Tim Farmer has been showing viewers how to eat from the earth for more than 20 years through the award-winning Kentucky Afield television show. Now, his new show invites viewers into his Franklin County kitchen, where he cooks everything from pork ribs to pineapple upside-down cake.
Why start Tim Farmer’s Country Kitchen? People were asking me to cook other things, and I realized, I can’t do that on Kentucky Afield—that is specifically a hunting and fishing show. In 2010 I came up with the concept.
And then you were picked up by KET. We’ve had offers from big networks, but they wanted changes. We’re not willing to change what we do. There will be nothing scripted, ever.
What does country cooking mean to you? We don’t try to make anything terribly hard, and we try to stay with the spices and herbs that most people have in their kitchen. We made our own brats to show people different ways to do that. Why not do it yourself? That’s kind of the Country Kitchen motto.
How do you decide what to feature on the show? As we travel, we find different things that appeal to us. We were in Florida and tried a conch fritter that was absolutely delicious. The guy at Blue Dog Bar & Grill in Matlacha took me back into the kitchen and basically gave me his secret recipe. Of course in Kentucky, we’re not going to find any conch. But we’re going to catch some bluegill, and we’re going to do an Ode to Blue Dog bluegill fritter on our next show.
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