Earth Eats: Real Food, Green Living
What does it take to run a successful farmers market? Coordinator of the Bloomington Community Farmers Market Marcia Veldman gives tips in this week's podcast.
Join us for a tour of one-of-a-kind Eden Farms and learn about their hydroponic farming that grows basil, arugula, and watercress year-round.
This recipe shows you how to make your own pita chips. Snack on these to your heart's content!
Sara Conrad subtracts all the meat but none of the flavor in this vegan version of Pho.
Thanks to a rainy spring season and hot summer temperatures, I started harvesting pumpkins from my garden in July. I'm using one in which to bake a chicken.
We are taking something simple and readily available and making it into something spectacular.
In need of a side to go with that veggie burger? Look no further.
I love this on all types of fish and roasted vegetable dishes. You can crust a pork roast or chicken with it.
This is my new version of herbes de Provence with a few additions.
You can either plant your cuttings in soil right away or place them in water until they grow roots. Either way, growing your own herbs from cuttings is easy!
Is there anything more gratifying than the sweet reward of reaping what you sow? Not when it comes to the vegetable garden.
Add bananas and Nutella, strawberries and avocados, or use rice wrappers as a way to reinvent leftovers.
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.
This traditional recipe will help you kick that pesky winter cold.
These two pasta dishes will warm your belly during the chilly winter. And if you do a little advance prep work, these are the quickest meals you’ll ever make.
We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.
Sometimes you just need a bit of coconut. The creamy, sweet flavor makes up for the hundreds of calories in saturated fat...really!
Try this tasty alternative to store-bought hummus!
Today we have two soups that can be served either hot or cold. They also work great as pasta sauces, and as an added bonus they’re both vegan-friendly.
It’s getting to be that time of year, when gardens are drying up. But this doesn’t mean that you can’t enjoy your favorite foods all winter long.
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
Copyright © 2013, The Trustees of Indiana University | Copyright Complaints
1229 East Seventh Street, Bloomington, Indiana 47405
