Conley, and Peggy Smith (Founders of Cowgirl Creamery, these people are the two behind the endowment for the Annual Great Smoky Mountain Food Days Event, described as an event that celebrates the food of the Great Smoky Mountains shaped by the mountains, climate & people.  http://greatsmokymountainfooddays.com/

- My second guest is James Beard Award winning food writer Ronni Lundy who is the key note speaker at the 2nd Annual Great Smoky Mountain Food Days, Knoxville. A few months before her award winning book “Victuals” was released, I traveled to her home and recorded her reading from her own books including the James Beard Award winning book entitled “Victuals”. Today, She will share a chapter from Victuals entitled: “Mess’n with Greens”

- And our friend to the show Food Historian and writer Fred Sauceman from Johnson City, shares a “Pot Luck Radio on the Road” segment on a taste treat from he and his wife’s latest trip to New York City, a historic beverage experience that is one of his favorites called “Egg Cream”.  

- I’ve got a real big list of food & farming events happening in the vicinity, brought to us all by area not for profit organizations that are food and farming in focus.
Links to Guests:

Cowgirl Creamery: https://www.cowgirlcreamery.com/the-cowgirl-story

Great Smoky Mountain Food Days 2018: http://greatsmokymountainfooddays.com/

Ronni Lundy: http://ronnilundy.com/

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

Links to mentioned events:

-  The Fall Heritage Festival & Old Timer’s Day, Saturday, September 29th, 2018 in Townsend, TN: https://www.facebook.com/events/518017495289599/

- 39th Annual Greek Fest, Knoxville, September 28,29, 2018: https://greekfesttn.wordpress.com/parking-transportation/

- Smoky Mountain Jamboree, September 29th, Townsend Heritage Center: https://www.facebook.com/events/1909540542675581/

- Annual UT Gardens Fall Plant Sale, September 29, 2018: https://www.facebook.com/events/1844362978961737/

- Annual National Muscadine Festival, September 29, 2018, Tsali Notch Vineyard, Monroe County, TN: https://www.facebook.com/nationalmuscadinefestival/

- Annual Sustainable Mountain Agriculture Seed Swap (Bill Best Seed Swap) Crossville (October 6, 2018) : https://www.facebook.com/events/330706321092587/

Bill Best’s Sustainable Mountain Agriculture Center: http://www.heirlooms.org/

- University of Tennessee 20th Annual Fall Folklore Jamboree Saturday, (Oct. 20, 2018), Milan, TN: http://milan.tennessee.edu/FFJ/

- The 3rd annual Harvestfest 2018, a benefit dinner for Special Growers. takes place Sunday, October 21 from 6:00-10:00 PM at RT Lodge: https://www.specialgrowers.com/harvest-fest-2018

- The 3rd Annual Knoxville Seed Swap at Wilson Fine Gardens, Knoxville (October 27, 2018): https://www.facebook.com/events/2686095624749350/


GSFD 2018 flyer.jpg

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Tennessee Muscadine Grapes - Tsali Notch Vineyard - The National Muscadine Festival

Season 5, Episode 33, September 22, 2018

Tennessee Muscadine Grapes with JD Dalton of Tsali Notch Vineyard, and the Annual National Muscadine Festival with Tsali Notch Vineyards, Monroe County, TN

In keeping with the season - I wanted to spotlight the tastes of fall in Appalachia - Muscadines and Apple Butter - So on this episode of The Tennessee Farm Table, I are setting the table with a native grape to Tennessee and the Appalachian mountains, the Muscadine. 

Our guest is JD Dalton, Vineyard manager of Tsali Notch Vineyard in Monroe, County, TN - JD tells us about the muscadine grape, Tsali Notch Vineyard, the wines, jams, jelly, and value added products they produce from the grapes they raise, and the upcoming National Muscadine Festival that they are hosing this year, it always falls on the last full weekend of September. 
Connect with Tsali Notch Vinyard through their website: http://www.tsalinotch.com/

National Muscadine Festival: https://www.facebook.com/nationalmuscadinefestival/
National Muscadine Festival Website: http://www.nationalmuscadinefestival.com/

We also hear a segment from our friend Fred Sauceman from Johnson City on Apple Butter - Fred shares a recipe tip for sausage balls with  apple butter from the late story teller Katherine Tucker Windham.

Our theme song was sung by: Emi Sunshine: http://theemisunshine.com/

Sponsor fot the Tennessee Farm Table is: Century Harvest Farm Foundation which is hosting the Harvest Festival, October 6, 12 - 6:00 P.M.:
https://www.eventbrite.com/e/century-harvest-festival-tickets-49338620141

This is JD Dalton, Vineyard Manager at  Tsali Notch Vineyard . They have over 200 rows of Muscadine Grapes growing on the Vineyard, makers of wine, and value added products such as jams and jelliies. They will be hosting the National  Muscadine Festival  the last full weekend of September (2018).

This is JD Dalton, Vineyard Manager at Tsali Notch Vineyard. They have over 200 rows of Muscadine Grapes growing on the Vineyard, makers of wine, and value added products such as jams and jelliies. They will be hosting the National Muscadine Festival the last full weekend of September (2018).

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Appalachian Persimmon

Season 5, Episode 32, September 15, 2018

Appalachian PersimmonA biological perspective on the native Appalachian Persimmon tree and fruit with Charlie Kwit, Professor of Biology from University of Tennessee.
- Mary “Dee Dee” Constantine with a recipe for Persimmon Bread by way of Morgan Simmons..
- Fred Sauceman with a “Pot Luck Radio” segment on Kentucky’s “Ale-1 8” soda pop.
- Plus news of regional food and farming event.
Links to Guests and PSA information:

Professor of Biology Charlie Kwit: https://eeb.utk.edu/people/charles-kwit/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Crystal Wilson: https://www.facebook.com/turtlemountain.herbs
Mary “Dee Dee” Constantine:https://www.facebook.com/search/top/?q=dee%20dee%20constantine
Avi Askey, Owner of Overhill Gardens: http://www.overhillgardens.com/
Emi Sunshine: http://theemisunshine.com/

Slow Food Tennessee Valley 11th Annual Pesto Pesto, September 15th, 2018:

3rd Annual Seed Swap, October 27, 2018: https://www.facebook.com/events/2686095624749350/

Persimmon picture.JPG
Persimmon prediction guide 1.jpeg

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Paw Paw Fruit, “Mountain Nanner”, an Appalachian wonder

Season 5, Episode 31, September 8, 2018
“Paw Paw Fruit” - "Mountain Nanner", an Appalachian wonder

Today, we are setting the table with Paw Paw fruit. Sometimes called the Mountain Banana - with a taste that is a sort of cross between a mango and a banana. This is an indigenous fruit to Appalachia - 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.

Fred Sauceman has a pot luck radio segment on Zarzour’s restaurant, Chattanooga, TN with the late Shirley Fuller. This restaurant is a Chattanooga, TN tradition for 100 years now.

And I’ve got news about some upcoming farm & food oriented events in our region including a new fall CSA offered by partners David Lay Farms and Bales Farms.

Links to Guests and PSA information:
Professor of Biology Charlie Kwit: https://eeb.utk.edu/people/charles-kwit/
Fred Sauceman: Fred Sauceman: https://www.facebook.com/fred.sauceman
Avi Askey, Owner of Overhill Gardens: http://www.overhillgardens.com/
David Lay Farm/Bales Farm CSA: https://www.facebook.com/DavidLayFarms/
Bales Farms: https://www.facebook.com/BalesFarmsTN/
Emi Sunshine: http://theemisunshine.com/
Nourish Knoxville Food Guide: https://www.nourishknoxville.org/local-food-guide/
Slow Food Tennessee Valley 11th Annual Pesto Pesto, September 15th, 2018:
Tickets:  https://pestofesto11.brownpapertickets.com/
Pesto Contest rules and judging criteria: http://slowfoodtnvalley.com/upcoming-events/pesto-contest/.
Century Harvest Farm Foundation Harvest Festival, October 6, 12 - 6:00 P.M.: https://www.eventbrite.com/e/century-harvest-festival-tickets-49338620141
3rd Annual Seed Swap, October 27, 2018: https://www.facebook.com/events/2686095624749350/

A "mess" of Paw Paw fruit that I (Amy) picked September 4th. An Appalachian wonder.

A "mess" of Paw Paw fruit that I (Amy) picked September 4th. An Appalachian wonder.

A photo of Shirley Fuller, Charlie Zarzour’s granddaughter, a photo taken by Fred Sauceman back in 2007

A photo of Shirley Fuller, Charlie Zarzour’s granddaughter, a photo taken by Fred Sauceman back in 2007

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.

 

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