In this week's show, we talk to an immigrant who runs a tea warehouse in Indiana. Backyard chicken farmers struggle to know what to do with over-the-hill birds.
These beets will stay good in the refrigerator for three weeks. The longer you wait to pop them open, the more deliciously pickled they'll taste!
We’re going to do something very Hoosier with turnips today, pairing them with some local maple syrup from Burton’s Maplewood Farm.
Take this piquant side dish out into the sun with you for your next picnic or barbecue.
Just in time for your garden to start producing, clean out the final few root veggies from your pantry and make this tasty traditional dish.
Eric Ripert talks about how to be a successful restauranteur, what goes into creating new dishes, and his suggestions for preparing parsnips and eggplant.
Three recipes using root veggies like celery root and the tastiest veggie burger ever. Two farmers talk humanely raised livestock, and local beer goes big time.
Stop passing celery root by at the farmers market. This simple salad combines the root vegetable with the familiar flavor of apple.
This dish is an excellent topping for game, fish or vegetarian dishes.
Sunchokes, potatoes and apples make this soup a unique addition to any menu.
We're using beef brisket in the stew, a tough cut of meat, because we're going to be cooking it for hours.
This recipe combines the rutabagas with potatoes for a twist on your traditional mashed potato recipe.
Celebrate the cold weather by making a soup with some seasonal ingredients: parsnips and sweet potato leaves.
Two soups for your winter eating! One uses Lima beans, and the other adds quinoa to some smoked turkey.
This recipe is low in fat and high in taste. Mustard seed adds a nice zing.
Root vegetables are loved by folks dedicated to eating locally and seasonally in the cold months. Check out this rutabaga mash paired with a fresh salad.
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.
Root vegetables have helped sustain us through the cold winter months, but today, we're cleaning out our root cellar in preparation for the spring bounty.
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.