"The Plough" Coming Soon to Stanford Restaurant

Monthly DVD Episodes of The Plough will be available for purchase in the famous "The Kentucky Depot Restaurant" in Stanford, Kentucky beginning in March. Look for them in the Gift Shop!

A Viewer's Experience with The Plough

I took the DVD to Indiana today to show my parents. While we were shopping, my Dad watched most of it and then I had to take it and he made me PROMISE that I would bring it back. He REALLY enjoyed it. I was so excited for you to see someone appreciate your work!! :) He said it made him proud to be from Kentucky (where he was born). He has lived most of his life in Indiana. Thanks again for giving us these great stories. - Amy Kellem, Bardstown

"The Depot Restaurant" To Be Featured in February Show

Headed to Stanford, Kentucky today to tape a feature segment on the famous "Depot Restaurant" for the February Month in Review episode. Very excited to travel the road from Bardstown through Springfield, Perryville, and Danville. I love driving this route, for some reason I always get a strong sense of the Civil War when headed towards Danville. Perhaps it because one passes through Perryville but the scenery just puts me in mind of the War as there are but few houses along the highway and lots of fields. "The Depot" was featured in this month's edition of Kentucky Living Magazine, though it has been on our list much longer for The Plough! :) My wife grew up in Danville and frequented The Depot with her Grandparents throughout her childhood and she highly recommended the restaurant for a story in The Plough.

http://www.youtube.com/watch?v=xE1R-XCX-fI

Coming to The Plough: Wren Smith, Kentucky Naturalist

I am very excited to have Wren Smith, naturalist at Bernheim Forest, be part of The Plough series. I first saw Wren on television when I was production manager at a TV station in Bardstown. She is so knowledgeable of the outdoors and will be a great addition to the show. She will appear in the February Month in Review edition of The Plough.

Madison Cawein: Kentucky Poet

Madison Cawein was a man, contrary to his first name that is most commonly associated with females, and was a poet from Louisville. He was born March 23, 1865 and died on December 8, 1914. According to Wikipedia, Cawein's father made patent medicines from herbs and Madison thus became acquainted with and developed a love for local nature as a child. He wrote thirty-six books and 1,500 poems and was known as the "Keats of Kentucky." Cawein's poem, "Mid-Winter" is read in the January edition of The Plough, and his words are quite beautiful.

January Episode - A Month in Review

So excited about the January Month in Review DVD of The Plough! The 4th episode in our unique series spotlights poetry by Kentucky poet Madison Cawein (1865-1914), beautifully read by Amy Kellem, the writings of life on a rural farm by late Bowling Green native, Pearl Lowe Boyd, Taylorsville native Thomas Shelby Watson discusses the famous Confederate Guerrilla Sue Mundy's violent raids throughout Kentucky during the Civil War, and Colonel Michael Edward Masters on the history of Bardstown's Chapeze House with a special sampling of various Kentucky bourbons. Also enjoy our homemade chicken noodle soup recipe that is a great cold and flu remedy, gardening tips for February, early spring flowers, and interesting tidbits on astronomy. (Running time: 55 minutes)

Welcome New LIBRARIES!

We'd like to extend a welcome to the Marion County Public Library and Hopkins County-Madisonville Public Library to The Coulter Plough series!

January Show

Very excited about the January '10 episode of The Plough! Here are some of the stories you will see.

- Thomas Shelby Watson, author of "Confederate Guerrilla Sue Mundy," discussing the role Mundy played in Kentucky during the Civil War.

- John Allen Boyd, former Kentucky school teacher and editor of "Sunbonnets and Sweet Gum" by Pearl Boyd of Bowling Green, discussing rural lifestyle in Kentucky from the late 1800s to the mid 1950s.

- Colonel Michael Masters, "The Host of Kentucky," gives historic and cultural insight on various bourbon made in Kentucky.

...and much more!

Happy 2010!

It's been a while since we've had a chance to post, so much busyness with The Plough being a brand new series! If you haven't checked out our new website, take a look at www.thecoulterplough.com.

In the meantime, Happy 2010 to everyone! We hope you had a great Christmas and New Year's and that all your dreams will come true in 2010.

But what a cold start to the New Year! The temperatures have been crazy all over the country and it's been over a decade since we've had such a long stretch of bitter cold temps here in Kentucky.

We're currently working on Episode IV, the January edition and have some really great segments in the works. We're very excited for the coming year with The Plough series! Stay tuned!

Store Locations for The Plough

Monthly episodes of The Plough DVD Series are now available for purchase in select stores in Nelson County.

*Look for the Buffalo Rings & Rings Coupon in the October episode!

BLOOMFIELD

Snider Drugs

ShopRite Supermarket

Blazers Food Mart

Bart's Mart

BARDSTOWN

Wooden Duck Entertainment

Wickland Spirit Tours (January & February)

Bardstown Booksellers

(NEW) STANFORD, KENTUCKY

The Kentucky Depot Restaurant

OUR NEW WEBSITE!

We now have a new website. www.thecoulterplough.com

The site is still new and under construction, but we will be posting much more there soon.

How to Subscribe to THE COULTER PLOUGH

For those of you new to the site, just click on the image to the top right side of the page (with the credit cards) and there you will be able to select a variety of payment options.

Front Page News - The Kentucky Standard!

We are tremendously appreciative to The Kentucky Standard for their wonderful photo and story on The Coulter Plough in yesterday's Kentucky Standard newspaper!

Godey's Lady's Book - Civil War Recipes - Rabbit Soup

Rabbit Soup [1861]

Begin this soup six hours before dinner. Cut up three large but young and tender rabbits, or four small ones (scoring the backs) and dredge them with flour. Slice six mild onions, and season them with half a grated nutmeg, or more, if you like it. Put some fresh butter into a hot frying-pan (you may substitute for the butter some cold roast-veal gravy that has been carefully cleared from the fat), place it over the fire, and when it boils put in the rabbits and onions, and fry them of a light brown. Then transfer the whole to a soup-pot; season it with a very small teaspoonful of sweet marjoram leaves stripped from the stalks, and four or five blades of mace, adding three large carrots in slices. Pour on, slowly, four quarts of hot water from a kettle already boiling hard. Cover the soup-pot, and let it simmer slowly, skimming it well, till the meat of the rabbits is reduced to shreds and drops from the bones, which will not be in less than five hours, if boiled gently as it ought. When quite done, strain the soup into a tureen. Have ready the grated yolks of six hard boiled eggs, and stir them into the soup immediately after it is strained and while it is very hot. Add, also, some bread cut into dice or small squares, and fried brown or fresh buttered toast, with all the crust removed, and cut into very small bits or mouthfuls.

- Courtesy University Press of Kentucky

Kentucky Home Kitchens: Apple Pie

Kentucky Apple Pie (As seen in The Coulter Plough)

by Darlene Crume

Bloomfield, KY

Ingredients

Refrigerated roll pie crust (for bottom and top layer)

6 small fresh apples (Darlene used Washington Red Delicious)

1/2 cup sugar

1/4 cup flour

1/2 stick of butter (regular margarine)

2 tspn. ground cinnamon

1 tspn. allspice

1 tspn. ground nutmeg

Preheat oven to 350˚. Peel and slice apples. Make and add bottom layer

crust to medium sized baking pan. In a bowl, mix apples with sugar, flour

1 teaspoon ground cinnamon, 1 teaspoon allspice, and ground nutmeg.

Pour mixture onto bottom layer of pie crust. Top with 1/2 stick butter

cut into pieces. Cover with top layer of pie crust. Cut a little extra butter

and place on top of crust along with some additional sprinkles of sugar

and cinnamon.

Bake for 1 hour.