TennesseeFarmTable.com

We are setting the table with Sorghum, an ancient African Grass adapted to the southern table. 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.

Guests are Vicki Baumgartner, Trails and Gardens Program Manager for Dogwood Arts. Vicki shares the 71 year history of the Dogwood Trails in Knoxville, the Dogwood Arts Bazillion Blooms initiative, and th open gardens open April 1-30, 2026. Farmer, Alieson Bales of Bales Farms in Greene County shares her mother’s beveled eggs recipe. This link takes you to Aliceson’s recipe and more information about she and her family’s farm Bales Farm

We welcome spring in Tennessee with Clint Smith’s Small batch Tennessee maple syrup doings. And Author, Podcaster, gardener, and YouTube channel favorite “Digging It,” Kelly Smith Trimble on the topic of Asparagus.

Amy interviews Author and Agricultural Professor Dr. Sarah Hall. This is a description from University of KY of her book - From University of KY Press - Sown in the Stars brings together the collective knowledge of farmers in central and eastern Kentucky about the custom of planting by the signs. Sarah Hall interviews nearly two dozen contemporary Kentuckians who still follow the signs of the moon and stars to guide planting, harvesting, canning and food preservation, butchering, and general farmwork. Hall explores the roots of this system in both astrology and astronomy and the profound connections felt to the stars, moon, planets, and the earth. Revealed in the personal narratives are the diverse interpretations of the practice. Some farmers and gardeners believe that the moon's impact on crop behavior is purely scientific, while others favor a much wider interpretation of the signs and their impact on our lives. Featuring photographs by Meg Wilson, this timely book bridges the past, present, and future by broadening our understanding of this practice and revealing its potential to increase the resiliency of our current agricultural food systems.

Setting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called “Prosciutto. Our guest 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 toe with some of the most expensive, and well-known imported prosciuttos. And Allan Benton’s dry-aged, country hams are produced in Madisonville, Tennessee.I (Amy Campbell) share a 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. Keep scrolling down this page to the end, that is where the recipe is.