Josh and Joe get you ready for the Cold Brew Coffee Festival - explaining "cold brew" and talking roasting techniques, but Josh shares his go-to favorite coffee concontion.

Central Kentucky schools are back in session - that means quick snacks and items that can help fill a lunch box. Josh and Joe discuss ways to use produce and products to make your mornings easier to provide a healthy snack or light meal for your young scholars or yourself. Enjoy in hand eats and treats like fruit, sandwiches, or even jerky. The Farmers' Market has options for every age or taste.

Joe and Josh celebrate 'National Farmers' Market Week' and Melons! Find out how to choose the best melon and ways to use this delicious summer fruit - from soups to refreshing drinks, grilling, or simply eating in hand, melons are the ideal fruit enjoy this season.

Joe and Josh are all about tomatoes this week - delicious heirloom and beefsteak tomatoes. Listen for Josh's best method of making an epic BLT.

This week Joe and Josh discuss eggplant and it's many uses - but can you make a dessert with eggplant?

This week Josh and Joe gather around the fire for some grilling. Varieties of produce and cuts of meat available, and grilling is a great way to prepare and enjoy Farmers' Market food. Stick around at the end for extra tips about kabobs and...'build your own' sweet potato desert bars?

This week Josh and Joe pick blueberries! Baskets of the juicy fruit are available at markets, and you'll hear ways to use them in every meal.

This week Josh and Joe open their ears to Cauliflower - from grilled, riced, mashed, raw, and pickled...and all points in between. But can you make a muffaletta with cauliflower? Yes, apparently you can.

This week Josh and Joe roll out the varieties of peas at the Farmers' Market. They're good for soups and stews, and good on their own as a side or a snack, but are they good for dessert? We'll find out.

This week Josh and Joe discover the cabbage turnip hybrid, Kohlrabi. Serve it cooked, stewed, slawed, or raw, this unique vegetable has a special place in your Spring menu.