On today's program, Jon Kay tries to explain why the craft of making oak rod baskets has mostly faded away. And, we saute and deep fry green beans.
Think about deep frying like this... You're immersing the green beans in a really hot environment and steaming them from the inside out.
So long, drought! We're celebrating wet fall weather with stories about hydroponics and rain barrels. In the kitchen, Chef Daniel Orr cooks tilapia and squash.
Here's a local and seasonal spin on a traditional Japanese dish. Local acorn squash and local beer make this tempura especially Indiana.