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Earth Eats: Real Food, Green Living

Time To Preserve, Swiss Chard, Agritourism For Chefs

Tips for preserving the abundant harvest of zucchini. How to start a home food business. The logistics of tourism on the farm. Swiss chard with Daniel Orr.

farm tour

Photo: kt.ries (Flickr)

For some Midwest farmers, the tourism part of their business is so much more than just giving farm tours.

I’ve been freezing — blanching and freezing — zucchini in all different forms and manners so that it’s ready to go for soups and stews come winter.

Does that sound familiar to any gardeners out there? Lorre Heber is joined by two other food and garden experts to talk about ways to store your harvest for use later in the year.

Why some farmers are signing up for insurance policies to cover the tourism part of their business, that story from Harvest Public Media.

Mimi Shotland-Fix talks about starting a home food business.

Daniel Orr uses Swiss chard in a gratin recipe.

And, farm-to-table chefs get experience with the first part of that catch-phrase — the farm.

News Stories:

Stories On This Episode

States Working Out The Kinks To Keep Ag Tourism Growing

Moon Farm owner Dave Moon

Agritourism is becoming bigger business all over the Midwest, with more than 2,000 farms boasting some kind of agritourism.

Cook Your Garden, Nut Brittle, Reviving Soil

bag of cherry tomatoes

Two types of candy today: Nut brittle satisfies your sweet tooth and cherry tomatoes are the candy of the garden. More ideas for using your garden's bounty.

The Mother Of All Gratins, Featuring Swiss Chard

swiss chard au gratin

It's cheesy. It's hearty. And it's a great way to use up greens!

Mutton Busting A Rodeo Tradition For Rough And Tumble Kids

Mutton busters look on as a participant loses his grip on the sheep.

For first-timers, the prospect of hopping on the back of a sheep for a wild ride can stir a range of emotions.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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