Earth Eats: Real Food, Green Living

Beginning Farmer, Asparagus, Time For Tea

Beginning farmer Adam Phelps talks about his daily struggles. The beginning of the local food movement with Harvest. And, asparagus for the beginning of spring.

asparagus growing out of the ground

Photo: Paul Zappaterra-Murphy (Flickr)

Asparagus is a perennial plant. Choose the spot in your garden wisely because they will grow there for 20 years!

My roof leaks like a sieve. To replace it would cost me another $500 of polycarbonate. I’m not going to do that, so I just deal with it.

After three years of growing food, Adam Phelps is still getting the hang of this whole farming thing. We visit his Ghostwood Farm to talk about the day-to-day struggles of a beginning farmer.

We’ve found two recipes using asparagus to feature today. Chef Daniel Orr makes a salad and fires up the grill.

Harvest Public Media gives us some historical perspective on how the local food world has grown.

And, from Sri Lanka to southern Indiana, Guy Paranavitana took his passion for tea halfway around the world. We stop by his warehouse in the second half of the show.

News Stories:

Stories On This Episode

Public, Private Partners Key To Local Food Success

Teresa Wiemerslage

Increasingly, farm businesses are starting as operations intended to provide produce for schools and other institutional markets in the local area.

Try, Try Again With Beginning Farmer Adam Phelps

farmer adam phelps in front of greenhouse

From a deer infestation to exceedingly wet spring weather, Adam Phelps has learned to deal with all sorts of adversity in his first three years of farming.

Tea: An Everyday Ritual Steeped In History And Politics

tea cup

A million pounds of tea leaves can make about 70 million cups of tea. A Columbus business owner used to process this amount yearly in his Sri Lankan facility.

Salads For Spring: Two Delicious Asparagus Salads

asparagus salad with portabella mushroom and violet flowers

Asparagus is one of the first vegetables to pop up in the garden in the spring. This week we have recipes for two different salads using asparagus.

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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