CORN, CORN RELISH, AND CORN COB JELLY RECIPES WITH RACHEL ABBOTT DAVIS OF J AND R FARMS

S11:E33 - 8/10/2024

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

Links:

Kelly Smith Trimble: https://www.kellysmithtrimble.com/ 

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 perfect 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/

Photo: Rachel Abbott Davis of Maryville Tennessee is a young mother of 5, a homesteader, Instagram influencer, offers a course on home canning, she and her husband John own and operate J & R Farm. Rachel is pictured holding one of her jars of corn relish. Rachel shares her Great Grandmother’s recipe for this corn relish on this episode. Find Rachel’s blog from this link: https://www.jandrfarmstn.com/ Photo: Amy Campbell 2022.

Corn Relish and recipes with Rachel Davis, Kelly Smith Trimble’s corn audio essay

S10:E29. 7/22/203

Corn, Corn Relish, and Corn Cob Jelly recipes 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:

Kelly Smith Trimble: https://www.kellysmithtrimble.com/

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 perfect 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/

Rachel Abbott Davis of Maryville Tennessee is a young mother of 5, a homesteader, Instagram influencer, offers a course on home canning, she and her husband John own and operate J & R Farm. Rachel is pictured holding one of her jars of corn relish. Rachel shares her Great Grandmother’s recipe for this corn relish on this episode. Find Rachel’s blog from this link: https://www.jandrfarmstn.com/ Photo: Amy Campbell 2022.

Allan Benton’s Tennessee Prosciutto, made in Madisonville, Tennessee.

S10:E23. 06/10/2023

Allan Benton’s Tennessee Prosciutto, made in Madisonville, Tennessee.

On the show today, we are setting the table with Tennessee-made Country Ham or "Tennessee prosciutto." Our featured guest on the show today is Allan Benton of Madisonville, TN. Allan shares his story on how he learned what the word prosciutto meant and how he positioned his product to the world of fine dining. Allan's prosciutto goes toe to toe with some of the most expensive, well-known prosciuttos from all over the world.

From Radio Bristol's Farm and Fun Time show, recorded live from the Birthplace of Country Music, storyteller Tony Marr's heirloom recipe segment on Leftovers.

Links: Benton’s Smoky Mountain Country Hams: https://bentonscountryhams2.com

Dancing Bear Appalachian Homecoming Event: https://dancingbearlodge.com/store/appalachian-homecoming/

Radio Bristol’s Farm and Fun Time Program: https://birthplaceofcountrymusic.org/radio/programs/farm-and-fun-time/

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

Ronni Lundy’s TAO of Cornbread, Cornbread Salad, Appalachian Food and Drink event

S10:E21. 5/27/2023

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Ronni Lundy’s TAO of Cornbread, Cornbread Salad, Appalachian Food and Drink event

• James Beard Award-winning food writer Ronni Lundy lets us know how she makes her skillet cornbread that goes with a pot of soup beans. And she also shares with us what she calls her tao of cornbread.
• Food preservationist with deep family ties to the East TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways.
• “Mountain Man”, Josh Lowans of Salubrious Farms, Walland, Knoxville, describes a Cornbread salad recipe that his better half Meagan makes and is his family's go-to recipe.
• Logan Hull shares news of an Appalachian Food and Drink event at the Great Smoky Mountains Heritage Center, in Townsend, TN, June 3, 2023.

Great Smoky Mountains Heritage Center, Taste of the Smokies event: https://gsmheritagecenter.org/

Ronnie Lundy: http://www.ronnilundy.com/

Shannon Walker: On instagram @newChilhoweeVisions

Josh Lowans on instagram @ jlow_the_forage_bro

Josh Lowans’ wife Meagan’s recipe for cornbread salad:

Corn Bread Salad:

Ingredients:

1/2 pan day-old cornbread (Josh recommends using Benton's bacon lard rendered from an entire pound of Benton's bacon. Megan prefers to use Three Rivers Cornmeal)

• 2 - 3 really ripe tomatoes, diced
• 1 can of pinto beans drained, not rinsed
• Fresh corn cut off of the cob
• Shredded cheese of your choice
• Ranch dip (make your own with herbs of your choice, sour cream, and mayonnaise)

To assemble, layer in this order:

• Crumble cornbread and place in the bottom of the serving container
• Layer pinto beans on top of the cornbread
• Layer cut corn over the beans
• Layer diced tomatoes over the corn
• The layer of ranch dressing
• The layer of bacon (use Benton's bacon if you can get it)
• Cheese on the top

Tips: Chill for 2 hours before serving Don't use pre-made ranch dressing; it is too runny. Instead, Josh Lowans recommends using ranch dip and making your own. He suggests making it thick so the cornbread won't become soggy. It looks pretty in a clear glass serving container.

There are countless recipes for homemade ranch dressing. Ingredients are Mayonnaise, Buttermilk, Sour Cream, Black Pepper, Salt, Garlic, and Onion; options include parsley, chives, and dill.

Amy Campbell and Ronni Lundy at Ronni’s apartment. Photo: Laura Pierpont. 2021.

Fried Pies with Dale Mackey and Iva Spoon Wilde

S9:E25. 07/16/2022

Fried pies! With Dale Mackey of Dale’s Fried Pies, Iva Spoon Wilde of Walland, TN, and fried pies at the annual Lord’s Acre sale in Hilton’s West Virginia by way of Fred Sauceman. ⁣

Dales Fried Pies:http://dalesfriedpies.com/

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

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

Green Beans and Canning Green Beans with Mary Alice Phillips, Friendsville, TN

S9.E23. 06/25/2022

Green Beans and Canning Green Beans with Mary Alice Phillips, Friendsville, TN

Today, we are setting the table with green beans and canning green beans. Our guest is Mary Alice Phillips. Mary is a descendant to the Walker sisters if you might be familiar with the Walker Sister Cabin in the Little Greenbriar area of the Great Smoky Mountain National Park. Mary will share wisdom on home canning of green beans, the types of beans that she prefers to use, white half runners and peanut beans, and some invaluable experience on the differences between water bath canning and tips on how to handle a pressure cooker. Dried apples, canning by the signs, canning blackberries, and what blackberries to use. Mary also shares wisdom on marriage.

Fred Sauceman’s audio essay features Bill Best, Seed saver and founder of the Sustainable Mountain Agriculture Center, Inc. Bill has saved over 300 types of green bean seed.

Bill Best: Seed saver, founder of the Sustainable Mountain Agriculture Center, Inc. http://www.heirlooms.org/

Food Historian Fred Sauceman (Who brought to us the Bill Best story): https://www.facebook.com/fred.sauceman

Amy Campbell with Mary Alice Harper on 2016. Photo: Amy Sawyer.

Beans Mary Alice Phillips canned. White half runners on the left and peanut beans on the right.

Mary Alice Phillips at her kitchen table with Amy. Photo: Amy Sawyer.

Cornbread and Cornbread Salad with Josh Lowans

S9:E19. 05/21/2022

Cornbread, Cornbread, Cornbread, and Cornbread Salad with Josh Lowans.

We are setting the table today with cornbread. I've assembled an all-star lineup of guests today to talk about this soul-satisfying staple.

• Karen Shankles has twice won first place at the annual National Cornbread Festival cook-off. Today, she shares her recipe for Festive Good Luck Corn Bread Skillet with us.
• James Beard Award-winning food writer Ronni Lundy lets us know how she makes her skillet cornbread that goes with a pot of soup beans. And she also shares with us what she calls her tao of cornbread.
• Food preservationist with deep family ties to the East TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways.
• And “Mountain Man”, Josh Lowans of Salubrious Farms, Walland, Knoxville, describes a Cornbread salad recipe that his better half Meagan makes and is his family's go-to recipe.

Links:

Karen Shankles: She co-owns an accounting firm in Knoxville. Here is her Linkedin link: https://www.linkedin.com/in/karen-shankles-45095054

Ronni Lundy: http://www.ronnilundy.com/

Adrian Miller: https://adrianemiller.com/about/meet-adrian/

Josh Lowans: On Instagram @joshlowans

Shannon Walker: On Instagram @newchilhoweevisions

National cornbread Festival: https://nationalcornbread.com/

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

Recipes:

Festive Good Luck Corn Bread Skillet. Karen Shankles shared this recipe that won the grand prize at the National Corn Bread Festival in South Pittsburg, Tennessee, in 2015. Link to Karen Shankle's prize-winning Festive Good Luck Cornbread Skillet recipe: https://www.myrecipes.com/recipe/festive-good-luck-cornbread-skillet

Corn Bread Salad: This recipe is one that Josh Lowans shared with Amy. His wife Meagan makes this dish often for their family, and the recipe comes from her.

Ingredients:

• 1/2 pan day-old cornbread (Josh recommends using Benton's bacon lard rendered from an entire pound of Benton's bacon. Megan prefers to use Three Rivers Cornmeal)
• 2 - 3 really ripe tomatoes, diced
• 1 can of pinto beans drained, not rinsed
• Fresh corn cut off of the cob
• Shredded cheese of your choice
• Ranch dip (make your own with herbs of your choice, sour cream, and mayonnaise)

To assemble, layer in this order:

• Crumble cornbread and place in the bottom of the serving container
• Layer pinto beans on top of the cornbread
• Layer cut corn over the beans
• Layer the diced tomatoes over the corn
• Layer ranch dressing (homemade)
• Layer of bacon (use Benton's bacon if you can get it)
• Layer Cheese on the top

Tips:

• Chill for 2 hours before serving.
• Don't use pre-made ranch dressing; it is too runny. Instead, Josh Lowans recommends using ranch dip and making your own. He suggests making it thick so the cornbread won't become soggy.
• This salad looks pretty in a clear glass serving container.

Homemade Ranch Dressing - There are countless recipes for homemade ranch dressing. Ingredients are Mayonnaise, Buttermilk, Sour Cream, Black Pepper, Salt, Garlic, and Onion; options include parsley, chives, and dill.

Lost Creek Farm, Harrison County, West Virginia

S9:E8. 03/05/2022

Amy Dawson and Mike Costello are farmers, chefs, owners of Lost Creek Farm, a historic family farmstead located in Harrison County, West Virginia. They describe their cuisine as Story-Rich, Heritage-inspired - Mountain Cuisine. They have been nominated for a 2022 James Beard Foundation Award for Best Chef, Southeast!. We recorded this together in 2016, and I am so happy that they have turned their vision for revitalizing this family farm into a reality. Also, Fred Sauceman with a story and recipe from the late Raymond Bautista, Elizabethton, TN.

Links:

Lost Creek Farm: http://www.lostcreekfarmwv.com/

Lost Creek Farm Podcast: Pickle Shelf Radio Hour: https://podcasts.apple.com/us/podcast/the-pickle-shelf-radio-hour/id1499208247

James Beard Foundation nomination information: https://www.jamesbeard.org/blog/the-2022-james-beard-award-semfinalists

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

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

Mike Costello and Amy Dawson, Lost Creek Farm, Harrison County, WV. Photo: LostCreekFarmWV.com.

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

Season 8, Episode 42. 12,04,2021

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

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.

Marc Gunther shows a crew of us (including Chef Jeffrey DeAlejandro) his Muddy Pond Sorghum Mill boiling operation in the fall of 2017. Muddy Pond Sorghum Mill is located in Monterey, TN and they do not advertise with this show. https://www.muddypondsorghum.com/

Thanksgiving Dressing and Black Walnut Candy

Season 8, Episode 42. November 27, 2021. Thanksgiving Dressing and Black Walnuts

In this episode, we are setting the table with several favorite food memories involving dressing and black walnuts for Thanksgiving weekend.

• “Dee Dee” Mary Constantine (Retired food writer for the Knoxville News Sentinel, ) shares a memory and recipe for her Daddy’s cornbread dressing. Dee Dee also shares her audio remembrance of her interview with Shirley McMurtrie of Union County TN and Shirley’s method of dry canning black walnuts along with Shirley’s recipe for Black Walnut Candy.
• Beverley Nells of Blount County TN shares her family’s dressing recipe by way Beverly’s Mama “Peggy Sue Sikes, who was from Lennox TN. Now Beverly’s Mama Peggy Sue Sikes is gone, Beverly is the person in the family who makes this dressing for Thanksgiving and Christmas every year. This is a cornbread and toasted white bread dressing recipe.
• And in Fred Sauceman’s Potluck Radio series - we revisit his segment on the historic happening of turkey herding in Tennessee

Bales Farm Cookbook, Lard, Aliceson’s White Cheddar Pimento Cheese Recipe

Season 8, Episode 41.11/20/2021

Bales Farm Cookbook, Lard, Aliceson’s White Cheddar Pimento Cheese Recipe

Today, we are setting the table with news about a brand new 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 14 year old son Marshall own and operate Bales Farms in Mosheim, Tennessee. A 6th generation family farm.

Today Aliceson is going to share information with us about lard from pasture raised animals. The differences between lard, how to render lard, some of the nutritional benefits in lard, and cooking applications.

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 for Thanksgiving.

Also, Fred Sauceman has a really neat segment on the historic happening of Turkey Herding in Tennessee.

LINKS: Bales Farm: https://balesfarmstn.com/ Bales Farm Cookbook: https://balesfarmstn.com/store/product/bales-farms-cookbook Fred Sauceman: https://www.facebook.com/fred.sauceman

Aliceson Bales, Author of Bales Farms Cookbook. Forward by Dolly Parton.

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

Tennessee Muscadine Grapes and Wine

Season 8, Episode 41. 10/30/2021

Tennessee Muscadine Grapes and Wine

Our guests are Rick Riddle of the Winery at Seven Springs Farm, and JD Dalton, Vineyard Manager of Tsali Notch Vineyard, in Monroe County, TN. They will let us know of the history, taste, and the nutritional properties of this ingegenous grape to the South East and both Rick Riddle and JD Dalton will both speak on the topic of Muscadine wine.

Links: The Winery at Seven Springs Farm: https://www.winerysevenspringsfarm.com/

Tsali Notch Vineyard: https://tsalinotch.com/

Tennessee Apple Butter Making in Appalachia

Season 8, Episode 34. September 11, 2021.

Tennessee 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.

Our featured guest is Derek Blankenship who is an Orthapedic Therapist at an East, Tennessee long term health and heath 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 a 
And also Amy shares a recipe for “Apple Butter Pork Roast” by way of “All Recipes”.

And I (Amy Campbell) also share 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.

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 taste
• 2 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.

Derrick Blankenship’s whole family is involved with the canning of the Apple Butter.

Derek Blankenship and daughter making apple butter.

Canning the Apple Butter is a family event.