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Earth Eats: Real Food, Green Living

Early Spring Treats With Eggs And Onions

In anticipation of Easter next week, we're doing eggs three ways in the podcast. And a local Community Kitchen eagerly awaits spring.

hands holding two eggs

Photo: enggul (Flickr)

An artist, a farmer and a chef use eggs in three different ways in this week's podcast.

Garden Fresh Veggies To The Rescue

Spring appears to be here to stay across south-central Indiana, and farmers and gardeners are looking ahead to their first young crops. Organizations dedicated to fighting hunger are also eagerly awaiting the harvest. Executive Director of the Community Kitchen of Monroe County Vicki Pierce explains that the Kitchen’s free meals include all sorts of seasonal fruits and vegetables given to them by the food bank, plant-a-row for the hungry programs and the farmers market.

When asked what food item the Kitchen uses the most, Pierce didn’t hesitate to say onions. Many of the recipes in the Earth Eats archives use onions, but we found one in particular that highlights them in a unique way. Keep an open mind with these Liver And Onions Tacos. Chef Bob Adkins is using local lamb livers from Fiedler Farms. Since the animals were treated well, the livers can be cooked to medium so they maintain their moistness and pink center.

Eggs Three Ways

In preparation for Easter next week, we’re devoting ourselves to eggs.

Compared to her 50 years as an artist, Gretchen Marks is relatively new to the egg business. As her chicken population has grown, she’s found that they’re inspiring her artistically. She showed me around the coop at her Sunrise Egg Farm and around her home studio just outside Columbus, Indiana.

The summer farmers market in Bloomington, Indiana starts up the first Saturday of April, but we have one more conversation to share from the winter market season. Josh Milligan was manning the table for Schacht Farms. They raise free-range chickens for eggs and meat, free-range turkeys, pastured hogs and grassfed (and finished) cattle. They had a huge variety of meat for sale that day, but it was the eggs that caught the attention of most of the customers.

And now to work with eggs in the kitchen. This salad includes young asparagus, potatoes and greens from Chef Daniel Orr’s garden, eggs from Gretchen Marks and — the best part — a hunk of soft goat cheese from Capriole Farms.

News Stories In The Program:

Stories On This Episode

High Prices Boost Farmers’ Bottom Lines

tractor in a wheat field

Thanks to high commodity prices and surging productivity, U.S. farmers earned a record net income of nearly $98 billion last year.

Spring At Community Kitchen Means Fresh, Seasonal Veggies

community kitchen of monroe county

Executive Director Vicki Pierce credits the entire community, including home gardeners, for donating fresh and seasonal foods to the Community Kitchen.

Liver & Onions Tacos

Liver and Onion Tacos

Did you have a bad experience eating livers as a kid? This dish might change your mind. We're cooking local lambs' livers very simply.

Gretchen Sigmund Marks: Art Inspired By Chicken Farming

Gretchen Sigmund Marks egg sack art

After she feeds her chickens, Gretchen Sigmund Marks uses the burlap feed sacks to make collages.

Meet A Farmer: Josh Milligan, Schacht Farms

Schacht Farms, items for sale

Eggs are the star of the show at the Schacht Farms table at the Winter Farmers Market.

Salads For Spring: Two Delicious Asparagus Salads

asparagus salad with portabella mushroom and violet flowers

Asparagus is one of the first vegetables to pop up in the garden in the spring. This week we have recipes for two different salads using asparagus.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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