When it comes to St. Patrick's Day, Brad Dunn suggests going with the traditional pint of Guinness and shot of Irish whiskey. And, local greens on the menu!
We speak with farmers about the extension of the farm bill. Daniel Tucker profiles farmers who are changing the food system. And, two recipes from our archives.
We're excited to be reporting from the Bloomington Community Farmers Market today. Then we talk about three wild delicacies: ramps, morels and redbuds.
Kids don't like greens? Just don't tell them your recipe.
Quinoa is a complete protein that is high in iron and dietary fiber. Throw some leftover turkey into a pot for a tasty and nutrient-rich soup.
Rob Green talks about the curious case of Colony Collapse Disorder. Then, two dishes with ingredients purchased from the Bloomington Winter Farmers Market.
In spite of frigid winter temperatures, kale, collard greens, bok choy and salad greens are growing inside the hoop house at the Butler Park Community Garden.
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.
Looking for some new dishes to spice up your holiday meal? Try this collard greens dish from Brazil and a clever way to present steamed catfish.
This week on Earth Eats, we've got two delicious dishes: Brazilian Style Collard Greens and Chicken Liver Crostini with Rosemary and Garlic.
As it gets colder, sturdy greens seem to thrive. And they deliver a sweetness that they don't have during their less rehearsed and sweatier summer performances.