TennesseeFarmTable.com

TennesseeFarmTable.com

By Amy CampbellSociety & CultureHealth & FitnessNutritionArtsPlaces & TravelFood
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TennesseeFarmTable.com episodes

  • Bales Farms, Mosheim, Tennessee -(Barry Bales of Alison Krauss Union station)
    Barry, Aliceson and Marshall Bales of Bales Farms in Mosheim, TN are Amy’s guests on this episode of The Tennessee Farm Table. A 6th-generation family farm in East Tennessee raising pastured poultry, lamb, pork, and beef with sustainable practices. Barry Bales has been a member of the band Allsion Kraus and Union Station for 30 years and winner of 15 Grammy awards, 22 International Bluegrass Association awards – including Bass Player of the Year 4 times, 1 Country Music Association award, and 2 Academy of Country Music awards.
    30 min
  • Bales Farms, Mosheim, Tennessee. Barry Bales of Alison Krauss and Union station.
    Barry, Aliceson and Marshall Bales of Bales Farms in Mosheim, TN are Amy’s guests on this episode of The Tennessee Farm Table. A 6th-generation family farm in East Tennessee raising pastured poultry, lamb, pork, and beef with sustainable practices. Barry Bales has been a member of the band Allsion Kraus and Union Station for 30 years and winner of 15 Grammy awards, 22 International Bluegrass Association awards – including Bass Player of the Year 4 times, 1 Country Music Association award, and 2 Academy of Country Music awards.
    30 min
  • Traditional Good Luck, New Year Foods from 3 cultures - Appalachian, Asia, and Greece.

    Season 5, Episode 44
    December 29, 2018

    “Traditional New Years Day Good Luck Foods” from 3 different cultures on the latest episode of The Tennessee Farm Table - Appalachian Black eyed peas, collard greens and cornbread in the form of “Hoppin’ John” with Martha Boggs (Owner of the Bistro at the Bijou, Knoxville) - Asian noodles and greens and Lisa Smith’s Hoppin John Recipe with Mary Constantine (Food writer for the Knoxville News Sentinel) - And I’ll deliver a recipe for the Greek good luck Vasillapita cake.

    Links:
    Mary Dee Dee Constantine: https://www.facebook.com/deedee.constantine.3
    Martha Boggs, owner of “The Bistro” at the Bijou: http://www.thebistroatthebijou.com/
    Sponsor of The Tennessee Farm Table Century Harvest Farms & Foundation: https://www.facebook.com/centuryharvest/
    Emi Sunshine (Sings our theme song): http://theemisunshine.com/

    Recipes:

    Vasillopita Cake Recipe link: Recipe from Krystina Castella and photography from Renee Anjanette Photography: https://www.epicurious.com/recipes/food/views/vasilopita-361412

    Asian Noodles & Greens from Mary ‘Dee Dee” Constantine (Food writer for the Knoxville News Sentinel):

    Ingredients:
    Angel Hair pasta (or any long noodles you would like to use)
    Fresh, washed Collard greens
    Sesame Oil
    Olive Oil
    sesame seed
    Salt
    Red Papper Flakes

    Directions:
    Bring pasta to a boil and add collards to boiling water and leave in there until pasta is cooked.
    In a large, separate pan, saute mushrooms in a little bit of olive oil and soy sauce.
    Drain pasta and collards.
    Add drained pasta and collards to the pan with the mushrooms.
    Sprinkle with Sesame Oil, Sesame seed, a little salt, some red pepper flakes for a kick and serve warm.

    Collard greens in a basket my Grandfather bought from the square in Canton, Mississippi nearly 30 years ago. Photo by Amy Campbell.

    0 min
  • Cast Iron & Cornbread with Dr Katie E Hoffman
    In this episode, we are setting the table with Cast Iron, and Cornbread, 2 staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband rescue and rehab cast iron, make it brand new and well seasoned with their cast iron clinics and their cast iron rehab service. They call these sessions they hold in various locations of our Appalachian region  “Cast Iron Clinics”. They also sell cast iron and ship it all over the country.
    Then, we are joined by Fred Sauceman from Johnson City with his “Pot Luck Radio segment” where we hear Larry Profit, owner of the Ridgewood BBQ in Bluff City, TN describe how the blue cheese dressing that they serve became it’s own, stand alone appetizer.
    25 min
  • Cast Iron & Cornbread with Dr Katie E Hoffman
    In this episode, we are setting the table with Cast Iron, and Cornbread, 2 staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband rescue and rehab cast iron, make it brand new and well seasoned with their cast iron clinics and their cast iron rehab service. They call these sessions they hold in various locations of our Appalachian region  “Cast Iron Clinics”. They also sell cast iron and ship it all over the country.
    Then, we are joined by Fred Sauceman from Johnson City with his “Pot Luck Radio segment” where we hear Larry Profit, owner of the Ridgewood BBQ in Bluff City, TN describe how the blue cheese dressing that they serve became it’s own, stand alone appetizer.
    25 min
  • The good work of Second Harvest Food Bank East TN with Executive Director Elaine Streno
    In this season of giving, I wanted to feature the good work of Second Harvest East Tennessee with Executive Director Elaine Streno. This organization serves 18 counties of East, Tennessee, and served 14.2 million meals this past year. 39% of those fed are children. Thank goodness for people who care enough about the suffering of other people to do something about it. Plus we have a story from Fred Sauceman from his pot luck radio series with Allan Benton describing how Allan makes his red eye gravy.
    24 min
  • The good work of Second Harvest Food Bank East TN with Executive Director Elaine Streno
    In this season of giving, I wanted to feature the good work of Second Harvest East Tennessee with Executive Director Elaine Streno. This organization serves 18 counties of East, Tennessee, and served 14.2 million meals this past year. 39% of those fed are children. Thank goodness for people who care enough about the suffering of other people to do something about it. Plus we have a story from Fred Sauceman from his pot luck radio series with Allan Benton describing how Allan makes his red eye gravy.
    24 min

About TennesseeFarmTable.com

From the publisher's feed

An independently published radio show and podcast featuring the people of the state of Tennessee and surrounding states who produce, prepare, and preserve regional foods and agricultural products.…

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