May Loving Spoonful Fundraisers for Beardsley Community Farm

The Tomato Head celebrates the sustainable urban gardening efforts of CAC Beardsley Community Farm with their next round of Loving Spoonful fundraisers. Join us throughout May to help raise much needed funds for farm improvements and further Beardsley Farm’s community outreach.

“The farm is very excited to benefit from the Tomato Head’s Loving Spoonful fundraiser! The Tomato Head has been tremendously supportive of CAC Beardsley Community Farm for over ten years. We look forward to a successful month with the Tomato Head and encourage all lovers of Beardsley, the Tomato Head, and good food to attend this worthy cause,” said Beardsley’s Farm Manager Khann Chov.

“Funds raised from the Loving Spoonful benefit will go towards Beardsley Farm’s operating budget including paying for utilities, and building materials to repair irrigation, signage, and garden beds. CAC Beardsley Community Farm grows over 4,000 pounds of produce with the help of numerous community volunteers. All of this food is donated to those in need in Knoxville. ”

CAC Beardsley Community Farm is an urban demonstration site that has promoted food security and sustainable urban agriculture through practice, education, and community outreach since 1998. All of the vegetables raised at CAC Beardsley Farm are donated to Family Crisis Center, Mobile Meals, Global Seeds, Knoxville Area Rescue Mission (KARM), and Western Heights Baptist Center.

“We selected Beardsley Community Farm because their mission of educating the public about natural food and the benefits of growing and eating your own crops is essential to creating a local food shed in East Tennessee,” said Tomato Head co-owner Scott Partin.

Proceeds generated at each event goes directly to Beardsley Community Farm.

  • All month (Breaking Bread Fundraiser) Proceeds from the sale of any type of Flour Head Bakery bread at both Tomato Head locations goes to Beardsley Farm.
  • May 13 (Sandwich Day Fundraiser) Both Tomato Head locations will offer a special Beardsley Farm sandwich.
  • May 20 (Pint Night Fundraiser) Featuring French Broad Brewing Company’s Ryehopper Rye Pale Ale.

For more information or interviews, please contact Khann Chov, Farm Manager of CAC Beardsley Community Farm, at 865-546-8446 and beardsleyfarm@gmail.com, or Michael Kuczmarski, The Tomato Head’s Marketing Director, at marketing@thetomatohead.com and 865-850-2318.

Beardsley Community Farm Logo

 

About CAC Beardsley Community Farm

CAC Beardsley Community Farm is an urban demonstration site that has promoted food security and sustainable urban agriculture through practice, education, and community outreach since 1998. The mission of the farm is to educate people of all ages about the possibilities and methods of organic and sustainable urban gardening. Beardsley Farm also gives support and tools to community members to help them grow their own food, and teach about the financial and environmental benefits of home food production. All of the vegetables raised at CAC Beardsley Farm are donated to Family Crisis Center, Mobile Meals, Global Seeds, Knoxville Area Rescue Mission (KARM), and Western Heights Baptist Center.

About The Tomato Head

Opened in 1990, The Tomato Head is committed to helping the community by supporting sustainable agriculture, giving to East Tennessee nonprofits, and recycling its food and packaging waste. Its new charitable donation program, Loving Spoonful, is a partnership between East Tennessee nonprofits, regional craft breweries and the restaurant. It consists of a series of fundraisers and special events with a percentage of the proceeds raised going to our community partner of the month.

Tomato Head’s Hummus Tartines with Moroccan Carrot Salad and Curried Cauliflower.

Moroccan Carrot Salad

4 cups Carrots, peeled and sliced

1 Tbl Vegetable Oil

Preheat oven to 350 degrees. Toss carrots with oil, place on a baking sheet in one layer. Bake Carrots for 10 minutes. Place Carrots in a medium bowl.

¼ cup Fresh Squeezed Lemon Juice

1 Tbl Honey

½ cup Raisins

½ tsp Salt

½ tsp Allspice, ground

Add Lemon Juice, Honey, Raisins, Allspice and Salt to Carrots.  Toss until evenly coated.

Curried Cauliflower

3 cups Cauliflower, cut into ½ inch pieces

¼ cup oil

1 tsp Salt

1 ½ tsp Curry Powder

In a medium bowl toss cauliflower with oil, salt and curry powder. Place on a baking sheet in one layer. Bake Cauliflower for 10 minutes.

To assemble Tartines –

Moroccan Carrots

Curried Cauliflower

Tomato Head Hummus

Flour Head Bakery Knoxville Sourdough

Slice Sourdough, and spread slices with Tomato Head Hummus. Sprinkle with Shredded Monterey Jack Cheese. Top with Curried Cauliflower and Moroccan Carrots. Bake in 350 degree oven until cheese has melted and vegetables are heated through.  Serve immediately.

Carrots can be served at room temperature as a side dish with Chicken, Fish or Steak.

Tartine with Hummus and Moroccan Carrots

Oskar Blues Brewery Beer Dinner

We’re excited to announce our FIRST beer dinner!

Mahasti and Sam have been busy crafting tasty foods to go with tasty beers from Oskar Blues Brewery.

It takes place at 6PM on Tuesday, December 10 at The Gallery of Knoxville. Be sure to call early for reservations because seating is limited.

First Course

Potato pancakes topped with house pickled beets from Mountain Meadow Farm, sour cream, and sauerkraut. Beer pairing is Mama’s Little Yella Pils.

Main Course

F Nolan and Sons Victuallers Redding English Bangers served on a Flour Head Bakery Stout bun with roasted sweet peppers and onions, and a sour cherry mustard made with Dales’s Deviant IPA. Accompanied by a Rye Berry Winter Green Salad. Beer pairing is Dale’s Pale Ale and Old Chub (Scotch Ale).

Dessert

Bread pudding made with Flour Head Bakery Parker House rolls and Schwab Farm roasted apples topped with a chocolate sauce made with Ten Fidy. Beer pairing is Ten Fidy, a Russian Imperial Stout.

Tickets are only $35 (Tax and gratuity included). Call us at The Gallery location to make your reservation (584-1075).

Craft beer dinner with Oskar Blues Brewery

Tomato Head’s Benedictine

We’ve got the perfect sandwich for summertime picnics – Mahasti’s Benedictine. Spread a generous amount of Benedictine on a slice of Flour Head Bakery Everyday White bread, top with Benton’s bacon, lettuce and tomato. You can also serve it as a dip with Flour Head Bakery pita crisps. Yum Yum Yum!

8 oz cream cheese, soft

1 cup cucumber, grated

¼ cup onion, grated

2 – 3 tsp jalapeno

¼ cup sour cream

¼ tsp plus a pinch of salt

Mix all ingredients together until well combined.

Hot or Not Dogs with spicy mayo, Asian slaw and fried egg on a Flour Head Bakery hot dog bun

Mahasti’s Hot or Not Dog recipe adds a sweet and tasty crunch that you typically don’t find with a grilled frankfurter. Plus, any reason to find another use for Sriracha is alright in our book. Flour Head Bakery’s hot dog buns will be for sale on Wednesday (and only Wednesday) at four Kroger locations (Farragut, Cedar Bluff, Bearden and Northshore), Three Rivers Market in Happy Holler and Butler & Bailey Market in Rocky Hill. Go get you some.

Be safe and enjoy our National Independence Day.

For the Slaw:

1 cup shredded Carrots

1 cup Daikon Radish

½ cup sliced Onion

1 Tbl Rice Vinegar

2 tsp Sesame Oil

¼ tsp Salt

Mix the ingredients together in a small bowl, until well combined.

For the Spicy Mayo :

½ cup Mayo or Veganaise

1 Tbl Sriracha Sauce

1 Tbl Soy Sauce

Mix the ingredients together in a small bowl, until well combined.

To assemble:

Spread spicy mayo on bun. Top with dog of choice, followed by slaw and an over easy egg (optional).

Hot Dog Buns

 

 

Tomato Head’s Tuna Salad

Our menu experienced some changes last fall. The tuna salad is no longer available but that doesn’t mean you still can’t enjoy this classic lunchtime sandwich. A few of our customers have since asked for the tuna salad recipe and today’s the day we share it with everyone. In Mahasti’s simple to follow recipe, she’s substituted sour cream for mayonnaise, thus lowering the calorie count. The addition of Sriracha lends some tanginess, while chipotle sauce adds a smoky profile. The bells peppers, relish and onion add a nice crunch.

Enjoy!

1 – 12 oz Can Tuna in water

2 Tbl Onion, chopped

¼ cup Red Bell Pepper, diced

2 Tbl Cider Vinegar

1 tsp Fresh Lemon Juice

2  heaping Tbl sweet pickle relish

2 heaping Tbl Dill Pickle, chopped

Scant ¼ cup sour cream

1/8 tsp Sriracha Sauce

1 tsp chipotle sauce (from a can of chipotle en adobo)

1/8 tsp garlic powder

1/8 tsp plus a pinch salt

Drain Tuna and squeeze out all of the water.  Transfer Tuna to a large bowl, add remaining ingredients and toss well with a spoon till everything is well distributed.

Serve on Flour Head Bakery Every Day White sliced sandwich bread.

Tomato Head’s UFOs made with Flour Head Bakery pita

What do you get when you cross French toast, a waffle and a pancake? We’re calling it a UFO. Once the pita hits the hot griddle, they’ll expand and your breakfast will appear to be from out of this world (and taste like it too).

Mahasti’s recipe calls for a garnish of bananas. You can tell from our photo that we thought the sweetness of fresh strawberries would add another dimension to the plate. With blueberry season just around the corner, you’ve got another great berry available for brunch. Share your success with us on Facebook or Twitter. Bon appetit!

For the Waffle Batter:

½ plus 1/3 cup all purpose flour

2 tsp baking powder

2 tsp sugar

¼ tsp salt

½ tsp cinnamon

1 cup milk

2 eggs

1 tsp vanilla

1 stick butter, melted

In a small bowl, mix together all dry ingredients. In another small bowl, mix together milk, eggs and vanilla. Add the milk to the dry ingredients and mix well. Add the melted butter and mix until all the melted butter is incorporated.

To Make the UfO’s

Waffle batter

4 pita rounds

4 bananas

Maple syrup

Butter for the pan

Heat a skillet over medium heat, place a little bit of butter in the skillet. Spread the melted butter around with a paper towel or pastry brush. When the skillet is hot, dip one pita in the waffle batter, flipping the pita once to coat both sides. Pick the pita bread up out of the batter and allow some of the batter to drip off. Place the pita on the hot griddle, when the excess batter starts to bubble and dry out (like a pancake) flip the pita over and cook other side. Flip the pita over once or twice until you are certain that the waffle batter has cooked all the way, about 3-4 minutes.

Top cooked pita with a whole banana sliced and maple syrup.

Serves 4-8 – depending on the size of your pitas you can share one between two people.

waffles, pancakes, French toast

Tennessee Shines Radio Show

As one of the proud sponsors of the Tennessee Shines Radio Show, we’re thrilled to be a part of the great WDVX tradition of bringing some of the country’s most gifted musicians and storytellers to downtown Knoxville. Previous Tennessee Shines performers have included local favorites like the Tim Lee 3, Lil iFFy, Brent Thompson, and The Lonetones, as well as nationally-renowned and well-traveled acts such as Chuck Prophet, Casey Driessen, Shannon Whitworth, and Malcolm Holcombe.

Our fans on Twitter (@thetomatohead) will want to pay attention every Thursday and Friday at noon when we play some music trivia. The first person each day to answer correctly receives a pair of tickets to the live radio show. One very special winner each week will also receive a $50 Tomato Head gift card, dinner for two at the restaurant prior to the show, freshly baked bread from our new sprout, Flour Head Bakery, plus some cool Tomato Head swag.

You can catch Tennessee Shines every Monday night at 7pm at the Knoxville Visitor Center, located at the corner of Gay Street and Summit Hill Drive.

Flour Head Bakery’s Pecan Pie

Flour Head Bakery’s take on this Southern treat retains the rich and gooey texture without the heaviness of the traditional holiday dessert.

1 – 9 inch, deep dish prepared pie crust

2 cups pecan pieces

1 Tbl all-purpose flour

9 tablespoons unsalted butter, melted

¾ cups packed light brown sugar

4 large eggs, room temperature

½ cup light corn syrup

2 Tbl dark molasses

2 tsp vanilla

1/4 tsp salt

Preheat your oven to 375 degrees.  Prick the bottom and sides of the pie crust with the tines of a fork and place a coffee filter or parchment paper in the frozen pie crust.  Fill the crust with dried beans or rice.  Bake the crust for 5 minutes.  Remove from oven and allow the crust to cool.

Reduce oven temperature to 350 degrees.

For the Filling:

Meanwhile – in a small bowl, toss the pecan pieces with the flour and set aside.  In the bowl of a stand mixer, with a paddle attachment or with an electric hand mixer, beat the butter and brown sugar until light and fluffy.  Add the eggs one at a time and beat until incorporated.  Gradually add the molasses, corn syrup, vanilla and salt.  Beat well.  Pour the pecans into the egg mixture, and mix with a wooden spoon or spatula.  Pour the filling into the prepared pie shell.  Bake the pie for 1 hour or until the pie looks set, and does not jiggle when tapped.  Allow the pie to cool at least 4 hours before serving.

Serve at room temperature – with whipped cream if desired.

© 2016 The Tomato Head Site by: Robin Easter Design