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Earth Eats: Real Food, Green Living

Daylily Tempura, Cattail Pollen Pancakes And A Cheesemonger’s Back-Story

Daylily petals and buds can be enjoyed in salads, stir-fries, tempura and pickles. (Eoban Binder/WFIU)

On today’s show we take another walk on the wild side with Chef Daniel Orr. This time we sample daylilies and cattails.

We explore which parts of these plants are edible, and share some tasty dishes to make with petals, pollen, hearts and buds. We’ll make delicious pancakes using cattail pollen, and talk about how to use the hearts of the cattail in place of cucumber in tzatziki. 

And, we revisit a story from Earth Eats founder and former host Annie Corrigan, from 2017.

They called me the chicken lady [laughs]. I was cake decorator, I learned how to bake bread, and then I led the deli, I led the bakery and then I led all of it.

Maria Brummet held many positions at Kroger before she landed as head of the cheese shop at Kroger’s flagship store on Bloomington’s East side. We’ll hear more from her and all the details she needs to memorize about cheeses from around the world.

Stories On This Episode

Behind The Cheese Counter With Maria Brummett

This week, we hear how Murray's Cheese Master Maria Brummett built her unexpected career. Then Robyn Morton explains why making mozzarella can be so tricky.

Daylily Tempura

Edible flowers are not just for salads!

Cattail Pollen Pancakes

Cattail pollen is great in pancakes, waffles and muffins. Just substitute half of the flour, as in this pancake recipe.

Cattail Tzatziki

Believe it or not, cattail hearts taste like cucumber. So much so, that you can substitute them in dishes such as Tzatziki.

If It Ain’t Got That Zing: A Weekend At The International Horseradish Festival

Harvest Public Media checks out a zesty festival in Collinsville, Illinois.

Advocates Urge North Carolina Governor To Veto Right-to-Farm Bill

Senate Bill 711 aims to curtail farm-nuisance lawsuits by challenging plaintiffs to prove nearby farms aren’t adhering to “generally accepted and routinely utilized” agricultural practices.

Kayte Young

Kayte Young discovered her passion for growing, cooking, foraging and preserving fresh food when she moved to Bloomington in 2007. With a background in construction, architecture, nutrition education and writing, she brings curiosity and a love of storytelling to a show about all things edible. Kayte raises bees, a small family and a yard full of food in Bloomington’s McDoel Gardens neighborhood.

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