Kermit Caughron Striped Stick Bean, Cades Cove, Tennessee

S11:E18 05/04/2024

Kermit Caughron 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 is Kermit Caughron. The Caughron family has raised and saved an heirloom bean for generations named 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 were 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 nonprofit organization called the Cades Cove Preservation Association, and a link is below to find out more about this organization and the repository 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. 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 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.

There will be the first fundraiser for Battlefield Farms called Gospel in the Gardens featuring the UT Gospel Choir This Benefit concert is to support Battlefield Farms which is a local non-profit organization with the mission of ending food insecurity in East Knoxville by partnering with community members to make fresh food accessable. Other live performances will be featured and food trucks will be available. This event takes place Saturday, May 4th at 6:00 PM at Payne Avenue Baptist Church at 2724 Martin Luther King Jr. Ave. Knoxville TN 37914. They ask that you bring your lawn chairs. More infoormation from this link: https://www.facebook.com/battlefieldfarmandgardens/

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

Bluestem Hollow Market Day Market and Farm Party https://www.facebook.com/bluestemhollow/

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/

Emi Sunshine sang our theme song when she was 9 years old: https://theemisunshine.com/

Kermit Caughron at home in Cades Cove, inside the Great Smoky Mountains National Park. Photo: Ruth Caughron Davis., Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html

Striped stick bean that has been passed down by the family of Kermit Caughron. Photo: Amy Campbell.

Striped stick bean that has been passed down by the family of Kermit Caughron.

Regenerative agriculture with Bluestem Hollow, Bales Farms and Lois Shuler Caughron

S10:E27. 07/08/2023

Today we visit with Tennessee farmers who practice regenerative agriculture with emphasis on beef and news about the upcoming Appalachian Homecoming. A three-day event celebrating and studying modern Appalachian cuisine and farming issues. Our guests include:

• Christopher Burger, Brenna Powers Wright, Carrie Garvey, and chef Robert Allen of Bluestem Hollow, Greenback, TN.
• Aliceson Bales of Bales Farm is located in Mosheim, TN. She and her family raise pasture-raised beef, chicken, and pork, and she shares her recipe for Beef Roast.
• Lois Shuler Caughron and her daughter Ruth Davis of Maryville, TN. Louis and her late husband Kermit Caughron were the last residents of Cades Cove, which was their home before the Great Smoky Mountains National Park. Louis and Ruth share memories of Kermit, his bees, his love for fruit, and saving cucumber seeds.
• And news about an upcoming event, “Appalachian Homecoming,” a 3-day event with ticket options. It is also part of the New Hope Children’s Advocacy Center’s annual fundraising event, “Bacon at the Bear, built around Allan Benton’s bacon. Christopher Burger will be a speaker during the educational component of Dancing Bear Lodge and Appalachian Bistro’s Appalachian Homecoming, which will take place August 4-6 at Dancing Bear Lodge and Appalachian Bistro, which is located in the Peaceful Side of the Smoky’s in Townsend, TN. And other speakers include Allan Benton of Benton’s Smoky Mountain Country Hams - James Beard award-winning chef and restaurateur Sean Brock who is behind McCrady’s, Husk, Audrey, The Continental Nashville, Joyland, and June restaurants. And many more speakers. That incredibly talented Wyatt Ellis, the 14-year-old musician and mandolinist, will perform on Friday night.

Links:

Appalachian Homecoming: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Bales Farm: https://balesfarmstn.com/

Bluestem Hollow: https://www.bluestemhollow.com/aboutcsa

For more information on Lois and Kermit Caughron: http://www.cadescovepreservation.com/

Emi Sunshine (sang our theme song when she was 9 years old): https://www.instagram.com/theemisunshine/reels/

Christopher Burger, farmer and owner of Bluestem Hollow, Greenback, TN. Photo: Amy Campbell 2023.

Grassland beef from Bluestem Hollow, and sausage from Lick Skillet Farm. Both Tennessee farms practice regenerative agriculture. Photo: Amy Campbell 2023.

Tennessee Chicken Recipes and Roy Milner, Blackberry Farm Brewery

S10:E25. 06/24/2023

Setting the table on this episode with chicken. Guests on this topic include:

• Lois Shuler Caughron and her daughter Ruth Caughron Davis. Lois is known as the last woman out of the cove. Lois and her late husband, Kermit Caughron, were the last settlers to move from Cades Cove after establishing the Great Smoky Mountains National Park.
• Aliceson Bales of Bales Farm, Mosheim, TN, with her recipe for Buttermilk chicken and how to make chicken broth.
• James Beard Award-winning food writer Ronni Lundy reads from the chapter Honest Fried Chicken from her 1991 book Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of the Southern Country Kitchen.
• Roy Milner (Chief Fermentation Officer at Black Berry Farm Brewery) with a mini visit on the nature of his work. Roy will be a presenter during the Saturday educational portion of the Appalachian Homecoming. A three-day celebration of Modern Appalachian Cuisine with guest chefs including Sean Brock, demonstrations, and authentic Appalachian prepared dishes, with music including that 14-year-old super talent Wyatt Ellis from Maryville, TN, also community and educational presentations. Allan Benton will also be there. And this all happens along with the annual event Bacon at the Bear benefitting New Hope Children’s advocacy - that event takes place at Dancing Bear Lodge and Appalachian Bistro on Saturday evening.

LINKS:

• Appalachian Homecoming, August 4-6, 2023): https://dancingbearlodge.com/event/appalachian-homecoming-2023/
• Bacon at the Bear: https://dancingbearlodge.com/event/8th-bacon-at-the-bear-2023/
• Cades Cove Preservation Association (Lois Caughron and Mrs. Davis are very involved with this organization): http://www.cadescovepreservation.com/
• Aliceson Bales, Bales Farm: https://balesfarmstn.com/
• Ronni Lundy: http://www.ronnilundy.com/
• Emi Sunshine (She musically arranged and sang the Tennessee Farm Table theme song when she was 9 years old!) https://theemisunshine.com/

Roy Milner (Chief Fermentation Officer at Black Berry Farm Brewery) with a visit on the nature of his work at the brewery. Roy will be a presenter during the Saturday educational portion of the Appalachian Homecoming, August 4-6, 2023 at Dancing Bear Lodge and Appalachian Bistro, Townsend, TN.

Bluestem Hollow, Greenback, Tennessee

S10:E12. 03/25/2023 Bluestem Hollow, Greenback, Tennessee

Today we are setting the table with a farm visit. We visit with a farmer, garden manager, farm manager, and Chef from Bluestem Hollow, located in Greenback, TN. They also operate a downtown Knoxville urban farm - The Old City Gardens on Depot Ave. On the Greenback farm, they raise grassland beef, chickens for pastured eggs, and sustainably grown fruits and vegetables, along with a lovely event venue. Chef Robert Allen (formerly of Citico’s) is on property. He creates elevated farm-to-table meals on the farm for baby showers, weddings, and corporate events, and he also heads the catering program. Today, we focus on their CSA program that they are signing people up for now and hope to have all shares sold by early April.

We also hear from Lois Caughron, known as the last woman out of the cove, meaning Cades Cove of the Great Smoky Mountains National Park. This used to be her and her late husband Kermit Cughron’s home. Lois and her daughter reminisce about Kermit, his love for honey bees, honey, and saving cucumber seed.

Links:

Bluestem Hollow: https://www.bluestemhollow.com/aboutcsa

For more information on Lois and Kermit Caughron: http://www.cadescovepreservation.com/

Emi Sunshine (sang our theme song when she was 9 years old): https://www.instagram.com/theemisunshine/reels/

Chris Burger, Karri Garvey and Brenna Wright of Bluestem Hollow, Greenback, TN. Photo: Amy Campbell.

Chef Robert Allen of Bluestem Hollow, Greenback, TN. Photo: Amy Campbell.

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/

John Coykendall, Seed Saver, and Cades Cove Memories

Season 8, Episode 32. 08/28/2021.

John Coykendall, Seed Saver, and Cades Cove Memories

Guests include: John Coykendall, Seed Saver Lois Shular Caughron and Ruth Caughron Davis Cades Cove Preservation Association Annual Homecoming Event

Setting the table with old-time, heirloom seed, and seed saving stories with seed saver John Coykendall, and memories of Cades Cove from Lois Shular Caughron and her daughter Ruth Caughron Davis. Lois and Ruth share memories of Kermit Caughron who was known as the bee man and was always giving people his “bean seed”. His home and garden sat near the Cades Cove loop until 1999. Visitors to the Great Smoky Mountains National Park touring Cades Cove often met Kermit. Kermit often shared his honey, and bean seed from his garden with visitors to the park. Kermit’s widow Louis Shular Caughron is known as the last woman out of the cove. She was the last of resident of Cades Cove after the establishment of the park took the land and homes of the residents of Cades Cove.

And I, (Amy) also share news of an event taking place Saturday, August 28th, from 10:00 - 5:00 P.M. at the Cades Cove Preservation Association in Maryville, “The Annual Cades Cove Homecoming”.

Links:

• Cades Cove Homecoming event and Cades Cove Preservation Association: http://www.cadescovepreservation.com/
• John Coykendall book: https://lsupress.org/books/detail/preserving-our-roots/
• Seed Saver Exchange where John saves and shares his seed: https://www.seedsavers.org/

John Coykendall signs his book Preserving Our Roots: My Journey to Save Seeds and Stories. (Photo Amy Campbell)

Chicken Recipes from Tennessee and Kentucky

Season 8, Episode 28. July 31, 2021⁣

We are setting the table with Chicken.

Farmer Aliceson Bales of Bales Farm, Mosheim TN, shares her recipe for buttermilk chicken, how to get the most of an entire chicken, and how to make chicken broth. Aliceson and her family, Barry, and Marshall operate their family farm, which has been in continuous operation since 1882. Marshall is the 6th generation farmer of this land and is an impressive young farmer. They produce premium pasture-raised meats, and Marshall is head of the egg program. Barry Bales is a multi-grammy award-winning musician and has played for many years with Alison Krauss and Union Station. Barry even wrote the theme song for Aliceson’s segment called “Ali’s Tune.” ⁣

We also hear from Lois Shular Caughron and her daughter Ruth Davis of Blount County, TN, with a recipe their family has enjoyed for many years, which is easy to prepare and economical, Chicken and Crackers. Lois is known as “The Last Woman out of the Cove.” The cove referenced is Cades Cove, a part of the Great Smoky Mountains National Park and once Lois and Kermit Caughron’s home.

James Beard award-winning food writer Ronni Lundy reads from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990. In this recording, she reads from her book on honest fried Chicken prepared in cast iron.

From Radio Bristol, Farm and Fun time Show will hear an heirloom recipe and accompanying jingle written and performed by Chris Treulson of Bill and the Belles. Chuck Gordon, CEO of Tri-City Beverage makers of Dr. Enuf, is the guest of this segment. Dr. Enuf has been made by Tr-City Beverage in Johnson City, Tennessee, for over 70 years. (They do not advertise on this show).

Recipes: Keep on scrolling, they are after the links. Sorry.

Links:

Bales Farm: https://balesfarmstn.com/

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

Cades Cove Preservation Association: http://www.cadescovepreservation.com/

Tri City Beverage: https://www.drenuf.com/

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

Recipes:

Ma’s Chicken and Crackers from Ruth Davis and Lois Shular Caughron.

Ingredients:

• 1 box of saltines.
• 1 whole chicken cut into pieces.

Directions:

• Cover chicken pieces with water, (bones, skin and all), salt to taste, in a large pot until the chicken is tender (45-50 minutes). Ruth says for an old hen, it might take 50 minutes to get it tender.
• In a large bread pan with 2 inch sides, fill it with broken crackers (1 inch deep)
• Lift the chicken out of the pot bone-in and put it all over the crackers.
• Pour the broth over the top.
• Bake in the oven until browned on top.

Buttermilk Chicken from Aliceson Bales of Bales Farm:

Ingredients:

• 1 whole chicken
• Salt
• Buttermilk

Directions: Get a big Zip lock bag, and set this bag down into a big bowl. Place the bird legs up into this bag, sprinkle generously with salt. (Aliceson uses Kosher salt, but, use what salt you like to use). Cover the chicken with buttermilk. Put in fridge, soak bird 8 hours or overnight, or as long as you have time to soak it.

When you are ready to roast the chicken, remove it from the refrigerator, and let the chicken in the back of buttermilk sit out on the counter to let it come up towards room temperature (no more than 2 hours unrefridgerated).

• Set oven to 410 degrees.
• Drain chicken, rinse, pat it dry.
• At this point, Aliceson sprinkles it with salt again.
• Place in a roasting pan, or a cast iron skillet, legs toward back.
• Roast the chicken at 410 degrees for 10 minutes and the skin will turn golden brown.
• Reduce heat to 350 and roast for about 50 minutes.
• Internal temp needs to be 165 degrees with a meat thermometer.
• Cover chicken with foil and let it rest for 10 minute.
• Separate bone from the meat.

Bone broth from Aliceson Bales:

Put bones in a big pot, covered with water with a Tablespoon of Apple Cider Vinegar (it draws the nutrients out of the bones and into the broth)

• Cook 8 hours on low until you can take a bone and easily bend or break it.
• Keep in fridge for the week and use it for all of your cooking.

Honest fried Chicken shared from Rhonni Lundy from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990.

Ingredients:

• Chicken cut into pieces.
• Salt and pepper your flour and dredge the chicken in it.
• Use good leaf lard if you can get it, canola oil if you can’t find the lard.

Directions:

• It will take 30-35 minutes to cook to fry the chicken.
• Dredge your chicken in flower and fry in shallow oil in your heavy pan (about 1 inch of oil or lard, covered with a tight fitting lid)
• Turn chicken over half way through the cooking process. Final crisping: Take the lid off for a final crisping for a few minutes before serving to crisp up the outer layers of the fried chicken. If this step is not followed, the crust will be mushy.

A word about your frying pan and lid: Ronni uses a cast iron pot with straight sides, and a lid with nipples that lets the steam drip back down on the chicken when it is cooking. This way the juice stays in the meat. You need a heavy skillet with a tight lid, with straight sides, not an omelet pan.

Young Farmer Marshall Bales, Mosheim, TN. I (Amy Campbell) took the picture you see of Marshall holding one of his laying hens in 2019 when he was just ten years old. Find them https://balesfarmstn.com/

Tennessee berries, cobblers, and memories of Cades Cove

Season 8, Episode 27. 07/17/2021 ⁣

⁣ Tennessee berries, cobblers, and memories of Cades Cove.⁣

⁣ On this episode of the Tennessee Farm Table, Amy sets the table with berries of the season, locations of regional pick-your-own farms, recipes for fruit desserts, blackberry jam, and a Blackberry slump grunt from Dee Dee Constantine. Amy’s guests are Farmers Susan and John Keller of Blount County, TN, Dee Dee Constantine, Ruth Davis, and Lois Shuler Caughron (known as the last woman out of the Cove)⁣ ⁣ Lois and Ruth share memories of Kermit Caughron, how he enjoyed making “dew” from fruits of the season when a resident of Cades Cove, and news about a book signing at the Cades Cove Preservation Association.⁣

In addition to the podcast, The Tennessee Farm table is broadcast weekly by radio on Saturdays 9-9:30 WDVX, Knoxville, and 2-2:30 WUTC, Chattanooga. These are listener-supported non-commercial radio stations committed to delivering regionally produced programming like The Tennessee Farm Table. The Tennessee Farm Table is solely created, funded, produced, and financed by Campbell Creative and is not owned or produced by WDVX or WUTC.⁣

For recipes, keep scrolling, they are on this page.

Links to guests:

Susan and John Keller, Farmers and Owners of Kelmont Farms: Available by phone (865) 982-4267

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

Cades Cove Preservation Association: http://www.cadescovepreservation.com/

Berry Farms that were mentioned in the show:

Beauchene Berry Farm - U-Pick 9020 Bluegrass Rd Knoxville TN 37922 (865) 693-4221 Open: Tues, Fri, Sat Check this facebook page for directions and updates: https://www.facebook.com/BlueberriesAndBlackberriesOnBluegrassRoad/

Honeys Blueberry Farm - U-Pick 4333 Kingston Hwy. Louden TN 37774 Phone: (720)-239-2472 Check this facebook page for directions and updated information: Facebook page: https://www.facebook.com/pages/category/Farm/Honeys-Blueberry-Farm-214740178566045/

Blueberry Hill Farm, Noris, TN Is not open this year for u-pick, but, they might be found at the Norris TN farmers’ market from time to time. http://tnblueberries.com/

Santa’s Berry Farm 620 Towee Falls Rd (40.42 mi) Tellico Plains, TN, TN 37385 Phone: (423) 253-6742 https://www.facebook.com/grampysanta/

Tennessee Blackberries on the vine.

Recipes:

Susan Keller’s recipe for Miss Lily’s Blackberry Cobbler. This recipe comes from her Grandmother (Lilian Bays Hitch).

Ingredients:

1 c self rising flour

1 c sugar

1 c milk

1 stick butter (melt this in a 9x13 pan)

Directions:

1. Mix flour, sugar, and milk until smooth.
2. Pour this batter over the melted butter in the pan
3. Place on top of all this about a quart of blackberries. (Use fresh, frozen, prepared filling)
4. Bake at 350 degrees (about 30 minutes), until it is set. *Use any fruit you want

Recipe for Blackberry Grunt Slump provided by Dee Dee Constantine.

Ingredients:

4 c fresh berries, or frozen berries, defrosted, drained.

1 c All purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

2 T sugar

2 T butter

1/3 c whole milk

To make the dumplings:

1. Wisk flour, baking powder, salt and sugar together in a medium size bowl.
2. Cut the butter into small cubes. Add to the flower. Using your hands, or a pastry cutter, work the butter into the dry ingredients until it resembles a corse meal.
3. Add milk, stir just until it is moist, form the mixture into a ball and set to the side.
4. Put berries in a 2 quart saucepan. Add 1/2 to 3/4 c sugar. Depending on how sweet the berries are and how sweet you want your desert.
5. Add 1 tsp lemon juice, 1 tsp. lemon zest, 1/4 tsp cinnamon, 1/3 c water.
6. Heat this mixture over medium high heat until it starts to boil. Stir a few times to be sure all berries are covered with sauce.
7. Take your dumpling dough and tear it off into spoon size chunks of dough (about 6) and drop these onto your berries.
8. Reduce the heat, cover the pot, and let it simmer for about 25 minutes. Do not peek inside the pot while it is cooking because you will let the steam out.
9. Serve hot, cold, with toppings of your choice.

Recipe 3:

Blackberry Jam from Minnie Pearl Cooks

Ingredients:

9 cups blackberries

6 cups sugar

Directions:

Wash and drain berries. Combine berries and sugar

Slowly bring to a boil.

Cook until mixture almost reaches jelly point.

Spread in shallow pan.

Let stand until cool or overnight.

*If syrup is too thick, reheat and add boiling water, 1/4 cup at a time, until desired consistency is reached. If syrup is too thin, cook again until desired consistency is reached. Pour into hot, sterilized jars, and process for 20 minutes in a hot water bath. Or, follow directions for hot water bath using the Ball Blue Book. I use the Ball Blue book for all my canning directions. Makes 3 - 4 pints.

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