Chef Jeff Carter, The 2nd Appalachian Homecoming, Pesto Festo, Slow Food TN Valley.

S11:E31.7/27/2024

The 2nd Annual Appalachian Homecoming celebrates Modern Appalachian Cuisine, Music, and Art. August 1-4. My guest, Chef Jeff Carter, Executive Chef with Dancing Bear Appalachian Bistro talks about the 2nd Annual Appalachian Homecoming. Including:

• Jim Lauderdale and the Po Ramblin’ Boys and Dinner on August 1st at Dancing Bear, Townsend.
• Bacon at the Brewery Dinner with Darrell and Allan Benton of Bentons Smoky Mountain Cured Hams, Chef Jeff Carter of Dancing Bear Appalachian Bistro, Chef Trevor Stockton of RT Lodge, Chef David Rule of The Appalachian at the Peaceful Side Brewery, Maryville August 2nd.
• Appalachian Homecoming August 3rd at Dancing Bear beginning at 9:00 am with Panelists, Chefs, and an Appalachian Lunch followed by immersive workshops in foraging, art, mountain craft, and music.
• Bluegrass Brunch, August 4th.
• Ending with the 15th Annual Pesto Festo benefitting Slow Food TN Valley Sunday evening at Dancing Bear. All events are ticketed https://dancingbearlodge.com/event/appalachian-homecoming-2024/ for more information.

Links:

2nd Annual Appalachian Homecoming - https://dancingbearlodge.com/event/appalachian-homecoming-2024/

15th annual Pesto Festo Benefitting Slow Food Tennessee Valley - https://dancingbearlodge.com/event/appalachian-homecoming-2024-sunday/

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

Chef Jeff Carter, Executive Chef, Oldham Hospitality including Dancing Bear Appalachian Bistro

Cooking Over an Open Fire with Chefs David Olson and Joseph Lenn

S11:E27. 07/06/2024

Cooking Over an Open Fire with Chefs David Olson and Joseph Lenn

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway. Keep that kitchen cool; cook it outside!. How to cook juicy chicken and trout over live fire with Chef David Olsen of Live Fire Republic and Chef Joseph Lenn, owner of J.C. Holdway, Knoxville, TN. Also, news about the Appalachian Homecoming event at Dancing Bear Lodge, Townsend, TN. A grouping of chefs, farmers, and friends discussing and focusing on modern Appalachian cuisine. All on my latest radio broadcast and podcast.⁣

Live Fire Republic: https://livefirerepublic.com/

JC Holdway: https://www.jcholdway.com/

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

Chef Joseph Lenn, Owner of J.C. Holdway: https://www.jcholdway.com/ with a prize catch. Photo: from Chef Lenn’s instagram page.

Chef David Olson creator of Live fire Republic: https://livefirerepublic.com/  and Amy Campbell. 2022.

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.

Why We Eat Pinto Beans in Appalachia? A discussion with Ronni Lundy.

S10:E46.12/02/2023

Why do we all eat Pinto Beans in Appalachia, an Appalachian Culinary discussion with Ronni Lundy. It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award-winning Food Writer Ronni Lundy.

Ronni Lundy - 2 time James Beard Award winning author, and food historian.Author of Victuals, An Appalachian Journey with Recipes : http://ronnilundy.com/

Amy Campbell and Ronni Lundy at Ronni’s former apartment. Photo: Laura Pierpont https://www.facebook.com/laura.pierpont.1/

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway.

S10:30. 7/29/2023

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway.

Keep that kitchen cool; cook it outside!. How to cook juicy chicken and trout over live fire with Chef David Olsen of Live Fire Republic and Chef Joseph Lenn, owner of J.C. Holdway, Knoxville, TN. Also, news about the Appalachian Homecoming event at Dancing Bear Lodge, Townsend, TN. A grouping of chefs, farmers, and friends discussing and focusing on modern Appalachian cuisine. All on my latest radio broadcast and podcast.⁣

Live Fire Republic: https://livefirerepublic.com/

JC Holdway: https://www.jcholdway.com/

Wyatt Ellis: https://wyattellis.com/

Dancing Bear Lodge, Appalachian Homecoming event: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

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

Chef David Olson creator of Live fire Republic: https://livefirerepublic.com/ and Amy Campbell. 2022.

Chef Joseph Lenn, Owner of J.C. Holdway: https://www.jcholdway.com/ with a prize catch. Photo: from Chef Lenn’s instagram page.

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.

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.

Houston’s Mineral Well. New Market, Tennessee.

S10:E4. 01/28/2023

Houston’s Mineral Well. New Market, Tennessee.Bill Houston narrates the story of Houston's Mineral Water, New Market, Tennessee - still going strong since 1931 - Bill Houston is the the owner and operator of this Mineral Well that his Grandfather established and this is a treasured watering hole for the community. http://www.houstonsmineralwater.com/ Bill Houston is a very gifted fine artist with focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. Bill is a 3rd generation, New Market, Tennessee resident.

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

Links: Krista Reece - Author: kristareese.com

Emi Sunshine: https://theemisunshine.com/

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.

Tennessee Moonshiners Jessie and Joe Baker from Sevierville TN

S10:E1.01/07/2023

Moonshiners and Sevierville natives Jessi and Joe Baker (the couple who created Ole Smoky Moonshine) share their stories about the Old Smoky Candy Kitchen, creating Ole smoky Distillery, Yee Haw Brewing, Jessi’s cookbook, her style of cooking, her chicken and dumplings and her tasty moonshine cocktail.

Jessi Baker's Cookbook https://jessishines.com/

Ole Smoky Tennessee Distillery https://olesmoky.com/

Yee Haw Brewing https://yeehawbrewing.com/

6th and Peabody, Nashville https://olesmoky.com/pages/6thandpeabody

Ole Smoky Candy Kitchen https://olesmokycandykitchen.com/

Joe and Jessie Baker photographed at 6th and Peabody, Nashville. Photo: Amy Campbell.

Sorghum Syrup, an Appalachian Culinary Tradition

S9:E37. 10/22/2022

Sorghum Syrup, an Appalachian Culinary Tradition

Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine. We are setting the table with Sorghum, an ancient African Grass adapted 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: To purchase sorghum, made in Tennessee, look for Muddy Pond Sorghum at your local fruit stand, or from thier website: https://www.muddypondsorghum.com/

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

Ronni Lundy: https://lisaekus.com/people/ronni-lundy/

Mary “Dee Dee” Constantine: @skilletsister

Chef Matt Gallagher https://www.instagram.com/emilia_knoxville/?hl=en Knoxville Chef Matt Gallaher of the former Knox Mason and Emilia Restaurants in downtown Knoxville, Tennessee.

A horse provides the power for the sorghum grass press at Muddy Pond Sorghum Mill, Monterey, Tennessee. https://www.muddypondsorghum.com/. Photo: Amy Campbell.

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/

Seed Saver John Coykendall on Cushaw Squash

Season 8, Episode 37. October 9, 2021.

Seed Saver John Coykendall on Cushaw Squash

In this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash. I (Amy Campbell) share a recipe from John's book for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories. Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

Recipes below, please keep scrolling

Links: Link to find John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories: https://www.abebooks.com/Preserving-Roots-Journey-Save-Seeds-Stories/31015307272/bd

Contact John Coykendall: If you would like to contact John Coykendall, please write an email to me, and I can provide you with his contact information. I just don’t want to put it on this website for security reasons. Please use this link: https://www.tennesseefarmtable.com/contact-us

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

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

Cushaw Recipes:

Baked Cushaw:

This recipe with you for baked cushaw, this recipe comes from John Coykendall and Christina Melton’s book and it is courtesy of Mrs. Cornelia Weldon who is the mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s Book Preserving Our Roots: My Journey to Save Seed and Stories

Here are the tools you will need:

• A vegetable peeler.
• A 3 quart shallow baking dish.

Here are the ingredients that you will need:

• 1 Medium Cushaw
• 2 cups sugar
• 1/4 pound (1 stick) butter, melted
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

• 1/2 teaspoon baking powder

• Peel your cushaw. Cut it into quarters and scoop out the seeds. Cute the flesh into pieces and boil until tender. If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

• Preheat oven to 350 degrees Fahrenheit. Mash cooked cushaw and mix with remaining ingredients. Place in a 3-quart shallow baking dish and bake one hour. Serve warm.

Recipe for Cushaw Custard shared from Fred Sauceman

Prepare the cushaw: Peel your cushaw. Cut it into quarters and scoop out the seeds. Cute the flesh into pieces and boil until tender.

If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

• 1 cup and a half of cooked cushaw
• 2 eggs
• 2Tb flour
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 c white sugar
• 1 c milk

Mix and place in unbaked pie shell

Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean

John Coykendall photographed in the backyard of his home in October of 2021. Credit: Amy Campbell

Jim Artman, Appalachian Grit

Season 8, Episode 35. September 18, 2021.

Jim Artman, Appalachian Grit

Would you all like to meet Jim Artman? After eight years in the Army and having battled a healthy cast of PTSD, Jim has a real story to tell. Jim healed his mind and body with nutritious food, exercise, and gratitude. And his life mission is to help other people gain access to healthy fruits and vegetables through his yard-to-table business Appalachian Grit in Knoxville—especially people who have limited access or residents of long-term health facilities. Jim is my guest on my latest show. ⁣ ⁣ Jim joined the Army to be involved with a mission greater than himself, and now his mission is to help people improve their lives through regenerative agriculture.⁣

And Fred Sauceman shares a segment which is an ode to green beans.

Appalachian Grit: https://www.appalachiangrit.com/

Farmer Veteran Coalition: https://tennessee.farmvetco.org/

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

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

Pickles

Season 8, Episode 30. 08/14/2021.

In this episode, we are setting the table with pickles.

I (Amy Campbell) share Minnie Pearl’s recipes for Curry Pickles and Mustard Pickles from her cookbook Minnie Pearl Cooks.

Fred Sauceman shares a pickle recipe from Distiller Jack Daniel’s great, great, gran niece, Lynne Tolley.

Who was John Egerton? Elizabeth Simms lets us know who this man was & Robert Gipe tells a humorous story of his days working in a pickle factory. Amy recorded Elizabeth & Robert at the Appalachian Food Summit in September of 2016.

Links:

Elizabeth Simms http://elizabethlsimsllc.com/

Robert Gipe: https://www.robertgipe.com/

Fred Sauceman https://www.facebook.com/fred.sauceman?fref=ts

Appalachian Food Summit: https://www.appalachianfood.com/

John C Egerton: [https://www.southernfoodways.org/interview/john-egerton/][4]

Recipes:

Minnie Pearl’s Curry Pickle recipe:

Equipment you will need:

• 4 pint jars
• A pot that will hold at least 6 quarts of boiling liquid
• Hot Water bath canner with the wire basket
• Hand held Jar lifter, air bubble wand.
• Magnetic wand for lifting lids out of hot water
• Brand new, and clean canning lids.
• A drying rack placed away from drafts.
• Several of clean kitchen towels.

To Prepare:

Wash your jars in the dishwasher, or really well with hot, soapy water.

Boil your jars for a minimum of 10 minutes and keep these jars in the hot water on simmer until you need to use them.

Get a small saucepan out, fill with water to half full, bring the water to boil, and place your lids in the water. Keep them in this hot water until you need to use them. (I know, they say you don’t need to do this step, but I am stuck in old ways, so, do as you like on that step)

Groceries you will need:

• 2 1/2 pounds 4-5 inch picking cucumbers
• 1 c sugar
• 2 T salt
• 2 T mustard seed
• 2 T curry powder
• 1 1/2 tsp celery seed
• 1 2/3 c white vinegar
• 1 c water

Directions:

Wash cucumbers thoroughly. Be sure to cut off both ends where bacteria can remain. Cut into chunks. Combine sugar and remaining ingredients (except cucumbers). Heat to boiling. Add cucumbers. Heat just to boiling point. Simmer while quickly packing 1 hot, sterilized jar at a time. Fill to within 1/8 inch from the top making sure vinegar solution covers cucumbers. Seal and process in boiling water bath for 10 minutes. Makes 4 pints.

*And a note from me here: Always consult the Ball Blue Book for correct times and safe canning instructions.

Minnie Pearl’s Mustard Pickle Recipe:

Groceries you will need:

• 2 quarts medium-sized cucumbers
• 1 quart green tomatoes
• 1 large cauliflower
• 2 sweet red peppers
• 1 quart pickling onions
• 1 cup salt
• 3 quarts water
• 6 T. dry mustard
• 1 T. tnumeric
• 1 c. all purpose flour
• 3/4 c. water
• 2 c. sugar
• 2 quarts vinegar
• 2 T. celery seed
• 1 T/ peppercorns

Directions:

Wash and drain vegetables. Cut cucumbers into 1/2-inch cubes, tomatoes into wedges, and cauliflower into small flowerets. Remove seed from peppers. Cut into small pieces. Peel onions. Cut in half. Dissolve salt in 3 quarts water. Pour over vegetables. Let stand 12 hours. Rinse. Drain for 1 hour. Combine dry mustard. turmeric, and flour. Gradually add the 3/4 cup water, stirring until smooth. Add sugar, vinegar, celery seed, and peppercorns. Cook over medium heat until sauce coats a spoon. Add vegetables. Simmer 15 minutes. Pack, boiling hot, into sterilized jars. leaving 1/4 inch headspace. Seal. Process 10 minutes in boiling water bath. Makes 12 pints. *Refer to the Ball Blue Book for directions on safe food preservation methods.

Overnight Pickle Recipe shared by Fred Sauceman:

Overnight Pickles adapted from the cookbook Jack Daniels the Spirit of Tennessee Cookbook, written by Pat Mitchamore and Lynne Tolley.

• Peel slice 6 med cucumbers
• 2 sm onions sliced
• 1/4 c sugar
• 1 c apple cider vinegar/or white vinegar
• 1 tsp mustard seed
• 1 tsp dill seed
• 1 tsp celery seed
• 1 T tsp salt
• 1/2 tsp cream of tarter
• Bring to boil, boil for 1 min
• Pour over cucumbers and onions
• Pour mixture in a no-reactive bowl, cover and marinate overnight. These will be ready to eat the next day.

This is a good cookbook Minnie Pearl Cooks written by the queen of country comedy Minnie Pearl. Copies can be found fairly easily for a reasonable price in paperback. Published in 1970.

Robert Gipe (left), Elizabeth Simms and Chef Travis Milton photographed at the Appalachian Food Summit, Loyal Jones Appalachian Center, Berea, Kentucky in 2016.