The Farmer and the Foodie

Maggie and Lindsey visit Scottsville, Kentucky to learn how to make maple syrup and maple butter at South 4 Farms. Inspired by their visit, Lindsey and Maggie use the versatile syrup for roasted salmon, a winter salad and a creme brulee.

Whitney Johnson, The Appalachian Forager, leads Maggie and Lindsey on a trek for mushrooms in the Eastern Kentucky mountains. Then they explore the Mushroom Cultivation Lab at Ashbourne Farms in LaGrange. Recipes include duxelle toast, mushroom soup and mushroom tea.

Maggie and Lindsey visit southeastern Kentucky, on the hunt for delicious strawberries. They stop in Deane, Kentucky to pick strawberries, and then drive on to Whitesburg, a community rebuilding from a devastating flood in 2022. After meeting friends and neighbors at the Whitesburg Farmers Market, Cowan Community Center and CANE Kitchen, the hosts make strawberry cake with local kids.

Maggie and Lindsey visit a third-generation dairy farm in East Bernstadt, Kentucky to learn about the cheese-making process including hooping and cutting fresh Swiss cheese curd. The versatile and beloved ingredient is on display in recipes like cheese souffle, pimento cheese, quick-pickled Swiss chard stems and the ultimate cheese board.

Maggie and Lindsey explore community and urban farming in Lexington, Ky., led by Seedleaf. They tour two community gardens, dig up sweet potatoes and learn about how refugees from Central Africa are growing food from their homeland in Central Kentucky. Back in the kitchen, harvested veggies take center stage in a roasted veggie frittata and sweet potato fritters with zhug sauce.

Turkeys, ducks, pigs and cattle welcome Maggie and Lindsey to Groce Family Farm in English, Indiana right outside Louisville. In the kitchen, spatchcock turkey, butternut squash puree and a late fall market salad with torn croutons make the perfect family meal.