Photo: NekaPearl (Flickr)
No Meat Necessary
The gluten-free diet is one of today’s top food trends. That might be a non-issue for wheat, but as Harvest Public Media’s Eric Durbin found out, it presents an opportunity for another big Kansas grain: sorghum.
At the end of the season, pick all your tomatoes even if they’re still green — then make Fried Green Tomatoes! Recruit some young sous chefs who won’t mind getting their hands dirty to help you bread the tomatoes.
Roasted, scalloped, fried, or mashed – sweet potatoes belong as a staple vegetable in everyone’s kitchen. At least food writer and political science lecturer Christine Barbour seems to think so. She can’t imagine a Thanksgiving without her mom’s Caramelized Sweet Potatoes.
The recipe for Savory Sauteed Pumpkin Slices uses a two-pound French pumpkin. This pumpkin is meant to be eaten, unlike the typical Jack-o-lantern. Chef Bob Adkins garnishes the dish with some toasted green pumpkins seeds, or pepitas.
News Stories In The Podcast:
- Hope For California Homemade Food Ban
- For Grad Student, A Trash Can Is No Obstacle For Food
- Moldy Fruit Gets Makeover As…Applesauce?
- Buying A Thanksgiving Bird? Think Sustainable
Stories On This Episode
The gluten-free diet is one of today’s top food trends, and that presents a big opportunity for sorghum farmers.
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.
Christine Barbour thinks sweet potatoes are amazing vegetables. She describes many tasty ways to prepare them, and she shares her mom's Thanksgiving recipe.
Save the Jack-o-lantern pumpkins for carving with the family. This recipe uses a French baking pumpkin.