Earth Eats: Real Food, Green Living
Teresa Birtles froze a portion of her fall harvest of heirloom tomatoes and blackberries to sell at market in the early spring.
I originally imagined this as a dessert, but it works even better as a hearty way to start off your day.
This syrup is great used in cocktails or in marinades, but today we're drizzling it over a fruit salad.
We have poached pears and a pickled pepper relish, both recipes using ingredients fresh from the garden. And home brewing is all the rage these days.
We are using pears plucked from the tree in my front yard, a sprig of lemon verbena from the garden and fresh local raspberries for this fruity dessert recipe.
We get advice from a pickling expert and try our hand preserving some hot peppers. And, fresh fruit with tequila lime syrup makes a delicious brunch treat.
My family had an adventure picking our own berries at a local farm, but the best part was enjoying the cobbler I made from them.
More brunch! An egg casserole with artichoke hearts, potatoes and a slew of other things. And, the Drunken Watermelon will put a smile on your guests’ faces.
Dr. Debby Herbenick, a sex columnist and sexual health educator at The Kinsey Institute, explains how she became a foodie.
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 »
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