♪ ♪ ♪ 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 bee 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 gonna all cook some good night y'all ♪ Hello and welcome to the Farmer's kitchen.

-Good morning, Mrs. Farmer.

-Good morning, Mr. Farmer.

That doesn't happen very often, does it?

Mostly we're cooking in the evening, the last meal of the day.

Today, I'm getting ready to go out into the woods to hopefully bring in some truly organic meat.

-That's right.

-From the woods.

So we get breakfast because you got up early.

So we get breakfast.

Mrs. Farmer loves breakfast.

-I do love breakfast.

-What about Mr. Farmer?

-You love it when I make it.

-When she makes it.

Yes, I usually don't eat breakfast.

A lot of times we don't eat breakfast.

We took a gander around our kitchen to see what we had and what's out in the field.

In the spring there's a tree that blooms, - that heaven must smell like.

-Nicki: Yeah.

Tim: I can't even describe the blooms and the smell that you get from this bloom.

And then we get the little fruit on it over the last couple of years.

Sometimes it blooms, sometimes it doesn't.

And they're wild plums.

Here's the tree and here's Nicki actively picking some wild plums off this beautiful little tree that's in the middle of the field.

And the reason we have plums is because Mojo kept the critters out.

He protects it.

That's right.

Just like Boo protects the pear tree.

He deserves a nice bone.

So, we have plums.

We have tomatoes.

Kelly had a bunch of tomatoes this year and she shared some with us and we have eggs from our buddy Mike.

Nicki: That's right.

So, what can we do this morning, Mrs. Farmer?

What would you like?

What do you like?

And if I was to say Nicki, what do you want to eat right now?

Just get something quick.

What would you say?

I like Mexican food.

I do.

I love it.

-Every day.

-Shells.

-All the time.

-Burrito shells and cheese and burger.

So, I said, Miss Nicki, we don't have any tortilla shells and I went back into my brain, that tiny little thing right up in here.

And I said, we've done this before.

And so, look what we have right here.

They're not perfectly round.

Nicki: They taste so much better fresh.

-Tim: We didn't use a press.

-Nicki: Right.

But you can make tortillas easily in your own home.

So, this morning we're going to have our tomato pie just to sit around and have when we want it.

This is our friend Sharon's recipe.

We're changing it just a bit.

We've got our plums.

I love the tartness in those plums and I love it when you bake any sort of recipe.

Tell us what you're doing here.

Well, I guess I'm kind of making it for you like a tart.

What I'm doing is using my dough that I always make with my lard and I'm going to cut out and make them in -like little muffin tins.

-Yeah.

Put that in I'll show you what I'm going to put in with it, sugar and stuff and we're going to have like little baby pies.

You made some of this the other day.

You ate them all.

I love the tartness.

-It's almost like a tart cherry.

-Yeah it is.

And the flavor that, that had, you had just enough sugar... -Added to it.

-Added to it.

So, you had some sugar, but you still got the tart.

-You like that.

-That was, this is special.

Now, if you don't have wild plums.

A lot of people aren't, you can use regular plums and it's probably easier because these little guys are small and they're kind of hard to pit, aren't they?

And actually these are very tart.

So, I think you'd almost need like a tart, some kind of tart cherry or something because you don't want the sweet because then you wouldn't need any sugar because we're putting a pinch of sugar on these.

You're right, tart cherries that you can buy in the store anyway, that would be delicious.

Let's make a nice big pie too, wouldn't it?

So, we got to cook, we got to think timing.

So, we got to cook our tomato pie and our tarts probably about the same time and then we'll start on our breakfast.

-Sounds good to me.

-All right.

So, we have, this is all we have left of these and I've actually, I need two cups pitted.

So, I got it mostly ready because it's instead of getting all dirty this morning.

I need a few more of these.

Oh, we might mention too, Nicki that the other day you made plum sauce.

Nicki: Oh, I did.

That's right.

Tim: We might give them that recipe too.

Nicki: And I'm just going to get a couple more of these in here and I've let them sit a few days it makes it easier.

At first, I was really digging.

So, I've let them kind of sit and I'm just popping the seeds out which you've had me save because you want to plant a bunch of trees you said.

Those are so good just to pull out and eat.

They're tart but they're sweet.

Nicki: And I got about two cups here.

Tim: Beautiful.

Wonderful.

I'm glad I did these earlier because seed's just a little time consuming.

I'm going to go wash my hands, so I can mess with what's next.

All right, I've got two cups because we're going to, this is going to make about six of our little tarts.

I mean, you could double it.

I have got a quarter cup of sugar.

So, you're saying four for me and two for you.

Exactly or maybe five for you and one for me.

So, that was only a quarter cup of sugar.

Yeah, I'm going a little because you liked it tart.

-You can go more.

-I like the tart.

Is that what you did the other day?

Yeah, that's the way I did it.

I have two teaspoons.

I'll squeeze some lemon juice.

I'm going to put two tablespoons of flour.

To thicken it up.

All purpose flour.

It's almost like we're doing a little pie and then just a hit or two of cinnamon, whatever you like.

Tim: And remember if you don't have wild plums, which a lot of you probably won't have that.

The tart cherries I think would work beautifully.

-Nicki: Oh, yeah.

-Tim: Or regular plums.

Nicki: And I'm just going to stir this up and let it sit for a little bit while we make our dough, which I've already actually made because I've been doing my normal dough where I take lard and flour and sugar and salt and I got it made and already sitting aside for us.

Tim: Yum.

You know what?

We got all kinds of dough today, which I like and I know you love.

I love dough.

And so, I pre-made this because we're making-- and we've made it before and this looks like a little bit but I took actually a cup and half of flour, tablespoon of lard, mixed it in there and I just threw in maybe half a teaspoon of salt and a cup about a tablespoon of sugar and some water.

And you can use whatever you want.

You don't have to use lard.

You can use anything.... -That you like.

-That suits your heart and make sure that your doctor... Nicki: Is okay with it.

-Nicki: I'm taking half of this.

- Is okay with whatever you do.

Nicki: I'm going to see how many I get out of this.

I'm hoping to get about six, but I don't know for sure.

And I'm actually going to use this to cut my little.

It makes the perfect size for the muffins.

Tim: I'm telling you what.

This is one of my favorite things that I've had in a while.

Of course, everything you do is magic when it comes to baking -and cooking.

-Well, thank you.

Nicki: We actually did this the other day and we put some of that pear mince meat in these too.

Oh, winter is right around the corner.

So, we got to prepare for hibernation.

That's right.

So, this is good.

So, a lot of carbs got to get there.

We just went through the cabbage soup.

We lost a few lbs.

Now it's time to put them back on.

You got to have a little meat on your bones -when you're our age.

-That's exactly right.

I'm going to cut a couple of these out and I like these because it kind of gives me the exact size that I need.

You know, and I think when you're done, if you'll do that little drizzle that you do like the complexion of sugar and water drizzle.

- Oh, my... -Nicki: That would be good.

Tim: Because of the tart that little bit of sweet on top.

Nicki: To me, these make the perfect little size.

See how they just pop in there.

Tim: I'm glad you're only making six because you know what'd happen if you made 12?

-Nicki: You could eat them all.

- I'd eat every one of them.

Nicki: That's right.

See all those pushing there perfect.

That makes me so happy.

That's the perfect cutter.

Tim: That is a prefect cutter.

Nicki: Perfect cutter for little muffin pies.

Tim: You got to take what you got and use it.

Nicki: That's right.

So, you didn't put a top on those did you?

Not yet, we're going to put a crumble on top.

-A crumble.

-I'm trying to make crumble I'm trying to remember what you did.

Nicki: So, I'm just going to fill these up.

- You made four the other day?

-Nicki: Yes.

-Tim: And I ate three of them?

- You did I only got to try one.

Let me get rid of all this mess and we'll make a really easy crumble to put on the top and we'll get those cooking.

-Sounds good?

-I hate to say this.

It seems repetitive but yum papa.

So, the crumble.

All right, and you could put a little pie crust on top but I did try something different this time.

I've got two tablespoons of butter in here, an eighth of sugar, an eighth of flour.

I'm just going to pull up a cinnamon in here.

A little bit of nutmeg and just kind of crumble down the top and just going to make that little top like I had the other day.

- You seem to like that top.

-Tim: Oh, that's good, you know with that topping that you did.

If you do your confection of sugar -wet drizzle on top of there.

-Oh, that'd be good.

Oh, that's just, that's decadent.

See, I got little clumps here kind of.

I'm just going to put a little bit on each one.

Now, this is just, you think about it, butter, flour, and sugar is going to...

The butter is going to bring it all together and it's going to be a little top there.

Oh, yeah, and just to think they started out as little plums up on the hill.

That's right.

No plan for the day and you made their day.

-Nicki: And that's it.

- You turned them into stars.

You want to open the oven for me and I'll try not to get dirty and get these in here.

Tim: 350 degrees for how long?

Nicki: We're going to check them in 30 minutes, I think 30 to 45 we'll make a decision on how it turns out.

Tim: Wonderful.

♪ ♪ What you're going to do is take a nine inch pie.

You made a homemade crust.

Of course, and I already got it all pretty in here.

Beautiful, it's going to go in the oven for 10 minutes at 350.

♪ ♪ Tim: Right, you need two, three large tomatoes and we're going to take these and we're going to slice them.

We have some Romas here that Kelly grew.

We're going to take those tomatoes.

We're going to slice them about a quarter inch thick and we're going to pat them dry.

I think the Romas as far as bite size and they don't have a whole lot of liquid.

I think they really are going to do nicely for this recipe.

And they stay together.

They don't fall apart and break.

Yeah.

So, let's go all Romas on this.

We're going to take about a cup of onion or about a medium size sweet onion.

Make sure it's a sweet onion and we're going to chop that up or again, you can cut it into thin rings.

Notice she cut these nice and thin and then we're going to cut them in half because as you pick that up, you don't want a great big round piece to go with you.

This will pick up better with the cheese.

-Those onions are getting... -They are getting to me aren't they?

Let me get the pie shell.

Tim: And Nicki went outside and picked some beautiful basil right out behind the house and we're going to use about 1/4 of a cup of that.

Now, during this recipe, if you choose to put just a little salt and pepper in there, you can do that and let's get this thing started.

Right.

Tim: One cup of mayonnaise or you can sub for Greek yogurt if you'd like to do that.

We're going to take half of our seasoning we're going to put in here and that's just Italian seasoning.

We're going to also put a little bit of Greek seasoning in here.

Nicki: Yummy.

It smells really good.

Tim: Just for flavor.

And the Greek seasoning I have probably got a teaspoon out here.

I'm going to go light on that and of course, that's two tablespoons.

We're going to split this in half because we're going to put some of it on the tomatoes and onions as well.

And I'm going to put a little salt and pepper in here, not a lot.

Then we have a cup of mozzarella cheese, a quarter cup of Parmesan cheese.

Nicki: I could just eat this.

You know what though?

Before we get this started anymore, we keep the oven going but we pull those tarts out.

And it's been what?

40 minutes?

Tim: It's been about 40 minutes.

I wish you could smell this kitchen.

Nicki: One of them grew really big.

So, here we are at the fun stage.

Let's put a layer of tomatoes in here.

Nicki: It's kind of fun.

Tim: We love having friends over and sometimes they'll say, "Can we bring a dish?"

And we'll say, "Yes, please."

And they bring something amazing.

And that's what Sharon did the other night.

-Nicki: She's a great cook.

-Tim: Jim's a good cook too.

Now we're going to take our beautiful, wonderful, sweet onions we sliced these thin.

Nicki: We're just going to lay them all around Tim: We're just going to lay these around.

Oh, are you kidding me?

And just this, I wish you could smell our kitchen.

This smells so fresh with this basil and I want the bigger pieces of basil here.

Nicki: I like that too.

-It's very nice.

-Would you look -at how beautiful that is?

-That is beautiful.

Tim: So, over top of this, is that about half you think?

Nicki: I'd say .

Over top of this, I'm going to take our remaining seasoning.

I'm going to put in here.

- Are you kidding me?

-Nicki: Yeah.

Now let's repeat.

-Same thing?

-Mm-hmm.

This is beautiful.

The smells are outstanding.

Nicki: It's like a little flower.

Tim: Look at this, beautiful, beautiful.

The reason we want our onions thin because this is not going to cook very long.

This only cooks for half an hour.

So, we want to make sure that our onions get cooked and the topping is the cheese.

The gooey yummy, yummy cheese.

And if Sam was here, I bet he would say... Yum papa.

Yeah, we need Sam on again.

Sam needs to come see us.

Tim: So, one more layer of seasoning.

All right, and then this is your top.

-Mm Hmm.

-All Right.

Tim: That's your upper crust.

It's a cheese crust.

Now, again, if you want salt and pepper you can do a little salt and pepper as you go along.

It's up to you.

The possibilities are limitless.

-You want me to go ahead?

-Yes, please.

Nicki: Oh, wow.

Tim: Oh, and that's going to ooey gooey on down in there and it's going to be our topping.

Just nothing but cheese.

Nicki: That's wonderful, isn't it?

Now, this is a variation on a tomato pie.

If it's not the way your mother or grandmother made it don't curse us, don't say mean things.

Now, look at that.

Is that not beautiful?

-Nicki: That is beautiful.

-Look at that.

-Beautiful.

Yes.

-Perfect.

Ready?

Will you get the oven for me?

And this goes 30 minutes?

-Tim: Yeah.

-Nicki: 30 minutes.

I just put a steak on the grill Yummy!

for our choices that we have here available in a moment.

But Mrs. Farmer, if you will take me some peppers and onions.

-How many would you--?

-Plop in here.

Now say just say, for instance, you had a bunch of people over there have spent the night or camping or they're just hanging out.

It's a family reunion or Nicki has some finger painting classes.

That's right I have some of my friends over.

You have your friends over to finger paint.

Whatever it may be you get in the morning, everybody's hungry, they need something instantly, but everybody's different.

Everybody has their own taste.

Some people like this, some people like that.

So, if you did your own breakfast burrito buffet, -triple B.

-I like that.

I like that.

Tim: If you did that, say you got some peppers and onions sautéed here, you have some cheeses, you have jalapeno peppers, you have salsa, you have bean dip, you have sour cream, you got sausage, you got steak for your protein.

-How could you go wrong?

-That's right.

I don't think you could.

I'm interested to see how you're going to fix yours.

Yeah.

I bet you don't put the jalapenos on.

I bet I don't.

Even though they're mild jalapenos.

I think I like the steak too.

You like the sausage.

The smells that are coming from this kitchen -are outstanding.

-I am starving.

Now, if you will, let's pop that pie out.

Oh, oh, I want you to look at that beautiful tomato pie just sitting there looking right back at us.

Nicki: Its too pretty to cut.

I like it.

-Tim: Isn't it beautiful?

-Nicki: It is beautiful.

Tim: That cheese makes the perfect topping.

-Nicki: Yes it does.

-Ooey gooey goodness.

-And now... -You made it pretty too.

-You decorated it.

I like it.

-You prettied it up.

So, we're at the point now where we can take this -and set it aside.

-Nicki: I'll put it here.

Tim: And we'll put that in there.

Right after the peppers and onions I'm going to put my sausage in there.

And Nicki if you would like, you can start our quick and easy -tortilla shell recipe.

-I will.

And what I have, - I have two cups of flour.

-Tim: All right.

I have in here a half a teaspoon of salt.

-That's just all purpose flour.

-It's all purpose flour, half a teaspoon of salt and one teaspoon of baking powder.

- Got you -That's our main mix.

Tablespoon of lard.

Tim: Okay, we like to put that in pastry.

Yes, we do.

And actually I'm going to use my little cutter here to get it all mixed.

Tim: It's a busy kitchen.

It's a colorful kitchen and we have so many wonderful smells in here.

And we haven't eaten a thing.

I'm hungry.

So, our breakfast turned out to be a lunch.

Nicki: Yes, it did.

I have my lard in here now mixed into my flour and all I have left to do is my three quarter cup of water.

So, I'm going to just go ahead and add that in there's also some of that lard and here's our dough.

And this mixture this should make about eight.

All right, I'm whipping some eggs up over here.

You need me to make some shells for you?

Tim: Yeah.

Nicki: All right, you can make these as big as you want.

Well, there's machines that make these perfect.

So mine won't be absolutely perfect but I'll try to get you a good circle.

Yeah, they make presses, you can find them anywhere, but we're not that fancy.

A little salt and a little pepper if you like that sort of thing.

♪ ♪ All right, here we go.

Now, minute on each side.

If you cook them much longer that they're not going to be pliable and you want to be able to roll them up and put all your goodies in there.

Look at that.

Now, the edges aren't perfect, but the taste and the consistency and everything else is.

Remember about a minute on each side.

Nicki: You can buy a special press that makes them perfect but we just did it ourselves.

-Tim: That looks really good.

-Nicki: That looks nice.

Tim: Look at what we have.

Look at the spread.

We got our tortillas ready to roll.

We got our pie cooling sufficiently our tomato pie.

All our fixings ready.

-Now if you drizzle those.

-Nicki: I will.

And, oh, this is going to be fancy.

I'm not doing anything fancy.

I'm just doing water.

Sometimes you put vanilla and flavorings.

All this was, was confectioner sugar and just a little water -to the consistency you want.

-Yum.

So, you make it thick or you going to make it thinner.

I'm making it kind of thinner because you like it -drizzled over, don't you?

-Tim: Oh, yeah.

Nicki: Just all over the top.

Tim: I think they're beautiful, beautiful.

So, we're going to fill these up so much that they're not even going to be a breakfast burrito.

They're going to be a breakfast soft tacos.

We're going to have a lot of ingredients.

So, pick what you want, Mrs. Farmer.

-Nicki: I would like steak... -Tim: Okay.

and just the onions and some cheese and the peppers.

Tim: Steak.

Oh, really?

I'm going to make it more like it's lunch so now I want lunch.

Tim: So, remember you got 17 people over.

So, you got a lot of choices for them, steak.

- Tell me when?

-Nicki: That's good.

That's a lot of steak and some onions and peppers.

Tim: Onions and peppers.

-I'm having lunch.

-Full of Cheese.

And I want just the cheddar cheese -and some sour cream.

-Cheddar cheese.

-No eggs.

-No, I don't think I want eggs.

I'm beyond breakfast.

You made me wait too long.

- I want lunch now.

-No salsa?

Nicki: No, I don't want salsa either.

- I'm not a salsa person.

-Tim: That's it right there.

- Did you say sour cream?

-Nicki: Sour cream.

- A little bit sour cream.

-That's good?

Yeah, that's perfect for me.

Tim: I know you like sour cream.

Nicki: Yeah.

Wonderful.

I love it.

So, a few fresh tomatoes.

I would like some fresh tomatoes, yes.

-That's perfect.

Perfect.

- You like that?

Nicki: It's like a Tostado.

I love it.

Mine's going to be a little bit bigger than yours because I'm hungrier than you.

I'm going to take me some eggs.

-Tim: Oh, yeah.

- You're in breakfast still.

Tim: And I'm going to take some peppers and onions and I'm going to take some sausage.

Nicki: That's breakfast.

Tim: This is breakfasty breakfastish and I'm going to take a little bit of salsa and I'm going to put a few jalapenos on there.

Nicki: You like hot sauce, don't you Tim: And a dollop of sour cream.

Then some cheese.

♪ ♪ These are our breakfast burritos turned into lunch soft tacos.

That's right I like it.

You know what's funny as you cook as you go along, everything changes or melds into sometimes very happy mistakes.

- And this is what we did today.

-Nicki: Oh, wow!

Tim: and this is our, this weighs a pound and a half.

How is that?

That breakfast is phenomenal.

-Tim: Lunch in your case.

-Nicki: That was good.

-Was that not phenomenal?

-That's delicious.

I like having the homemade shells and the steak is fresh good steak, delicious.

-Fresh peppers.

-Yeah.

I'm going to have to try bite yours -from the other end in a min.

-That's huge.

All right, I've been - smelling this pie.

- Delicious.

Wow.

Tim: The tomato pie there's so many flavors in there that when you have the fresh basil like that and you have the Greek seasoning, the Italian seasoning, the onions, the fresh onions, the sweet onions, all that together just comes together like some sort of an Italian Greek wonder.

Nicki: It's like a pizza and lasagna mixed or something.

It's so good.

Piece of dessert.

Now, my favorite part of the day.

-Can I take a bite?

-You can take a bite.

See what you think.

That's a big bite.

I need a little bit of that.

Tim: Can you make more?

How many more plums do we have?

-A lot.

-Very good.

Tim: That was a long morning.

We did a lot of things here.

That would be good.

Some people would choose to eat that tomato pie for breakfast.

Some people could take this and make it into lunch, breakfast, dinner however you want to do that.

Those I might have to take to the woods with me... Those are good any time.

When I'm in search of protein later.

-That's a good idea.

-Can I put them in my pocket?

You can.

I put them in a bag though.

You know what?

Fascinatingly enough our half hour has really zoomed out the window.

That being said, you're probably looking at this thinking.

Hmm, I wonder how they did that tomato pie.

I would like this specific on that recipe.

Where would you go, Mrs. Farmer to find that recipe?

Nicki: I go to timfarmerscountrykitchen.com.

Tim: I've been there and I've looked up things because I forgot how much we put in.

We also have a Facebook page.

We would love to see you on there but it is difficult -the process to get on there.

-It is.

-How would you do that?

-You hit like.

Tim: Oh, difficult.

One more thing at this point before we dive into this food.

We need to tell you.

-It's all about.

-Good times.

-Good friends.

-Really good eats.

We'll see you next week on a brand new Tim Farmers Country Kitchen.

-Tim: Dig in Mrs. Farmer.

-Nicki: I want more of this.

Tim: I want some more of that pie.

♪ ♪ Narrator: 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, 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.

Beef, it's what's for dinner, Kentucky's beef producers.

♪ ♪ Narrator: To order a cookbook, email, timfarmerck@gmail.com.