Muddy Fork Farm & Bakery discovered that buying ingredients from local sources wasn’t just good for the local economy, it was good for their products.
In the podcast today, we forage for cattails and grill up some salmon. We also chat with the guys behind the innovative Garden Tower Project.
What's better than a warm, flavorful and nutritious pasta to fill you up and warm you up on a cool spring evening?
In anticipation of Easter next week, we're doing eggs three ways in the podcast. And a local Community Kitchen eagerly awaits spring.
Executive Director Vicki Pierce credits the entire community, including home gardeners, for donating fresh and seasonal foods to the Community Kitchen.
Two recipes in the podcast, including Parsnip Soup With Sweet Potato Leaves. We talk with a farmer who grows sweet potatoes and plant potato seeds of our own.
Customers visit the Meadowlark Farm table to buy sweet potatoes and leafy greens. Friendly conversations are free of charge.
We prepare a feast for St. Patrick's Day in this week's podcast. Farmer Cathy Crosson sells alpaca yarns. And, cooperative living at Dandelion Village.
240sweet makes artisan marshmallows. Medora, Indiana gears up for the National Maple Syrup Festival. And a farmer sells honey at the Winter Farmers Market.
Hunters Honey Farm can meet all your honey needs, from raw honey and honey comb to honey sticks and bees wax.
The cauliflower I bought at the winter farmer's market was literally the size of my head, so I knew I had to use it as the star in some dish.
Fall is a special time of year for foragers like Tracy Branam. These days he's on the hunt for persimmons and walnuts.
We can’t get enough of the grill lately. Last week we made chicken and some amazing ribs. Today we’re turning pescetarian and grilling salmon and shrimp.
In 2011, 7175 farmers markets operated in the U.S., up from 6139 in 2010. Locavores love it, but some farmers call it too much of a good thing.
Labor Day weekend means grilling! We have two meat dishes today, grilled Caribbean chicken and barbecue spare ribs, and our side dish is crispy eggplant fries.
I am usually not good at incorporating Asian flavors into our meals, but I hit the jackpot this time with grilled pork skewers and sauteed green beans.
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.
Sometimes when I get home from the Saturday farmers market I just want to dive in and start cooking.
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!
What I decided to make from the treasures I purchased from the market was a salad that makes a wonderful side or light lunch.