Photo: Susy Morris (Flickr)
“I think the fact that they’re not supposed to grow say where I grew up outside Philadelphia. That to me makes them a little bit more magical.”
Ross Gay is the man who brought a fig cutting from Philadelphia to southern Indiana. He’s also a poet, and reads for us his fig-inspired verse. We also speak with Amy Roche about how to keep a fig tree happy and healthy through winter.
What’s up with the decline of the sheep industry in the states? Harvest Public Media has that report.
Last week is was paw paws. This week, another fall fruit — persimmons. Chef Daniel Orr turns some into jam.
And Maria Finn uses the entire fish in her cooking. It’s easy, and she gives us tips.
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Stories On This Episode
Over the last 20 years, the number of sheep in the U.S. has been cut in half. Today, the domestic sheep herd is one-tenth the size it was during World War II.
Feel wasteful when you throw away the heads, skins and bones after a tasty trout dinner? Maria Finn has strategies for using every part of the fish.
Sure, persimmon pudding is the traditional way to enjoy this wild fall delicacy. But why not turn your persimmons into jam and enjoy them through the spring!
After four months of curing in the root cellar, the holiday season is a perfect time to slice up the country ham.