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Earth Eats: Real Food, Green Living

Canning And Roasting Salsa, Saving Seeds To Save Food Supply

Our three experts are back to talk about preserving foods, specifically salsa. Chef Daniel Orr makes roasted tomatillo salsa. We visit the Fort Knox of seeds.

canning-tomatoes

Photo: lila dobbs (Flickr)

If you don't have a glut of tomatoes from your garden, ask vendors at your local farmers market. They might sell you some canning tomatoes in bulk at a decent price!

The one way to be sure to not be nervous about canning is to keep a clean kitchen, sterilize the materials beforehand and use a recipe. If you’re doing all those things, you have very little reason to worry.

Stephanie Solomon is back along with Marcia Veldman and Lorre Heber. Along with canning tips, they talk about their favorite salsa recipes.

Chef Daniel Orr throws together some salsa using tomatillos from his garden. Before that, a homemade pizza is a perfect way to use up lots of the veggies you’re harvesting these days.

We visit the Fort Knox of seeds in Colorado with Harvest Public Media.

And speaking of seeds, author Janisse Ray’s book The Seed Underground reminds us that every morsel of food comes from a seed.

News Stories:

Stories On This Episode

How Secure Is The Fort Knox Of Seeds?

Dave Dierig

From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world’s largest collections of seed.

Next Level Gardening: Seed Saving

janisse, ray seed underground

Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.

Seasonal Year-Round: Baking The Perfect Homemade Pizza Pie

a pizza just out of the oven

Today on the podcast: tips for making pizza at home, a recipe for pizza crust and then some topping inspiration to get your culinary creative juices flowing

Salsa Verde With Fresh Tomatillos

tomatillos

This is not a raw salsa. We’re going to roast these vegetables off and get them a little carmelized.

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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