TennesseeFarmTable.com

On today’s program, right close to Thanksgiving weekend, we are setting the table with Turkey, and Mulled Cider. Here is the line up:

- Mary “Dee Dee “Constantine has a delicious recipe for Mulled Cider .

- Fred Sauceman has a pot luck radio segment on a former, historic annual event “Turkey Herding from Rural Hancok Co, TN” and a recipe with a twist on the usual for Turkey Picatta.

Plus, I’ve got a cute little story involving a country doctor and a turkey egg from my own Daddy.

On today’s program, right close to Thanksgiving weekend, we are setting the table with Turkey, and Mulled Cider. Here is the line up:

- Mary “Dee Dee “Constantine has a delicious recipe for Mulled Cider .

- Fred Sauceman has a pot luck radio segment on a former, historic annual event “Turkey Herding from Rural Hancok Co, TN” and a recipe with a twist on the usual for Turkey Picatta.

Plus, I’ve got a cute little story involving a country doctor and a turkey egg from my own Daddy.

In this episode, we are setting the table with a traditional, fall-time Appalachian culinary tradition. Sorghum.

Sorghum is not Molasses. It’s a sweet syrup all it’s own derived from a grass plant and it is harvested, and boiled off every fall in September in our region. Sorghum has a different taste according to where it is grown, the dirt it is grown in, the region it is grown in, and how it is processed. Not all Sorghum tastes the same.

In this show, we will hear from a cast of characters I’ve assembled here today to talk about this Appalachian “slow sugar” that is truly a taste, unique to our Appalachian region.

- We hear from Fred Sauceman and a visit from his friend Dr. Mike Fleenor, an orthopedic surgeon who grows and makes sorghum and has a “sorghum boil” every year in Washington, County, VA.

- James Beard Award winning food writer Ronni Lundy tells us about the differences between sorghum, and molasses.

- Mary Constantine Food Writer for the Knoxville News Sentinel shares tips on how to substitute sorghum in place of white sugar in cooking and shares a recipe for Butternut Squash and Apple Bake that uses sorghum by way of Ronni Lundy and her book entitled: “Sorghum Savor”.

- And Chef Matt Gallaher of Amelia and Knox Mason shares a delicious way to enjoy sorghum with biscuits.

In this episode, we are setting the table with a traditional, fall-time Appalachian culinary tradition. Sorghum.

Sorghum is not Molasses. It’s a sweet syrup all it’s own derived from a grass plant and it is harvested, and boiled off every fall in September in our region. Sorghum has a different taste according to where it is grown, the dirt it is grown in, the region it is grown in, and how it is processed. Not all Sorghum tastes the same.

In this show, we will hear from a cast of characters I’ve assembled here today to talk about this Appalachian “slow sugar” that is truly a taste, unique to our Appalachian region.

- We hear from Fred Sauceman and a visit from his friend Dr. Mike Fleenor, an orthopedic surgeon who grows and makes sorghum and has a “sorghum boil” every year in Washington, County, VA.

- James Beard Award winning food writer Ronni Lundy tells us about the differences between sorghum, and molasses.

- Mary Constantine Food Writer for the Knoxville News Sentinel shares tips on how to substitute sorghum in place of white sugar in cooking and shares a recipe for Butternut Squash and Apple Bake that uses sorghum by way of Ronni Lundy and her book entitled: “Sorghum Savor”.

- And Chef Matt Gallaher of Amelia and Knox Mason shares a delicious way to enjoy sorghum with biscuits.

- The feature of this episode is an old time Appalachian tradition, saving seeds, particularly bean seeds. Seed saver Ben Cohen has written a brand new book entitled “From our Seeds and their Keepers”, A Collection of Stories, with forward written by Bill Best.

We hear a story of a bean that Ben has saved and returned to the Cades Cove Museum in Blount County, TN that was originally from Kermit Caughen - one of the last people to live in the Great Smoky Mountain National Park.

- Amy shares a soup bean recipe to share with you that might rival your Mamaw’s.

- Fred Sauceman shares a segment on a variety of Appalachian beans, terms of Appalachian bean preparations, and a story of the “Noble Bean” that was saved by Seed Saver Bill Best of Berea, Kentucky.

- The feature of this episode is an old time Appalachian tradition, saving seeds, particularly bean seeds. Seed saver Ben Cohen has written a brand new book entitled “From our Seeds and their Keepers”, A Collection of Stories, with forward written by Bill Best.

We hear a story of a bean that Ben has saved and returned to the Cades Cove Museum in Blount County, TN that was originally from Kermit Caughen - one of the last people to live in the Great Smoky Mountain National Park.

- Amy shares a soup bean recipe to share with you that might rival your Mamaw’s.

- Fred Sauceman shares a segment on a variety of Appalachian beans, terms of Appalachian bean preparations, and a story of the “Noble Bean” that was saved by Seed Saver Bill Best of Berea, Kentucky.

- Amy shares news of the 8th Annual Slow Food TN Valley Pie Contest to benefit the Eastside Farmer’s Market, Knoxville. Sunday, October 28th, 5 -7:30 PM. Location: Hexagon Brewing, Knoxville.

- Fred Sauceman shares a story and recipe of Alvin C York’s favorite Egg Custard Pie.

- Amy shares the work of Slow Food TN Valley and Slow Food International

- Amy shares a recipe from the Loveless Cafe for Persimmon Pie

- Amy shares news of the 8th Annual Slow Food TN Valley Pie Contest to benefit the Eastside Farmer’s Market, Knoxville. Sunday, October 28th, 5 -7:30 PM. Location: Hexagon Brewing, Knoxville.

- Fred Sauceman shares a story and recipe of Alvin C York’s favorite Egg Custard Pie.

- Amy shares the work of Slow Food TN Valley and Slow Food International

- Amy shares a recipe from the Loveless Cafe for Persimmon Pie

- Food Historian Fred Sauceman (from Johnson City, TN) shares the Native American history of the Cushaw Squash and a Cushaw pudding recipe.

- Jill Sauceman shares cooking tips of how she cooks her Cushaw and handy tips to cooking, peeling, and preserving the Cushaw.

- Amy Campbell share a delicious “Cushaw Pie” recipe..

- A list of current events that are farming and local food focused.

- Food Historian Fred Sauceman (from Johnson City, TN) shares the Native American history of the Cushaw Squash and a Cushaw pudding recipe.

- Jill Sauceman shares cooking tips of how she cooks her Cushaw and handy tips to cooking, peeling, and preserving the Cushaw.

- Amy Campbell share a delicious “Cushaw Pie” recipe..

- A list of current events that are farming and local food focused.