Chef Jeff Finch adds a couple special ingredients to make this pasta dish extraordinary -- corn stock and roasted heirloom tomato puree.
Like many farmers looking for additional sources of income, Terry Cox and Karen Scales of Dragonfly Farm are adding agritourism to their business plan.
Three backyard chicken farmers talk about what it's like to raise a flock. Daniel Orr cooks with goat cheese. At a local pie shop, community is on the menu.
Daniel Marquis is the executive chef at Quay and an organic farmer. Being involved in all levels of production gives him an intimate connection to the food.
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.