Sherry Wise of the Wylie House describes how the act of seed saving preserves agricultural biodiversity and family traditions.
Judith Dern is back to give us a turkey cooking tutorial. We visit some noisy birds at Schacht Farm. And two side dishes that buck tradition in the best way.
Teresa Birtles froze a portion of her fall harvest of heirloom tomatoes and blackberries to sell at market in the early spring.
If you've got more winter squash than you can shake a stick at, here's a recipe to give you some new tastes.
Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.
Butternut Squash is the perfect vegetable to cook on these cold Fall nights and here are two ways to prepare it.
The season for squash is here! This dish tastes delicious with just about any accompaniment, so get creative.
Save the Jack-o-lantern pumpkins for carving with the family. This recipe uses a French baking pumpkin.
Another listener request show! We’re making candied pumpkin seeds and a delicious spaghetti squash dinner.
Roasted sweet potatoes, Mexican chayote squash and crisp apples mingle with bacon and fresh fragrant herbs for a filling breakfast for dinner hash.
Whether you call it a crustless quiche or a baked Spanish tortilla, this recipe can be easily modified to work with the veggies in your fridge at home.
I fell back in love with Acorn Squash last year when I was making baby purees for my son's first meals. I wanted to try something a little different this time.
If you don't have access to persimmons, consider substituting apples in this tasty winter recipe.
Christine Barbour thinks sweet potatoes are amazing vegetables. She describes many tasty ways to prepare them, and she shares her mom's Thanksgiving recipe.
Pumpkin is underwhelming if you only use it for pies. There is so much more to be done with this rich and flavorful fall vegetable.
Enjoy this simple squash boat recipe that is sure to have your guests "oohing" and "ahhing"!
Seasons greetings from Earth Eats! This week on the podcast we help you plan your perfect green holiday party with decorating tips, cocktails, and recipes.
Recently I've been cooking lots of cheap eats. Good food with lots of flavor, nutrient dense and easy on the wallet like this butternut squash pasta.
We’re giving pumpkin a chance to redefine itself on today's episode. No more type-casting as a dessert food. Let’s do something savory!