Photo: Eoban Binder/WFIU
What you want to do with this — which is a little different than most collard green dishes – is you’re going to cut them as finely as you can. What this allows you to do is to have collard greens without having them stew for half-hour, 45-minutes or (if you’re my grandmother) three hours.
Keeping our greens fresh and toothsome with Chef Daniel Orr. He’s making several dishes today, all with a Brazilian feel in celebration of the World Cup.
Improving America’s waterways will improve Midwestern farmers’ bottom lines. Harvest Public Media with another story about offering authentic farm experiences for visitors.
And, they call it the Hub because there’s so much more than just a food pantry at Mother Hubbard’s Cupboard. This community food resource center now offers a tool share program for cooking and gardening.
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Stories On This Episode
The federal government would cover half the cost of river construction while the rest of the money would come from a tax on the diesel fuel used by barges.
We combine local ingredients with global flavors in these recipes. To impress your friends, learn to pronounce the Portuguese names for these dishes!
There are many great recipes for fall greens. I love making a Brazilian style dish of thinly shaved collards, quickly sautéed with garlic and olive oil.
Farmers markets continue to grow. Community gardens are now mainstream. The next extension of that is to actually get onto a working farm and participate.
Folks can pick up a bag of apples at Mother Hubbard's Cupboard. Through the Hub's tool share program, they can also borrow a dehydrator to make apple snacks.