October 7, 2022

Kelly Smith Trimble Vegetable Gardening Wisdom and thoughts on Collard Greens

S9:E35. 10/08/2022

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’s garden buddy and good dog, Rufus.

September 29, 2022

Apple butter in Appalachia

by Amy Campbell

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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/

September 23, 2022

Pumpkin Pie and news of an Old-Fashioned Country Fair

by Amy Campbell

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.

September 15, 2022

Jamie Hunt, Founder of Fast Penny Spirits, Seattle WA

by Amy Campbell

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.

September 9, 2022

Slow Food TN Valley, 13th Annual Pesto Festo

by Amy Campbell

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.

September 2, 2022

Frog Juice Artisanal Kombucha made in Knoxville Tennessee

by Amy Campbell

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.

August 18, 2022

Bales Farm Cookbook, Lard, and Marshall Bales Egg Program

by Amy Campbell

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

August 12, 2022

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

by Amy Campbell

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/

July 21, 2022

Farm to Feast and She Diggs Farm in Harden Valley of Knoxville, Tennessee

by Amy Campbell

S9:E26. 07/23,07/2022 Today we are sitting around the table and visiting with a family and farm and how this family uses their skills to farm, cook, and host elevated meals for private events and, on occasion, community dinners. We visit with Farm to Feast founders Chef Jeff Jorgensen, event planner Jessica Jorgensen, and Jeff’s sister Heather Fulghum, ecology teacher, farmer, and founder of She Diggs Farm, located in the Hardin Valley area of Knoxville, TN. Heather grows the food, Jeff uses it to provide farm-inspired dinners using seasonal ingredients, and Jessica uses her hospitality and event planning background to create elegant feasts on the family farm. Links: Farm to Feast: https://www.farmtofeastknox.com/ She Diggs Farm: https://www.instagram.com/shediggsfarm/?hl=en Emi Sunshine (sings our theme song): https://theemisunshine.com/

July 14, 2022

Fried Pies with Dale Mackey and Iva Spoon Wilde

by Amy Campbell

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/

June 9, 2022

Chef David Rule, Trotter’s Whole Hog BBQ, Sevierville, Tennessee

by Amy Campbell

S9:E22. 06/11/2022 and 6/18/2022.

Today, we are setting the table with BBQ. Our guest is Chef David Rule, co-owner of the soon-to-be-open Trotter’s Whole Hog BBQ in historic downtown Sevierville, TN, right close to the Dolly Parton state near the courthouse. In addition, Fred Sauceman’s Pot Luck Radio Series features a special appetizer found at Ridgewood BBQ in Bluff City, TN.

Links:

Trotter’s Whole Hog BBQ: https://www.trottersbbq.com/

The Appalachian: https://theappalachianrestaurant.com/

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

Ridgewood BBQ: http://www.ridgewoodbbq.com/

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

May 26, 2022

Femeika Elliott, Founder of Meik Meals, and the Lotus Program, Knoxville

by Amy Campbell

S9:E20. 05/28/2022

Femeika (Meik) Elliott, Founder of Meik Meals, and the Lotus Program, Knoxville

Today, we are setting the table with plant-based eating, especially for new Mothers. My first guest is Femeika (Meik) Elliott, founder, and owner of Meik Meals and the Lotus Program. This young, black, Knoxville-based entrepreneurial chef creates foods that give us that comfort of taste while using healthier ingredients. Meik encourages people to make lifestyle choices that nurture the body, mind, and soul. She specifically works with postpartum Mothers to help them feel their best through food, education, and meditation with her Lotus program. Meik also speaks to groups throughout the community about her work. This episode originally aired in February 2022, and since then, Meik Elliott has won the What's The Big Idea? 2022 Pitch Competition, through the Knoxville Entrepreneurial Center, and has presented at Pecha Kucha night, Knoxville. Also, Fred Saucepan’s potluck radio series features Cherokee poet and storyteller Marilou Awiakta.

Meik Meals https://meik-meals.com/

The Lotus Program: https://www.teknovation.biz/breaking-news-the-lotus-program-wins-last-nights-wtbi-pitch-competition/

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

Knoxville Entrepreneurial Center: https://knoxec.com/

PechaKucha Knoxville: https://www.facebook.com/pknknoxville/

May 20, 2022

Cornbread and Cornbread Salad with Josh Lowans

by Amy Campbell

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.

May 13, 2022

Little Mountain Flower Farm, Maryville, Tennessee

by Amy Campbell

S9:E18. 05/14/2022

Little Mountain Flower Farm, Maryville, Tennessee.

In this episode, we are setting the table with pretty flowers. Or, as many of us here in Tennessee pronounce it, purty flares. No, it’s not about the eating. It’s about the joy and beauty flowers add to this life. That little touch of grace to the table, the home, or that person in need or celebrating a special event.

Amy’s guest is Susie Kawar, owner and operator of Little Mountain Flower Farm, located in Maryville, TN. A design-centered floral farm and studio. Susie grows her flowers and puts together farm-fresh floral arrangements by hand in her floral studio right on her family’s farm.

She, her husband, and her children grow these flowers with sustainable, regenerative growing practices. In addition, they have a sweet yellow dog named Paris that found them when they lived in Paris, Tennessee. This is an inspirational story of a person who has teamed her creative skills with a firm knowledge base in agriculture and has made a living for herself and her family doing something that she loves to do that brings joy to others. She will also share one of her go-to recipes for a refreshing tabouli salad.

Also, in Fred Sauceman’s Pot Luck Radio series, he features one of Tennessee’s oldest restaurants, Nicks of Kingsport, Tennessee.

Links:
Little Mountain Flower Farm: https://www.littlemountainflowerfarm.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Nick’s, Kingsport, TN: https://nicksrestaurantandcatering.com/

Susie Kawar, Owner of Little Mountian Flower Farm, Maryville TN https://www.littlemountainflowerfarm.com/ . Photo: Amy Campbell. 2022.

This is Susie and her family’s dog, Paris. Paris found them when they lived in Paris, Tennessee. She was in horrible condition when they first found her, and Susie and Michael gave her the medical attention she needed and a good home.

Susie in her hoop house with some of her flowers.

Susie holding one of the little yellow flowers she grew.

Broasted chicken from Nick’s of Kingsport, Tennessee. Photo: Fred Sauceman. https://nicksrestaurantandcatering.com/

May 5, 2022

Mother’s Day Stories and Old Fashioned Recipes

by Amy Campbell

S9:E17. 05/07/2022

Today, we set the table with some good food and memories in honor of Mother’s Day. First, we’ll visit Mary Lynn Snyder, who shares memories of growing up in the R.C. Tway coal mining camp outside Harlan, KY. Then, she’ll share her Mother Ruby’s cooking ways and a recipe for “Mama Ruby’s Creamy Lemon Pie.” Also on the program - Fred’s Sauceman shares a lovely audio essay in memory of his late mother-in-law, Elsie Maddux Derting. And I share a story and recipe about my late mother, Edwena Janie Clayton, Mississippi, and kilt salad for supper.

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

Recipes:

“Mama Ruby’s Creamy Lemon Pie” from Mary Lynn Snyder

Ingredients:

8-9 inch baked pastry shell, can use grab cracker crust
Three egg yolks (reserve the egg whites if making meringue)
14 oz can of Eagle brand sweetened condensed milk (Ruby used Pet brand)
1/2 c. real lemon juice from concentrate
a dab of yellow food coloring
2 cups of whipped topping (Ruby used meringue)

Directions:

Preheat the oven to 325 degrees
In a medium bowl, beat egg yolks with milk and lemon juice, and add a little food coloring
Pour into the pastry shell
Bake for 30 minutes, cool, and top with whipped topping *If using meringue, top with meringue before placing it in the oven to cook. Refrigerate before serving, and refrigerate leftovers.

Kilt Salad:

Ingredients:

A “mess” of Fresh greens. The term “mess” refers to the amount you would use for your family. A family of 4 with a hearty appetite would need about a 1/2 a paper bag full of fresh greens. These cook down to roughly a 6th of their size, so it takes a good amount. These greens can be any greens you can find. Dandelion, lambs quarters, spinach, kale, young poke, collards, etc. Most watery lettuces are too soggy, so I use a more hearty green. Do not use frozen. Triple wash the fresh greens. If you use collard greens or kale, remove the large spines from the leaves. Chop the greens. Try to get the water off of them as well as you can with a salad spinner or a colander. If you still have some water on them, it is ok; they do not need to be super dry. But, if you have standing water in your pot of greens, pour that off.
1 pack of bacon fried crisp, drained, and crumbled. Reserve the grease in the pan, and keep the grease hot.
Salt and pepper to taste.
Hard boil six eggs, peel, and slice.

Directions:

In a large bowl, place the chopped greens.
Pour the hot bacon grease all over the greens (about 1/2 cup)
Toss the greens and bacon fat very quickly to cover all of the greens and to “kill” the greens.
Sprinkle with salt and pepper.
Top with crumbled bacon.
Serve with hot cornbread, vinegar, and sliced boiled eggs.

This recipe comes from watching my Grandmother (Mildred May of Jackson, Mississippi) prepare this in her kitchen.

The late Elsie Maddux Derting. Photo: Fred Sauceman.

Mary Lynn Snyder. Photo: Mary Lynn Snyder Facebook page.

April 15, 2022

Raising laying hens, deviled eggs and hot cross buns

by Amy Campbell

S9:E14. 04/16/2022

Look at all these ribbons Marshall Bales won at the fair this past year! This 15-year-old farmer describes his egg business at Bales Farms, Mosheim, TN. Lady Farmer Aliceson Bales shares her Mother's famous deviled egg recipe plus tips on peeling the eggs more easily. And Karen Zorio shares her recipe and story of Hot Cross buns.

Bales Farm: https://balesfarmstn.com/

Young Farmer Marshall Bales with the ribbons he won in 202 at the fair. https://balesfarmstn.com/ Photo: Amy Campbell.

Aliceson Bales deviled eggs. Photo: Aliceson Bales. https://balesfarmstn.com/

The lovely Karen Zorio with her Hot Cross Buns.

April 8, 2022

Small batch Tennessee maple syrup and asparagus

by Amy Campbell

S9:E13. 04/09/2022

Small batch Tennessee maple syrup and asparagus

We welcome spring in Tennessee with Clint Smith’s Small batch Tennessee maple syrup doings. And Author, Podcaster, gardener, and YouTube channel favorite “Digging It,” Kelly Smith Trimble on the topic of Asparagus.

Clint Smith: Clint is available by email, just email me first and I will text him.

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

Clint Smith with a bottle of his maple syrup. Made in Tennessee.

Fire racks made by Clint Smith for J.C. Holdway restaurant, Knoxville.

April 8, 2022

Allan Bentons Tennessee Prosciutto

by Amy Campbell

S9:E12. 04/02/2022

How does a struggling self-described hillbilly ham smoker turn into THE man on hams and bacon? Dearly loved by locals, chefs, and customers across our nation, here is his story of taking a wise chance with his business and how that has paid off.

http://bentonscountryhams2.com/

Allan Benton actually does use a computer at times. Amy took this picture of him at Benton's Smoky Mountain Country Hams, Madisonville, TN. http://bentonscountryhams2.com/

Here is a picture of Amy’s “Smoky Mountain Sushi” TM.

March 24, 2022

Tennessee Morel Hunt with Chris Burger

by Amy Campbell

S6:E11. 03/26/2022

Tennessee Morel Hunt with Chris Burger

Today we are setting the table with a good ole fashioned morel mushroom foraging in search of a wild food that delivers the umami taste. My guests are Chris Burger Farmer, Creative Director and Co-Founder of Century Harvest Farms Foundation in Greenback, TN. Chris was kind enough to invite me on a morel hunt for this mushroom that only appears from late March through the first few weeks of April annually in Tennessee. We also will be joined in the kitchen at Century Harvest Farms Foundation by Chef Robert Allen. He will share how he cooks morel mushrooms and what he pairs them with.

Chris Burger, Century Harvest Farms Foundation: https://centuryharvest.org/

Chef Robert Allen: https://www.robertallenculinary.com/a-destination

Chris Burger holding a morel mushroom the day we went on a Tennessee Morel hunt at Century Harvest Farms Foundation. Photo: Amy Campbell.

March 17, 2022

Strawberry Soup with Aliceson Bales, Olde Virden’s Tennessee Pepper Company Artisanal Food Market and the Olde Virden’s Spring Pop Up Market

by Amy Campbell in Appalachian Food

S9:E10. 03/19/2022

Our guests are Alyson and Chris Virden of Olde Virden’s Tennessee Pepper Company and their new Artisanal Food Market located in Knoxville, plus Aliceson Bales, of Bales Farm with a refreshing springtime recipe for chilled Strawberry Soup. The Virden’s hosts a spring pop-up market with 10 participants offering artisanal foodstuff and products. Aliceson Bales will be on hand selling and signing her Bales Farm cookbook on March 20, 2022, 12:00 noon - 3:00.

Links:

Olde Virden’s Artisanal Food Market: https://m.facebook.com/people/Tennessee-Pepper-Co-Artisanal-Food-Market/100070593581365/

Olde Virden’s Tennessee Pepper Company: https://oldevirdens.com/

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

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