TennesseeFarmTable.com

A visit to Tsali Notch Muscadine Vineyard and conversation with J.D. Dalton about the muscadine grape of the Appalachians, and the annual National Muscadine Festival which will take pace this year at Tsali Notch Orchard September 27th (VIP Night) and 28th (General Admission).

Also news of events at the Annual TVA& I Fair, Knoxville and the Blue Ribbon Country Fair (September 28th) in Townsend, Tennessee.

A visit to Tsali Notch Muscadine Vineyard and conversation with J.D. Dalton about the muscadine grape of the Appalachians, and the annual National Muscadine Festival which will take pace this year at Tsali Notch Orchard September 27th (VIP Night) and 28th (General Admission).

Also news of events at the Annual TVA& I Fair, Knoxville and the Blue Ribbon Country Fair (September 28th) in Townsend, Tennessee.

“Squirrel” - A staple of the Appalachian Table

Squirrel Dumplings - Rachel Davis of J R Farms (Maryville, Tennessee) shares with us how she makes squirrel dumplings. Please visit Rachel’s blog for weekly stories from their farm https://www.jandrfarmstn.com/blog *Photo of squirrel dumplings from Rachel Davis

Singer, Songwriter Shawn Camp shares a food memory involving squirrel and his Grandpa who inspired the song that he co-wrote with Tim Mensey and recorded  “The Grandpa that I know”.

In Fred Sauceman’s Pot Luck Radio Series, he shares news of a new line of triple pre-seasoned “Blacklock” cast iron cookware made by Lodge in South Pittsburg. * Lodge does not advertise with The Tennessee Farm Table Podcast Broadcast.

“Squirrel” - A staple of the Appalachian Table

Squirrel Dumplings - Rachel Davis of J & R Farms (Maryville, Tennessee) shares with us how she makes squirrel dumplings. Please visit Rachel’s blog for weekly stories from their farm https://www.jandrfarmstn.com/blog *Photo of squirrel dumplings from Rachel Davis

Singer, Songwriter Shawn Camp shares a food memory involving squirrel and his Grandpa who inspired the song that he co-wrote with Tim Mensey and recorded  “The Grandpa that I know”.

In Fred Sauceman’s Pot Luck Radio Series, he shares news of a new line of triple pre-seasoned “Blacklock” cast iron cookware made by Lodge in South Pittsburg. * Lodge does not advertise with The Tennessee Farm Table Podcast & Broadcast.

Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species.

Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species.

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 an 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.

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 an 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.

A visit with Sheila Pennycuff, the woman behind the Blount County Public Library “Seed Library”. Sheila shares how she started this Library, the importance of saving heirloom seed, her influences, her willingness to help other people start their own seed library in their county and news of upcoming events at the Blount County Public Library regarding Seed Saving. Mission Statement of the seed library:

The Seed Library @BCPL exists to empower local home gardeners to grow and save seeds, learn about the history, culture, and growing of all kinds of plants with an emphasis on Southern Appalachian heritage varieties, and share a portion of the seeds of their harvest back to the community. 

Also, we will hear from Fred Sauceman of Johnson City and his “Potluck Radio” series and visit with Ingrid Moore who arrives at 5:00 A.M. every morning to cook at the the German Restaurant “Edelweiss” in Staunton, VA.

A visit with Sheila Pennycuff, the woman behind the Blount County Public Library “Seed Library”. Sheila shares how she started this Library, the importance of saving heirloom seed, her influences, her willingness to help other people start their own seed library in their county and news of upcoming events at the Blount County Public Library regarding Seed Saving. Mission Statement of the seed library:

The Seed Library @BCPL exists to empower local home gardeners to grow and save seeds, learn about the history, culture, and growing of all kinds of plants with an emphasis on Southern Appalachian heritage varieties, and share a portion of the seeds of their harvest back to the community. 

Also, we will hear from Fred Sauceman of Johnson City and his “Potluck Radio” series and visit with Ingrid Moore who arrives at 5:00 A.M. every morning to cook at the the German Restaurant “Edelweiss” in Staunton, VA.