Flour Head Bakery Holiday Pies

Let us take care of dessert this holiday season. Mahasti has created three delicious versions of classic Christmas pies – Lakeview Farm sweet potato, apple, and pecan. Each tasty pie is 9″and only $29.50. Vegan versions of each pie are available, too! Pies will be ready for pick up on December 23 and 24.

Please call Market Square at 637-4067 or the Gallery at 584-1075, or stop by the bakery counter at either location to place your order today. Orders are due by Sunday, December 21.

Sweet Potato Pie

Flour Head Bakery’s Sweet Potato Pie

The snow this morning was, as snow goes in the south, beautiful and disappointing. Regardless, even the smallest of a flurry shower can bring a stillness to the morning; one that I would love to fill with a cup of hot tea and a sweet bite for breakfast by the window. The early winter months can be so dreary with grey skies, biting wind, and early sunsets. I am no doctor, but I think having a healthy dose of sweets at any time of the day is good for one’s health this time of year. Which is why I’m going to share one of my favorite Tomato Head recipes with you: Flour Head Bakery’s Sweet Potato Pie.

First of all, you’ll need the ingredients:

1 ¼ cup sweet potato, baked, peeled and mashed

¾ cup sour cream

1/3 cup whole milk

3 egg yolk

1/3 cup packed light brown sugar

½ tsp cinnamon

¼ tsp nutmeg

1/8 tsp salt

1 – 9inch prepared pie crust

Next, you need to prepare the crust. Preheat your oven to 350 degrees. Using the tines of a fork, prick the bottom of the pie shell. Then line the shell with parchment paper and place pie weights inside of the shell. Place into the oven and bake for 10 minutes. Take the crust out of the oven and set it aside to cool. Wait to remove the weights until the crust has cooled. Reduce the temperature of your oven to 325 degrees.

Now place the mashed sweet potatoes in a bowl large enough to mix in. Add the sour cream along with the milk and whisk until smoothly even. Add the yolks and whisk again so that everything comes together. Add the remaining ingredients in any order you choose, then whisk until everything is well mixed.

Pour your concoction into the pie crust and bake at 325 degrees for approximately 45-50 minutes. Look for the center to seem set. If you have a temperature measuring device, make sure the filling reaches 170 degrees. That will be your sign that it is ready to come out of the oven. Remove the pie from the oven, and allow it to cool. Warning: it will be difficult to refrain from diving right into the pie, but for your taste buds’ sake, wait for the pie to not be piping hot.

Sweet potato pie is best served at room temperature, and in my humble opinion, by a window in the morning or with friends in the evening.

Sweet Potato Pie

Tomato Head’s Apple Chutney and Cheddar Grilled Cheese on Flour Head Bakery Cranberry Almond Bread

For Apple Chutney:

½ cup Oil

1 cup onion, diced

3 medium Granny Smith Apples (about 4 cups), sliced

1 Tbl Jalapeno, minced

2 Tbl cilantro, chopped

¼ cup sugar

2 cup Orange Juice

1 cup Raisins

1 tsp Salt

1 tsp Cumin, ground

2 tsp Curry Powder

½ tsp Ginger, ground

½ tsp Coriander, ground

1/8 tsp cinnamon, ground

¼ cup vinegar

Heat oil in a large skillet over medium heat. Add onion and saute until translucent. Add apples, jalapeno, and cilantro and saute 1-2 minutes longer. Add orange juice. Bring mixture to boil, then reduce heat to medium low.

Add remaining ingredients.  drop heat to low and stir frequently for 45 minutes to 1 hour, or until mixture thickens.

To Assemble Grilled Cheese:

Heat a large cast iron skillet on medium heat.

Generously butter an even number of slices of bread. Place the slices butter down on a parchment lined baking pan. Top ½ of the slices of bread with a generous portion of chutney, some thinly sliced green apples, one slice of Monterey Jack cheese, and one slice or a generous sprinkle of shredded cheddar cheese. Place a piece of buttered bread, butter side up (facing you) on top of each of the assembled pieces of bread.

Grill the sandwiches in the preheated cast iron skillet. 1 or 2 at a time until lightly browned, flipping as necessary, on both sides until cheese has melted.

Flour Head Bakery’s Appalachian Trail Mix Cookies

Each week in Metro Pulse, contributor Benjamin Pounds explores often overlooked trails located outside of the Great Smoky Mountain National Park. Quite a few are around an hour’s drive from Knoxville making sure you spend more time on foot exploring abandoned farmlands or admiring mountain views than being trapped in the gridlock that sometimes overwhelms a trip to the Smokies.

Whether headed west to the Black Mountain section of the Cumberland Trail or north on I-75 to Cove Lake State Park in Cumberland County, it’s important to bring food that travels well and doesn’t add too much weight to your pack.

While out on the trail, Mahasti’s Appalachian Trail Mix Cookies are the added sweetness (white chocolate chips!) and crunchiness (Flour Head Bakery Honey Almond Granola!) your hike needs.

Take these cookies on your next outdoor adventure and share photos of your gang on Instagram with us. We’d love to see the satisfied faces after a few hours in the woods.

FHB Honey Almond Granola is available at both Tomato Head locations as well as Butler and Bailey Market, Kroger Bearden, and Three Rivers Market.

1 stick unsalted butter

½ cup granulated sugar

½ cup light brown sugar

1 egg

1 tsp vanilla

1 ¼ cup all purpose flour

1 tsp cinnamon

¼ tsp salt

1 tsp baking powder

½ tsp baking soda

2  cups Flour Head Bakery Honey Almond Granola *

1 cup dried cranberries

½ cup white chocolate chips

In a large mixing bowl, or in the bowl of a stand mixer, cream together the butter and the sugars. Add the egg and vanilla and beat until smooth.

In another bowl mix together the flour with cinnamon, salt, baking powder and baking soda. Add the dry ingredients to the creamed butter and mix well until everything is well combined.

Add the granola, dried cranberries and the white chocolate chips. Mix the batter until the ingredients are mixed in well.

Drop the dough by the tablespoonful onto a parchment lined baking sheet, leaving 1-½ inches between each ball.

Bake the cookies in a 350 degree oven for 12 – 14 minutes or until they are golden brown around the edges. Remove from the oven, and allow the cookies to cool.

Tomato Head’s Summer Zucchini and Poblano Soup

If you’ve spent anytime at the Market Square Farmers’ Market over the past few weekends, you’ve noticed an abundance of summer squash. This simple recipe for Mahasti’s Summer Zucchini & Poblano Soup is a great alternative to preparing zucchini the traditional summer way – standing over a hot grill.

Incorporating poblano peppers adds a slightly sweet and earthy flavorful without overwhelming your taste buds with lots of heat. In case you missed her cooking segment on WBIR last Saturday, we’ve shared Mahasti’s on our blog so grab some local homegrown squash on your next shopping trip and give this recipe a spin in the comfort of your kitchen.

Enjoy!

¼ cup olive oil

1 medium onion, peeled and diced

2 large garlic cloves

1 large poblano pepper, cored, seeded and sliced

5 medium zucchini, ends removed

4 cups water

1 bunch cilantro

2 tsp salt

Peel and dice onion and set aside. Peel garlic, roughly chop and set aside. Rinse pepper, cut down the middle, remove stem and seeds, and cut into 1inch strips and set aside. Remove the ends off all of the zucchini. Cut 4 of the zucchini into 1inch rounds and set aside. Shred the remaining zucchini and set aside separately.

Remove about 1/2 inch off the bottom of the cilantro stems. Place the cilantro in a large bowl of cold water, swish around, and then lift the cilantro out of the water. Repeat the wash process with fresh water until there is no dirt left in the bottom of your bowl when you remove the cilantro. Roughly chop the cilantro and set aside.

Heat oil in a large pot over medium heat. Add onion and garlic and sauté until onions are translucent. Add zucchini, pepper and water. Bring the soup to boil, and cook for 15 minutes. Remove from heat. Add cilantro and salt and blend with an immersion blender until soup is smooth. If using an upright blender, wait for soup to come to room temperature before blending to avoid burning yourself.

After soup is blended add the shredded zucchini. If you used an immersion blender soup will be ready to serve immediately. If you cooled your soup in order to use an upright blender, the soup can be re-heated after you add the shredded zucchini.

Serve with Flour Head Bakery bread and enjoy.

Serves 8- 10

WBIR Tomato Head Summer Zucchini Pablano Soup Recipe

Loving Spoonful

We believe in the power of community.

Supporting our neighbors is part of our responsibility not only as business people but also as citizens of our city. As such, The Tomato Head is committed to teaming up with East Tennessee organizations to enrich the lives of the less fortunate in our community.

We ask you to join us every month as we break bread and raise a pint for a deserving local organization by attending one of our Loving Spoonful fundraisers.

Loving Spoonful is a partnership between East Tennessee nonprofits, regional craft breweries, Flour Head Bakery and The Tomato Head. We’ll hold a series of fundraisers every month at both Tomato Head locations with a percentage of the proceeds raised going to our community partner.

We launched our program in February 2014 with proceeds benefiting one of Knoxville’s biggest supporters of local culture as well as being a valuable independent voice – WUTK 90.3 UT’s College of Rock. WUTK receives zero financial support for the University of Tennessee and funds were raised for a much needed audio board. Blue Pants Brewery kicked off our year by supplying delicious craft beer from Madison, AL for our WUTK special events.

The East Tennessee nonprofits we’ve celebrated in the first half of 2014 include Junior Achievement in March with Highland Brewing Company as our brewery partner,  Appalachian Mountain Bike Club and Foothills Brewing Company in April, Beardsley Community Farm and French Broad Brewing Company, Ijams Nature Center and Turtle Anarchy in June. July’s charitable partner is the Clarence Brown Theatre with Yazoo Brewing Company from Nashville as our tasty craft beer provider.

We have future fundraisers planned for Imagination Library/Knox County Libraries in August, Friends of Literacy in September, Childhelp USA in October, The Muse of Knoxville in November, and we end the year in December with fundraisers for Knoxville’s favorite set of twins, Helen and Ellen from the Love Kitchen.

Why the change?

By concentrating our energies on one nonprofit per month, we are better able to measure the impact of our giving as well as direct more money to and create greater awareness of each organization. Your continued support of The Tomato Head will further our charitable giving.

Each Tuesday of the month, a portion of the proceeds from all food and drink sales generated during lunch and dinner at both Tomato Head locations goes directly to nonprofit partner of the month.

GIVING POLICY

Because of the significant number of donation requests we receive, we have put the following criteria and guidelines in place.

To be eligible for participation in our charitable giving program, preference is given to secular 501(c)3 groups that maintain a focus within the following areas:

  • Women & Children – Dedicated to the well-being of women and children with a particular interest in serving children with special needs, survivors of domestic violence, or at-risk populations in our community.
  • Arts, Culture & Humanities – Focused on preserving, commemorating and celebrating the artistic and cultural heritage of East Tennessee, including studio artists, performance art groups, public broadcasters, schools and museums.
  • Human Services – Attend to the housing needs of the homeless, feeding the hungry, or providing literacy programs for children and adults.
  • Environment – Promote conservation and sustainable management of land, water, plant and energy resources; promote preservation and appreciation of environment, including outdoor activities.

WE DO NOT FUND

  • Educational Institutions (Exceptions are made for organizations within a university.)
  • Endowment Campaigns
  • Direct grants or scholarships to individuals
  • Political causes, candidates, organizations or campaigns
  • Advertising in charitable publications
  • Sports Organizations
  • Labor Groups
  • Conferences, galas and charity balls

HOW TO BECOME A TOMATO HEAD PARTNER:

All applications submitted must include the following information:

  • Organization’s Name, Address and Office Phone Number (we do not mail to P.O. Box addresses)
  • Organization’s IRS 501(c)3 number
  • Organization’s mission statement
  • Current roster of officers and board members
  • Summary of past year’s program service accomplishments with demonstrative results from previous fundraisers. For example, donating $10 provides (x) amount of services or feeds (x) number of people. See how Friends of Literacy describe their accomplishments (http://friendsofliteracy.org/donate/).
  • Three (3) most recent Form 990
  • Contact Person’s Name, Phone Number and Email Address
Due to the number of applications received, The Tomato Head does not accept phone calls regarding the status of a particular request and regrets that we cannot fulfill every one. Once your application has been reviewed, you will receive notification as to whether or not your request has been approved. Our preference is to direct our limited resources to local groups demonstrating the greatest need. Therefore, we are not able to accommodate out-of-area applications.

WHAT WE EVALUATE

Each charity is evaluated on two bases – alignment of charitable mission with our values as described above and the following financial performance metrics; these include but are not limited to program expenses, administrative expenses, fundraising expenses and fundraising efficiency. Financial efficiency metrics are based on criteria and benchmarks set by bbb.org, charitynavigator.org, givewell.org and guidestar.org.

WHO TO CONTACT

All requests must be submitted in writing on the organization’s letterhead (mail or email) to:

The Tomato Head

Attn: Michael Kuczmarski

12 Market Square
Knoxville, TN 37902

Or, submit your proposal to marketing@thetomatohead.com (Attn: Michael Kuczmarski)

The application deadline is 5PM EST, October 1 of current year to be considered for the next year’s partnership. No phone or in-person requests will be accepted other than materials dropped off for consideration.

Loving Spoonful Charitable Donation Program

July Loving Spoonful Fundraisers for the Clarence Brown Theatre.

Celebrate the 40th Anniversary Season of the Clarence Brown Theatre by joining us for these special fundraisers throughout July. The funds raised will be directed back into providing a cultural resource for both the University of Tennessee and the East Tennessee community.

A portion of the proceeds generated at each event goes directly to the Clarence Brown Theatre.

  • All month (Breaking Bread Fundraiser) Proceeds from the sale of any type of Flour Head Bakery bread at both Tomato Head locations goes to the theater.
  • July 22 (Pint Night Fundraiser)Featuring Yazoo Brewing Company‘s Summer Seasonal wheat ale. The CBT receives a portion of the proceeds from the sale of every draft beer from any brewery.
  • July 29 (Sandwich Day Fundraiser) Both Tomato Head locations will offer a special Clarence Brown Theatre sandwich.

You can also register to win TWO 8-show Preview Night subscriptions, $75 Tomato Head gift card plus a Clarence Brown Theatre swag bag including a canvas tote, pint glass, travel mug, umbrella, and T-shirt.  Also included in our giveaway is a brewery tour of Yazoo for a guest and a friend, and two hotel rooms in Nashville. ($1000 value)

Stop by either Tomato Head location today and ask your server how to enter. Drawing will be held July 31.

“We are excited to work with the CBT as our July Loving Spoonful partner. CBT is an extraordinary contributor to the cultural scene in Knoxville,” said Scott Partin, Tomato Head co-owner. “Its annual play calendar spans the breadth of live theater, from drama to comedy with a blend of shows that can entertain the whole family or the serious theater lover. Institutions like the CBT add an incalculable richness to life in Knoxville.”

Learn how you can make a donation today by clicking on the CBT logo.

Clarence Brown Theatre 40th Anniversary Season

Donate to the Clarence Brown Theatre today!

International Biscuit Festival People’s Choice Award Winner!

25,000 people attended the fifth ever-expanding International Biscuit Festival and their taste buds voted our Ms. Pearl Buttermilk Biscuit the People’s Choice Award Winner ahead of 20 other signature biscuit creations. Mahasti shared her biscuit recipe on WBIR recently. In case you missed it, here it is in all its first place glory.

For the biscuit:

2.75 cups all purpose flour

1 tbl sugar

3/4 tsp. Salt

1 Tbl plus 1 tsp baking powder

½ stick unsalted butter

1 1/4 cup buttermilk

In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms.

Pat dough down into a greased 12 inch pie dish or cast iron skillet. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.

For the topping:

3/4 cup Mayonnaise

3 Tbl lemon juice

one 16 oz package frozen corn kernels

1 ½ cups shredded mozzarella cheese

Black Pepper

1 cup Cooked Bacon chopped (In her version, Mahasti used Benton’s bacon.)

6-8 Roma Tomatoes

Salt

Fresh Basil – julienned

Slice tomatoes into ¼ inch slices. Set aside. Combine mayonnaise with lemon juice. Pour mayonnaise mixture over biscuit, spread around with spatula to cover completely. Sprinkle the cheese over the mayo layer, and sprinkle lightly with black pepper. Sprinkle corn over mayonnaise mixture, followed by cooked bacon pieces.

Bake for 20 – 30 minutes, until cheese has melted and starting to brown. Remove the biscuit from the oven and overlap tomatoes on top of biscuit. Allow to cool for 5 minutes, sprinkle with fresh basil before serving.

Serves 8 – 10

Ms Pearl International Biscuit Festival People's Choice Award Winner

June Loving Spoonful Fundraisers for Ijams Nature Center

The Tomato Head celebrates one of Knoxville’s oldest and largest parks.

We invite you to join us throughout June as we fundraise for Knoxville’s most beloved park, Ijams Nature Center. Ijams offers over 300 acres of protected wildlife habitat and natural areas with over 12 miles of trails as well as convenient access to Knoxville’s Urban Wilderness. As a member and visitor supported nonprofit, your generous donations are needed to continue its ongoing legacy.

“Ijams is excited to partner with Tomato Head and their Loving Spoonful program for the month of June. All of the proceeds for the month will go towards programs to get kids in the Knoxville area active and outdoors,” said Mary Thom Adams, Development Coordinator. “The mission of Ijams is to provide engaging outdoor experiences for all people, and with the help of Tomato Head, we are working towards a happier and healthier community here in East Tennessee.”

A portion of the proceeds generated at each event go directly to Ijams Nature Center.

  • All month (Breaking Bread Fundraiser) Proceeds from the sale of any type of Flour Head Bakery bread at both Tomato Head locations goes to Ijams.
  • June 12 (Sandwich Day Fundraiser) Both Tomato Head locations will offer a special Ijams Nature Center sandwich.
  • June 17 (Pint Night Fundraiser)Featuring Turtle Anarchy Brewing Company’s “More Than Meets the Rye” double dry hopped IPA.

“Ijams is such a positive force in our community that they were an easy choice as Loving Spoonful partners.  Their work at preserving our natural environment and making their campus open and inviting for all of Knoxville to enjoy is paralleled only by the beauty of the Ijams park itself,” said Tomato Head co-owner Scott Partin.

But the fun doesn’t stop there!

Stop by either Tomato Head location to register to win a pair of tickets to WDVX’s Meadow Lark Festival on June 28 and a family membership to Ijams. The drawing will be held on June 25. You gotta stop by one of the locations to enter.

Ijams Nature Center

© 2016 The Tomato Head Site by: Robin Easter Design