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Spring 2013, Tennessee Home & Farm

Spring 2013, Tennessee Home & Farm

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Tennessee Home and Farm magazine highlights restaurants, events, farms, people and places that make Tennessee special and features travel ideas, gardening tips and recipes. This magazine is produced quarterly for Tennessee Farm Bureau members by Journal Communications.

Tennessee Home and Farm magazine highlights restaurants, events, farms, people and places that make Tennessee special and features travel ideas, gardening tips and recipes. This magazine is produced quarterly for Tennessee Farm Bureau members by Journal Communications.

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Published by: Journal Communications on Feb 04, 2013
Copyright:Traditional Copyright: All rights reserved


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tnhomeandfarm.com | Spring 2013

Vaulting to success

GirlS in MadiSonville learn GyMnaSticS on horSeback

Growing his ingredients

chef-turned-farMer produceS food for acclaiMed reStaurant

Gardening trend incorporates edible plants into landscaping
Published for the family members of the tennessee farm bureau

How To eaT Your Yard

editor’s note

Welcome to the New H&F
You might notice from the cover that Tennessee Home & Farm has been revamped a bit. In fact, you might even call it “Extreme Makeover: Home & Farm Edition.” This magazine turned 10 years old last year, and with this issue, we’re introducing a fresh look. Don’t worry, we’re keeping the rural lifestyle content you know and love – it’s just undergone some redesign and reorganization efforts. Pettus Read’s popular column, Read All About It, will still begin every issue. But as you flip through the pages of H&F, you’ll notice a few changes. It’s now divided into three sections: Home: Here you’ll find DIY and around-the-house tips and ideas, along with gardening, cooking and – everyone’s favorite – recipes. Some of you may recognize our new gardening columnist, P. Allen Smith, from his show on public television. Farm: Farmers continue to play a vital role in the Tennessee Farm Bureau and this publication. From a Q&A with a farm family to agriculture fun facts, we’ve increased our efforts to give our readers a chance to learn more about – and connect with – the farmers who grow their food and fiber. Tennessee: This encompasses what many readers tell us they love about the magazine – discovering small-town festivals, visiting local restaurants, traveling to new destinations and meeting interesting folks who make us proud of our state. Throughout this issue, you’ll also learn more ways to take advantage of your Farm Bureau membership, whether it’s saving on hotel stays or entering the annual photo contest. Either way, we hope you enjoy the magazine’s new look, and we look forward to hearing what you think. Thanks for reading! Jessy Yancey, managing editor thaf@jnlcom.com

An official publication of the Tennessee Farm Bureau Federation © 2013 TFBF
Tennessee Farm Bureau Federation

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 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, 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 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


See What’s Happening Online
tEll us aBout your homEtown fEstivals Want to list your town’s festival in our magazine? We’ve made it easy for you. Submit your event at tnhomeandfarm.com/ events. vaulting vidEo Gymnastics on horseback? After you read about this unique sport on page 38, see a video of the girls in action online at tnhomeandfarm.com/ vaulting.

strawBErry sEnsation Some 250,000 online visitors have pinned, liked, tweeted or otherwise clicked their way to reader Karen Norton’s recipe for Strawberry Sheet Cake. Learn the story behind her recipe, which appeared in H&F two years ago, at tnhomeandfarm.com/strawberry-cake.

Find us on Facebook at facebook.com/tnhomeandfarm Follow us on Twitter at twitter.com/tnhomeandfarm

Visit us on YouTube at youtube.com/tnhomeandfarm Sign up for the email newsletter at tnhomeandfarm.com/newsletter



Contents Spring 2013
4 Mailbox
Letters and feedback from our readers Uncle Sid recounts the tale of Cousin Shad's hanging heater

5 Read All About It

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

10 How To Eat Your Yard

14 Gardening

18 Nuts About Nuts

27 Short Rows
Agriculture, rural life and Farm Bureau membership

28 Growing His Ingredients


Chef-turned-farmer produces the food served at acclaimed restaurant

33 Farmside Chat

Q&A with a livestock farmer who serves as director of the Farm Animal Care Coalition

36 Truly Tennessee
Travel, events, arts and local culture

38 Vaulting to Success

Girls in Monroe County learn gymnastics on horseback

43 Restaurant Review

cover story: page 10


Papa Boudreaux’s Cajun Cafe brings New Orleans cuisine to Franklin

44 Events & Festivals

Things to do, places to see

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

48 View From the Back Porch

A little strategy – and humor – gets the entire family to embrace spring cleaning



mailbox Photo finish
Editor’s note: We'll pass along your kind words to Uncle Sid, who, believe it or not, just started blogging. Find a link at facebook.com/readallaboutittn.

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 Editor’s note: You’re very welcome! Congrats to all of the winners of last year’s photo contest. This year, we’re doing it a bit differently. In addition to our annual photo contest, which is no longer restricted to categories (see details on page 36), we’ll also be highlighting a featured reader photo in each issue. The first one is pictured below!

notes for nancy

I enjoy your writing style [“Ice Adventures,” by Nancy DormanHickson, Winter 2012-13]. It’s 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 it’s visiting different sites in Tennessee or trying new recipes, it’s 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. It’s especially nice to have when the farmers are ready to put out their fresh produce – you can’t 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

read more about it

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.” I’m 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

chocolate lovers unite

reader Photo
Julie Faulkner Old Fort

Editor’s 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 it’s 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.



read all about it

The Hanging Heater
Sometimes things seem a lot more involved than what they really are
It was a beautiful Tennessee spring afternoon when I pulled in the long gravel driveway of Uncle Sid and Aunt Sadie’s farm. This time of year, the hills behind their house become bathed in pastel colors with hues of green, yellow and pink – a sure sign that spring has finally arrived. Their white-frame house located among the landscape of the spring-colored hillsides seemed to be part of an artist’s painting hanging in a gallery on the strip in Gatlinburg. Springtime on a Tennessee farm is something to behold! Aunt Sadie met me at the front door, wiping her hands on her apron as usual, and led me to the back portion of their house where the old couple spends most of their time. There, “It seems when the professors got to Shad’s place, he was inside fixing breakfast,” said Uncle Sid. “They knocked on his door and walked right inside. “Shad doesn’t have much furniture,” Uncle Sid explained. “He says he really only needs a bed, a cookstove, something to keep him warm and a chair.” I was wondering where this story was going. And I soon found out over my second cup of cider. “Those college professors noticed right off he had an Ashley wood heater hanging from the ceiling,” Uncle Sid said with a grin. “As soon as they saw that, they started to try to figure out just why he had it hanging up there like that. “One of them figured he hung it up there so it would give off more heat,” he continued. “Another one said he probably put it up there to conserve fuel, and the other one reasoned he did it to allow more space in the cabin.” After another cookie, the old man leaned back in his chair. “All three of those guys were really giving Shad more credit for his intelligence than most of us who know him best would have ever done,” he said. “What was Shad’s reason for hanging the stove from the ceiling?” I asked. “They all started to ask him his reasoning and telling him what a great idea it was,” Uncle Sid said. “Shad, not being one of many words, only grunted and answered them by saying, ‘Not much reason at all. I had a whole lot of baling wire and not much stovepipe.’ ” I really don’t know where Uncle Sid got that story and would bet it wasn’t original, as most aren’t. However, it does a great job in explaining that often we try to make things a lot more involved than what they really are.

“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.

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.



the Benefits of Backyard chickens
always having fresh eggs on hand may be one reason to raise chickens, but gardening columnist p. allen smith says they're also the perfect – though untraditional – pet. and unlike Fido, you can feed them any of your leftovers.

see page 14

Everything but the Kitchen Sink
Gardening, cooking and around the house

Farm Fact

Aging Asparagus
If you’re starting asparagus in your garden this year, remember that you’ll 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. It’s definitely the veggie that keeps on giving.

Popeye Was Right

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.

DIY: Silk Tie-Dyed Easter Eggs
Put a fresh spin on dying Easter eggs using old patterned ties. Here’s the rundown: 1. Head to your nearest thrift store (or your closet, perhaps) and find some cheap patterned ties. They must be 100 percent silk, so check the label to make sure they aren’t polyester. Try an assortment of patterns and colors. 2. Deconstruct the tie. Snip the seams and remove the lining so you’re left with just the silk. 3. Cut a piece large enough to cover an egg. Wrap the egg tightly so the printed side (that would be on the outside of the tie) makes contact with the egg. Once wrapped, secure with a twist tie. Repeat with more eggs, using the same or different tie patterns. 4. Wrap the eggs again with a light-colored, lightweight piece of fabric, such as an old pillowcase or sheet. 5. Place the wrapped eggs in a single layer in a pot (do not stack), and cover with water. Add ¼ cup white vinegar, and bring to a boil. After 20 minutes, carefully remove the eggs with a spoon; let cool. Once cool, remove the fabric.

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 sautéed 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.



Smartphone, Smart Gardening
Need some help keeping annoying insects and pests out of your garden? There’s an app for that. A team from the University of Tennessee Institute of Agriculture along with other land-grant institutions developed the mobile application called Integrated Pest Management Lite (IPMLite). The app is designed to help make gardeners aware of pests as they develop over the season, as well as provide them with how-to information on insect and disease management, pruning and fertilization schedules, and more. It even alerts users when destructive pests show up in their garden. It’s available for both iPhone and Android platforms for $9.99. For more information about the IPMLite app, visit www.agriculture.utk.edu.

Spring Cleaning Secrets
’Tis the season for scrubbing. Here are a few tips from the experts at Good Housekeeping: • Move the furniture. Get behind couches, beds and other heavy furnishings to wipe the baseboards, vacuum the dust bunnies and find that missing sock. Wash throw rugs and mats, if possible, and use your dryer to air-fluff curtains. • Polish wooden furniture without leaving smears. Put the polish on a cloth before rubbing it on the wood. Give it time to dry, and then use a clean, dry cloth to buff the wood. • Don’t just do it halfway. Allow yourself enough time to purge your junk drawers, medicine cabinets and storage closets. Separate what you don’t plan to keep into bags for recycling and trash. For a little history behind spring cleaning, as well as the small matter of convincing your family to participate in this annual event, turn to page 48.

Find more spring gardening tips in the Home & Garden section of tnhomeandfarm.com.




How To

eat your yard
gardEning trEnd incorPoratEs EdiBlE Plants into landscaPing
Story by Carol Cowan

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 I’ve got beets right on the curb,” she says. “But they are just spectacular because the foliage is a burgundy red. I’ve got a stone stairway that goes from the curb up to my front door, along which I’ve planted thyme and lavender and rosemary and chives all mixed in with flowering plants. It’s absolutely beautiful.”

eat your yard? Well, We’re not talking about learning

“edibles are beautiFuls,” according to Paul Baxter and Glenda Ross, passionate advocates and owners of Greenbriar Farm & Nursery for Edible Landscaping in Norris. You won’t 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


About These Photos
1. Growing fruit trees doesn't require an orchard. Homeowners can plant one or two peach trees and, once they take root, be eating fresh peach pie every summer for years to come. 2. Dennis Graham plants a mix of lettuce greens in his Williamson County backyard in order to enjoy fresh salads during the growing season. His suburban garden also includes other greens such as spinach, kale and chard, plus a variety of other produce worthy of the farmers market. 3. Dr. Susan Hamilton, director of UT Gardens, intermingles herbs such as rosemary and chives with the flowering plants that border the stone stairway leading up to her home in Knoxville. Her home landscape also features oxblood beets, ornamental peppers, giant mustard greens, a columnar apple tree and even edible flowers. 4. Blueberry bushes are a gorgeous shrub, according to Paul Baxter of Greenbriar Farm & Nursery for Edible Landscaping in Norris. The antioxidant-rich berries make a tasty snack in the summer, and the foliage turns a beautiful burgundy and scarlet during the spring and fall while the stems become hot pink. 5. Lavender, mint and thyme are pretty enough to use as ornamental plants, but they also allow home cooks to simply step outside to snip a fresh garnish for their meals.








burgundy and scarlet red. In the spring and fall the stems turn a hot pink color. They’re pretty when they’re in bloom; they’re 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 that’s for ground cover or a shrub, whether it’s 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 homeowner’s yard more productive and more environmentally friendly by making use of that space to produce food rather than to produce grass.” And let’s 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. “I’ve 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 Nancy’s Peachtree Bee Sanctuary in Nashville. “Why not grow a variety that produces food? It just makes sense.”

Seven Tips to Getting Started
Inspired to incorporate some edibles into your home landscape? Here are some tips to get you started. 1. Make a plan. Ask yourself, “What do I like to eat? What space can I use?” 2. Do your research. Learn which plants have similar requirements as far as soil type, water and sunlight, and plant them together in little “soil islands.” Blueberries require acid soil; herbs like it hot and dry. Hamilton also recommends looking for cultivars that have particularly ornamental qualities, such as Bright Lights Swiss chard and Black Lace elderberry. 3. Start small, and have a pot ready or a hole dug before you buy a plant, Baxter and Ross say. 4. Don’t rip up your whole yard and start over. Start with one corner and plant a blueberry bush and a couple of annuals. Blackberries and raspberries are also easy to grow. 5. Analyze your landscaping needs, and find edible plants to meet them. Think vertically, horizontally, ground cover, trees, what can grow in a pot or up a trellis. There’s an edible choice for every landscaping need, Ross says. 6. Walk out and look at your plants often to keep abreast of disease or insect problems. “Plants are plenty willing to tell you how they’re feeling by their color or how they grow,” Baxter says. “The most important thing you can see in a garden is the gardener’s shadow.” 7. Make sure any fertilizers, pesticides and mulches you use are safe for edible plants.




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 didn’t 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.

good for your hEalth
This untraditional pet is family friendly in more ways than one. They have all of the personality and unique qualities of traditional house pets at a comparatively low cost, but they also give back on a daily basis. Hens lay approximately one egg every 24 to 26 hours, meaning that with just a few birds you can have fresh scrambled eggs every morning. These eggs don’t just taste better than store-bought eggs – they are better. They contain less cholesterol than store-bought eggs and more vitamin A, vitamin E, betacarotene and omega-3 fatty acids. With the recent increase in food prices,

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.

thE ultimatE rEcyclErs
Chickens are also the ultimate recyclers. They can, and will, eat anything! I provide the hens with lay pellets (15 to 18 percent protein, completely balanced) to keep them producing a steady supply of eggs. I often supplement the birds’ diet with table scraps and leftovers, which reduces waste in my kitchen. They love cherry tomatoes from the garden.







I like to toss a few of them into the chicken pen and watch as my birds play tomato soccer! If you’ve ever seen a chicken roaming free, though, you know that they’re prone to peck and scratch for whatever they can find. That’s particularly useful in the garden, as they’ll 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 – it’s a free organic fertilizer

that is high in nitrogen, phosphorus and potassium.

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 don’t have to house-train them, and the only attention they demand is the once daily

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.

feeding, watering and collecting of eggs. There are different rules for labeling meat and eggs when they are being sold, but I find it’s 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 it’s easy to see why. Take a chance on this non-traditional pet, and you’ll be sure to reap the benefits for years to come.

Fresh Egg Frittata
With all the fresh eggs you’ll be collecting, this frittata recipe will prove popular in your kitchen. Estimated prep time: 5 minutes Cooking time: 5-10 minutes Makes: 2 servings 4 fresh eggs 1 tablespoon milk salt and pepper, to taste 2 tablespoons shredded cheese (any variety)

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 oven’s 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, sauté 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.





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 they’re not nuts), though evidence of an edible peanut paste extends well before Carver’s 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 region’s 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

george WasHington carver

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.

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.


Peanut Butter chocolate cake Balls

Pecan-Crusted Cajun Chicken Fingers
Estimated prep time: 15 minutes for the chicken; 10 minutes for the sauce Cooking time: About 20 minutes Makes: 6-8 servings (about ¾ cup dipping sauce) 1 cup pecan pieces, finely chopped 1 cup breadcrumbs 3 tablespoons cajun seasoning, divided 2 large eggs ¼ cup olive oil 2 pounds chicken tenders

Cajun Honey-Mustard Dipping Sauce
½ 2 2 1 ¹⁄₈ cup mayonnaise tablespoons tennessee honey tablespoons dijon mustard tablespoon cajun seasoning teaspoon cayenne

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.

crunchy cabbage Peanut slaw

Peanut Parsley Pesto

Pecan-crusted cajun chicken fingers

chocolate Pistachio Bread Pudding



Crunchy Cabbage Peanut Slaw
Estimated prep time: 15 minutes Makes: 6-8 servings of about ¾ cup each (depending on how densely packed) 2 cloves garlic 2 tablespoons sugar 1 jalapeño pepper 4 green onions ½ cup mayonnaise ½ cup vegetable oil ¹⁄₃ cup cider vinegar 1 teaspoon salt 1 pound cabbage slaw mix (with carrots) 1 sweet red pepper, sliced very thin 1 cup peanuts, chopped 1. In a food processor, puree garlic, sugar, jalapeño, green onions, mayonnaise, oil, vinegar and salt until the mixture reaches a smooth dressing consistency. 2. Mix dressing and remaining ingredients together in a large bowl. Serve immediately, or peanuts will get soggy. Garnish with crushed peanuts and chopped green onions.

Peanut Butter Chocolate Cake Balls
Estimated prep time: 2 hours (includes baking cake, cooling time, assembly and dipping) Cooking time: About 30 minutes (for baking cake and melting chocolate) Makes: 12 medium or 16 smaller servings 1 yellow cake, prepared according to package instructions in any pan size, baked and cooled ¾ cup water ¾ cup sugar ¾ cup peanut butter 2 cups semisweet chocolate chips ½ cup white chocolate chips 1 cup salted peanuts, chopped 12-16 decorative cupcake liners 1. In a medium saucepan, bring water and sugar to a boil. Reduce heat and simmer until sugar is dissolved. While still warm, stir in peanut butter. Whisk until evenly blended. 2. When cool enough to handle, stir into the baked and cooled yellow cake. With clean hands, mix liquid into cake until very well (and evenly) moistened. 3. With a medium-sized ice-cream scoop, spoon cake mixture onto a parchment-lined cookie sheet. This should yield 12 large or about 16 medium-sized cake balls. Freeze until well set, about 1 hour. 4. Melt semisweet chocolate in microwave on low setting until just melted. Carefully pick up and coat each cake ball with chocolate; set in cupcake liners. (There isn’t a neat way to do this, so be prepared for some dripping and clean-up. It’s worth it!)

5. Melt white chocolate and drizzle over the top of each cake ball. Quickly sprinkle chopped peanuts on top before chocolate hardens.

Chocolate Pistachio Bread Pudding
Estimated prep time: 35-40 minutes Cooking time: About 1 hour Makes: 6-8 servings 3 cups semisweet chocolate chips, divided 4 eggs 1 cup firmly packed brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 teaspoon vanilla extract 2 cups milk 4 cups crusty bread, cubed ½ cup pistachios, chopped 1. Lightly grease an 8½-by-4½-inch loaf pan. Melt 1 cup chocolate chips. Set aside. 2. In a large bowl, whisk together eggs and brown sugar. Add milk, spices, vanilla and melted chocolate. Whisk again until evenly blended. Add the bread to the egg mixture. Make sure the bread is submerged. Set aside for 30 minutes. 3. While bread mixture is standing, preheat oven to 350 degrees. Spoon half of the bread mixture into loaf pan. Sprinkle the additional 2 cups of chocolate chips and ¼ cup pistachios over the bread mixture. Cover with remaining bread mixture and ¼ cup leftover pistachios. 4. Bake for about 55 minutes or until center is set. Cover top with foil for the final 15-20 minutes of baking. Serve warm or room temperature.

Peanut Parsley Pesto
Estimated prep time: 15 minutes Makes: 2 cups 1 cup salted peanuts 1 cup fresh parsley, packed lightly 1 cup grated Parmesan cheese 4 cloves garlic 1 cup olive oil ¹⁄₈ teaspoon cayenne pepper 1. Puree all ingredients together in a food processor or blender until evenly mixed. 2. Serve over pasta, grilled pork chops, broiled salmon or as a spread on sandwiches.


Peanuts aren’t 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 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 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.



Exclusive Farm Bureau Member Savings

TOLL-FREE: (877) 363-9100 Visit our website at www.tnfarmbureau.org/ memberbenefits

Auto Loan Refinancing from Farm Bureau Bank (866) 645-8123

Drive your dream ride home today!
• • • • Special Farm Bureau member rates* Up to 100% financing Call (866) 645-8123 or visit farmbureaubank.com/tfbf to apply today Competitive financing for motorcycle, boat and RV loans also available

*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.

DO MORE with Gen4
America’s #1 choice for Satellite Internet is now better than ever!
No cable, No DSL, No problem • With speeds from 10M to 15M Available to new subscribers by calling Perfect 10 – (888) 281-1988
Best Farm Bureau HughesNet Offer Ever! Available everywhere in Tennessee – Call tODay!
• Packages starting at just $49.99 • $100 additional rebate for Farm Bureau members • Free wireless router – $49.99* value • Free professional installation

*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.

Identity Theft Restoration & Consultation Services
• Included with your Tennessee Farm Bureau membership

DirecTV (888) 238-7949
• Get the best deal • Plus a $50 Visa gift card • DirecTV anytime, anywhere • #1 in customer satisfaction over all other cable providers
See back cover for additional information. Call for full details. Some restrictions apply.

• 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.

(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

Discount Home Security PowerLink – (877) 832-6701
FREE security system – $850 value.
• $5 off monthly monitoring • Free smoke detector OR free remote – 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. Offer valid for new customers only. Other rate plans available. Cannot be combined with any other offer. PowerLink, LLC TN. Cert. #C-0332.

Prescription Discount Program
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, including both name-brand and generic drugs. Simply present your membership card at a participating pharmacy to receive your discount (information on back of card). Don’t have a membership card? Visit our website to reprint your card or to check for participating pharmacies and drug pricing.

*This card is not an insurance benefit and will not offer additional savings on pharmacy discounts offered through insurance plans.


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

Official Notice of Annual Meetings
tennessee Farmers insurance companies

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

Farm Facts: Strawberries
Bright red, fresh strawberries are a spring staple. Did you know that in 2011, the U.S. produced 2.8 billion pounds of these beautiful berries? The crop was valued at almost $2.4 billion. Check out more facts about this tasty versatile fruit: • The average person eats 4.85 pounds of fresh or frozen strawberries every year. • Strawberries are a member of the rose family. • On average, a single strawberry contains 200 seeds. • Many towns in Tennessee celebrate this springtime fruit with a strawberry festival, including Dayton (East), Humboldt (West) and Portland (Middle). Browse our favorite strawberry recipes at tnhomeandfarm.com/strawberries.

to good HealtH

A Message on Medicare
Can’t 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 can’t stop the aging process, but don’t expect Medicare to pay for everything … because it doesn’t. 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 doesn’t 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 doesn’t 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.





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 Tennessee’s 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 Brown’s 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. “I’d 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

in style and ambiance, tHe capitol grille

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 farmer’s eye and harvested four tons of potatoes that first year. However, it was only July, and Brown’s 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 didn’t come easily for someone with restaurant experience.


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.



“As a chef, we’re 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 you’re not in control.” WHen broWn started His career as a cHeF some 15 years ago, he didn’t worry too much about where vegetables came from, as long as they were “perfect and clean.” “But agriculture isn’t clean,” he says. Now he’s 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. He’s 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. It’s 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. “I’m out there in the mud getting greens, and it starts hailing on me. You just smile. That’s what it’s about! You know, it’s not easy. But it’s 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 Nashville’s 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 what’s 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. Brown’s dream is to create a sustainable small beef label for Capitol Grille’s 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 didn’t think I’d be here forever,” he grins. But with his feet firmly planted in Tennessee soil now, he’s 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 there’s lots of shellfish on the menu, chef-owner Ryan Trimm also does beautiful things with rabbit, house-cured meats and Southern-style greens. Joe natural’s, Leiper’s 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. Don’t 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 Farm’s own gardens, butchery, bakery and creamery.

Do you have a favorite restaurant that sources ingredients from local producers? Whether you’re a farmer or a customer, we’d love to hear from you. Leave a comment on the online version of this story at tnhomeandfarm.com/farm-to-fork.





farmside chat

Meet Lou Nave
Q&a with a livestock farmer who serves as executive director of facct
How do you feel about living and farming on land that’s been in your family for generations?
It is humbling to be able to live and raise my family where five generations of my ancestors have lived. It is a tremendous honor to look over the land where they used to grow the food and fiber and know I now have the opportunity to care for and develop this land. Being able to use structures built by my grandfather is indescribable. Each building, rock wall and pasture has its own history that I try to share with my girls. Making a living on this land has not always been easy. To know my family had the inner strength and grit to make this land productive and profitable is inspiring to me. My family developed a strong work ethic and commitment to this land that I hope to pass along to our girls. word that we are doing a good job. We must first do a good job, then share that message with others.

What is the Farm Animal Care Coalition of Tennessee (FACCT)?
FACCT is a nonprofit organization supported by many of Tennessee’s agricultural organizations to serve as a unified voice for humane animal care, well-being issues and best management practices. I work with our agriculture commodity groups to be a positive, proactive voice and an advocate for a safe, abundant food supply. FACCT seeks to provide a science-based perspective on issues affecting animal agriculture. We work with livestock producers to educate consumers and lawmakers about accepted livestock management practices and our commitment to animal welfare. Livestock producers have spent so much time being good producers, but we have forgotten we must also be good promoters. We can’t expect those who don’t know what we do to just take our

What does farming mean to you?
Agriculture is so essential to our lives. Many people do not understand the commitment farmers make to provide to not only their families, but also to the world. Farming is not a do-it-halfway kind of occupation. It requires immense commitment and devotion, through good and bad times. Livestock production is rewarding but can also be heartbreaking. Few joys are more precious than seeing a calf or lamb struggle to stand next to its mother after arduous moments helping with its difficult birth. Likewise, there are few moments more painful than watching the animal you planned for and anticipated for months unable to take its first breath. While heartbreaking, these moments strengthen you to plan for the next season, next generation, next harvest. – Melissa Burniston

Lou Nave’s off-farm job gives her a unique perspective on animal welfare. Read our expanded Q&A with her at tnhomeandfarm.com.

The Dirt on the Farm
Farm Family: Lou Nave, her husband Glenn, and daughters Hannah and Emily Farm Location: Near Woodbury in Cannon County Land area: 320 acres Livestock and Crops: Commercial beef cattle, Tennessee Walking Horses, sheep and a few chickens, along with a few apple trees Farm Legacy: The land has been in Lou’s mother’s family for more than 150 years (six generations) and has passed through the female side of the family for three generations.





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 – it’s time for the 18th Annual Tennessee Farm Bureau Federation Photo Contest. This year, we’ve 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

Save on Hotel Stays
Which discount do Tennessee Farm Bureau members use most?
The 20% discount at Choice Hotels is our most widely utilized benefit with more than 50,000 room nights used by members in 2012.


How do I use the Choice Hotel discount?
It’s simple. All you need to do is call the Choice Hotels reservation center at 1-800258-2847 or go online to choicehotels.com and provide the Tennessee Farm Bureau ID number 00214480.

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 don’t have a planned location to stop and usually just find a hotel when I’m tired of driving.
That’s 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.

Can’t I just show my membership card at the front desk and let the clerk apply the discount? 36

Praise for Poke Sallet
It’s known as both “polk salad” and its official name, poke sallet. Either way, it refers to a Southern plant with green foliage and berries that can be poisonous if not cooked properly. Each year, Gainesboro hosts a festival in honor of the plant, complete with outhouse races, mountain music and a poke sallet-eating contest. For many years, Harriman also celebrated the plant with an annual “Polk Salad” Festival, but it ended its run in 2012. The Polk Sallet Fest in Gainesboro takes place on Mother’s Day weekend in May. To learn more, visit www.pokesalletfest.com.

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.

Gardening Shows in Bloom
Got a green thumb? Tennessee gardeners can get their fix this spring with multiple garden shows happening across the state: • 24th Annual Nashville Lawn & Garden Show – Feb. 28-March 3 at the Tennessee State Fairgrounds in Nashville • Cumberland Home & Garden Show – March 1-3 at Hyder Burks Pavilion in Cookeville • Memphis Area Master Gardeners Spring Fling – March 22-23 at Agricenter Red Barn in Memphis • Exchange Place Spring Garden Fair – April 27 at Exchange Place Living History Farm in Kingsport



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, everybody’s 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

ten-year-old melanie stallcup maneuvers Her Way onto

Megan Barger, a member of the Monroe County Vaulting Club, displays the balance and agility required for the sport.





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, you’ve 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. “It’s 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 can’t wait to get here, and she’s not shy around the other girls.” According to their coach, vaulting teaches much more than balance and agility. “They’re dependent on each other not to let each other down,” Martinsen says. “I think that’s a really good life lesson. “I almost feel like they don’t 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.




restaurant reView

Straight From the Bayou
papa boudreaux’s cajun cafe brings new orleans cuisine to franklin
Despite its reputation for some of the best Cajun-style cooking in the country, there’s no need to travel to the Louisiana bayou for its signature eats. You can find it right in the heart of Middle Tennessee. Papa Boudreaux’s Cajun Cafe in downtown Franklin has been serving dishes out of the Deep South for a little more than a year. From red beans and rice to top-selling étouffée, gumbo and jambalaya, the family who owns and operates the restaurant prides themselves on their traditional New Orleans menu. The inviting space, featuring a menu written on a chalkboard and Mardi Gras colors and LSU flags adorning the walls, has picnicstyle tables allowing customers to enjoy the food while meeting new people. Papa Boudreaux’s owner, Guy Bader, born and raised in Louisiana, says he learned the recipes from his dad, who opened the original Papa Boudreaux’s in Santa Fe, Tenn., a few years ago. “In general, Louisiana knows how to cook as a culture,” he says. Guy learned his way around a kitchen at a young age from his parents – some of his favorite dishes to cook and eat include casseroles, lasagna and dressing. Although he learned the ropes from his father, Guy constantly tweaks and plays with recipes to make them his own. He says a lot of his dad’s recipes are very spicy, but Guy likes to tone down the heat without losing the flavor. As for the menu, Guy says three major dishes at Papa Boudreaux’s keep customers coming back. Étouffée, a Creole dish typically served with shellfish over rice, is the cafe’s biggest seller. Personally, Guy likes the gumbo and jambalaya the best. The restaurant takes a unique approach with their jambalaya by making it to order on the stovetop. (Traditionally, jambalaya is baked in the oven.) And Guy’s gumbo recipe, a staple of Cajun cuisine, is the only one that he won’t share with his other chefs. He believes it is the one recipe that will ensure people return. “My dad always told me to try the gumbo first. If it isn’t good, you might as well leave the restaurant,” he says. Guy runs the restaurant with his wife, Erin, who takes care of the front of the house and business side, and his brother, Brad, who is also a chef. He’s proud of their success, noting that if you sat and listened to customers’ comments, it would be easy to see that people love their food. “We use all fresh seafood and fresh ingredients,” Guy says. “We always encourage people to just come in and try our food. Ask for me; I’ll make you something unique.” – Rachel Bertone

Have you tried Papa Boudreaux’s or other restaurants featured in H&F – the Cajun-inspired cuisine at Crawdaddy’s in Cookeville or the fried Louisiana seafood at Braden Station outside of Memphis? Share your experience at tnhomeandfarm.com.

The Dish on Papa Boudreaux’s Cajun Cafe
address: 328 Main Street, Franklin, TN 37064 Phone: (615) 807-2324 Hours of operation: Tuesday-Thursday 11 a.m.-9 p.m., Friday-Saturday 11 a.m.-10 p.m., Sunday 11 a.m.-7 p.m. Closed Mondays. website: www.papaboudreaux.com As always, please call ahead before traveling long distances.

papa boudreaux's Étoufée



Tennessee Events & Festivals
of statewide interest scheduled in March, April and May. 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.

march 22-24, linden

tHis listing includes a selection oF events

crafts, tempting foods and fun for the entire family. CONTACT: 931-589-3968

5th annual blooming arts festival | Offering a variety of unique

march 22-23, memphis

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 29-31, chattanooga

feb. 28-march 2, camden

march 9, Etowah

cousin Jake memorial bluegrass festival | Join in

Patsy cline memorial weekend | Remember and celebrate

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

march 31, lake city

march 9-10, lawrenceburg

wildflower walk | Get to know your
wildf lowers on this guided tour. A knowledgeable guide talks about the identification, natural history and folklore of over 30 different kinds of spring wildf lowers. CONTACT: 865-426-7461, explorenorrislake.com

head to toe show | This one is for

march 1-3, cookeville

exhibitors from around the region, there’s 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

march 12-16, Pigeon forge

march 2-3, knoxville

orchid show & sale | Hosted by the

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 you’re 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 1-7, columbia

mule day | An annual affair, Mule Day

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

squirm burpee circus | Enjoy classic
Nouveau Vaudeville entertainment at the Squirm Burpee Circus. This entertaining act features chainsaw juggling, human cannonballs, love ladders, slapstick and a cast of wonderfully interesting characters. CONTACT: 931-540-2879, columbiastate.edu/performance-series

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

april 3-28, knoxville

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

march 16, Erin

march 8-9, red Boiling springs

hunting for paranormal activity at the haunted Thomas House Hotel. CONTACT: 865-604-1141, ghosthuntweekends.com

thomas house overnight Ghost hunt | Spend a spooky evening

51st annual wearin’ of the Green irish day Parade & arts and crafts festival | Be Irish for a

rhythm n’ blooms music festival | Discover East Tennessee’s

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



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 farming’s past. CONTACT: 731-858-2159

sardis antique farm & home show | Bring the family to this free

april 12-14, morristown

lay’d out at the Park | East Tennessee’s largest car and truck show in Cherokee Park features live music and more. CONTACT: 423-587-0952, laydoutatthepark.net
april 13-14, chattanooga

4 bridges art festival | Bring out
your artsy side and discover new and local artists at this diverse annual Chattanooga festival. CONTACT: 423-265-4282, 4BridgesArtsFestival.org

april 17-21, memphis

African culture at this celebration featuring educational activities, fashion, arts and crafts, music and African cuisine. CONTACT: africainapril.org

africa in april cultural awareness festival | Experience

april 18-20, clarksville

rivers & spires festival | Bring the whole family to this three-day outdoor event, which boasts five stages of entertainment, free children’s activities, Jazz ‘N’ Wine, car shows, parades, shopping and more. CONTACT: 931-245-4344, riversandspires.com

april 28-may 4, trenton

trenton’s teapot festival | This weeklong festival
celebrates Trenton’s unique collection of Porcelain VeilleusesTheieres teapots and kicks off with a ceremonial Lighting of the Teapots. CONTACT: 731-855-2013, teapotcollection.com



april 19, townsend

music of the mountains | Celtic

music performed at the town’s 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 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

may 9-12, dayton

9th annual clinch river spring antique fair | More than 90 exhibitors

in Space is the theme of this year’s festival. Activities include a kids’ day, block party and parade. CONTACT: 423-775-0361, tnstrawberryfestival.com

66th annual tennessee strawberry festival | Strawberries

april 19-20, townsend

may 11, gainesboro

smoky mountain fiber arts festival | Enjoy classes, demonstrations
and more for all levels of fiber arts enthusiasts from some of the state’s most talented vendors. CONTACT: 865-448-0044, smfaf.org

may 3-5, memphis

april 20-22, oliver springs

windrock Park spring Jamboree | Guided ATV rides, mud

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

memphis in may music festival | The spirited music festival,

race to a poke sallet eating contest, activities abound at this annual event. CONTACT: 931-268-0971, pokesalletfest.com

tennessee Poke sallet festival | From the famous outhouse

may 12, roan mountain

may 3-5, celina

moonshine daze | With something

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

april 23-27, gatlinburg

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

spring wildflower Pilgrimage | Celebrate and enjoy the

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

bloomin’ barbecue & bluegrass festival | Head to downtown
Sevierville for a weekend of great barbecue and fantastic bluegrass music. CONTACT: 888-889-7415, BloominBBQ.com

may 3-5, manchester

old stone fort Knapp in |

april 25, gatlinburg

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

may 17-19, Pigeon forge

annual smoky mountain classic chevy roundup | See a

ribfest, wings & bbQ | Enjoy a sampling of the area’s 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

Quilters road show | See historic

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

may 18-19, greeneville

broadway our way | See the

may 5-11, humboldt

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

april 27, knoxville

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 Humboldt’s fruity festival, which is always held the first week of May. Enjoy concerts, parades, recipe contests and more. CONTACT: 731-784-1842, wtsf.org

west tennessee strawberry festival | This year’s celebration marks

Iris Festival features craftsmen, merchants, food vendors and entertainers from across the country. CONTACT: 423-638-4111, greenecountypartnership.com

Greeneville’s annual iris festival | Created in 1995, the annual

may 6, cosby

cosby ramp festival | This

bluegrass, food and family festival celebrates the ramp, an onion-like vegetable that grows in East Tennessee’s mountains. CONTACT: 423-623-1009

may 18, knoxville

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

17th annual national cornbread festival | Honor the Southern specialty

may 6-11, Portland

dates back to 1941 and features a carnival, live entertainment and much more. CONTACT: 615-325-9032, portlandtn.com

72nd annual Portland strawberry festival | This event

heritage of home cooking through the most perfect of foods – the biscuit. CONTACT: 865-384-7290, biscuitfest.com

international biscuit festival | Celebrate the



may 24-25, dickson

Fiber Festival, showcasing wool, yarn and fiber products in Tennessee. CONTACT: 615-789-5943, tnfiberfestival.com

middle tennessee fiber festival | Don’t miss the 7th annual

may 25, granville

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

may 25, Brownsville

exit 56 blues fest | Brownsville

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

may 31-june 1, jackson

22nd annual shannon street musicfest | Celebrate more than

22 years of great music at this annual festival in downtown Jackson. CONTACT: 731-427-7573, downtownjackson.com

tennessee farm Bureau Photo contest Entry form
Name ________________________ Address ______________________ City __________________________ State _____ZIP ________________ Phone ______ Email __________ County of FB Membership ______________________________ Farm Bureau Membership # ______________________________
Located in the address label of this magazine above your name. For example: #123456789# Mail entry to: Tennessee Farm Bureau Photo Contest, P.O. Box 313, Columbia, TN 38402-0313 official rules: Only high-quality photos accepted; no digital storage options. To enter, attach this entry form to back of photo. (Make copies of entry form if more than one are needed.) No digital media storage devices accepted. Submit high-resolution digital photos at tnhomeandfarm.com/photocontest. only three entries per person. Only Tennessee Farm Bureau members with a valid membership number are eligible to enter. To avoid legal entanglements, make sure permission has been given for use of photos. Employees of Tennessee Farm Bureau Federation, Tennessee Farmers Insurance Cos., county Farm Bureaus or their families are not eligible. Professional photographers (paid for photo services) are not eligible. Entries must be postmarked by July 31, 2013. Photos will not be returned and become property of TFBF and Journal Communications; they may be used in TFBF publications with photo credit given. For photo contest questions, call Misty McNeese, (931) 388-7872 ext. 2211. For online entry form questions, call Jessy Yancey, (615) 771-5557, or email thaf@jnlcom.com.



View from the bacK Porch

The Spring Scheme
a little strategy – and humor – gets the entire family to embrace spring cleaning
their clothes, furniture, rugs and curtains. I am ready to present each one of these historical evidences when I approach the family with our spring cleaning to-do list. However, if the history lesson proves ineffective, I plan on implementing my second strategy: the game approach. I find that I can usually get things done around the house when I preface a request with, “This is going to be so much fun!” So, I have developed a spring cleaning game called “The Ups.” It involves pulling clothes out of closets, storage containers out from under beds, junk out of junk drawers and subjecting all items to The Ups challenge: “Keep Up, Clean Up or Give Up.” “Keep Up” items can be categorized as keepers, the items we want to save. “Clean Up” items can be thrown away, thus clearing out areas of disarray. “Give Up” items can be donated to charity or given Every year I try to convince my children that Spring to others in need. I envision our family dancing around the house, listening to Cleaning is an actual national holiday, and by music, laughing and playing The Ups game. In my mind, it results in a delightful organizing sock drawers and toy baskets, they are spring cleaning experience. I am not so naive to recognize that the essentially paying tribute to our Founding Fathers. game approach may not yield spring cleaning fruits either. That is why I am One belief suggests that the idea dates back to the prepared to implement a third strategy: the payola approach. ordaining of the Jewish Passover. The seven-day Passover It is just as it sounds – good old-fashioned bribery. If spring Feast, celebrated in the spring, was instituted as a reminder cleaning history doesn’t spur my children into action of the Jews’ escape from Egyptian captivity. For the duration through a deep sense of meaning and purpose, and The Ups of the seven days, Jews were to eat unleavened bread, so their game fails to create a feeling of joy while in the process of homes were thoroughly cleaned on the first day of Passover de-cluttering, then surely the promise of a trip to our local week in order to remove all traces of leaven. ice cream shop and an extra five bucks will get the job done. Another theory attributes spring cleaning to the Iranian I am confident that spring cleaning will come off without a practice of “khooneh tekouni,” which literally means hitch in the Boyd household. There is just something “shaking the house.” This was done in anticipation of the refreshing in the spring air that encourages renewal and Iranian Norouz, or the Persian New Year, which falls on the motivates us to purge and polish. My children will catch the first day of spring. “Shaking the house” involved a complete fever. The history lesson, the game and the chocolate chip ice cleaning of the home, from crown molding to baseboards, cream are just icing on the spring cleaning cake. and is still practiced in some areas today. Another explanation for spring cleaning comes from Colonial America. Throughout the winter, homes in the aBout thE author colonies were tightly closed up and heated inside using wood-burning fireplaces or potbelly stoves. Candles or oil Lori Boyd is a freelance writer and works part time as a registered nurse. She lives in lamps were used to chase shadows from darkened cabin Murfreesboro with her husband and their corners. When the first signs of spring arrived, the three children. They all enjoy doing activities colonists took the opportunity to open windows and doors, together as a family – even spring cleaning! air out their homes, and remove the soot and smoke from It’s that time of the year! Spring has arrived, and right on her heels is the centuries-old tradition of spring cleaning. Every year I try to convince my children that Spring Cleaning is an actual national holiday, and by organizing sock drawers and toy baskets, they are paying tribute to our Founding Fathers, but so far they’re not buying. This year, I am attempting new strategies in an effort to get my family on board with the spring cleaning concept. The first strategy I refer to as the historical approach. I am hoping that in providing my kids with the reasoning behind the practice, they will feel more connected with the art of rug beating. After doing some research on the origin of the term itself, I have found several interesting theories:



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