Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
You may be seeing a lot of recipes for cooked greens on Earth Eats these days, but that’s just because in the summer, there are a lot of greens to use up!
Time for a treat! Select your favorite nuts for this Caribbean style nut brittle.
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
Sniffling and sneezing? Jeni's Splendid Ice Creams' Influenza Sorbet could help.
Ring in the new season with this autumnal spin on an old classic.
After blanching and shocking the long beans, they get the fiery treatment with garlic, ginger and sesame oil.
This recipe is a great way to use apples that maybe don't look the most appealing but still taste great.
A bowl of cold soup is refreshing during these hot days. Change up your traditional gazpacho recipe by using cucumbers instead.
It's never too early to start preserving flavors of the season! Use your favorite peppers harvested fresh from the garden in this recipe.
If you're getting tired of eating chicken, why not try duck?
This year I plan on spending more time in the kitchen, and what better start to 2012 than making a hearty soup to warm yourself this winter.
China is no stranger to food controversy, leaving some consumers wondering if they can trust Chinese foods labeled as "organic."
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.
This syrup is great used in cocktails or in marinades, but today we're drizzling it over a fruit salad.
There's so much more to dessert than just chocolate. Enjoy these two fruity recipes using persimmons and pears.
This Gingerbread Pear Cake seems to glow like a fiery lamp in a dim room during these dark and cold days.
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.
You can't get any more local than this—winter salad greens grown in our backyard.
If you like the creamy consistency of homemade custard, you won't be disappointed with the results of this recipe.