Photo: melissagoodwin (Flickr)
One of the joys of summer is to go out in the garden and harvest okra. It takes off. You find new ones every day. There’s always a few you’ve forgotten and they get so big.
That’s Chef Daniel Orr walking through his massive garden, picking ingredients for our recipe today. Sure, everyone likes deep-fried okra. But what about eating it raw? He’ll be preparing a colorful and flavorful salad using lots of raw veggies, including okra.
Then, Traditional Arts Indiana takes a look at the unsung hero for every food preserver — the container. Josephine McRobbie visits Muncie, Indiana to learn more about the history of the Ball Corporation.
Harvest Public Media investigates the changing dairy industry in Kansas.
And, author Janisse Ray has been gardening for 25 years. Saving seeds was a natural extension of that. We speak with her about new new book, The Seed Underground: A Growing Revolution To Save Food.
- Rain aids Indiana soybeans, but Isaac worries farmers
- Salmonella Outbreak Prompts Nationwide Mango Recall; 103 Ill in 16 States
- Wal-Mart joins agriculture sustainability group
- Subtracting Calories May Not Add Years To Life
Stories On This Episode
Kansas departments Commerce and Agriculture have been touting the state at dairy conventions, press conferences, and on their websites.
Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.
Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.
Traditional Arts Indiana examines the development of home canning and how Indiana residents utilize various aesthetic and technological methods.