For our Fourth of July program, we celebrate two very different ways of approaching food: vegetarian dishes for a cookout and the competitive eating circuit.
We're doing a lot of eating in today's podcast. In addition to grilling local meat, we're making drinks with fresh herbs and two recipes for rhubarb compote.
Vegetarians can enjoy the food at a cookout with these easy hobo potatoes.
On the menu is pork, coleslaw, corn, mushrooms, and much more. Summer grilling doesn’t get much more local and seasonal than this!