THE FARMER AND THE FOODIE

#501 Country Ham – Newsom’s Country Ham
Maggie and Lindsey visit Newsom's Country Ham to find out how they have mastered the process of aged country ham. In the kitchen, they create the French version of a ham and cheese sandwich with a croque monsieur paired with country ham fried rice and a simple salad.
Recipes
• Croque Monsieur with Simple Salad
• Country Ham Fried Rice


#502 The World of Wheat – UK Research Farm
Maggie and Lindsey begin in the wheat test fields at the University of Kentucky, then head to the lab with Chef Bob Perry. It's a pasta-palooza in the kitchen as they assemble whole wheat ravioli with spinach chimichurri in tomato sauce, roll out and cut a spinach pappardelle and serve with a simple sauce.
Recipes
• Whole Wheat Ravioli with Spring Chimichurri & Marinara Sauce 
• Spinach Pappardelle 


#503 Mutton- Palmer Farms, Old Hickory BBQ
Maggie and Lindsey travel to Western Kentucky to experience the unique tradition of mutton with two generational establishments. Palmer Farms processes fresh mutton for the region, and Old Hickory BBQ gives the hosts their first taste of mutton. In the kitchen, the hosts whip up their own spin on the Kentucky staple - Burgoo.
Recipe
• Burgoo à la The Farmer & The Foodie
• Patsy Riffe’s Hoecakes 
 

#504 Food as Medicine
Maggie and Lindsey discuss the medicinal properties of the food we grow and eat with an integrative health practitioner. They also demonstrate how to grow one’s own food even if you’re lacking garden space. In the kitchen, they make meatball soup with vegetable broth and serve beef liver pâté on sourdough.
Recipes
• Sweet Serenity Tea
• Meatball Soup with Homemade Vegetable Broth
• Beef Liver Pâté


#505 Corn – Walnut Grove Farms
Maggie and Lindsey explore how Walnut Grove Farms uses corn in both the commodity and consumer markets. In the kitchen, they prepare a pinto bean stuffed acorn squash with a cornmeal crust and cornmeal fried pickles. For dessert, they make a cornmeal pound cake with bourbon flambéed apples à la mode.
Recipes
• Pinto Bean Stuffed Acorn Squash with Cornmeal Mush Topping
• Cornmeal Fried Pickles with Ranch Dressing
• Cornmeal Pound Cake with Bourbon Apple Flambé à la Mode


#506 Farm-to-Table - Old Home Place Farm, The Wrigley
Maggie and Lindsey explore the journey of farm-to-table produce, starting at Old Home Place Farm. They follow the food and visit Chef Kristin Smith at her restaurant, The Wrigley. In the kitchen, they prepare a pub-style inspired menu featuring chicken wings with a miso honey sauce, a wedge salad topped with a homemade green goddess dressing and sautéed broccolini with whipped feta & breadcrumbs.
Recipes
• Chicken Wings with Miso-Honey Sauce
• Wedge Salad with Green Goddess Dressing
• Sautéed Broccolini with Whipped Feta & Breadcrumbs