“Apples, apple cider, brown sugar and spiced rum. This is going to be a granite, or a granita, and that means a frozen ice or an Italian ice.”
Watching Chef Daniel Orr work his magic in the kitchen is always such a treat. Today, he’s making a fantastic fall dessert for us. Then, a soup using sunchokes and a one-pot dinner… also on today’s menu.
Seeds savers do important work preserving heirlooms varieties from generations ago. Harvest Public Media has that story.
We meet two farmers who started raising animals after they retired.
And a couple folks from the Bloomington Community Orchard come in to talk about planting fruit trees now as fall is setting in.
- NY Climate March Shines Spotlight On World Food Security
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- Companies In Calorie-Cutting Pact Sell Less Junk Food
Stories On This Episode
Today’s gardeners likely wouldn’t have access to many of their favorite heirloom plants if it weren’t for the work of the Seed Savers Exchange in Decorah, Iowa.
Hold onto fall for just a little bit longer with this dessert recipe. It's like an icy mulled apple cider.
It's late fall in the orchard. Not only are volunteers preparing the plants for winter, but new fruit trees are also ready to go in the ground.
This dish is an excellent topping for game, fish or vegetarian dishes.
Chicken and veggies cooked in one of the most healthful ways possible. Use this recipe as a starting point and then let your culinary imagination run wild!
Jerry and Paula Perron of J&P Heritage Farm have grown their retirement hobby into a small, pork-producing business