No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
For our first show of 2014, we're looking at ways to reduce food waste, from composting to making vegetable stock.
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
The guys of Bread & Roses Gardens are growing a variety of herbs and greens inside their hoop house. Thanks to the sun, it's 80 degrees in there.
No ham hocks or bacon in sight! This vegetarian dish could be vegan with a splash of olive oil instead of butter.
'Tis the season for making maple syrup! Michael Bell demonstrates how to tap a maple tree, and Chef Daniel Orr sweetens some turnips and pears with local syrup.
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
Two recipes using kale, a snack and a salad. Brad Dunn talks dessert wine. Harvest Moon Flower Farm sells bouquets that are uniquely local and seasonal.
Giving the kale a good, thorough back rub for this recipe. It tenderizes it and make it easier to chew.
Who needs potato chips when you have these! A dusting of curry and garlic powders give these kale chips a great flavor.
Come in and warm up with this hearty, leaf-loaded stew.
Bet you can't eat just one of these crispy baked kale chips!
It wouldn't be spring without the Bloomington Community Farmers Market. For the 38th year, farmers and community members come together to celebrate local food.
Customers visit the Meadowlark Farm table to buy sweet potatoes and leafy greens. Friendly conversations are free of charge.
In spite of frigid winter temperatures, kale, collard greens, bok choy and salad greens are growing inside the hoop house at the Butler Park Community Garden.
Butternut Squash is the perfect vegetable to cook on these cold Fall nights and here are two ways to prepare it.
Young kale is hardy enough to stand as a complete meal with when paired with sweet potatoes.
Add color to your plate with late-winter greens; the perfect wilted spinach; and Tuscan-style broccoli is substantial enough to eat as a main course.
This is a great recipe because, like most stir fry's, you can change it up and make it your own. And, it gives you advice for roasting pumpkins.