Maggie and Lindsey explore community and urban farming in Lexington 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 frittata and fritters. Recipes: Roasted Veggie Frittata Sweet Potato Fritters 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 make the perfect family meal. Recipes: Spatchcocked Turkey with Butternut Squash Puree Late Fall Market Salad with Torn Croutons

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 make the perfect family meal. Recipes: Spatchcocked Turkey with Butternut Squash Puree Late Fall Market Salad with Torn Croutons

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 make the perfect family meal. Recipes: Spatchcocked Turkey with Butternut Squash Puree Late Fall Market Salad with Torn Croutons

Maggie and Lindsey visit Newsom's Country Ham to find out how they have mastered the process of aged country ham. In the kitchen, they create the French version of a ham and cheese sandwich with a croque monsieur paired with country fried rice and a simple salad.

Maggie and Lindsey visit Newsom's Country Ham to find out how they have mastered the process of aged country ham. In the kitchen, they create the French version of a ham and cheese sandwich with a croque monsieur paired with country fried rice and a simple salad.

Maggie and Lindsey visit Newsom's Country Ham to find out how they have mastered the process of aged country ham. In the kitchen, they create the French version of a ham and cheese sandwich with a croque monsieur paired with country fried rice and a simple salad.

Maggie and Lindsey begin in the wheat test fields at the University of Kentucky, then head to the lab with Chef Bob Perry. It's a pasta-palooza in the kitchen as they assemble whole wheat ravioli with spinach chimichurri in tomato sauce, roll out and cut a spinach pappardelle and serve with a simple sauce.

Maggie and Lindsey begin in the wheat test fields at the University of Kentucky, then head to the lab with Chef Bob Perry. It's a pasta-palooza in the kitchen as they assemble whole wheat ravioli with spinach chimichurri in tomato sauce, roll out and cut a spinach pappardelle and serve with a simple sauce.

Maggie and Lindsey begin in the wheat test fields at the University of Kentucky, then head to the lab with Chef Bob Perry. It's a pasta-palooza in the kitchen as they assemble whole wheat ravioli with spinach chimichurri in tomato sauce, roll out and cut a spinach pappardelle and serve with a simple sauce.