Southern Appalachian Farm Cooking: A Memoir of Food and Family

by Robert G. Netherland

Overview

Part cookbook and part memoir, Southern Appalachian Farm Cooking blends staples of farm-fresh, Appalachian cuisine with stories of life on a large farm in East Tennessee, where homemade biscuits and harvest vegetables were the fruits of hard work and meager earnings. Robert G. Netherland begins with the family farm: a sprawling sixty acres of fertile, rolling hills located in the small town of Surgoinsville, Tennessee, situated between bends in the Holston River. From there, Netherland guides the reader through threshing wheat, churning butter, sharecroppers and country doctors, hunting and hog killing, and all the while sharing updated versions of his family’s recipes for authentic farm-to-table food.

From biscuits to cornbread, freshly shelled beans to red-ripe tomatoes, and savory meats to the sweetest cherry pies, Southern Appalachian Farm Cooking provides the home cook with recipes and historical asides to turn any trip to the farmer’s market into a delicious family affair. In sharing his experiences, Netherland reminds us of a time when prepackaged and plastic-wrapped food didn’t line our counters and fill our cabinets, but in its place were baskets of seasonal fruit, canned vegetables, fresh baked breads, and hot-from-the-oven cobblers. Southern Appalachian Farm Cooking is more than just a nostalgic memoir of farming and food, it’s also filled with healthy, simple, everyday eats for the modern cook.

Product Details

ISBN-13:	9781621902256
Publisher:	University of Tennessee Press
Publication date:	02/15/2016
Sold by:	Barnes & Noble
Format:	eBook
Pages:	252
File size:	6 MB

About the Author

ROBERT G. NETHERLAND, now retired, was a healthcare executive at various hospitals in East Tennessee, Alabama, and Maryland. His interest in cooking stems from being introduced to the tools of the kitchen by his mother and grandmother. 

Table of Contents

Contents Preface Acknowledgments Introduction: Life on a Southern Appalachian Farm Threshing Wheat Churning Butter Iron Skillet Cooking Farm Life: Sharecropping Tobacco Chapter 3. Light Breads Dinner on the Ground Farm Life: School Days From Tepees to Leather Britches Farm Life: Prince and Doc Chapter 6. Corn Farm Life: Doc Lyons and the Croup Chapter 7. Summer and Fall Vegetables Farm Life: Learning to Drive The Luck of the Irish Hog Killing Time Acey Banana Farm Life: Squirrel Hunting, Moonshine, and Muscadine Wine Chapter 11. Beef, Game, and Fish Country Celebrations Harry Ledbetter and Did ’e Bite Farm Life: The 4-H Club and Cherry Pie Chapter 13. Pies and Cobblers Eating Pie at the Opry Cooking Sorghum Farm Life: Pickin’ Raspberries Chapter 15. Preserves Epilogue: A Funeral Suggested Meals Index of Recipes

Editorial Reviews

In Southern Appalachian Farm Cooking, a sixth-generation highlander writes from the heart and captures not only the food and culture of southern Appalachia but also the strength and leadership of highly acclaimed women. With its country biscuits, pear butter, and leather britches, Appalachia enjoys an amazing food tradition that is distinct from that of the wider South.”
—Mark Sohn, author of Appalachian Home Cooking: History, Culture, and Recipes


Robert Netherland has brought readers and cooks a book rooted in strong family ties and authentic Appalachian farm food. Traditions arise from what we eat and how we prepare it, and the Netherland traditions weave a delicious tale of farming, family, and foodways spanning the generations.”
—Chef Walter Lambert, author of Kinfolks and Custard Pie

From the Publisher