Give Now

Earth Eats: Real Food, Green Living

Veggie Thanksgiving: Savory Pumpkin And Fried Green Tomatoes

Thanksgiving is a couple weeks away, so we’re planning our menu in today’s podcast: savory pumpkin slices, sweet potatoes and fried green tomatoes.

green pumpkin

Photo: NekaPearl (Flickr)

When selecting a pumpkin for cooking, branch out from the typical Jack-o-lantern to other pumpkin varieties.

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:

Stories On This Episode

A Gluten-Free Opportunity For Kansas Sorghum

sorghum farmer in the field

The gluten-free diet is one of today’s top food trends, and that presents a big opportunity for sorghum farmers.

Fried Green Tomatoes

fried green tomatoes

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 Knows Sweet Potatoes

cubed sweet potatoes soaked in water in a pot

Sweet potatoes go so well with so many really great flavors, like curry, cinnamon, and ginger.

Savory Sauteed Pumpkin Slices

Savory Pumpkin Slices

Save the Jack-o-lantern pumpkins for carving with the family. This recipe uses a French baking pumpkin.

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.

View all posts by this author »

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media