TennesseeFarmTable.com

Today, we are setting the table with Sorghum 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.

The best type of pumpkin to use for pumpkin pie. A recipe for gluten free, dairy free pumpkin pie. And memories of And In Fred Sauceman’s Pot Luck Radio series New York Times Novelist Adriana Trigiani shares autumn memories of growing in up in Big Stone Gap, and a little story involving the late actress Elizabeth Taylor.

Today, we are setting the table with Cushaw squash. It is a squash found at roadside stands, and farmers’ markets in the South East, Western states and in Native American communities. My guests today regale the Cushaw for it’s variety of culinary uses with cooking directions and recipes. This squash is identifiable by it’s large size, and green stripes on a cream colored background.

Fred and Jill Sauceman of Johnson City, Tennessee share how they bake an entire cushaw without peeling it in the oven.

Fred Sauceman also shares historic information of the Cushaw and it’s roots in Native American culinary traditions. He also shares a recipe for “Cushaw Custard”.

Amy shares 2 recipes from Nadalyn Larson for “Stewed Cushaw”, and “Cushaw Coffee Cake”. These recipes are posted on her sister’s food blog and are inspired from their Mother Sally.

Today, we are setting the table with a traditional food of Appalachia “Apple Butter”. Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar and sometimes cinnamon into this biscuit slathering favorite. It is one of those old fashioned foods that is still a favorite on dinner tables near and far, and makes a favorite gift for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve.

Amy also shares a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter.

On the show today, we are setting the table with Country Ham, and how through the dry aged process, and sliced paper thin, is then called “Prosciutto. 

Our guests on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee. 

I’ll share with you a delicious recipe for a easy to make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black eyed peas. It would be a mighty easy crowd pleaser for those super bowl parties. 

We also get to hear from Fred Sauceman with Fred’s “Pot Luck Radio Segment”. This one features sisters “Joyce and Nancy McCarrell” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina.

Chocolate Gravy and Sausage Gravy.

That is my featured subject of this episode of The Tennessee Farm Table Podcast & Broadcast.In this episode, we will be joined by singer songwriter Verlon Thompson, his food memory of chocolate gravy, and what it meant to him as a kid growing up in Oklahoma. In addition, we will also hear Verlin Thompson’s song “DinnerBell”.

I’ll share with you the recipe I use to make chocolate gravy - and you might be surprised, it really doesn’t have much fat in it. The recipe is also posted below.

And also, Fred Sauceman will share a segment today about the annual “Lord’s Acre Sale” at Hilton’s United Methodist Church in Scott County Virginia that in usual times takes place every year in normal non Covid 19 times.

Amy visits with the good people of The Nashville Food Project and the important work of this organization.

Mary “Dee Dee” Constantine, the retired food editor of the Knoxville News Sentinel retails the collard green and shares a 20 minute recipe for noodles and greens using collard greens.

BattleField Farms and Gardens, East Knoxville, TennesseeToday, we are setting the table with “Community Gardening” and Broccoli Casserole. Our first guest is Pastor Chris Battle of BattleFiled Farms and Gardens - and of the Underground Collective - This man’s goal is to teach people how to grow their own food, how to cook farm fresh foods for better health and wellness, and how to grow community through community gardening. The BattleFiled Farms and Gardens motto is “Fighting Food Disparity, Building Community”.We’ll also hear hear about Glodine Davis of Johnson City, TN and her beloved broccoli casserole by way of Fred Sauceman