Food to the Rescue in East Tennessee in the age of a pandemic

by Amy Campbell

I painted this to give face to fact.

I painted this to give face to fact.

03/21/2020 Podcast notes
Season 7, Episode 10

Dear friends - over the past 7 years I have been sharing stories about people who make our community better through food as chefs, farmers, food banks, farmers’ markets, seed savers, food service workers, and food preservationists on my podcast and radio broadcast.  I want to help all of us in these hard times by sharing information about new ways that our food makers/ restaurants/ agriculture business or non-profits are adapting. Here are links to all of the farmers, farmers’ markets, food banks, and Second Harvest East TN that were covered in the latest episode of The Tennessee Farm Table. 

Sponsor for The Tennessee Farm Table is  Century Harvest Farms Foundation, Greenback TN. Home to the new “Beef Box” with online ordering: https://centuryharvest.org/

Food Banks / Food Aid Kitchens:
Community Food Connection (Blount County): https://cfcblount.org/#contact
The Love Kitchen: https://thelovekitchen.org/
Second Harvest East TN (Serving 18 East, TN counties): https://secondharvestetn.org/

Farmers’ Markets taking place on 3/21/2020:
The Nourish Knoxville Winter Market is taking place today, March 21st from 10-1 outside, in the parking lot next to Central United Methodist Church, downtown Knoxville. Vendors will be spaced 10 feet apart.
Likewise, the Winters Farmers Market by Grow Oak Ridge will also be held outside of St. Mary’s Gym in Oak Ridge from 10-1 with Vendors spaced 10 feet apart.

Links to these markets:
3/21/2020 - OakRidge (Outside in parking lot) https://www.growoakridge.org/markets
3/21/2020 - Nourish Knoxville Market: https://www.nourishknoxville.org/winter-market/
For listings that I have not heard from, please consult this comprehensive food guide by way of Nourish Knoxville: https://www.nourishknoxville.org/local-food-guide/

Restaurants in the East, Tennessee area offering curbside, call ahead ordering, call ahead to familiarize yourself with their new limited operating hours and showing up. This is a partial list. If you would like to be added, please visit this link and provide your information https://www.tennesseefarmtable.com/:
The Plaid Apron - https://theplaidapron.co/
A Dopo Pizza - Closed indefinitely - You can support them buy purchasing gift cards https://www.adopopizza.com/contact
Cruze Farm - https://www.cruzefarm.com/
JC Holdway - https://www.jcholdway.com/
Kaizen - https://www.knoxkaizen.com/
Knox Farmacy : https://knoxfarmacy.com/
Paysan Bread: https://www.facebook.com/Paysan-Bread-294574380954309/
Simple on Sevier: https://simplonsevier.com/about
Tako Taco - https://www.toasttab.com/tako-taco-235-w-depot-ave/v3#!/
Walnut Kitchen (Maryville)  - https://www.thewalnutkitchen.com/

Farmers in the East, Tennessee Area (who sell either direct off of the farm, at local farmer markets, or when noted at Three Rivers Market, Knoxville. Listed alphabetically. If you would like to be included on this list, please let me know your information at the following link: https://www.tennesseefarmtable.com/

Bales Farms: Location: Mosheim, TN (Delivery weekly on Wednesday mornings to Three Rivers Market parking lot by demand). Deliveries to Kingsport, Johnson City, Greenville, Rogersville based on demand. Products: Grass-fed beef, pastured pork, pastured chicken, Eggs.
Contact: Instagram, Facebook: @BalesFarm Website:  https://www.balesfarmstn.com/
Email: balesfarmtn@gmail.com - Hours: M-F, 9-5.

Century Harvest Farms:
Location: 7085 Morganton Rd, Greenback, TN 37742. ***Delivery is available. 

Products: Grass fed beef, charcuterie
Contact: Website: https://centuryharvest.org/contact/ Facebook: https://www.facebook.com/centuryharvest/  Order online: https://mailchi.mp/centuryharvest.org/chbox?fbclid=IwAR3GUChSDCbywkc_2iD8KUdMt1IIgAeIzb97vSfk9S8Hr452V9qKhbcI7eg

Crooked Road Farm:  1. Eggs are available at Three Rivers Market, Knoxville. 2. On-farm purchasing is also available, with a minimum $40.00 order.  Products they offer: Eggs, whole pork loins, whole pork bellies, and a select few other cuts. Message, or email Johnny by instagram @crookrdroadfarm, or website:  www.crookedroadfarm.com

Gray Family Farm: Location: Heiskell, TN. Products: beef, pork and honey. Contact, Phone: (865) 805-9797. Buy direct from the farm, appointment only by texting or calling by phone. You can also connect with them via instagram @grayfamilyfarmtn and FaceBook https://www.facebook.com/grayfamilyfarm

Lick Skillet Farm, New Market, TN - https://www.lickskillet.farm/ Grass-finished Beef, Pastured Pork..

Rope and Wings Ranch, Washburn, TN: Grass-fed beef. @Ropeandwings

Hoodley Creek Farm - https://www.facebook.com/hoodleycreek/  CSA as part of https://gardendeliverycsa.com/

Zavels Family Farm, Corryton, TN. Location: 9240 Emory Rd, Corryton, TN 37721 Contact: Best way to communicate with them by phone: (865) 363-6202
Products: Until otherwise noted, you can find them Saturdays at the OakRidge and Knoxville Farmers’ Markets. Direct sales of Beef, Pork, Lamb meat from the farm, this currently does not  include produce. 
Instagram @zavels_family_farms , FaceBook @zavelsfamilyfarms, Website: http://www.zavelsfamilyfarms.com/

Cast Iron Cooking, Memories of Cades Cove, & Winter Heritage Festival, Townsend, Tennessee

by Amy Campbell

Season 7, Episode 4
”Cast Iron Cooking, Memories of Cades Cove, & Winter Heritage Festival, Townsend, Tennessee”

News of an “Iron Skillet Lunch” and memories of days gone by - I’ve got news about today’s Winter Heritage Festival taking place in Townsend, TN, January 25th from 10:00 - 2:30 P.M. - A visit with Rachel Davis of J & R Farms who along with her husband John will be cooking the “Iron Skillet Lunch”  in cast iron at the Winter Heritage Festival - a visit with the “last woman out of Cades Cove” Lois Shuler Caughron & her daughter Ruth Caughron - and good news about the reopening of “The Bean Barn”, in Greenville, TN from Fred Sauceman.

Related links:

Winter Heritage Festival Link: https://www.gsmheritagecenter.org/event/winter-heritage-festival/

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

J&RFarmsTN.com: https://jandrfarmstn.com/

Great Smoky Mountain Heritage Center: https://www.gsmheritagecenter.org/

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

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

Emi Sunshine, sings our theme song: J&RFarmsTN.com: https://jandrfarmstn.com/

Pictured is Rachel Davis in their family kitchen - photo by John Davis - she and John will be cooking the “Iron Skillet Lunch” Saturday, January 25th, 2020 at 12:00 Noon at the Annual Winter Heritage Festival at the Great Smoky Mountain Heritage Cen…

Pictured is Rachel Davis in their family kitchen - photo by John Davis - she and John will be cooking the “Iron Skillet Lunch” Saturday, January 25th, 2020 at 12:00 Noon at the Annual Winter Heritage Festival at the Great Smoky Mountain Heritage Center in Townsend, TN. Check out the Davis farm and Rachel’s blog at: https://jandrfarmstn.com/

The community watering hole since 1931. The story of an East, Tennessee community treasure with Bill Houston, 3rd generation owner, & operator of Houston’s Mineral Well, New Market, Tennessee.

by Amy Campbell

Season 7, Episode 3. January 18, 2020.
”Houston’s Mineral Water, New Market, Tennessee”
The Community Watering Hole since 1931. The story of an East, Tennessee community treasure  with Bill Houston, 3rd generation owner, & operator of Houston’s Mineral Well, New Market, Tennessee. Bill Houston is a very gifted fine artist with focus primarily on Tennessee landscapes.  He also taught fine art to students at Carson Newman University for over 40 years.  Bill is a 3rd generation, New Market, Tennessee resident. 
Fred Sauceman shares good news with the reopening of “The Bean Barn”, Greeneville, Tennessee.
And an invitation to the Annual “Smiles for Mardis Gras” Fundraiser for “Smiles for Seniors”, a program of the Blount County Community Action Committee taking place January 21, 2020. Keep scrolling for details in the picture below.
Links: 
Houston’s Mineral Water: https://www.facebook.com/houstonsmineralwater/
Mardi Gras Event to benefit “Smiles” for Seniors a community service providing rides for non driving seniors, part of Blount County Community Action Agency: https://www.blountcaa.org/
Century Harvest Farm Foundation is our show sponsor: https://centuryharvest.org/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Emi Sunshine sings our theme song: https://theemisunshine.com/

A photo of Bill Houston in 2012 taken outside of the well house. Photo from https://www.facebook.com/houstonsmineralwater/

A photo of Bill Houston in 2012 taken outside of the well house. Photo from https://www.facebook.com/houstonsmineralwater/

A photograph taken in 1933 (Photographer unknown) from the archives of the Tennessee Valley Authority Information Office.

A photograph taken in 1933 (Photographer unknown) from the archives of the Tennessee Valley Authority Information Office.

The Bean Barn, Greeneville, Tennessee. Photo from Fred Sauceman

The Bean Barn, Greeneville, Tennessee. Photo from Fred Sauceman

Beans All the Way served at the Bean Barn, Greeneville, TN. Photo from Fred Sauceman

Beans All the Way served at the Bean Barn, Greeneville, TN. Photo from Fred Sauceman

Mardi Gras Event to benefit “Smiles” for Seniors a community service providing rides for non driving seniors, part of Blount County Community Action Agency: https://www.blountcaa.org/

Mardi Gras Event to benefit “Smiles” for Seniors a community service providing rides for non driving seniors, part of Blount County Community Action Agency: https://www.blountcaa.org/

Martha Kern Strong of Strong Stock Farm in East, Knox County, Tennessee

by Amy Campbell

Season 7, Episode 2
A visit with Martha Kern of Strong Stock Farm in East, Knox County, Tennessee. Raising Grass Fed beef on a family farm that has been in continuous operation since 1791.
Fred Sauceman shres a story about his Grandmother and her way of making stuffed peppers.
Links:
Strong Stock Farm: http://www.strongstockfarm.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Emi Sunshine: https://theemisunshine.com/
Sponsor for The Tennessee Farm Table: Century Harvest Fam Foundation: https://centuryharvest.org/
Blount County Community Action Agency: https://www.blountcaa.org/

“Smiles” 3rd Annual Fundraiser
Date: Tuesday, February 25, 2020
Time: 5:00 - 8:00 P.M.
Location: Green Meadows Country Club, 1700 Louisville Rd, Louisville, TN 37777
You are invited to attend an annual fundraiser which supports “Smiles” - Smiles is an entity within the Blount County Community Action Agency that provides non-driving seniors in Blount County with safe, reliable transportation by dedicated volunteer drivers and they invite you to The 3rd Annual Smiles for Mardi Gras fundraiser with:
Live music from Pistol Creek Catch of the Day
Dancing and dance contest
Mardi Gras food, masks and beads
And a Mayor’s Dance
This event is free to the public, and donations are encouraged to help continue the service that smiles provides.  

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

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

Michael Washburn, John Coykendall on Seed Saving & Planting for Seed Saving Success

by Amy Campbell

Pictured here are Michael Washburn (L) and John Coykendall, 2020 at the Blount County Public Library. Photo Amy Campbell.

Pictured here are Michael Washburn (L) and John Coykendall, 2020 at the Blount County Public Library. Photo Amy Campbell.

Season 7, Episode 1 January 4, 2020

Let’s dream about that spring garden - we visit today with 2 farmers and seed savers from East, Tennessee who help to preserve and share heirloom seed of our region, Michael Washburn, and John Coykendall. These 2 will be presenting a program January 7th at the Blount County Public Library in Maryville, TN - and that is the feature of this episode of the Tennessee Farm Table Podcast & Broadcast.
John Coykendall has a brand new book called “Preserving Our Roots”, my journey to save seeds and stories” - and he will be conducting a book sale and signing from 5:30-7 as part 1 of this upcoming event at the BCPL. During the second part of this event - Michael Washburn will give a presentation “Planting for seed saving success”
On Fred Sauceman’s “Pot Luck Radio Segment”, he features B.J. Abraham, a graduate of the master’s degree program in storytelling at East Tennessee State University.  When she returned to Johnson City recently, Fred Sauceman talked with her about one of the foods that has always been special to her family.

Links: 
Blount County Public Library event January 7, 2020 with Michael Washburn, John Coykendall: https://www.facebook.com/events/blount-county-public-library/planning-for-seed-saving-success-with-michael-washburn/2805550482838279/

Century Harvest Farm Wine and Paint Night: 
January 7, 2020 2 part event 5:30-7:00 PM event at the Blount County Public Library - Book Signing with John Coykendall and presentation “Planning for seed saving success” with Michael Washburn: https://www.facebook.com/events/blount-county-public-library/planning-for-seed-saving-success-with-michael-washburn/2805550482838279/

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

B.J. Abraham is a graduate of the master’s degree program in storytelling at East Tennessee State University. When she returned to Johnson City recently, Fred Sauceman talked with her about one of the foods that has always been special to her family…

B.J. Abraham is a graduate of the master’s degree program in storytelling at East Tennessee State University. When she returned to Johnson City recently, Fred Sauceman talked with her about one of the foods that has always been special to her family. Photo - Fred Sauceman.

John Coykendall signs a copy of his book at a book signing.

John Coykendall signs a copy of his book at a book signing.

“Traditional New Years Day Good Luck Foods” from 3 different cultures. Appalachia, Greece, and Asia.

by Amy Campbell

Amy shares her recipe that she developed and trademarked called “Smoky Mountain Sushi” - an “any time appetizer with an Appalachian Smoky Mountain Flare”. (This is not made with fish, but rather, made with country ham, sautéed collard greens, and bl…

Amy shares her recipe that she developed and trademarked called “Smoky Mountain Sushi” - an “any time appetizer with an Appalachian Smoky Mountain Flare”. (This is not made with fish, but rather, made with country ham, sautéed collard greens, and black eyed peas)

12/28/2019, Season 6, Episode 36 

“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:
Amy deonstrating how to make “Smoky Mountain Sushi”on WBIR, TV 10: https://www.wbir.com/video/news/local/five-at-four/on-a-roll-try-this-smoky-mountain-sushi/51-af11d72c-992f-4034-aef9-6888dca4f54d
Mary (Dee Dee) Constantine: https://www.facebook.com/deedee.constantine.3
Lisa Jean’s Catering: http://bigfattyscatering.com/

Martha Boggs, owner of “The Bistro” at the Bijou: http://www.thebistroatthebijou.com/

January 7, 2019: John Coykendall, Michael Washburn Book Signing and Seed talk at the Blount County Public Library:  https://www.blounttn.org/calendar.aspx?

Sponsor of The Tennessee Farm Table Century Harvest Farms & Foundation: https://www.facebook.com/centuryharvest/

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

Recipe for Asian Noodles & Greens from Mary ‘Dee Dee” Constantine (Retired 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.……………

Vasilopita Cake Recipe:  A traditional Greek New Years Cake made of sugar, butter and flour, and usually flavored with anise, or Mahlab “MaLAB” (which is the ground pit of a Meditteranean wild cherry) which might be a little tricky to find quickly around here by next Tuesday, so you can substitute anise seed - I like to buy my spices at Three Rivers Market, or the Indian Market in Downtown West - you can save money  —— this cake is eaten on New Years day morning, usually served along with a big breakfast, which has a lucky coin, hard candy, or trinket baked inside, the cake is served in the order of youngest to eldest, and the person who is served the slice with the trinket or coin is said to have good luck all year.

Here’s a recipe for this cake that I found online at Epicurious:

Makes : 8 - 10 servings

INGREDIENTS:
3/4  c blanched, slivered almonds
1/3 c light brown sugar
1 Tb Honey
3 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp mahlab or 1 Tb anise seed
1 c (2 sticks) unsalted butter, softened
2 c granulated sugar
6 eggs
2 tsp lemon juice
1 tsp vanilla extract
1 c milk
A coin, or hard candy, or trinket

To Prepare:
Preheat the oven to 350°F. Butter a 9-inch round cake pan and a 4-inch round cake pan.

To Make the Cake:
Combine the almonds, brown sugar, and honey in a small bowl, and set aside. Mix the flour, baking powder, baking soda, and mahlab in a medium bowl, and set aside. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla. Add the flour mixture to the butter mixture, alternating with the milk, and mix well.

To Bake the Cake:
Divide one-third of the nut mixture between the two prepared pans, scattering it in an even layer over their bottoms. Fill the smaller (4-inch) pan two-thirds full of batter, then pour half of the remaining batter into the larger (9-inch) pan. Bake both layers for 20 minutes, until the cakes become a bit firm. Sprinkle half of the remaining almond mixture in an even layer over both cakes, and lay the coin on top of one of the partly baked cakes. Pour the remaining batter on top of each cake. Bake for another 20 to 25 minutes, until a knife inserted in the center of each comes out clean. Let the cakes cool in their pans for 10 minutes.

To Serve:
Remove the cakes from their pans, and place the smaller one on top of the larger. Top with the remaining almond mixture, and serve warm.

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

……………
“Smoky Mountain Sushi Recipe TM”, by Amy Campbell from The Tennessee Farm Table Podcast & Broadcast (www.TennesseeFarmTable.com)
“Smoky Mountain Sushi”  - an appetizer I made for New Year’s Day, but had such a favorable response to this recipe on social media, I have decided to demonstrate this as an “any time appetizer with an Appalachian Smoky Mountain Flare”. (This is not made with fish, but rather, made with country ham, sautéed collard greens, and black eyed peas) Yield: 20 rolls

Ingredients:
- One bunch of fresh collard greens

- 10 slices of prosciutto (which is extremely thin sliced country ham) - You can buy prosciuttos in lots of different places, but the better prosciutto is well aged. And I like to use Allan Benton’s - because it is well aged, and produced right down the road in Madisonville, TN. 

- Black eyes peas, either canned, or cooked from dry. (You will need 1 cup for every 20 rolls)

Directions:
- Triple wash the collard greens to remove all sand, shake dry, set aside on dry towel.

- Lay out your ingredients in a “work area” or a large cutting board.

- Cut each slice of Prosciutto across widest part so you end up with 2 “half moon” sheets per piece of prosciutto. (buy as many slices as you need for the crew you are preparing these for. Each slice of Prosciutto will yield 2 rolls)

-  Place 1 cup prepared black eyed peas out on your work area.

- Heat 1 tsp of olive oil in a small sautéed pan, and quickly sautéed for 12 - 3 minutes chopped collard greens in oil. Do this quickly, so they do NOT loose their vibrant green color, remove from pan and set aside on work surface.

To Assemble:

- On each 1/2 slice of Prosciutto, place about 1 tsp of black eyed peas.

- Place 1 tsp sautéed collard greens.

- Fold up up ends to keep stuffing contained and root up like a little egg roll. Place seam side down so they don’t “unroll”

- Place on a pretty dish and serve.

These can be made a day in advance, can be served at room temperature, and are not fussy! Enjoy!

Ronni Lundy on one reason why we all eat Pinto Beans on the Mountain South

by Amy Campbell

Season 6, Episode 35, December 21, 2019

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.
Fred Sauceman shares 2 of his pot luck radio segments. A short food story  about a Festive Christmas green and red Pear Salad by way of Margaret Carr. And the 2nd features Elke Hammer of Mosheim, Tennessee who makes Stollen and sells this at the Boone Street Market in Jonesborough, Tennessee. Connect with Fred: Fred Sauceman 
We also hear a short story from Heirloom Seed Saving John Coykendall of East Tennessee of a young man who was tired of eating beans.

Links to mentioned guests and events:

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/

Link to John Coykendall’s new book “Preserving Our Roots: My Journey to Save Seeds and Stories (The Southern Table) : https://www.amazon.com/Preserving-Our-Roots-Journey-Southern/dp/0807170364

January 7, 2019: John Coykendall, Michael Washburn Book Signing and Seed talk at the Blount County Public Library:  https://www.blounttn.org/calendar.aspx?

Second Harvest Food Bank, East, Tennessee: https://secondharvestetn.org/?gclid=CjwKCAiA__HvBRACEiwAbViuUzg1q-fU25aBBMTi76lg4nZ2XemwQYlzK90qT2wPHes4j_oU0eAGIhoCwwQQAvD_BwE

Terms, books, and authors mentioned during the podcast:

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

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.

Boone Street Market in Jonesboro, Tennessee: https://www.facebook.com/boonestmarket/

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

Amy and Ronni visiting and recording stories November, 2018 at Ronni’s home in North Carolina.

Amy and Ronni visiting and recording stories November, 2018 at Ronni’s home in North Carolina.

Elke Hammer sells her Stollen at the Boone Street Farmers Market in Jonesborough, TN.

Elke Hammer sells her Stollen at the Boone Street Farmers Market in Jonesborough, TN.

A Real Good Kitchen” Food Incubator launching in 2020, East Knoxville, Tennessee.

by Amy Campbell

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Season 6, Episode 34, December 7, 14th, 2019

A Real Good Kitchen” Food Incubator launching in 2020, East Knoxville, Tennessee

A visit wirh Bailey Foster, Founder of a new business “Real Good Kitchen”, a food incubator launching in 2020, located on Magnolia Avenue, in Knoxville, TN with the goal of Improving our community through food.

Fred Sauceman from Johnson City, TN shares a Pot Luck Radio segment from Putnam County, TN where he visits Mark & Sheri Guenther - owners of Muddy Pond Sorghum Mill, and producers of Muddy Pond Sorghum.

And I also have news about a community potluck dinner coming up December 20th in Greenback, TN for a good cause, and about how you can help hungry people in need for Christmas on December 14th , by doing so, possibly win a hand-made, bamboo, fly fishing rod, made by the hands of an East, TN fly fishing legend, Walter Babb - and also a shot at placing the winning bid 10 dozen flies tied by Walter himself that are his “go-to” nymphs when fishing the Great Smoky Mountains National Park.

Links to guests and mentioned events:

Real Good Kitchen: https://therealgoodkitchen.com/

Century Harvest Farm Foundation Facebook page: https://www.facebook.com/centuryharvest/
Century Harvest Farms Foundation website link: https://centuryharvest.org/

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

Greenback Community Potluck Dinner, December 20th: https://www.facebook.com/events/591971984944636/?active_tab=about

Muddy Pond Sorghum: https://www.muddypondsorghum.com/

Chef Matt Gallaher’s restaurants:
Emilia https://www.opentable.com/r/emilia-knoxville
Knox Mason https://knoxmason.com/

Auction of the Fly Fishing Rod and nymphs made by Walter Babb for the Needy Family Fund of Sweetwater, Tennessee. ***To pre-register in order to participate in the live phone auction on December 14th, call Phil Roy beforehand at: (423) 337-1212. https://littleriveroutfitters.com/pages/fishing/report.htm

Bailey Foster photographed in space that will be transformed into “A Real Good Kitchen” in 2020.

Bailey Foster photographed in space that will be transformed into “A Real Good Kitchen” in 2020.

Genera, a Biomass solutions company in Vonore, Tennessee.

by Amy Campbell

Season 6, Episode 32, November 16, 2019

Genera, a Biomass solutions company in Vonore, Tennessee.
Today, we are setting the table with a really good story in East, Tennessee Agriculture. We visit with Genera, in Vonore, Tennessee - this is a company that manufactures compostable food service table ware, take out containers and such from domestically sourced, sustainably raised switchgrass and biomass sorghum. Genera is actively recruiting local farmers and land owners to grow these sustainable crops, and today we will visit with Kelley Tiller who is CEO of Genera, Sam Jackson, VP of business development, And Brad Valentine, feedstock manager. The product line brand name for the molded products made from the switchgrass and bio mass sorghum is “Earthables” and it is available through distributors.

Our friend Fred Sauceman of Johnson City shares a Potluck radio segment on a Tennessee foodways exhibition at the TN State Museum in Nashville called “Let’s Eat” this exhibition features the rich and diverse history of Tennessee’s food.

Links to guests, exhibit, Fred Sauceman and sponsor for the Tennessee Farm Table:

Genera: https://generainc.com/

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

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

“Let’s Eat! Origins and Evolutions of Tennessee Food” exhibition:

https://tnmuseum.org/temporary-exhibits/temporary%20exhibits/letseat

Sam Jackson, VP of Business Development, Dr. Kelly Tiller President, CEO & Founder of Genera, and Brad Valentine, Feed Stock Manager pictured at Genera’s manufacturing facility located in Vonore, Tennessee, 2019.

Sam Jackson, VP of Business Development, Dr. Kelly Tiller President, CEO & Founder of Genera, and Brad Valentine, Feed Stock Manager pictured at Genera’s manufacturing facility located in Vonore, Tennessee, 2019.

Cushaw Squash - Native American History, Recipe, & how to cook this huge squash!

by Amy Campbell


November 2, 2019 Season 6, Episode 31

“Cushaw Squash”

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 on 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.

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

Links to guests and mentioned events:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Jill Sauceman: https://www.facebook.com/jill.sauceman

Hidden Rivers Film:
Monday, November 4, 2019, 6:00 PM  8:30 PM, Lawson Auditorium, Maryville College, Event Details:

https://www.freshwatersillustrated.org/events/2019/11/2/hidden-rivers-maryville

Beardsley Farm Community Workday: November 16th, 9:00-12:00 Noon.  See details at the facebook link. 

https://www.facebook.com/events/902426226825341/

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 at 350 degrees)
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 cream2 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.

The traditional Cushaw squash. This one measured about 16 inches in length. They can weigh anywhere from 10-20 pounds.

The traditional Cushaw squash. This one measured about 16 inches in length. They can weigh anywhere from 10-20 pounds.

The same Cushaw with my hand for scale.

The same Cushaw with my hand for scale.

“Iva Spoon Wilde on hearthside cooking of Appalachian Foods at the Blue Ribbon Country Fair, Townsend, Tennessee”

by Amy Campbell

Season 6, Episode 28. September 21, and 28th, 2019

“Hearth Side Cooking of Appalachian Foods, part of the annual Blue Ribbon Country, Saturday, September 28th at the Great Smoky Mountains Heritage Center Fair in Townsend, Tennessee”.
In this episode, Amy visits with Iva Spoon Wilde of Walland, Tennessee who cooks traditional Appalachian food such as cornbread, hominy, and sassafras tea over the open hearth in a log cabin at the Heritage Center with help from Connie Keeble during the Blue Ribbon Country Fair.

On Fred Sauceman’s “Pot Luck Radio” segment - we will head over to Pickett County, Tennessee and hear about Apple Butter making at the Cordell Hull Birthplace State Historic Site. 

Links to events and guests mentioned in the show:
Century Harvest Farm Foundation, Greenback, Tennessee: https://www.facebook.com/centuryharvest/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Cordell Hull Birthplace State Park: https://tnstateparks.com/parks/cordell-hull-birthplace
Blue Ribbon Country Fair, September 28th, Townsend, Tennessee: https://www.facebook.com/events/392080734247555/permalink/396682457120716/

Iva Spoon Wilde holds a jar of her peach filling that she used for her peach fried pies entered into the Annual Blue Ribbon Country Fair, Great Smoky Mountains Heritage Center, Townsend, Tennessee, 2019. Iva will be cooking and serving cornbread, ho…

Iva Spoon Wilde holds a jar of her peach filling that she used for her peach fried pies entered into the Annual Blue Ribbon Country Fair, Great Smoky Mountains Heritage Center, Townsend, Tennessee, 2019. Iva will be cooking and serving cornbread, hominy, and sassafras tea over the open hearth in a log cabin at the Heritage Center along with her helper Connie Keeble during the Blue Ribbon Country Fair.

Iva proudly holds one of her “#13” canning jars from her collection of antiques.

Iva proudly holds one of her “#13” canning jars from her collection of antiques.

Iva holds a painting that she painted of a structure on top of Mount LeConte. Iva and her family used to hike to Mount LeConte and she has very fond memories of these times.

Iva holds a painting that she painted of a structure on top of Mount LeConte. Iva and her family used to hike to Mount LeConte and she has very fond memories of these times.

Connie Keeble (Left) and Iva Spoon Wilde cooking hearthside during the Blue Ribbon Country Fair at the Great Smoky Mountains Heritage Center in Townsend, Tennessee.

Connie Keeble (Left) and Iva Spoon Wilde cooking hearthside during the Blue Ribbon Country Fair at the Great Smoky Mountains Heritage Center in Townsend, Tennessee.

Steve Smith and Marcianne O’Day make apple butter at the Cordell Hull Birthplace State Park in Pickett County, Tennessee. Photo by Fred Sauceman.

Steve Smith and Marcianne O’Day make apple butter at the Cordell Hull Birthplace State Park in Pickett County, Tennessee. Photo by Fred Sauceman.

“Tennessee Muscadines”

by Amy Campbell

Season 6, Episode 27, September 14, 2019

“Tennessee Muscadines”, The native grape of Appalachian, Tsali Notch Muscadine Vineyard in Tennessee, and the National Muscadine Festival, Madisonville, Tennessee.

A visit to Tsali Notch Muscadine Vineyard and conversation with J.D. Dalton about the muscadine grape of the Appalachians, and the annual National Muscadine Festival which will take pace this year at Tsali Notch Orchard September 27th (VIP Night) and 28th (General Admission).
Fred Sauceman’s “Pot Luck Radio” segment featuring Apple Butter, and Fred shares a recipe tip for sausage balls with  apple butter from the late story teller Katherine Tucker Windham.
Also news of events at the Annual TVA& I Fair, Knoxville and the Blue Ribbon Country Fair (September 28th) in Townsend, Tennessee.

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

Link to get in touch with Fred Sauceman: https://www.facebook.com/fred.sauceman

National Muscadine Festival, September 27 and 28th at Tsali Notch Vineyard, Madisonville, TN: https://www.facebook.com/nationalmuscadinefestival/

Blue Ribbon Country Fair at the Great Smoky Mountains Heritage Center in Townsend TN: https://www.facebook.com/events/392080734247555/permalink/396682457120716/

September 14, and 15th - The Tennessee Valley Fair: https://www.tnvalleyfair.org/

Tennessee Muscadines in hand.png