Today is our 300th episode! We commemorate the milestone with an interview with Wendell Berry. And, what organic farmed fish could mean for other organics.
A dozen eggs and a pound of kale coming right up! Farmer Teresa Birtles talks about custom growing for chefs. And, parsnips and celery root on the menu today.
In its simplest form, the spinach is wonderful as a warm salad, or you can serve it as a bed for smoked trout, roast beef or sliced veal.
This week on Earth Eats, we continue our on-going exploration of root vegetables with some versatile parsnip cakes that we serve with smoked trout salad.