This colorful salad celebrates seasonal veggies. It doesn't contain any acid in order to maintain the vibrant green of the snow peas.
A roof is a terrible thing to waste. That's why the Middle Way House has transformed their roof into a garden for growing food and collecting water.
In the podcast today, we forage for cattails and grill up some salmon. We also chat with the guys behind the innovative Garden Tower Project.
Not vegan? No problem. This quesadilla with tofu, spinach, pine nuts and pesto will satisfy you.
There are a number of steps that go into preserving seeds after a harvest, but the efforts are rewarding.
Cathy Crosson's table at the Winter Farmers Market includes many different colors of alpaca yarns and over 300 varieties of heirloom seeds.
It's raw. It's vegan. And you'd never know the difference!
Experiment with cooking beans from dry for this recipe. You can inject a lot of flavor this way.
In Italy, they treat broccoli more as the star of the show, just as in this dish.
This vegetarian soup is hearty enough to eat as a meal. Use water instead of stock and it's also vegan-friendly!
In addition to the three marquee ingredients, coffee adds some zing to this chili.
If you find yourself being invited to my house in the woods, prepare yourself for some leaf raking and my chili afterwards.
Ferrol Johnson doesn’t mince words when talking about the difficulties of growing food in clay soil. He offers tips for being successful next spring.
Recruit some young sous chefs who won't mind getting their hands dirty to help you bread the tomatoes for this delicious Fried Green Tomatoes recipe.
Crop rotation is a practice that has been around for centuries with proven benefits. Best of all, it requires no chemical fertilizers or pesticides!
Another recall has hit the Midwest and Southern states -- "Thornton's Quick Café’s Chef Salad" have been recalled over salmonella on grape tomatoes.
Flooding, drought and extreme weather have taken their toll on the nation's crops, but the damage may not be as bad as we think.
Sometimes when I get home from the Saturday farmers market I just want to dive in and start cooking.
Is there anything more gratifying than the sweet reward of reaping what you sow? Not when it comes to the vegetable garden.
Yes, I realize we're still in the middle of growing season, but you want to be prepared for the day when it's time to harvest!