Professional Documents
Culture Documents
Tennessee
tnhomeandfarm.com | Spring 2013
Vaulting to success
editors note
Home&Farm
Ten n essee
Editor Pettus Read circulation managEr Stacey Warner Board of dirEctors President Lacy Upchurch, Vice President Jeff Aiken dirEctors at largE Charles Hancock, David Richesin, Catherine Via district dirEctors Malcolm Burchfiel, James Haskew, Eric Mayberry, Dan Hancock, David Mitchell statE fB womEns chairman Jane May advisory dirEctors Dr. Larry Arrington, Jimmy McAllister chiEf administrativE officEr Joe Pearson ExEcutivE vicE PrEsidEnt Rhedona Rose trEasurEr Wayne Harris comPtrollEr Tim Dodd
Tennessee Home & Farm is produced for the Tennessee Farm Bureau Federation by Journal Communications Inc. managing Editor Jessy Yancey contEnt coordinator Rachel Bertone ProofrEading managEr Raven Petty PhotograPhy dirEctor Jeffrey S. Otto PhotograPhy tEam Jeff Adkins, Martin Cherry, Michael Conti, Brian McCord vidEograPhy tEam Mike Chow, Mark Forester crEativE sErvicEs dirEctor Christina Carden lEad dEsignEr Laura Gallagher crEativE sErvicEs tEam Stacey Allis, Becca Ary, Alison Hunter, Erica Lampley, Kara Leiby, Kacey Passmore, Kris Sexton, Jake Shores wEB sErvicEs dirEctor Allison Davis wEB tEam David Day, Yamel Hall, John Hood, Nels Noseworthy, Jill Ridenour, Richard Stevens i.t. dirEctor Daniel Cantrell ad Production managEr Katie Middendorf sEnior graPhic dEsignEr Vikki Williams ad Production tEam Krystin Lemmon, Patricia Moisan controllEr Chris Dudley accounting tEam Diana Guzman, Maria McFarland, Lisa Owens distriBution dirEctor Gary Smith audiEncE dEvEloPmEnt dirEctor Deanna Nelson salEs suPPort managEr Sara Quint chairman Greg Thurman PrEsidEnt/PuBlishEr Bob Schwartzman ExEcutivE vicE PrEsidEnt Ray Langen sr. v.P./oPErations Casey Hester sr. v.P./agriBusinEss Kim Newsom Holmberg v.P./agriBusinEss salEs Rhonda Graham intEgratEd mEdia managEr Robin Robertson For advertising information, contact Robin Robertson, (800) 333-8842, ext. 227, or by email at rrobertson@jnlcom.com. Journal Communications Inc., 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (615) 771-0080. All rights reserved. No portion of this magazine may be reproduced in whole or in part without written consent. tEnnEssEE homE & farm (USPS No. 022-305) Issued quarterly by the Tennessee Farm Bureau Federation, 147 Bear Creek Pike, Columbia, TN 38401, (931) 388-7872. Periodical permit paid at Columbia, TN, and additional entry offices. Postmaster: send address corrections to: Tennessee Home & Farm Executive Offices, P.O. Box 313, Columbia, TN 38402-0313. suBscriBE or changE addrEss Contact your county Farm Bureau office. TH&F is included in your $25 Farm Bureau annual dues; no other purchase necessary. advErtising Policy All advertising accepted is subject to publishers approval. Advertisers must assume all liability for their advertising content. Publisher and sponsor maintain the right to cancel advertising for nonpayment or reader complaint about service or product. Publisher does not accept political or alcoholic beverage ads, nor does publisher prescreen or guarantee advertiser service or products. Publisher assumes no liability for products or services advertised in Tennessee Home & Farm. Please recycle this magazine
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strawBErry sEnsation Some 250,000 online visitors have pinned, liked, tweeted or otherwise clicked their way to reader Karen Nortons recipe for Strawberry Sheet Cake. Learn the story behind her recipe, which appeared in H&F two years ago, at tnhomeandfarm.com/strawberry-cake.
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8 Everything but the Kitchen Sink
Gardening, cooking and around the house Gardening trend incorporates edible plants into landscaping The benefits of backyard chickens fly far beyond a guaranteed breakfast Pecan-Crusted Cajun Chicken Fingers, Peanut Butter Chocolate Cake Balls and other nutty recipes
14 Gardening
farm
27 Short Rows
Agriculture, rural life and Farm Bureau membership
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33 Farmside Chat
Q&A with a livestock farmer who serves as director of the Farm Animal Care Coalition
tEnnEssEE
36 Truly Tennessee
Travel, events, arts and local culture
38 Vaulting to Success
43 Restaurant Review
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cover story: page 10
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Eat your yard? No, we're not talking about learning to like the taste of grass. The Franklin backyard of home gardener Dennis Graham showcases edible landscaping, which uses palatable plants such as spring greens, peppers, tomatoes and herbs for both beauty and bounty. Photo by Jeffrey S. Otto
A little strategy and humor gets the entire family to embrace spring cleaning
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Thank you for selecting my farm photo [First Place, Farm Category, 17th Annual Tennessee Farm Bureau Photo Contest]. I am very proud and excited. I cannot believe it wow. Jennifer Rooker Smyrna Editors note: Youre very welcome! Congrats to all of the winners of last years photo contest. This year, were doing it a bit differently. In addition to our annual photo contest, which is no longer restricted to categories (see details on page 36), well also be highlighting a featured reader photo in each issue. The first one is pictured below!
I enjoy your writing style [Ice Adventures, by Nancy DormanHickson, Winter 2012-13]. Its like rocking in a rocking chair. You rock me right into a story whether with humor or sentiment and sometimes a little bit of both. Lesa Sakwa via tnhomeandfarm.com Once again you have beautifully captured precious childhood memories. I love reading your stories. Charlotte S. Davis via tnhomeandfarm.com Brings back memories of winters in the South. More ice than snow, but we made use of every crystal. Thanks for bringing that back! Merrie McGrath via tnhomeandfarm.com It is great to learn about Tennessee industry, especially chocolate. Your magazine is a great way to plan trips throughout Tennessee. Reba M. Cardwell via tnhomeandfarm.com What a great place to find things to do all year round. Whether its visiting different sites in Tennessee or trying new recipes, its all here. It also gives you the history of places you may want to visit or take your family so you know what to expect. I love the convenience of having the shopping, baking and travel trips in one location. Its especially nice to have when the farmers are ready to put out their fresh produce you cant get any healthier! Jean Brown via tnhomeandfarm.com Absolutely love this magazine! Everything has a homegrown and/or homemade theme set in a rural or semirural roots. Very nice articles of families living and working in Tennessee! Shelly via tnhomeandfarm.com
I would just like to send compliments on the articles written by Pettus L. Read. I recently was going through some past magazines and read his article from winter 2011 called Uncle Sid Goes HD. Im still laughing as I am buying my dad, who is older, a new TV for Christmas this year I can just hear him saying the same things on this new technology! All of his articles are great and really hit home. Sometimes I think he has been on our farm/house! Cindy Jones via email
reader Photo
Julie Faulkner Old Fort
Editors note: We received more than 700 entries in our chocolate giveaway [Choc and Awe, Winter 2012-13]. Congrats to Kim P. of Clarksville for winning the gift basket of chocolate, and thanks to Olive & Sinclair, Walker Creek Toffee and Frantic Chocolates for providing the sweet prizes in this giveaway. Here are a few of our favorite comments about the article and the magazine: Oh, if only the mailman would bring chocolate instead of bills. Linda Rucker via tnhomeandfarm.com Olive & Sinclair is the best chocolate ever! And its made right here in Nashville Thanks for a great article! Pam Walden via tnhomeandfarm.com
Questions, comments and story ideas can be sent to: Jessy Yancey, 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, or email us at thaf@jnlcom.com.
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Right off, those professors noticed a wood heater hanging from the ceiling, Uncle Sid said with a grin, and they started to try to figure out just why he had it up there like that.
sitting at the round kitchen table, was Uncle Sid. After exchanging pleasantries and taking my seat at the table, Aunt Sadie put a plate of cookies in front of me, along with a cup of her hot cider. The aroma from the cider and the smell of ginger coming from the white porcelain cookstove in the kitchen were enough to make this old country boy feel like he had died and gone to heaven. As we sat there enjoying our early spring treats, Uncle Sid told me a story he had read in a letter from one of his cousins. Some college professors had come over to visit one of our other cousins named Shad. Uncle Sid always said we had cousins that kept their houses too close to power lines, and this group was from that lineage. Shad is sort of strange in a reclusive-like way and has always been one to keep to himself. He never married and lives in a one-room cabin out in the woods on the very back of his farm. It seems the professors were coming out to talk to Shad about using some of his land for a test plot of some sort. This story was told on Shad, and I wonder how much of it is true, Uncle Sid began. You know how those boys like to stretch the truth.
Home
see page 14
Farm Fact
Aging Asparagus
If youre starting asparagus in your garden this year, remember that youll have to wait three years after planting for your first edible crop. But that patience pays off. Once planted, an asparagus plant can keep producing for up to 20 years. Its definitely the veggie that keeps on giving.
Searching for a simple way to get your nutrients? Look no further than fresh spinach, which is plentiful in the spring. This veritable superfood is packed with healthy vitamins and minerals. Here are three reasons to incorporate this leafy green into your diet: 1. Spinach contains antioxidants that help your immune system, eyes, bones, heart, brain and skin. 2. This green is an excellent source of vitamins A, C and K, plus potassium and fiber. 3. Phytonutrients found in spinach include lutein and zeaxanthin, which offer numerous eye health benefits. Find a collection of delicious spinach recipes online at tnhomeandfarm.com/spinach.
What Is a Ramp?
Ramps, an edible member of the onion family, grow wild in the Appalachian region of East Tennessee but just for a very short time in the spring. Also known as wild leeks, ramps taste similar to sweet green onions with a sharp, pungent flavor. In fact, they have a reputation for their strong odor, emitted when cooked. You can eat both the white root and the broad green leaves of the ramp, which are commonly served stir-fried or sauted with other seasonal produce. Create a ramp recipe of your own or participate in a ramp-eating contest at the annual Ramp Fest in Flag Pond, Tenn., held the second Saturday in May.
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Find more spring gardening tips in the Home & Garden section of tnhomeandfarm.com.
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How To
to like the taste of grass. Edible landscaping, an increasingly popular gardening trend, brings herbs, berries, fruit trees and vegetables out of dedicated garden beds and beyond the backyard for their beauty as well as their bounty. The idea is to mix and mingle plantings that include edibles in every space available to achieve an aesthetically pleasing landscape design that will also feed a family.
As part of the landscaping in her own front yard, Dr. Sue Hamilton, director of the University of Tennessee Gardens, grows blueberries, elderberries, oxblood beets, edible ornamental peppers, tomatoes, giant mustard greens, a columnar apple tree, and lots of herbs and edible flowers. People are just shocked when they realize Ive got beets right on the curb, she says. But they are just spectacular because the foliage is a burgundy red. Ive got a stone stairway that goes from the curb up to my front door, along which Ive planted thyme and lavender and rosemary and chives all mixed in with flowering plants. Its absolutely beautiful.
edibles are beautiFuls, according to Paul Baxter and Glenda Ross, passionate advocates and owners of Greenbriar Farm & Nursery for Edible Landscaping in Norris. You wont find a blade of grass anywhere in their landscaping. Eat your yard is their motto and the name of the website, eatyouryard.biz, where they share numerous resources for implementing edible landscaping. They began with blueberries, because Baxter owns one of the oldest blueberry farms in Tennessee. A blueberry bush makes a beautiful shrub, Baxter says, and you get blueberries from it. Hamilton agrees. Blueberries are really beautiful ornamental shrubs, she says. The foliage turns
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burgundy and scarlet red. In the spring and fall the stems turn a hot pink color. Theyre pretty when theyre in bloom; theyre pretty when they have fruit on them. The icing on the cake is that they produce blueberries. tHe list oF beautiFul edibles is practically endless, and there are countless advantages of incorporating them into your overall landscape design. One is the efficient use of space. As part of their mission at Greenbriar Nursery, Ross says, We like to come up with an edible alternative for any kind of landscaping need anybody has, whether thats for ground cover or a shrub, whether its a tree or a vine there is some kind of edible plant that will fill that need. You can plant them in the front yard, the side yard, in containers on the patio, on the roof, in window boxes. The idea is to make the space of a normal homeowners yard more productive and more environmentally friendly by making use of that space to produce food rather than to produce grass. And lets face it, mowing grass is a repetitive, solitary activity. Another advantage of edible landscaping means less time spent mowing and more time with the whole family learning to care for the land. Baxter loves getting his grandkids involved. We just walk around our house and forage every time they visit, he says. Additionally, diverse plantings promote disease and insect resistance. Ive got three blueberry bushes in my front yard all in different areas, Hamilton says. If I get an insect or disease on one, the chances of it getting to another is pretty slim, because of the diversity. Finally, a bountiful landscape full of edibles can cut your food bill. It will also feed bees, helping to support these crucial and disappearing pollinators. So many of the flowering trees used in traditional landscaping have been hybridized not to produce fruit, so they produce no pollen for bees and no seeds for birds, says Nancy Knox, edible landscaping advocate and proprietor of Nancys Peachtree Bee Sanctuary in Nashville. Why not grow a variety that produces food? It just makes sense.
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GardeninG
An Eggsellent Idea
the benefits of backyard chickens fly far beyond a guaranteed breakfast
Chickens have been a part of my life for as long as I can remember. Even before I caught a stray brown Leghorn and brought her home to be my pet, we raised chickens at the family place. When I lived in town, I kept a few Bantams. Today I raise about 650 birds and seven breeds of heritage chickens on my farm. Backyard chickens were an integral part of my childhood, but while I was busy chasing chickens, I didnt realize how useful these creatures could be. They are an excellent source of healthy food, but they also provide countless benefits to your home, garden and family.
scares over food-borne illness and a growing concern over health issues, backyard chickens can produce food that you can confidently say is healthy and untainted.
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ANTONY BOSHIER
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I like to toss a few of them into the chicken pen and watch as my birds play tomato soccer! If youve ever seen a chicken roaming free, though, you know that theyre prone to peck and scratch for whatever they can find. Thats particularly useful in the garden, as theyll eat up many harmful insects and pesky snails and slugs as well as nibble away at your weeds. In return, I can use their droppings as fertilizer and their bedding as mulch in my garden its a free organic fertilizer
a family-friEndly PEt
These outdoor birds are also great family pets. Almost all breeds of chicken are kid friendly, but I particularly like gentle birds such as Silkies, Cochins, Houdans or Orpingtons if your children will be their main handlers. Because they live primarily outdoors, you dont have to house-train them, and the only attention they demand is the once daily
feeding, watering and collecting of eggs. There are different rules for labeling meat and eggs when they are being sold, but I find its easiest to raise my own chickens and eggs as organic, freerange and cage-free when I simply give them the food and space that seems fair. To do that, I provide them with a run, or wire-enclosed outdoor space, that will allow them safe access to the outdoors. An added bonus here is that they will forage and dust themselves to stay clean and free of mites, a problem you want to avoid. And forage they will. While scratching, they pick up enough calcium-rich gritty sand to help in the digestion of their food and the production of healthy eggs. Backyard chickens are a growing trend, and its easy to see why. Take a chance on this non-traditional pet, and youll be sure to reap the benefits for years to come.
Optional additions:
ham chopped vegetables (tomatoes, asparagus, spinach, peppers and onions are good choices) sliced potatoes 1. In a large bowl, whisk together eggs, milk, salt and pepper in a bowl until well mixed. 2. Preheat your ovens broiler onto high heat, and preheat a medium-sized skillet, greased with nonstick spray or butter, over medium heat. 3. Add egg mixture to preheated skillet. Sprinkle the cheese into the egg mixture, and stir gently. Cook for approximately 4-6 minutes or until the mixture just begins to brown on the bottom but the top is still runny. 4. Move skillet into the preheated oven under the broiler. Broil for 1-3 minutes, keeping a close watch on your frittata. The top should just begin to brown and bubble, but it can burn easily. 5. Turn off the broiler and remove the skillet from the oven with an oven mitt, as the handle will be extremely hot. Note: If using chopped vegetables, saut them in the skillet for a few minutes before adding the egg mixture. Ham or other precooked meats may be added directly to the egg mixture.
JEFFREY S. OTTO
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Nuts
discovered more than 300 uses for peanuts, but peanut butter was not one of them. He did discover the deliciousness of roasting and salting our favorite legume (technically theyre not nuts), though evidence of an edible peanut paste extends well before Carvers time.
Still, we can thank him for an uptick in peanut production in the United States when he encouraged farmers to plant peanuts to replenish the niacin in soil that had been depleted by cotton. Many farmers today use Carver's method of rotating their peanut crop with other row crops, such as corn and soybeans, every three or four years. Most U.S. peanuts come from Georgia and other Southern states, including Tennessee. The plants enjoy our regions soil and warm climate. They grow in runners, with varieties including Virginia, Valencia and Spanish. The growth cycle from planting to harvest totals about five months. Farmers typically plant peanuts after the last frost and harvest them in September or October. China and India, however, are the top producers in the world, making up more than half of total production. They consume most of their peanuts in the form of peanut oil, which can withstand high frying temperatures without smoking or burning and has a great flavor. Europeans use very few peanuts at all. I remember being
Nuts About
PEanuts ProvidE morE than ProtEin to variEty of rEciPEs
Photography by Jeffrey S. Otto
shocked when our German exchange student had her first PB&J when she was 18 years old. What in the world had her mother been packing in her lunch ... Nutella? She was so delighted by the creamy and wonderful treat that I sent peanut butter to Germany for several years after she left us. This American staple is simply not available on her store shelves. U.S. peanut consumption began as animal food. Roasting revealed its wonderful flavors, and we went wild with candies and Cracker Jacks. Peanut butter became a protein staple in World War II. Today, Americans spend almost $800 million a year on peanut butter alone. In fact, when you tally up all peanut products, they contribute more than $4 billion to the U.S. economy each year, according to the National Peanut Board. We love our peanuts. Though 1-2 percent of our population struggles with mild to extreme peanut allergies, the rest of us enjoy them in sweet, savory and snack foods. The following recipes show the versatility of the peanut, with a few nutty friends thrown in for variety.
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1. Preheat oven to 375 degrees. Lightly grease a large baking sheet. 2. In a medium-sized bowl, combine pecans, breadcrumbs and 1 tablespoon Cajun seasoning. In another bowl, beat eggs, olive oil and remaining 2 tablespoons Cajun seasoning. 3. One at a time, dredge the chicken pieces in the egg mixture, then in the pecan mixture and gently shake off excess coating. Place each piece of chicken gently on the baking sheet, leaving a bit of space between. 4. Bake, turning once, about 15-20 minutes or until golden and crunchy. 5. While chicken is baking, whisk together sauce ingredients. Serve as a dipping sauce for the chicken tenders.
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5. Melt white chocolate and drizzle over the top of each cake ball. Quickly sprinkle chopped peanuts on top before chocolate hardens.
Peanuts
Peanuts arent technically nuts but rather legumes related to beans and lentils. Packed with niacin, thiamin and vitamin E, they are high in antioxidants and contain no cholesterol.
Pecans
Pecans contain heart-healthy fats along with antioxidants to help fight disease and lower cholesterol. Emerging research shows that eating pecans can help with weight control efforts.
Pistachios
Pistachios are an antioxidant powerhouse, as well as an excellent source of vitamin B6, copper and manganese. A 1-ounce serving provides about 12 percent of the recommended daily value of dietary fiber.
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*Some restrictions apply based on the make and model of vehicle offered as collateral. Loans are subject to credit approval. Rates and financing options are limited to certain model years and are subject to change without notice. Finance charges accrue from origination date of the loan. Banking services provided by Farm Bureau Bank, FSB. Farm Bureau, FB, and the FB National Logo are registered service marks owned by, and used by Farm Bureau Bank FSB under license from, the American Farm Bureau Federation. FDIC.
*Offers subject to change without notice. **HughesNet is available anywhere in the contiguous U.S. with a clear view of the Southern sky. Service and hardware sold separately. 24-month commitment required. Early termination fees apply. Visit legal.HughesNet.com for details. Minimum term required. Monthly service and termination fees apply. Usage is subject to a Fair Access Policy. Actual speeds may vary. Speed and uninterrupted use of service are not guaranteed. Visit www.legal.HughesNet.com for details.***Wireless router available to customers after 30 days of active service. Already a HughesNet customer, but have questions about your service? Call (866) 347-3299 2012 Hughes Network Systems, LLC. HughesNet is a registered trademark of Hughes Network Systems, LLC.
Consultation and restoration services Comparable services can cost $10-$15 per month per individual Through a limited power of attorney personalized licensed investigators work on members behalf to restore credit and save members countless hours of frustration If you have been a victim of identity theft, call (877) 329-3911.
*You must be an active member of the Tennessee Farm Bureau for a minimum of 60 days to be eligible. Membership eligibility and offer subject to change without notice.
(888) 754-1466
Discounted health screening services. Stroke affects nearly 800,000 Americans every year. If you are 50 or older, consider these screenings to help keep you on top of your health. www.lifelinescreening.com/tnfb
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*This card is not an insurance benefit and will not offer additional savings on pharmacy discounts offered through insurance plans.
Farm
strawberry stats
all 50 statEs grow strawBErriEs, which accounts for 30 PErcEnt of total world strawBErry Production. for morE facts aBout this sPring fruit, turn thE PagE.
Short Rows
agriculture, rural life and farm bureau Membership
Tennessee Farmers Mutual Insurance Company, Tennessee Farmers Life Insurance Company and Tennessee Farmers Assurance Company will hold their annual meetings on Thursday, March 28, 2013, at the Franklin Marriott Cool Springs in Franklin, Tennessee, beginning at 10:00 a.m. (Central Time). The meetings are for policyholders of Tennessee Farmers Mutual Insurance Company and stockholders of Tennessee Farmers Life Insurance Company and Tennessee Farmers Assurance Company.
tennessee Farm FresH
Spring Suggestions
to good HealtH
A Message on Medicare
Cant wait to hit that magic age of 65 to join the nearly 51 million Medicare enrollees in the country who have all their medical bills paid? Well, not so fast. You cant stop the aging process, but dont expect Medicare to pay for everything because it doesnt. In fact, most Medicare beneficiaries obtain some type of coverage to provide benefits beyond traditional Medicare. Medicare Supplement plans, which more than 59,000 policyholders have through TRH Health Plans, help fill in the gap by covering many of the deductibles, coinsurance and copayments that Medicare doesnt pay. A national survey in 2011 indicated more than 90 percent of all Medicare seniors with a Medicare Supplement plan would recommend it to a friend or relative. Many of them say their Supplement plan helps them budget for unexpected medical costs. The alphabet soup of Medicare terminology all those parts A, B, D and so on can be a bit mind-boggling. If you are nearing that age category or would like to compare another type of Medicare plan to a Supplement plan, let us help. Come by any Farm Bureau office and ask to speak with a TRH representative, or call us toll-free at (877) 874-8323. Remember, Medicare doesnt pay for everything!
1. Sprucing up your yard? Look at local nurseries and greenhouses when purchasing your flowers. They often offer fruit and vegetable plants for your garden as well. 2. Get ready for farmers markets! Many are open year round, and others usually open in April or May. 3. Many farmers offer sales straight from the farm. However, always call first to check hours and availability. 4. With Tennessee weather, it is sometimes difficult to predict when strawberries, tomatoes and other favorites will be ready for harvest. Check a harvest calendar to know when to best expect your favorite produce. These delicious products will be here and gone before we know it, so enjoy them while they last! Find a local farmer at tnfarmfresh.com.
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GrowING
His Ingredients
chEf-turnEd-farmEr ProducEs thE food sErvEd at acclaimEd rEstaurant
Story by Kim Green | Photography by Jeffrey S. Otto
at Hermitage Hotel the only four-star restaurant in Nashville does not immediately bring to mind rural Tennessees rolling farmlands, the scent of damp earth, the pungency of the barnyard. Nor does Tyler Brown, looking smart and (frankly) rather urban in his crisp chef coat and heroically curled handlebar mustache, seem much like a farmer.
Take a closer look, however, and the farm is everywhere: on the menu (a local root vegetable fricassee), on the plate (garden vegetable spaetzle with turnip and mustard greens) and in trace amounts underneath Chef Browns fingernails (after a rainy morning in the garden). His transition From cHeF to farmer began a couple years ago, when the hotel launched a program to raise funds for the Land Trust for Tennessee. Brown found himself ogling photos of Glen Leven a historic estate preserved by the trust located just a few miles from downtown Nashville and dreaming of planting a vegetable garden there. One day, the trust said yes to his plan. Id only grown three tomato plants in my life, he laughs. I got all the soil ready, put too much [fertilizer] in there. So, beautiful, tall, green plants with very little fruit. I had a lot to learn. Unwilling to repeat the tomato fiasco on a large scale, Brown approached a
veteran farmer to help him get started. In November 2009, they broke ground, turning tons of manure from an old barn into the soil at Glen Leven. That spring, they planted a few vegetables and a whole lot of potatoes an easy-to-grow crop for beginning gardeners. An eager student, Brown soon learned to see the ground with a farmers eye and harvested four tons of potatoes that first year. However, it was only July, and Browns only storage option was the barn at Glen Leven. I was extremely intimidated, he says. That example was a huge part of the learning curve. What do we grow? How much of it do we grow? How many lettuces can we use before they go bad? These questions didnt come easily for someone with restaurant experience.
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clockwise from top left: An heirloom vegetable salad is on Capitol Grille's seasonal menu; the beehives at Glen Leven produce local honey; the Hermitage Hotel in downtown Nashville houses the Capitol Grille; Tyler Brown harvests produce from the Glen Leven garden.
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As a chef, were somewhat control freaks, he says. We have a busy day, we can stay all night and make something happen, get it done. With gardening, you realize very quickly youre not in control. WHen broWn started His career as a cHeF some 15 years ago, he didnt worry too much about where vegetables came from, as long as they were perfect and clean. But agriculture isnt clean, he says. Now hes up close and personal not only with where his vegetables come from, but also with the building blocks of nutrition and deliciousness: soil composition, irrigation, compost. Hes learning the best times to plant certain crops for example, to plant collard and mustard greens in fall instead of spring, lest the harlequin bug decimate all. Its a huge challenge to bring all that produce forth and get it onto his cutting board at the Capitol Grille. But he says the rewards outweigh the effort and expense. Like today, it was raining like crazy, he says. Im out there in the mud getting greens, and it starts hailing on me. You just smile. Thats what its about! You know, its not easy. But its just really exciting and moving. The experience of becoming a gardener has so moved Chef Brown that he decided to share it with middleschoolers at Nashvilles LEAD Academy charter school. He helped the kids plant garlic, served them monthly lunches for a year, and talked to them about the unpredictability of farming and cooking. Part of the lesson, for them and for Brown, is that although people often tend to seek whats easiest, the hard work most fulfills and renews us: the commitment of a garden, a slow-food dinner with family. It might be less complicated to pick up the phone and place his weekly meat order. Instead, Brown has started learning to raise cattle at Glen Leven. And the Hermitage Hotel has purchased Double H Farms, a 245-acre farm in Dickson, to give his beef operation room to grow. Browns dream is to create a sustainable small beef label for Capitol Grilles menu and for sale to regional restaurants. He also hopes to plant an orchard and vineyard on the land one day a longer-term commitment than he ever planned to make in Nashville. I didnt think Id be here forever, he grins. But with his feet firmly planted in Tennessee soil now, hes got big plans, seeds to sow and a beautifully unfurling vision of his future as a chef and a farmer.
Farm to Fork
Other restaurants across the state that grow their own ingredients
andrew Michael Italian Kitchen, Memphis: Chef-owners Michael Hudman and Andy Ticer prepare creative Italian cuisine inspired by their Italian grandmothers cooking. In 2012, they opened a sister restaurant called Hog and Hominy, which offers more down-home Italian fare. sweet Grass, Memphis: This eatery bills itself as a neighborhood bistro specializing in Low Country fare made with fresh ingredients. Although theres lots of shellfish on the menu, chef-owner Ryan Trimm also does beautiful things with rabbit, house-cured meats and Southern-style greens. Joe naturals, Leipers Fork: A cozy eatery hoping to redefine comfort food as comfortable for the planet as well as delicious. Besides pulling up a chair at one of their homey tables, you can shop for fresh and local eggs, vegetables, baked goods and cheeses. City House, nashville: Chef Tandy Wilson serves up perfect but simple dishes inspired by a rustic Italian sensibility and Southern ingredients. Make a meal by sharing the top-of-menu small plates, in which house-cured meats and wildly creative veggie appetizers play starring roles. evins Mill, smithville: This full-service resort offers rustic charm and fine dining, focusing on meats and produce from Tennessee purveyors such as Wedge Oak Farm in Lebanon and Shady Grove Farms in Lancing. 212 Market, Chattanooga: When they opened the doors in 1992, sisters Sally and Susan Moses and their mother Maggie unwittingly helped spur a muchneeded revitalization of downtown. They also pioneered a focus on local ingredients and suppliers. Try the bacon and Brussels sprouts salad. The Market House at Jackson square, oak ridge: This casual bistro creates seasonal menus based on fresh local ingredients, from produce and cheeses to bread and meats. Dont miss the pankocrusted fried green tomatoes with red pepper aioli. The Barn at Blackberry Farm, walland: This exquisite fine dining restaurant is housed in the luxury hotel named No. 1 Resort in North America by Travel + Leisure in 2011. Executive chef Joseph Lenn prepares gorgeous multicourse meals sourced from Blackberry Farms own gardens, butchery, bakery and creamery.
Do you have a favorite restaurant that sources ingredients from local producers? Whether youre a farmer or a customer, wed love to hear from you. Leave a comment on the online version of this story at tnhomeandfarm.com/farm-to-fork.
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farmside chat
Lou Naves off-farm job gives her a unique perspective on animal welfare. Read our expanded Q&A with her at tnhomeandfarm.com.
MARTIN B. CHERRY
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tennessee
vaulting to success
members of the monroe county vaulting club whose sport is a competitive blend of gymnastics and horseback riding prep their horse, named b, for practice.
see page 38
Truly Tennessee
travel, events, arts and local culture
pick tn products
Mouthwatering Marinade
With spring comes the start of grilling season, and flavorful meat begins with a great marinade. Allegro marinade was born when Betsy and Dave Wilcox were looking for ways to make their inexpensive meat dinners more edible. They developed the special recipe and took it with them when they opened their Paris, Tenn., restaurant in 1972. The marinade was so popular that customers insisted that the family bottle and sell their flavorful concoction. The restaurant closed a few years later, and the Wilcoxes turned their attention to producing the marinade. The company still operates from Paris today. For more information and recipes using Allegro, visit allegromarinade.com. Find more tasty Tennessee products at picktnproducts.org.
Picture Perfect
Grab those cameras and start snapping its time for the 18th Annual Tennessee Farm Bureau Federation Photo Contest. This year, weve eliminated categories to open it up to all of your fantastic photos. Any Farm Bureau member with a valid membership number is eligible to enter, as long as they are not professional photographers. Members may submit up to three photos. Grand prize will win $200, and runners-up will receive $100 each. Honorable mentions will also be featured in the magazine and online. Entries must be postmarked by July 31. To enter, please fill out the entry form on page 47, or visit tnhomeandfarm.com/photocontest.
member beneFits
MICHELLE HULIN
No. Most hotels will give a discretionary 10% discount to almost anyone, but in order to get the full 20%, reservations must be made through the Choice Hotels reservation center. Advance reservations can be made sitting in the hotel parking lot and will typically show up on the hotel computer system in five minutes or less.
I like saving money. Where can I learn more about other Farm Bureau Member Benefits?
To learn more about benefits of your Farm Bureau membership, go online to tnfarmbureau.org/memberbenefits or call the Member Benefits help line at 1-877-363-9100.
I often dont have a planned location to stop and usually just find a hotel when Im tired of driving.
Thats great! There are many Choice Hotel properties across the country. Simply call 1-800-258-2847 or go online at choicehotels.com and to find the location closest to you.
Cant I just show my membership card at the front desk and let the clerk apply the discount? 36
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Right on Point
Back in 1913, champion bird dog breeder Landon Clayton King founded Pointer Brand to fit a need for tough, durable overalls and jeans. Having lasted through four generations, two floods and a fire, the Bristol-based business still operates out of its original downtown location. Its parent company, L.C. King Manufacturing, was recently named one of the Top 300 Businesses of the South by Business Leader magazine. The proud American company celebrates a century of business in 2013. One hundred years later, Pointer still provides farmers with sturdy jeans, coveralls, coats and more. For more information, visit pointerbrand.com.
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Vaulting
girls in monroE county join vaulting cluB to lEarn gymnastics on horsEBack
Story by Nancy Henderson Photography by Martin B. Cherry
to Success
thought, Ah, vaulting. A competitive blend of gymnastics and horseback riding, vaulting was even more of a mystery to her new neighbors, who had never heard of the sport. They looked at me like I was crazy, admits the energetic Martinsen. With the help of a friend, she staged a demonstration. And the next thing you know, everybodys on the horse, she recalls. Since then, the girls, who range in age from 10 to 18, have trotted and cantered their way through choreographed single, double, team and freestyle
the horse two raised, 55-gallon drums covered in soft gray Naugahyde, designed to simulate the real thing and swings one leg wide before sitting up tall. Next to her, Ashley Henderson, 12, settles onto another set of barrels, arms extended, toes pointed. Moments later, the two girls are practicing in unison, kneeling, then rising up on one knee, the other leg pointed high off the padded surface. Standing side by side, they gracefully lower their bodies to sit facing forward, then rotate to the side, the back, the other side before advancing to headstands and somersaults.
Outside the barn, a gentle Percheron named Sam grazes in the pasture. Soon the young horse will be groomed to assist the nine members of the Monroe County Vaulting Club, the first competing group in the state. The club began in 2008, when Joanne Martinsen, an equestrian trainer who had recently moved here from California, noticed that many of the girls she taught at the 4-H Club near Madisonville were unfamiliar with horses. I said to myself, These kids have got to be able to put their hands on a horse, says Martinsen, 75, who also works as a registered nurse. I was riding one of my horses and
Megan Barger, a member of the Monroe County Vaulting Club, displays the balance and agility required for the sport.
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clockwise from top left: Melanie Stallcup grooms one of the horses used for vaulting; Joanne Martinsen started the club to get her 4-H members to interact with horses; Megan and Blair Barger practice on horses before moving outside to the real animals.
events throughout the South, winning several medals. Most, like Henderson, had no prior dance or gymnastics experience. Unable to jump on a horse at first without the aid of a trampoline, she now mentors the new girls. The hardest part is trying to explain what it is in a way [my friends] understand, Henderson says, grinning. If you can picture gymnastics on a moving horse, youve got it. Stallcup, who got her first horse for her fifth birthday, joined the club in early 2012. It sounded fun, and I love horses, she says. Her mom, Tuesday Stallcup, says vaulting has given her daughter confidence. Its been really good for Mel because she was always really, really shy, she says. I tried to put her in baseball, softball, everything. And with this, she cant wait to get here, and shes not shy around the other girls. According to their coach, vaulting teaches much more than balance and agility. Theyre dependent on each other not to let each other down, Martinsen says. I think thats a really good life lesson. I almost feel like they dont know how good they are, she adds with grandmotherly pride. How many people do you know who can stand up on a horse and do this?
on tHe map
No Horsing Around
To learn more about vaulting, visit americanvaulting.org or contact Joanne Martinsen directly at (423) 404-4513. See the girls in action! Watch a video of the Monroe County Vaulting Club online at tnhomeandfarm.com/vaulting.
Madisonville
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restaurant reView
Have you tried Papa Boudreauxs or other restaurants featured in H&F the Cajun-inspired cuisine at Crawdaddys in Cookeville or the fried Louisiana seafood at Braden Station outside of Memphis? Share your experience at tnhomeandfarm.com.
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crafts, tempting foods and fun for the entire family. CONTACT: 931-589-3968
garden event and show filled with two days of speakers, demonstrations and clinics that promote gardening in the South. CONTACT: 901-289-2515, memphisareamastergardeners.org
memphis area master Gardeners 9th annual spring fling | Come enjoy this free educational
MARCH
feb. 28-march 2, camden
march 9, Etowah
the life of Patsy Cline on the weekend that coincides with the date of the fatal plane crash that took her life. Enjoy the country star through memorabilia displays and live music. CONTACT: 731-584-8395, bentoncountycamden.com
celebrating the legacy of Cousin Jake Tullock with bluegrass musicians from across the genre at this annual festival. CONTACT: 423-263-7608, etowaharts.org/bluegrass/cousin-jake
hundreds of native trees, shrubs and wildflowers for your lawn or garden. Make a day of it and explore 300 acres of native woodland gardens and more than 12 miles of hiking trails and paths. CONTACT: 423-821-1160, reflectionriding.org
marie humphreys spring native Plant sale & wildflower festival | Come browse through
exhibitors from around the region, theres something for every home and garden aficionado at this show. CONTACT: 931-528-7472, uchba.com
upper cumberland home & Garden show | With more than 120
the ladies! Peruse dazzling displays of jewelry, beads, cosmetics, purses, hats, skin and body care items, and everything in between. CONTACT: 931-762-4911, selectlawrence.com
Smoky Mountain Orchid Society, guests can get a close-up look at the beauty and varieties of orchids shown by various orchid societies in the Southeast. CONTACT: 865-828-8055, smokymtnorchidsociety.com
a mountain Quiltfest | Held at the Smoky Mountain Convention Center, the festival preserves the timeless art of quilting. Whether youre an expert quilter or just getting started, there is something for everyone with more than 60 quilting classes. CONTACT: 800-251-9100, mountainquiltfest.com
march 16, silver Point
APRIL
april 1-7, columbia
celebrates all things mule-oriented in a fun festival. A parade, crafts, Appalachian fare and live music are part of the appeal of this high-spirited event. CONTACT: 931-381-9557, muleday.com
march 7, columbia
friends of Edgar Evins State Park and park employees to experience the beauty of selected area waterfalls, then enjoy a delicious lunch nearby. CONTACT: 800-250-8619, foeesp.ne1.net
11th annual edgar evins state Park waterfall tour | Join the
dogwood arts festival | From open gardens and a student art show to a festival parade and art fairs, the Dogwood Arts Festival has something for every art lover to enjoy. CONTACT: 865-637-4561, dogwoodarts.com
april 5-7, knoxville
hunting for paranormal activity at the haunted Thomas House Hotel. CONTACT: 865-604-1141, ghosthuntweekends.com
51st annual wearin of the Green irish day Parade & arts and crafts festival | Be Irish for a
day at Erin's 51st Annual Wearin' of the Green! Join in the fun at the parade along with an arts and crafts festival. CONTACT: 931-289-5100
rich musical history at this festival with artists spanning all genres including country, blues, jazz, rock and bluegrass. CONTACT: 865-637-4561, rhythmnbloomsfest.com
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april 6, lynchburg
4th annual oak barrel half marathon | Welcome spring with this
half marathon in historic Lynchburg. Run, walk or jog along the scenic 13.1-mile course. CONTACT: 931-759-4111, oakbarrelhalf.com
april 6, sardis
event, which features antique tractors, engines, cars and trucks, and everything else from farmings past. CONTACT: 731-858-2159
sardis antique farm & home show | Bring the family to this free
layd out at the Park | East Tennessees largest car and truck show in Cherokee Park features live music and more. CONTACT: 423-587-0952, laydoutatthepark.net
april 13-14, chattanooga
African culture at this celebration featuring educational activities, fashion, arts and crafts, music and African cuisine. CONTACT: africainapril.org
rivers & spires festival | Bring the whole family to this three-day outdoor event, which boasts five stages of entertainment, free childrens activities, Jazz N Wine, car shows, parades, shopping and more. CONTACT: 931-245-4344, riversandspires.com
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music performed at the towns Heritage Center kicks off a weekend of musical discovery. Residents and visitors alike are welcome to celebrate the mountains musical past. CONTACT: 865-448-0044
MAY
may 3-4, clinton
from Tennessee, Kentucky, Virginia, North Carolina and Ohio offer a wide range of antiques and collectibles to suit every taste. CONTACT: 865-457-5250, historicclintonsantiques.com
9th annual clinch river spring antique fair | More than 90 exhibitors
in Space is the theme of this years festival. Activities include a kids day, block party and parade. CONTACT: 423-775-0361, tnstrawberryfestival.com
bog, drag races, a poker run, a kids scavenger hunt and barrel racing are just a few of the activities offered for the whole family at this exciting event. CONTACT: 865-435-1251, coalcreekohv.com
held on famous Beale Street, attracts enthusiasts from all 50 states and foreign countries. CONTACT: 901-525-4611, memphisinmay.org
race to a poke sallet eating contest, activities abound at this annual event. CONTACT: 931-268-0971, pokesalletfest.com
Jr. trout tournament | Children ages 6-15 are encouraged to participate in this fun fishing contest sponsored by the Elizabethton Elks Lodge #1847 and Roan Mountain State Park. CONTACT: 423-772-0190
may 17-18, sevierville
beauty of Great Smoky Mountains National Park with more than 150 different programs throughout the week, including hiking tours, motorcades, demonstrations and lectures on the flowers and more. CONTACT: 800-568-4748, springwildflowerpilgrimage.org
for everyone, this three-day event features a bike-a-thon, a 5K run, wagon ride shuttles, a petting zoo and more. CONTACT: 931-243-3338, moonshinedaze.org
Discover Native American life at this three-day event that features f lint knapping, spear throwing, basket weaving and other native crafts. CONTACT: 931-723-5073
ribfest, wings & bbQ | Enjoy a sampling of the areas most delectable, finger-lickin ribs and wings along with live entertainment at the 11th anniversary of this popular event. CONTACT: 800-569-4748, eventsgatlinburg.com
april 25-27, crossville
may 4, townsend
blast from the past at this Classic Chevy Show, which features hundreds of vehicles on display, including iconic 55, 56 and 57 Chevys. CONTACT: 888-465-9644
quilts, evaluations, demonstrations and more for all levels of quilters. CONTACT: 865-448-0044, gsmheritagecenter.org
talented kids of the Cumberland County Playhouse sing, dance and act their way through Broadway favorites old and new. CONTACT: 931-484-5000, ccplayhouse.com
rossini festival | Feast on delicious beer, wine and artisan food at more than 170 exhibits featured at this outdoor festival. There will also be four outdoor stages with live music performances throughout the day. CONTACT: 865-524-0795, knoxvilleopera.com/rossini
april 27-28, south Pittsburg
the 76th anniversary of Humboldts fruity festival, which is always held the first week of May. Enjoy concerts, parades, recipe contests and more. CONTACT: 731-784-1842, wtsf.org
Iris Festival features craftsmen, merchants, food vendors and entertainers from across the country. CONTACT: 423-638-4111, greenecountypartnership.com
may 6, cosby
bluegrass, food and family festival celebrates the ramp, an onion-like vegetable that grows in East Tennessees mountains. CONTACT: 423-623-1009
at this annual festival. Participate in a Cornbread Cook-Off, sample cornbreads and other recipes and enjoy live entertainment. CONTACT: 423-837-0022, nationalcornbread.com
dates back to 1941 and features a carnival, live entertainment and much more. CONTACT: 615-325-9032, portlandtn.com
heritage of home cooking through the most perfect of foods the biscuit. CONTACT: 865-384-7290, biscuitfest.com
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Fiber Festival, showcasing wool, yarn and fiber products in Tennessee. CONTACT: 615-789-5943, tnfiberfestival.com
15th annual Granville heritage day | Bring the family to celebrate this
annual event that features antique cars, Civil War living history demonstrations, a bluegrass festival, a parade, tractor and engine show and more. CONTACT: 615-443-6637, granvilletn.com
celebrates the blues with a day-long festival featuring live music, arts and crafts, and more at the West Tennessee Delta Heritage Center. CONTACT: 731-779-9000, westtnheritage.com/exit56
22 years of great music at this annual festival in downtown Jackson. CONTACT: 731-427-7573, downtownjackson.com
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