Photo: Jon Osborne (Flickr)
Turnips are kind of a forgotten vegetable, an old timey vegetable, but they are delicious.
Especially when prepared with some local maple syrup. Last week we talked about tapping maple trees. This week, Chef Daniel Orr is cooking with the sweet stuff. We have a side dish and a dessert for your eating pleasure.
Farmers could have another thing to worry about as the global climate continues to change — invasive weeds. Harvest Public Media speculates why these plants might thrive in a warmer world.
Author Nicole Hunn says if your gluten-free baked good isn’t as delicious as its gluten-full counterpart, you’re doing something wrong, and she can help you fix it.
And Keith Romaine wants to turn his neighborhood into a baking destination with a wood-fired oven in his backyard. Don’t fear bread baking! Our experts are here to help. Don’t fear bread baking! Our experts are here to help.
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Stories On This Episode
In 2005, USDA researcher Dana Blumenthal set out to document what effect climate change will have on large swathes of grassland.
We’re going to do something very Hoosier with turnips today, pairing them with some local maple syrup from Burton’s Maplewood Farm.
This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.
Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.
Keith Romaine wants to turn his neighbors into bread bakers. He has plans to build a community wood-fired oven in his backyard.