NOLA Code:
TFCK 0100H1
Number of Episodes/Length:
13 / 30
Rights End:
Year Produced:
Tim Farmer explores traditional food preparation including gardening tips, canning, processing and smoking meat, where to purchase produce, and more. He visits with folks who have a passion to share and enjoy recipes.

View Full Description

#101 Creamy Rabbit & Duck Fat Potatoes, Seared Balsamic Duck Breast and Smoked Trout Dip
It’s a Wild Game Feast! Smoked Trout Dip, (learn how to brine and smoke your own trout!) Seared Balsamic Duck Breast and Creamy Mustard Rabbit with Duck Fat Fried Potatoes.

#102 Gumbo, Homemade Pecan Pie & Make Your Own Bacon
We’re cooking over the fire with lots of tasty recipes. Mix up some Gumbo, packed with flavor and delicious ingredients, including bacon! Learn how to make your own bacon in 3 days, then smoke it for extra flavor. For dessert? How about a traditional Pecan Pie you can make right in the dutch oven.

#103 Pistachio Banana Cake w/ Orange Cream Cheese Icing, Creamy Seafood Pasta & EASY Rosemary Fish
Tim and Nicki are back from the Florida Keys and brought some tasty recipes with them! Whip up a Creamy Seafood Pasta with Shrimp and Crab Meat or sear some Red Snapper with Rosemary and a Red Wine Vinegar sauce, sure to impress your friends. For dessert? How about a Pistachio Banana Cake from scratch with Orange Cream Cheese Icing?

#104 Minestrone Soup, Rolled Cheesy Chicken Parmesan and Homemade Italian Bread
It’s Italian Night! Take what you have in your fridge for the ultimate Minestrone Soup with Cavatelli Pasta. Roll up some chicken breasts with mozzarella and spices for a new take on Chicken Parmesan with a side of Homemade Bread in the dutch oven.

#105 Sausage Recipes! Sausage & Peppers Hoagies, Homemade Spaghetti Sauce, Sausage, Bean & Kale Soup
Sausage recipes galore! Make sausage hoagies with peppers and onions in the crockpot and warm up with some sausage, bean and kale soup. Chop some sausage up to use in a meaty spaghetti sauce made from scratch and roll up some cream cheese wontons to dip in pepper jelly for a tasty and not so sweet dessert.

#106 Pork Loin Chops, Kohlrabi Slaw & Fried Sweet Potatoes
Check in with nature to experience toads, snakes and birds in your own backyard. Cut your own thick pork loin chops with kohlrabi, beet and carrot slaw and pan fried sweet potato hash on the side.

#107 Mexican Lasagna, Elote (Mexican Street Corn), Guacamole & Churros
We’re craving Mexican! Layer up a flavor-packed Mexican Lasagna with a side of Elote (Mexican Street Corn) and Homemade Guacamole. Identify some common plants and watch out for the Poison Ivy with The Moron Brothers. Finish the night with easy Churros for desser, made out of biscuit dough.

#108 Spotted Bass Fritters w/ Dip, Frozen Bananas (2 Ways!), Nopales (Edible Cactus) and Bass ID
Tim and Nicki are back from Alabama with some Spotted Bass to whip up in some tasty Fritters! Crunchy on the outside and soft in the middle. Dip it in Tim’s famous Fish Sauce for an extra kick of flavor. Learn about how to identify Spotted Bass from Largemouth and Smallmouth Bass in our Naturalist Notebook with Rick Hill, and visit with Bobby Grider to find out what he suggests to do with each of the lambs. Pull some Nopales from the Eastern Prickly Pear for an easy and healthy side and end the night with Frozen Bananas two different ways.

#109 Fried Pork Chop, Classic Greens, Mashed Potatoes & Gravy, Lard and Parts of a Pig
Country Cooking at its finest. A Chicken Fried Pork Loin Chop with a side of Classic Greens (with pork) and Homemade Mashed Potatoes and Gravy. See How-To Process a Whole Pig (and all the parts and their uses) as well as How-To Render Lard with a bonus of Tasty Cracklins.

#110 The Grandbabies are HERE! Egg Muffins, Fried Green Tomatoes, Shrimp Pot Pie
The Grandbabies are back! Taryn shares a quick and easy recipe for a “finger food” breakfast of Egg Muffins and Sammy entertains the farm animals. Fry up some Green Tomatoes in Panko with a Tangy Dipping Sauce for a snack and finish the night with a Shrimp & Sausage Shepherds Pot Pie using our leftovers. Then head up to the cabin to learn about Heirloom seeds and how to harvest some of your own.

#111 Homemade Pasta Ravioli, Fresh Pesto & Oreo Stuffed Donut
Turn 3-Ingredient Homemade Pasta into mouth-watering Raviolis, stuffed with Pork, Veal and Homemade Pesto, browned with Bacon, Fresh Mushrooms, Butter and Sage. For dessert, it’s Oreo Stuffed Donuts coated in Rice Krispies. So simple and melt in your mouth delicious.

#112 Whole Stuffed Trout, Venison w/ Mushroom, Wine & Horseradish Sauce, Hollandaise and Aioli
Tim and Nicki are back from fishing with a surf and turf recipe from in the woods and on the water. Stuff a whole trout with lemon and tasty seasonings with a side of asparagus and homemade hollandaise sauce. Learn about the different kinds of trout with Rick Hill, and grill some venison tenderloin with a savory mushroom, wine and horseradish sauce.

#113 Appetizers and Snacks for Every Craving (Wings, Beer Cheese, Meatballs & Sliders)
Appetizers galore! We’re making Lamb Meatballs in a Jelly Glaze, Homemade Beer Cheese, Scrapple Sliders and Crispy Wings w/ a twist with two sauces to choose from: Sweet Asian Sauce or Tangy Honey Mustard

Program Rights

Broadcast Rights:
Rights Dates:
3/15/2021 - 3/14/2024
School Rights:
1 year
V.O.D. Rights:
V.O.D. Rights Type:
Concurrent w/broadcast rights
Linear Live Streaming:
Rights Notes:
Non-Commercial Cable Rights: