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/
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.