Kelly Smith Trimble an editor, writer, and gardener living in Knoxville, Tennessee

Season 8, Episode 11. 03/13/2021

Kelly Smith Trimble an editor, writer, and gardener living in Knoxville, TN.

Today we are setting the table with gardening wisdom. My guest today is Kelly Smith Trimble an editor, writer, and gardener living in Knoxville, TN. Her book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners, was released in April 2019 by Storey Publishing. Kelly is currently the senior digital editorial director for HGTV, where she answers vegetable gardening questions in a social video series called Dig It, with more than a million views collectively. She has also been a writer and editor for Southern Living, the National Park Foundation, and Bonnie Plants. Her vegetable garden was featured in the June 2020 issue of Southern Living magazine. She was born in Knoxville and has spent her life in various parts of southern Appalachia. Today we hear about Kelly’s book, her perspectives on gardening, and also her thoughts on growing collard greens.

In Fred Sauceman’s “Potluck Radio” series, he features “Soutissa sausage” with a recording that he made in 2018 with the Waldensian community of Valdese, North Carolina.

Dee Dee Constantine shares a recipe for sautéed trout with spinach and roasted red bell peppers from the Tupelo Honey Cookbook.

Kelly Smith Trimble: https://kellysmithtrimble.com/ Kelly mentioned in our discussion the Heirllom Collard project. Here is their link: https://heirloomcollards.org/

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

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

Illustration by Harriet Popham

This is Kelly’s dog and gardening companion, Rufus.

Kelly Smith Trimble

Brenna Wright joins Century Harvest Farms Foundation & Knox City Farm

Season 8, Episode 10. 03/06/2021

Brenna Wright joins Century Harvest Farms Foundation & Knox City Farm

In this episode, we are setting the table with a story of how urban gardening joins up with a non profit foundation from a rural setting to help change lives through agriculture. We visit today with Brenna Wright formerly of Abby Field Farm, and currently of Knox City Farm and now she is with Century Harvest Farms Foundation. Brenna is well known in the Knoxville community for her success in urban farming and making a positive impact upon the community with agriculture and I want to feature her story to encourage anyone out there listening, wherever you may be that you too can do this in your community.

We also get to hear from Fred Sauceman with his “Potluck Radio” series. Fred features how to make lemonade with NC food writer “Fred Thompson” who is the author of the book “Lemonade”.

And, I also want to share with you a simple recipe that can really make body happy. Sweet potato biscuits.

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

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

Sweet Potato Biscuit Recipe** This recipe comes from the magazine that is at the register at our local hardware/animal supply store. I want to be sure to give the person who wrote this recipe credit. The recipe comes by way of Johnny Beth Nolan.

Ingredients:

2 cups cooked sweet potatoes

1 cup sugar

3 cups, sifted, all purpose flour

1 cup shortening

3 Tablespoons buttermilk

1 teaspoon baking soda

4 teaspoons baking powder

1 1/4 teaspoons salt

Directions:

Mash cooked sweet potatoes with sugar while hot. Let this stand until cool enough to handle.

Add flour, shortening, and other ingredients. incorporate all of your ingredients but, do not overwork your dough or it will make more gluten form from the flour and can make your biscuits sort of tough and not as fluffy and light.

Roll out on a floured surface to 1/2 inch thickness, and cut with a biscuit cutter or your favorite biscuit cutting glass.

Bake on a cookie sheet at 425 about 10-15 minutes.

These pair really well with country ham, or as a dinner roll with roasted vegetables and pork roast.

There you have it, a pretty simple recipe for sweet potato biscuits.

Brenna Wright, owner of Knox City Farm and now part of Century Harvest Farms Foundation.

Farm Grub, Fresh Local Groceries, Same Day Delivery With a Mission

Season 8, Episode 9.** 02/27/2021

Farm Grub

Today we are setting the table with a delivery service for Farmers Markets called “Farm Grub” with our guest and co-founder of Farm Grub, Wade Austin. This is a company that is designed to make our community a better place and to answer the need to deliver farm fresh, regionally sourced groceries right to your door. There are several of these companies that have cropped up in our region, and what makes Farm Grub a little different is that 15% of the profits are donated to 2nd Harvest East TN. An interesting and helpful way to get farm food straight to customers who for one reason or another can’t always get to the farmers’ markets.

In Fred Sauceman’s Pot Luck Radio series he shares a story about “Iron Sandwiches”.

And Amy Campbell has tips for using used eggshells and coffee grounds in your gardening.

• Farm Grub: https://shop.farmgrub.com/shop/main

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

Wade Austin, Co-Founder of Farm Grub. This picture was taken by Amy in her barn where we recorded this podcast.

Sheila Pennycuff, the woman behind the Blount County, TN Public Library Seed Library.

Season 8, Episode 8. 02/20/2021

Sheila Pennycuff, the woman behind the Blount County, TN Public Library Seed Library.

Audio Block

Double-click here to upload or link to a .mp3. Learn more

A visit with Sheila Pennycuff, the woman behind the Blount County Public Library “Seed Library”. Sheila shares how she started this Library, the importance of saving heirloom seed, her influences, her willingness to help other people start their own seed library in their county and news of upcoming events at the Blount County Public Library regarding Seed Saving. Mission Statement of the seed library: The Seed Library @BCPL exists to empower local home gardeners to grow and save seeds, learn about the history, culture, and growing of all kinds of plants with an emphasis on Southern Appalachian heritage varieties, and share a portion of the seeds of their harvest back to the community.

Also, we will hear from Fred Sauceman of Johnson City and his “Potluck Radio” series and visit with Ingrid Moore who arrives at 5:00 A.M. every morning to cook at the the German Restaurant “Edelweiss” in Staunton, VA.

Links:

• Blount County Public Library Seed Library: https://www.blounttn.org/1464/Seed-Library

• Master Seed Saver application, ongoing: https://www.blounttn.org/DocumentCenter/View/19266/Master-Seed-Savers-Club-Application---Rules


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

Sheila Pennycuff of the Blount County Public Library Seed Library: https://www.blounttn.org/1464/Seed-Library

Ingrid Moore of Edelweiss German Restaurant, Staunton, Virginia. She is stirring Rotkohl, red cabbage. Photo from Fred Sauceman.

Allyson and Chris Virden with "Olde Virden's Tennessee Pepper Company".

Season 8, Episode 7. 02/13/2021

Allyson and Chris Virden with "Olde Virden's Tennessee Pepper Company".

In this episode, we visit with Allyson and Chris Virden, the couple who created Olde Viden’s Tennessee Pepper Company. The brainchild of Chris Virden. While operating with his wife Allyson the Lodge on top of Mt. LeConte in the Great Smoky Mountains National Park, the idea came to him. Chris felt there needed to be a better pizza option than the generic red pepper flake found in almost every pizza restaurant in America. I hope you enjoy this story of a quality, Tennessee Value-Added product and a story of a really interesting couple with a good idea, regionally sourced peppers, and hard work.

Our friend Mary Constantine (the happily retired former food writer for the Knoxville News Sentinel) shares a recipe for spicy, honey almond butter.

In Fred Sauceman’s “Pot Luck Radio Series,” he shares a story about a man who produces Waygu beef in Limestone, Tennessee.

*Olde Virden’s Tennessee Pepper Company does not advertise on this show.

Links: Olde Viden’s Tennessee Pepper Company.: https://oldevirdens.com/

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

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

Hawk Nest Farm (Wagyu Beef Producers): https://www.facebook.com/pages/category/Grocery-Store/Hawk-Nest-Farm-435117246687134/

They added this swell work van to their business in the year 2020!

Allyson, Chris, and Li’l Buddy Virden.

Kermit’s Striped Stick Bean, Cades Cove, Tennessee

Season 8, Episode 6. 02/06/2021

“Kermit’s Striped Stick Bean, Cades Cove, Tennessee”

In this episode, we are setting the table with “Kermit’s Striped Stick Bean”. We visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. John Davis’s Great Grandmother is Lois Shuler Caughron, and her late husband was Kermit Caughron. The Caughron family has raised and saved an heirloom bean for generations that they call the “Striped Stick Bean”. This bean comes from the last remaining descendants of white settlers and residents of Cades Cove, Kermit and Lois Caughron. When the Great Smoky Mountains National Park was established, the residents of Cades Cove where made to move out of the area over a certain amount of years. These last remaining residents of Cades Cove are John and Rachel Davis’s ancestors. This family is very involved with a non profit organization called the Cades Cove Preservation Association, and a link is below to find out more about this organization and depository of artifacts and pictures of the families of white settlers who formerly lived in Cades Cove. I (Amy) am actively gathering recordings and information on the original settlers of Cades Cove and Eastern Tennessee Mountains, Native American residents who long before white settlers came to the area of East Tennessee lived. I hope to be sharing podcasts and radio shows on the Native American perspective through the lens of food over the next months.

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

Ben Cohen and Family, Owners of Small House Farm offer for sale a limited amount of Kermit’s Striped Stick Bean seed. They have been saving and sharing this seed and the story behind it. Find out more by visiting their website: https://www.smallhousefarm.com/product/kermit-bean/

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

These images of Kermit and Lois Caughron come from Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html

Rachel and John Davis at their Kitchen table. https://www.jandrfarmstn.com/

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. 

Zavels Family Farms, Corryton, Tennessee

Season 8, Episode 5. 01/30/2021

Zavels Family Farms, Corryton, Tennessee

Today, we are setting the table with Family Farming. In this episode we visit with Mike and Tammy Zavels of Zavels Family Farms located in Corryton TN. This farming family is a very successful family farm in the eastern region of Tennessee. They will let us know how they got into farming and how the family has grown and the diversity of farm products that they produce. They also give some really good advice to those contemplating a life of farming for a living.

In Fred Sauceman’s Pot Luck Radio Series, he features one of Tennessee’s oldest restaurants in continuous operation “Sarzour’s” of Chattanooga.

Links:

Zavels Family Farm - http://www.zavelsfamilyfarms.com/

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

Nourish Market - https://www.nourishknoxville.org/

Grow Oak Ridge Winter Market - https://www.growoakridge.org/

Pictured are Tammy and Mike Zavels at home at the family table built by their son Zack. Every week on Friday night the family gathers around this table and shares a family meal. Photo from Amy Campbell, 2021.

The late Shirley Fuller of “Zarsour’s”, Chattanooga. “Zarzour’s” is one of Tennessee’s oldest restaurants in continuous operation. Photograph provided by Fred Sauceman.

Native Plants with Avi Askey, owner of Overhill Gardens, Monroe County, Tennessee

Season 8, Episode 4, 1,22,2021

Native Plants of Overhill Gardens, Monroe County, Tennessee with owner Avi Askey

We visit today with Avi Askey, Owner of Overhill Gardens in Madisonville Tennessee. Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species. Overhill Gardens does not advertise on this show. Fred Sauceman shares a story with the voice of Janette Carter (daughter of A.P. Carter) and her making of Chow Chow.

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

Overhill Gardens: https://www.overhillgardens.com/


Facebook: https://www.facebook.com/Overhill-Gardens-306577461193/


Address: 1404 Citico Rd, Vonore, TN 37885
 Phone: 423-295-2288
 Mobile: 423-295-5003


Email: Avi@overhillgardens.com


Hours: Monday - Saturday 8am - 4 pm, March 15 - Dec 15 (open by appointment during the winter)

Overhill Gardens Edibles inventory:

Trees

• Persimmon
• Butternut
• Pawpaw – host for state butterfly, zebra swallowtail
• Red Mulberry
• Redbud
• Downy Serviceberry
• Sassafras
• American Plum
• American Crabapple
• Red Cedar
• Hickory
• Honey Locust
• American Chestnut
• Allegheny Chinkapin

Shrubs

• American Hazelnut
• Elderberry
• Spicebush
• Blueberry, Sparkleberry, many sp.
• Hawthorn sp.
• Sumac
• Purple-flowering Raspberry
• Wild Rose
• Blackberry, Raspberry
• Black Raspberry
• Black Chokeberry

Perennials

• Spikenard
• Bee Balm
• Jerusalem Artichoke
• Nodding Onion
• False Solomon’s Seal – too many berries can be a laxative
• Cutleaf Coneflower
• Mayapple
• Violet
• Great Solomon’s Seal – shoots
• Vines and Groundcovers
• Partridgeberry
• Groundnut
• Passionflower – state wildflower
• Muscadine
• Cranberry
• Wild Ginger
• Wintergreen
• Wild Strawberry
• Fox grape

Avi Askey, Owner of Overhill Gardens in Madisonville, TN

Real Good Kitchen Food Incubator, Knoxville TN

Season 8, Episode 3. 1/16/2021

Today we are setting the table in the kitchen with my guest Bailey Foster. She is a Knoxville native and Founder of Real Good Kitchen, a food incubator in Knoxville, Tennessee. Their motto is “Make Change Through Food.” In short, this new place provides the space and resources food entrepreneurs need. There are many roadblocks to starting and maintaining a small food business, and this place helps offset those by working collaboratively. And in this challenging time, we are all going through, this place is a breath of fresh air for our community. This small business is in the midst of a crowdfunding campaign, they have almost reached their goal, and it is my hope that by sharing this story, we can help them achieve their goal. We also get to hear a segment on the happily retired former food writer for the Knoxville news sentinel - Mary Dee Dee Constantine with a soul food recipe on how to prepare Pig’s Feet and Pork Neck Bones by way of Mary Breedlove of Morristown, TN. I don’t know about your circumstances listening in here today, but, for a good long while now, I have been searching and cooking recipes that fill up my family’s bellies, give us nutritional value, are tasty, and most of all, affordable. So, I thought this would be an excellent story to feature in this ole cold month of January in this pandemic and all. Hope it helps.

On Fred Sauceman’s Pot Luck Radio series, a feature on Frederick Pal Barger - Founder of Pal’s Sudden Service award-winning regional fast-food chain. Sadly, Pal Barger passed away in October of 2020 at the age of 90, having opened the first Pal’s restaurant bearing his nickname in downtown Kingsport, Tennessee, in 1956. If you may not be familiar with Pal’s…Pal’s is a beloved hot dog, hamburger, fries, and shake establishment in the North-East portion of the State of Tennessee known for it’s colorfully painted buildings and fiberglass hamburger, hotdog, and Milkshake cup sitting atop several Pals’ establishments.

Links:

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

Pal’s: https://palsweb.com/

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

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

Blount County Beekeepers Association: https://blountbees.wordpress.com/ Blount County Beekeeper Association Beginners course: https://blountbees.files.wordpress.com/2021/01/bcba-short-course-2021.pdf

Pictured in Real Good Kitchen is Founder of Real Good Kitchen Bailey Foster. Photo: Amy Campbell.

Frederick Pal Barger at his desk at Pal’s World Headquarters. Photo: Fred Sauceman

Pal’s original location, Kingsport, TN. Photo: http://skycity2.blogspot.com

A brightly painted Pals’ along with the fiberglass foods referenced in the podcast as seen on this Pal’s sudden service location. Photo: http://skycity2.blogspot.com

Saving Seeds & Stories with John Coykendall

Season 8, Episode 2. 1/9/2021

Saving Seeds & Stories with John Coykendall

Seed Saving & Stories with our ole seed saving pal John Coykendall of Knoxville, TN. 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.

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/

John Coykendall on Facebook: https://www.facebook.com/john.coykendall.3

John Coykendall documentary: https://www.lpb.org/programs/deeply-rooted-john-coykendalls-journey-to-save-our-seeds-and-stories

John Coykendall book: https://lsupress.org/books/detail/preserving-our-roots/

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

Seed Savers Exchange (John Coykendall has donated seed to Seed Savers Exchange, this is a source for numerous varieties of heirloom seed : https://www.seedsavers.org/

Blount County Seed Library Details: http://www.blountlibrary.org/1464/Seed-Library

John Coykendall signing his book.

Thomas Williams, Uses Food for Good

Season 7, Episode 38, 12/26/2020

Thomas Williams, Uses Food for Good

In this show we visit with Thomas Williams - a Nashville Native who is heavily involved in the business of helping his community through food. And in these times of trouble that we are all living in right now, I thought it would be good to feature this story and how together we can really help to make our communities better. Fred Sauceman  features a couple from Jonesboro TN who make a well traveled egg nog with a taste of Kentucky in his Pot Luck Radio series. Thank you so much for tuning in today, I really appreciate your good company 

As a response to the devastating floods that affected Nashville in 2010, Thomas Williams along with several of his chef friends created fundraiser dinners, later named Nourish Dinners that raised money for the Community Resource Center, and Mobile Loaves and Fishes in Nashville and over the years, Mobile Meals and Fishes has become the Nashville Food Project. These fundraising dinners and are still going and have raised over a million and a half dollars for The Nashville Food Project. The Nashville Food Project and their Mission is to provide fresh, nutritious food to Nashville’s working poor and homeless communities. In this show today, we speak more on the positive impact the Nashville Food Project has on the Nashville Community.
Links:
Thomas Williams, Cornbread Consulting: http://cornbreadconsulting.com/
The Nashville Food Project: https://www.thenashvillefoodproject.org/
Fred Sauceman: https://www.facebook.com/fred.sauceman

Good luck food recipes:

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.

……………
“Smoky Mountain Sushi Recipe TM”, by Amy Campbell from The Tennessee Farm Table Podcast & Broadcast (www.TennesseeFarmTable.com)

* Link to video of Amy demonstrating how to make “Smoky Mountain Sushi” on WBIR Channel 10 Television Live at 5 at 4. https://www.wbir.com/video/news/local/five-at-four/on-a-roll-try-this-smoky-mountain-sushi/51-af11d72c-992f-4034-aef9-6888dca4f54d

“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!

…………….

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

Amy and Thomas Williams photographed in Nashville, 2019.

Squirrel, a Traditional Appalachian Food.

Season 7, Episode 37, 12/19/2020

Squirrel, a Traditional Appalachian Food. In this episode, Amy is setting the table with “Squirrel”.

Rachel and John Davis of Blount County, TN on how to cook Squirrel Dumplings.

A story from singer, songwriter Shawn Camp on growing up in Arkansas and his Grandpa, and eating squirrel. Shawn has also given me permission to include the song he co-wrote along with Tim Mensy “The Grandpa That I Know” to include in this episode.

Fred Saucemna’s “Potluck Radio” series Fred features the Lodge Cast Iron Black Lock, lightweight, triple pre-seasoned line. (Lodge does not advertise with this show).

Links:
Davis Family: https://jandrfarmstn.com/
Shawn Camp: https://www.facebook.com/shawncampofficial/
Tim Mesey: https://www.discogs.com/artist/1371508-Tim-Mensy
Fred Sauceman: https://www.facebook.com/fred.sauceman
Squirrel recipes
: https://nature.mdc.mo.gov/discover-nature/recipes/all?field_ingredient_tid=5844 http://cookingwithserena.com/canned-squirrel/

Pictured is Rachel Davis who shares how she makes squirrel dumplings. Find Rachel’s blog at: https://jandrfarmstn.com/

“Candy, made in Tennessee & Southern Virginia”

Season 7, Episode 36, 12/12/2020

“Candy, made in Tennessee & Southern Virginia”

Today we are setting the table with Candy with several guests.

Jessi Baker co-creator and owner of Ole Smoky Moonshine, Yee-Haw Brewing, 6th and Peabody Nashville, and cookbook Author shares a short story on how her Grandparents created “The Ole Smoky Candy Kitchen” in 1952 in Gatlinburg TN.

Mary “Dee Dee” Constantine presents a short story about Shirley McMurtrie of Union County and Shirley’s way of dry canning black walnuts along with Shirley’s black walnut candy recipe.

Fred Sauceman presents his “Pot Luck Radio” series with a feature on Helm’s Candy of Bristol Virginia.

Tammy Smith of Savannah, GA shares 2 old family stories by way of her Daddy involving a raccoon for dinner and a hog’s head story from her Marcum Grandpa, her Daddy, and her mother Lula Davenport Marcum. Her Mother Lula was cousin to 1992 National Heritage Fellow, Old-time fiddler and banjo player Clyde Davenport. Lula herself picked the banjo.

Links:
Jessi Baker: https://jessishines.com/
Ole Smoky Candy Kitchen: https://olesmokycandykitchen.com/
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Fred Sauceman: https://www.facebook.com/fred.sauceman
Tammy Smith: Upon request
Clyde Davenport: https://en.wikipedia.org/wiki/Clyde_Davenport

Joe & Jessi Baker interviewed by Amy at 6th and Peabody Nashville in 2019. Photo: Amy.

Image from the Ole Smokey Candy Kitchen website: https://olesmokycandykitchen.com/

Picture of Shirley McMurtrie processing black walnuts at her home in Union County. Photo provided by Knoxville News Sentinel.

Candy being pored at Helms Candy Company, Bristol Virginia. Photo: Larry Smith.

Helms Candy Company headquarters, Bristol Virginia. Photo: Larry Smith.

Grandpa John Marcum. Photo: Tammy Marcum Smith.

James Marcum and Lula Davenport Marcum (banjo picker and cousin to Clyde Davenport). Photo: Tammy Marcum Smith.

Tammy Smith & Amy buddies since the mid 1980s photographed in 2017. Photo: Tammy Marcum Smith.

Portrait of 1992 National Heritage Fellow Clyde Davenport by Tom Pich.

Why Pinto Beans with 2 time James Beard award winning food writer Ronni Lundy

Season 7, Episode 35, 12/05/2020

Why Pinto Beans with 2 time James Beard award winning food writer Ronni Lundy

Today we are setting the table with 2 Christmas recipes and stories about soup beans. The happily retired former food writer for the Knoxville News Sentinel Mary “Dee Dee” Constantine will share a recipe for warm mulled cider. In Fred Sauceman’s Pot luck radio segment, he shares a story about a festive red and green pear salad. Ronni Lundy sheds light on the question “Why do we all eat pinto beans”? And seed saver John Coykendall shares a cute little story about a young man who was tired of eating beans. 

Links: 
Mary “Dee Dee” Constantine: @Skilletsister
John Coykendall (Seed Saver): https://www.facebook.com/john.coykendall.3
John Coykendall’s book: https://www.amazon.com/Preserving-Our-Roots-Journey-Southern/dp/0807170364
David Corbin’s Book “Life, Work, and Rebellion in the Coal Fields”:  https://www.amazon.com/Life-Work-Rebellion-Coal-Fields/dp/0252008952
Ronni Lundy - 2 time James Beard Award winning food writer: http://www.ronnilundy.com/
Award winning food writer, Sheri Castle: https://www.shericastle.com/
Fred Sauceman - Senior Writer, Associate Professor of Appalachian studies ETSU, News Director WETS, Johnson City, Tennessee: https://www.facebook.com/fred.sauceman

A variety of heirloom bean and peas on display at the Blount County Public Library which is home to the Blount County Public Library Seed Library. This display and collection are part of the ongoing seed saving work of Ashley Valentine and seed saver John Coykendall. Photo Amy Campbell.

Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine

Sotghum maker Mike Fleenor

Season 7, Episode 35. 11,28.2020

Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine

Today, we are setting the table with Sorghum, an ancient African Grass adopted to the southern table with a cast of characters including:

Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker.

Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses.

Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor”.

Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

Links:

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

Ronni Lundy: https://lisaekus.com/people/ronni-lundy/

Mary “Dee Dee” Constantine: @skilletsister

Chef Matt Gallagher: Knoxville Chef Matt Gallaher of Knox Mason and Emillia Restaurants in downtown Knoxville, Tennessee.     

Tennessee Pumpkin Pie with James Gann & Haylee Donahue

Season 7, Episode 34. 11/21/2020

Tennessee Pumpkin Pie

With guests James Gann of Townsend Tennessee, the specific type of pumpkin he grows and his pumpkin pie that won a ribbon at the Blue Ribbon Country Fair at the Great Smoky Mountain Heritage Center in Townsend, Tennessee. 

We also will be joined by Haylee Donahue who also is an East, TN resident, from Maryville, TN. She’ll share with us her recipe for gluten free, dairy free pumpkin pie that is absolutely delicious.. She will also let us know how you process the pumpkin from it’s original form into a puree to make pies with. 

In Fred Sauceman’s Pot Luck Radio series New York Times Novelist Adriana Trigiani shares autumn memories of growing in up in Big Stone Gap, and a little story involving the late actress Elizabeth Taylor.

Links:
Adriana Trigiani: https://adrianatrigiani.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman

Recipe from Haylee Donahue’s gluten free, dairy free pumpkin pie:
(Makes a double batch)

Ingredients:
2 cups pumpkin puree
12 ounces of coconut milk for dairy free pie. Or, instead of the coconut milk, use 1 (12 ounce) can evaporated milk instead if you do not mind dairy.
3 eggs
3/4 cup granulated sugar
1/2 tsp salt
1, 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 deep dish pie shells (Haylee used the gluten free pie shells from the grocery store)

Directions:
Mix together sugar, salt, spice, and eggs in a bowl.
Add pumpkin puree and almond milk.
Pour into pie shell.
Bake at 350 for 50-60 minutes (test with a tooth pick, if the tooth pick comes out clean, it is ready to remove from oven)

James Gann with his prize winning pumpkin pie at the Blue Ribbon Country Fair, Townsend, Tennessee.

Haylee Giebudowski holding a field pumpkin that we grew in our garden. Her Grandfather’s beehives are in the background.

Cushaw Squash - Native American Roots & Recipes & how to cook this huge squash!

Season 7, Episode 33. November 14, 2020

Cushaw Squash - Native American Roots & Recipes & how to cook this huge squash!

Today, we are setting the table with cushaw squash. It is a squash found at roadside stands, and farmers’ markets in the South East, Western states and throughout the mountain south. My guests today regale the cushaw for it’s culinary properties with recipes. This squash is a large size squash with green stripes on a cream colored background.
Fred and Jill Sauceman of Johnson City, Tennessee share how they bake an entire cushaw without peeling it in the oven.
Fred Sauceman also shares historic information of the cushaw and it’s roots in Native American culinary traditions. He also shares a recipe for “Cushaw Custard”.
Amy shares 2 recipes from Nadalyn Larson for “Stewed Cushaw”, and “Cushaw Coffee Cake.” These recipes are posted on her sister’s food blog and are inspired from their Mother Sally. The link for MJ’s blog in right below.

Links to guests:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Fred Sauceman, a native of Greeneville, Tennessee, is senior writer, associate professor of Appalachian Studies, and news director for WETS-FM at East Tennessee State University. He has written and edited seven books in the fields of Appalachian and Southern food studies.
Jill Sauceman: @JillSauceman
Jill Sauceman, a native of Hiltons, Virginia, earned her degree in Public Health from East Tennessee State University and did graduate work in Accounting. She has worked in accounting and historic preservation and for the National Kidney Foundation of East Tennessee.

For a link to the food blog where the recipes for “Stewed Cushaw” and “Cushaw Coffee Cake” can be found, it is called MJ’s Kitchen, and the recipes where authored by MJ’s sister Nadyln Larson. https://mjskitchen.com/2013/01/stewed-cushaw-and-cushaw-cake/ 

Nadyln Larson with her Mother Sally.

Stewed Cushaw. Recipe authored by Nadalyn Larson. Photo MJ’sKitchen https://mjskitchen.com/

Cushaw Coffee Cake. Recipe authored by Nadalyn Larson. Photo MJ’s Kitchen https://mjskitchen.com/

Stewed Cushaw

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hr 15 minutes

Course: Side Dish, Vegetarian
Cuisine: Southern US
Yields: 8 cups (about)
Recipe Author: Nadalyn Larsen

Ingredients:

1 cushaw, Any size
Water
Salt to taste, probably about a generous tablespoon
2 tablespoons to a ¼ cup of sugar*
Half a stick of butter.

Instructions:

1. Prepare the squash by removing the neck first, peel and cut it into large cubes (about   1").
2. Transfer to a large Dutch oven or other large pot.
3. Cut the remaining bulb portion in half and remove the seeds and scrape the inside as you would when cleaning a pumpkin.
4. Peel and cut into small cubes and add to the pot.
5. Add only enough water to fill about half the volume of the squash in the pot.
6. Cover and cook on medium to high heat, removing the lid occasionally to stir, making sure that all the pieces get into the water to cook.
7. After about 30 minutes, remove the lid and allow some of the water to evaporate. Stir frequently until the squash is tender enough to be mashed with a potato masher.
8. When the flesh is tender, drain off as much liquid as possible. Return to the pot over a low heat. Mash with a potato masher and add the salt, sugar and butter. Stir to combine well and to evaporate off more of the moisture until the pulp is creamy.
9. Serve piping hot.
10. Refrigerate leftovers in a closed container.

Kitchen Notes:

You want just enough water in the pot to stew the squash. Most of the water will evaporate during the stewing process. Younger squash will take longer to cook (about 40 to 45 minutes) than older squash which have set for a few weeks before cooking. Just keep checking it and when the chunks are easily pierced with a fork, then it’s done.

When adding sugar to the stewed and mashed cushaw meat, start with a small amount and gradually add more as needed until it is as sweet as you like. The amount you use also depends on the cushaw itself. Some are sweeter than others. The last one I cooked was the tartest I have ever made, so it took more sugar. Remember, it is a vegetable so you don’t want it as sweet as a dessert.

Cushaw Coffee Cake

Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes

Course: bread, Breakfast
Cuisine: Southern US
Yields: 1 loaf
Recipe Author: Nadalyn Larsen

Ingredients:

• 1 cup leftover mashed, stewed cushaw

• 1 ½ cup all-purpose flour*

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 stick butter, 1/2 cup, at room temperature

• ½ cup granulated sugar

• ½ cup light brown sugar

• ½ teaspoon vanilla extract

• 2 large eggs

• Oil or Crisco to grease the pan

Instructions:

1. Preheat over to 350° F.

2. Put cushaw in a strainer or sieve to remove excess moisture. Let sit while you prepare the rest of the ingredients.

3. Sift together the flour, baking powder, baking soda, and salt in a bowl.

4. In a bowl large enough to eventually hold all the ingredients, beat together the butter and sugars with an electric mixer on medium or low.

5. Add the eggs and vanilla and blend until smooth. Blend in the cushaw.

6. Add the dry ingredients to the cushaw mixture a little at a time. Blend until the mixture is smooth and creamy. It should be fairly thick.

7. Pour the batter into a well-greased or oiled 9 inch loaf pan.

8. Bake for about an hour and ten minutes or until a thin wooden stick (I use a chopstick) comes out clean when inserted into the middle of the cake.

9. Leave the cake in the pan and cool on a baking rack for about 20 minutes.

10. Remove the cake from the pan and let it finish cooling on the baking rack.
    

Kitchen Notes:

As with many cakes, this one tastes great served warm, but to me it tastes even better the next day eaten cold or at room temperature. It stays moist unrefrigerated for several days when covered in plastic wrap.

 I didn’t use spices as you normally would in similar cakes made from pumpkin or sweet potatoes, because the cushaw has a more delicate flavor. If you like more of a coffee cake flavor, add ½ teaspoon each of cinnamon and nutmeg. I have made it this way several times and it is very good. My husband loves it with the spices but the rest of us like the plain jane cake.

You can also add nuts if you like. I recommend pecans or walnuts because their flavors don’t detract from the flavor of the cushaw. I suggest that you chop the nut meat into small pieces and add it to the batter. With a house full of folks with nut allergies I don’t usually add nuts.

 To rewarm, you can microwave a generous slice for no more than 20 seconds.

“Apple Butter Making in Appalachia”

Derek Blankenship and daughter making apple butter.

Canning the Apple Butter is a family event.

Derek Blankenship and family canning Apple Butter.

Season 7, Episode 32. November 7, 2020.

“Apple Butter Making in Appalachia”

Today, we are setting the table with a traditional food of Appalachia “Apple Butter”. Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar and sometimes cinnamon into this biscuit slathering favorite. It is one of those old fashioned foods that is still a favorite on dinner tables near and far, and makes a favorite gift  for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve. 

Amy also shares a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter. 

Information and links to guests of the show:
Derek Blankenship, OT, at an East, Tennessee long term health and heath care facility. He and his family keep a family tradition of making apple butter each year at this time of the year in Fall Branch, TN. The recipe that they use dates back to 1905.
Fred Sauceman - Professor of Appalachian Studies, ETSU, Johnson City, Tennessee with a
And also Amy shares a recipe for “Apple Butter Pork Roast” by way of “All Recipes”. 

Links:
Fred Sauceman: -https://www.facebook.com/fred.sauceman?fref=ts
Fall Branch Volunteer Fire Department: https://fallbranchvfd.org/

Apple Butter Pork Roast Recipe
Serves 6
Cook time: 3 hours
Prep time: 15 minutes

This recipe was found on the website: https://www.allrecipes.com/recipe/60492/apple-butter-pork-loin/

Ingredients:
2, 2 pound boneless pork loin roast (for a total of 4 pounds)
seasoning salt to taste2 cups apple juice
1/2 cup apple butter
1/4 c brown sugar
2 Tb water1/4 tsp ground cinnamon
1/4 tsp ground cloves

Step 1: Preheat oven to 350

Step 2: Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.

Step 3: Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.

Step 4: Cover, and return to the oven for 2 hours, or until fork-tender.

Allan Benton's Tennessee Country Ham "Prosciutto", made in Madisonville, Tennessee

Season 7, Episode 32. October 31, 2020.  *This show also aired on WUTC radio, Chattanooga, TN on Saturday, October 31, 2020.

ALLAN BENTON'S TENNESSEE COUNTRY HAM "PROSCIUTTO", MADE IN 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. 

Amy will also 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: Please 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

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

Photo ID:

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

Fred Sauceman’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.

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

Allan Benton standing outside of his business establishment off of Highway 411, Madisonville, Tennessee. Allan refers to his place of business as “The Ham House”. 2020. Photo Elyin Mapp.

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

Fred Sauceman’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.

Amy Campbell’s recipe for “Smoky Mountain Sushi TM”.

CHOCOLATE GRAVY WITH singer, songwriter Verlon Thompson

Season 7, Episode 31. October 31,2020 (This show aired on 89.9. WDVX 10/31/2020)

Chocolate Gravy and Sausage Gravy. 

That is my featured subject of this episode of The Tennessee Farm Table Podcast & Broadcast.In this episode, we will be joined by singer songwriter Verlon Thompson, his food memory of chocolate gravy, and what it meant to him as a kid growing up in Oklahoma. In addition, we will also hear Verlin Thompson’s song “DinnerBell”.

I’ll share with you the recipe I use to make chocolate gravy - and you might be surprised, it really doesn’t have much fat in it. The recipe is also posted below.

And also, Fred Sauceman will share a segment today about the annual “Lord’s Acre Sale” at Hilton’s United Methodist Church in Scott County Virginia that in usual times takes place every year in normal non Covid 19 times.

Links to guests:
Verlin Thompson: https://www.verlonthompson.com/Century Harvest Farm Foundation,
Fred Sauceman: https://www.facebook.com/fred.sauceman

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. A note, this plate came from the former the former Harold’s Jewish Delicatessen. Harold’s Deli was a fixture of Gay Street in downtown Knoxville for over 1/2 a century. It was located at 131 S. Gay Street and closed in 2005. It was owned and operated by Harold and Addie Shersky. Harold and Addie were always friendly and hospitable. This deli was a gathering place for everyone. Addie died in 2003, and Harold died in 2008. Their memory lives on.

Amy, Verlon and Marc at a house concert where we all talked about Chocolate Gravy.

Andrea Roberts Lawson who is known as “Chief Gravy Maker” of the annual Lord’s Acre sale in Hiltons, Virginia. Photo from Fred Sauceman.