Earth Eats: Real Food, Green Living
Harvest Moon Flower Farm grows blooms 12 months of the year in southern Indiana thanks to a solar greenhouse and two hoop houses.
Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.
Thanks to weird summer weather, Chef Daniel Orr has already harvested pumpkins from his garden. He uses one in which to bake a chicken.
Flower can be just as delicious as they are beautiful. Combine squash blossoms with new potatoes, eggs and goat cheese for this creative breakfast dish.
According to author Denise Schreiber, if you choose your garden flowers carefully, they can do the double duty of looking great and tasting great.
The blooming of redbuds on trees across the Midwest is a sign of spring. Did you know you can eat these beautiful little flowers?
Do you know where your Valentine's Day bouquet came from? Most supermarket flowers have a thorny history.
With his 30 hives, Rob Green brings plenty of experience to the classes he teaches at the Indiana Beekeeping School.
Instead of throwing dried plants, flowers and herbs in the compost bin, Mary Lu Orr likes to re-purpose them as fire-starting bouquets.
Kids enjoy being productive. Nurture this instinct and watch them grow and blossom right along with their very own vegetable garden.
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!
There are a plethora of animals that enjoy regular visits to your garden, and not all of them are pesky marauders.
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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