Photo: Courtesy of Jana Wilson
Goosefoot you find in people’s lawns everywhere. You just saute it in a little bit of olive oil, and it’s like spinach. It’s even more delicate than spinach.
Didi Emmons loves eating wild greens, those plants some people might call weeds. We chat with her about some of her favorite recipes that incorporate wild edibles.
Our look at solar panels across southern Indiana continues with a visit to the Harmony School. Students combined science and art in the school’s new solar sculpture that will generate power to run the greenhouse.
In the kitchen, Chef Daniel Orr fixes a strawberry shortcake and a breakfast frittata.
And we meet some 5-day-old Sicilian Buttercup chicks on Jana Wilson’s farm.
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Stories On This Episode
Harmony School high school science students have applied what they learned in the classroom to the school's new solar sculpture.
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
In her new book, Anna Blessing celebrates the relationships Chicago chefs have with the area farmers that provide their food.
Springtime means Jana Wilson is running a nursery and a pre-school on her chicken farm.
We're celebrating strawberry season today with a fresh take on strawberry shortcake using homemade buttermilk biscuits and yogurt.
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.