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

Well 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 cows in the barn and the [MUSIC] [MUSIC] sheep's 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 grub you've never tried before.

Smash it [MUSIC] with a [MUSIC] [MUSIC] wooden mallet gonna educate your palate, right here in Farmer's kitchen.

In Tim Farmer's Country Kitchen.

[MUSIC] We gonna cook somethin good now.

>> Hello and welcome to the Farmer's Kitchen.

And hello, Mrs. Farmer.

Mr. Farmer.

You're looking ravishing as usual.

Thank you.

You're looking ravishing also.

How about that?

Thank you for lying.

You know what?

We're here making bacon.

Now, when I say making bacon, we literally made some bacon.

We just got this out of smoker.

Now we leave the skin on, and this is the cutting end on this side, and we cut some really thick pieces of bacon.

This is from our most recent pig, Marge Large.

Marge That's right.

And she went in for her makeover a little bit early because she made me mad because she bit Nicki.

That's right.

And Nicki was not happy, so she's not.

She didn't have as much fat.

This is the leanest pig we've ever had.

Right.

Well, she should have watched herself.

But anyhow, we've got some bacon, you know, why are these pieces a half inch thick?

Because that's the way I like it.

In the immortal words of Casey and the Sunshine Band.

That's right.

So what we're going to do, Mrs. Farmer, is we're going to make us a snack because we've got a great dish coming up.

We do.

Don't we really?

I mean.

Oh, yes.

It's just absolutely fabulous.

So I'm going to set this aside.

Again, this is not very fatty bacon.

This is almost like little pieces of ham.

It is.

It looks delicious.

Beautiful.

So we're going to make us a dip, Mrs. Farmer, for a snack.

To hold us over.

Okay.

While we are doing a crock pot recipe tonight.

Now, everybody loves their crockpot.

We recently, if you've been watching, as you know, made lard Mrs. Farmer, if you put just a little bit of lard in here, I'm gonna leave all that bacon stuff in here, but I'm going to share a little bit how much you need.

Oh, give me more than that.

Wow.

Oh, yeah.

That's beautiful.

If I can spare it.

And Mrs. Farmer you'd be glad to know that we do have some other dessert tonight.

I did not eat all the pickled pig's feet, so there's a few left.

If you would like some of that.

I wrap that up as a gift, and gave it away.

I am so sorry I gave it to Kelli.

Kelli?

Yeah, I don't quite believe that.

I tell you what we can do.

We can take some onions, I'm going to turn this back on.

How much you need?

Just chop some onions.

Oh about a quarter of an onion.

So I like yellow sweet onions.

No I love yellow sweet onions.

You do.

And we're going to put, I don't know, quarter of an onion in here.

Is that good?

[MUSIC] That's perfect.

We're going to put that in this bacon grease.

>> Oh, my goodness.

You smell that?

I do.

I love it.

We're just going to sauté that.

In that bacon grease.

Then we're going to take eight ounces of neufchatel cheese.

I love that cheese.

That's one of the oldest cheeses in the world did you know that?

I did not.

That's from a region in Normandy, France.

And the actual French Neuchatel is much more dense than the American Neuchatel.

And it looks a lot like cream cheese.

But you know what?

It's got one third less fat.

1872.

This cat named William Lawrence decided he was going to make >> cream cheese.

So he basically added cream to the neufchatel.

And then we had cream cheese.

Really interesting.

How about that?

Yeah, these are beautiful.

Yes.

These are nice and brown.

I don't want to get any browner so I'm turning those off.

And we're going to take that and put it in with the cheese.

Eight ounces of Neufchatel.

Neufchatel.

I would like to visit that region of Normandy someday.

So here's what we're going to do.

We're going to take some lump crab and we're going to take about the same amount as we've got the cheese there.

And I'm going to probably hand this to you here in a minute.

All right?

I'm going to scoop this in here.

This is a crab bacon dip.

I like that.

Can you dig it?

Here, we're going to put a little bit of mayonnaise in it, about a half cup.

And Mrs. Farmer, if you'll take that bacon and cut that up in little small pieces.

We'll add to this as well.

I'm going to also take some some dried chives and put in here.

And, of course, some tellicherry pepper.

It's just my favorite.

We had the kids over the other night and we put that tellicherry pepper on the steak and they really notice the difference.

That was good.

Wonderful All right.

Now, what we're going to do right here is we're going to take some lime juice.

Ohh [MUSIC] that's going to be good.

There's our bacon, now Mrs. Farmer I'm going to hand this to you.

Right.

You want to really give that a good mix?

I will So now we're going to take a little Parmesan put on top of that.

I'll just reach in here Mrs. Farmer.

Alright.

A little bit on top.

You know what else we're going to?

What?

Can't stop me.

I'm out of control.

I'm gonna put some crackers on the top of that.

That will be good.

You know what else we could do Mrs. Farmer?

If you want to.

What could we do?

We could drizzle a little butter on top of that.

Maybe a couple pats of butter on there?

Could do that.

All right.

I'll do that for you.

The kitchen is smelling mighty nice.

Now we've got something going in the crock pot, which we'll show you in just a little bit.

It's just fantastic.

Oh, it is.

And it's kind of healthy and it is kind of healthy.

It's actually quite healthy.

It depends on >> how far you go in one direction and we'll explain that in a little bit.

But here is our dip that's getting ready to go in the oven.

It's almost preheated.

350, about a half hour.

It's nice and bubbly.

Keep an eye on it because it's kind of shallow.

This is a bigger dish then we probably shoulda used, but here you go Mrs. Farmer.

Alrighty.

[MUSIC] Mrs. Farmer look at that bacon.

Smells good, too.

Mmhmm.

Now I did that with Hickory.

Ok.

I like my bacon Hickory smoked.

That's me.

You might like apple, whatever.

I like hickory.

Now I used to cold smoke it for several hours, but now I put a little heat on it.

I get it up to about 140-160 degrees because we're going to eat that bacon within a week.

And we pull it out, fry it right up, and it lasts about a week in a refrigerator.

If we wanted to, like I talked about earlier, we could take that bacon and freeze it, seal it up, freeze it.

Once you've smoked it, pull it out, thaw that, cut it, eat it.

Yum.

Can you dig it?

Yum Papa.

Wanna hear some facts about bacon?

I do.

Been around a long time Mrs. Farmer.

Chinese started cooking pork bellies 3000 years ago, salted pork bellies.

The word Bacon itself comes from a German word bak which means the back of the pig in the 12th century, Nicki, in the Church of England.

They offered a side of bacon for any man who wouldn't quarrel with his wife for a year and a day.

That's where the phrase came from.

>> That you're widely admired if you were bringing home the bacon.

Oh, what about bringing money home is about not arguing with your wife.

We never argue do we?

Never.

Except for Wednesdays and Thursdays.

That's right.

Sometimes Fridays.

So let's clean this up, Mrs. Farmer, and when we come back, we're going to start our new recipe, our crock pot recipe oh my.

We're back in a second.

[MUSIC] [MUSIC] >> If you're in the mood for Italian, but you don't want pasta, say you don't want a real heavy carbish.

Right.

Dishish, thingish.

Yes.

Here's what I would do.

Now, first of all, here's some of our pork and our burger.

So what we're going to do is take a pound of each pound of our pork, pound of our beef.

We're going to take that and we're going to make a nice little cabbage wrap.

We're going to season these up real nicely, we'll show you how to do that in a minute.

But first of all, you gotta core the cabbage and get it ready.

Right.

Because we want to get this boiling so we can have nice pieces to wrap.

Now, if I had a name for this dish, I would probably call it Sweet Basil.

Tomato sauce with cabbage rolls, cabbage rolls, Italian cabbage rolls with sweet basil, tomato sauce.

It's a big name.

There it is.

I like it.

That's exactly what I'd call it now, Nicki when I met her, was making something called Glumpkies.

Now, cabbage rolls are made by different people, and they do different things.

Now, that's a great dish they make a lot up in Michigan, right.

For parties.

Oh, yeah, but you added a twist.

I like your twist.

You make those a lot of times with venison and put rice in it.

I do.

Very good.

This is a little bit different from that.

All right.

And we're going to let this boil and I'm going to pull these as you're cooking.

I'm going to pull these leaves off as they get hot and just kind of keep spinning this All right.

Now, first of all, let's flavor our meat.

And this really is a sweet sauce with the sweet basil, sweet yellow onion It is just absolutely wonderful.

I like to put fennel in it.

To me, fennel brings a nice sweetness and the basil itself, some sweet basil.

It has a wonderful taste.

We take our 2 pounds of ground pork and beef.

And I'm going to add, you know what, Mrs. Farmer?

I've never measured this.

Makes it, that's why it's so good?

That's why it's so good.

If you will take me about a half of that onion.

We're going to take that and we're going to put that in with that.

We're going to chop those up real fine.

Let me get my chopper.

[MUSIC] We want to chop those up real fine because I don't want it to overwhelm this.

Now remember, this is going to be cooking over several hours.

Now, we're going to put it on high because we're going to be around and can check on it.

Right.

It's going to take about 6, 7 hours the way we're cooking it.

So I'm going to put, first of all, some Italian breadcrumbs.

Let's go three tablespoons and I bet you will need more than that.

How much basil do we want?

How much?

A bunch!

A bunch?

Whole lot.

Now, you know what?

Here's this is going to sound like a bunch, but this flavor, this sweet flavor is going to be all through this.

Here's.

Yes, a tablespoon.

You know what Mrs. Farmer?

A little bit more.

A little bit more.

And then on top of that one, I'm going to put basil.

Yes, basil pesto.

You've seen us make basil pesto before.

What's in Basil Pesto Mrs. Farmer?

It's fresh basil the way we make it, fresh oregano.

It's garlic and it's olive oil.

And you just mix that all up and you chop it, and then you're good to go.

This is going to have some nice garlic taste as well.

So we're not going to have to put that much garlic.

Let's see, there's some one tablespoon Mrs. Farmer.

Alrighty.

At least, and I'm peeling these off as you go.

Is that all right?

All right.

Now, again, the pesto itself has oregano, more sweet basil, garlic and olive oil.

Now, I love fennel seeds.

This is up to you.

But I love the taste of fennel seed.

Then I'm going to come back with just a little bit of salt.

I don't want to overdo it.

I'm going to put a couple of dashes, and I always use kosher salt.

I just like kosher salt.

And then I come back with some pepper.

Good dash.

Oh, that smells good already all your spices.

Yeah.

Mrs. Farmer, when you get a minute, Want me to stir that up for you?

I'll have you stir that up.

All right, you got everything in there.

Put an egg in there.

I got an egg.

And that egg will bind everything together and make it beautiful.

Wonderful.

These will cook these little cabbages will cook.

This whole package of meat into perfection.

And then you just dole your sauce on top of that.

Yum.

And then you take some cheese and put on top of it, and we got dinner.

Good.

All right, I going to steal this over here and mix it up for you.

[MUSIC] Okay.

In a minute, I'm going to start the Italian sweet basil tomato sauce.

You like the sound of that?

I do.

You see, my mountain of cabbage over here.

You know what?

If you can find a CSA in your neighborhood, community supported agriculture.

This is organic.

We know where it came from.

We know who grew it.

It's a wonderful thing if you can find one in your area.

We use that a lot.

It's like a little Christmas present every week.

I think I got enough.

Think you got enough?

Think I got enough?

Yeah.

All right, now tell you what we need to do right now Mrs. Farmer.

Looks like our dip is done.

Our crab dip is done.

So if you can grab something... [MUSIC] Listen to the sizzle Mrs.. Farmer?

I'm going to put a little mozzarella on there.

I'm going to come back with a little bit of parsley and just a little bit of chives.

You ready to try?

I let it cool down a little bit, because I don't want to burn our faces off.

We need our faces for the rest of the show.

Mrs. Farmer, you go first.

All right.

I stole a cracker [MUSIC] It's really good.

Mm hmm.

[MUSIC] Now I like.

I like me some crab dip.

Crab bacon dip.

That is good.

That cheese is so good.

It tastes unique.

It's different.

I like that a lot.

Isn't that good?

Wow, I need another one.

I believe I could eat all that.

I know you could.

I bet you could.

Oh, wow.

Now, if you're having trouble finding crab or you don't want to go to the expense of buying lump crab, you can use the fake crab.

But, man, oh, man, that's really, really really good.

Hmm.

Wow.

Hmm.

Will that get you by?

[MUSIC] That will get me by.

I tell you what we'll do.

I set this right here, so it's within reach.

Okay, so if we need a snack to carry on, we'll have it right there.

Ok. Now we're going to begin our sauce for our Italian sweet basil cabbage roll in tomato sauce.

I'm going to have shorten that.

I'll never remember that.

I'll have to shorten that, but I love it.

All right, that's where we're going.

Yum.

All right, [MUSIC] Mrs. Farmer, I'm looking around here.

We got a cabbage leaves ready, meats mixed up.

Now we're going to start our sauce.

We're going to cook this in all day, so we're going to start.

Mrs. Farmer, a little olive oil.

Okay.

And if you chop me up a shallot, and I'm going to need three or four cloves of garlic, I got a shallot.

And half of this?

A little bit of onion, we just got cabbage.

Oodles of cabbage, right.

We already had a head yes.

And then we get some more.

So we knew we had to do something with cabbage.

We have our pork.

We have our beef.

So we thought today, actually, it's you're idea, said why don't you make me some Italian.

>> Yeah.

Oh, we'll do this.

>> So I've never measured that before, so I hope you get the idea of what we put in the meat.

All right, All [MUSIC] right.

That oil is at temperature.

Yes, we're good to go.

If you over brown your garlic, if you over, heat it over, saute it, it's going to have a strong taste.

I don't want that.

All right.

I'm going to push this over to the side Mrs. Farmer if you'll press me some garlic right in this little empty spot.

Beautiful.

Wonderful.

Yep.

That will do it.

[MUSIC] Now, this is going to be cooking for a while, so I'm not going to I'm not going to overdo it here.

In fact, I'm going to turn it down.

So next, more [MUSIC] Basil Pesto.

I would say that's a fairly heaping teaspoon.

Now, this is going to pop and crack.

I'm going to pour just a little bit of red wine in here.

Let [MUSIC] that reduce down just a little bit.

That smells.

That smells heavenly.

Beautiful.

Wonderful.

We're going to come back with our tomatoes, that we canned, one quart.

And here's one can of tomato sauce.

And then if you'll dip that out >> so the whole can of paste can of paste.

Now that in itself is kind of beautiful.

Yes, it is.

Smells delicious.

I'm going to turn it up a little bit, let that get going, I'm not going to cook this too much.

I'm just going to let it get aquatinted.

Then I'm going to come back with some more dried basil.

When I said it was sweet basil.

I wasn't kidding around.

So I'm going to come back with some sweet basil that's probably about a tablespoon and a half.

Okay.

Then we're going to come back with some fennel seed.

I love it.

I love it.

That's probably a teaspoon.

That's your new favorite ingredient in any kind of tomato sauce.

I love that fennel flavor.

They won't be as hard once they've cooked for about 6-7 hours.

Yeah, if you want to cut the acid just a little bit and give it a sweeter taste, if you put sugar in this, it makes it beautiful.

I think you should.

It makes it, we can have some sugar.

I like sweets.

Some people may not.

I like it just a little bit of sugar to cut that acid.

I'm just going to a tiny bit.

So we're getting to the point.

We're getting ready to build some.

Yeah, some cabbage rolls now we cook one pot for you guys because it's, you know, it's an all day thing, right?

So if you want to get over here, what, next half hour?

All right.

We got food.

You need to hurry because they're still hot.

We got to cook one now for us tomorrow.

Now the sauce is ready.

It's beautiful.

There's no reason to cook it any more because it's going to be cooking all day long.

We're going to clean some of this mess up.

Have some more crackers and dip and we'll come back.

We'll have the crockpot ready to show you how to build this thing.

What do you [MUSIC] [MUSIC] call this?

I already forgot.

It's too big of a name.

It's Italian.

Sweet Italian, sweet basil, tomato sauce with cabbage rolls.

How about Italian cabbage rolls?

There you go.

I like it much better.

All right, all right.

I'm going to go ahead and start.

I'll be your sauce man.

Alright need a little sauce.

You tell me when >> and see how I cook these.

Just enough to see how they're still.

They're not going to break.

They're not fully cooked.

Just enough.

So I can pull stuff.

Is that enough in the bottom?

Yes.

Perfect.

And I'm just going to take a little balls.

I think I have about, I don't know how many of those I have and put one in there.

And we're going to make little packages here.

>> Cabbage rolls.

This is a beautiful recipe.

Yes, it is.

She always does this part.

You can make it as big a little as you want.

Oh, they're so good.

You're amazing with your little cabbage packages.

My little cabbage rolls.

So now if you look at these little balls of meat, they're all seasoned.

They're all like their own little meatball already.

They're going to have some great flavor.

They're going to have an Italian flavor with all this stuff we put in it.

And they cook with the cabbage and the juice and the sweet basil.

Italian sauce.

So good All right.

I kind of filled the bottom.

We got seven here.

If you want, pull the sauce on there.

Yeah, we'll do it a layer here.

I'm a sauceier.

Sauce it up.

We're going to build some more till we have the end.

Say, when.

That's a little bit more.

That smells heavnely.

Now the kitchen has smelled like this all day because, you know, we're cooking a batch behind right now.

A bit more, a little bit.

And that'll be good.

And we're going to do another well here.

Yes, a perfect another row.

Oh, I can't wait.

And we like to cook these at least 6 to 8 hours probably on >> high.

Or you can go all day on low if you wanted to get them going when you go to work all day.

Now, we were out of the house today, so we can come in and check them, yeah, if we needed to.

It looks like I got just two more.

And it depends on your size of cabbage.

We're gonna have a little extra meat, so maybe we'll make some more tomorrow.

Yeah, >> absolutely.

It's ready for more.

Just load it up?

Load it up.

Years ago, I think it was in our first year, which would have been 2012.

We had a contest to see if somebody wanted to be on and and we had a lady come on, she won the contest and she wanted to make her peanut brittle.

You know, that thing has been viewed millions of times on various places, but you know, that was with a microwave and since I've got the metal plates in my head we can't use a microwave.

That's right.

Because I start channeling Elvis.

That's right.

Every time it goes off.

So I can't do that.

So we really don't use a microwave.

We don't.

So we're going to use the stove to make traditional peanut brittle.

That's right.

Now Nicki went crazy the other day, and we had bacon.

We did.

So she made >> bacon.

What did, Tell us what you made.

I made bacon.

And I had I bought roasted cashews, so I put that in it.

I made that.

It's good.

Yes.

And then we made some with just regular cashews.

Yep.

And you like peanut.

So tonight we're going to make peanut.

Now, >> candy making candy is extremely difficult.

It is.

Because you have to pay attention to temperatures if you are five degrees, right, up or down, you got a mess, it's an art.

This is ready to go.

We're going to put that in the crockpot.

We put that in there.

I'm gonna put that on high.

We're going to watch it and you could put it on low all day for 12 hours.

We're gonna put it in high for 6-8 hours.

>> Now when we pull these out, set them on the plate, put a little mozzarella cheese on them.

Mmm.

delicious.

Delicious.

All right.

Just tell me what to [MUSIC] >> do.

This is just like pure sugar.

We're going to start and I'm a put my first three ingredients and this is the easy part we don't don't we can relax.

There's a cup of sugar.

All right.

Half a cup of water.

All right.

And I have half a cup of the light evil corn syrup.

It's delicious.

It's good for pecan pie.

You can go ahead and turn that burner on, put on a medium.

We're going to do.

Yes.

And we're going to go ahead and let this dissolve till it looks clear and it's going to start to boil.

And then that's when it gets touchy.

My Aunt Katie would make candy every Christmas.

You remember the candy?

The color?

The colored candy?

Yes.

With powdered sugar.

Oh, I need, I need to make some of that.

It was the best ever.

She had it sitting around the house in little containers, and I would eat so much of that.

Do >> you remember?

I remember going to church, and the little old ladies would bring in these homemade candies, and there were they were chocolate ones, and they were pink ones.

It was kind of like a covered chocolate.

Oh, yeah, with coconut in it.

Do you remember those?

All of it was homemade.

I'm telling you, I love Christmas.

>> All right?

It's looking kind of good.

See how the edges were getting a little bit of some bubbles on there, and it looks like it's pretty much dissolved to me.

Now we're going to turn this up to high.

See how it's starting to boil, and this is when we watch we want 290 when it hits 290.

That's when I'm going to ask you to help me out.

We're going to turn it off and stir.

We got to get this it all has to move quick.

Alright you're in charge of watching.

All of a sudden?

It's there?

All right, we're there.

Okay, we're there.

Boom, just like that.

All right, ready?

What do I do with the butter?

Butter now?

Butter.

Yes, now.

Yes, butter.

>> All right, and go ahead.

Put it everything in.

Vanilla?

Vanilla.

Baking soda.

Go ahead.

Baking soda.

Yeah, it's come bubble.

Right.

All right, go ahead.

Put those peanuts in.

Yes.

Yeah, that's too much pressure.

And now you're doing good.

All these?

You're doing every bit of it.

All these.

See how it's getting real thick all of a sudden?

Oh, I'm scared.

All right, this is it.

Just like that.

Yes.

[MUSIC] >> You did good.

I mean, we did good.

It's hard.

It's not that easy.

That was really crazy.

Okay, I got to admit, I dumped everything too late.

And, you know, you were good.

You really?

Yeah, you were good.

I just.

I didn't get it out quick enough.

It's just.

This is quick.

I mean, you gotta get it right.

Okay, let's set that aside.

It's going to be just fine.

It looks beautiful to me.

Stressful.

It's got to sit.

I can't take it.

We'll set it aside.

Let the stress.

That's right.

Go down just a little bit and have some sweet basil tomato Italian cabbage.

Italian cabbage rolls.

Exactly.

Oh, you did good.

I passed sugar class.

[MUSIC] >> The kitchen's a mess.

Yes, it is.

But it smells good.

It does.

Smells real good, look here.

Watch this?

Oh, yum, that's been going 8 a little over 8 hours hasn't it?

8 hours.

Now, here's what we're going to.

We're going to dig in here and get us one.

I'm going get me one, and I'm going to get you one.

Alright.

And they fall apart.

They're delicious.

And that's a neat little package right there.

I'll go ahead.

But I know we're going to eat this all.

You know, you can eat on this for days.

It gets better as it sits too.

So you can just heat them back up?

Now, what I'm going to do.

I get me some Parmesan cheese, right there.

Look at that Mrs. Farmer.

That looks delicious.

Oh, I tell you what, it's funny.

I can take a bite three times the size you normally do because I'm a big oh, boy.

How is it?

Is it really, really hot?

It's hot.

It's delicious.

That's really good.

You outdid yourself very good.

You know, it's funny how you can take a recipe you can turn it into something else.

I'm going to give you credit for the idea with the Glumpkies, but we turned it into more of Italian.

I going to eat the fire out that.

We're going to have to check your peanut brittle here in just a second.

We'll bring it back and let's eat this first.

Oh that's good.

[MUSIC] [MUSIC] I didn't realize how intense that was.

And towards the last there, you're saying, hurry put that in?

I didn't realize that when it's coming out of pain, it's already setting up.

It's okay.

We did good.

So I was a little bit behind so the peanuts can end up in the middle.

But that's good.

That's the peanuty part that is fine.

It's but here's the amazing part.

This is less than 10 minutes.

And look, she puts on this parchment paper.

No stickidge.

Ready?

Go ahead.

Oh, I love this stuff.

You want big pieces or little pieces.

That's kind of fun isn't it?

It is fun and it kind of does it's own thing when you break it.

Looky there.

Oh, oh, are you kidding me?

Look how much peanut brittle we have.

I'm going [MUSIC] >> to Let me take a little piece right here.

It's loaded.

Okay, look at that.

It's beautiful.

What do you think?

Good job.

[MUSIC] I love it.

Good job Mister.

Reminds me of Christmas time.

MmHmm.

Mmm Mmm.

Oh!

That's fantastic.

Are >> you tired?

I am exhausted.

It's a busy day in the kitchen.

We did a lot of recipes and got a lot to eat.

Tonight.

Look at this.

Look how much I got to eat this tonight.

All of it?

Think I can pull it off.

Don't do it.

If you want to find these recipes, where would you find them Mrs. Farmer?

I go to Tim Farmer's Country Kitchen Dot com, and sometimes when I think how much stuff I put in there, I actually go there myself.

Now, believe it or not, half hours flown so Mrs. Farmer.

It's time to tell our friends out there.

It's all about good times, good friends and good eats.

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

[MUSIC] [MUSIC] [MUSIC] [MUSIC] >> Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store Something for every member of the family.

Jim's Express, Car Wash, 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 FarmerCK at Gmail dot com