♪ They say ye'are what you eat, so I don't eat chicken feet ♪ ♪ But I love me summa' Grandma's pickled beets ♪ ♪ Well, cut it up, put it'na pan ♪ ♪ Throw it on these sholders see where it lands ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Maters, taters, beans and corn ♪ ♪ The cow's in the barn and the sheep's been shorn ♪ ♪ Kids in the barnyard ♪ ♪ Chasin' Grandpa's chickens, chickens, chickens ♪ ♪ Spices, slices, cuts and dices ♪ ♪ Gonna 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 ♪ ♪ 'Fore, 'fore ♪ ♪ Smash it with a wooden mallet ♪ ♪ Gonna educate yer palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ We're gonna cook some good now.

Hello and welcome to the Farmer's Kitchen.

We're indoors.

Yes, we are.

Because it's raining.

It is.

This morning it wasn't raining.

We took a walkabout on the farm here because we like to forage.

And a lot of times we find mushrooms or greens or something we can bring back.

We do that.

This morning was a little unusual.

We went out, and I saw one box turtle, two, three, four, five, right around each other.

They were all together.

That's right.

Now there's a reason for that.

This time of year, it's May, a lot of times you'll see them crossing the road.

Bless their little hearts.

They get squashed.

They're looking for mates.

They got their little heads stuck out, and they're going as fast as they can.

So, we found five in this little spot.

Now, the thing about these particular box turtles is are, that they're long-lived.

They can live from 25 to 35 years.

Wow.

In captivity, I've heard of them being up to 100 years old.

Wow.

A lot of the old times they used to scratch marks on them.

They used to claim one here was from Daniel Boone.

He put his name on it.

The female will mate around.

She gets around, and she can store the male parts inside of her until she decides to lay eggs.

She can keep that for four or five years.

So, she doesn't have to breed every year.

Now usually she has up to five eggs.

She'll lay them, and they'll come out just crawling out of the ground.

They bury their eggs just like most turtles do.

The male has a red eye.

That's how you can tell.

But it's unusual to see that many.

Now for those saying, "Oh, why'd they move them?"

We didn't move them.

We're very conscious of where they are and what they do.

When we're running heavy equipment, we make sure that we look out for them as best we can.

So, they weren't moved.

They weren't harmed.

I thought that, remember, Taryn had one when she was here when she was little?

It's called a deuter.

And I thought that was deuter, but then I saw five deuters.

So, I don't know which one is deuter.

You cannot raise these or sell these in the State of Kentucky as pets.

A lot of people would like to do that, but we don't do that here.

So, again, they weren't moved or harmed, but it was fun to see that.

Also, when we were looking for mushrooms, we found a black snake.

This is an eastern rat snake.

Now this was this past season, but take a look.

Now a lot of people might say this is a king snake.

It's not.

This is an eastern rat snake.

And the king snake will have more white markings all across its body.

This is a beneficial animal to have around.

They eat voles, mice, birds, and eggs.

If they get in your chicken coop, they will eat your chicken eggs as well.

So, eastern rat snake, I came up on this and almost stepped on him.

And his tail was back and forth.

I slowed it down.

Watch this tail in slow motion.

He's trying to act like something a little bigger and badder than what he is.

And that really puts a lot of people off when they hear that tail going.

That would be me.

I would not know.

You'd probably swing a hoe at him.

I would have probably chopped him in the face in half.

So, anyway, again, this is an eastern rat snake.

Good snake.

You'll want him around your house.

They'll get the chipmunks and the mice.

I don't like snakes.

I'm sorry.

I think we have some footage of you and a black snake one time.

It didn't go well.

I don't like snakes.

[laughs] See?

I'm telling you.

We have a very aggressive.

I don't.

Now keep him away.

I'm not going to do it.

It's a black rat snake.

Now let me show you.

These are good animals.

Timmy.

Now listen.

He can't hurt you.

Okay.

I hate snakes.

I know you do.

Now let's explain what he's doing.

Now, tell me the truth.

When we went down the hill and I came carrying him down and you were on him, what did you say?

Where's my shovel?

No.

What did you say?

You said throw him in front of me.

Yeah.

Because if I saw him, I'd run him over.

My grandma, if she had any kind of garden tool on her and a snake came, you used it.

Now, let's explain.

He's making noise.

See his tail?

He's rattling his tail.

Do you know how many times that poor snake killed?

This snake, now you can see a little bit of pattern on him.

Listen to his tail.

Watch his tail.

He's ready to get me.

No, he's not going to get you.

He's already bit me twice, but he can't hurt you.

He eats mice.

He eats rats.

We could catch those with a trap.

Now, he is a farmer's friend.

They used to keep these around silos and places like that because they really do take care of the critters that eat your corn and things like that.

Look at the shape of the head.

Notice that it has round pupils.

A poisonous snake will have elliptical pupils.

In the United States, there's only one poisonous snake that has round eyes and that's a coral snake.

Elliptical is like a cat, you know, the up and down.

They also have heat sensors, or they call them pit vipers.

They have pits.

So, he's only got his little nose holes that he breathes through.

He's very cranky because he can't see too well.

And you notice he's not real.

He's not trying to take off because he can't see.

I'm going to put him up here by the port somewhere and hope he gets in there and gets our little mice and all those little critters.

They maybe can scare people as they come over.

That's nice.

You sure you don't want to hold him?

I'm good.

He can stay.

Hey, hey, hey, hey.

I'm going to take him and let him go.

Now, most people would not imagine that you would ever want to have this around your house.

I agree.

[laughs] Because I want it here.

But that being said, that's what we've seen around the woods lately.

We have been outside some today.

So, I called Kelly, and I called Nicki, and I said, "What do you want for dinner tonight?"

We were good last weekend.

We had pasta with mushrooms.

We didn't have any meat.

We didn't go freezer diving.

We went to the store to see what was on sale, and it was pork chops, boneless pork chops.

So, tonight we're going to make something really good.

We're just going to spoil ourselves tonight.

Now, this is olive oil.

Again, we try to fry with olive oil as much as we can.

So, it's not guilt-free, but it's pretty dang close.

That's right.

So, now, you've probably seen this before, but we're.. to take this pork, and I've already tenderized it to some degree.

And I'm going to put it in flour.

I've got some seasoned buttermilk here with some egg.

Got some good Tellicherry pepper in there, my favorite pepper.

I'm going to make sure that gets on every bit of that surface.

Then I'm going to come back with my seasoned flour.

And you can use whatever kind of seasoned flour you like.

The seasoned flour will adhere to that egg.

So, get this all ready to go.

Get it all seasoned up.

We've got our oil nice and hot.

And what do we have here, Mrs.

Farmer?

Yum, Papa.

Do you smell it?

I do.

That seasoning smells good.

You can put anything in there you want in your seasoned flour.

You can buy pre-prepared stuff or make your own.

[music playing] Now, she was really on fire for what she wanted to make.

You wanted a sandwich with?

I did.

I want pork.

I want Swiss cheese.

I want coleslaw.

I want barbecue sauce.

Even pickles.

I want pickles.

You even said, "Let's slice some pickled beets and put them on that sandwich."

Yes, that would be delicious.

So, now, as I'm fantasizing about this food that will be in front of us shortly.

You know, food is an adventure.

You shouldn't be stuck with the same old thing every day.

You should start experimenting with things that you've never had before.

And you find these combinations.

Then you'll use it over here.

Then you'll use it over there.

And you think, "Okay, this would work over here."

Then slight variations to suit whatever recipe you're looking for.

And the next thing you know, you're making your own stuff.

Now, this is easy.

This is a sandwich.

But we just start thinking about all the things you could put on a sandwich.

This is my favorite way for you to make pork.

I love it like this.

It's tender and delicious.

So, as this is slowly turning golden brown, let's talk about something else in the woods right now.

I've seen a lot of people talking about pokeweed.

Poke.

Some people fry it.

Some people boil it and make greens out of it.

Here's a big caution sign.

See this?

Boop, boop, boop.

Watch out.

Every part of the poke plant is poisonous.

Really?

Root, stem, leaves, berries.

Some people can brush up against them and have a horrible reaction, an allergic reaction.

Every part of that plant is poisonous.

I don't think I'll touch it.

Well, I would recommend, if you don't know exactly what you're doing, to stay away from it.

The people that do eat it, and I've eaten it, and I enjoyed it.

But here's what I know, and here's what the old-timers would do.

Some people would say, boil it for 10 to 20 minutes, two to three times.

So, each time that you boil it, change the water.

The toxins come out.

Yes.

So, the toxins come out of the leaf, and the toxins are pretty serious toxins.

So, why even mess with it?

Well, it's tradition.

A lot of folks around Kentucky here love it.

I love it.

But, like I said, proceed with caution.

If you have never done it before, and don't know how to do it, I would highly recommend you not do it or have somebody do it that knows what to do.

So, again, I'm just tenderizing that pork.

Straight to the flour, no seasoning.

Oh, I'm looking so forward to this.

To the egg wash.

Make sure every little spot is covered.

Now to the seasoned mix.

Make sure you get all that covered because you want that golden brown seasoning on there.

Those look delicious.

[music playing] Hey, look at that.

Wow.

You want to eat that right now, don't you?

I do.

I have to wait.

You've got to wait.

One sandwich for each one of us.

Now, this is a decadent side.

Kelly was talking about, "Let's take some tater tots."

I think she saw somebody take some tater tots and stuff them with different things.

I was saying put cheese and peppers and all kinds of weird stuff on there.

I thought, okay, how about - actually, she said something about buffalo chicken the other day.

So, what if you took cream cheese?

Think about this, you take cream cheese, we take our chicken and put it in there as well.

Then we take some buffalo and put in there as well.

Let's put some ranch seasoning, some dry ranch seasoning, in there, okay?

Then we take some chives and put them in there as well.

That's all your favorite stuff.

And you love tater tots.

That sounds good to me.

So, Kelly.

This was kind of Kelly's idea.

And I'm all for it.

Sounds good.

Because we went to a restaurant the other day and they had tater tots.

And we ate piles and piles of tater tots because they're so healthy.

[laughs] They are healthy.

Let's get this cleaned up now, and we'll start our new recipe.

[music playing] Tonight, I just want to be totally ornery.

I like when you're like this.

It makes me happy.

Tater tots, prepared tater tots.

But all the fixings on this is going to be just a little bit different.

Speaking of tater tots, we're going to try to make a tater tot cup.

And we're going to stuff that with good stuff.

So, go ahead and let's pop them in there.

We're going to do it, and Kelly said to put four in each one to start.

And we're just going to let those cook for 10 minutes.

Now, lots of people are doing this.

This is very popular right now.

But when she says something about tater tots, I'm like, "I can do that."

I like tater tots.

So, we each get three.

Actually, I've got enough for one more left.

No, that's enough.

We each get three.

I think that'll be plenty.

That's good.

Because we're stuffing it full of stuff.

We're going to cook these for 10 minutes, and then we're going to - 400?

Yes, 400 degrees, and we're going to smash them down so it makes it like little cups.

I'm digging it.

[music playing] So, you're making a stuffing for our tater tots.

Yes.

So, what we're going to do is we're going to put some cream cheese in here.

I'm going to heat it up just a little bit.

I'm not gonna to cook it per se.

I just want it to mix up easier.

I'm going to put some chicken in there.

And I'm gonna to say, all right, we've got nine little cups to fill up.

So, if I had to guess, that's probably two cups of chicken.

And I'm going to use most of this.

So, what I'm gonna to do is I'm going to let this all kind of melt together.

I'm going to come in.

You're making like a buffalo chicken.

Oh, yeah, buffalo chicken.

That's one of your favorites.

Kelly said something about buffalo chicken the other day, and it has not left my mind.

So, that's probably, I would say, at least four or five tablespoons.

If you want to make your own buffalo sauce, you ought to call it buffalo butter sauce.

Yeah, that's delicious.

It took me years to figure out.

What is that depth of flavor that we're missing?

Butter.

Yeah, butter is good.

Now, if you want to make your own buffalo sauce, just go to TimFarmer'sCountryKitchen.com.

Take a look, but it suits us just fine.

Now, I'm going to take some dry ranch seasoning and put it in there.

What do we got?

We've got cream cheese.

We've got chicken.

We have buffalo sauce.

We have ranch seasoning, and I would say that's a good tablespoon and a half right there.

I'll put a little bit of chives in here.

I'll just let that warm up just a little bit.

You're going to heat that up pretty hot, aren't you?

That's not really hot.

That's pretty mild, actually.

Let that warm up just a little bit more.

And then, when we put it in our little tater tot cups, say, tater tot cups five times.

No.

Say it three times.

Tater tot cups, tater tot cups, tater tot cups.

I did good.

I can't do it.

We're going to take that.

Once it's all mixed up, put it in the cups.

Put mozzarella cheese on top of that, a little more chive.

Put it in the oven.

Let that cheese brown.

Sounds good to me.

[laughs] Then, we'll put our sandwich together.

So, we're getting close.

Now, you see how everything's kind of flinging everything out of the kitchen here?

Looks good.

Smells good.

Have you tried it?

Did you taste it?

Not yet.

I know what it tastes like.

So, there's what it's going to look like when it goes into the tater tot cup.

Yum.

Tater tot cup.

Yes.

You did good.

Say it five times.

Tater tot cup.

Tater tot.

I can't do it.

[laughs] Look at that.

Yummy.

That's kind of beautiful.

Yes, it is.

And the smell is just outstanding.

Now, if you wanted that a little hotter, you could put some red pepper flakes in there.

I think it's hot enough.

You can put some jalapeno in there.

I think it's hot enough.

You can put some bacon in there.

You can put whatever you want.

We're going to - oh!

Are you excited?

I'm very excited because I'm starving.

How long have we got?

Like, a minute.

[music playing] So, let's get a system going here.

You take your bigger thing first.

Smash them.

This is like a quarter of our quarter cup measurin.. Say smash.

We're going to smash these.

Smash.

Smash them down.

That's how you say it, isn't it?

Smash.

That's Kentucky.

Smash.

And you say smash.

That's Michigan.

This is quarter cup measuring cups.

And then a little shot glass.

That might work.

I'll smash it.

Oh, right to the bottom.

How does that look?

Beautiful.

I think they're cute.

They're not perfect, but look at it.

We're just making little cups here.

I think they look good.

What do you think?

Wait until they get that in them.

This is kind of fun.

We're going to crank that up to about 450 now.

Shake these up as best you can.

Let them get good and crisp in there.

I think they're cute.

They are cute.

And they're tater tots.

Three is going to be enough.

Is that going to be enough?

Yeah.

We're having a huge sandwich.

I'm going to put these in for another 10 minutes?

Another 10 minutes.

And this is 450?

450.

[music playing] [music playing] Oh, those look good.

That smells amazing.

Now, what's going to happen now?

We're loading this up with our beautiful buffalo chicken mixture.

I put too much in that first one, but I'll eat that one.

Okay.

I figured you would.

I just want to eat these right out of this pan.

I'm going to come back.

A little more chives.

I like my chives.

Yes, they're delicious.

Mozzarella.

My [trainer] used to call it "monsarella.

"But she did make some good macaroni and cheese, doesn't she?

She did.

She's quite a good cook.

And we're going to put that in and just brown it up for a few minutes.

When that mozzarella gets a little brown on it, we're ready to roll.

Then we're going to fix our sandwiches up.

Back in the oven.

[music playing] [music playing] Oh, would you look at that.

Now, at this point, you can come back with a little more cheese if you want to.

Oh, those look delicious.

Now, you know what's going to be fun later?

I'm going to take that mixture that we still got the chicken and stuff, and I'm going to dip crackers in that.

You'll eat all night long, won't you?

Oh, yeah.

So, what we're going to do is put our bread in the butter for extra flavor.

Just get a little bit of brown on there.

[laughs] See where we're going?

I do.

So, when we thought about this, we just thought ab.. it dripping with all kinds of stuff.

We've got our beets.

We've got our pickles.

We've got our barbecue sauce.

By the way, here is our lunch lady coleslaw.

I begged this lady to give me this recipe probably 30 years ago.

Here it is right here.

So, there's your third of sugar.

And that's your third of white vinegar.

And a whisk makes it nice.

And let's not forget our mustard.

If you like that sort of thing.

Some people do, and some people don't.

But that's the base of the recipe.

You'll have a great coleslaw right there.

Now, see how it gets that little yellow look there?

Oh.

It depends on how much you want in here.

Some people like theirs a little dry.

Some people like theirs soupy.

Every bite, I want to have something in there.

I want to be able to taste that sauce.

Is that perfect?

It's perfect.

Southern lunch lady coleslaw.

I like it.

Look at that.

Now, that's the way a bun should look.

Yummy.

Look at that.

Those are perfect.

Beautiful.

You ready for your pork?

Yeah.

So, one thing I want to do right off the bat, on the top, I want to put some barbecue sauce.

I want quite a bit of barbecue sauce.

You?

I do.

I love barbecue sauce.

I'm going to take a piece of that.

Oh.

Chicken fried pork.

And on top of that, I'm going to put my lunch lady coleslaw.

These are some sweet and spicy pickles.

Yummy.

That's a big sandwich.

That is a big sandwich.

And you want cheese.

I do want cheese.

Swiss.

[music playing] And you want beets?

I do.

I love beets.

Let's do it.

Let's put a couple of beets on there.

I'm going to smash this all together.

And look what we've got.

Oh, my goodness.

Yay.

Whoa.

[music playing] So, can I try the bite?

Yes, go ahead.

Oh, it's so good.

Remember, this is a tater tot cup.

[music playing] How is it?

[laughs] You love buffalo, everything.

[music playing] Wow.

How can it not be good?

Wow.

That's delicious.

Every ingredient in there is fantastic.

Now, you take a big bite of your ooey-gooey sandwich.

This is a huge sandwich.

Wow.

And then I'll take a bite.

Oh, the pork.

[music playing] Oh, wow.

Wow, that's delicious.

That's a big sandwich.

Now, I'm telling you what.

That's a fantastic kind of spicy, sweet mixture.

And we're going to follow up here in a minute.

Remember, we're going to turn the lights off and eat this.

I'm going to fix you one, too.

And then we're going to come back with my favorite.

It's so simple.

There's nothing to it.

But when she makes my oatmeal cookies, how many can I eat, honestly?

I'm only making a half batch because you eat all of them.

If I made them all, you might - I don't want you to get sick.

How many is all of them?

You're going to have a - there's probably a little over a dozen or two.

So, we'll see how many I get out of it.

But they're really thin.

Whatever.

So, there's that.

Okay, we'll be right back after we take a bite here.

Because this is our dinner.

We're not faking it here.

And you deserve dessert.

I do.

Yes, you do.

Oatmeal cookies, Mickey style.

Let's eat, cats.

[music playing] I have never watched you make these.

Tell me why.

Because you're always playing music or working on something.

And what do I say from upstairs or downstairs?

You say oatmeal booties.

[laughs] Please make me some oatmeal cookies.

That's right.

And she says, "Okay."

You have never said no.

I haven't.

Because I actually like to have a bite to myself.

You like chunky men, don't you?

Yes, I do.

[laughs] So, these are fantastic.

It's so simple.

I start with a half, a stick of butter, which is half a cup.

So, if you want to go ahead and get that mixing for me.

A half a stick or a whole stick?

It's a whole stick of butter, but it's half a cup.

Sorry.

I got you.

And it's room temperature, so it's in pretty good s.. there.

Hey, you know what?

I just thought of something.

I know how to make these now, so.

You will.

I won't have to do it.

You can make your own.

I'd rather you make them.

This is so simple.

Half a cup of sugar.

We're going to add that in.

This is only a half bunch?

Yeah.

That's what I usually make you, and you eat them all.

I do.

Half a cup of brown sugar.

Put that in there.

I'm going to add one egg.

So, that's where all that brown sugar taste comes from.

Some vanilla.

We've got half a teaspoon.

And it's pretty easy because it's easy.

Everything's half a teaspoon.

Let's get that all creamy.

I smell it.

Turn it up a little and cream that up really good for us.

Is that good?

Yep.

And now, this is one cup of flour.

That's all we need.

And we're going to put - you're playing with the mixer - half a teaspoon of baking powder.

Cinnamon.

I'm going to do half a teaspoon of that.

So, this is what you make me every time?

Yeah.

This is just a basic, and there are so many different recipes.

This is what I make you.

Half a teaspoon of salt.

Just a little.

I remember the last time you didn't make that many.

We were making some kind of cookies or something, and you told me not to eat them because you were saving them for something.

Yes, and you ate them all.

I got you.

And I got Kelly.

You did.

I can never get Kelly.

You won't do that again.

She looked.

We'll never do that again.

All right.

So, my one cup of flour.

My half teaspoon of baking soda, cinnamon, and salt.

It's all in this.

Turn it on low for me so we don't make a mess.

And I'm going to slowly add this in.

And I have the oven at 375.

I wish you'd have made a whole batch.

That's all right.

That would be enough for you for the night.

Have a breakfast.

Turn it off.

Oatmeal is like cereal, right?

We're going to go ahead and take this off here now because now we're going to add our oatmeal to it.

And you like raisins.

So, we always add.

Some people add nuts, but I know you love the raisins.

Oh, I love the raisins.

This is my mixture.

I have one and a half cup of oats here.

Like I said, you can double this.

I'm just doing you a half one because I'm trying to watch.

You've got to stay healthy for this one.

I'm trying to watch my weight.

There you go.

Half a cup of raisins.

Actually, maybe a little over half a cup in there.

You see how simple that is?

That's it.

So, you could be doing that.

You could be making cookies all the time.

I think I'm going to leave it to you because if I did it, I would cook a big batch.

I'd cook them every day.

We'll make you a plate.

What do you think?

Does that look like a good size?

Oh, man.

So, 10 to 12 minutes is all I have to wait?

Yeah.

That's all you got.

Nicki, how many could you eat?

I'll just eat one.

I'm watching.

So, that leaves me 43.

[music playing] Just pop them in three at a time.

I only got 10 here because I'm thinking that's what you need.

I can make you another 10 for tomorrow.

How's that?

Tomorrow?

You want them all tonight?

Well, let's see how you do with these.

Let's get these cooking.

I bet I can do it.

[music playing] Oh, my belly's rolling.

I'm starving.

I haven't had anything to eat for like 10 minutes.

Poor baby.

Look at that.

We can let them sit.

I'm going to put them on here for you.

How about I do you a little row?

How's that?

Yeah.

How about a big row?

There's four.

Do you want more?

Let me go ahead and load it up.

See, those aren't that big.

No.

See, I made them little for you.

And it's oats.

It's like cereal.

Exactly.

I didn't eat cereal this morning.

This is super healthy.

Fiber.

See, I'm leaving two here so Kelly and I will least get a bite.

That's your role.

How's that?

It just takes just a minute for them to get like harden up.

That's right.

But they're still gooey.

They look beautiful.

Look at that.

I think if something really bad happened and all I had was oatmeal cookies to eat, I'd be just fine.

You would.

Can I time you as you eat them all?

Are you going to eat just one tonight?

I'm not going to share how bad I am.

Go ahead.

Just eat one.

Are you okay?

The brown sugar makes it.

You like that?

You never don't.

I don't care how I make these cookies.

You like them.

I could change the recipe every day, and you would still love them.

No.

That's your recipe.

I recognize it.

See how dainty I'm being?

You aren't being dainty.

You're eating slow.

What's up with that?

This was a wonderful, fun meal.

Just fun stuff to eat.

But, Mrs.

Farmer, if some person came up to you and said so and respectfully, "Mrs.

Farmer, where would I get all those recipes?"

what would you say to them?

I'd say timfarmerscountrykitchen.com.

I've been there.

Because I forget how much I put in stuff, and I have to look it up.

Yes, me too.

And also, if they want to join our Facebook page and show pictures of the meals.

Like every Monday, people show pictures, "I love looking at their stuff."

And they want to join our Facebook page.

I know it's terribly difficult.

What are the steps you have to go through to do that?

You hit like.

That's it?

That's it.

It's very simple.

I have no choice but to take these upstairs.

I can't believe you left this little piece here.

Well, I had to talk.

You're trying to be?

Okay.

I'm going to take these upstairs, quietly and peacefully.

Make every one of those disappear.

I'll make you another tray, and then I'll bring your dip up because it's gonna to be a long night, isn't it?

It is.

We might have to watch a movie or two.

Okay.

So, thank you for joining us tonight.

That was a quick half hour.

Our bellies are full.

That's right.

Almost.

And it's all about... Good times.

Good friends.

And really good eats.

We'll see you next week on the Farmer's Kitchen right here.

[music playing] [music playing] Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store.

Something for every member of the family.

[music playing] Ephraim McDowell Medical Center in Danville, Kentucky.

[music playing] Gulf Coast Connection, seafood straight from the Gulf to you.

The Spine Center of Central Kentucky.

[music playing] Wilderness Road Hospitality, Stanford, Kentucky.

Visit Frankfort, Kentucky's spirited capital city.

[music playing] [music playing] To order a cookbook, email TimFarmerCK@gmail.com.