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J&R Farms, Maryville, TN & Kermit’s Striped Stick Bean

Season 6, Episode 19. June 15, 2019
J&R Farms, Maryville, TN & Kermit’s Striped Stick Bean”

In this episode:
A visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee.  And John’s family has saved and raised an heirloom bean for generations that they call the “Striped Stick Bean” - a bean that comes from the last residents of Cades Cove Kermit and Lois Caughron and John’s ancestors.

For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods  was inducted into the Tennessee Restaurant Hall of Fame.
Below are links to all of my guests, organizations, and events that are mentioned in this episode:

Links to sponsor, guests, and events:
Century Harvest Farms Foundation: https://centuryharvest.org/
Rachel and John Davis of J&R Farms, Maryville, TN: https://www.jandrfarmstn.com/
Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html
Blount County Public Library: https://www.blounttn.org/DocumentCenter/View/18920/PR-Calendar-Newsletter---June-July-2019
Fred Sauceman: https://www.facebook.com/fred.sauceman
Cat Fish Fry, Saint Andrew’s Episcopal Church: https://www.facebook.com/pg/StAndrewsMaryville/posts/
East Tennessee Young Farmer’s Coalition: https://tnfarmlink.org/resources/east-tennessee-young-farmers-coalition
CAC Beardsley Community Farm: http://www.beardsleyfarm.org/events/2018/5/2/solstice-supper-at-the-mill-and-mine-celebrating-beardsleys-20th-birthday

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

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


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

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

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

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

March 14, 1909 - September 27, 2006:

Obituary for Raymond M. Bautista

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


These images come from Cades Cove Preservation Association:  http://www.cadescovepreservation.com/kermitcaughron.html

These images come from Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html

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Chef Shelley Cooper on Appalachian Foods, Fred Sauceman remembering St. John’s Mill of Watauga, TN, & Mile High Balogna Pie with Mary “Dee Dee’ Constantine

Season 6, Episode 18, June, 8, 2019
” Chef Shelley Cooper on Appalachian Foods, Fred Sauceman remembering St. John’s Mill of Watauga, TN, & Mile High Balogna Pie with Mary “Dee Dee’ Constantine”
In this episode:

A visit with Chef Shelly Cooper, Executive Chef at the Dancing Bear Appalachian Bistro, in Townsend, Tennessee. Her growing up, feelings on Appalachian Foods, and Shelley’s feelings on the use of the word Edamame  in the American South. 

For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee treasure, St. John Milling Company, and recounts its remarkable history through the voice of the late George St. John.

The Happily retired Mary “Dee Dee” Constantine has a neat segment on Lebanon balongna and a recipe for “Mile High Balogna Pie”.

Links to sponsor, guests, and events:

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

Shelley Cooper/Dancing Bear Appalachian Bistro: https://dancingbearlodge.com/townsend-tn-restaurants

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

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

East Tennessee Young Farmer’s Coalition: https://tnfarmlink.org/resources/east-tennessee-young-farmers-coalition

CAC Beardsley Community Farm: http://www.beardsleyfarm.org/events/2018/5/2/solstice-supper-at-the-mill-and-mine-celebrating-beardsleys-20th-birthday

Chef Shelley Cooper. Photo from Amy Campbell.

Chef Shelley Cooper. Photo from Amy Campbell.

Pictured is the late George St. John. Photo provided by Fred Sauceman.

Pictured is the late George St. John. Photo provided by Fred Sauceman.

Pictured is St. John Mill. Photo provided by Fred Sauceman.

Pictured is St. John Mill. Photo provided by Fred Sauceman.

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Tennessee Wine with Nikki Riddle & the 3rd Annual 9 Lakes Wine Festival

Season 6, Episode 17, June, 1, 2019
Today we are setting the table with Tennessee Wine - this is the weekend for the 3rd Annual 9 Lakes Wine Festival which features over 100 Tennessee made wines and ciders - it takes place at the Melton Lake Park in Oak Ridge, Tennessee May 31st and June 1, 2019 from 3 - 8:00 P.M. on June 1st.
My featured visit is with Winemakers Nikki Riddle and Michael Coombs. Nikki was named Tennessee Small Farmer of the Year by Tennessee State University and the UT Extension at the Small Farm Expo in 2017 and she is Co-Owner of The Winery at Seven Springs in Maynardville, Tennessee.

For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee treasure, St. John Milling Company, and recounts its remarkable history through the voice of the late George St. John.

Links to sponsor, guests, and events:
Century Harvest Farms Foundation: https://centuryharvest.org/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Nine Lakes Wine Festival: https://www.ninelakeswinefestival.com/
Nikki Riddle:The Winery at Seven Springs: http://www.winerysevenspringsfarm.com/
East Tennessee Young Farmer’s Coalition: https://tnfarmlink.org/resources/east-tennessee-young-farmers-coalition
CAC Beardsley Community Farm: http://www.beardsleyfarm.org/events/2018/5/2/solstice-supper-at-the-mill-and-mine-celebrating-beardsleys-20th-birthday

Pictured James Riddle, Nikki Riddle, and Michael Coombs of The Winery at Seven Sroings.

Pictured James Riddle, Nikki Riddle, and Michael Coombs of The Winery at Seven Sroings.

Pictured is the late George St. John. Photo provided by Fred Sauceman.

Pictured is the late George St. John. Photo provided by Fred Sauceman.

Pictured is St. John Mill. Photo provided by Fred Sauceman.

Pictured is St. John Mill. Photo provided by Fred Sauceman.

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A visit with Author John Tullock and his book "Appalachian Cooking, New & Traditional Recipes"

May 18 & 25, 2019, Season 6 Episode 16
A visit with Author John Tullock and his book "Appalachian Cooking, New & Traditional Recipes"
We are setting the table this day with the preservation of Appalachian food ways. My featured guest is guest is John Tulloch of Knoxville who grew up on a farm and helped his Grandmother in the kitchen in  Greenville, TN. We are going to discuss his latest book entitled: “Appalachian Cooking, New and Traditional Recipes”.  John will also share his way of making Succotash which is in the book.
- We also get to hear from D & Jim Brown. They own and run Honey Rock Herb Farm in Louisville, TN and D shares with us how she makes cornbread with Sage.
- Fred Sauceman shares a Pot Luck Radio segment about the beloved Hob Nob Drive in - which opened in 1952 outside of Gate City, Virginia.
- Plus, I’ve got news about the 17th annual Wayne Scott strawberry festival happening Saturday (May 18, 2019) in Unicoi, TN
Thank you so much for your interest in this podcast. It means so much to me to have you listen.

First, thank you to the sponsor of The Tennessee Farm Table is Century Harvest Farm Foundation with the mission of fighting food insecurity in East, Tennessee: https://centuryharvest.org/

Links to featured guest John Tullock 
- John Tullock’s Blog: http://johntullock.blogspot.com/
- John Tullock’s facebook page: https://www.facebook.com/john.tullock.562
- John Tullock’s facebook page featuring his book:  https://www.facebook.com/AppalachianCooking
- Where to purchase John Tullock’s book “Appalachian Cooking, New and Traditional Recipes”: 
Notes from the Author: Amazon and Barnes & Noble both have the book available to order. Countryman Press is distributed by Ingram. Any bookstore anywhere in the US should be able to order a copy for an interested reader. Knoxville readers can order online and pick up at the Suburban Center location with no shipping fees. Barnes and Noble shows it is in stock at the Asheville and Johnson City locations.
Barnes and Noble: https://www.barnesandnoble.com/w/appalachian-cooking-john-tullock/1126829991
Or, found on Amazon: https://www.amazon.com/Appalachian-Cooking-New-Traditional-Recipes/dp/1682681009
Additional guests and mentioned places and events:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Honey Rock Herb Farm: https://www.honeyrockherbfarm.com/
Hob Nob Drive In: https://www.facebook.com/hobnobdrive/
Emi Sunshine: https://theemisunshine.com/
Links to events:
3rd Annual Nine Lakes Wine Festival, June 1, 2019: https://www.ninelakeswinefestival.com
East Tennessee Spring Maker’s Market, June 1, 2019: https://www.facebook.com/East-Tennessee-Makers-Market-711104555576546/
Beardsley Farm Solstice Supper (June 20, 2019): https://www.facebook.com/events/1442098195932527/May 18, 2019, Season 6 Episode 16

Where to purchase John Tullock’s book “Appalachian Cooking, New and Traditional Recipes”:  Notes from the Author: Amazon and Barnes & Noble both have the book available to order. Countryman Press is distributed by Ingram. Any bookstore anywhere in the US should be able to order a copy for an interested reader. Knoxville readers can order online and pick up at the Suburban Center location with no shipping fees. Barnes and Noble shows it is in stock at the Asheville and Johnson City locations.  Barnes and Noble:  https://www.barnesandnoble.com/w/appalachian-cooking-john-tullock/1126829991   Or, found on Amazon:  https://www.amazon.com/Appalachian-Cooking-New-Traditional-Recipes/dp/

Where to purchase John Tullock’s book “Appalachian Cooking, New and Traditional Recipes”:

Notes from the Author: Amazon and Barnes & Noble both have the book available to order. Countryman Press is distributed by Ingram. Any bookstore anywhere in the US should be able to order a copy for an interested reader. Knoxville readers can order online and pick up at the Suburban Center location with no shipping fees. Barnes and Noble shows it is in stock at the Asheville and Johnson City locations.

Barnes and Noble: https://www.barnesandnoble.com/w/appalachian-cooking-john-tullock/1126829991

Or, found on Amazon: https://www.amazon.com/Appalachian-Cooking-New-Traditional-Recipes/dp/


Author John Tullock and his book "Appalachian Cooking, New & Traditional Recipes" pictured in Amy’s kitchen where we recorded our interview. Connect with John at: - John Tullock’s Blog:  http://johntullock.blogspot.com/   - John Tullock’s facebook page:  https://www.facebook.com/john.tullock.562

Author John Tullock and his book "Appalachian Cooking, New & Traditional Recipes" pictured in Amy’s kitchen where we recorded our interview. Connect with John at: - John Tullock’s Blog: http://johntullock.blogspot.com/

- John Tullock’s facebook page: https://www.facebook.com/john.tullock.562

Here’s a photo from Fred Sauceman of The Hob-Nob Drive-In sign, near Gate City, Virginia, it opened in 1952 and The Hob-Nob sign dates to around 1957. This goes along with Fred’s “Pot Luck Radio” segment included in this episode of The Tennessee Farm Table (we brag on our neighbors as well). Connect with Fred at:  https://www.facebook.com/fred.sauceman

Here’s a photo from Fred Sauceman of The Hob-Nob Drive-In sign, near Gate City, Virginia, it opened in 1952 and The Hob-Nob sign dates to around 1957. This goes along with Fred’s “Pot Luck Radio” segment included in this episode of The Tennessee Farm Table (we brag on our neighbors as well). Connect with Fred at: https://www.facebook.com/fred.sauceman

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Strawberries, memories of Wayne Scott, and strawberry shortcake recipes.

Wayne Scott pic c:o Food City.png
Scott Farm Market sign.png

May 11, 2019, Season 6, Episode 15
Strawberries, memories of Wayne Scott, and strawberry shortcake recipes.
This morning we are setting the table with a Mother’s Day treat…Strawberries. 

- I’ve got a recipe for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert.
- Fred Sauceman shares a little story about Wayne Scott, one of Tennessee’s most respected strawberry farmers who passed away in 2008 - and news about the 17th annual Wayne Scott strawberry festival happening tMat 18, 2019 in Unicoi County, TN
- Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam.
- Ronni Lundy recites her story “Drive In Strawberry Pie”.
Links to guests:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Ronni Lundy: http://ronnilundy.com/
Emi Sunshine: https://theemisunshine.com/
Sponsor of The Tennessee Farm Table is Century Harvest Farm Foundation: https://centuryharvest.org/
Links to events:
Wayne Scott Strawberry Festival: https://northeasttennessee.org/event/unicoi-wayne-scott-strawberry-festival/
Scott Strawberry and Tomato Farm: http://www.scottfarmstn.com/

Recipe link:
Strawberry Shortcake Recipes (From scratch shortcake recipe, and an easier Bisquick recipe):
These 2 recipes come from Elise Bauer from Simply Recipes

https://www.simplyrecipes.com/recipes/strawberry_shortcake/


Recipe for “from scratch strawberry shortcake recipe”
Yields 9 biscuits

What you will need:

6 cups of strawberries

1 c., plus 1/4 c. heavy cream

2 tsp. of powdered sugar

3 c. all purpose flour

1/2 c. plus 3 Tb. white, granulated sugar

1 c. milk

12 Tb. unsalted butter

2 tsp. of vanilla extract

3/4 tsp. salt

1 1/2 Tbs. baking powder

Ingredients:

3 baskets of fresh strawberries (about 6 cups)

1/2 cup white granulated sugar for the strawberries

Whipped Cream:

1 cup of heavy whipping cream

2 teaspoons powdered sugar

2 drops of vanilla extract

Biscuits:

3 cups (420g) all purpose flour

3 Tbsp sugar

1 1/2 Tbsp baking powder

3/4 teaspoon salt

12 Tbsp (168g) unsalted butter, cut into small cubes

1 cup (236 ml) milk

1/4 (60 ml) cup heavy cream

1 1/2 teaspoons vanilla extract

Directions:

Prepare strawberries:  Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then either quarters or thick slices.

  Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar.

  Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.

  After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix.

  You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.

Make whipped cream: 

While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve.

Make the biscuits:

Stir flour with dry ingredients: In a large bowl, vigorously whisk together the flour, sugar, baking powder, and salt.

  Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.

  Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it.

  Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. Gently knead by hand a few times to form a loose ball of dough.

  Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.

  Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet.

  Bake until the biscuits are medium golden brown, 18 to 20 minutes.

………….

Easy Bisquick Shortcakes:

Follow above directions for preparing strawberries, and real whipped cream.

For the “shortcake” part of the Strawberry Shortcake made with bisquick:

INGREDIENTS

2 1/3 cups Bisquick baking mix

3 tablespoons butter, melted (can sub coconut oil)

1/2 cup milk (can sub unsweetened almond milk)

3 tablespoons sugar
Directions:

Heat oven to 425°F.
To Make the dough: Whisk together the baking mix and sugar in a mixing bowl. Stir in the milk and melted butter just until a soft dough comes together. Don't over-mix!

Portion out dough and place on cookie sheet: Grease a cookie sheet with butter. Divide the dough into roughly 6 equal portions and drop them on the cookie sheet.

Bake: Bake at 425°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes on a rack.

Serve: Either break up into big chunks or slice horizontally with a bread knife to serve with berries for shortcake.

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"Dr Enuf" - the Original lemon lime soda from upper East Tennessee by Fred Sauceman

May 4, 2019, Season 6, Episode 14
"Dr Enuf" - the Original lemon lime soda from upper East Tennessee by Fred Sauceman

Today, we are setting the table with Dr Enuff - the original energy booster as it is called - this lemon lime drink is made by Tri City beverage in Johnson City, TN. It is one of Tennessee’s most unique and unusual drinks and it marks a special anniversary this year.  Fred Sauceman shares the story of Dr Enuff complete with customer testimonials.
- Mary Dee Dee Constantine shares a recipe for chipotle almond, butter using local honey -
- And there are several regional vents that are farm and food related that I’d like to share with you.

Links to guests:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Dr Enuf: http://www.drenuf.com/
Emi Sunshine: https://theemisunshine.com/
Sponsor of The Tennessee Farm Table is Century Harvest Farm Foundation: https://centuryharvest.org/

Links to mentioned events by area non profit organizations:
- Century Harvest Farms Foundation Helping Hands Volunteer program: https://www.facebook.com/groups/424771498277517/about/
Century Harvest Farms Foundation Helping Hands Volunteer program for groups over 5: https://centuryharvest.org/get-involved/volunteer/
- Plants Sale at Knoxville Botanical Gardens & Arboretum, May 4th, 2019: https://www.facebook.com/events/570106526834379/
- Plants and Pints for Beardsley event May 5th, 2019: https://www.facebook.com/events/2399144433438490/- Beardsley Farm Solstice Supper June 11, 2019: https://www.brownpapertickets.com/event/3414443
- Espirit De Corps, Nourish Knoxville Benefit Dinner, My 11, 2019: https://www.facebook.com/events/325385274829909/

Charles O. Gordon, Sr., founded Tri-City Beverage shortly after World War II.

Charles O. Gordon, Sr., founded Tri-City Beverage shortly after World War II.

Chuck Gordon is Tri-City Beverage’s second-generation CEO.

Chuck Gordon is Tri-City Beverage’s second-generation CEO.

Dr. Enuf marks its 70th birthday this year. The herbal variety was added to the product line in 2002.

Dr. Enuf marks its 70th birthday this year. The herbal variety was added to the product line in 2002.

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Ramps! And the Tellico Plains Farmers’ Market

April 27, 2019, Season 6, Episode 13
Ramps! And also the Tellico Plains Farmers’ Market

Amy visits with the people from the Tellico Plains Farmers’ Market and she has 3 guests John and Rachel Davis, Fred Sauceman (with the voice of JoAnn Kalonaheskie), and Ronni Lundy with informative commentary on the spring-time Appalachian favorite Ramps. 

LINKS:
Tellico Plains Farmers’ Market: https://www.facebook.com/MCFarmMarket/

J & R Farm on facebook: https://www.facebook.com/jandrfarmstn/

J & R Farm Blog: https://www.jandrfarmstn.com/blog

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

Ronni Lundy: http://ronnilundy.com/

Link for Slow Food TN Valley Grant: http://slowfoodtnvalley.org/community-enrichment-grant/

Rachel Davis holding a jar of pickled ramps that were foraged by her family. Follow Rachel’s blog about her Appalachian Food Ways at: J & R Farm Blog:  https://www.jandrfarmstn.com/blog

Rachel Davis holding a jar of pickled ramps that were foraged by her family. Follow Rachel’s blog about her Appalachian Food Ways at: J & R Farm Blog: https://www.jandrfarmstn.com/blog

This is the Davis Family, they are a young farming family from Blount County and raise almost all of their own food. They eat seasonally, raise hogs, chickens, beef cattle, and produce. Rachel makes Lye soap, cooks with cast iron indoors and outdoors, preserves their food and loves all things “old-timey”. This family is truly carrying on the Appalachian food traditions of their ancestors from Cades Cove.. Both John and Rachel have roots that run deep in the East Tennessee area. Connect with them and inquire about their farm products at: J & R Farm on facebook:  https://www.facebook.com/jandrfarmstn/

This is the Davis Family, they are a young farming family from Blount County and raise almost all of their own food. They eat seasonally, raise hogs, chickens, beef cattle, and produce. Rachel makes Lye soap, cooks with cast iron indoors and outdoors, preserves their food and loves all things “old-timey”. This family is truly carrying on the Appalachian food traditions of their ancestors from Cades Cove.. Both John and Rachel have roots that run deep in the East Tennessee area. Connect with them and inquire about their farm products at: J & R Farm on facebook: https://www.facebook.com/jandrfarmstn/

JoAnn Kalonaheskie, who is included in the podcast speaking on the Cherokee traditions of preparing ramps. Photograph comes from her obituary. I didn’t take this photo. Sadly, she has passed away died in February at age 79. She had two great-great-grandchildren.

JoAnn Kalonaheskie, who is included in the podcast speaking on the Cherokee traditions of preparing ramps. Photograph comes from her obituary. I didn’t take this photo. Sadly, she has passed away died in February at age 79. She had two great-great-grandchildren.

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“Don’t ever take the last piece of bread with Helen & Ellen of The Love Kitchen, Knoxville, TN.”

4/20/2019, Season 6, Episode 12

“Don’t ever take the last piece of bread with Helen & Ellen of The Love Kitchen, Knoxville, TN.”

In the spirit of Easter, a classic recorded visit with the embodiment of love - Helen & Ellen of The Love Kitchen, Knoxville. Fred Sauceman shares news of the Elizabethton, TN Rotary Club Soup Bean & Cornbread Supper & Mary “Dee Dee” Constantine shares a recipe for deviled eggs with feta & olives on this episode of Tennessee Farm Table Podcast.

Links to guests:
The Love Kitchen: https://www.thelovekitchen.org/
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Fred Sauceman: https://www.facebook.com/fred.sauceman

Links to: mentioned PSA items:
Charcuterie and Cocktail Event: https://www.eventbrite.com/e/charcuterie-cocktails-fundraising-event-tickets-55910578044

Slow Food TN Valley Community Enrichment Grant: http://slowfoodtnvalley.org/community-enrichment-grant/
Elizabethton, TN Rotary Club: https://www.facebook.com/elizabethtonrotary/

Sponsor for The Tennessee Farm Table is: Century Harvest Farm Foundation: https://centuryharvest.org/

Love Kitchen details:
The Love Kitchen, Inc.
2418 Martin Luther King Jr. Boulevard
Knoxville, TN 37915
Phone: (865) 546-3248
Business Office Hours:
Wednesday: 10:00 am until 4:00 pm
Thursday: 10:00 am until 4:00 pm

Ellen and Helen of The Love Kitchen. This picture was taken from their website:  https://www.thelovekitchen.org/

Ellen and Helen of The Love Kitchen. This picture was taken from their website: https://www.thelovekitchen.org/

Helen, Amy and Ellen pictured in 2014 when Amy interviewed the Sisters at The Love Kitchen  https://www.thelovekitchen.org/

Helen, Amy and Ellen pictured in 2014 when Amy interviewed the Sisters at The Love Kitchen https://www.thelovekitchen.org/

Michelle Johnson is cafeteria manager at T.A. Dugger Junior High in Elizabethton. Here she’s cooking soup beans.  https://www.facebook.com/elizabethtonrotary/

Michelle Johnson is cafeteria manager at T.A. Dugger Junior High in Elizabethton. Here she’s cooking soup beans. https://www.facebook.com/elizabethtonrotary/

The 48th Annual Elizabethton Tennessee Rotary Club Soup Bean and Cornbread Dinner happening April 25, 2019  https://www.facebook.com/elizabethtonrotary/

The 48th Annual Elizabethton Tennessee Rotary Club Soup Bean and Cornbread Dinner happening April 25, 2019 https://www.facebook.com/elizabethtonrotary/

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Chocolate Gravy , Dip Dogs and Cast Iron

Season 6, Episode 11
04/13/2019

Chocolate Gravy , Dip Dogs and Cast Iron 

Amy visits with Verlon Thompson (singer, songwriter, and former partner with Guy Clark, who teams up often with Shawn Camp) and Verlon shares his memories of Chocolate Gravy and growing up in Oklahoma. https://www.verlonthompson.com

Fred Sauceman shares a segment about “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowie and Marion Virginia, https://www.facebook.com/fred.sauceman

We hear from Dr. Katie Hoffman and hear about the “Cast Iron Clinic” that she and her husband Brett Tiller host in the region where they sell, restore, and help people care for their cast iron. www.facebook.com/Vintagekitchencastiron/

Century Harvest Farms Foundation is a sponsor for The Tennessee Farm Table https://centuryharvest.org/

News of events happening in our area that are food and farming in nature:

Charcuterie and Cocktails - April 26th, 5:00 PM- 7:30 PM - This is a ticketed event https://www.eventbrite.com/e/charcuterie-cocktails-fundraising-event-tickets-55910578044 

- Location: The Central Collective, Knoxville, TN. This is a signature event to raise awareness and establish support to address food insecurity in East, Tennessee and the benefitting organization will be: Good Samaritan Center in Louden County. For more information about Good Samaritan Center in Louden County https://goodsamloudoncounty.org/

April 13, 2019 Cast Iron Clinic at Three Rivers Market http://www.threeriversmarket.coop/

https://www.facebook.com/Vintagekitchencastiron/

“Chocolate Gravy Recipe”

“Chocolate Gravy” is not exclusive to Appalachian cooking, but it is commonly associated with Southern Cooking. It is typically served over hot biscuits, some people would have this often, for others, only on special occasions. While it does have a good bit of white sugar, it doesn’t have as much fat as we usually associate with gravy. This recipe calls for 1 Tablespoon of butter at the end of the cooking process.

Ingredients:
1/4 c cocoa powder
3 T all purpose flour 
3/4 c white sugar
2 c milk
1 Tb soft butter
2 Tb Vanilla extract
Directions:
Whisk the cocoa, flour, and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until its consistency is similar to gravy, 7 to 10 minutes. Remove from heat and stir the butter and vanilla into the mixture until the butter is melted. Serve immediately.
*Usually served over hot biscuits

Amy’s chocolate gravy on a biscuit!

Amy’s chocolate gravy on a biscuit!

“The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia Photo by Fred Sauceman.

“The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia Photo by Fred Sauceman.



Fred Sauceman pictured in “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia. Photo from Fred Sauceman.

Fred Sauceman pictured in “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia. Photo from Fred Sauceman.

Dip Dogs served at “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia. Photo from Fred Sauceman.

Dip Dogs served at “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia. Photo from Fred Sauceman.

A cast iron pan from Vintage Kitchen Cast Iron and Collectables who will be hosting the Cast Iron Clinic Saturday, April 13th at Three Rivers Market, Knoxville. They conduct these Cast Iron Clinics several times a year in the Appalachian region connect with them at:  www.facebook.com/Vintagekitchencastiron/

A cast iron pan from Vintage Kitchen Cast Iron and Collectables who will be hosting the Cast Iron Clinic Saturday, April 13th at Three Rivers Market, Knoxville. They conduct these Cast Iron Clinics several times a year in the Appalachian region connect with them at: www.facebook.com/Vintagekitchencastiron/

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Clint Smith, East Tennessee Maple Syrup Maker

04/06/2019 , Season 6, Episode 10
Clint Smith, East Tennessee Maple Syrup Maker

Clint Smith of the Riverdale Community in East Knox County shares with us how he makes his small batch maple syrup. 
Fred Sauceman shares a segment about the late Minnie Curtis and her method for making Red Bud Jelly. https://www.facebook.com/fred.sauceman

Charcuterie and Cocktails - April 26th, 5:00 PM- 7:30 PM - This is a ticketed event - Location: The Central Collective, Knoxville, TN. This is a signature event to raise awareness and establish support to address food insecurity in East, Tennessee. https://www.eventbrite.com/e/charcuterie-cocktails-fundraising-event-tickets-55910578044

Century Harvest Farms Foundation has sponsored the Tennessee Farm Table from April 2018 - April 2019. They are doing important work in addressing the problem of food insecurity in our region. Please visit them at: http://centuryharvestfarms.org/

Clint Smith of the Riverdale Community in East Knox County, Tennessee holding a bottle of his small batch, Maple Syrup.

Clint Smith of the Riverdale Community in East Knox County, Tennessee holding a bottle of his small batch, Maple Syrup.

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

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

Clint Smiths tapping system.

Clint Smiths tapping system.

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

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

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

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

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

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

The late Minnie Curtis who’s recipe for Red Bud Jelly is shared by Fred Sauceman in this episode of The Tennessee Farm Table. Photo from Fred Sauceman.

The late Minnie Curtis who’s recipe for Red Bud Jelly is shared by Fred Sauceman in this episode of The Tennessee Farm Table. Photo from Fred Sauceman.

Red bud jelly - Photo from Fred Sauceman.

Red bud jelly - Photo from Fred Sauceman.

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Ronni Lundy "Messes with Springtime Greens"

Season 6, Episode 9
March 16, and 23, 2019

Ronni Lundy “Messes with Springtime Greens”
Ronni Lundy reads from her 2 time James Beard Foundation Award winning book entitled "Victuals, An Appalachian Journey with Recipes" . In celebration of the Spring season, and the joy of all of the fresh, spring greens growing, we hear Ronni read from the chapter of her book “Messing with Greens". 
Fred Sauceman shares a visit with The Old Pilot Hill General Store, in Philadelphia, Tennessee on his “Pot Luck Radio segment”

Sponsor for the Tennessee Farm Table Podcast & Broadcast is Century Harvest Farms Foundation, in Greenback, Tennessee. https://centuryharvest.org/

Links to Events:

March 31st: Ijam’s Take Action, Slow Food TN Valley Potluck Dinner, Seed Swap, John Coykendall Talk and “Deeply Rooted” Movie showing. There is no charge for this event, but please bring a dish to share and heirloom, non hybrid seeds to share for the seed swap if you would like. Please register for this event at this link: http://ijams.org/events/take-action-planting-the-seeds-a-talk-movie-seed-swap-and-potluck/

April 26th: Century Harvest Farms and Second Harvest Food Bank, East TN “cocktails and Charcuterie” event at the Central Collective, Knoxville:  https://www.eventbrite.com/e/charcuterie-cocktails-fundraising-event-tickets-55910578044

Amy visits with  Ronni  at Ronni’s home, November, 2018. Photo by Laura Pierpont http://lcpierpontphotography.com/

Amy visits with Ronni at Ronni’s home, November, 2018. Photo by Laura Pierpont http://lcpierpontphotography.com/









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Saving Seeds & Stories with John Coykendall

Season 6, Episode 8
March 2nd and 9th, 2019

Saving Seeds & Stories with John Coykendall
Knoxville native John Coykendall, Master Gardener and seed saver of heirloom seed shares some stories with Amy.  John tells us how he became a seed saver, some of the varieties he has saved, where to find old time heirloom seed like the ones he saves, and shares some cute stories.Amy and John worked in the garden at Blackberry Farm together in 2007 where Amy learned from John the importance of these heirloom seed.  Many of the varieties that he has saved can be purchased at http://www.seedsavers.org/
More information on John Coykendall  http://www.blackberryfarm.com/about/family/team/johncoykendall
Links:
John Coykendall on Facebook:  https://www.facebook.com/john.coykendall.3
Fred Sauceman “Pot Luck Radio”: https://www.facebook.com/fred.sauceman
Seed Savers Exchange (John Coykendall has donated seed to Seed Savers Exchange: https://www.seedsavers.org/
Blount County Seed Library Details: http://www.blountlibrary.org/1464/Seed-Library
Slow Food TN Valley / Ijam’s Nature Center? John Coykendall event March 31st: https://www.facebook.com/events/317296802258316/
Sponsor of The Tennessee Farm Table is Century Harvest Farms: https://centuryharvest.org/about
Emi Sunshine sings our theme song: http://theemisunshine.com/

John Coykendall, photo by Ashley Valentine-Coykendall.

John Coykendall, photo by Ashley Valentine-Coykendall.

Some seed packs with John’s writing.

Some seed packs with John’s writing.

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

Season 6, Episode 7
02/16/2019

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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