Photo: Andrew Olanoff/WFIU
Deliciously Chilly Weather
First up today, we’re going into the kitchen with Chef Daniel Orr. He has two recipes using a root veggie you’ve perhaps seen in the produce aisle but never cooked with: the sunchoke.
Last week, we spoke with a couple gardeners whose plants are going strong throughout the cold months. One organization in Bloomington is taking it a step further. The hoop house at the Butler Park Community Garden is a project of Mother Hubbard’s Cupboard. Fast-forward a couple months after we first spoke with Garden and Nutrition Education Program Coordinator Stephanie Solomon to a chilly and overcast late-December day. How are things going inside the hoop house?
Then, we go back to the kitchen with Chef Daniel Orr and take a look at all the different varieties of greens one could be cooking with these days. “You can see how colorful they are. Late winter cooking doesn’t have to be boring,” he says.
Finally, no more soggy spinach! These two methods for wilting spinach do the trick without any added water.
News Stories In The Program:
- Debugging the Monsanto corn issue
- Healthy Diets, Less Hyperactivity?
- New Research Could Spell Bad News For GMOs
- Listeria Outbreak Traced To Faulty Inspection
- The USDA To Close 249 Offices, Affect Local Farms
Stories On This Episode
Sunchokes, potatoes and apples make this soup a unique addition to any menu.
This dish is an excellent topping for game, fish or vegetarian dishes.
Stephanie Solomon of Mother Hubbard's Cupboard explains how she transformed grassy parkland into two fertile garden plots, one of which is in a hoop house.
In spite of frigid winter temperatures, kale, collard greens, bok choy and salad greens are growing inside the hoop house at the Butler Park Community Garden.
Add color to your plate with late-winter greens; the perfect wilted spinach; and Tuscan-style broccoli is substantial enough to eat as a main course.
In its simplest form, the spinach is wonderful as a warm salad, or you can serve it as a bed for smoked trout, roast beef or sliced veal.