Eating Greeneville

Farming, bartering and foraging for meals in East Tennessee.

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Post sled selfie.


1.  The furthest point or limit of something.

2.  The extreme degree or nature of something.
Happy New Year from the Snowpocalypse!  I’m having a blast here in East Tennessee. I feel relief rather than disappointment when I am snowed in being a naturally introverted hermit.  It gives me a great excuse to hunker down and avoid the world without running the risk of offending those that would like to be social and looking like a loner weirdo.
I’ve started, deleted, restarted, deleted and restarted this post many times.  I’ve been jotting down thoughts for a while now on social media, consumption, community, equality and how to “judge” or weigh in on it all.   The winter is such a reflective time.  I think about what I really want to accomplish in the next year of my life, the remaining 3 seasons.

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Sweet Potato Crusted Flounder with Collards Pesto.


Flounder crusted with crispy sweet potatoes and smothered with sage and butter toasted panko and collards pesto.

If you love a bright green, garlicky and lemony pesto as much as I do, you don’t just sit around and wait for basil season.   Pestos can be made of many different greens including kale, chard, collards, cilantro, parsley or a combination of any of the aforementioned.  Young, tender collard leaves as found in the high tunnel last week during the deep freeze that covered the ground of East Tennessee outside were perfect for pesto.

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