This recipe shows you how to make your own pita chips. Snack on these to your heart's content!
The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. And the lettuce serves as the bowl!
Executive Director Vicki Pierce credits the entire community, including home gardeners, for donating fresh and seasonal foods to the Community Kitchen.
Customers visit the Meadowlark Farm table to buy sweet potatoes and leafy greens. Friendly conversations are free of charge.
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.
Instead of throwing dried plants, flowers and herbs in the compost bin, Mary Lu Orr likes to re-purpose them as fire-starting bouquets.
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
Herbs like rosemary, oregano, thyme and sage are the stars of this dish. Pick up some local pork chops and enjoy a night at home cooking.
Pick up a bottle of your favorite local red wine and make this yummy warm drink.
In addition to our recipes, we explores the real impact of food miles, and Daniel Tucker speaks about farmers who are changing the way we experience food.
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!
As your garden starts to produce, don't forget to look to the future. Saving seeds, canning, and drying flowers is a great way to enjoy the bounty all year.
This holiday season, I decided to make my foodie friends something simple for gifts: herbed vinegars and flavored honeys.
These two pasta dishes will warm your belly during the chilly winter. And if you do a little advance prep work, these are the quickest meals you’ll ever make.
In this hour-long special, Chef Daniel Orr prepares a seven-course Thanksgiving meal. There's music and stories along the way as well. Sit back and enjoy!
We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.
A few weeks ago, we pickled vegetables to preserve the flavors of summer. Today, it’s fruit’s turn!
If your apartment building or home owner’s association allows it, growing fruits and vegetables in containers are a great option for summer edibles.
Today on the podcast: tips for making pizza at home, a recipe for pizza crust and then some topping inspiration to get your culinary creative juices flowing
In today's episode, Earth Eats has three recipes that can help you enjoy your garden's bounty all winter long.