We asked three chefs for their suggestions for dishes that will stand out from all the beans and burgers and slaw and dips sure to be on the table.
Ryan Hines spends spring days in southern Indiana woods hunting for morels. He tells us about the research that goes into finding the best spots for 'shrooms.
Breakfast hasn't always been considered the most important meal of the day. We bake biscuits and a savory Swiss chard pie. And, the sharing economy on the farm.
Jana Wilson gives tips for raising chicks. What about birds at the end of their lives? Swiss chard plus cheese, with Daniel Orr. Why farmers burn their fields.
It's cheesy. It's hearty. And it's a great way to use up greens!
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.
Customers visit the Meadowlark Farm table to buy sweet potatoes and leafy greens. Friendly conversations are free of charge.
Pick up some Swiss chard and chorizo from your local farmers market for this dish. It will warm you up in these cold winter months.
If you don't have access to persimmons, consider substituting apples in this tasty winter recipe.
Swiss chard is a spring vegetable that thrives and grows in cool weather. Here's a recipe for a simple side dish to serve with meat, fish or poultry.