So long, drought! We're celebrating wet fall weather with stories about hydroponics and rain barrels. In the kitchen, Chef Daniel Orr cooks tilapia and squash.
Here's a local and seasonal spin on a traditional Japanese dish. Local acorn squash and local beer make this tempura especially Indiana.
I fell back in love with Acorn Squash last year when I was making baby purees for my son's first meals. I wanted to try something a little different this time.
If you don't have access to persimmons, consider substituting apples in this tasty winter recipe.
Seasons greetings from Earth Eats! This week on the podcast we help you plan your perfect green holiday party with decorating tips, cocktails, and recipes.