This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.
Fall is a great time of year to plant fruit trees. A couple folks from the Bloomington Community Orchard give tips. All-natural deer repellent, paw paw recipes.
Paw paws are called Indiana Bananas not just because they grow all over the state through the fall, but because the fruits' tastes and textures are similar.
Round out the dog days of summer with this dairy-free take on a back-porch classic.
Time for a treat! Select your favorite nuts for this Caribbean style nut brittle.
No Valentine's Day dinner would be complete without some chocolate and a glass of dessert wine. Sommelier Brad Dunn runs down the different varieties of port.
The catawba grapes we harvested last week are now being turned into wine at the Oliver Winery. And, persimmon desserts are favorites during the fall in Indiana.
This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.
Why buy chocolate pudding from the store when you can make it yourself? Heather Tallman shows Felix an easy and delicious recipe for the dessert.
Make all your dinner guests happy with this vegan and seasonal dessert.
Take the day off and celebrate summer with this vegan strawberry-rhubarb pie. Why not? You deserve it.
Strawberries and rhubarb make a classic pairing of flavors in this simple springtime dessert.
The newest product of the bacon craze comes from Burger King, but it has nothing to do with burgers.
We're excited to be reporting from the Bloomington Community Farmers Market today. Then we talk about three wild delicacies: ramps, morels and redbuds.
The blooming of redbuds on trees across the Midwest is a sign of spring. Did you know you can eat these beautiful little flowers?
Four recipes for a stay-home Valentine's Day. Chocolateer David Fletcher talks about his handmade treats. A local seed company encourages you to get gardening.
Many different cultures mean many different foods come to the table during the holidays.
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.
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
We get our hands dirty at a couple area farms in today’s podcast. Melon takes center stage in tour two recipes. And, we chat with school lunch crusader, Mrs. Q.