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Earth Eats: Real Food, Green Living

On-Call Farmer To The Chefs, Root Veggies, Seeds For Sale

A dozen eggs and a pound of kale coming right up! Farmer Teresa Birtles talks about custom growing for chefs. And, parsnips and celery root on the menu today.

They could call Sysco, they could call Piazza, they could call somebody else. But instead it’s like, I’m going to call my farmer. I bet she has it. So I really appreciate that.

Teresa Birtles custom grows food for about ten local restaurants. We visit her Heartland Family Farm and hear how her farming changed once she partnered with chefs.

It looks funny but it tastes delicious. Chef Daniel Orr throws together a salad with celery root. Then, another root vegetable is paired with some smoked trout.

A deadly disease is wreaking havoc on the American piglet population. Amy Mayer of Harvest Public Media tells us more.

And, now’s the time to start thinking about what you’ll plant in the spring. Jere Gettle of Baker Creek Seed Company tells us what seeds are going fast.

News Stories:

Stories On This Episode

Virus Continues To Rip Through Hog Farms

piglets

A virus that kills piglets is ripping through farms around the country. Midwest pork producers are doing everything they can to fight it off.

Raw Celery Root Remoulade

celery-root-salad

Stop passing celery root by at the farmers market. This simple salad combines the root vegetable with the familiar flavor of apple.

Loaves & Fishes: Parsnip Cakes With Trout, Buttermilk Biscuits

parsnip cakes with smoked trout salad

This week on Earth Eats, we continue our on-going exploration of root vegetables with some versatile parsnip cakes that we serve with smoked trout salad.

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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