Earth Eats: Real Food, Green Living

Apples For Pies, Apples For Soups, Apples For Everything

Gary Paul Nabhan reminisces about the many different varieties of apples he has enjoyed over the years. Chef Daniel Orr prepares an apple pie and two soups.

apple-tree

Photo: pmarkham (Flickr)

Chef Daniel Orr plucked the apples he's using in our three recipes today from a tree in his front yard.

Now 90 percent of the apples eaten in North America are from just 12 varieties, and most kids can only name two or three different apples, if that.

That’s down from 16,000 different varieties of apples Americans had access to at one point in history. Author, ethnobotanist and apple lover Gary Paul Nabhan will be with us to talk about which heirloom apple varieties are his favorite.

In the kitchen, Chef Daniel Orr uses some apples from the tree in his garden to make his Grandma’s apple pie. Apples then get added to two simple soup recipes featuring sunchokes.

Before that, we visit a local artisan who uses the spent grain from a local brewery to make unique paper products.

And author Sandor Katz talks about his passion for preserving food.

News Stories:

Stories On This Episode

Twisted Limb Paperworks, Upland Join Forces – Cheers To That

spent barley from Upland Brewing Company

Sheryl Woodhouse-Keese makes paper from Upland Brewing Company's spent grain, but don't ask her to tell you how she does it. This is a secret worth keeping.

Gary Paul Nabhan: “Father Of Local Food Movement”

gary paul nabhan

Earth Eats' complete interview with Gary Paul Nabhan, an ethnobotanist, professor and author, who has been called the "Father of the Local Food Movement"

Reclaiming The Old Ways: Fermentation Expert Sandor Katz

sandor katz and art of fermentation

With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.

Grandma’s Apple Pie: A Pie of Many Fillings

Apple pie without top crust yet attached

Grandpa Orr would rather chew on the end of his leftover cigar than eat cake, but he did love a simple piece of pie - that's what we made him for his birthday.

Sunchoke Soup

sunchoke soup

Sunchokes, potatoes and apples make this soup a unique addition to any menu.

Sunchoke Puree With Apple And Spices

sunchoke puree

This dish is an excellent topping for game, fish or vegetarian dishes.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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