Earth Eats: Real Food, Green Living

Figs In Indiana, Preserving Persimmon, Buh-Bye Sheep

We celebrate figs in unlikely places today with a poem by Ross Gay. Persimmon jam to enjoy in the winter. And, where did all the sheep go?

woman holding a fig in her hands

Photo: Susy Morris (Flickr)

Chicago Hardy Fig

“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.

News Stories:

Stories On This Episode

The Long, Slow Decline Of The U.S. Sheep Industry

1007_sheep-group

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.

Maria Finn: The Whole Fish

maria-finn-the-whole-fish

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.

Persimmons Are My Jam

persimmons and persimmon jam in white pot

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!

Country Ham With Figs

slicing country ham

After four months of curing in the root cellar, the holiday season is a perfect time to slice up the country ham.

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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