The Wild, Appalachian Persimmon

by Amy Campbell

This is a picture I took of my persimmon pie that I made for the Slow Food, Tennessee Valley Pie contest. I made the crust from crumbled ginger cookies and butter and a little bit of salt. It took 4 hours to extract 1 cup of pulp from a bag of wild…

This is a picture I took of my persimmon pie that I made for the Slow Food, Tennessee Valley Pie contest. I made the crust from crumbled ginger cookies and butter and a little bit of salt. It took 4 hours to extract 1 cup of pulp from a bag of wild, Appalachian persimmons that we picked up under a persimmon tree I keep my eye on up the road.

Wild Appalachian Persimmon

Wild Appalachian Persimmon

Persimmon foecasting.jpg

Season 7, Episode 30, October 16, 24, 2020

“The Wild Appalachian Persimmon”

The Wild, Appalachian Persimmon, a 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 - and Amy shares a recipe for persimmon pie by way of The Loveless Cafe, outside of Nashville. (Scroll down for recipe)


Links to Guests:
Professor of Biology Charlie Kwit: https://eeb.utk.edu/people/charles-kwit/Fred Sauceman: https://www.facebook.com/fred.saucemanCrystal Wilson: https://www.facebook.com/turtlemountain.herbsMary “Dee Dee” Constantine:https://www.facebook.com/search/top/?q=dee%20dee%20constantineAvi Askey, Owner of Overhill Gardens: http://www.overhillgardens.com/Emi Sunshine: http://theemisunshine.com/

Persimmon Pie Recipe by way of tThe Loveless Cafe, outside Nashville:

Yield: 1, 9 inch pie, serves 6-8

Ingredients:1, 9 inch pie shell (partially baked)
1 c. persimmon puree *See notes below2/3 c. packed, dark brown sugar
2 eggs
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 c. heavy cream
Optional: Whipped Cream

Directions:Preheat oven to 350
Place the pie shell on a sturdy pie sheet and set aside.
In a mixing bowel: 
- Whisk the persimmon puree, brown sugar, cinnamon and nutmeg together.
- Whisk in the eggs, 1 at a time, and then the heavy cream.
- Pour the filling in the partially baked pie shell.
- Bake for 30 minutes, or until “just set’.
- Let the pie cool completely before cutting.
- Serve plain or with a dollop of home-made whip cream.

Some helpful hints on getting that persimmon pulp:To prepare the persimmons prior to extracting pulp:
Wash these at least 3 times and remove the caps. 
Use a food mill to separate the pulp from the skin and seed. 
You can use a small knife to scrape the pulp from the persimmons as well, but, this takes a very long time when using the small, wild, Appalachian persimmons. It took me 4 hours to collect 1 c. of pulp. 

If using small wild Appalachian persimmons, you will need to gather about 4 cups of these. Make sure they are soft, and fully ripe and easily come off of the tree, or are found intact on the ground. You do not want to use them if they are not ripe. They taste very bitter if they are not ripe. You are pretty lucky if you can find intact, ripe persimmons on the ground because this is a favorite of wild animals.

If using the large, domesticated varieties that are found in the grocery stores, it will take about 4 of these. 

Save the seeds. Cut them length wise and look at the germ of the seed for winter weather forecasting. (See Amy’s illustration above)

Chef Trevor Stockton of R.T. Lodge & Farmer Adam Cottrill

by Amy Campbell

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Season 7, Episode 26, August 29, 2020

Chef Trevor Stockton of R.T. Lodge, and Farmer Adam Cottrill

This episode of The Tennessee Farm Table we visit with Farmer Adam Cottrill of Sugar Tree, and Chef Trevor Stockton, Executive Chef at the restaurant at R.T. Lodge. Minde Herbert of Afforably Organic shares tips on preserving corn and shares a recipe for a preservative, refined sugar, and thickener free corn casserole. Fred Sauceman’s Pot Luck Radio series features the blue cheese appetizer found at the famous Ridgewood BBQ of Bluff City, Tennessee.

Links:
Chef Trevor Stockton of R.T. Lodge in Maryville, TN: https://www.linkedin.com/in/trevor-stockton-00b538156/
Sugar Tree: “Not your average CSA”  Growing and delivering to chefs and individuals. Contact Adam Cottrill by email:  sugartree2020@gmail.com  Pictured: Adam Cottrill (Lower right) and his family, owners and stewards of the farm, Sugar Tree @sugartreegourmet
Fred Sauceman: https://www.facebook.com/fred.sauceman
Minde Herbert, Affordably Organic: https://www.facebook.com/affordablyorganic/
Ridgewood BBQ: http://www.ridgewoodbbq.com/

Chef Trevor Stockton of R.T. Lodge in Maryville, TN: https://www.linkedin.com/in/trevor-stockton-00b538156/

Chef Trevor Stockton of R.T. Lodge in Maryville, TN: https://www.linkedin.com/in/trevor-stockton-00b538156/

Farmers Adam and Shelby Cottrill https://www.instagram.com/twofarmersintn/?hl=en of “Sugar Tree” Farm with family, Campbell County, TN.

Farmers Adam and Shelby Cottrill https://www.instagram.com/twofarmersintn/?hl=en of “Sugar Tree” Farm with family, Campbell County, TN.

Corn Pudding

Minde Herbert, Affordably Organic

Use organic ingredients whenever possible

 

1.5 cups of corn –fresh or canned kernels

2 tablespoons corn meal

2 tablespoons unbleached white whole wheat flour

2 tablespoons honey

2 tablespoons butter, melted

1/4 teaspoon baking powder

3 eggs, lightly beaten

1 cup whole milk

1 cup shredded sharp cheddar cheese

Smoked Paprika

 

Preheat oven to 375°F. Grease an 8 x 8 inch glass baking dish with butter. Set aside. 

In a small bowl mix together the milk and corn meal and set aside for 10 minutes. (This will give a smoother texture to your dish.) While that’s settling, in a large bowl, mix together corn, flour, baking powder, melted butter, honey, eggs and cheese. Add your corm meal and milk mixture to that and stir until just incorporated. Pour batter into prepared dish, sprinkle with paprika and bake until dark golden brown, about 45 to 50 minutes.

 

Pickle Time in Tennessee

by Amy Campbell

watermelon rind pickles IG.jpg
Amy’s batch of Watermelon Rind Pickles from her Great Grand Mother Ollie McElroy who lived her life out in Mississippi. This recipe is just one of the pickle recipes included in this episode of The Tennessee Farm Table Podcast & Broadcast. The r…

Amy’s batch of Watermelon Rind Pickles from her Great Grand Mother Ollie McElroy who lived her life out in Mississippi. This recipe is just one of the pickle recipes included in this episode of The Tennessee Farm Table Podcast & Broadcast. The recipe is at the bottom of the page if you would like to print it.

Season 7, Episode 24,  August 1, 8th, 2020

“Pickle Time in Tennessee”

Overnight refrigerator pickles: Food Historian Fred Sauceman shares a recipe for overnight pickles that he received from Lynn Tolley, the great grand nice of Jack Daniels.  This pickle is served at Miss Mary Bobo’s Boarding House, in Lynchburg, Tennessee. 295 Main St. Lynchburg, TN. Phone: (931) 759-7394. (Recipe below)

Also, Fred Sauceman shares a Pot Luck Radio segment with a very talented young Bluegrass musician, contributor to the magazine Bluegrass Today - and a graduate of the ETSU Appalachian Studies department Mr John Curtis Goad. John will share his family’s tradition of Christmas pickles, or party pickles by way of his late grandmother “ Vena Goad” from Blair’s Gap, of Hawkins Co, TN.

Bread & Butter Squash Pickles, made from yellow summer squash, this is an old Alabama recipe by way of: Linda Rogers Weiss. Her blog is called Southern Cooking at Home and it is full of classic, southern recipes. (Recipe is Below, or on the link provided.)
Mary “Dee Dee” Constantine - Retired Food editor of the Knoxville News Sentinel shares great canning tips. @SkilletSister


And Amy shares her Great Grand Mother’s recipe for Pickled Water Melon Rind. This comes by way of Ollie McElroy from Mississippi. The recipe is at the bottom, keep scrolling.


Recipes:

Bread & Butter Squash Pickles, Old Alabama Recipe
From Linda Rogers Weiss

You may never make cucumber pickles again when you find out how easy and delicious these pickles are.

Oh, Squash, your growth is more than I can handle. I am going to put you in a pickle. See how you like that. Yep, squash bread and butter pickles. Try these with your butterbeans on the Sunday dinner table, or that hamburger from the Saturday night grill, even better, the pickles make the best hot dog better, believe me. You’ll be adding different flavors and a beautiful color to your food.

A few hints if you have not made squash pickles before. If you’re not crazy about bell pepper, cut the amount back. Such is the case with my husband. So, I used one pepper. Also, remember that when some of these old recipe were written, the garden peppers were not the size they are now. A large grocery store or market pepper these days is about the size of 2 sweet bell peppers from a garden. Personally, I prefer to use just squash and onions and you can substitute more onions for the peppers if you prefer. This recipe makes 2 pint jars using one pepper.

8 cups thinly sliced yellow summer squash
2 cups thinly sliced Vidalia or white onion
2 T. salt (kosher is good but not iodized)
2 ½ cups cider vinegar
3 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
4 sweet bell peppers, thinly sliced

Combine squash and onions. Sprinkle with salt. Set aside for one hour. Drain off liquid. Combine vinegar, sugar, celery seed, mustard seed and peppers. Bring to a hard boil. Add squash mixture. Bring to a boil. Pack into pint standard canning jars which have been boiled 15 minutes. Adjust jar lids and bands. Process in a boiling water bath canner (212 degrees) for 5 minutes. Always follow manufacturers canning directions for safe canning and food storage.

Fred and Jill Sauceman’s Overnight Pickle Recipe:

Directions:Peel and slice about 6 medium cucumbers and 2 small onions, set aside.

In a sauce pan, combine the following:
1/4 c. sugar
1/4 c. Apple Cider Vinegar, or White Vinegar
1 tsp. Dill Seed
Mustard Seed
1 tsp. mustard seed
1 tsp. Celery Seed
1 Tb. Salt
1/2 tsp. Cream of Tarter

Bring this mixture to a boil - Boil for 1 minute. Pour boiled mixture over cucumbers and onions. Place all in non reactive container. Allow to marinate overnight. These are ready to eat the next day.

Linda Rogers Weiss Squash Pickles.png

And last, but not least is MY’S Great Grand Mother’s Watermelon Rind Pickle recipe. (Sides 1 and 2 below)

watermelon rind pickle recipe 1.jpg
watermelon rind pickle recipe 2.jpg

Knoxville Tamale Tale with Jack Neely

by Amy Campbell

Season 7, Episode 23,  July 25, 2020

“A Knoxville Tamale Tale” with Jack Neely. Jack lets us know the rich history of the tamale in Knoxville. It's not all ham, soup beans and sorghum in the culinary history of East Tennessee. Jack tells us about the rich tamale history dating back to as early as 1890. Jack is the Executive Director of the Knoxville History Project. Connect with the Knoxville History Project here:

http://knoxvillehistoryproject.org/

Jack Neely, Executive Director of the Knoxville History Project. https://knoxvillehistoryproject.org/ (Photo: Amy Campbell)

Jack Neely, Executive Director of the Knoxville History Project. https://knoxvillehistoryproject.org/ (Photo: Amy Campbell)

According to Jack Neely, these are the way the tamales looked, tied with twine that Mr Perkins would sell on Market Square referenced in Jack's story.  Illustration by Amy Campbell.

According to Jack Neely, these are the way the tamales looked, tied with twine that Mr Perkins would sell on Market Square referenced in Jack's story. Illustration by Amy Campbell.

Pollinators and how we can all help them

by Amy Campbell

D & Jim Brown at the Maryville Farmer’s Market, 2020.

D & Jim Brown at the Maryville Farmer’s Market, 2020.

Season 7, Episode 21, June 27, July 4, 2020

Today, we are setting the table with our little friends, pollinators and the honey bee and ways that we can help to protect them. We will visit today with 2 families who raise bees in East, TN. D & Jim Brown who own and run Honey Rock Herb Farm, in Louisville, TN and have raised bees for over 40 years. Coley and Judy O’Dell who own and run Smoky Ridge Apiaries in Maryville, TN and have taught countless individuals how to raise bees, care for hives and the bees, and we will also hear about their self serve honey stand which sits in their front yard.

Mary “Dee Dee” Constantine the happily retired food editor for the Knoxville News Sentinel will share a recipe with us today for Chipotle, Almond butter with honey

We also get to hear from our friend Fred Sauceman from Johnson City with his “Pot Luck Radio Series”, on this series today, we hear about “Hot Slaw” from Polk County.

Links:

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

Coley and Judy O’Dell, owners of Smokey Ridge Apiaries, Hours 9-5, M-F. They have online ordering during the pandemic for value added products from their website. They ask that people do not come in the store during the pandemic, but rather place orders online to be safe: https://smokeyridgeapiaries.com/

Smoky Ridge Apiaries Facebook Page:  https://www.facebook.com/pages/category/Farm/Smokey-Ridge-Apiaries-1376258805962018/

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

The Blount County Bee Keepers Association, in Maryville, TN is an organization that is very active in the community and helps teach people how to raise and protect bees  https://blountbees.wordpress.com/

Greenback Farmers’ Market: https://www.facebook.com/GreenbackFarmersMarket/

Eastside Sunday Market & Greenback Farmers' Market in East, Tennessee

by Amy Campbell

Season 7, Episode 20, June 20, 2020

Today, we are setting the table with 2 farmers’ markets in East, TN. We first visit with Chris Battle, one of the people who helped to create the Eastside Sunday Farmers’ Market located right on the edge of downtown Knoxville in East, Knoxville. This is an urban area in need of sources of fresh, nutritious produce. Chris Battle is in a mission to help bring a solution to the problem of limited access of affordable, and accessible fresh, farm grown produce for his community. We will also visit with farmer Vernon Wilson and beekeeper Larry Skidmore from the Greenback Farmer’s Market which takes place on Tuesdays at the old train depot in Greenback, TN.

Links:

Eastside Sunday Market: https://www.facebook.com/EastsideSundayMarket/

Battle Field Farm and Gardens: https://www.facebook.com/battlefieldfarmandgardens/

The Underground Collective: https://www.facebook.com/undergroundknoxville/

Greenback Farmers’ Market: https://www.facebook.com/GreenbackFarmersMarket/

Chris Battle, one of the individuals who started the Eastside Sunday Market: https://www.facebook.com/EastsideSundayMarket/ (Photographed by Amy in 2018)

Chris Battle, one of the individuals who started the Eastside Sunday Market: https://www.facebook.com/EastsideSundayMarket/ (Photographed by Amy in 2018)

This is the old train depot in Greenback, TN. This is where the Greenback Farmers’ Market takes place Tuesdays. Pictured is Farmer, Vernon Wilson’s truck with brightly painted gourds. (Photo: Amy, 2020) https://www.facebook.com/GreenbackFarmersMarke…

This is the old train depot in Greenback, TN. This is where the Greenback Farmers’ Market takes place Tuesdays. Pictured is Farmer, Vernon Wilson’s truck with brightly painted gourds. (Photo: Amy, 2020) https://www.facebook.com/GreenbackFarmersMarket/

Pictured is Farmer and vendor Vernon Wilson at the Greenback Farmers’ Market. (Photo: Amy, 2020)

Pictured is Farmer and vendor Vernon Wilson at the Greenback Farmers’ Market. (Photo: Amy, 2020)

The Century Harvest Farm food truck you can also find at the Greenback Farmers’ Market. https://centuryharvest.org/ (Photo: Amy, 2020)

The Century Harvest Farm food truck you can also find at the Greenback Farmers’ Market. https://centuryharvest.org/ (Photo: Amy, 2020)

Fly Fishing in the Great Smoky Mountains with R&R Fly Fishing

by Amy Campbell

Season 7, Episode 19, June 16, 2020

Today, we visit with Charity and Ian Rutter, owners of R&R Flyfishing, a fly fishing guide company from Townsend, TN. We also hear about a “River Discovery” event lead by Charity taking place at Little Arrow Outdoor Center in Townsend, TN June 18, 2020. A portion of the proceeds will go to benefit the work of “Fresh Waters Illustrated”. Also James Beard Award winning Chef Joseph Lenn, Owner of JC Holdway restaurant, downtown Knoxville TN tells us how to cook trout over an open fire.

Links:
R & R Fly Fishing: www.RandRFlyFishing.com
River Discovery Event at Little Arrow Outdoor Resort: https://little-arrow-outdoor-resort.myshopify.com/products/river-discovery-event?fbclid=IwAR2rjwNf8F2M4i7RAIJ8wYKVi2b-cFZN4XCy8B9Zl0efLH_pNwNl_--PIC0
Fresh Waters Illustrated: https://www.freshwatersillustrated.org/
Cover story on R&R Flyfishing West Knoxville Lifestyle https://citylifestyle.com/westknoxville/
Photo Credit photography Rudders: MHM Photography: https://www.instagram.com/mhmphotography_/?hl=en
Chef Joeseph Lenn’s restaurant JC Holdway: https://www.jcholdway.com/
Allan and Sharon Benton as referenced by Joseph Lenn: https://bentonscountryhams2.com/

Charity and Ian Rutter, owners of R&R Fly Fishing. Photo credit: MHM Photography, Maryville, TN https://www.instagram.com/mhmphotography_/?hl=en

Charity and Ian Rutter, owners of R&R Fly Fishing. Photo credit: MHM Photography, Maryville, TN https://www.instagram.com/mhmphotography_/?hl=en


Chef Joseph Lenn, Owner of J.C. Holdway restaurant, Knoxville, TN https://www.jcholdway.com/ (Photo: Amy Campbell)

Chef Joseph Lenn, Owner of J.C. Holdway restaurant, Knoxville, TN https://www.jcholdway.com/ (Photo: Amy Campbell)

J & R Farm and Kermit Caughron's striped stick bean

by Amy Campbell

Rachel Davis with Ruth Davis (John Davis’s Grandmother, daughter of Kermit Caughron) pictured at the Cades Cove Preservation Association annual event event.

Rachel Davis with Ruth Davis (John Davis’s Grandmother, daughter of Kermit Caughron) pictured at the Cades Cove Preservation Association annual event event.

Season 7, Episode 18, June 6, 2020
”J&R Farms, Maryville, TN & Kermit’s Striped Stick Bean”

A visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee.  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.
Links:
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

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

Picture of Kermit’s striped stick bean from seed saver Ben Cohen.

Picture of Kermit’s striped stick bean from seed saver Ben Cohen.

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

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 Philip…

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.

“Mother’s Day and Tennessee Strawberries”

by Amy Campbell

Wayne Scott pic c:o Food City.png

Season 7, Episode 16, 05/08/2020

Title: “Mother’s Day and Tennessee Strawberries”

Today, we are setting the table with Mother’s Day Strawberries. 
I’ve got a recipe for a scratch made strawberry shortcake, and an easy bisquick shortcake for 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. Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam. And James Beard Award winning Food Writer 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 sings our theme song: https://theemisunshine.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.

The Importance of 4-H In Our Community

by Amy Campbell

Season 7, Episode 15, 05/02/2020
And today, we are setting the table with the importance of 4-H and how this organization is so vital to our community through youth development and adult volunteering. Our guests include Dr. Joe Johnson, President Emeritus of the University of Tennessee, retired food editor from the Knoxville News Sentinel - Mary Dee Dee Constantine and her childhood 4-H story, Tony Lawson, co-founder of WDVX Radio and his childhood 4-H experiences, and Fred Sauceman’s “Pot Luck Radio” segment features an old friend from Kingston, TN. Amy starts the show with news on several farmers’ markets taking place on Saturday, May 2, 2020
Links to people and events mentioned in the show:
4-H, TN: https://4h.tennessee.edu/Pages/default.aspx
Complete list of farmers’ markets in our area: Nourish Knoxville Local Food Guide: https://www.nourishknoxville.org/local-food-guide/
Dixie Lee Farmers’ Market: https://dixieleefarmersmarket.com/?ct=t(EMAIL_CAMPAIGN_4_30_2020_22_39)&mc_cid=b1b0861a1b&mc_eid=6a77883d80
Nourish Knoxville Knoxville Market (Market Square Farmers’ Market) : https://www.nourishknoxville.org/market-square-farmers-market/
Oak Ridge Farmers’ Market: https://www.easttnfarmmarkets.com/
Maryville Farmers’ Market: https://www.farmersmarketmaryville.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Mama Mia’s Restaurant & Pizzaria, Kingston, TN: https://www.facebook.com/pages/Mama-Mias-Restaurant-Pizzeria/117515748274200
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister
Tony Lawson: https://wdvx.com/featured-photos/tony-lawson/

Amy Campbell and Dr. Joe Johnson pictured in 2014.

Amy Campbell and Dr. Joe Johnson pictured in 2014.

Lottie O’Brian who passed away April 27th, 2020 - She owned and ran Mama Mia’s Restaurant and Pizzeria in Kingston since February 4, 1971. Photo from Fred Sauceman.

Lottie O’Brian who passed away April 27th, 2020 - She owned and ran Mama Mia’s Restaurant and Pizzeria in Kingston since February 4, 1971. Photo from Fred Sauceman.

Jenna Baker - Chef and Owner of “Cook to be Well”, Knoxville, and her “Be Well Box”

by Amy Campbell

Season 7, Episode 14, 04/25/2020

This episode features the big impact of small, food businesses to community. Jenna Baker, Chef & Owner of “Cook to be Well”, Knoxville and her “Be Well Box”, and Fred Sauceman on Zarzour’s, Chattanooga, TN.
We visit with Chef and small, food business owner, Jenna Baker. Jenna owns and operates “Eat to Be Well” located in downtown Knoxville. We hear how she came to run this sort of business, what drives her, her focus on plant based foods for better health, and her “Be Well Box” business model that she transitioned into at the start of this year.

On Fred Sauceman’s “Pot Luck Radio” series, he features one of Tennessee’s oldest restaurants - Zarzour’s in Chattanooga, TN. Charlie Zarzour opened this restaurant in 1918, the same year that the Spanish Flu took the life of his wife. In this segment, Fred visits with the late Shirley Fuller, granddaughter of Charlie Zarzour, a pioneering restauranteur and Lebanese immigrant who raised his 5 children as a single father after his wife’s death all the while operating his restaurant.

Links:
- Cook to Be Well: https://cooktobewell.com/the-be-well-box/
- Mary “Dee Dee” Constantine - https://twitter.com/skilletsister?lang=en
- Zarzour’s Cafe: https://www.facebook.com/zarzourscafe/
- Fred Sauceman: https://www.facebook.com/fred.sauceman: https://www.facebook.com/fred.sauceman-  Emi Sunshine sings our theme song: https://theemisunshine.com/

(Photo) Here’s a photo of the late Shirley Fuller, Charlie Zarzour’s granddaughter, that Fred Sauceman took back in 2007.

Cook to be Well logo.png
(Photo) Jenna Baker, Owner of “Cook to be Well”.

(Photo) Jenna Baker, Owner of “Cook to be Well”.

(Photo) Here’s a photo of the late Shirley Fuller, Charlie Zarzour’s granddaughter, that Fred Sauceman took back in 2007.

(Photo) Here’s a photo of the late Shirley Fuller, Charlie Zarzour’s granddaughter, that Fred Sauceman took back in 2007.

(Photo) A sample menu from Zarzour’s, Chattanoogo, TN from the Zarzour’s facebook page.

(Photo) A sample menu from Zarzour’s, Chattanoogo, TN from the Zarzour’s facebook page.

“The Welcome Table” a no cost, hot meal, twice weekly with Chef & Coordinator Amelia Geis-Scott.

by Amy Campbell

Season 7, Episode 13, 04/18/2020
Our guest is Amelia Geis-Scott, Chef and Coordinator of “The Welcome Table” a ministry offered by 2 churches in Blount County, TN offering a hot meal to anyone, 2 week night evenings per week.  Fred Sauceman shares a recipe for slow cooker pork roast, and Mary “Dee Dee” Constantine shares an economical recipe for African Peanut Butter Soup. Plus Amy starts the show off with information on food access in the East, TN area.

Links:
The Welcome Table serves a hot meal, 2 times per week at no charge at the following days, times, and locations. If you can, please help to support this ministry with an online, monetary donation to either of these churches:

Wednesdays, 4:30 - 5:30, New Providence Presbyterian Church, 703 W Broadway Ave, Maryville, TN 37801 
https://newprovidencepres.org/donate/
Thursdays, 4:30-5:30. 1st United Methodist Church, 804 Montvale Station Road, Maryville, TN 37803 
http://1stchurch.org/serving-at-1st/welcome-table

- Mary “Dee Dee” Constantine - https://twitter.com/skilletsister?lang=en
- Fred Sauceman: https://www.facebook.com/fred.sauceman: https://www.facebook.com/fred.sauceman
- Emi Sunshine sings our theme song: https://theemisunshine.com/

Food Access Links:

No cost food resources in the East, TN region:
Fish Hospitality Pantries operating 4 pantries in East, South, Northwest, and West Knoxville. http://www.fishpantry.org/index.phpSecond Harvest, East TN: https://secondharvestetn.org/

The Love Kitchen, Downtown Knoxville: https://thelovekitchen.org/

Community Food Connection, Open Monday & Wednesday 10-2, and Saturday 10-12:00 Noon. Serving residents of Blount County with 3 month proof of residency in Blount County: https://cfcblount.org/#contact

Check this link to all sorts of food resources in the East, TN area as well: https://1cc082bf-a-472bd9b9-s-sites.googlegroups.com/a/blountk12.org/blountk12web/Food%20Resources.pdf?attachauth=ANoY7crHT7v3DNQ4NJhyE5Rj-C77V8p2bN2DPIahXMh_QHTqQRh6nuhCWBuucXb26uN2zurC_TJ3Kdc6H8Y0Rxt-7lqaEbjzFD0_o14MVtVp5XEDl3OHd3QGEESdHmctkdTFWQhkehXE6S2uj2wU9Y7QO4Fgn-EJXBEUwmyopHEwWPXYMfSeap5E9ODIY-i67z8ud_Yh2LbC85jpQDMje14vPVIbyEzjww%3D%3D&attredirects=0

School breakfast and lunch for students in Blount and Knox County:
Blount County Schools: Meals provided at pick up locations, 2 x per week this link contains details for Blount County Schools on this information: https://www.thedailytimes.com/covid19/blount-county-maryville-alcoa-schools-roll-out-first-week-of-meal-deliveries-during-covid-19/article_7feeccda-8371-5f3b-80f7-6b28a98f2ab8.html

Knox County Schools meal and school packet distribution: https://www.knoxschools.org/mealinfo

“The Welcome Table” serves a hot meal, 2 times per week at no charge at the following days, times, and locations. If you can, please help to support this ministry with an online, monetary donation to either of these churches:

Wednesdays, 4:30 - 5:30, New Providence Presbyterian Church, 703 W Broadway Ave, Maryville, TN 37801  https://newprovidencepres.org/donate/

Thursdays, 4:30-5:30. 1st United Methodist Church, 804 Montvale Station Road, Maryville, TN 37803  http://1stchurch.org/serving-at-1st/welcome-table

Farmers’ Markets taking place today, April 18th, 2020:
Maryville Farmers’ Market: https://www.farmersmarketmaryville.com/
Nourish Knoxville Winters Market: 10-2:00 P.M. at the Central United Methodist Church, in North Knoxville:  https://www.facebook.com/OakRidgeFARMMarket/
The Oakridge Market in Historic Jackson Square beginning at 9:00 A.M:  https://www.facebook.com/OakRidgeFARMMarket/

 Support our regional restaurants with call ahead, curbside solutions, here is a comprehensive list of downtown Knoxville restaurants to start:  

https://www.downtownknoxville.org/explore/dine-drink/?t%5B%5D=237&view=grid&q=&_=1587066667268&ajaxcall=1587066677

Magpies Knoxville is offering curbside, savory foods and sweets now!: http://magpiescakes.com/

Local meal makers, pick up, delivery, prepped meals:
Southland Books and Cafe (Blount County): https://www.southlandbooksandcafe.com/
Knox Provisions: http://www.knoxprovisions.com/
Family Meal Knox: http://familymealknox.com/
Walnut Kitchen: https://www.thewalnutkitchen.com/

To Buy straight from Farmers, this guide includes almost all of them in our region, Nourish Knoxville, East Tennessee Local Food Guide: https://www.nourishknoxville.org/local-food-guide/

And, Farmers, directly buy from them, call ahead before showing up, some with online ordering, alphabetically listed.

For a complete list of farmers with contact numbers that you may not hear mentioned today, please consult the printed or online Food Guide at Nourish Knoxville.org

Century Harvest Farms Foundation (Greenback): Century Harvest Farm Foundation is now offering online ordering with the Century Harvest Box —a safe, secure, social distancing friendly, local alternative to getting fresh, grass-fed, USDA-beef. Offering convenient online ordering, and 3 pick up locations. Grass-fed beef for a greater good. CenturyHarvest.org: https://centuryharvest.org/

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 chicken and Eggs and they will be restocked with pastured pork mid April. Contact: Instagram, Facebook: @BalesFarm Website:  https://www.balesfarmstn.com/

Email: balesfarmtn@gmail.com - Hours: M-F, 9-5.

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

Hoodley Creek Farm (Lamb): https://www.facebook.com/hoodleycreek/  they also partner with a CSA called Two Chicks and a Farm as part of https://gardendeliverycsa.com/

Hyde Farms (Greenback): Pork: https://www.facebook.com/hydefarmsgreenback/

Lick Skillet Farm (New Market, TN: With online ordering of beef, pork, and eggs.
Lick Skillet website: https://www.lickskillet.farm/
Lick Skillet Farm facebook page: https://www.facebook.com/lickskilletfarmtn/

Mitchell Beef (Jefferson County): free beef delivery to your Knoxville area home/business/or prearranged meeting place for orders $50.00 and over. Call John Mitchell direct: (865) 898-4871

Sugar Tree: “Not your average CSA”  offering a non binding CSA with Blount County deliver at RT Lodge parking lot - 2:00 Saturdays. Currently delivering Leafy greens, root crops, wild harvested goods, other value added products Growing and delivering to chefs. Contact Adam by email:  sugartree2020@gmail.com 

Simpsons Farms (Athens): Grass Fed Beef - online ordering: http://www.southernnaturalfarms.com/simpson-farms/

Zavels Family Farms (Blaine): Order ahead for produce picked to order, check their posts on instagram for a listing of produce that is available. Instagram @zavels_family_farms , FaceBook @zavelsfamilyfarms, Website: http://www.zavelsfamilyfarms.com/
* Best way to contact them is by phone: (865) 363-6202

Amelia Geis-Scott (middle) Chef and coordinator of “The Welcome Table” - a ministry offered by 2 churches in Blount County, TN offering a hot meal to anyone, 2 week night evenings per week.

Amelia Geis-Scott (middle) Chef and coordinator of “The Welcome Table” - a ministry offered by 2 churches in Blount County, TN offering a hot meal to anyone, 2 week night evenings per week.

Rachel McCroskey, Four Daughters Farm, Walland, TN

by Amy Campbell

Rachel McCroskey, Co-Owner of Four Daughters Farm, Walland, TN: https://fourdaughtersfarmtn.com/stay

Rachel McCroskey, Co-Owner of Four Daughters Farm, Walland, TN: https://fourdaughtersfarmtn.com/stay

Season 7, Episode 12, 04/11/2020

Young Farmer, and Holistic Health Coach Rachel McCroskey, Co-Owner of Four Daughters Farm lets us know about her family’s farm located in Walland, Tennessee. Rachel also describes a sculpture that her late GrandMother Joyce McCroskey “Jo Jo” created to honor the memory Polly Toole, an important African American woman who lived in Blount County during the time of the Civil War, who was also an emancipated slave of the Toole family. Polly Toole is credited with saving public files of great importance from the burning Courthouse during the Civil War. This statue stands in the Blount County Courthouse. These images you see are of that statue.
Links:
- Four Daughters Farm: https://fourdaughtersfarmtn.com/stay
- Fred Sauceman: https://www.facebook.com/fred.sauceman
- Emi Sunshine sings our theme song: https://theemisunshine.com/

Links to guests, farms, restaurants, and food banks mentioned in the latest episode of the Tennessee Farm Table:
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/:

A Dopo Pizza - Pizza to go: https://www.adopopizza.com/contact

Cruze Farm Ice Cream (Gay St. location) - 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

The Restaurant at R.T. Lodge: https://www.rtlodge.com/menu

Tako Taco - https://www.toasttab.com/tako-taco-235-w-depot-ave/v3#!/

Walnut Kitchen (Maryville)  - https://www.thewalnutkitchen.com/

*Walnut kitchen also offers prepared meals for pick up and a pop up grocery store.

Food Banks / Food Aid / Soup Kitchens:Community Food Connection (Blount County): https://cfcblount.org/#contactThe Love Kitchen: https://thelovekitchen.org/The Welcome Table phone number: 865-681-0804

The Welcome Table , Free, hot meal for anyone, Thursdays, 4:30-5:30 https://1stchurch.org/welcome-table

Farmers’ Markets taking place on 4/11/2020

- 9:00 A.M: Southland Books and Cafe Pop Up, Drive through, mini Farmers’ Market: https://southlandbooksandcafe.com/

- 9:00 A.M: Townsend Mini Farmers’ Market located in the parking lot of “All Good Things Garden Center - 137 Painted Trillium Way, Townsend, TN 37882 beginning at 9:00 A.M. - April 11th.

- OakRidge Farmers’ Market: https://www.facebook.com/OakRidgeFARMMarket/


Local meal makers, pick up, delivery, prepped meals:

Southland Books and Cafe (Blount County): https://www.southlandbooksandcafe.com/

Knox Provisions: http://www.knoxprovisions.com/

Family Meal Knox: http://familymealknox.com/

Walnut Kitchen: https://www.thewalnutkitchen.com/

Farmers, directly buy from them, call ahead before showing up, some with online ordering, alphabetically listed.

For a complete list of farmers with contact numbers that you may not hear mentioned today, please consult the printed or online Food Guide at Nourish Knoxville.org.

Century Harvest Farms Foundation (Greenback): Century Harvest Farm Foundation is now offering online ordering with the Century Harvest Box —a safe, secure, social distancing friendly, local alternative to getting fresh, grass-fed, USDA-beef. Offering convenient online ordering, and 3 pick up locations. Grass-fed beef for a greater good. CenturyHarvest.org: https://centuryharvest.org/

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 chicken and Eggs and they will be restocked with pastured pork mid April. Contact: Instagram, Facebook: @BalesFarm Website:  https://www.balesfarmstn.com/

Email: balesfarmtn@gmail.com - Hours: M-F, 9-5.

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

Hoodley Creek Farm (Lamb): https://www.facebook.com/hoodleycreek/  they also partner with a CSA called Two Chicks and a Farm as part of https://gardendeliverycsa.com/

Hyde Farms (Greenback): Pork 

Lick Skillet Farm (New Market, TN): Currently has Easter lamb, the community care pakc edition 2 box which is a bundle of steaks & chops. And, for directly farm pick up this Sunday for the first time they are offering eggs. They also have delivery and the way to get the most updated information from them, to see inventory is to subscribe to their newsletter which will get you the latest information from them and also their facebook page. 

Lick Skillet website: https://www.lickskillet.farm/

Lick Skillet Farm facebook page: https://www.facebook.com/lickskilletfarmtn/

Mitchell Beef (Jefferson County): free beef delivery to your Knoxville area home/business/or prearranged meeting place for orders $50.00 and over. Call John Mitchell direct: (865) 898-4871

Sugar Tree: “Not your average CSA”  offering a non binding CSA with Blount County deliver at RT Lodge parking lot - 2:00 Saturdays. Currently delivering Leafy greens, root crops, wild harvested goods, other value added products Growing and delivering to chefs. Contact Adam by email:  sugartree2020@gmail.com 

Simpsons Farms (Athens): Grass Fed Beef - online ordering: http://www.southernnaturalfarms.com/simpson-farms/

Zavels Family Farms (Blaine): Order ahead for produce picked to order, check their posts on instagram for a listing of produce that is available. They also offer Beef, Pork, Lamb from the farm, Direct Farm Pick up, will be at Oak Ridge Market 03/28/2020

Best way to contact them is by phone: (865) 363-6202

Instagram @zavels_family_farms , FaceBook @zavelsfamilyfarms, Website: http://www.zavelsfamilyfarms.com/

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroske…

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroskey’s Grandmother) was the artist that created this sculpture. This statue stands in the Blount County Courthouse.

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroske…

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroskey’s Grandmother) was the artist that created this sculpture. This statue stands in the Blount County Courthouse.

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroske…

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroskey’s Grandmother) was the artist that created this sculpture. This statue stands in the Blount County Courthouse.

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroske…

Statue of Polly Toole, a resident of Blount County, TN during the time of the Civil War who was an emancipated slave of the Toole Family, and saved important public records from the burning Courthouse during the war. Joyce McCroskey (Rachel McCroskey’s Grandmother) was the artist that created this sculpture. This statue stands in the Blount County Courthouse.