Earth Eats: Real Food, Green Living
'Tis the season for canning. We look into the history of pickling MVP -- the Ball jar. And, Chef Daniel Orr says deep-frying isn't the only way to enjoy okra.
Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.
Sometimes when I get home from the Saturday farmers market I just want to dive in and start cooking.
Is there anything more gratifying than the sweet reward of reaping what you sow? Not when it comes to the vegetable garden.
Yes, I realize we're still in the middle of growing season, but you want to be prepared for the day when it's time to harvest!
This week on Earth Eats, we're looking at two late season vegetables that will help you literally "green" your dinner table: okra and long beans
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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