Celebrate local and seasonal eating with A Very Earth Eats Christmas.
“The tradition of using the seasonal ingredients is what brings these things out during the holidays,” says Chef Daniel Orr, the mastermind behind our holiday feast today. During the program, we prepare roast duck, parsnip soup, a goat cheese cheese ball and foraged mushrooms. He’ll have some help preparing the food from three old friends. We’ll share stories, have some laughs and taste a lot of great food. The day wouldn’t be complete without some holiday music by southern Indiana-based singer-songwriter Krista Detor.
So, pour yourself some eggnog, cozy up with a warm sweater and join us as we celebrate A Very Earth Eats Christmas.
Stories On This Episode
After she feeds her chickens, Gretchen Sigmund Marks uses the burlap feed sacks to make collages.
This gooey and delicious baked brie makes a wonderful starter for any holiday celebration.
This definitely beats the highly-processed cheese ball you get at the grocery store. Once you go goat cheese, you'll never go back.
Question: What do you get when you cook two local ducks over an open fire? Answer: The most delicious holiday main course!
This stuff is rich, but you’re only going to have a couple times a year, around the holidays, so you might as well make the real thing.
Celebrate the cold weather by making a soup with some seasonal ingredients: parsnips and sweet potato leaves.
Who needs actual chicken when you have these meaty and flavorful mushrooms!