Millet isn't just for the birds anymore. This hearty salad is a little sweet and a little crunchy.
Almost a year after the first two genetically modified varieties of non-browning apples were approved for market, a new Fuji variety could join them.
Recipes to get you ready for fall foods. Preparing for a fall bird flu outbreak. And, Jennifer Meta-Robinson continues our conversation about farmers' markets.
Folklorist Maria Kennedy says noisy processions into apple orchards are meant to wake up the cider trees and scare away evil spirits.
Not only does Musgrave Orchard get their apples from a local farm, they have kept the same cider press since 1935.
Jonathan Bloom's professional interest in food waste has crept into his everyday life. We look at food waste on the farm. Apple butter made from gnarly fruit.
Jerry and Paula Perron started farming after they retired. Chef Daniel Orr cooks with apples and sunchokes. And, fall is a great time to plant fruit trees.
Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.
The European Union has clamped down on an anti-browning chemical, effectively banning the import of apples and pears from the U.S. and Canada.
For over 80 years, Musgrave Orchard has been one of Indiana's premiere fall attractions. Learn how they make their award-winning apple cider!
Gary Paul Nabhan reminisces about the many different varieties of apples he has enjoyed over the years. Chef Daniel Orr prepares an apple pie and two soups.
This dish is an excellent topping for game, fish or vegetarian dishes.
This dish is a perfectly sweet ending to any holiday meal. But be patient -- it takes an hour for them to get nice and baked.
'Tis the season to pick apples, and what better way to use them than this recipe that can be used as a side for Thanksgiving.
We’re focusing on Indiana fruits. Paw paws transform some sliced apples into a unique starter dish. Then, a recipe for traditional persimmon bread pudding.
Rosh Hashanah began at sundown, and with it comes traditional foods like apples, pomegranates and honey.
I may not be ready for cooler weather, but I am sure ready for fall food!
A new report, "Apples to Twinkies," finds that taxpayers are spending billions on junk food subsidies and only a fraction on fresh food subsidies.
Weeks after Hurricane Irene tore through the east coast, farmers, consumers, and government officials are still taking stock of its impact.
You want to avoid pesticides but you're on a budget. The "Dirty Dozen" to the rescue!