This dessert has the wow-factor of a Baked Alaska without all the extra work.
Fischer Farms' Dave Fischer tells us why his processor is so important to his business. Plant-based recipes with Chef Orr. Seed saving at the Wylie House.
Two sweet options and the "food of kings" will start appearing on farmers market tables early spring.
Gardening experts encourage you to keep working in your garden this fall. Gnocchi and butternut squash get cozy. And orphaned strawberry plants need good homes.
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
Introduce kids to using a blender with this recipe. Serve it with pretzel sticks when you're finished.
This sweet treat contains mangos, strawberries and homemade vanilla yogurt.
Low fat frozen yogurt thickens this banana and strawberry smoothie.
Two breakfast smoothies: raw vegetable and vegan strawberry. Local bread baker works hard for his pastries. And, building gardens for those in need in Seattle.
Make all your dinner guests happy with this vegan and seasonal dessert.
Strawberries and rhubarb make a classic pairing of flavors in this simple springtime dessert.
It's National Bike Month and American Craft Beer Week. Earth Eats celebrates with a look at a two-wheeled recycling operation and Hoosier homebrewing.
Four recipes for a stay-home Valentine's Day. Chocolateer David Fletcher talks about his handmade treats. A local seed company encourages you to get gardening.
Two gardening gurus talk about what to do now that the ground is starting to freeze, and Rhubarb Consommé with Strawberries & Mint will remind you of summer.
Move over chocolate cake! This light and fruity dessert will satisfy your sweet tooth without weighing you down.
You want to avoid pesticides but you're on a budget. The "Dirty Dozen" to the rescue!
I will welcome my kids home from school with a frosty glass of watermelon lemonade, a sweet and refreshing drink I can feel good about serving.
Tart rhubarb, fresh sweet strawberries, and delicious Oregon canned cherries unite for a trifecta of sugar-free pie goodness in a flaky gluten-free crust.
With the help of Jeni Britton Bauer's new cookbook, the sky's the limit with what you can do with an ice cream maker.
With the strawberries and lettuce from my CSA box, I made a salad for a carry-in that wowed the pants off of my friends.