Maggie and Lindsey visit Need More Acres farm in Scottsville, Kentucky and learn how this family farm is growing its community by providing fresh food. In the kitchen, they assemble a vibrant vegetable soup with a kale pesto and prepare Eggs in Purgatory from an abundant tomato crop.

Maggie and Lindsey visit Need More Acres farm in Scottsville, Kentucky and learn how this family farm is growing its community by providing fresh food. In the kitchen, they assemble a vibrant vegetable soup with a kale pesto and prepare Eggs in Purgatory from an abundant tomato crop.

Maggie and Lindsey visit Need More Acres farm in Scottsville, Kentucky and learn how this family farm is growing its community by providing fresh food. In the kitchen, they assemble a vibrant vegetable soup with a kale pesto and prepare Eggs in Purgatory from an abundant tomato crop.

Maggie and Lindsey travel to the Berea College Farm to learn how they are building the next generation of farmers. They tour the farm's livestock and horticulture areas. At the Berea College Farm Store, they see farmto-table practices put into action. In the kitchen, they prepare a fall slaw to top bratwursts from the Farm Store. For the main course, chicken thighs with creamed greens and a honey nut squash.

Maggie and Lindsey travel to the Berea College Farm to learn how they are building the next generation of farmers. They tour the farm's livestock and horticulture areas. At the Berea College Farm Store, they see farmto-table practices put into action. In the kitchen, they prepare a fall slaw to top bratwursts from the Farm Store. For the main course, chicken thighs with creamed greens and a honey nut squash.

Maggie and Lindsey travel to the Berea College Farm to learn how they are building the next generation of farmers. They tour the farm's livestock and horticulture areas. At the Berea College Farm Store, they see farmto-table practices put into action. In the kitchen, they prepare a fall slaw to top bratwursts from the Farm Store. For the main course, chicken thighs with creamed greens and a honey nut squash.

Maggie and Lindsey learn natural ways of raising chickens, take part in a chicken roundup and collect eggs. They return to the kitchen to create a speedy weeknight meal of spatchcock chicken and poached eggs topped with a hollandaise sauce.

Maggie and Lindsey learn natural ways of raising chickens, take part in a chicken roundup and collect eggs. They return to the kitchen to create a speedy weeknight meal of spatchcock chicken and poached eggs topped with a hollandaise sauce.

Maggie and Lindsey learn natural ways of raising chickens, take part in a chicken roundup and collect eggs. They return to the kitchen to create a speedy weeknight meal of spatchcock chicken and poached eggs topped with a hollandaise sauce.

Maggie and Lindsey learn about New Roots, a shareholder program that brings fresh vegetables and fruits to those who may not have access to them. They visit with a Kentucky farmer helping with New Root's mission. Recipes include roasted carrot hummus, broccoli quinoa salad and swiss chard bok choy cups.

Maggie and Lindsey learn about New Roots, a shareholder program that brings fresh vegetables and fruits to those who may not have access to them. They visit with a Kentucky farmer helping with New Root's mission. Recipes include roasted carrot hummus, broccoli quinoa salad and swiss chard bok choy cups.

Maggie and Lindsey learn about New Roots, a shareholder program that brings fresh vegetables and fruits to those who may not have access to them. They visit with a Kentucky farmer helping with New Root's mission. Recipes include roasted carrot hummus, broccoli quinoa salad and swiss chard bok choy cups.

Maggie and Lindsey tour an urban farm in South Louisville tended by teens and young adults. They prepare a meal centered around the harvest including roasted vegetables, risotto and a peach dessert.

Maggie and Lindsey tour an urban farm in South Louisville tended by teens and young adults. They prepare a meal centered around the harvest including roasted vegetables, risotto and a peach dessert.

Maggie and Lindsey tour an urban farm in South Louisville tended by teens and young adults. They prepare a meal centered around the harvest including roasted vegetables, risotto and a peach dessert.