Preheat your ovens! Muddy Fork bakes challah and Daniel Orr bakes paw paw bread. Then we meet farmers who are trying to tackle nitrate pollution in groundwater.
Today, two perspectives on the lives of farm animals. What's behind the label "certified humane?" And, meet the rescued farm animals of Uplands Peak Sanctuary.
Seed saving at the Wylie House, Dumpster Diving in Indianapolis, and a Panzanella salad made with stale bread.
Growing a market for cultivated pawpaws, with author Andrew Moore. What is "organic" marijuana? And, a Caribbean recipe for cornmeal and okra.
The name of this dish might be unfamiliar, but you'll recognize the ingredients.
Jennifer Cockrall-King researches urban farms around the world. Nikki Wooten works at a farm in the city. Then, Daniel Orr makes salads with old bread and okra.
From a deer infestation to exceedingly wet spring weather, Adam Phelps has learned to deal with all sorts of adversity in his first three years of farming.
Turtle soup in southern Indiana. Okra fresh and raw. Growing food with less water. And, a local food party on campus. Take a listen!
'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