>> They say you are what you eat, so I don't eat chicken feet, but I love me some of Grandma's pickled beets.

Cut it up, put it in the pan, throw it over your shoulder and see where it lands.

Right here in Farmer's Kitchen.

Maters, taters, beans and corn the cow's in the barn of the [MUSIC] [MUSIC] [MUSIC] sheep been shorn.

Kids in the barnyard chasing Grandpa's chickens, chickens, chickens.

Spices, slices cuts and dices, going to slash your grocery prices right here in Farmer's Kitchen.

Help you grow your garden.

Good with recipes to suit your mood try some [MUSIC] grub you've never tried before.

Smash it with a wooden mallet gonna educate your palate, right here in Farmer's Kitchen.

In Tim Farmer's Country Kitchen.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] We gonna cook somethin' good now.

>> Hello, and welcome to the Farmer's kitchen.

Hello, Mrs Farmer.

Mr. Farmer, you're looking ravishing as usual.

That is so sweet.

You're very handsome.

Oh, thank you very much.

You know what?

Tonight we got some stuff that's just absolutely wonderful when I was a kid.

Beans, soup, beans.

You still love beans.

I still love beans.

You know for country folks.

Beans were a staple.

Oh yeah, beans and cornbread.

Mm-Hmm.

A couple of years ago, I was up in the woods in the deer stand.

So cold I was freezing.

Hadn't had anything to eat.

And I was sitting up there thinking, What would I like?

And I thought, I want some bean with bacon soup now, not just soup beans.

I'm talking bean with bacon.

When you're a kid, there's a very popular soup company.

Won't name their name here.

I love their beans with bacon soup and a peanut butter and jelly sandwich.

I mean, nothing like it.

You know what I'm talking about?

I do.

I do.

You know exactly what I'm talking about.

So I came back here and I thought, I want to make that now.

That's a long, drawn out process, right?

So I thought, how can I have bean with bacon soup on demand without all the additives and preservatives and all that stuff?

And so I actually canned some.

Mm-Hmm.

Here's some video of us a few years back canning bean with bacon soup.

So you had it ready on demand ready on demand, but I did the same thing today.

Mm-Hmm.

I started thinking about bean with bacon soup didn't have any canned, but how can I do this in a fairly quick basis?

Because it's usually all day when you make it, it's all day.

Now we're not turning this into a pressure cooking show, but oh my goodness made you happy, didn't it?

It made me so happy to know.

Typically, when you do beans, it's a process.

Some people soak them overnight.

I used to soak them overnight, then I'd cook them for an hour, bring them to a boil, cover them and then let them set.

And then that starts the process of the cooking for hours, right, And seasoning as you go along.

And I'm always starving smelling that for hours, she's starving.

That's right.

We've done soup beans over an open fire.

A long time ago, yeah.

I mean, like almost ten years ago.

Now, do you know if northern beans and navy beans are the same thing?

I do not.

They are not the same thing.

A lot of people think they are.

Now, they're interchangeable in recipes because they're about the same size, about the same shape.

Navy beans are a little bit smaller, but they have more fiber than northern beans.

Yes, 19 grams of fiber per cup.

Hmm.

On the navy beans.

Now I like the northern beans because they cook up quicker.

Yeah.

So what are we going to do tonight Mrs. Farmer?

What are you going to do?

I'm going to make bean with bacon soup in the pressure cooker.

Now, What does pressure cooking do?

It reduces your time and it takes all those ingredients and puts under pressure.

And all those flavors really bind together well.

And you have this heavenly smell in your kitchen.

And before you know it, you've got wonderful stuff.

Can eat quicker.

I like it.

So Mrs. Farmer, I'm gonna to get this thing started.

OK, but tell us there's nothing more Kentucky than what you're making right here, right?

What are you making tonight for dessert?

Well it's an apple pie, But it's got bourbon in it.

It's got raisins, cranberries and pecans.

So apple bourbon pie tonight.

Now, the bourbon basically just soaks in the raisins and cranberry gives it a good flavor.

Oh, my goodness.

Gotta have dessert!

I'm just telling you, you got this and you got this, and we're going to make some cornbread in between because you gotta have cornbread with your beans.

So this is a good country show tonight.

And let's get started, Mrs Farmer, Alrighty.

So we're going to start right here.

All right.

I'll just chop it up a little bit for you.

Yeah, make it about four pieces that'd be perfect.

Is that small enough?

Perfect.

I'll do it in sections of two.

Now, [MUSIC] [MUSIC] that's a lot of onion.

I'm going to put most of it in there.

I like onion.

And those are chopped very finely.

You don't have to have huge batches of onion.

Mrs. Farmer.

I'm gonna start giving you some carrots.

[MUSIC] Now we use three or four good sized carrots because I like carrots and I think they really accentuate the beans and the sugar that's in the carrots really makes a nice, sweet, wonderful addition to our bean with bacon soup.

Is that it, Mrs Farmer?

Perfect.

[MUSIC] Look good?

Beautiful.

Aren't those nice.

All right.

So we have lots of carrots, lots of carrots, lots of onions.

Now I want to come back with some celery and let's say, a half a cup of celery.

So this is not just a bean soup, per se.

This is a wonderful vegetable soup.

Oh yeah.

But really, if you look at bean with bacon soup.

Think about this as you cook more and more, you're going to start analyzing things.

You're going to go to a restaurant, you're going to say, Oh, is that thyme?

What is that, that just... what is that smoky flavor?

Ohh, What is that?

Then you start breaking it down.

You bring that home and incorporate that in your own things.

Let your tongue and your nose work together and come home and try these things.

So I know there's the smoky flavor.

I know the onion flavor.

I know there's the celery flavor, so I'm going to enhance that even more as we go along with our beans.

Now, the biggest pain when you're dealing with bean soup is getting your beans ready, right?

We're just going to take these beans.

We're going to put them on a collender and we're gonna rinse them.

Any irregularities or anything.

That's not that good will just pop it out.

Just rinse that off real quick.

[MUSIC] So we have about two cups, a little over two cups of our northern beans.

Mm-Hmm.

Not the same as navy beans.

That's right.

But close.

I'm gonna go ahead and put those in there dry.

Now, Mrs. Farmer, we have been saving our chicken broth and we have right here about five and a half to six cups.

Now remember, you want to have plenty of liquid in here, because if that cooks down, you're going to have a bunch of dry beans, right?

You don't want that.

So what am I going to flavor this with?

Hmm.

Now remember I said the smoky flavor.

You got to get that smoky flavor.

So one thing I'm gonna do right off the bat is take some liquid smoke hickory.

I'm going to pour that in there.

I'm going to put quite a bit because, you know, a little dab will do you.

But I really want that smoky flavor to come out.I smell that.

Along with that, What do you got there like six pieces of bacon, five or six?

Six pieces.

I want, I want a lot of bacon.

I want these pieces cut up fairly small because it's going to come floating to the top when we're done.

And so our bacon goes, Boom, boom, boom.

Now, thank goodness.

old >> Glenn didn't get all our pepper got a little bit left, get a little bit left.

I like pepper a lot.

And you like pepper a lot.

You can't.

So I'm going to put a little more now than you probably would.

>> Then I'm going to take any seasoning that has celery seed in it that you might like.

Yeah, use a additive or a salty flavoring that has celery seed.

I put this together myself it's just got some onion powder salt, a little bit of garlic and some celery seed.

Something else I like for most soups is thyme.

And this is no different.

I'm gonna put a little bit thyme in here.

Some dried thyme.

One other thing I'm going to do.

This may sound strange, but I use some poultry seasoning that has paprika in it.

Now you think about the salt.

Yeah, you don't want it to be too salty and you get some salt from your bacon.

And I always, always.

I've just got some chicken bouillon cubes here.

Automatic stocky right?

Delicious flavor going on there.

It adds so much.

And I put two to three the chicken bouillon cubes in here with your regular bean soup.

You don't have a reddish tomato puree in there, right?

You do in bean with bacon soup.

You have that tomato taste.

So what I'm going to do is I'm going to take our tomato paste and then we're going to take a little bit of ketchup as well.

And that'll sweeten it up just a little bit.

You'd be shocked to know how much sugar is in ketchup, is in ketchup.

But I find that that sweetness really bumps it up a notch.

And there's something else when you're eating bean with bacon soup and you may have seen this in our last week show the week before just a little bit of red wine vinegar, you like red wine vinegar.

It's going to get that little tart taste that you get there.

So we got everything in there Mrs. Farmer?

I think you do.

Now I want to make sure these are done done.

So I'm going to go about an hour, maybe an hour-five, hour-ten minutes on this thing.

Mm-Hmm.

Let's think soaking overnight cook in four or five hours all day.

It's can be a 10-12 hour process.

One hour, see how it does.

I know it's going to be good.

One hour.

All right, you ready?

Yes, I'm ready.

Mrs. [MUSIC] [MUSIC] [MUSIC] Farmer, yes, this is pure Kentucky.

Yes, it is.

That's good stuff.

Now we're not putting enough bourbon in here, where you have to worry about driving.

We're going to cook it.

It's going to be just like a tablespoon.

But let me tell you when these when these cranberries and raisins soak that up.

I'm telling you, this is out of this world.

I'm going to stand back and watch you put this scrumptious >> thing together.

What are you where you get started on your apples?

Well, you know what?

We're going to get the cranberries.

I actually have cranberries and I have raisins that we're gonna soak those.

I actually have more than you said, like a tablespoon.

I have four tablespoons of bourbon.

But like you said, it's going to cook down because we need a tablespoon for each.

I'll put a tablespoon on the raisins, put a tablespoon on the cranberries stir that up, that let it kind of soak in.

The rest of this We're going to save for on the apples.

So now I got we have the Granny Smith apples.

Yeah, we're going to do it ourselves.

Yes, and we're going to do, I'm gonna do six of these.

[MUSIC] All right.

The most work was the apples, I got the six apples and I've been I put a little lemon juice, Grandma, always said to do that to keep them from turning on you.

They turn quick.

Yes, and I like the flavor of the lemon.

All right.

Now remember the two tablespoons we had left?

We're going to go ahead and pour those on the apples.

All right.

Stir that in a little bit.

All right.

I got three quarters to almost a cup of sugar here.

All right.

Two tablespoons of flour.

Gotcha.

I have a teaspoon of cinnamon and I put a little bit of nutmeg on there.

I just kind of shook a little, maybe an eighth.

This is going to go on our apples.

I think you've done this before Mrs. Farmer.

I've done it a couple of times.

All right, I think I need a bigger bowl.

All right, because I'm going to add all this stuff together here, so it's a little bit bigger.

So we got our cinnamon.

Get all this in here.

OK, I'm excited.

This is this is a pure Kentucky meal.

Bean with bacon soup and >> bourbon apple pecan pie.

Are you kidding?

I'll >> get the raisins, raisins and cranberries.

All right, I'm going to use my chopper to cut these pecans.

I got half a cup.

Or [MUSIC] you could buy them chopped, I like to chop.

It's fun Don't need electricity.

That's right.

And we pour?

Go ahead and pour those in.

All of them?

Yes.

And this is what we're going to put in our pie.

All right.

And I've already got my pie shell ready.

All right.

Well, earlier and I've actually made a top for the pie too, earlier that we're going to go ahead, put on top.

So I'm going to put this in.

You know, something else I like to do too is put a little butter on top because Grandma used to do that.

I'm going to grab some butter for that.

Grandmas are never wrong.

That's right.

You want to smooth that in?

And I gonna grab some butter.

You know, we love Grandma's.

Not only because they're our Grandmas, because they're wise.

That's right.

>> And they have been around the block and I want to hear everything Grandmas have to say.

I want to hear everything Grandpa's have to say.

I want their friendship.

I want their kinship.

I want to know everything about them.

Yes, you know, and if you have a Grandparent.

You need to sit down with them.

>> You need to get a video camera, your phone, whatever right, >> and talk with them because so many times you think about your Grandfather when you were a kid running around he want to tell you stories about Greece.

Too busy.

Think about my Grandfather when he was telling me stories about the farm and I actually recorded some of my Grandfather on it on a little cassette tape him talking about, he made up these fantastic stories.

one of them was they'd said he'd hooked the Tom Turkey up to a wagon and he'd pull the kids to the market and back.

That'd be fun.

>> Now that was him telling tall tales, but we've got that on tape somewhere.

That's neat.

Well, that's something I remember her doing.

I do remember some of her cooking that I paid attention to.

Now I'm going to get my top pie shell.

You know whatt you need Mrs. Farmer?

One more piece of butter right there.

Do you think so?

I can do it.

It's one of the more piece little bit of butter.

How's that?

That's beautiful.

All right.

That already smells delicious.

I know it.

Let's put a top on it.

I already made this, so I'm going [MUSIC] to cover it.

All right.

That look good?

Oh Mrs. [MUSIC] Farmer, I'm excited.

Wanna make a couple little slits.

Yeah, it's a couple of vent marks in here.

Some people are fancy but we'll just put them in.

Here, we'll put an X in the middle how's that?

Beautiful.

I got the oven at 425 We're going to have to let this cook about 50 minutes, so it'll be ready.

Maybe after we have our beans.

50 minutes.

50 minutes.

Yes.

Egg wash.

Yes.

All right.

Egg wash.

I like to use the egg white looks nice and shiny brown.

Get [MUSIC] rid of that.

And when you get that little brush out.

Brush?

That's somethin she always did to make it kind of makes it pretty and glisten.

Mm hmm.

All right.

You can't help but have a little more sugar.

I mean, it doesn't.

It doesn't hurt.

All right.

Because we can do what we want.

There we go.

I think it's ready.

Want me to open the oven?

Yes, thank you.

[MUSIC] [MUSIC] >> Now, if you notice we put that on a pan because pies are notorious for leaking out, yes, stuff on the bottom of the oven.

All right, so we're going to take a break.

Get this stuff cleaned up.

Then we need to get our cornbread going.

I like my cornbread.

Different times.

Different ways.

There are so many people who are purists in their cornbread ways.

Oh, you can't put sugar in it.

Somebody the other day got really mad at me because they saw a recipe that I used.

Mom would put sugar in her cornbread.

Yeah, well, you're not from Kentucky.

I'm like, our family's been in Kentucky, probably since it was Virginia.

Yeah.

If I want to use my mom's recipe, put a little sugar in there, I can do it, they're not going to kick me out of the state.

You do what you want.

Most of the time we do regular cornbread, no sugar.

Tonight we're going to do.

We're going put some chow chow in our cornbread.

We're going to put onions in our cornbread.

We've done a variation of this before.

But with this, with these things in here and a little sugar.

Mm hmm.

No, we won't get kicked out of the state.

You might want to try it sometime because when you're eating it along with got to have it, your beans is delicious.

All right Mrs. Farmer.

All [MUSIC] >> right, now, we're just going to make a basic cornbread recipe now.

Here's just the basic recipe itself if we follow our friend Sally's method.

Here's her cornbread recipe.

That's just the cornbread then we're going to tell you what we're going to add to it.

OK?

There's actually a cup and three quarters of plain cornmeal to start.

We're going to add an egg.

And we're going to add one and a half cups of buttermilk.

Gotta have buttermilk.

That's right.

The teaspoon of salt, teaspoon of sugar, a teaspoon of baking powder and half a teaspoon of baking soda.

Check, check and then whatever else you want to add to that.

And here's what we're going to add to that once we get all the wet ingredients in.

>> We're going to take some of our green tomato relish.

You can use chow chow, green tomato relish whatever you want in beans, but you got to have.

You gotta have some.

I'm gonna put in my soup beans, too.

Now think about this your soup beans are salty.

Mm-Hmm.

And for those who have never tried a little sugar or a little something sweet in your cornbread, you mix that sweet with the salty.

Yum.

You've got magic.

Now you can put regular cornbread in it, too, but there is no law in Kentucky.

I looked it up.

OK. All right.

Anyway, so back to our recipe.

Go ahead and get everything, mix together and put a little bit of my stuff in.

All righty.

So you put your egg, you put your dry ingredients in and then I'm going to put your buttermilk.

Yum.

[MUSIC] [MUSIC] Now I'm going to take some onion, some sweet onion, and you talk about going well with this cornbread.

[MUSIC] >> And then you put a big slab of real butter on your cornbread, Mrs. Farmer, guess who's happy?

Me.

I'm happy, you're happy.

And Kelli's happy.

Want all these?

Yup.

So we got some onions, got a little bit of green tomato relish, that you're gonna mixed up in there.

Oh, that's special now for just a little heat to go along with our sweet.

Take some of these jalapenos.

And I'm gonna cut em' up.

These are pickled now.

These are already ready to go.

Mrs. Farmer we're ready.

How about some sugar?

Oh, just a little bit a tiny bit of sugar.

All right.

It's a tiny bit Mrs. Farmer, not much at all.

A tiny bit of sugar.

[MUSIC] There's no law against it.

You know, so many people are starting to get into cooking >> and there are no rules, right?

If you like it and it's good for you.

You knock yourself out if you want to put salamanders in there.

You want to put toad frogs in there.

You could do that.

That's sounds really yummy.

There's no law against it.

I wouldn't do that.

>> But you know what?

Until you've tried something else.

Don't knock it.

All right.

Let's do a switcheroo.

Let's pour that in the pan.

OK.

Pull the pie out and then put that in.

Sounds good.

We're getting close.

Yes, we're.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] >> Look at that cornbread yummy, look at the pie.

Yummy We ain't scared.

No it smells good in here.

But you know what?

We have a lot of musicians that are friends and a lot of folks who really add to our show.

Such as the Moron Brothers.

Conner Thomas a great guitarist.

Oh yeah, we met a new friend.

Mm-Hmm.

That's absolutely wonderful.

And she's going to sing us an old old song.

Her name is Emmi Sunshine.

Listen, this wonderful traditional song and her wonderful version of it.

Emmi Sunshine.

Tonight, I'm sad, and [MUSIC] [MUSIC] [MUSIC] [MUSIC] >> I'm in sorrow for >> the only one I love.

And shall >> I see him?

Oh, no, never till we meet in heaven above.

Oh, bury me, >> beneath the Willow, under the weeping willow tree.

So he may know where I am sleeping, and perhaps he'll weep for me.

He told me that he did not love me.

I >> could not believe it was true.

>> And then an angel softly whispered He has proven untrue to you.

Oh, bury me beneath the Willow, under the weeping willow tree, >> so he may know where I am sleeping and perhaps >> he'll weep for me.

Tomorrow was our wedding day.

Oh where oh where can he [MUSIC] >> be?

He's >> gone to seek him another bride.

>> And he cares no more for me.

Oh, bury me, beneath the willow under the weeping willow tree.

>> So he may know where I am sleeping, and perhaps he'll weep for me.

He may know where I am sleeping and perhaps he'll weep for me.

[MUSIC] [MUSIC] [MUSIC] >> Yeah, I'm excited, put some fresh ground tellicherry pepper.

That looks so good.

Now this is to be legal.

You have to put some chow chow and you mix it up.

Now it's also acceptable to take a big ol piece of cornbread and break up in here.

Okay.

That's what I did as a kid.

Or you can chase it with the cornbread.

I like to chase you and chase.

I want to chase it.

Mrs. Farmer, you mean mix the...

Yes.

Chow chow in there for you.

I'm gonna put the butter all over here.

Excuse me, that is green tomato relish, which is the same as chow chow.

Can I try?

You can.

Bean with bacon soup.

Wow.

See, the carrots in there.

Mmm it's so good, it's nice and thick.

That's delicious.

Mmm.

That's one of my favorite things to eat as a kid, I'm gonna take a big ol honkin bite of this cornbread right here.

I'm a take a bite that too.

That's so good.

Taste the chow chow.

Yes.

Maybe a little hot bite.

Oh.

Mmm.

Mmm, mmm.

Mmm.

Mmm.

Mmm.

Mmm.

Mmm.

Mmm, Mmm.

>> This is absolutely delicious.

That is.

Absolutely wonderful.

That is so good.

Mrs. Farmer, we're going to eat the fire out of this in a minute, but I got to have a piece of that pie.

I would like some pie too.

Cut us a piece if you will.

Alright Mrs. Farmer, [MUSIC] >> I'm I'm excited, I'm too.

To say the least.

You go ahead.

You did all the work.

Look at that.

That almost looks like mincemeat.

Mmm.

I like that.

That good or what?

Oh, wow, >> that's delicious.

Oh, I can't stop on this.

Oh, oh, Mmm, mmm.

Mrs. Farmer that's ridiculous.

With the bourbon in it and the nuts.

Ohh!

Wow.

Ohh all right.

My new favorite dessert.

Wow, that's really good, Ms. Farmer.

Yes.

You know what?

We get excited about food, we can't help it, but that's fabulous.

And it's healthy.

Mrs Farmer, because we got apples on an apple a day and raisins keeps all the doctors away.

Yes, it does.

So this is a good country meal.

Mmhmm.

You know, I know where to find lots of good Kentucky country meals Mrs. Farmer, where would that be?

Tim Farmer's Country Kitchen dot com.

You're kidding.

No, that's where I go all the time.

And remember, it's all about good times.

Good friends, good eats.

We'll see you next week on Tim Farmer's Country Kitchen.

I don't know where to go.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] >> Funding for Tim Farmer's Country Kitchen is brought to you by.

Amerson Farms Country Store.

Something for everyone in the family.

Jim's Express Car Wash. A Kentucky family-owned business.

Ephraim McDowell Regional Medical Center in Danville, putting patients and families at the center of our attention.

Gulf Coast Connection.

Seafood straight from the gulf to you.

Wilderness Road Hospitality.

Stanford Kentucky.

The Spine Center of Central Kentucky.

[MUSIC] Beef, it's what's for dinner.

Kentucky's Beef Producers.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] To order a cookbook email Tim Farmer C K at Gmail dot com.