I love putting beet greens on pizzas, along with some thinly sliced beet roots. It gives it a nice vegetable vibe that makes them almost healthy.
These rose-shaped tarts make even a novice baker pass for a seasoned pastry chef.
Business reporter Annie Ropeik is interested in consumers' feeling about food and how that impacts farmers. Then, beet vinaigrette on our veggie burger.
On this week's show, Chef Corbin Morwick outlines the six things he does every day to keep the kitchen at One World Catering running smoothly.
Start with a basic dough recipe. Add some lemon zest and nutmeg. Create tiny dumplings, then fry them in butter. Chef Seth Elgar demonstrates.
Here's a primer for growing beets, roasting beets and serving them in a salad.
These beets will stay good in the refrigerator for three weeks. The longer you wait to pop them open, the more deliciously pickled they'll taste!
American cookbooks throughout the years, with Vivian Halloran. Pickled golden beets. And, giving farmers incentives to think about conservation when they farm.
Amy Trubek studies taste and its connection to place. Bringing research to rural cancer patients. Local producers set-up shop at spring farmers' markets.
Celebrating homebrewers at Upland. The growing -- yet still controversial -- hemp movement in American agriculture. And, beets and flowers with Chef Daniel Orr.
Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.
No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
Chef Daniel Orr presents a trio of recipes that all have one thing in common - the color green. And, Brothers Drake Meadery uses local honey to make honey wine.
This versatile condiment goes well on just about anything, from a burger to a salad.
Crop rotation is a practice that has been around for centuries with proven benefits. Best of all, it requires no chemical fertilizers or pesticides!
With the help of Jeni Britton Bauer's new cookbook, the sky's the limit with what you can do with an ice cream maker.
There are inventive ways to avoid all the store-bought dyes and chemicals when you're coloring eggs this Easter. It’s fun to do it yourself - and it's science!
Enjoying the bounty of root vegetables? Try combining them with breakfast gravy and pour it over some biscuits to have a hearty start to the day.
Seasons greetings from Earth Eats! This week on the podcast we help you plan your perfect green holiday party with decorating tips, cocktails, and recipes.