Earth Eats: Real Food, Green Living
Teresa Birtles froze a portion of her fall harvest of heirloom tomatoes and blackberries to sell at market in the early spring.
A study shows industrial tomatoes' perfectly red cast is linked to reduced flavor. Just another reason to patronize your local farmers market this weekend.
We see what one college student eats for lunch, we take a peak at a course about food and politics and we make two dishes any cash-strapped student would love.
What I decided to make from the treasures I purchased from the market was a salad that makes a wonderful side or light lunch.
We’re keeping it fresh and clean with a raw tomato salad with melons. And, we’ve got a tomato sauce recipe that will beat anything you can buy from the store.
"Any heirloom tomato sliced with a little bit of kosher salt and some pepper and you just can’t go wrong. You cannot go wrong," says Chef Dave Tallent.
Tomatoes are on the menu! First, a burst cherry tomato compote that positively explodes with flavor. Then, a roasted salsa using garden-fresh tomatillos.
LIFE Certified Organic Farms is a family owned farm in Southern Indiana. We asked them about their CSA programs and the variety of heirloom tomatoes they grow.
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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