We want to make these spicy, so in addition to red pepper flakes and smoked paprika, we're adding a generous dash of Sichuan peppercorns.
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.
Chicken beauty contests are no joke. We meet several competitors and their poultry. And, Chef Arlyn Llewellyn whips up some eggplant tacos.
An author talks lentil farmers in Montana, pickles that go great on tacos, a raw Brussels sprouts salad, and the dangers of working in a slaughterhouse.
Hands up if your garden is producing more radishes than you know what to do with. This pickle recipe is here to help.
In the podcast, listen as Jill Vance points out wild edibles -- no mushrooms here! Before you forage, check out her list of favorite identification books.
What does it take to run a successful community supported agriculture program? A look at Indiana's popcorn industry. And, two types of pickles for spring foods.
American cookbooks throughout the years, with Vivian Halloran. Pickled golden beets. And, giving farmers incentives to think about conservation when they farm.
Level-up at food preservation and make these out-of-the-ordinary Brussels sprout pickles.
Small producers still feel the effects of #BoycottIndiana. Farmers could be forced to improve worker housing. And, pickles for tacos with No Coast Reserve.
Don't worry, these pickles won't be overwhelmingly hot (as long as you remove the seeds and pith from the serranos).
Get out your high-powered blender for this fantastically fishy sauce.
A little tangy and a bit spicy, these crunchy carrot pickles make a nice addition to your noodle bowl, salad or sandwich.
This recipe is like Carnival in Rio -- a festival of colors, flavors and aromas.
We get advice from a pickling expert and try our hand preserving some hot peppers. And, fresh fruit with tequila lime syrup makes a delicious brunch treat.
Looking to turn your ho-hum catsup into something exciting? This chipotle catsup is easy and tasty.
Barb Schaller is an award winning jam maker, pickler and expert canner. We asked her to give up her secrets.
Today on Earth Eats, we’re showing you how to pickle vegetables from your garden so you can enjoy green beans and peppers all the way into the cold months.