It’s officially ramp season. Ramps will always hold a special place in our hearts. This wild member of the allium (onion) family is perhaps one of nature’s most fleeting gifts.
The season’s final episode brings Maggie and Lindsey to the Western Kentucky town of Paducah, where they learn firsthand how the community is turning the problem of the invasive carp fish into an opportunity.
Chef Sara Bradley of Freight House cooks carp for Maggie and Lindsey, sharing with them the many benefits of this misunderstood fish. Maggie joins local fisherman Marcus on his boat and helps to catch his daily carp haul, which Lindsey then fries and serves with squash soup.
Click on the picture to download Episode 6 Recipes
Maggie and Lindsey learn what a unifying role food and farming can play in this episode, as they work with the Common Earth and Common Table programs. They take part in the kitchen skills classes taught at Common Table, a six-week program preparing refugees and employment insecure members of the community for careers in hospitality.
They visit the vibrant vegetable beds of Common Earth Gardens, where refugees from around the world are able to make a living from the earth. New friend Ohanmi joins Maggie and Lindsey in the kitchen to share his recipe for a traditional Nigerian fish stew.
Click on the picture to download all the recipes from Episode 5
In episode 4 of The Farmer and The Foodie, season 1, Maggie and Lindsey begin this episode on a decades old family farm in New Castle, Kentucky, where they learn what it means to farm well from farmer Steve Smith, access to Trackside Butchershop, where Lindsey and Maggie head next, a key component.
They spend some time with Mary Berry of The Berry Center before heading back to Lindsey’s kitchen where Mary teaches them to cook her family’s brown sugar pie and they make a hearty winter meal of braised Boston butt with sweet potato BBQ sauce.
Click on the picture to download all the recipes from Episode Four
In episode 3 of The Farmer and The Foodie, season 1, Maggie and Lindsey take an in depth look at the state of hunger in their community and how Dare to Care Food Bank is partnering with local farmers to bring fresh produce and meat to the food insecure.
Lindsey and Maggie outside Dare to Care Food Bank
They lend a hand in the Community Kitchen, helping to prep over 1,000 hot meals that will be served at Kids Cafes throughout the city. Maggie and Lindsey have the opportunity to meet and cook with some of the children benefiting from this program and share their recipes for kid-friendly pizza and salad.
Click on the picture to download all the recipes from Episode Three
The Farmer and The Foodie are proud to partner with Chibo, a brand new way to learn to cook from home. Chibo streams online cooking classes that allow for hands-on learning from home. Enjoy intimate class sizes, live chef instructors, and delicious food!
February 11th at 6:30 pm
We know making a Soufflé can be a real heartbreaker, but not this year! Our very own, Lindsey, AKA The Foodie of The Farmer and The Foodie, will be your perfect dinner date matchmaker. She will teach you exactly what the do to make sure you rise to the occasion! Join Lindsey on February 11th at 6:30 pm. Tickets are $15 and can be purchased here.
In episode two of The Farmer and The Foodie, season one, Maggie and Lindsey head to Foxhollow Farm, Maggie’s family farm, to meet the diverse group of young farmers making a living from the land.
Pavel Ovechkin of Pavel’s Garden Wheel Hoeing
This first hand look at the day to day life of three different farmers leads Maggie and Lindsey to the Farmers’ Market, where they gather ingredients to craft a seasonally inspired feast including grassfed beef meatballs with homemade marinara sauce and a rosemary spritz cocktail.
Click on the picture to download all the recipes from Episode Two
Episode One: Food, Family & The Hindman Settlement School
In episode one of The Farmer and The Foodie, season 1, Maggie and Lindsey travel to Eastern, Kentucky, for the Hindman Settlement School’s annual Family Folk Gathering. They learn about the region’s rich heritage and how the school is partnering with Grow Appalachia to empower local residents to grow their own food. Maggie helps prep a garden before they head back to Lindsey’s kitchen to cook a meal inspired by their visit, including the Hindman Settlement School’s apple stack cake cobbler.
Click the image to download the recipes from Episode one, Season one of The Farmer and The Foodie
MARK YOUR CALENDARS... Season One of The Farmer & The Foodie premieres January 18th on KET - Kentucky Educational Television! Check out our trailer and spread the word, we can't wait to share this show and our recipes with you!
It all starts with a text. “Mags, what’s in the garden this week?” The three flashing dots will strum while Maggie compiles a list of which items are at the peak of freshness, the number of veggies ripe for the picking growing steadily with the season’s progression. While some of these items are a given - garlic scapes in April, tomatoes in July and August, kale just about always - the farm is always at the mercy of mother nature, and we never know just what will be on hand until two to three days prior to the cooking class. This is part of what makes my role in the experience so much fun, the challenge of taking a list of ingredients and quickly weaving together a meal that I hope showcases a cooking technique or two and inspires our attendees to cook on a whim with the vegetables at their fingertips. Thankfully, ‘what grows together goes together,’ making my task that much more natural and this concept is one of the many gardening philosophies Maggie shares as we explore both her kitchen garden as well as the gardens of Pavel, one of Foxhollow’s Partner-Growers.
After I send over a menu proposal to Maggie we divvy up the few ingredients we will source off the farm and give Pavel a head’s up that we will be touring his fields and hoop houses. Once everyone arrives (and orders a glass of wine or beer if they so choose!) we make our way to the gardens, generally stopping first in Maggie’s kitchen garden where we duck through her green bean laden archways to harvest from her prolific pepper patches, abundant herb beds and wild cherry tomato plants. Impressive in scale to be sure, Maggie’s garden offers a good comparison to our next stop, Pavel’s garden, where he operates an extensive vegetable farming business. We gain an understanding of how his business operates year round and a glimpse at what it takes to be a full time farmer (spoiler alert - it isn’t a cakewalk!).
With full baskets we make our way back to the Foxhollow community space and begin our cooking demonstration. If you’re lucky we’ll pass out nibbles of the vegetables we’ve gathered as we cook and we may even ask you to lend a hand with forming meatballs or plucking coriander seeds off of dried cilantro plants. We save the best for last when everyone sits down for a small but mighty sampling of the farm fresh meal we’ve crafted together. After all, Maggie and I believe that good food is meant to be shared and we look forward to celebrating food and farming with you at our next class!
Salud,
Lindsey
Hey Y’all. We are having a blast teaching cooking classes at Foxhollow Farm. We have added some Fall 2019 dates. At our cooking classes you get to harvest ingredients from the farm, learn as we teach you how to cook a delicious meal using simple ingredients, and enjoy tastings of all the dishes we cook! We hope to see you for one of our cooking classes this summer or fall. Here are the dates: August 22, September 5, September 21, October 17, October 30. You can sign up here.
Fishing for Asian Carp with Marcus on The Barkley Lake
We have some exciting news! On April 28th we will be launching a new series of food and farming experiences! We have had the pleasure of conducting cooking demos for numerous audiences over the past four years, spreading our love of cooking and farm fresh food. Rarely do we have the opportunity to show you exactly where we find our most favorite veggies and grassfed beef so we decided it was time to bring you - our fellow food and farming enthusiasts - out to Foxhollow Farm to see for yourself! Cooking classes will start not in the ‘kitchen’ but in the garden, where you will be treated to a tour of Maggie’s kitchen garden and surrounding greenhouse, hoop house, and market garden beds where a variety of biodynamic veggies are grown throughout the year. After assisting with the harvest of goodies for our recipe, we will congregate in the historic dairy barn where Lindsey and Maggie will demo original recipes featuring the food we’ve gathered. A wealth of kitchen and gardening tips and tricks will be shared throughout along with samples for all. Recipes for each experience will be dictated by the season and what is currently flourishing in the fields. We believe in the power of growing and cooking good, clean, fair food and look forward to meeting you on the farm! Click here to reserve your spot today.
Lindsey and Maggie in The Historic Dairy Barn at Foxhollow Farm where they will be teaching cooking classes this Spring and Summer 2018!
Lindsey and Maggie are happy to provide custom keynote, workshop sessions, and live cooking demos. Contact us to book The Farmer and The Foodie for your event.
Lindsey and Maggie cooking together for a Level Up Lou Class
A pea husk gimlet from episode one of season one
Filming of season 1 is well underway. We have filmed four of the six episodes and have met the most inspirational food and farming friends! Our episodes have taken us across Kentucky, from a feature on the Hindman Settlement School and Grow Appalachia; to an in depth look at hunger in Louisville and how area farmers are partnering with Dare to Care to feed the food insecure; to a profile on the efforts being made to revitalize the farming community of Henry County. We are excited to wrap up season 1 with the filming of 2 additional episodes. We can't wait to premier on KET in Spring 2019. Stay tuned!
Here we are enjoying fresh peas from Grow Appalachia Garden at Hindman Settlement School
We've got great news! We are excited to announce that the pilot episode of The Farmer and The Foodie will premiere on Kentucky Educational Television (KET) August 23rd at 10:30pm EST. The episode kicks off on the farm. Lindsey and I forage through the woods at Foxhollow Farm to gather ramps and tour the grassfed beef herd with head cattleman, Derek. We head into the kitchen next and cook a deliciously farm fresh meal together. Lindsey shares fascinating foodie tips and I recruit some help, an adorable special guest from the barn. We toast al fresco, while the sun sets over the pasture and enjoy grassfed beef short rib tacos, ramp pesto potato salad, and pickles veggies. I can't wait to film more episodes with Lindsey and enjoy meals together on the farm.
At first brush, the short rib can be intimidating, these bone-in cuts requiring a fair amount of time, but in fact little attention, to become fall-off-the-bone tender and mind-blowingly delicious. While short ribs are a favorite for the winter season when slow-roasts reign supreme, we are absolutely in love with the richness they add to tacos, one of our favorite summer meals. Perfect for a crowd, these short rib tacos are sure to knock the socks off of whoever is lucky enough to share them with you!
"It is my pleasure to be producing and directing The Farmer & The Foodie. I've already made the Brussel Sprout Slaw they dice up in our pilot episode and my family loved it; I think you will too!" - Kiley Parker, director/producer