Photo: Eoban Binder/WFIU
They would have carried these baskets full of food to important family gatherings when they went. So, these would have been an ever-present constant part of everyday life for a lot of folks in this region.
Jon Kay of Traditional Arts Indiana has a personal connection to the oak-rod baskets made in Brown County in the early 20th-century. He tells us about the people who made them and why the tradition faded away.
Harvest Public Media tells us how farm scientists are preparing for next week’s solar eclipse.
Then, we started thinking about zucchini last week with Dan Williamson’s zucchini hash recipe. Then, one of our shoppers at the Linton Farmers’ Market took home four summer squash. Today, we’re just embracing the zucchini because there’s a lot of it right now.
When Chef Daniel Orr isn’t cooking food, he’s growing it:
Zucchini has been overwhelming (in my garden), as it tends to be. You’re so excited when the first few start coming on. You pick them when they’re nice and small and they’re delicious. Then all of a sudden, you find that gigantic one that’s been hiding under a zucchini leaf, and then all hell breaks loose. You’re leaving them on people’s doorsteps and all kinds of stuff.
Chef Daniel Orr’s recipes today will give you new ideas for cooking up his garden’s most prolific veggie. The first features wheat berries, and the second is a cute way to serve baked eggs.
Stories On This Episode
Researcher Tim Reinbott says he’s eager to see how drought-stressed corn and soybean plants react to the change in light and temperature brought by the eclipse.
Over the next few weeks, we'll share recipes that work well with your late-summer veggies. Today, we combine zucchini and cherry tomatoes with wheat berries.
While you wait for your breakfast to bake, whip up a quick pico de gallo or tomato sauce to drizzle on top.
On today's program, Jon Kay tries to explain why the craft of making oak rod baskets has mostly faded away. And, we saute and deep fry green beans.