July 24, 2024

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

S11:E28. 07/13/2024

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.

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.

June 14, 2024

Houston’s Mineral Well, New Market Tennessee

by Amy Campbell

Houston’s Mineral Well, New Market Tennessee

S11:E24.06/15/2024

Houston’s Mineral Well is located in New Market, Tennessee. Bill Houston narrates the story of Houston's Mineral Water which is still going strong since 1931. Bill Houston is the owner and operator of this Mineral Well that his Grandfather established. This well is a treasured watering hole for the community of Jefferson County, TN and beyond. It is said to have healing properties. The water healed Bill’s Grandfather after he had a dream to dig the well. Bill Houston is a gifted fine artist with a focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. He used to teach his lecture on how to draw in perspective with the help of his Spice Girls ruler. Bill is a 3rd generation, New Market, Tennessee resident, a Tennessee treasure, and a fabulous storyteller. http://www.houstonsmineralwater.com/

Houston's Mineral Well - https://www.facebook.com/houstonsmineralwater/

Links: Krista Reece - Author - http://www.kristareece.com

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

Emi Sunshine - https://theemisunshine.com/

Photo ID: WC (Bill) Houston standing outside of his mineral well. Bill is the 3rd generation Houston to own and operate this well that his Grandfather dug. Photo: Amy Campbell, 2000.

February 9, 2024

John Coykendall Saving Seeds and Stories

by Amy Campbell in Southern Food, Appalachian Food

S11:E6. 02/10/2024

Saving Seeds and Stories with John Coykendall

Seed Saving & Stories with our 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 plus some cute stories. John and I (Amy) worked together in the garden at Blackberry Farm together in 2007, where I learned from John the importance of this heirloom seed.

Dogwood Arts House & Garden Show: https://www.dogwoodarts.com/houseandgardenshow

Many of the varieties that John has saved and referenced in the podcast 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

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

More heirloom seed sources:

Seed Savers Exchange : https://www.seedsavers.org/

Southern Exposure Seed: https://www.southernexposure.com/

Sow True Seed: https://sowtrueseed.com/

Rare Seeds: https://www.rareseeds.com/

Baker Creek Heirloom Seeds, Rare Seed: https://www.rareseeds.com/

Photo ID: John Coykendall with Amy Campbell at the Blount County Public Library Seed Swap, January 2023. Photo: Amy Campbell.

March 23, 2023

Bluestem Hollow, Greenback, Tennessee

by Amy Campbell

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.

March 10, 2023

Helping the Honey Bees with D and Jim Brown of Honey Rock Herb Farm, Louisville, TN

by Amy Campbell

S10:E10. 3/11/2023

Helping the Honey Bees with D and Jim Brown of Honey Rock Herb Farm, Louisville, TN

Helping the Honeybee with D & Jim Brown, Honey Rock Herb Farm owners, Louisville, Tennessee. This is their 36th year of growing the good life at Honey Rock Herb Farm, and they have raised bees for over 40 years. They share with us how important bees and pollinators are to all of us, how to attract them, and steps we can take to protect them. Also, in Fred Sauceman’s Pot Luck Radio series, he features Hot Slaw from Polk County, TN.

Honey Rock Herb Farm http://www.honeyrockherbfarm.com/

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

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

D and Jim sit at their farm table in the Herb House at their Honey Rock Herb Farm, Louisville, TN. Photo: Amy Campbell 2014.

February 3, 2023

Bales Farms on Lard, White Cheddar Cheese, Eggs, the Montvales’ Sally Buice on making biscuits

by Amy Campbell

S10:E5. 02/04/2023

Aliceson Bales of Bales Farm, Mosheim, Tennessee, with her cookbook, shares with us the cooking aspects and nutritional properties of lard from pasture-raised animals. Aliceson also shares a recipe for her white cheddar pimento cheese from her cookbook “Bales Farm Cookbook” with the forward written by Dolly Parton. Marshall Bales, currently 15 years old and the 6th generation to farm on Bales Farm, shares how he started his egg program on Bales Farm.

Molly Rochelson and Sally Buice from the musical group The Montvales talk about their group. In addition, Sally shares how she makes her biscuits. She at one time was the biscuit queen for Cruze Farm Dairy!⁣

Links:

Bales Farms: https://balesfarmstn.com/

The Montvales: https://www.themontvales.com/

Marshall and Aliceson Bales https://balesfarmstn.com/ Photo: Amy Campbell, 2022.

July 16, 2021

Tennessee berries, cobblers, and memories of Cades Cove

by Amy Campbell

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/

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:

Mix flour, sugar, and milk until smooth.
Pour this batter over the melted butter in the pan
Place on top of all this about a quart of blackberries. (Use fresh, frozen, prepared filling)
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:

Wisk flour, baking powder, salt and sugar together in a medium size bowl.
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.
Add milk, stir just until it is moist, form the mixture into a ball and set to the side.
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.
Add 1 tsp lemon juice, 1 tsp. lemon zest, 1/4 tsp cinnamon, 1/3 c water.
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.
Take your dumpling dough and tear it off into spoon size chunks of dough (about 6) and drop these onto your berries.
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.
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.