Today is our 300th episode! We commemorate the milestone with an interview with Wendell Berry. And, what organic farmed fish could mean for other organics.
Claudia Roden wrote food books long before it was trendy. Daniel Orr cooks duck and parsnip soup. Mistletoe gets cozy with apple trees. US grain on the move.
A dozen eggs and a pound of kale coming right up! Farmer Teresa Birtles talks about custom growing for chefs. And, parsnips and celery root on the menu today.
Two recipes in the podcast, including Parsnip Soup With Sweet Potato Leaves. We talk with a farmer who grows sweet potatoes and plant potato seeds of our own.
Eric Ripert talks about how to be a successful restauranteur, what goes into creating new dishes, and his suggestions for preparing parsnips and eggplant.
Quinoa is a complete protein that is high in iron and dietary fiber. Throw some leftover turkey into a pot for a tasty and nutrient-rich soup.
We're using beef brisket in the stew, a tough cut of meat, because we're going to be cooking it for hours.
We're celebrating the holidays with a feast of goat cheese, parsnip soup, chicken of the woods mushrooms, eggnog and local duck.
In the second installment of our Christmas feast, we cook up some Chicken of the Woods mushrooms, snack on country ham and slurp up parsnip soup.
Celebrate the cold weather by making a soup with some seasonal ingredients: parsnips and sweet potato leaves.
This recipe is low in fat and high in taste. Mustard seed adds a nice zing.
Enjoying the bounty of root vegetables? Try combining them with breakfast gravy and pour it over some biscuits to have a hearty start to the day.
This week on Earth Eats, we continue our on-going exploration of root vegetables with some versatile parsnip cakes that we serve with smoked trout salad.
Earth Eats contributor Alex Lopez went on an adventure this week in search of turnips to make a spiced, braised, tagine style, root vegetable dish.