Home&Farm Tennessee
tnhomeandfarm.com | Fall 2013
Harvesting Knowledge
Tennessee teachers bring agriculture into the classroom
The Queen of Barbecue
Female pitmaster serves smokin' good food in Brownsville
Have a Boll Lincoln County family invites visitors to their farm for a day of old-fashioned cotton picking
Published for the family members of the Tennessee Farm Bureau
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Editor’s note
Ten n essee
Lessons From the Field Fall is just around the corner, and this issue of Tennessee Home & Farm celebrates all things autumn. Our cover image shows something familiar to those in the western and middle parts of our state. Cotton may not be as big of an industry in Tennessee as some other agricultural products, but almost everyone can appreciate this fiber that’s found in everything from the blue jeans you’re wearing to the sheets you sleep on at night. The Ogle family in southern Middle Tennessee understands the importance of this farm product, and though they’ve embraced some of the latest technology, they also honor tradition through an old-fashioned cotton picking day held each October so people unfamiliar with this Tennessee product can learn about it firsthand. Read more on page 28. Learning also plays a key role in the Ag in the Classroom program. Teachers across the state are utilizing the program to not only educate their students about farms, but also to use resources such as outdoor gardens to teach kids subjects such as math and science. Flip to page 38 to read more. We also feature an Overton County woman who builds dry stone walls by hand (page 10); one of the few female pitmasters in the nation who’s made a name for herself in the crowded West Tennessee barbecue landscape (page 43); and some delicious seasonal recipes for dinner and dessert (page 18). Finally, we encourage you to check our website, tnhomeandfarm.com, for giveaways, online-only recipes and much more. Jessy Yancey, managing editor thaf@jnlcom.com
An official publication of the Tennessee Farm Bureau Federation © 2013 TFBF Tennessee Farm Bureau Federation tnfarmbureau.org
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 women’s 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, Michael Conti, Brian McCord, Wendy Jo O'Barr, Frank Ordonez, Michael Tedesco Videography team Mike Chow, Mark Forester Creative services director Christina Carden Lead Designer Laura Gallagher Creative Services team Stacey Allis, Becca Ary, Alison Hunter, Kacey Passmore, Jake Shores, Matt West Web services director Allison Davis Web team David Day, John Hood, Erica Lampley, Nels Noseworthy, Jill Ridenour, Richard Stevens I.T. Team Daniel Cantrell, Mike Harley Ad Production Manager Katie Middendorf Senior Graphic Designer Vikki Williams Ad Production Team Krystin Lemmon, Patricia Moisan
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See What’s Happening Online Win Bluegrass Festival Tickets Enter to win free admission to the Sierra Hull Bluegrass Festival on Oct. 12-13 in Byrdstown at tnhomeandfarm.com/ sierrahull.
Find Fall Recipes Browse our collection of recipes featuring apples, pumpkins and other fall ingredients at tnhomeandfarm.com/fallrecipes.
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See the Readers' Choice Photos Visit tnhomeandfarm. com/photocontest to see which photos were reader favorites. We’ll announce the winners of the photo contest in our winter issue.
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Controller Chris Dudley accounting Team Diana Iafrate, 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 Sr. Integrated Media Manager Robin Robertson For advertising information, contact Robin Robertson, (800) 333-8842, ext. 227, or by e-mail at rrobertson@jnlcom.com. Journal Communications Inc., 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (615) 771-5557. 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 publisher’s 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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Contents Fall 2013
38
4 Mailbox
Letters and feedback from our readers
5 Read All About It
Memories and music of hounds on the hillside
Home 8 Everything but the Kitchen Sink
Gardening, cooking and around the house
10 This Lady Rocks
Overton County woman builds intricate stone walls by hand
14 Gardening
Preserve your summer bounty by canning fresh produce
18 Fall Flavor Kickoff
Celebrate fall with recipes for Apple Butter Brisket, Chunky Roasted Vegetable Dip, Late Harvest Tomato Sauce and Pumpkin Hazelnut Bars
farm 26 Short Rows
Agriculture, rural life and Farm Bureau Membership
28 Have a Boll
Family invites visitors to their farm for old-fashioned cotton picking
33 Farmside Chat
Q&A with a third-generation farmer who advocates for agriculture
28
14
Tennessee 36 Truly Tennessee
Travel, events, arts and local culture
38 Harvesting Knowledge
Teachers bring agriculture into the classroom – and to outdoor gardens
43 Restaurant Review
Meet the queen of barbecue at Helen’s Bar-B-Q in Brownsville
44 Events & Festivals
Things to do, places to see
48 View From the Back Porch cover story: page 28
Pumpkin-picking and scary stories carve family memories
Tennessee ranks as one of the nation’s top producers of upland cotton, the species that accounts for about 95 percent of U.S. cotton production. Read about a farm family in Lincoln County that invites visitors out during the cotton harvest each fall to learn more about the crop. Photo by Brian McCord tnhomeandfarm.com 3
Mailbox Udder Confusion
While reading the summer issue of Tennessee Home & Farm, I came across the words “Milking Devon steers.” Isn’t that a contradiction? I’ve never heard of milking a steer. Howard Graubner via email I just received my Tennessee Home & Farm magazine today. On the page introducing the Farm section, it says, “Turn to page 28 to learn about Milking Devon steers.” Any real farmer knows that you can not milk a steer. Perhaps someone was thinking of the “I Love Lucy” episode where Lucy is trying to milk the bull! Lynn Pallotta via email Editor’s note: You are absolutely correct that you can’t milk a steer. The name of the breed is actually the Milking Devon, and the Nashville Zoo has two steers of that breed in their heritage farm. However, we certainly understand the confusion over the way we phrased the sentence. You can learn more about the Milking Devon breed of cattle on our website at tnhomeandfarm.com/milking-devonsteers. And rest assured that we know that trying to milk a steer would be, as Pettus Read says, an udder disaster!
Reader Photo Photo by Tennille Tucker Loretto, Tenn.
Mad About Made on Acorn Hill
My daughters and I would love to try Made On Acorn Hill’s products. We loved the story in Home & Farm [“Suds & Buds,” Summer 2013]. You seem to be awesome moms with a true love and compassion for your children. You are both setting a wonderful example for your children and the world. Keep up all your hard work. We are so excited to find your products and try them. Mindy Edwards via tnhomeandfarm.com I think its amazing and wonderful what these two young mothers have done. What a wonderful world this would be if we could turn back the clock to a time when everybody did things like this and traded and shared. As a girl, I remember my parents exchanging wood for milk and eggs. We had no super stores like today; we hung clothes on a line, grew a garden and helped our neighbors when in need. They are a blessing and wonderful example of days gone by, and hopefully the world can learn from these two young moms who are friends in the true sense of the word. Donna McCluskey via tnnhomeandfarm.com
Breakfast for Dinner
Who created the idea you can only have breakfast in the morning?! My family loves to eat pancakes and eggs and hash browns anytime of the day! I love to cook and have my favorite cookbooks, but I believe that this would be one of them! Donna Wall via tnhomeandafarm.com
Breakfast for dinner brings back my fond memories of my mom cooking breakfast for supper, as we say around here. That is politically correct, isn’t it? Wanda Reed via tnhomeandfarm.com
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After a day of farm work, breakfast food can help you relax with your family and get ready for a good night’s rest. I would love to expand my collection of recipes with Breakfast for Dinner [“Win a Cookbook,” Summer 2013]. Richard Hashe via tnhomeandfarm.com I collect cookbooks and love every one I get my hands on! Would love to add this to my collection. My daughter asked me once, “Just how many cookbooks do you need?” I answered, “You can never have enough!” Pamela via tnhomeandfarm.com
I Scream, You Scream
Excellent article [“Cool Off at the Creek,” Summer 2013] about the Creek Cafe in Jefferson City. Excellent food, service, place to build community and renovation of old downtown area. Love the ice cream! Jim Wilson 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.
Read all about it
Hounds on the Hillside Memories arrive with the first frosty night and the music of hunting dogs A coonhound on a trail on a cold frosty night always reminds me of my father, who was an avid coon hunter. Recently, while going through the homeplace well house I found, hanging on a nail where my father had left it from his last hunt, his Rayovac eight-cell f lashlight with a leather strap attached to it. I always marveled at how he could tell the difference of the bark of each dog on a trail with as many as five or six dogs on the hunt. I, for one, never developed that ability and often found it hard to stay up late, but he could follow his dogs ’til sun up and still put in a full day’s work on the farm. As I was drifting off to sleep on one of our first frosty nights of the season, I could hear a group of coonhounds on the knob behind our house. As I lay there listening to the
In my employment “adventures” today, there have been those who have questioned my reasons for what I write in support of modern animal agriculture. My early upbringing has a lot to do with that. I was literally born on the farm in my grandparents’ log house. The day I was born, my parents were short of money to pay the doctor, but they were saving a hog for winter meat. They sold that hog to pay the doctor for bringing me into the world, and I have often wondered if my father ever had second thoughts whenever I would get into trouble and the price of hogs would go up. But my understanding of animal agriculture came from a family who understood the importance of taking good care of your livestock. They were fed and watered before we were. In fact, we had running water at the barn before we had it at the house. I can still remember as a small boy the feeling of my father’s large, weathered hands, as many times we would work together taking care of a small calf or baby pig. Hands that may have seemed rough to some were as gentle and caring as a nurse’s in a newborn wing of a hospital. That’s why today I support Tennessee’s farmers in what they do to provide us a safe and affordable product. They have had the same training I grew up with, in most cases, and now have the advantage of information from the best agriculture schools you can find. Plus, they have that same inward concern for their animals that my father did all those years ago. They also have an unexplainable desire to be the caregiver for God’s creatures. That night, I fell asleep to that musical tone of those hounds, or maybe it was the memory of who taught me the truth about what being a real farmer was all about, and who passed on that same inward concern and unexplainable desire to do right. Thanks, Daddy, for your hands-on training – in more ways than you could have imagined. H&F
It was a time of learning from the end of a hoe, the knee of a grandparent and true fact-finding from the hands of a father who taught me what life was all about. music of those hounds on the hillside, the memories of my father and his coon hunting experiences filled my head with many pleasant thoughts. I remembered his hunting buddies, places he enjoyed going, special dogs, funny happenings and numerous stories he would tell from his hunting nights. These good thoughts made me wish for the opportunity to talk to him one more time about his favorite sport. Daddy passed away in 2001, but those memories he left me seem to bring him back on cold frosty nights. As I listened to those hounds on the knob, I looked over at the horn that he used to call in his dogs, made from the rack of a Texas Longhorn, hanging on the wall near my bed and thought back on those memories. The years I grew up on our Middle Tennessee farm was a time of hands-on education. It was a time of learning from the end of a hoe, the knee of a grandparent and true fact-finding from the hands of a father who taught me what life was all about. It included a lot of hard work, but also many adventures by his side as we would do the fun things that farm guys do together while growing up. I found out really quick that nature could also be a real educator as well.
About the Author Pettus L. Read is editor of the Tennessee Farm Bureau News and director of communications for the Tennessee Farm Bureau Federation. His favorite columns have been collected into a book titled Read All About It, which you can buy at tnhomeandfarm.com/store.
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Home
Flavorful Fall pumpkin and hazelnut Raise the bar for recipes that use autumn ingredients. see Page 21
Everything but the Kitchen Sink Gardening, Cooking and Around the House
Do it yourself
TP Pumpkins Looking for an inexpensive way to add autumn flare to your home décor? Cute, simple toilet paper pumpkins can be made with items you probably have lying around the house. You’ll need a roll of toilet paper, a fat quarter of fabric (about 22 by 18 inches), a sheet of newspaper, a 4- to 5-inch-long stick and a 12-inch-long ribbon. Here’s how to make them: 1. On a hard surface, lay out the fabric wrong side up, and then lay the newspaper on top. Place your toilet paper roll in the middle. 2. Press down on the top of the roll of toilet paper to squish it a little. Bring all corners of the newspaper and tuck them into the center of the roll. 3. Do the same thing with the fabric, bringing the shorter sides up first, then the corners so all ends get tucked in. 4. Shove the stick right down the middle of the pumpkin, and tie a bow around it with the ribbon. The stick should fit snugly, but you can also use hot glue to make it stay.
Go Bananas Satisfy your sweet tooth with an old-fashioned Southern favorite – banana pudding, just like grandma used to make. The Middle Tennessee town of Centerville hosts the National Banana Pudding Festival every year, complete with a banana pudding cook-off in front of a live audience, two stages of entertainment and the Puddin’ Path, where visitors can sample different pudding variations prepared by local nonprofits. Celebrate this delicious dessert Oct. 5-6, 2013, at the Centerville River Park & Jerry Dixon Walking Trail. For more information and admission prices, visit bananapuddingfest.org or call (931) 994-NBPF (6273). Find a recipe for old-fashioned banana pudding (with vanilla wafers, of course!) on our sister site at farmflavor.com/banana-pudding.
Fall Into Gardening Don’t let cool weather wipe out your garden. These helpful fall gardening tips from the experts at the University of Tennessee Gardens will help you prepare for the colder seasons: • Plant ornamental kale and Swiss chard around October. They add to your landscape and are edible. • Bring tropical plants and houseplants indoors. They don’t enjoy temperatures in the 40s or below. • Plant new trees and shrubs in the fall since dormant plants will be under less stress. A thorough initial watering is very important, but freshly planted deciduous plants require almost no watering through the winter.
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Turkey Tips Preparing a Thanksgiving turkey can be a daunting task, especially for a first-time host. Calm your nerves with these basic tips to help you produce a juicy, delicious bird for family and friends. • For a big party, choose a large bird, around 15 to 20 pounds. Smaller birds have a smaller meat-to-bone ratio, so there will be more per person. • When thawing the turkey, thaw it in the refrigerator to reduce the risk of harmful bacteria. • Stuffing expands as it bakes, so leave some room in the turkey’s cavity. This allows stuffing to cook more evenly and keeps it from becoming too dense. • Let your turkey rest at least 30 minutes before carving. If your turkey is stuffed, remove the stuffing before carving.
Jack-O’-Lantern of All Trades Whether you want to devour a delicious pie or display a creative carving on your front porch, be sure to pick the right pumpkin for the purpose. Traditional decorative pumpkins can be used for cooking, but buckskin or sugar pumpkins are recommended for pie because they keep their bright orange color when cooked. (Canned pumpkin is made from processing pumpkins grown specifically for that purpose.) For carving, choose a pumpkin that feels heavy for its size. This indicates a thick rind, which allows a pumpkin to last longer after it has been carved. Don’t try to reach down through the top to light a candle; instead, cut a small square in the bottom of your carved pumpkin and place it on top of the candle. If you’ve ever wondered why we carve pumpkins, flip to page 48 to learn more about the origin of jack-o’-lanterns.
grow, cook, eat, learn
Find sweet potato cake and other favorite fall recipes at farmflavor.com.
Find recipes ranging from the Best Ever Pumpkin Pie to Pumpkin Cheesecake Dip on our website at tnhomeandfarm.com/fallrecipes. tnhomeandfarm.com 9
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This Lady
Rocks
Overton County woman builds intricate stone walls by hand Story by Carol Cowan
People have been building dry stone walls
for thousands of years. Yet in all that time, the materials, design and construction have not changed.
The term dry stone walls implies just that – the walls are constructed without the use of mortar or any other wet agent that would serve to bond the rocks together. Instead, the natural forces of friction and gravity hold them in place. A well-built dry stone wall can last for centuries with little maintenance, and just the sight of one evokes a sense of permanence. Some would even argue that the aesthetically pleasing functional barriers are also works of art. Patricia Jones certainly thinks so. The Overton County Farm Bureau member, known locally as the Rock Lady, first saw dry stone work as a child on her grandparents’ farm. She later discovered she had an affinity for rockwork, which has since become her passion. “I’ve actually been working with rock for well over 20 years,” Jones says. “I have never used mortar to put together rocks at all. My technique is strictly the dry stone stacking. It’s just a way of placing them, and it does take a certain
amount of knack and skill and an eye for the rock that you’re placing. It is this huge, three-dimensional jigsaw puzzle.” Five years ago, Jones moved to Tennessee from Michigan, where the glacial rocks have round edges and don’t lend themselves to stacking. She says she was delighted to find an abundance of limestone and sandstone close to the new home she shares with husband Michael Jones in Hilham. “I thought, ‘Oh my goodness, this is the best place to be!’ I’ve got the best rocks to work with.” And work she has. So far, 59-year-old Jones has constructed roughly 900 feet of dry stone walls on the couple’s property. One wall separates their back lawn from the woods. Another runs along the road in front of their house. Other walls form raised flowerbeds
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and decorative borders. The walls average close to 3 feet in height and 18 to 20 inches in thickness. Jones estimates it takes about a ton of rock – one pickup load – to build a 10-foot section of wall. “I get in my truck in the morning and drive down to a county ditch where there are natural rock falls,” Jones says, describing a typical day of “rocking.” “I called and asked TDOT (Tennessee Department of Transportation) if I could take the rock, and they said yes, as long as I
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only take what naturally falls over the winter due to freezing and thawing. I pick up about a ton of rock and put it in my truck bed – all with my own two hands. Some rocks are too heavy to lift; those I roll up a wooden plank propped on the tailgate and shove them into the truck. It takes about an hour and a half to load up the truck, which isn’t bad.” All the while she is mentally cataloging sizes and shapes and planning which rocks will go where. “I just remember,” she says, “this
particular rock I saw over there – it will fit over here. All the rocks I use I’ve picked up in situ, which means where nature has dropped them; I do not alter the rocks at all. The rocks just tell me where to place them, if that makes sense. The more variety of sizes I have to work with, the better it goes together for me.” Besides recommending a variety of rock sizes and shapes, Jones has a few additional tips for successful dry stone stacking. “Take a look at some dry stone walls,”
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minutes it takes Patricia Jones to load her pickup truck with rock
900
feet of stone wall built on her Hilham property since she moved there in 2008
2,000
pounds of rock required to build a 10-foot section of wall
180,000
pounds of rock she’s used so far
she advises. “Looking at something that’s already been built will help spark someone’s own imagination about how walls can go together. Be careful with your back. Be patient, and don’t get discouraged. And then just enjoy the process. It’s very Zen-like. Some people like to knit or bowl or golf; I like doing my rocking. It’s a very satisfying, calming process, and I have something to show for it when I get done.” Indeed. The beautiful walls Jones has built are sure to stand the test of time. H&F tnhomeandfarm.com 13
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Gardening
You Can Can Preserve your summer bounty by canning fresh produce Just thinking about home canning conjures up memories of my Aunt Genny “putting up” batches of tomato sauce and green beans. Canning helps connect us to family, heritage and culture, and it’s a wonderful way to extend the life of your summer bounty. Opening a jar of fresh tomato sauce or pickled cucumbers in the middle of winter is almost enough to bring back the warmer months. The word canning may bring to mind childhood memories of scary sounds from the stovetop and an eternity spent in the kitchen. Rest assured, today’s pressure cookers and water-bath canners are safer and easier to use. While preserving your own food is rewarding, it can make you very sick if done incorrectly. I recommend partnering with an experienced canner your first time around, especially if you tend to fly by the seat of your pants when it comes to following recipes. (Editor’s note: The University of Tennessee Agricultural Extension Service also provides assistance with learning how to can. Find your local extension agent at utextension.tennessee.edu.) The canning process varies depending on the food being preserved, so make sure you follow a reliable recipe. It’s a good idea to borrow equipment the first time you try canning, but I’m
guessing after one try, you’ll catch the canning bug and invest in your own.
Basic Steps for Canning 1. Clean jars and lids with hot water and soap. This can also be done in the dishwasher. 2. Sterilize jars and lids by submerging in boiling water, right side up, for 10 minutes. 3. Keep jars hot in a pot of simmering water until ready to fill. 4. Fill jars with hot food, leaving headspace as recommended in the recipe. This space allows the food to expand during processing and creates a vacuum seal. 5. Wipe the rim of the jar to clean and ensure a good seal, and place lid. 6. Tighten the screw bands just enough to secure; do not over tighten. 7. Process in either a pressure cooker or hot water bath, depending on your recipe. 8. Remove jars from canner and cool. Listen for the lids to pop, indicating a good seal. 9. Remove the screw bands once the jars are cool. Lids should be secure on the top of the jar. 10. Store jars in a dark pantry that stays between 50 and 70 degrees. H&F
Brian McCord
About the Author P. Allen Smith is an award-winning designer, gardener and lifestyle expert. He is the host of two public television programs, a syndicated 30-minute show and his own radio program and is also the author of the best-selling Garden Home series of books. Learn more at pallensmith.com.
Refrigerator Pickles These are a staple in my fridge all summer. The crisp, tart cucumbers and onions are delicious right out of the jar. These will keep in the refrigerator for one to two months. Estimated prep time: 15 minutes Refrigeration time: 24 hours Makes: 1 half-gallon
Ingredients 2 cups water 1 ¼ cups white vinegar 2 cups sugar 1 tablespoon salt 2 large cucumbers, sliced 1 small onion, sliced 1 tablespoon fresh dill, chopped 1 teaspoon peppercorns
Equipment 1 half-gallon Mason jar with canning lid
Instructions 1. Combine water, vinegar, sugar and salt in a nonreactive pot. Bring just to a boil (so ingredients are dissolved), then remove from heat and cool to room temperature. 2. Place the cucumbers, onion, dill and peppercorns in the jar. Pour in the vinegar mixture. 3. Screw on the jar lid tightly, and place in the fridge. Chill for at least 24 hours before serving.
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Green Tomato Chow Chow Chow Chow, a staple on most Southern tables, is a tasty way to use your abundance of tomatoes, onions and peppers. Estimated prep time: 30 minutes Refrigeration time: 12 hours Makes: 11 pints
Ingredients 1 peck (12 ½ pounds) green tomatoes, quartered 8 large onions, coarsely chopped 10 green bell peppers, seeded and chopped 6 hot peppers, seeded and chopped 3 tablespoons pickling salt 2 cinnamon sticks (3 inches each), halved 4 bay leaves 1 tablespoon allspice
1 teaspoon cloves 1 quart cider vinegar 1 ¾ cups sugar 3 cloves garlic, minced 3 tablespoons dry mustard
Equipment 1 medium-sized cheesecloth (to make a spice bag) 1 large non-aluminum stockpot 11 pint glass jars with canning lids
Instructions 1. Combine tomatoes, onions and peppers in a bowl. Sprinkle with pickling salt, cover and refrigerate for 12 hours or overnight. After 12 hours, rinse under cold running water and drain, removing as much liquid as possible.
2. Use the cheesecloth to make a spice bag containing the cinnamon sticks, bay leaves, allspice and cloves. 3. In the stockpot, combine vegetables, spice bag, vinegar, sugar, garlic and dry mustard. Bring to a slow boil and cook for about 15 minutes or until the tomatoes are transparent and tender. Stir frequently. When done, remove spice bag, and place the chow chow in sterile glass jars. Gently push the mixture down in the jar to be sure there are no air pockets. Leave about a half-inch of space at the top. Seal by adding lids and rings to each jar. 4. Consult canning lid manufacturer’s directions and process jars in a boiling water bath to seal.
Tools of the Trade Before you start canning, you’ll need to make sure you have the right equipment. Here’s a checklist for you to reference: • A sterile kitchen • Pressure cooker for low-acid foods (such as asparagus, beets, carrots, corn, pumpkin and greens) • Heavy, large stockpot for acidic foods (tomatoes, pickles, most fruits, jams, jellies, preserves, chutneys and sauces) • Mason-type canning jars with self-sealing lids • Screw bands • Canning basket or jar lifter (to handle hot jars after processing)
Photo Courtesy of Hortus Ltd.
• Oven mitts to protect your hands
Photo Courtesy of Mark Fonville
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Late Harvest Tomato Sauce
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Fall Flavor Kickoff Photography by Jeffrey S. Otto
Welcome autumn with a collection of harvest recipes
Why does the autumn harvest smell so
inviting? Walking through a farmers market in October offers such a specific olfactory delight that we would recognize it blindfolded. It’s as if the ground, in its final gasp of productivity, wants to tempt us with sweet memories to last until spring. The visual temptations come in gorgeous orange pumpkin orbs, acornshaped squash, late bright red tomatoes, long-necked golden gourds and peach-hued butternut squash. Their taste is as enticing as the scents. Does it make you want to cook? Cooler temperatures certainly enhance our appetites. I am convinced that food actually tastes better in the fall. Whether you’re tailgating, sitting with friends at a farm table or balancing a plate on your knees around a bonfire, Tennessee has got it all in the fall. Use the last of the summer tomatoes – available well into September and often October – for Late Harvest Tomato Sauce. Of course, you can make this sauce in the summertime, but extremely ripe tomatoes too juicy for a sandwich or salad work perfectly when cooked down, sautéed with garlic, onion and basil, and served
with your favorite pasta. Nutrient-rich tomatoes provide vitamins A, C and K, and cooked tomatoes contain even more lycopene than raw ones. Get your daily dose of vitamins from Chunky Roasted Vegetable Dip. This recipe features in-season sweet potatoes and two varieties of winter squash (not to be confused with bright yellow summer squash). All are rich in vitamin A, an antioxidant that helps support healthy skin and eyes. Perfect for feeding a crowd, this hearty, cheesy herb dip holds its own with any sort of chips (such as pita, pretzel, bagel and
the like) or crostini (small pieces of toasted bread). For a pretty presentation, serve in a halved, uncooked squash shell with the seeds and pulp removed. Apple Butter Brisket pairs a favorite fall condiment, often locally made, with a tender cut of Tennessee beef. With just four ingredients, you can put this entree in the roasting pan and forget about it for 3 to 4 hours, until your kitchen is filled with a mouthwatering aroma. For your sweet tooth, try Pumpkin Hazelnut Bars with their buttery crust, sweet filling and crunchy topping. Pumpkin is rich with antioxidants, so you won’t feel quite so guilty when devouring these layered cookies, sure to please anyone who craves the flavor of pumpkin this time of year. After all, when given the option of trick or treat, we’ll always choose treats. H&F
About the Author Mary Carter is a Tennessee-based food stylist, food writer and recipe developer. Whether she is promoting a cookbook on QVC, baking her signature cookies for the local farmers market or teaching cooking classes, she is dedicated to preparing delicious and beautiful food.
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Chunky Roasted Vegetable Dip
Pumpkin Hazelnut Bars
Apple Butter Beef Brisket
Late Harvest Tomato Sauce
fragrant. Stir in tomatoes, salt, pepper and basil. Adjust seasonings if desired. Heat for about 8-10 minutes.
Estimated prep time: 30 minutes Cook time: 15 minutes Makes: 5-6 servings
3. While sauce is heating, cook spaghetti according to package directions; drain.
4 pounds tomatoes 5 cloves garlic, minced ½ cup olive oil 1 teaspoon salt freshly ground black pepper, to taste ½ cup fresh basil, coarsely chopped 1 pound dry spaghetti 8 ounces fresh mozzarella, sliced thinly 1 baguette or other crusty bread 1. Bring a large pot of water to a boil. Carefully drop in the tomatoes to blanch. When skins begin to split (after about 4 minutes), use a slotted spoon to transport tomatoes to a colander. When cool enough to touch, remove skin and seeds. Chop coarsely. (This gets really juicy, so be sure to work quickly and reserve the liquid.) 2. In a large skillet over medium heat, sauté garlic in olive oil until just
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4. Serve spaghetti in large bowls, and generously spoon sauce over hot pasta. Top with cheese slices. Sop up juice and flavorful oil with the bread.
Chunky Roasted Vegetable Dip Estimated prep time: 30 minutes Cook time: 2 hours Makes: 4 cups 1 small butternut squash 1 small acorn squash 1 large sweet potato ¼ cup olive oil, divided 1 large onion, chopped 4 cloves garlic, minced 1 cup (8 ounces) cream cheese, softened 1 tablespoon balsamic vinegar 1 teaspoon salt ½ teaspoon cayenne pepper (more or less, to taste) ¹⁄₃ cup mixed fresh herbs (such as parsley, chives, thyme or basil)
1. Preheat oven to 375 degrees. Cut squash and sweet potato into quarters, and place on a lightly greased roasting pan. Roast in oven for 2 hours or until tender. 2. After baking, allow squash and sweet potato to cool. Remove seeds from squash, and remove peel from both. Set aside. 3. In a small skillet, heat 2 tablespoons of the olive oil over medium heat. Sauté onion in oil until golden brown; add garlic and stir until fragrant. Remove from heat. 4. In a large bowl, stir together cream cheese, garlic, onion, vinegar, salt and cayenne. Add squash and sweet potato to cream cheese mixture; mash until just blended and chunky. Spoon into serving bowl or hollowed out squash. Drizzle remaining olive oil and herbs over the top. 5. Serve with pita chips, bagel chips or crostini. Cook’s Note: If serving in a squash shell, use an uncooked acorn squash with the seeds and pulp scooped out. Save the uncooked squash pulp for your next batch of dip.
Apple Butter Beef Brisket Estimated prep time: 5 minutes Cook time: 3-4 hours Makes: 4-6 servings 2-3 pounds beef brisket 2 tablespoons (1 ounce) onion soup mix ½ cup apple butter ¹⁄₈ cup Dijon mustard 1. Preheat oven to 300 degrees. 2. Place brisket in a roasting pan, fat side up. In a medium bowl, combine soup mix, apple butter and mustard. Spread evenly over top of meat. 3. Cover with pan lid or secure top with foil. 4. Cook 3-4 hours, until fork tender. Slice thinly and serve with pan juices.
Pumpkin Hazelnut Bars Estimated prep time: 20 minutes Cook time: 1 hour Makes: 18 bars
Crust: ½ cup butter, softened ¹⁄₃ cup sugar 1 ¾ cups flour
Filling: 1 cup sugar 2 eggs 15 ounces canned pure pumpkin (not pumpkin pie filling) 2 cups (16 ounces) cream cheese, softened 1 teaspoon vanilla extract
Topping: 2 cups hazelnuts, chopped 2 tablespoons butter, softened ½ cup brown sugar, packed 2 tablespoons flour 1 teaspoon cinnamon 1. Preheat oven to 350 degrees. Combine crust ingredients in a bowl until well blended. Press into lightly greased 9-by-13-inch baking dish. Set aside. (Leave oven on.) 2. In a separate bowl, blend filling ingredients with a mixer or whisk until very smooth. Spoon evenly over crust. 3. In a medium bowl, combine topping ingredients. Mix with your hands until well blended. Sprinkle evenly over filling. 4. Bake for 1 hour. Cool completely before cutting.
Q&a{
MY MeMbership benefits prOViDe instant saVings on …?
tnfarmbureau.org/memberbenefits Free Home Security System – 877.832.6701 • $850 value • $5 off monthly monitoring • Free smoke detector OR free keychain remote for quick access – you pick! *Offer valid for new installations only. 36-month monitoring agreement required at $31.99 per month ($1,151.64). $99 customer installation charge. Form of payment must be by credit card or electronic charge to your checking or savings account. Offer applies to homeowners only. Local permit fees may apply. Certain restrictions may apply. Other rate plans available. Cannot be combined with any other offer. PowerLink, LLC TN. Cert. #C-0332.
Identity Theft Restoration & Consultation Services • Included with your Tennessee Farm Bureau membership • 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 member’s 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.
Auto Loan Refinancing – 866.645.8123 Drive your dream ride home today! • Special Farm Bureau member rates* • Call or visit farmbureaubank.com/tfbf to apply today
• Competitive financing for motorcycle, boat and RV loans also available • Up to 100% financing
*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.
Instant Savings on Prescription Drugs TFBF members are eligible to receive prescription discounts with up to 60% savings at over 56,000 chain and independent pharmacies on over 12,000 FDA approved drugs. Simply present your membership card at a participating pharmacy to receive your discount (information on back of card).
*This card is not an insurance benefit and will not offer additional savings on pharmacy discounts offered through insurance plans.
Don’t have a membership card? Visit our website to reprint your card or to check for participating pharmacies and drug pricing.
www.tnfarmbureau.org/memberbenefits
877.363.9100
$6 OFF an Adult or Child One-Day Admission Visit the travel section of our website to purchase tickets and print membership card.
Tickets must be purchased online.
Cannot be combined with other offers. Not transferrable, must present proof of membership before entering the park.
www.tnfarmbureau.org/memberbenefits
Corporate rate plan 56MFARM PIN# TEN
To make reservations, call 800.RENT.A.CAR (800.736.8222) or go online at
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www.enterprise.com.
Internet rates may be lower than phone rates.
$5.00 OFF Adult Tier 2 Tickets Only. Order tickets by calling 800.733.6779
or online at www.opry.com or at the box office. Code#1213TNFB *Discounts are not available on tickets for children age 4 to 11. Up to six (6) tickets may be purchased per order. Tickets will be subject to a ticketing fee. The offer may not be combined with any other offer or coupon and is not retroactive. Offer good through December 2013.
20%
To make reservations, call 800.258.2847 or go to
www.choicehotels.com. ID#00214480
*Reservations required before check in. Subject to availability at participating Choice Hotels. Cannot be combined with any other discount or promotion. Blackout dates may apply.
ADULT DISCOUNT $5.00-$10.00
CHILD DISCOUNT $2.50-$5.00
Visit www.biltmore.com/tnfb for tickets.
tnfarmbureau.org/memberbenefits
Farm High Cotton Ogle Farms in Lincoln County harvests cotton using some of the newest technology – a type of farm equipment that both picks cotton and packs it into compact modules. This modern machinery streamlines the picking process while reducing the amount of equipment, fuel and labor required during harvest season.
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Short Rows Agriculture, Rural Life and Farm Bureau Membership
Farmers Feeding the Hungry
An Apple a Day ... Fresh, juicy apples are abundant in the fall, popping up in delicious apple pies, refreshing apple cider and ready for picking at lots of Tennessee orchards. Take a look at some interesting facts about the fruit: • The United States grows nearly 100 varieties of apples in commercial production. The top varieties are Red Delicious, Gala and Golden Delicious. • About 65 percent of the U.S. apple crop is grown for fresh consumption, while the rest goes for processing, including juice and fresh slices. • The United States has approximately 7,500 apple producers who grow the fruit on approximately 363,000 acres. • Apples are produced in all parts of Tennessee. • Typically, Tennessee produces close to 9 million pounds of apples between June and the end of October. Sources: usapple.org, news.tn.gov
A Fayette County food bank is making strides against hunger with the help of local farmers. A 2010 survey by the MidSouth Food Bank found that 83 percent of those served by the bank had to choose between buying food and paying utilities, and 32 percent had to choose between buying food and paying for a place to live. As a result, the Moscow Community Food Pantry created the Invest in Fayette County program. The program encourages farmers to donate the proceeds of one or more acres of crops to help feed hungry families in the county. Proceeds from just one acre of farmland can help provide hundreds of meals to the 600 local families served by the Moscow Community Food Pantry. For more information on the program and to find out how you can help, call (901) 877-3177 or visit moscowcommunity foodpantry.org.
member benefits
Save on Local Products and Services Tennessee Farm Bureau is expanding savings opportunities for members by compiling a statewide network of local partners including restaurants, retail stores, convenience stores and attractions that will offer savings on products and services that you use regularly. Got questions? We’ve got answers: How can l keep up with all of the offers? TFBF is developing a smartphone app for both iPhone and Android devices that will show all offers in your area with the ability to search across the state. What if I don’t have a smartphone? You can visit tnfarmbureau.org and print a copy of any offer.
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How much will I be able to save? That depends on how much you use the discounts, but for argument’s sake, let’s say you save just $10 per week. That translates into an annual savings of $520, which makes a $25 Farm Bureau membership a real deal. When can I get started? Soon! We have a target launch date of late 2013 or early 2014. Can my business partner with TFBF on this program? We are partnering with businesses of all sizes, and there’s no cost other than the value offered to Farm Bureau members. We’d love to hear from you! To learn more, email us at membersavings@tfbf.com.
to good health
It’s Time to Simplify the Complicated As a result of the Affordable Care Act, more Tennesseans are supposed to have more options for health-care coverage. However, determining which option may be best for you is about to get more complicated. One of the new ways to find health coverage is through the Health Insurance Marketplace, also known as the Affordable Insurance Exchange, which is scheduled to be online in October, with plans effective in January 2014. The federal government will oversee this approach. The Exchange, which will be shopped by individuals eligible for government subsidies, won’t be the only way – nor always the best way – for people to find suitable health-care coverage for themselves and/or family members. “Remember, don’t get in a rush seeking something that may not be exactly what you expected,” says Anthony Kimbrough, chief executive officer for Tennessee Rural Health (TRH). “The best option for many of our members will be to stay exactly where they are, unless they might be eligible for a full subsidy on the Exchange. And the best option, too, for many who aren’t TRH members today, might be to call or visit us, compare plans and rates, and then make a decision.” Through 66 years of providing affordable health coverage, TRH – an affiliate service company of the Tennessee Farm Bureau – stands tall as a highly stable, solid and reliable organization. Currently, more than 159,000 Tennesseans choose TRH for their protection against expensive medical care. If you find yourself in a situation where you need to shop for health-care coverage for you and/or your family, take the time to get information and rates from TRH Health Plans. By doing so, you can be confident you will be making smart and informed decisions when it comes to an extremely important purchase. Call one of our Customer Service Specialists at (877) 874-8323; visit a local TRH representative at your local Farm Bureau office; or get a rate quote at trh.com and see how TRH compares.
Greenback
A-Maize-ing Attraction Get lost in an intricate corn labyrinth at Maple Lane Farms in Greenback. The East Tennessee farm is partnering with the Aluminum Co. of America with a maze design to celebrate the company's 100th anniversary. The maze will open to visitors in mid-September and remain open through the end of October. For hours and admission information for the maze, call (865) 856-3517 or visit tnmaplelanefarms.com. Go online to tnhomeandfarm.com/travel/agritourism to discover more corn mazes, pumpkin patches and other fall agritourism destinations in your neck of the woods.
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Have a Boll Lincoln County family uses advanced Farm technology while honoring tradition of old-fashioned cotton picking Story by Nancy Dorman-Hickson Photography by Michael Conti
tnhomeandfarm.com 29
J
Josh Ogle naturally shares his affection
for the way he makes a living. “I love being able to be outside every day and being able to produce food, fuel and fiber for the world,” says the Lincoln County row crop farmer. He and his wife, Julieanna, partner with his parents, David and Sherry Ogle, in a 4,500-acre row crop operation near Flintville, producing corn, soybeans, wheat and cotton. Close to the Alabama line and in the dead center of the state, the area is a bit flatter than East Tennessee and offers rich soil for farming. Cotton has always been crucial to the operation. “My grandfather grew it, my dad grew it and now I’m growing it and teaching my kids how to grow it,” Ogle says. He and Julieanna have three children: Levi, 10; Abi, 8; and Travis, 5. A Case IH module express cotton picker is their current choice of equipment. The self-contained unit picks then packs the cotton in 16-by-8by-8-foot modules. The cotton is then tarped in the field and retrieved by the gin for ginning, baling and storage. “That’s where our ties to the cotton end,” Ogle says. “Once it gets to the warehouse and we get the grade reports back, then we get paid.” The cotton harvest can be anywhere from September through December,
depending on weather and planting dates. Prices and demand vary from season to season. “At the end of the 2011 crop, they were moving it out as fast as they could get it in. There was a shortage,” he says. “Last year, they weren’t moving it out as much. You just never know.” Mention of that up-and-down price cycle, common to farmers, prompts him to recall a recent misleading media report. The article indicated farmers automatically become rich when commodity prices are high. That’s simply not how it works, Ogle explains. “Yes, there is money to be made in agriculture,” he says. “Otherwise we wouldn’t be doing it for a living. But it’s not a get-rich-quick scene either.” Clarifying how agriculture works is one of the goals of an event held each fall at the Ogle farm. The OldFashioned Cotton Picking Day attracts
between 100 and 150 people for lunch and a chance to pick cotton by hand. The media is invited as well. The free event “sheds a good light on agriculture,” Ogle says. “But it’s more or less about having a good time.” Participants range from babies to the elderly and from novices to experienced pickers. Ogle recalls one gentleman in his 90s who came to re-enact his long-ago picking days. “He had a walking cane with him,” Ogle recalls. As the man entered a cotton row, he “took a few steps, threw down his walking cane, and went to picking with both hands!” The Ogles decide the date for the fall event about two weeks ahead of time. For details, email CotnFarm@att.net. (We’ll also post the date on our website, tnhomeandfarm.com.) Whenever it’s held, Ogle and his family will continue to be great ambassadors for agriculture. “Farming is a good way of life,” he says. “It teaches hard work. It teaches discipline and knowledge of the land and soil. There are other ways to make a living, and I’m going to encourage my children to follow their own ambitions. But there will always be a place on the farm for them if they want to farm.” H&F
A Musical Side Order Josh Ogle also ballyhoos agriculture through his band, Pork and Beans. Joined by Rutherford County farmer Brandon Whitt, the two friends play guitar and sing at various agriculture-related events, mostly performing original songs with lyrics that showcase rural life and farming. Ogle and Whitt won the state’s Young Farmer and Rancher Achievement Award in 2012 and 2013, respectively. The musical duo tossed around the idea of writing songs together for a while before acting on it. Then Whitt texted two words to Ogle: Farm Strong. That kicked off Ogle writing and texting two verses to Whitt. “He sent me back a completed song that night,” Ogle says. “Farm Strong”
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became a hit among the farming community. The band’s name pays tribute to Whitt’s hog farming and Ogle’s soybean growing. With various bandmates, Pork and Beans has performed at several farm-related meetings, including a live taping of the “Today” show with Al Roker as part of the Hatcher Family Dairy scholarship fundraiser. “We try to entertain, as well as promote farming and ag safety and awareness,” Ogle says. “With full-time operations, we don’t have a lot of time to dedicate to it. But any time we can make it work, we do.” See Whitt’s website, bateyfarms.com, for more information about the Pork and Beans CD.
Clockwise from top left: As cotton fiber matures, the bolls open slowly as the leaves dry and separate; the Ogle family waters the crop using an irrigation system connected to a nearby well and reservoir; Josh Ogle, far right, farms with his parents, Sherry and David, and his wife, Julieanna; farm workers cover the modules (compacted cotton) to protect them from rain before they’re picked up by a ginner.
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VISIT: TennesseeAg.Org
Farmside Chat
Meet Jane May Q&A with a third-generation farmer who advocates for agriculture What has farm life offered you personally?
Why is it important to advocate for agriculture?
It is so fulfilling to live where generations of farmers have come before you. William’s mother grew up and lived in a log cabin on the farm that was later renovated into a twostory house, where she lived until she had to go into a nursing home. This was where William was raised and lived until we married. In 1970, we built our house and moved back to the farm. But even before we moved back, we always spent our vacations coming home to help plant the crops each spring and harvest in the fall. Moving back to the farm has been very rewarding because we were able to raise our three children on the farm and instill in them the values and importance of farm life. They learned early on about taking care of the land and farm animals. We believe that living on the farm taught them to always do their best and promote what they believe in, as well as to set attainable goals for the family and the operation.
Education is key. It is extremely important that we teach both children and adults where our food, clothing and other items come from. We need to make ourselves available to share information with nonfarmers. As state chair of the Tennessee Farm Bureau Women, I take advocacy very seriously and help spread the message of how important agriculture is to all of us across the state. The Farm Bureau Women’s groups do this through Farm Days, where they bring school-aged children to the farm and explain how a farm works and where food comes from. They also celebrate Food Check Out Week each February, by going to grocery stores and sharing with shoppers the message of agriculture and then donating food/ money to local charities, including Ronald McDonald Houses across the state. We also have agriculture books that schoolteachers can either check out or have us come read to their classrooms – and much more! We want to be sure the nonagriculture public knows that we
as farmers produce abundant, safe and affordable food for their use and ours.
Why did you become involved with the Tennessee Farm Bureau and Farm Bureau Women? They are an important voice for all of agriculture. We make contacts on farmers’ behalf to county, state and national officials. We are volunteers that work with other agricultural groups to educate nonfarmers through Agriculture in the Classroom, Ag Day activities and civic groups. I was elected to the Dyer County Farm Bureau Women’s Committee in December 1985 [and held several positions in county and state levels before becoming state chair in 2006]. It has been such a blessing to be a part of these organizations for the many years I have been involved, and I know its impact has helped me become a leader in my community. I would encourage anyone to get involved and stay active in the Farm Bureau. After all, they are our voices when we are out in the fields doing our jobs! – Melissa Burniston
The Dirt on the Farm Farm Family: Jane May and her husband, William Farm Location: Newbern in Dyer County
Jeff adkins
Livestock and Crops: Row crops, goats, hogs and feeder calves Farm Legacy: The Mays, who represent the third generation to live on the family farm, are now semiretired and have downsized from what they were at peak time. tnhomeandfarm.com 33
Tennessee From Seed to Science
A student at McFadden School of Excellence identifies plants in the school’s small garden. His math and science teacher, Christa Campbell, incorporates academic subjects into the outdoor learning environment.
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Truly Tennessee Travel, Events, Arts and Local Culture
Historic Rest All across the Volunteer State, monuments, homes and exhibits showcase Tennessee’s captivating history. Falcon Rest Mansion & Gardens in McMinnville is no exception, as one of very few historic mansions from the 1890s in the state open to the public. The full-time historic house museum celebrates its 20th anniversary in 2013. Since opening in 1993, the site has developed a unique form of interactive history for tour groups where guests are part of the action. They also offer daily guided tours, lunch at the Tea Room and a Victorian Gift Shop, with more than 3,000 items that could have been in the mansion in the 1890s. For more information on Falcon Rest, call (931) 668-4444 or visit falconrest.com.
Let the Good Times Roll Marble enthusiasts from all over will gather in September for the annual Rolley Hole Marbles Tournament at Standing Stone State Park. Tennessee has a history of skilled marble competitors. In 2012, 11-year-old Logan Mayberry of Clay County took the title at the National Marbles Tournament in New Jersey, which awarded her a $2,000 college scholarship. Overton County’s Makynlee Sims followed close behind as runner-up. The Rolley Hole Tournament in Hilham is hailed as one of the world’s most challenging competitions and draws some of the best players in the country. The rules of the game resemble croquet. The players squat in a 40-by-25-foot marble yard filled with soft clay dust. Two teams of two players compete at a time, each player with one flint marble, which are usually made by local craftsmen. This year’s tournament takes place Sept. 14. There’s also a festival with marble-making demonstrations, music, food and more. For more about this event, call (800) 713-5157 or visit tn.gov/environment/parks/ StandingStone. Hilham
The Great Pumpkin Patch Round up the kids and head to Lucky Ladd Farms in Eagleville this fall to find the perfect pumpkin in their patch. Not only will you find bright gourds worthy of a front porch spot, but you’ll be helping to support other Middle Tennessee farm families as well. Partnering pumpkin farm growers help Lucky Ladd ensure that the patch is full of the best selection of locally grown pumpkins. The farm offers more than 10 varieties of pumpkins, as well as pumpkin carving contests, the Giant Pumpkin Slingshot and more. For more information and directions to Lucky Ladd Farms, visit luckyladdfarms.com or call (615) 274-3786. For information on pumpkin patches across the state, visit picktnproducts.com.
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Cran Fun Each year on the second full weekend of October, the small East Tennessee community of Shady Valley invites visitors to a cranberry celebration. The festival raises money to support Shady Valley Elementary School, and takes place on school grounds. The two-day event features a Friday evening bean supper, a Saturday parade, crafts, antiques, a quilt show, an auction, live music all day and lots of great food. The 2013 Shady Valley Cranberry Festival is scheduled for Oct. 12-13. For more information, call (423) 739-2422.
The Battles for Chattanooga Calling all Civil War buffs! Experience the rich Civil War history of Chattanooga at the Tennessee Civil War Sesquicentennial Commission’s 2013 Signature Event in October, celebrating the 150th anniversary of the Battles for Chattanooga. The event’s opening ceremony features special speakers and musical performances, followed by a forum with well-read historians on the crucial Battles for Chattanooga, living history demonstrations and a Civil War exhibit offering rare artifacts from the battles. Attendees can also enjoy special tours, book signings and educational symposiums throughout the four-day event. The Signature Event, officially titled Occupation and Liberation, takes place Oct. 9-12 at the Chattanooga Convention Center and surrounding historic sites. For more information, call (615) 532-7520 or visit tncivilwar150.com.
Want to see your event in H&F? Submit your small-town festivals for consideration at tnhomeandfarm.com/ events, or email us at thaf@jnlcom.com. tnhomeandfarm.com 37
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Harvesting Knowledge Teachers bring agriculture into the classroom – and to outdoor gardens
Story by Lori Boyd Photography by Wendy Jo O'Barr
At Christa Campbell’s outdoor classroom
at McFadden School of Excellence in Murfreesboro, fourthgraders weed a fruit and vegetable garden, while fifth-graders handle the planting process. Not only do the students grow and harvest produce, but they learn about math and science along the way. And they can thank the Agriculture in the Classroom (AITC) program for their new learning environment. AITC works to increase agricultural literacy through the awareness, knowledge and appreciation of agriculture. “The main goal of the program is to teach that food and fiber comes from the farm,” says Charles Curtis, director of special programs for the Tennessee Farm Bureau Federation, which oversees the Tennessee Foundation for Agriculture in the Classroom. “Hands-on activities, such as the farm tours and outdoor gardens, are the most effective teaching tools and have a lasting impact on children.” Both kids and adults benefit from AITC. Through the program, educators
like Campbell can take advantage of a wide variety of materials ranging from lesson plans to interactive learning projects, as well as free workshops that provide training and a complimentary resource kit with up to $200 worth of materials. These workshops take place at various locations across the state. “The teachers can take what they learn at the workshops, along with the teaching materials they receive, and incorporate them into their own individual classroom curriculums,” says Chris Fleming, associate director of special programs for the Farm Bureau. They also have access to another
aspect of the program, the Literacy Library, which is available through most county Farm Bureau offices. “The Literacy Library offers books about agriculture that are recommended for use in the classroom,” Fleming says. Throughout the state, many teachers understand the need for agriculture education and have made great strides. Bridget Young, a firstand second-grade teacher, and Lisa Hendrickson, a paraprofessional, worked together to implement Ag Week at Alcoa Elementary in Blount County. “In Alcoa, we’re in the city,” Young says. “A lot of kids have never seen a farm.” Young, who has been recognized at the state and national levels for her efforts, used online AITC resources and information gained at workshops to create a week of activities that coordinated with the theme Peace, Love and Agriculture. Each day had a unique agricultural focus and topics
Students learn about math and science through gardening in their outdoor classroom at McFadden School of Excellence in Murfreesboro. tnhomeandfarm.com 39
included water, land conservation, the farmer, plants and animals. “They think it’s just plants and animals, but it’s really your water and your land and everything that has to do with our daily lives,” Young says. “Have a day without agriculture, and you wouldn’t have anything.” Tanna Nicely, assistant principal at Sarah Moore Greene Magnet School in Knoxville, connects agriculture to other academic subjects. “Agriculture encompasses so many of the sciences,” she says. Nicely has been involved with the AITC program since 1990, when she decided she wanted a garden for her classroom. Through the Farm Bureau’s Outdoor Classroom Garden Mini-Grant Program, she received funding that allowed her to raise three vegetable gardens to use as learning tools. “It helps children find out where their food comes from, how to be selfsufficient and how to make healthier food choices,” Nicely says. Over the years, she has made significant contributions to agricultural literacy, including writing new grants
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that support education efforts. She developed the Jeffersonian Heirloom Garden Grant, which caught the eye of the White House. In April 2013, she took a group of five students to Washington, D.C., where they planted a kitchen garden with First Lady Michelle Obama. Back in Murfreesboro, Campbell, who teaches math and science to fourth- and fifth-graders, received information on the outdoor classroom grant after attending an AITC workshop in Nashville. She applied for the grant and received the funds to begin the project in 2012. As with Young’s Ag Week, she utilized volunteers to get the project off the ground. “Someone knows someone who can help,” she advises. Fleming also notes that the AITC workshops also connect teachers with non-educators known as Farm Friends. “Farm Friends are volunteers in the community who are available to help with projects,” he explains. “Their names are included in a catalog that is given out at the workshops.”
Campbell says what began as a small garden now includes many other facets of farming, such as a chicken coop with two laying hens and a rooster. “We have added an observation beehive in my classroom, some experimental growing in milk crates, palette gardening and a new blueberry patch,” she says. The students also continue to plant, maintain and harvest the garden’s produce, which is then donated to a retirement home. Campbell considers the project a grand success. What’s more, the school can apply for the grant on a yearly basis to continue to receive funds to help their outdoor garden classroom grow. “Be encouraged by someone who has done it,” she says. H&F
Teacher Christa Campbell (center) learned about the mini-garden grant through an Ag in the Classroom workshop. Her students also have a chicken coop and an observational beehive.
Grants for Gardens Teachers or schools interested in applying to receive a grant from the Tennessee Farm Bureau to fund an Outdoor Classroom Garden can find details and an application at tnfarmbureau.org. Click on Education & Resources, and select Grants & Tours. (Other AITC educational resources and materials are also available under the Education & Resources section.) The website lists both qualifying criteria and includes a downloadable application for both the outdoor classroom garden as well as another grant opportunity for farm tours. For questions, contact Charles Curtis, Chris Fleming or Kristy Chastine at (931) 388-7872. Additional educational resources can be found at agclassroom.org, the website for the National AITC Association.
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Restaurant Review
The Queen of Barbecue Brownsville restaurateur gets national attention as a female pitmaster Whoever said barbecuing was a man’s job never met Helen Turner. The 58-year-old Brownsville woman is the owner and pitmaster at Helen’s BarB-Q, and she’s been serving up smokin’ good grub since 1996. “I started working here 30 years ago when an older man had the restaurant, and I helped him,” Turner says. “He was aging and decided he didn’t want it anymore. He told me if I’d pay the taxes, it was mine.” Turner seized the business opportunity, and since then, she has developed a local – and national – following for her pulled pork
sandwiches, ribs, bologna, Polish sausages and made-from-scratch sauces in hot and mild. Homemade sides include baked beans, potato salad and coleslaw. In 2012, Turner was featured in Southern Living’s Smokin’ Hot List, recognizing 10 of the South’s best pitmasters. And in March 2013, Turner boarded a plane for the first time in her life to attend the Wine + Food Festival in Charleston, S.C., where she was crowned the first-ever Queen of Barbecue by the Southern Foodways Alliance. Previous winners have all been kings.
“I don’t know any other females that do it, but you know, women are good cooks,” Turner says. “My husband Reginell comes in and starts the fire for me every morning at 5 a.m. before he goes to work. He’s been doing that for 17 years. We’ve been married for 30.” Turner cooks on an open pit with plenty of hickory wood smoke on the restaurant’s screened-in back porch. She doesn’t season the meat – she prefers to let her customers do that themselves with her signature sauces. Rumor has it there are only a few female pitmasters in the country. Turner figures that’s because not many women want to work around smoke and fire. She admits the fumes sometimes drive her to tears. “I guess I’m one of a kind,” Turner says, chuckling. As for retirement? She doesn’t see herself abandoning the pit any time soon. “I just enjoy working. It keeps me busy,” Turner says. “And I love my customers. They’ve been coming so many years that I start fixing their food when they walk in, ’cause I already know what they want. I just welcome everybody that comes in and tell them, ‘Make yourself at home.’ ” – Jessica Mozo
Jeffrey S. Otto
The Dish on Helen’s Bar-B-Q Location: 1016 N. Washington Ave., Brownsville, TN 38012 Phone: (731) 779-3255 Hours: 10 a.m. to 7 p.m. Monday through Friday, and 10 a.m. to 5 p.m. Saturday. Closed Sunday. As always, please call ahead before traveling long distances. tnhomeandfarm.com 43
Tennessee Events & Festivals This listing includes a selection of events
of statewide interest scheduled in September, October and November. Most of these events are provided to us by the Tennessee Department of Tourist Development. You can view a complete listing of statewide events on their website at tnvacation.com. To learn how to include your local events in this section, please visit tnhomeandfarm.com/events. Due to space constraints, we are unable to list all of the events provided. Events are subject to date change or cancellation. Please call the contact listed before traveling long distances to attend.
September Sept. 5-19, Dandridge
Music on the Town Concert Series | Tap your toes to the beat at the
Music on the Town Concert Series, which features local bands every Thursday. The first concert of the season features Paula Michelle, and the event is free to the public. CONTACT: mainstreetdandridge.com
Sept. 6-15, Nashville
Tennessee State Fair | Come hear one of over 50 musical acts perform, see the famous racing pigs, take in a mule pulling show, and taste all the wonderful treats available during the fair. Don’t forget to try a deep-fried Moon Pie available only during the state fair. CONTACT: tnstatefair.org
Darryl Worley’s Tennessee River Run | Country music star Darryl
Worley presents his annual festival including events like Song Writers in the Round, a 5k run, battle of the bands, a bass fishing tournament and more. The event culminates Saturday evening with a concert on Main Street in downtown Savannah. CONTACT: tnriverrun.org
Sept. 14, Goodlettsville
3rd Annual Arts & Antiques Festival | Stop by this free event along
Main Street in Goodlettsville, which features antique appraisal shows, the 100 for 100 Art Show & Sale, and the Goodlettsville Flavorfest with samples from local restaurants and caterers. CONTACT: imaginegoodlettsville.org
Collectors can rummage through U.S. and foreign coins, ancient coins, tokens, gold and silver, paper money, Confederate money and much more that will be bought and sold by dealers from several states. CONTACT: (731) 394-3972
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International Cowpea Festival & Cook-off | Don’t miss this event
that focuses on the agricultural impact of the cowpea. A cowpea cook-off, marketplace, entertainment, food vendors and historical stories are just some of the activities visitors can enjoy. CONTACT: (423) 472-6587, cowpeafestival.com
Crown Winery Guitarfest | Live
music will play nonstop from noon until around midnight, with showcase performances from noon until 6 p.m. featuring artists sponsored by guitar companies and record labels. Visitors can stop by booths including luthiers, guitar companies, arts and crafts. CONTACT: (731) 784-8100, crownwinery.com
Sept. 19-21, Kodak
14th Annual Dumplin Valley Bluegrass Festival | Bring your
friends and family for three days of some of the finest bluegrass you’ll ever hear in an old converted dairy barn. Music, food, fun, camping and jamming all make for a beautiful East Tennessee experience. CONTACT: (865) 397-7942, dumplinvalleybluegrass.com
in 11 competitive classes, will be on display on Friday and Saturday from 9 a.m. to 4 p.m. featuring the theme of “Heart in Hand…Revisited.” CONTACT: (931) 252-2755, quilt-festival.com
Sept. 7, Jackson
54th Annual West Tennessee Collectors Club Coin Show |
Sept. 14, Charleston
25th Annual Upper Cumberland Quilt Festival | More than 500 quilts,
held at 7 p.m. every Friday in September, will feature some of West Tennessee’s most talented bands. Come enjoy great local music, and don’t forget your chair! CONTACT: downtownjackson.com
Sept. 7-8, Jackson
runners are welcome to the fun run, where they’ll enjoy a scenic journey through the quaint roads of Somerville. Before the race begins, participants can warm up to today’s top tunes. CONTACT: (901) 465-3802, fayettecares.org
Sept. 19-21
Main St. Live | This concert series,
Jackson for this outdoor music festival dedicated to preserving old time string, bluegrass and gospel music. CONTACT: caseyjones.com
Cotton Pickin’ 5k and 1k Cotton Candy Fun Run | All
Sept. 14-15, Humboldt Sept. 12-14, Savannah
Sept. 6-27, Jackson
Casey Jones Village Old-Time Music Festival | Take a trip to
Sept. 14, Somerville
Sept. 21, Sevierville Sept. 13-14, Norris
“Days of the Pioneer” Antique Show | Norris’ own
“Days of the Pioneer” Antique Show will feature 60 of the best 18th- and 19th-century antique dealers in the country. Held on the beautiful grounds of the Museum of Appalachia, the event will include historic demonstrations, Civil War re-enactors and mountain music. CONTACT: museumofappalachia.org
Pittman Center Heritage Day |
This event features clogging, genealogy, a dog show, heritage-type crafts and more. CONTACT: (865) 436-5499, pittmancentertn.com
Sept. 21-22, Crossville
10th Annual Cumberland Homesteads Apple Festival |
This year’s theme is “Everything Apple” for this family-friendly event that includes live music, lots of good eats, a kids’ zone, arts and crafts vendors and storytelling . Enjoy fried apple pies, cold cider, apples by the bag and many homemade apple baked goods. CONTACT: cumberlandhomesteads.org
Sept. 21-Nov. 3, McMinnville
Sept. 28, Oct. 12 & Oct. 19, Spencer
Oct. 5, Sparta
Cedarwood Pumpkin Patch |
Baker Mountain Farm Fall Festivities | Discover loads of fun for
15th Annual Liberty Square Celebration & Lester Flatt Memorial Bluegrass Day |
Bring the whole family to the annual pumpkin patch at Cedarwood Farms, where families can enjoy hayrides, and corn and hay mazes on the 100 acre farm. There’s also a patch for pick-your-own pumpkins to take home. CONTACT: (931) 939-3690, cedarwoodfarmstn.com
Sept. 26, Jackson
Pumpkin Field Day | Pumpkin growers gather on the grounds of the West Tennessee AgResearch & Education Center for discussions on pumpkin production focusing on pumpkin health, disease and pest prevention and interesting varieties. CONTACT: (731) 424-1643, westtennessee.tennessee.edu Sept. 26-29, Crawford
Jammin at Hippie Jack’s |
the entire family including pumpkins, a petting farm, mazes, play areas, gift shops and concessions. Open to the public on three Saturdays this fall. CONTACT: (931) 316-9072, bakermountainfarm.com
October Oct. 4-5, Erwin
Unicoi County Apple Festival |
Join in the fun at this 36th annual festival, which draws more than 110,000 annually. It offers something for everyone, including crafts, antiques, a children’s areas and entertainment. CONTACT: (423) 743-3000, unicoicounty.org/apple-festival
Pumpkin Harvest Display | More
than 70 varieties of pumpkins, gourds and winter squash grace the grounds of the West Tennessee AgResearch & Education Center. Thousands of pumpkins grown at the center for research and learning are converted into art as the studies are completed. CONTACT: (731) 424-1643, westtennessee.tennessee.edu
Sept. 27-28, Columbia
Southern Fried Festival | Enjoy live
music, a cooking challenge, 5k run and much more at this downtown Columbia. CONTACT: southernfriedfest.com
featuring antique tractors, engines, cars and trucks, along with anything from farming’s past. CONTACT: (731) 858-2403
Sept. 28, Dandridge
Scots-Irish Festival | Celebrate the
Scots-Irish settlers through live music, dance, demonstrations and food at this event, which is free to the public. CONTACT: (865) 397-7420, scots-irish.org
Sept. 28, Livingston
Story Telling Festival | Discover the
rich oral history of Tennessee storytellers spanning all genres including children’s stories, folk legends, ghost stories and many others. CONTACT: (931) 823-1916
Halls Mill Sorghum Squeeze |
Watch sorghum syrup being made from the field to pour-it-on-the-pancakes ready. Festivities begin at 8 a.m. with music, clogging, homemade ice cream, food, crafts and more. CONTACT: (931) 294-2154
Oct. 5, Granville
Granville Fall Celebration |
Oct. 5, Jefferson City Oct. 12, Byrdstown
Sierra Hull Bluegrass Festival | Join in the fun at this
bluegrass festival, which includes a 5k run/walk and a cruise-in to benefit the troops. Live entertainment later in the day features music by Sierra Hull and other performers. CONTACT: sierrahullfestival.com
Visit tnhomeandfarm. com/sierrahull for a chance to win a set of four wristbands for free entry to the Sierra Hull Bluegrass Festival in Byrdstown.
Sept. 28, Sardis
Sardis Antique Farm & Home Show | Don’t miss this free event
Oct. 5, Unionville
Activities include jazz on the Cumberland, a quilt show, storytelling, blacksmithing, scarecrows, arts and crafts, music, food and Civil War living history demonstrations. CONTACT: (931) 653-4151, granvilletn.com
Celebrate Americana, blues, bluegrass, folk, jazz and rock ‘n’ roll at this four-day music festival. Enjoy more than 30 live performances, camping along the Obey River, fine foods, local crafts, kids activities and more. Weekend and day passes available. CONTACT: jamminathippiejacks.com
Sept. 26-Dec. 1, Jackson
Celebrate the history of bluegrass and its legend Lester Flatt at this full-day festival. Guests can enjoy music, crafts, food, games, a truck and car show and much more. CONTACT: (931) 836-3552, spartachamber.net
Oct. 4-6, Jonesborough
41st Annual National Storytelling Festival | This event
features compelling performances by internationally-known professional tellers at the International Storytelling Center. CONTACT: (800) 952-8392, storytellingcenter.net/events
Oct. 4-6, Tiptonville
Reelfoot Arts & Crafts Festival | Chosen as one of the top three
arts and crafts shows in Tennessee, this event features more than 300 exhibitors including artists, potters, carvers and jewelry makers. CONTACT: (731) 885-7295, reelfootartsandcrafts.com
Old Time Saturday | Visit Jefferson County’s largest annual festival that features a yard sale extravaganza, regional vendors, music, food and so much more. CONTACT: (865) 475-7367 Oct. 5-6, Centerville
National Banana Pudding Festival | Come celebrate the ultimate
Southern treat – banana pudding. Read more on page 8. CONTACT: (931) 994-6273, bananapuddingfest.org
Oct. 5-6, Townsend
Smoky Mountain Woodcarving Festival | See woodcarving at its best
with competition from beginner-level through professional. Stop by the two-day trade show, where you can buy handmade items for sale. CONTACT: (865) 448-0044, woodcarvers.com/festival
Oct. 11-12, White Bluff
Courthouse Quilt Guild’s 16th Annual Quilt Show | This free quilt
show celebrates 80 years of the quilts of Bernice L.A. Stokes. The event takes place at the White Bluff Church of Christ and is held in conjunction with the White Bluff Street Fair. CONTACT: (615) 797-9662
Oct. 11-12, Hohenwald
Oktober Heritage Festival | Arts, crafts, food and entertainment can be enjoyed, as well as the annual Fall Classics Car & Truck Show. CONTACT: (931) 796-4084, hohenwaldlewischamber.com
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TRH ANNUAL MEETING NOTICE Tennessee Rural Health Improvement Association’s (TRH Health Plans) annual meeting will be held at the Cool Springs Embassy Suites in Franklin, Tennessee, beginning Monday, Dec. 9, 2013, at 9 a.m. through Tuesday, Dec. 10, 2013. Business at the meeting will include: the annual membership report, election of the Board of Directors for the coming year, discussion of activities and service, and other necessary business that may come before the membership. Each member in attendance is entitled to vote on any issues discussed during the meeting and the election of the Board of Directors, which will occur on Dec. 10, 2013. Lacy Upchurch, President Tennessee Farm Bureau Anthony C. Kimbrough, Chief Executive Officer Tennessee Rural Health Improvement Association
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Oct. 12, Lebanon
Oct. 25-26, Dayton
Second Saturday Bluegrass | Enjoy
PumpkinFest 2013 | Join the fun for two days filled with food, entertainment, and Halloween festivities for the whole family. CONTACT: mainstreetdayton.org/events
authentic bluegrass music by Sugar Ridge every second Saturday of the month. CONTACT: fiddlersgrove.org
Oct. 12, Grand Junction
16th Annual Heritage Festival | Held at Ames Plantation, the Heritage Festival highlights the diverse lifestyles of West Tennesseans of the 19th century. Festivities begin at 9 a.m. CONTACT: amesplantation.org
Oct. 12, Dandridge
Dandridge Arts Excursion | This
celebration features local artisans and crafters hosting demonstrations, including ceramics, chair caning, jewelry, wood burning and turning, stained glass, painting, quilting and more. CONTACT: mainstreetdandridge.com
Oct. 12, Johnson City
Open House on the Quilt Trail |
Dozens of farms and businesses in northeast Tennessee will be open for guests to view the quilt murals, meet and greet quilt barn owners, and enjoy antique quilts in celebration of the trail’s 10-year anniversary. CONTACT: quilttrail.org
Oct. 19, Oliver Springs
6th Annual October Sky Festival | Discover the heritage of Oliver
Springs at this annual event, featuring a film location tour, rocket launches, antique appraisals, coal mining, children’s activities, local music and food favorites and much more. CONTACT: octoberskyfestivaltn.org
Oct. 19, Milan
Fall Folklore Jamboree | More
than 100 traditional folk artists, musicians and demonstrators will cover the grounds of the West Tennessee Agricultural Museum. CONTACT: (865) 974-7121, milan.tennessee.edu
Nov. 8-Dec. 31, Granville
November Nov. 2, Piperton
A Night of Southern Elegance |
Beginning at 5:30 p.m. and going until midnight, this elegant dinner auction gala with live entertainment supports the work of Fayette Cares. There are silent-auction tables and great entertainment with live music to dance the night away. CONTACT: anightofsouthernelegance.com
Granville Country Christmas |
The Sutton Homestead will be decorated in a Victorian style with guided tours Wednesday through Saturday from 12 to 3 p.m. There will be Christmas dinner shows in December, weekly Christmas bluegrass dinner shows each Saturday night in December, antique toy shows and much more throughout the season. CONTACT: (931) 653-4151, granvilletn.com
Nov. 15-Jan. 4, Bristol
Speedway in Lights | Tour this
stunning display of more than one million lights and hundreds of displays by car on the Bristol Motor Speedway. Visitors can also make a reservation to bring your group through by bus. CONTACT: (423) 989-6900
Come Grow With Us at the 2013 Tennessee State Fair!
The Tennessee State Fair is a leading Tennessee agricultural event. Our mission is to engage and educate people on the importance of agriculture in everyday life. Visit Kids’ Country and the Barnyard Animals for the little ones. The Green Collar Exhibition is the place to learn the latest on energy technologies. You don’t have to live on a farm to appreciate agriculture! There are many more events to enjoy at the fair! To learn more or purchase tickets and ride wristbands, visit www.tnstatefair.org.
Oct. 19, Mount Pleasant
Mid-South Barbecue Festival |
Celebrating its sixth year, this fall festival includes a BBQ cook-off, a 5k race, live entertainment, a kids’ zone and kids’ costume contest, vendors, food and a scarecrow competition. CONTACT: (931) 379-9837
Oct. 19-20, Nashville
Music & Molasses Arts & Crafts Festival | Enjoy four acres of
family fun with molasses making and tasting at the sorghum mill, music shows, square dancing, apple butter cooking, a grist mill, great food and lots more. CONTACT: (615) 837-5197, tnagmuseum.org tnhomeandfarm.com 47
view from the back porch
The Jack-O’-Lantern Legend Pumpkin-picking and scary stories carve family memories It is an absolute spectacle. We’ve talked about it for days. The excitement has been building, and we’re finally here. Five pairs of legs bending, twisting and stretching, while arms are grabbing, lifting and passing. We’re playing Pumpkin Patch Twister, and it’s every man for himself. “I want a tall, skinny one!” “I want mine to be round and fat!” “I want one that’s shaped like Frankenstein’s head!” Finding the perfect pumpkin is the first step in one of our family’s favorite fall traditions, and we all take it very seriously. After all, the actual shape of the pumpkin has quite a bearing on the overall success of your final carved product. If you plan to create a Frankenstein jack-o’lantern, it’s best to find a pumpkin that sports a wide
the devil to have a drink with him. Jack, who lived up to his moniker, did not want to spend money, so he persuaded the devil to turn himself into a coin that Jack could use to pay. The devil agreed, but instead of buying the drinks, Jack decided to keep the money. He put it deep down inside his pocket beside a silver cross, which made the devil unable to turn back to his original form. Eventually, Jack let the devil go, as long as he promised not to bother Jack for one year, and if Jack died, the devil would not claim his soul. A year later, Jack convinced the devil to climb a tree for a piece of fruit. While the devil was picking the fruit, Jack carved a cross into the tree’s bark, which prevented the devil from climbing down until he promised Jack that he wouldn’t bother him for 10 more years. When Jack died, God wouldn’t allow him into heaven. The devil, upset by the tricks Jack had played on him but keeping his word not to claim his soul, would not let Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved turnip and has wandered the earth with it ever since. The Irish called this ghostly figure Jack of the Lantern, eventually shortened to the term we use today, jack-o’-lantern. Folks in Ireland and Scotland started carving their own versions of Jack’s lanterns by etching scary faces into turnips or potatoes and setting them near windows and doors to scare away Stingy Jack and other evil spirits. When they immigrated to America, this tradition came with them. They realized that pumpkins, which are native to our country, make perfect jack-o’-lanterns, and that’s why we carve pumpkins to this very day.” While the smell of roasting pumpkin seeds fills our home, and the kids tote their lanterns to the porch to scare off Stingy Jack, I will get ready to take the annual picture on our front steps, feeling joyful that in upholding family traditions, I am also carving new memories. H&F
This year, as my children draw designs onto pumpkins and etch sharp teeth from the rind, I plan to tell them the story of Stingy Jack, the Irish folktale that gave birth to the term jack-o’-lantern. forehead, prominent cheekbones and a squared-off chin. It took a little time, but we eventually found him. We leave the farm, each of us proudly bear-hugging our own pumpkin, with the exception of my husband, who holds his pumpkin in one arm while the other arm pulls a wagon loaded down with smaller pumpkins to paint, a pumpkin for the dog and one for each guinea pig, two yellow mums and a bundle of Indian corn. When the night of carving arrives, we are ready. Newspapers line the breakfast table. A Hefty bag hangs open, hungry for scraps. Carving utensils are on hand, the camera battery is charged and five pumpkins stand ready for their Halloween makeovers. Once the tops are removed, the kids jump in with both hands. They scoop and squish the gooey orange pulp and take special care to salvage every seed that will soon be sent to the oven for roasting. This year, as they trace their designs onto the pumpkins and etch 100 sharp teeth from the rind, I plan to tell my family the story of Stingy Jack, the Irish folktale that gave birth to the term jack-o’-lantern. Here is the myth as it has been retold over the years, and as I will tell it to my wide-eyed children: “Once upon a time, a man called Stingy Jack invited
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About the Author Lori Boyd is a freelance writer who works part time as a registered nurse. She lives in Murfreesboro with her husband and their three children. Every fall, they look forward to pumpkin carving and seed roasting, among many other family traditions.