Photo: mamamusings (Flickr)
This pumpkin is out of my garden. It’s a little bit crazy that we have pumpkins so early.
The weird weather we’ve been experiencing across the Midwest has sped up the growing processes for many crops in Chef Daniel Orr’s garden. This early-bird pumpkin will be a vessel in which we’ll bake a chicken.
Two basic types of farms are proliferating in the United States: very big and very small. A few people are finding ways to break into mid-level production agriculture. Frank Morris of Harvest Public Media speaks to one of them.
Moya Andrews of Focus On Flowers talks about how instead of eating them, she rescues the flowers used as garnishes in restaurants.
And then it’s back into the kitchen for two recipes using squash blossoms: one deep fried and one baked.
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Stories On This Episode
Two basic types of farms are proliferating in the U.S., very big and very small. But medium-sized, self-sustaining family farms, have declined dramatically.
Thanks to a rainy spring season and hot summer temperatures, I started harvesting pumpkins from my garden in July. I'm using one in which to bake a chicken.
Thoughts on edible flowers from master gardener Moya Andrews and Chef Daniel Orr with a recipe for chicken fried zucchini blossoms.
Flower can be just as delicious as they are beautiful. Combine squash blossoms with new potatoes, eggs and goat cheese for this creative breakfast dish.
I usually stuff squash blossoms before battering and frying them. They are also good stuffed with fish or chicken and steamed for a lighter dish.