Manage episode 297687591 series 1539212
Season 8, Episode 27. 07/17/2021
Tennessee berries, cobblers, and memories of Cades Cove.
On this episode of the Tennessee Farm Table, Amy sets the table with berries of the season, locations of regional pick-your-own farms, recipes for fruit desserts, blackberry jam, and a Blackberry slump grunt from Dee Dee Constantine. Amy’s guests are Farmers Susan and John Keller of Blount County, TN, Dee Dee Constantine, Ruth Davis, and Lois Shuler Caughron (known as the last woman out of the Cove) Lois and Ruth share memories of Kermit Caughron, how he enjoyed making “dew” from fruits of the season when a resident of Cades Cove, and news about a book signing at the Cades Cove Preservation Association.
In addition to the podcast, The Tennessee Farm table is broadcast weekly by radio on Saturdays 9-9:30 WDVX, Knoxville, and 2-2:30 WUTC, Chattanooga. These are listener-supported non-commercial radio stations committed to delivering regionally produced programming like The Tennessee Farm Table. The Tennessee Farm Table is solely created, funded, produced, and financed by Campbell Creative and is not owned or produced by WDVX or WUTC.
For recipes, keep scrolling, they are on this page.
Links to guests:
Susan and John Keller, Farmers and Owners of Kelmont Farms: Available by phone (865) 982-4267
Dee Dee Constantine: https://twitter.com/skilletsister?lang=en
Cades Cove Preservation Association: http://www.cadescovepreservation.com/
Berry Farms that were mentioned in the show:
Beauchene Berry Farm - U-Pick 9020 Bluegrass Rd Knoxville TN 37922 (865) 693-4221 Open: Tues, Fri, Sat Check this facebook page for directions and updates: https://www.facebook.com/BlueberriesAndBlackberriesOnBluegrassRoad/
Honeys Blueberry Farm - U-Pick 4333 Kingston Hwy. Louden TN 37774 Phone: (720)-239-2472 Check this facebook page for directions and updated information: Facebook page: https://www.facebook.com/pages/category/Farm/Honeys-Blueberry-Farm-214740178566045/
Blueberry Hill Farm, Noris, TN Is not open this year for u-pick, but, they might be found at the Norris TN farmers’ market from time to time. http://tnblueberries.com/
Santa’s Berry Farm 620 Towee Falls Rd (40.42 mi) Tellico Plains, TN, TN 37385 Phone: (423) 253-6742 https://www.facebook.com/grampysanta/
Susan Keller’s recipe for Miss Lily’s Blackberry Cobbler. This recipe comes from her Grandmother (Lilian Bays Hitch).
1 c self rising flour
1 c sugar
1 c milk
1 stick butter (melt this in a 9x13 pan)
- Mix flour, sugar, and milk until smooth.
- Pour this batter over the melted butter in the pan
- Place on top of all this about a quart of blackberries. (Use fresh, frozen, prepared filling)
- Bake at 350 degrees (about 30 minutes), until it is set. *Use any fruit you want
Recipe for Blackberry Grunt Slump provided by Dee Dee Constantine.
4 c fresh berries, or frozen berries, defrosted, drained.
1 c All purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 T sugar
2 T butter
1/3 c whole milk
To make the dumplings:
- Wisk flour, baking powder, salt and sugar together in a medium size bowl.
- Cut the butter into small cubes. Add to the flower. Using your hands, or a pastry cutter, work the butter into the dry ingredients until it resembles a corse meal.
- Add milk, stir just until it is moist, form the mixture into a ball and set to the side.
- Put berries in a 2 quart saucepan. Add 1/2 to 3/4 c sugar. Depending on how sweet the berries are and how sweet you want your desert.
- Add 1 tsp lemon juice, 1 tsp. lemon zest, 1/4 tsp cinnamon, 1/3 c water.
- Heat this mixture over medium high heat until it starts to boil. Stir a few times to be sure all berries are covered with sauce.
- Take your dumpling dough and tear it off into spoon size chunks of dough (about 6) and drop these onto your berries.
- Reduce the heat, cover the pot, and let it simmer for about 25 minutes. Do not peek inside the pot while it is cooking because you will let the steam out.
- Serve hot, cold, with toppings of your choice.
Blackberry Jam from Minnie Pearl Cooks
9 cups blackberries
6 cups sugar
Wash and drain berries. Combine berries and sugar
Slowly bring to a boil.
Cook until mixture almost reaches jelly point.
Spread in shallow pan.
Let stand until cool or overnight.
*If syrup is too thick, reheat and add boiling water, 1/4 cup at a time, until desired consistency is reached. If syrup is too thin, cook again until desired consistency is reached. Pour into hot, sterilized jars, and process for 20 minutes in a hot water bath. Or, follow directions for hot water bath using the Ball Blue Book. I use the Ball Blue book for all my canning directions. Makes 3 - 4 pints.
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