♪ ♪ ♪ They say ye' 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 cow's in the barn and the sheep's been shorn ♪ ♪ Kids in the barnyard chasing 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 recipies to suit your mood ♪ ♪ Try some grub you've never tried before ♪ ♪ Smash it with a wooden mallet going to educate your palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ ♪ We gonna to cook something good now!

♪ [ boy giggling ] >> Tim: Hello, and welcome to "Tim Farmer's Country Kitchen."

We have guests today.

They're outside, but they will be in, in a little while.

>> Nicki: Oh really!

What is this?

>> Tim: Wait a minute.

Who are these people?

>> Nicki: I don't know.

>> Tim: Where did they come from?

All right now, You all know Sammy and Taryn.

They're from Michigan.

What have we done so far?

What have you done fun since you have been here so far?

>> Swam in the pool.

Fed the animals.

Went to look up at the bees.

>> Tim: What else did we do?

>> We eated.

>> Tim: We are going to do more eat-ed-ing!

>> Nicki: We ate a lot.

>> Tim: Speaking of that, Taryn has become quite the chef.

She has agreed to me, she needs to expand her vocabulary when it comes to food.

She is going to try some things she has never tried before.

Remember the show try some grub you've never tried before.

We don't do a lot of breakfast.

We do dinner and lunch, but today we are going to do a breakfast because these kids like breakfast.

>> Nicki: They love breakfast.

>> Tim: Right.

So you brought me something the other day that was rather good.

And I said who made that.

>> Nicki: It was Taryn's recipe.

>> Tim: The last time you cooked it was a -- >> Mac and cheese.

>> Tim: It was delicious.

How much did you like it?

>> Really good!

>> Tim: Really good.

A delayed response, but probably get a lot of those tonight but anyway, this is off the cuff.

Can't promise where it will end up, but I know this is good so let's get stated.

I know grandma you start with onions.

>> Need to turn the stove on and start the butter melting.

>> Nicki: How much you got here, do you think?

>> I'd say about... >> Nicki: Two tablespoons.

>> One or two.

>> Nicki: Whatever you say.

>> Tim: I'd say 55, 68-- what do you have to say?

>> I'll toss you the green peppers.

>> Tim: What?

>> He is going to toss you some green peppers.

>> Tim: I'm going to need to you help me cut some green tomatoes.

We are going to fry them.

That's one thing that has come up because Kelly brought me some green tomatoes.

>> Nicki: Yes, she did.

>> Tim: We are getting our butter going.

What's next, grandma or Taryn?

>> We need to chop up our tomatoes.

>> Nicki: Tomatoes?

[Laughter] I didn't see any tomatoes?

>> We need to chop up our onions.

>> Nicki: You want me to do that For you?

I'm right here.

>> Yeah.

>> Tim: How much onion was that?

>> Maybe a third of an onion.

Going easy because I know with onions, you don't want a whole lot of onions.

>> Tim: Typically we like to use a sweet onion, Vidalia or Washington sweet onion.

Seems to be a little easier to digest.

What is the next step?

>> Nicki: We can start with some other stuff.

>> Need five eggs.

>> Nicki: Crack them all in here.

>> Tim: What is this recipe called?

>> Nicki: What do you want to call this?

>> Um -- egg muffins.

>> Tim: Opposed to egg McMuffin.

Now listen, there is no bread in here, which I like because papa has a tendency to have his belly stick really far out when he eats lots of bread.

>> Nicki: Kind of like a spinach quiche muffin.

>> Tim: It's in a muffin pan but it doesn't have bread.

>> Nicki: That's right.

>> Tim: I'm not saying that I don't eat bread all the time.

Is Oreo made out of bread?

[Laughter] >> Tim: So funny.

>> Nicki: Here are the five.

>> Tim: Five eggs.

>> Nicki: Here's your whisk.

A couple things to add to this, Papa.

>> Tim: Okay.

>> Nicki: What was that?

>> Now we have to add one third cup of low fat yogurt.

>> Tim: Low fat yogurt.

>> Nicki: I know you wanted to add this.

What is this?

This is a third cup of what?

>> Cottage cheese.

>> Tim: I'm digging it.

So far so good.

Do we need to drop some spinach in here, the onions are good.

How much spinach is that?

>> Nicki: What would you say, Taryn?

>> Tim: A cup and a half.

>> As much as you want.

>> Nicki: We are filling it up.

>> Tim: It's going to cook down.

>> Good.

>> Tim: We got our spinach going here, and this cooks way down.

>> Nicki: She usually cuts it with the scissors and chop it up.

>> Tim: Makes it smaller.

Thanks for the nice cutter.

>> Nicki: Yes, thanks, Tracey.

Remember papa, from last night.

>> Tim: Let me tell you something about-- Taryn was asking me, she said how do you know how to make a show?

What do you make a show about?

I said sometimes I'll sit down and read a book or think about something we have in the freezer but most of the time, I would say 99% of the time it's like Nicki, what do we have in the freezer, or what do we have laid out, or what leftovers do we Have?

Last night, everybody was over.

We had a big fun day.

We were swimming and having fun outside, and when you have a lot of people, we like to have a crab and shrimp boil.

We took a picture of what was left over.

We had a lot of potatoes left over.

Quite a bit of shrimp left over.

We had sausage left over.

>> Nicki: And corn.

>> Tim: Okay, what can I do with that?

So even if you didn't have a crab boil, these ingredients go together so well, we are going to make something special in a little while.

We have to get through breakfast first.

Doesn't necessarily have to be breakfast sausage.

What was your favorite thing you've done here so far?

Swim or play with mojo and the sheep?

>> Play with Mojo and the sheep.

>> Tim: Did you run with Mojo and the sheep.

Are you scared of the sheep?

>> Because the sheep are running so fast.

>> Tim: I think the sheep are scared of you, aren't they?

Did you chase them?

>> And Mojo.

>> Tim: Mojo is scared of you?

>> No.

>> Tim: The sheep are scared of you.

I saw them running away from you.

>> Yeah, and Mojo is not.

>> Tim: Mojo is not scared of anything.

He is like a big wolf.

Going to add the sausage now.

>> Nicki: How much do you want in there, papa?

>> Tim: I like sausage.

>> Nicki: Is that good, Taryn?

>> Tim: So we got our spinach, our sausage.

What is next?

>> Now we add the onion sausage and spinach mixture to the eggs.

>> Tim: We are going to take this and put in the eggs.

She is stirring them because this is hot.

That's not.

We don't want it to cook.

We don't want them to scramble, right?

>> Right.

>> Tim: That's the reason we are Doing this, Taryn?

>> Nicki: She is stirring as you do it.

She is doing a good job.

>> Tim: These are like baby quiches, and I like this sort of thing.

I love this sort of thing for breakfast if I do have breakfast because you got a little bit of green in there, you got some dairy, you got some little chickens that didn't quite make it.

Did we preheat the oven by any chance?

>> Nicki: We did.

>> Tim: To what?

>> 350.

>> Tim: Smells good, doesn't it Sammy.

Are you hungry?

How hungry are you?

>> Really hungry!

>> Tim: Me, too.

>> Nicki: I think that's good.

>> Tim: So that's, let's see.

Three for me.

>> Nicki: Three for me.

>> Tim: And two for me and one for Nicki.

>> Nicki: They'll watch us eat?

>> Tim: Just like that?

How long does it go?

>> 25 to 30 minutes.

>> Tim: Let me look at my watch.

>> Nicki: Okay.

Want to put them in?

>> Yeah.

>> Tim: Those are looking pretty good back there.

>> Nicki: What do you think, Taryn?

>> I think they're looking Pretty good.

>> Tim: It's been 18 minutes.

That being said, I have some hot grease going, and Kelly got me some fried green tomatoes which going to cut up.

>> Nicki: Good looking tomatoes.

>> Tim: Aren't they though?

It makes life easy for you as long as you don't get your finger in the way, which you don't want to do.

We got perfect sliced tomatoes.

What do we want to do with a perfect fried green tomato?

There are so many things you could use.

I had a buddy do this one time.

Absolutely wonderful.

It's the same thing that we would be doing, chicken parm, dry to wet.

>> Nicki: What is your wet?

>> Tim: Eggs and just a little bit of heavy cream.

This is Italian flavored Panko.

>> Nicki: Yum.

>> Tim: It gives a really interesting flavor and texture You can use corn meal, flour but we are going to do it this way Because Grandma Nicki likes them that way.

>> Nicki: Love 'em like this.

These kids may never have had fried green tomatoes because they're from Michigan.

They don't make them like this up there.

>> Tim: Expand our repertoire.

>> Are they juicy inside when They're fried?

>> Tim: It's hard to explain.

You just have to try one.

They're delicious.

Absolutely wonderful.

Now we can, we have before, we have candy.

>> Nicki: Those turned out wonderful.

>> Tim: Show you a little bit of that.

You can can green tomatoes to fry for later.

This is already flavored.

>> How do you know when they're completely cooked?

>> Golden brown.

Once the other side gets good and brown, I'll turn them over and they will be nice and crusty.

Oh they're beautiful.

Things have come out perfect here time wise.

Fried green tomatoes are done.

Now made me a little bit of dip.

We've done this before.

This is a little different.

You see recurring things here.

You can change it up a little bit.

For this particular recipe, we took Thousand Island dressing, mayonnaise and smoked paprika.

Talk about a beautiful dip for that, and let's see you pull those out of the oven, grandma, if you will.

Let's let those cool, and let those cool and we'll try them both.

♪ ♪ Anybody else want hot sauce?

>> Nicki: I'm good.

>> I'm good.

>> Tim: I want to see you try the fried green tomato.

Dip it into the sauce.

First time ever.

>> Nicki: What do you think?

>> It's good.

>> Tim: That was a delayed reaction.

>> Nicki: Well duh.

>> Tim: I already know Sammy likes it.

Dig in, Sammy, eat all you want.

>> Mm-mm.

>> Good papa.

>> Tim: This is really something.

All finger foods here.

Now, muffin doesn't mean it has to have flour in it.

>> Nicki: Delicious.

Oh wow.

>> Mm-mm.

>> Tim: Tell you what we'll do.

We'll eat this stuff and clean up.

Y'all want to nap.

>> Nicki: I do.

>> Tim: Let's take a nap.

Let's not like take a long nap, like a 20-minute couch nap.

We'll take a nap and by that time... >> And put that in the fridge.

>> Tim: By that time we will be hungry again.

>> Nicki: And eat again.

>> Tim: Let's take a nap.

>> That's good.

♪ ♪ >> Tim: Is anybody hungry?

[Laughter] Let's make some new food!

♪ ♪ >> Tim: We are not just doing this because we have these leftover ingredients.

I've had this recipe without having these leftovers.

I went out especially and bought these just for this.

This is a popular thing done Around South Carolina.

But we just did happen to have everything.

It was perfect.

It worked out just fine.

Grandma, if you will, if you'll cut me up some onions and you know, about thumb-nail size.

Fingernail size.

Take those mushrooms and trim them down a little bit, too.

We are going to make us a little sort of a shepherd's pie, I guess you could say.

Grandma made homemade dough.

What do you think about that, Sammy?

>> Yeah >> Nicki: Taryn helped me.

see how nice they look.

She took a fork.

>> Tim: Hand me the mushrooms and I'll split those Up into bite-sized pieces.

>> Nicki: Ready for onions.

>> Tim: Ready for onions.

We had some mushrooms left over from the other day.

This is all leftovers, but it really handy that we had all this stuff at the same time.

>> Can I put some in, too?

>> I have a question, papa.

>> Tim: Hold your hand up and I'll give them to you and you put them in.

>> How many mushrooms and onions are you putting in there?

>> Tim: Probably a third of a Medium-sized onion and I would say probably three quarters of a Cup of mushrooms.

You know they cook way down.

They cook way down.

>> Nicki: How many peppers do you want, papa?

>> Tim: You know, grandma, I Think that's probably actually Enough.

YOu want to break that in half and put that in there?

Perfect!

Perfect!

>> Nicki: Can the peppers go in?

>> Tim: They can go in.

Normally I would make a great big skillet of this.

If it was a bunch of people eating.

I'm going to split one with Sammy and you're going to split one with Taryn.

So we are just going to cook this up in butter and wait until This starts smelling.

So we are just going to cook this up in butter and wait until this starts smelling.

>> Nicki: You know what I want To say?

Yum papa.

>> Tim: Let's go back to the first time I heard that phrase.

I had my posse out with the cowboy hats out.

>> Nicki: Almost fell off the chair.

>> Tim: I almost medical off the chair.

I was so excited.

>> Carrots in the sauce.

That would be so yum.

>> Tim: That would be yum.

Carrots in the sauce.

>> Tim: Every time we cook in the kitchen, grandma says that would be yum, papa.

>> Nicki: What do you think, Sammy, about this?

>> Really good.

>> Nicki: You are supposed to say yum papa.

>> Yum, papa!

>> Tim: Going to let that cook down, turn it down a little bit.

>> Nicki: Smells so good.

You were talking to Taryn about cooking the other day and how to start with this.

>> Tim: We are going to take this right here, the onions, the mushrooms, the peppers, the gigglers, we are going to put Them in the pan, too.

>> Go head, Sam.

>> Tim: Now we just had some fried green tomatoes which were so good.

there are all kinds of seeds or plants that you can Buy.

Some are just across the counter and then there are heirloom.

What is heirloom?

Let's go visit our friend Brenda Up at the cabin and see what she has to say about heirloom seeds.

Very important.

♪ ♪ >> Tim: We are at the harvest cabin today with our new buddy Brenda Reynolds.

I found her on Facebook.

We got to talking back and forth and next thing I know I find out she is an artist.

She made this basket.

It would take me 2600 years and I would have to use my hands and my feet and teeth, and I would still not be able to make it.

You are an outdoor artist.

I've seen your stuff, I think I Saw musky.

You are multitalented.

The thing that really got me interested is the fact that you Can your own stuff, put up your Own stuff.

And even more than that, you have these heirloom seeds.

Some of them very particular to Kentucky.

Some of them from Texas.

But first of all, what is an heirloom seed for those who don't know?

>> It's a seed that's been handed down from generation to Generation, and you take any of your beans or anything.

When you plant it this year, then next year you are going to get the same thing.

>> Tim: So it's not a hybrid.

>> No, a hybrid is a seed that Has been taken two different types of seeds and cross pollinated them.

That's your hybrid seed.

>> Tim: And you can't-- if you Took the seeds from those... >> You won't get the same thing you planted the year before.

>> Tim: This is very valuable to have if you want to continue and hand them down, some of them have been handed down, red bloody butcher, 105 days, originally from Virginia grown since 1845.

Great for grinding into flour or Corn meal and even corn on the cob.

>> As long as it is in the milk stage.

Before it gets too hard.

>> Tim: Grown since 1845.

>> This one year is the turkey Craw bean and the way the story goes about this, someone killed the turkey and the beans were in The craw of the turkey and they Took the beans out and planted Them and that's how they got their name, turkey craw bean.

>> Tim: Everybody talks about greasy beans.

What do they-- why do they call them greasy beans.

And what history do they have?

>> Because the way they look.

The bean itself has a shiny look to it.

A lot of your beans are kind of Rough, fuzzy feeling, but these are greasy looking, and of course you've got your white ones and your brown ones.

They don't get real big.

But they're really packed with flavor.

They're popular in Kentucky.

A lot of people think that your organic seed are heirloom seed but they're not.

The organic part has nothing to Do with the seed.

It's just how it has been growing.

They've not used chemicals or anything on it.

Like these right here are the Ones that I have growed and Saved, They're organic heirlooms.

I don't use chemicals on my Food.

>> Tim: Let's talk about, I'm Looking at this envelope, Kevin Skaggs from Greenup, Kentucky.

>> He said they were brought back from Germany during World War II.

>> Tim: So this fella, who went over to fight, he was out there, probably in a battle situation.

He probably saw a garden.

He was a farmer.

He was a farmer.

He saw, hey, those are good looking beans.

I guarantee he took those out dried them and brought them home.

That's a story in itself right there.

Jesse Taylor.

>> And a lot of your older beans, the true name of them has been lost.

But you take a family that has grown the beans for many years, they will add a person's name to the bean.

>> Tim: Let's talk about it's the end of the season.

And you are collecting your beans.

Now most of them, I know what you do with them.

They end up in a can.

>> I always save seed.

>> Tim: How do you save the seed and get it to this dry stage and make sure that you have something viable seed for next year?

>> Okay.

Normally what you would do, leave them on your bean vines until the whole turns brown.

Then you pick them and hull them out.

But if we have a real rainy fall, I pick my beans when they start turning yellow and I put them in a building on a screen and let them dry there.

Because if you leave them out on the bean vine and a lot of rain, they'll sprout the hull.

You lose your seed.

>> Tim: And there you go.

That's all you do.

Now what about a tomato?

If you have a plant that's very moist.

>> Your tomato, when your tomato is ripe and ready to eat, you collect the seed then.

>> Tim: How do you get the film off of them and dry them?

>> Recommended that you ferment them.

But I have found an easier way around that.

A little miniature pressure washer and I spray the seeds good, and it does the same thing as fermenting them but in a whole lot less time.

>> Tim: And after you get them-- you put them... >> On a paper plate or something like that and let them dry.

>> Tim: How long do you let them dry?

>> I probably let mine dry about A week.

You can tell by feeling of them.

>> Tim: And put them in a bag, mark them down obviously, it's important to mark them.

>> I keep records of all of them.

I store mine in the freezer.

>> Tim: So is this how you store them in a freezer bag.

>> You can or put them in a Canning jar.

But for me, it saves space to put them in bags.

>> Tim: Thank you very much for coming up today and showing us what you have.

This is so cool and if you are interested in this, get on Facebook and put up heirloom seeds.

>> Or seed trays.

You'll find them.

They're all over.

>> Tim: Thank you so much.

♪ ♪ ♪ ♪ ♪ ♪ >> Tim: Hi, Grandma.

If you'll put me some like one stack in there.

>> Nicki: The one in the front here?

>> Tim: That one in there.

I'm going put some shrimp in there.

We don't need a lot because we only have two pies.

>> Nicki: Using all our leftovers.

>> Tim: Hold your hands out.

Maybe two more.

Put one more in, Taryn.

That's it.

>> Nicki: Perfect.

Good job.

>> Tim: That's all we need.

>> That was a really good job.

>> Tim: Now we got our meat in there.

Can't wait for that to start smelling good.

>> Nicki: Yum.

>> Tim: Now it's going to take some worchestershire sauce.

>> Nicki: That smells good.

Smell that.

>> Tim: Now we'll take our soup and put it in there.

And we are going to put some black pepper.

I'm glad Glen is not around because he would take that and go.

A little bit of salt and a little butter in there.

>> Nicki: Good idea.

(Whistling).

>> Going to be so good.

>> Nicki: Going to be so yum.

>> Tim: And if you like, bring the potatoes.

Because we are getting close.

Just a little bit of cajun seasoning.

>> Yum papa.

>> Tim: So now, grandma, if you'll lift up that pie dish and put that in there.

Just like so.

>> Is that going to be our yum pie?

>> Tim: Oh yeah!

We are going to take our mashed potatoes, and we are going to make-- >> Nicki: That's your lid.

That's a good idea.

>> Tim: Think about when you put that in the oven at 425, and it gets nice and brown, think about that.

>> It will be yummy.

And so good.

>> Nicki: Going to be so good.

>> Papa that looks so yummy.

>> Yeah.

>> Tim: A little smoked paprika on top.

>> It's like sprinkle on the pie.

>> Tim: Exactly.

Let's pop those in.

Sammy, Taryn, what do you think?

>> I think they look amazing.

>> Tim: Like a pot pie.

What happens if we cut into that?

Look, oh look at the wonderful stuff down in there.

Smell that.

That's really hot, Sammy.

>> Tim: That's really hot, Sammy.

>> Nicki: Blow on it.

>> Tim: It's really hot.

He blew it right off into the stove.

>> Nicki: Okay, ready.

You got it.

Go ahead and take a taste.

Is it hot?

[Laughter] It was hot.

It's really good.

>> Tim: That being said, we all-- we have a lot of good recipes, grandma.

Where would you go?

TimFarmersCountryKitchen.com that's where would I go.

>> Tim: You know what?

We've had a fun week, a few days to go.

We might get into more trouble.

Might go out on the boat.

Would you like go out on the boat?

We'll leave you behind with the dogs.

>> No!

>> Tim: Okay, then maybe you can go.

Mrs. Farmer, it's all about.

>> Nicki: Good times.

>> Tim: Good friends.

>> Nicki: Really good eats, Papa.

>> Tim: We might see you next week if we survive.

>> Nicki: Yum papa, that's all I have to say.

Yum papa!

♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ >> To order a cookbook please email TimfarmerCK@Gmail.com.

♪