Featured
Vegetable Maafé —
a warming West African stew
The Winter Table
It’s easier than ever to eat both seasonally AND locally, even in the midst of winter. And when your menu needs a spark of color and flavor, we have tips for that too!
Home Grown & Brewed
Meet Keegan McGee, the man who brews the beer, and learn why Turtleback Ridge has found a place in our hearts.
Which Came First?
Are they called hoecakes because they were originally baked on a hoe? Or was hoe another name for griddles, skillets and peels? Take a little trip through culinary etymology and the history of hoecakes with us, and learn why we think of our United States as a Hoecake Nation.
Gone Fishing
We've been buying wild-caught Kentucky catfish from Heath Frailey for several years. We finally got down to Western Kentucky to see his operation firsthand and learn how "the best catfish in the country" gets from Kentucky Lake to your dinner plate.
Teaching (and Learning) How to Love Local Food
Learn how a constellation of community partners came together to help Frankfort Independent Schools host a Love Local Lunch for its students and staff. Steak was on the menu, along with a delicious line-up of all local foods, some of which had even been grown by the students themselves!
Okra Fritters
Okra was just coming on at the Whitesburg Farmers Market while we were there. For this recipe, seek out the smallest okra you can. And don’t be deterred by okra’s mucilaginous quality; it’s the secret ingredient to successful fritters!
Arwen’s Hippie Salad
Arwen Donahue shares her recipe for this “freaking beautiful” salad made with odds and ends from the garden she tends with her husband (and our staff farmer) David Wagoner at their Three Springs Farm.
Get Your Grill On
We took the heat for you and fired up our grill. If your vibe is a charcoal grill, no sweat. These tips work well either way and will show you how to get the most out of a hot grill.
Ouita’s Great-Grandpa Zim
Aaron Rufus Zimmerman was Chef Ouita Michel’s great-grandpa on her mother’s side. He lived in Thermopolis, Wy. where he grew a vegetable garden big enough to feed his family and neighbors, and loved to entertain his great-grandchildren with tall tales and silly rhymes like the one about a possum eating pawpaws.
Queenie’s Pickled Peaches
We’ll only have local peaches for a few weeks (if we’re lucky!) so pickling is a great way to enjoy their precious flavor in unexpected ways. Try this recipe for Queenie’s Pickled Peaches, which former sous chef Lisa Laufer used to prepare every summer.
Building a Better Charcuterie Board
Who doesn’t love a good charcuterie board? It’s the perfect way to feed a crowd or a few close friends. Before you go shopping, check out these tips from Chef Ouita Michel —
Sustaining One Another
Chef Ouita Michel just got back from the 2022 Food & Wine Festival in Aspen, Co. While there, she participated in a panel discussion on sustainability in the restaurant industry and had her expectations upended in an eye-opening way.
Summer Tea Tips
It’s official! Summer has arrived. When hot and muggy team up to wear you down, fight back with a tall glass of iced tea, preferably while lounging on the porch under the whirring blades of a ceiling fan.
Carrot Top Pesto
Use this recipe as a guide and let your taste buds and crisper drawer inspire your own unique creation.
10 Tips to a More Sustainable Kitchen
With help from Chef Ouita and Culinary Director Tyler McNabb, we’ve pulled together some creative ways you can integrate sustainability into your kitchen by reducing food waste, lowering energy consumption, and eating well.
Hunting Morels
Alex Babich and Robin Reed took the stage at the Mountain Mushroom Festival in Irvine, Ky. to share tips and stories about hunting morels.
Our Bouquet Garni
A bouquet garni flavors everything we do. It’s the perfect illustration of our focus on Kentucky’s food culture – and how our stories grow richer together. Farmer and long-time collaborator David Wagoner has brought our bouquet garni to life on the grounds of Holly Hill Inn and is a wealth of knowledge and creativity.
The Measure of Her Worth
Freda Raglin is 100% genuine. We can’t resist the pull of her stories or the lingering aroma of her famous yeast rolls or the realization that Freda is a self-taught culinary genius. Her innate skill and ability to create delicious dishes by taste and touch are a treasure worth preserving.
Salad for Ouita
Pamela Sexton wrote a poem called “Salad for Ouita.” It’s an ode to salads, a lyrical recipe. Chef Ouita built a salad with her mother’s poem as a guide and the contents of Holly Hill’s refrigerator as an inspiration. Where will Pam’s poem take you; what will go in your salad bowl?
Living Our Salad Days
Maggie Dungan grows fresh produce on her Salad Days Farm in rural Woodford County. We cherish her green lettuces in the dark days of winter and celebrate living our salad days all year round.