Seed Swap, Seed Library, and Master Gardener Deena Trimble on winter sowing.⁣

S10:E3. 01/21/2023.

Seed Swap, Seed Library, and Master Gardener Deena Trimble on winter sowing.⁣

In honor of the upcoming National Seed Swap Day, January 28, 2014, we are setting the table with swapping seeds. It is that time of the year when we plan our gardens, order our seeds, and, if we are lucky, attend a local seed swap to swap seeds and stories with our neighbors. Today, we visit with Sheila Pennycuff, a Librarian at the Blount County Public Library located in Maryville, TN, and the woman who took an old wooden card catalog and turned it into a seed library. This seed library is located inside the Blount County Public Library. It is an essential service to the community where patrons check out seeds and contribute seeds back to the seed library.⁣

We also hear details of the seed and plant swap on Saturday, January 21, 2013, from 10:00 A.M.-12:00 Noon at the Blount County Public Library.⁣

Deena Trimble speaks on Seed saving, seed sharing, and winter sowing using plastic jugs with lids. She recommends getting friendly with someone who uses a CPAP machine and has clean water jugs to give away.

Links: Seed and Plant Swap info: https://www.blounttn.org/Calendar.aspx?EID=18140&month=1&year=2023&day=21&calType=0

Seed Library information: https://www.blounttn.org/1464/Seed-Library

The Blount County Public Library Seed Library, painted by me (Amy Campbell).

Deena Trimble helps with the seed library and speaks on the topics of her love of seed saving and sharing and winter sowing in this podcast.

One of Deena’s jugs of peas that she sowed in winter.

More of Deena’s jugs of plants that she sowed in winter.

Deena’s numbering system to keep track of what plant is in what jug.

Butter From the Block, Knoxville’s Small Batch compound Butter

S10:E2. 01/14/2023

Butter From the Block, Knoxville’s Small Batch compound Butter

A visit with Kayla Sonneby and Kelley Calloway, Founders of a new small food business, Butter From the Block, Knoxville’s Small Batch compound Butter made in the shared commercial kitchen and food incubator Real Good Kitchen, Knoxville, TN. Amy visits with these two young food entrepreneurs on the development and creation of their new business, the flavors they produce, and where their compound butter can be found. To pre-order butter from them, contact them from their instagram page link below.

Butter From the Block Instagram Page: https://www.instagram.com/butterfromtheblock/

Butter From the Block story featured in January, 2023 Issue of West Knoxville Lifestyle: https://citylifestyle.com/knoxville-tn/articles/food-and-beverage/butter-makes-everything-better

Seed and Plant Swap information January 21, 2023 : https://blounttn.org/Calendar.aspx?EID=18140&month=1&year=2023&day=21&calType=0

Kayla Sonneby and Kelley Calloway inside Real good Kitchen, Knoxville, 2022. Photo: Kayla Sonneby.

Tennessee Moonshiners Jessie and Joe Baker from Sevierville TN

S10:E1.01/07/2023

Moonshiners and Sevierville natives Jessi and Joe Baker (the couple who created Ole Smoky Moonshine) share their stories about the Old Smoky Candy Kitchen, creating Ole smoky Distillery, Yee Haw Brewing, Jessi’s cookbook, her style of cooking, her chicken and dumplings and her tasty moonshine cocktail.

Jessi Baker's Cookbook https://jessishines.com/

Ole Smoky Tennessee Distillery https://olesmoky.com/

Yee Haw Brewing https://yeehawbrewing.com/

6th and Peabody, Nashville https://olesmoky.com/pages/6thandpeabody

Ole Smoky Candy Kitchen https://olesmokycandykitchen.com/

Joe and Jessie Baker photographed at 6th and Peabody, Nashville. Photo: Amy Campbell.

Thomas Williams uses food for good

S9:E44. 12/31/2022

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 Campbell and Thomas Williams in Nashville, 2019.

Seed Saver John Coykendall on Cushaw Squash and Cushaw recipes.

S9:E41. 11/12/2022

Seed Saver John Coykendall on Cushaw Squash and Cushaw recipes.

In this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash.

I (Amy Campbell) share a recipe from John's book for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories.

Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

Recipes below, please keep scrolling Links: Link to find John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories: https://www.abebooks.com/Preserving-Roots-Journey-Save-Seeds-Stories/31015307272/bd

Contact John Coykendall: If you would like to contact John Coykendall, please write an email to me, and I can provide you with his contact information. I just don’t want to put it on this website for security reasons. Please use this link: https://www.tennesseefarmtable.com/contact-us

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

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

Cushaw Recipes:

Baked Cushaw:

This recipe with you for baked cushaw, this recipe comes from John Coykendall and Christina Melton’s book and it is courtesy of Mrs. Cornelia Weldon who is the mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s Book Preserving Our Roots: My Journey to Save Seed and Stories Here are the tools you will need:

• A vegetable peeler
• A 3 quart shallow baking dish

Here are the ingredients that you will need:

• 1 Medium Cushaw
• 2 cups sugar
• 1/4 pound (1 stick) butter, melted
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder

If you want to peel your cushaw, Cut it into quarters and scoop out the seeds, cut the flesh into pieces and boil until tender

If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

• Preheat oven to 350 degrees Fahrenheit. Mash cooked cushaw and mix with remaining ingredients. Place in a 3-quart shallow baking dish and bake one hour. Serve warm.

Recipe for Cushaw Custard shared from Fred Sauceman

Prepare the cushaw: Peel your cushaw. Cut it into quarters and scoop out the seeds. Cute the flesh into pieces and boil until tender. If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

• 1 cup and a half of cooked cushaw
• 2 eggs
• 2Tb flour
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 c white sugar
• 1 c milk

Mix and place in unbaked pie shell Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean

Seed Saver John Coykendall with a Cushaw squash at his home. Photo: Amy Campbell, 2021.

Buck Dancing, square dance calling, Christmas Tree farming Leo Collins, owner of Blue Bird Christmas Tree Farm in Heiskell, Tennessee

S9:E41.12/03/2022

Our featured guest is Buck Dancing, square dance calling, Christmas Tree farming Leo Collins, owner of Blue Bird Christmas Tree Farm in Heiskell, Tennessee, and Fred Sauceman’s Potluck Radio series features Allan Benton and Allan Benton’s Red Eye gravy recipe.

Bluebird Christmas Tree Farm: http://bluebirdtrees.com/

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

Newspaper story written by Mary Constantine about Leo Collins: http://www.knoxnews.com/story/life/2017/11/22/christmas-tree-farms-opening-season-knoxville-east-tennessee/862657001/

Photo: KNS, Newspaper story written by Mary Constantine about Leo Collins: http://www.knoxnews.com/story/life/2017/11/22/christmas-tree-farms-opening-season-knoxville-east-tennessee/862657001/

Thankfulness, Thanksgiving food, recipes, and Tennessee memories

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S9:E40. 11/19, 26/2022

Thankfulness, Thanksgiving food, recipes, and Tennessee memories.

Today, we are setting the table with a feeling of thankfulness, Thanksgiving food, memories, and recipes. Our guests are Mary Lynn Snyder, born and raised outside Harlan, KY, at the R.C. Tway Coal Camp. She shares her Mother’s recipe for sweet potato casserole and stuffing like her Mother used to make and how they always had chicken and dumplings for Thanksgiving.

Mary Dee Dee Constantine, the retired food editor of the Knoxville News Sentinel, shares a heartwarming recipe using apples for mulled cider. And a recipe for venison roast and venison streak.

Fred Sauceman shares a historic Tennessee memory of a one-time annual event that used to take place in Hancock County, TN - Turkey Herding.

And I share a story I recorded from my late father, who was an old-fashioned East TN doctor. He accumulated a lot of interesting stories in his 60-plus years of practicing medicine, and this story involves a turkey egg.

Links:

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

Emi Sunshine (sings our theme song): https://theemisunshine.com/

Mary Dee Dee Constantine: https://www.instagram.com/Skilletsister/?hl=en

Seed Saver John Coykendall on Cushaw Squash

S9:E39. 11/12/2022

Seed Saver John Coykendall on Cushaw Squash

In this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash.

I (Amy Campbell) share a recipe from John's book for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories.

Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

Recipes below, please keep scrolling Links: Link to find John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories: https://www.abebooks.com/Preserving-Roots-Journey-Save-Seeds-Stories/31015307272/bd

Contact John Coykendall: If you would like to contact John Coykendall, please write an email to me, and I can provide you with his contact information. I just don’t want to put it on this website for security reasons. Please use this link: https://www.tennesseefarmtable.com/contact-us

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

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

Cushaw Recipes:

Baked Cushaw:

This recipe with you for baked cushaw, this recipe comes from John Coykendall and Christina Melton’s book and it is courtesy of Mrs. Cornelia Weldon who is the mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s Book Preserving Our Roots: My Journey to Save Seed and Stories Here are the tools you will need:

•    A vegetable peeler.
•    A 3 quart shallow baking dish.

Here are the ingredients that you will need:

•    1 Medium Cushaw
•    2 cups sugar
•    1/4 pound (1 stick) butter, melted
•    2 large eggs
•    2 tablespoons all-purpose flour
•    1 teaspoon vanilla extract
•    1/2 teaspoon baking powder
•    Peel your cushaw.

• Cut it into quarters and scoop out the seeds. Cute the flesh into pieces and boil until tender. If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

  • Preheat oven to 350 degrees Fahrenheit. Mash cooked cushaw and mix with remaining ingredients. Place in a 3-quart shallow baking dish and bake one hour. Serve warm.

Recipe for Cushaw Custard shared from Fred Sauceman

Prepare the cushaw: Peel your cushaw. Cut it into quarters and scoop out the seeds. Cute the flesh into pieces and boil until tender. If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

•    1 cup and a half of cooked cushaw
•    2 eggs
•    2Tb flour
•    1/4 tsp ground nutmeg
•    1/2 tsp ground cinnamon
•    1/2 c white sugar
•    1 c milk

Mix and place in unbaked pie shell Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean

Seed Saver John Coykendall with a Cushaw squash at his home. Photo: Amy Campbell, 2021.

Battlefield Farms and Gardens Knoxville

S9:E38.11/05/2022

Battlefield Farms and Gardens, Knoxville

Our first guest is Pastor Chris Battle, Founder of Battlefiled Farms and Gardens - and his new church "Knoxville Underground" - This man's goal is to teach people how to grow their own food, how to cook farm fresh foods for better health and wellness, and how to cultivate community through community gardening. The Battlefield Farms and Garden's motto is "Fighting Food Disparity, Building Community."

We'll also hear about Glodine Davis of Johnson City, TN, and her beloved broccoli casserole by way of Fred Sauceman.

Links: BattleField Farm & Gardens: https://www.facebook.com/battlefieldfarmandgardens/

Knoxville Underground: https://www.facebook.com/undergroundknoxville/

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

West Knoxville Lifestyle Magazine with BattleField Farms and Gardens in the September, 2020 issue: https://issuu.com/lifestylepubs/docs/https___s3-us-west-2.amazonaws.com__6004d3547272ff

*All content Copyright © 2022 Campbell Creative, All rights reserved.

Chris Battle, Founder of Battlefield Farm and gardens, East Knoxville. https://www.gofundme.com/f/battlefield-farm-amp-gardens Photo: Amy Campbell, 2020.

Sorghum Syrup, an Appalachian Culinary Tradition

S9:E37. 10/22/2022

Sorghum Syrup, an Appalachian Culinary Tradition

Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine. We are setting the table with Sorghum, an ancient African Grass adapted 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: To purchase sorghum, made in Tennessee, look for Muddy Pond Sorghum at your local fruit stand, or from thier website: https://www.muddypondsorghum.com/

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

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

Mary “Dee Dee” Constantine: @skilletsister

Chef Matt Gallagher https://www.instagram.com/emilia_knoxville/?hl=en Knoxville Chef Matt Gallaher of the former Knox Mason and Emilia Restaurants in downtown Knoxville, Tennessee.

A horse provides the power for the sorghum grass press at Muddy Pond Sorghum Mill, Monterey, Tennessee. https://www.muddypondsorghum.com/. Photo: Amy Campbell.

CAC Beardsley Community Farm, Knoxville, Tennessee

S9:E36. 10/15/2022

A visit with Khann Chov, former farm manager of CAC Beardsley Community Farm, located in the inner city of Knoxville, Tennessee. CAC Beardsley Community Farm works towards a healthier community in Knoxville by providing culturally relevant produce, accessible education, and land and resources for gardening. http://www.beardsleyfarm.org/

Khann Chov, former farm manager of CAC Beardsley Community Farm. Photo: Amy Campbell, 2016.

Kelly Smith Trimble Vegetable Gardening Wisdom and thoughts on Collard Greens

S9:E35. 10/08/2022

Kelly Smith Trimble Vegetable Gardening Wisdom and thoughts on Collard Greens

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 the senior digital editorial director for HGTV. 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 gardening perspectives, and her thoughts on growing collard greens.

In Fred Sauceman’s “Potluck Radio” series, he features “Soutissa sausage” with a recording 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, ere is their link: https://heirloomcollards.org/

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

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

Kelly Smith Trimble.

Kelly’s garden buddy and good dog, Rufus.

Apple butter in Appalachia

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S9:E34. 10/01/2022

Apple butter 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 holiday gift. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve. Our featured guest is Derek Blankenship, an Occupational Therapist at an East Tennessee long-term health and health care facility in East Tennessee. Derrick 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 an audio essay on apple butter in the mountain south and sausage balls with apple butter.

Links:

Fred Sauceman: -https://www.facebook.com/fred.sauceman?fref=ts

Fall Branch Volunteer Fire Department: https://fallbranchvfd.org/

Pumpkin Pie and news of an Old-Fashioned Country Fair

S9:E33. 09/24/2022

Pumpkin Pie and the Blue Ribbon Country Fair, Townsend, TN

Pumpkin Pie and news of an Old-Fashioned Country Fair, the Blue Ribbon Country Fair, is taking place Saturday, September 24th from 10:00 A.M. - 4:00 P.M. at the Great Smoky Mountain Heritage Center, Townsend, TN.

Our guests are James Gann, a music teacher in Walland, Tennessee. With a specific type of pumpkin he grows and a description of his prize-winning pumpkin pie that won a ribbon at the Blue Ribbon Country Fair in 2019. Haylee Donahue, an East, TN resident. She’ll share her recipe for a gluten-free, dairy-free pumpkin pie and describes how she processes her pie pumpkin (see her recipe below). And In Fred Sauceman’s Pot Luck Radio series New York Times best-selling Novelist Adriana Trigiani shares autumn memories of growing up in Big Stone Gap, VA, and a little story involving the late actress Elizabeth Taylor.

Links:

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

Adriana Trigiani: https://adrianatrigiani.com/

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

Emi Sunshine (sings our theme song): https://theemisunshine.com/

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
• 1/2 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

Musical Educator, Vocalist, Pumpkin grower and prize-winning Pumpkin Pie maker James Gann. Photo: Amy Campbell.

Haylee Donahue with her pie pumpkin. Photo: Amy Campbell.

Iva Spoon Wilde who for many years demonstrated open hearth cooking at the Blue Ribbon Country Fair holds one of her blue ribbons for her canned green beans, at the Blue Ribbon Country Fair 2019. Photo: Amy Campbell.

Tyler Rogers, Chattanooga Tennessee Chair-Maker

S9:E32. 09/17/2022

Tyler Rogers, Chattanooga Tennessee Chair-Maker

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

Links: Tyler Rogers https://www.instagram.com/tr.chairmaker/

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

Allan Benton https://bentonscountryhams2.com/

Emi Sunshine (sings our theme song): https://theemisunshine.com/

Tyler Rogers, Chattanooga, TN based chair-maker in his wood shop. Photo: Amy Campbell.

Jamie Hunt, Founder of Fast Penny Spirits, Seattle WA

S9:E31b. 9/15/2022

Fast Penny Spirits

Jamie Hunt, Amaro maker and Founder of Fast Penny Spirits, a woman-owned distillery in Seattle Washington on my latest podcast. Jamie makes high-quality American Amaro using organic and wild-crafted ingredients under the Amaricano brand.

Sometimes there is an individual not living in TN making such an interesting, regionally sourced products, that I like to feature them on my show.

Jamie’s Amaro is produced in a truly sustainable way using practically zero waste production methods, and she sources her ingredients from the state where she produces her Amaro. This woman owned distillery supports other woman owned businesses and her community as a B Corp, and her Americano spirits are now in the TN marketplace! I hope you may want to listen to her story.

*And a note, Fast Penny Spirits does not advertise with the Tennessee Farm Table. ⁣

Fast Penny Spirits: https://www.fastpennyspirits.com/

Start Engine Campaign: [https://www.startengine.com/fastpennyspirits][

Jamie Hunt, Founder of Fast Penny Spirits. Photo: Fast Penny Spirits.

Slow Food TN Valley, 13th Annual Pesto Festo

S9:E31. 09/10/2022

Slow Food TN Valley, 13th Annual Pesto Festo

Serving up some news about Slow Food TN Valley and their upcoming 13th annual Pesto Festo event on my latest podcast and radio broadcast. Slow Food TN Vally board members and local food advocates Sarah Bush and Tayler Franke are my guests. Sarah is a forager, farmer and initially helped establish the Slow food chapter, Knoxville, in 2008. Tayler is a homesteader, homemaker, Mother, and baker who helps people with meal prep. The other day she and her husband butchered 40 of their meat birds, and she pressure canned 3 gallons of stock. In my mind, she is a doin' woman!⁣

Links:

Slow Food TN Valley website and link for tickets to Pesto Festo: https://slowfoodtnvalley.org/pesto-festo-2022/

Tayler Franke instagram page: joyinthewilderness

Sarah Buch instagram page: farmerforager

Mabry-Hazen Home: https://www.mabryhazen.com/

Sarah Bush and Tayler Franke on the Tennessee Farm Table bench at Amy Campbell’s house. Sarah and Tayler are both members of the Board of Directors for Slow Food TN Valley and are hosting the 13th annual Pesto Festo September 17th in Knoxville. Tickets and info at: https://slowfoodtnvalley.org/pesto-festo-2022/

Tayler Franke gives Hobbes an extra helping of love at Amy Campbell’s home.

Frog Juice Artisanal Kombucha made in Knoxville Tennessee

S9:E30. 09/03/2022

Frog Juice Artisanal Kombucha made in Knoxville Tennessee

A visit with Frog, Founder of Frog Juice Artisanal Kombucha made in Knoxville, TN. Our guest today is Frog Greishaw, Founder of Frog Juice Kombucha, who goes by Frog. Frog sources her ingredients from local Tennessee growers and has really made a name for herself with her business. You will find Frog Juice Kombucha on tap at the Black Berry Farm Brewery, served at BlackBerry Mountain, and on tap in and around Tennessee and beyond. In addition, Frog has recently opened a bocheree, a non-alcoholic bar with various flavors of Frog Juice Kombucha, a friendly environment, events, and food trucks in Knoxville.⁣

https://www.frogjuicekombucha.com/

Frog, Founder of Frog Juice Kombucha. Photo: Amy Campbell.

Frog and her green van with a fig tree shared with her at Amy Campbell’s house. Photo: Amy Campbell.

Bales Farm Cookbook, Lard, and Marshall Bales Egg Program

S9:E29. 08/20,27/2022

Bales Farm Cookbook, Lard, and Marshall Bales Egg Program

Today, we are setting the table with news about an excellent cookbook from Bales Farms written by Aliceson Bales. She has been a visitor several times on this show before. Aliceson, her husband Barry Bales, and their 15-year-old son Marshall own and operate Bales Farms in Mosheim, Tennessee. A 6th generation family farm. And Barry is a multi-grammy award winner, having played with Allison Krauss and Union Station for thirty-plus years. Today Aliceson will share information with us about lard from pasture-raised animals. The differences between lard, how to render lard, some nutritional benefits in lard, and cooking applications. Marshal Bales tells us about his egg program that he runs on the farm and has for several years. Marshall is 15 years old. Dolly Parton wrote the forward for this brand new cookbook that Aliceson wrote, and I want to share that with you. And, Aliceson shares a recipe from her new cookbook with us for white cheddar pimento cheese. She suggests pulling this out to handle the crowd when they first show up at the house.

LINKS:

Bales Farm: https://balesfarmstn.com/

Bales Farm Cookbook: https://balesfarmstn.com/store/product/bales-farms-cookbook

Corn, Corn Relish, Corn Cob Jelly with Rachel Abbott Davis of J and R Farms, TN

S9:E28. 08/13/2022

Corn, Corn Relish, and Corn Cob Jelly with Rachel Abbott Davis of J and R Farms, TN, plus a beautiful audio essay on corn from author and gardener Kelly Smith Trimble.

Links:

J & R Farms: https://www.jandrfarmstn.com/

Rachel’s Canning Corse: https://rachel-davis-s-school.teachable.com/p/canning-course

Rachel’s instagram page: https://www.instagram.com/jandrfarms_mama/

USDA complete guide to home canning:: https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning

Recipe:

This recipe came from a notebook of Rachel’s Great Grandmother Minnie Grindstaff’s canning recipes. Rachel and John had a truckload of corn they needed to do something with, so she decided to try this corn relish recipe out and loved it. They use it on everything, as a side, and it is especially good on pinto beans with cornbread. The recipe calls for cabbage, but Rachel leaves that out.

Ingredient list:

• 12 ears fresh corn
• 1 large cabbage head, shredded
• 6 small garden onions, or 1 or 2 large onions
• 6 bell peppers
• 2 red sweet peppers
• 2 - 4 Jalapeno peppers
• 2 cups sugar
• 1 quart vinegar
• 1 T Salt
• 1 T Ground mustard

Instructions:

Cook corn and vinegar together for 20 minutes, add the rest and cook for 30 minutes. Ladle hot mixture into hot, sterilized jars leaving 1/2 inch head space. Clean jar lids with clean, damp cloth, apply lids and bands and finger tighten bands. Process jars according to approved waterbacth canning instructions, or better yet, Rachel also has posted the complete recipe on her blog. https://www.jandrfarmstn.com/

Rachel also hosts an online canning corse that she calls a can along with details on her instagram page at: https://www.instagram.com/jandrfarms_mama/