TennesseeFarmTable.com
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Latest Episodes
Why Pinto Beans with 2 time James Beard award winning food writer Ronni Lundy
Today we are setting the table with 2 Christmas recipes and stories about soup beans. The happily retired former food writer for the Knoxville News Sentinel Mary “Dee Dee” Constantine will share a recipe for warm mulled cider. In Fred Sauceman’s Pot luck
Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine
An ancient African grass adopted to the southern table
Tennessee Pumpkin Pie with James Gann & Haylee Giebudowski
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 G
Cushaw Squash - Native American Roots & Recipes & how to cook this huge squash!
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 wit
“Apple Butter Making in Appalachia”
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 thi
Allan Benton's Tennessee Country Ham "Prosciutto", made in Madisonville, Tennessee
A show about gravy chocolate and sausage
CHOCOLATE GRAVY WITH singer, songwriter Verlon Thompson
A show about gravy chocolate and sausage
The Wild, Appalachian Persimmon
The Wild, Appalachian Persimmon, a biological perspective on the native Appalachian Persimmon tree and fruit with Charlie Kwit, Professor of Biology from University of Tennessee. - Mary “Dee Dee” Constantine with a recipe for Persimmon Bread by way of Mor
Chef Shelley Cooper, Executive Chef of Dancing Bear Appalachian Bistro, Townsend, Tennessee.
A Celebration of Appalachian Cuisine