Appalachian Sage Cornbread

I can’t imagine Appalachia without cornbread. It’s as much a part of this place as the hills and hollers, as the Cherokee and the rhododendrons. It’s as essential a food as ramps and fiddlehead ferns and wild ginsing. A batch of cornbread tells the story of this place.

First off, it’s important to note that Appalachian and Southern cuisine aren’t exactly synonymous, much like squares and rectangles. Southern cooking is as broad a category as the region itself, encapsulating everything from low country boils to Cajun gumbos to Virginia ham to Alabama catfish. Appalachian cooking is full of flavors and ingredients unique to the area, with dishes like poke sallet, vinegar pie, greasy beans, and more. It’s a culinary legacy built on thrift, foraging, and ingenuity.

Jane Black writes for the Washington Post of Appalachian cuisine:

 It’s a scrappy, intelligent way of cooking that, out of necessity, embraced preserving, canning, fermenting and using every part of the animal long before all that was trendy. The short growing season in the mountains put a focus on preservation of all kinds: smoked meats, pickled vegetables, fruit turned into jams and jellies. Many families were poor, so little was wasted.

Many of the dishes we associate with traditional Southern cooking, like fried chicken, pimento cheese, and biscuits, didn’t become common on Appalachian tables until the Great Depression. That’s around when marketers, charities, and government aid programs promoting processed foods like refined white flour and jarred pimentos encouraged residents of Appalachia to try new ways of cooking and eating.

Those dishes we think of as Southern staples were more labor intensive than traditional Appalachian dishes like barbecue, cowpeas, and, of course, cornbread. Biscuits took a long time and plenty of rolling and kneading to make— the kind of work busy farmers didn’t have much time for, but that a well-to-do family who could afford help could have on the table. Cornbread, in contrast, was simple to throw together and get in the oven.


Cornbread, like many Appalachian staples, has its roots in American Indian foodways. Native peoples throughout the Americas used cornmeal as a staple. Maize, after all, is native to the Americas, not Europe. In Appalachia, it was the Cherokee and Shawnee who taught Scotch Irish settlers and free blacks how to use this versatile ingredient. Like the region itself, cornbread has since evolved into an incredibly diverse dish. You will hear people hotly debating adding sugar, molasses, or honey, advocating for cheese or meat in the mix, or various greens, peppers, and herbs.

At its heart, though, cornbread is little more than cornmeal, fat, liquid, a binder, and salt. It can be leavened into a fluffy light cake or unleavened as a quick bread also known as corn pone, hoe cakes, or skillet bread. How you grew up eating it—crumbled into a cold glass of milk, with honey or molasses, with whole corn kernels added in or not—says a lot about where you’re from.


In Appalachia, cornbread is typically unleavened and cooked in a well-greased iron skillet. And the recipes are often passed down orally, without exact measurements. In that spirit, here is the gist of how to make your own sage cornbread with the fresh herbs from your share.

3 cups cornmeal
1 cup whole wheat flour
1-2 eggs
Handful fresh chopped sage
Pinch of baking soda
Pinch of salt
3 cups buttermilk (or yogurt mixed with water to consistency of cream)
Generous amount bacon grease, lard, olive oil, or butter

Preheat the oven to 375 degrees.

In a large bowl, mix the dry ingredients and sage. Then add the egg, liquids, and fat. Mix until well blended, and pour into a well-greased cast iron skillet, glass baking dish, or muffin tins. Bake for 20-30 minutes until golden brown and slightly pulling away from the edges of dish.

Farm Notes May 9: Mothers Day Lettuces!

We hope you had fun at last week’s Spring-A-Ma-Jig! It was great seeing everyone and we are continuing to love the new Main Street Farmers Market location, especially as the Tennessee weather heats up! This week we have more delicious spring goodness for you, including:

1. Red Butter and Red Leaf Lettuce
2. Red Russian and Siberian Kale
3. Tender Collard Greens
4. Swiss Chard
5. Garlic Chives
6. Pak Choi
7. Hakurei Salad Turnips
8. Flowers for Mothers Day!

1. Red Russian and Toscano Kale
2. Young Tender Red Russian Kale (great for salad)
3. Tender Collard Greens (use as a wrap or raw collard salad)
4. Purple Kohlrabi
5. Beautiful Red Leaf Lettuce
6. Tropicana Green Leaf Lettuce
7. Tender Red Butter Lettuce
8. Giant Ford Hook and Rainbow Swiss Chard
9. Alpine Daikon Radish
10. Hakurei and Scarlet Salad Turnips
11. Edible flowers for a beautiful salad
12. A variety of herbs.

We also have a fabulous Mother’s Day Special: All lettuce 2 for $5!

All these nutritious greens are so versatile. Salad, soup, sauté, with eggs, green smoothies!

Dưa Cải Chua

Don’t it always seem to go that you don’t know what you’ve got till it’s gone. -Joni Mitchell

It’s hard to believe in the middle of winter, when you’re so hungry for fresh veg you can’t stand it, but by mid-spring sometimes you can get greens fatigue. They just keep coming!

That bounty is wonderful, but when you’re running out of ideas for how to eat them fresh, remember how hungry you were for those greens just a couple months ago. Fortunately, your greens don’t have to go the same way as Joni Mitchell’s proverbial paradise.

Cucumbers, peppers, cabbage, and radishes aren’t the only spring and summer veggies you can pickle. Give your mustard and other spicy, peppery greens the same treatment, and you can have a taste of spring even after summer has passed.


Dưa Cải Chua is a Vietnamese dish of pickled Spicy Asian Mustard Greens. It’s simple to make and easy to customize to your preferred palate—you can adjust to find your perfect balance of salt, sweet, sour, and spice. And best of all, you can make it with what’s in your share and a few common items in your pantry.

You’ll need:
2 bunch mustard greens, about 4 pounds
4-6 cloves of garlic
1 bunch of spring onion or white onion
Large pot boiled water
2.5-3 tablespoons salt
3 tablespoon sugar
Sriracha, Sambal Oelek, minced Sereno Peppers, or Szechuan Peppercorns
Fish Sauce (optional)
Clean mason jars
A Kraut Source fermentation kit (we sell them at our booth!) or ziplock bags & mason jar lids

Clean and separate your mustard greens and onions. Pick out any leaves that have gotten too yellow—though a little yellow or limpness is ok, as Dưa Cải Chuaa is a great way to use up greens that have languished in the back of your fridge a little longer than you intended (shhh, we won’t tell). A salad spinner an a little chilled tap water will do the trick.


Dry the leaves and shred, then slice the onions. Some recommend letting the greens air dry and get limp for up to 12 hours. Others to simply pat dry with paper towels. It depends on how much time and counter space you have, and how fresh your mustard greens are. Once your leaves are dry, massage them till they are even more limp and even start to sweat a little. Mix with your onions and garlic and set aside.

Rinse your mason jars with boiling water to sterilize them. While the jars are cooling, use remaining boiled water to make a brine with the salt, sugar, and whatever spices you are adding. Taste with a clean spoon as you go to make sure you like the level of heat and balance of flavors.

Sriracha will produce a sweeter, milder Dưa Cải Chuaa. Sambal oelek will be spicier. Minced serano peppers are more traditional, but can get very spicy very quickly. Sezchuan peppercorns will be a different flavor—making the dish more Chinese than Vietnamese— and the level of heat will depend on how fresh your peppercorns are. Fish sauce will make it saltier and add an extra briny, umami flavor.


Pack your jars with the blend of mustard greens, onions, and garlic as tightly as possible. Press them down with a rubber spatula, which you can also use to break up air pockets. Pour the brine in with a funnel, until the greens are covered by at least an inch of brine. Don’t overfill your jars though—you want the brine to sit just below the neck of the jar, at least an inch from the lid.

This is when you either screw on your Kraut Source fermentation kit lid or, if you don’t have one, gently press a plastic bag into the mouth of the jar. Fill with tap water, taking care not to spill. The water will press the baggie flush against the top of the brine, making the contents air tight. Secure lip of the baggie to the mouth of the jar with a rubber band.


Let the Dưa Cải Chuaa sit on your counter for a week. After it’s done fermenting, take your baggies or Kraut Source lid off, and replace with regular mason jar tops. The Dưa Cải Chuaa will keep for months in the fridge unopened, much like kimchi or sauerkraut.

Traditionally, Dưa Cải Chuaa is eaten much like kimchi or kraut, used to add flavor to soups, salads, meats, rice, and more. Add it to stir fry, grain bowls, eggs, or noodle dishes.



If you used Szechuan Peppercorns for more of a Chinese flare, add your pickled greens to Dan-Dan Noodles, a traditional spicy Szechuan dish made with thick, chewy noodles in a spicy soy-based sauce. For a Japanese-style meal, fry some of your Dưa Cải Chuaa (called Takana in Japan) in sesame oil before adding to rice.

Or if you want to stick close to Vietnam, you can make Canh Dưa Cải Chuaaa beef soup with pickled mustard greens. Or add to another Vietnamese dish Thịt Kho. a slow-braised pork dish with eggs. It would also be wonderful in Pho.


Farm Notes May 3: SPRING-A-MA-JIG!

This week’s Walking To Spring CSA pick up and organic egg share pick up are extra exciting: It’s the Main Street Farmers Market SPRING-A-MA-JIG!

Come enjoy the festivities as Main Street Farmers Market kicks off their 9th season as Chattanooga’s premier mid-week farmers market. This free event has something for the whole family! The Main Street Farmers Market is providing live music for the community during the Spring-A-Ma-Jig. Walter from Hoe Hop Valley Farm is preparing his famous pasture-raised chicken and pork for street-style tacos so you can eat while you shop. There will be activities for the kids to enjoy as well.

We have our own special going for Spring-A-Ma-Jig: 2 Red Leaf Lettuce for $5. All these nutritious greens are so versatile. Salad, soup, sauté, with eggs, green smoothies! Check out some awesome recipes and ways to preserve your bounty!

Ask about our Farmers Market Gift Share. You choose the price! Will make a perfect gift of health for you or a loved one! Call farm phone 423-637-9793.

This week we have on offer this week:


1. Chinese Napa Cabbage
2. Alpine Daikon Radish (Miso-Cultured Radish Pickles)
3. Red Scarlet Turnips
4. Red Leaf Lettuce (Cumin Roasted Sweet Potato & Avocado Salad)
5. Tender Collards
6. Swiss Chard (Dehydrated Greens)
7. Toscano Kale (The Best Kale Salad)
8. Young Spring Elephant Garlic


  1. Red Russian and Toscano Kale
  2. Tender Collard Greens (Green Tahini Sauce)
  3. White and Purple Kohlrabi (Raw Sesame Marinated Kohlrabi)
  4. Spicy Asian Mustard Greens (Indian Mustard Greens Sauce with Potatoes)
  5. Red Leaf Lettuce
  6. Green and Red Butter Lettuce (Fattoush Salad)
  7. Giant Ford Hook and Rainbow Swiss Chard
  8. Alpine Daikon Radish (samples provided)
  9. Hakurei Japanese Salad turnips and Red Scarlet turnips (samples provided)
  10. Edible Kale Flowers
  11. Variety of Herbs

Come by our booth and have some Lemon Balm and Sweet Mint Infused Water!

Collard Smoothie With Fresh Fruit and Ginger From the Kitchen of Blackwell Smith

This recipe is so simple. I don’t use any ice only cold fruits and veggies. Ice melts and waters down the flavors. If you really enjoy that frozen treat cut and freeze some fruit before blending. Think of this as a technique for smoothies. You can always substitute. When making substitutions be aware liquid content may change. You may need more or less almond milk or orange juice. This will depend on the ripeness and variety of produce used.

One apple cut and chilled
One banana cut and chilled(use one that is starting to develop little brown spots they are sweeter, don’t peel banana till its about to go in blender)
One tsp fresh ginger chopped
Ten leaves of tender collards cut into strips (leave the stems they will puree)
1/4 of one lime juice
Ten fresh mint leaves
One tsp green tea powder
6 to 8 ounces of almond milk unsweetened

Place all ingredients into blender or food processor reserving half the almond milk.
Turn on machine hold the lid tight it can shoot off!
Blend for thirty second till smooth and creamy.
Push any food down the side into the smoothie so it all becomes well chopped.
Add more almond milk if desired.
Add a little honey if desired.

You can garnish with mint sprigs or limes. This can be made a day in advance. Fresh food is the best food!

Farm Notes April 26

We will be back at the new Main Street Farmers location on the corner of Main and Chestnut today. We are loving the new location and hope you are, too. With so much rain we have spring crops bursting and can’t wait to share the results with you! 😀

Red Russian, Toscano and Siberian Kale (Easy White Bean and Kale Hummus)
Tender Collard Greens (Collard Greens Relish)
Black Summer Pak Choi
White Kohlrabi (Kohlrabi Hash Browns)
Spicy Asian Mustard Greens
Baby Romaine Lettuce
Red and Green Leaf Lettuce (Hemp Seed “Ranch” Dressing)
Green and Red Butter Lettuce
Salad mix with variety of colorful lettuce
Asian greens and edible flowers (Cumin Roasted Sweet Potato & Avocado Salad)
Giant Ford Hook and Rainbow Swiss Chard
Alpine Daikon Radish, Crunchy Royal and D’Avignon Radish  (Radish Leaf Pesto)
Hakurei Japanese Salad Turnips (Roasted Radishes and Salad Turnips with Barley Salad)

Green Butter Lettuce
Salad Mix with Asian Greens, Spinach and edible flowers 🌺
Red Russian and Siberian Kale
Rainbow Swiss Chard
Crunchy Royal and Davignon Radish (Black Bean and Radish Green Dip)
Black Summer Pak Choi
White Kohlrabi
Herb: Sage

Farm Notes April 19

Welcome back, friends! It’s almost time for another Main Street Farmers Market! Don’t forget that this week is the first day the Main Street Farmers Market will be at its new location at the corner of Chestnut and Main Street, in the Finley Stadium parking lot. We can’t wait to see you there!
Baby Romaine Lettuce
Tender Collard Greens
White Kohlrabi (Kohlrabi Hash Browns)
Black Summer Pak Choi (Raw Spicy Pak Choi Salad)
Variety of Raab, Red Russian and Toscano Kale and Collard. (Similar to Broccoi Raab)
Red Russian, Toscano and Siberian Kale (Easy Kale Salad with Russian Dressing)
Tender Collard Greens (Greens and Cheese Frittata Muffins)
Black Summer Pak Choi (Triple Sesame Noodles with Pak Choi)
Baby Romaine Lettuce and Baby Red Leaf Lettuce
Young Green Butter Lettuce
Salad mix with variety of colorful lettuce (Hemp Seed “Ranch” Dressing)
Red Kitten spinach
Spicy Asian mustard greens and edible Asian flowers (Indian Mustard Greens Sauce with Potatoes)
Giant Ford Hook and Rainbow Swiss Chard (Swiss Chard and Orange Oat Muffins)
Easter Egg, Crunchy Royal and D’Avignon Radish (Salmon Tacos with Radishes From the Kitchen of Blackwell Smith)
All these nutritious greens are so versatile. Salad, soup, sauté, with eggs, green smoothies!  Check out for some awesome recipes and ways to preserve your bounty!

Ask about our Farmers Market Gift Share. You choose the price! Will make a perfect gift of health for you or a loved one! Call farm phone 423-637-9793.

Roasted Kohlrabi with Garlic and Rosemary From the Kitchen of Blackwell Smith

The other day my aunt said “I don’t know what to do with kohlrabi”. My son thinks it’s toy. Really it’s more like tuber that grows above the ground. Eaten fresh it’s crisp and crunchy with notes of broccoli. Roasted with garlic and rosemary it becomes sweet and tender. It does have leaves, but we always talk about leaves. You can use them in many of the cooked applications shared here.

This recipe is very easy and quick.

2 bunches of kohlrabi
1 to 2 cloves of garlic
6 inch rosemary sprig
2 tablespoons olive oil
Sea salt and fresh black pepper

-preheat oven to 400 degrees
-wash kohlrabi of any dirt
-peel if your kohlrabi are close to baseball size mine were smaller so I left skin on
-cut kohlrabi in half for top to bottom
-lay kohlrabi on flat side and cut 1/4 inch thick half moons
-peel and mince garlic (very finely chopped)
-pull leave off of rosemary and chop
-place all ingredients in medium size mixing bowl
-add olive oil, sea salt and 6 to 7 twists of the pepper mill and now well(pepper and kohlrabi seem to like each other)
-lay out kohlrabi evenly on a large sheet pan do not over lap any pieces
-place pan on top shelf of oven check in 10 minutes
-if they aren’t tender give them another 3 or 4 minutes (cook till tender or leave a little crunch)

This is a great side for a meal. You can roast them whole or halved with other vegetables. Put them in soups or beans.

You could just eat a big plate of roasted kohlrabi! I did. Fresh food is the best food!

Salmon Tacos with Radishes From the Kitchen of Blackwell Smith

I love tacos and salmon. We added some avocado for creamy richness. The
mint and lemon are light and fresh. Radish with greens add a peppery crunch and the chipoltes provide that smokey heat.
Taco size tortillas flour or corn
1 salmon burger (I’d get mine from the trailer next to the Tant’s stand)
1 avocado (not too hard, not too soft)
Tant Hill radishes with tops
Fresh mint leaves, about 36
Green onion
1 lemon
2 or 3 chipotle peppers in adobo
Cajun spice
Sea salt
-clean radishes of dirt cut into quarters pull stems off of leaves
-clean and cut green onions into 1/8 inch slices
-cut avocado into slices and cut lemon wedges
 -season salmon with 2 tsp of Cajun spice, 1 tsp sea salt and chopped chipotle pepper
-I heat my tortillas on a cast iron grill pan. You could wrap them in foil and place in oven or just warm them in a hot pan.
-heat large saute pan on medium-high heat add couple of drops oil if it starts to smoke add salmon it should cook we quickly then remove from heat
It doesn’t matter how you build your taco. I will give you one rule— don’t pack it full. It should only be 4 or 5 bites. Fresh food is the best food.
Viva La Radish!!!

Radish Leaf Pesto


“The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. …It’s easy to forget, leaves and stalks are parts of a vegetable, not obstacles to it,” ― Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace

I’ve always hated to waste food, but even more so after I signed up for a CSA. When you know people whose hands worked the soil and picked the vegetables, you feel closer to them and to your food. It makes it harder to say goodbye to even the scrips and scraps leftover from preparing a meal. It makes me want to find a purpose for every stem and leaf.

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Tamar Adler’s book The Everlasting Meal inspired me to get creative about using every part of the plant, getting the marrow from every meat bone, and rewarding every cheese rind with a last job to do. I forget where exactly the impulse to turn radish leaves into pesto came from. At first it seems unintuitive—after all, the radishes of my childhood came in plastic bags at the supermarket, already de-leafed. And the spicy, peppery flavor of radish leaves is so different from the bright, herbaceous parsley typically used to make pesto. But somehow or another, there was a day in my kitchen when my radish leaves ended up in the blender with glug of olive oil, a squeeze of lemon, and a sprinkling of salt.

The nice thing about making radish leaf pesto is that you can do it a little different every time. Without parmesan or another hard cheese on hand, a handful of walnuts, pecans, or almonds add a creamy, umami balance to the vegetal, salt, and acid flavors. With some fresh herbs or spring onions, turnip tops, or even kale in the fridge, the radish leaves might find they have companionship. When I find myself without a lemon, I try white wine vinegar or lime. This is a recipe that doesn’t require measurement. Pesto invites you to play with whatever is in your pantry.

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There are a few potential pitfalls to be aware of. Radish and turnip tops can be a little bitter as well as peppery, and sometimes olive oil can become bitter when thrown into the blender. If bitter isn’t your favorite flavor, you’ll either want to process your leaves with a little water separately and then hand-whisk the olive oil in or be careful to run the blender for the least amount of time needed to emulsify your pesto. Walnuts can also sometimes have a bitter edge. You can embrace this aspect of radish leaf pesto and balance it out with extra cheese, salt, or lemon, or add in basil, parsley, or even cilantro to contrast.

As for what to enjoy your pesto on, the possibilities are endless. I like to think beyond the pasta bowl, and spread mine on pizza, serve with cheese, crackers, and charcuterie when guests come over, spread on tortillas or lavash for lunchtime wraps, swirl into grain, vegetables and a protein for a health grain bowl, or stir it into sunny side up eggs as they cook in the pan. You can marinade almost any protein, animal or non, or spread it over fries made from potatoes or even the turnip roots themselves.

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One of my favorite ideas is to freeze pesto, either in ice cube trays or in a small jar or plastic container, to enjoy when springtime has passed and radishes are no longer in season. One of the great joys of “putting up” produce is getting to enjoy fresh flavors throughout the year, or having a treat on hand for a special occasion or when you need a little pick-me-up.