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Earth Eats: Real Food, Green Living
Bet you can't eat just one of these crispy baked kale chips!
It wouldn't be spring without the Bloomington Community Farmers Market. For the 38th year, farmers and community members come together to celebrate local food.
The more I learn about fennel, the more excited I am to grow it this year in my garden.
This meal satisfies my need for goat cheese, greens and pasta all on one plate.
In its simplest form, the spinach is wonderful as a warm salad, or you can serve it as a bed for smoked trout, roast beef or sliced veal.
Sometimes when I get home from the Saturday farmers market I just want to dive in and start cooking.
The German E. coli outbreak is slowing down, but salmonella cases in the U.S. raise more concern about contaminated alfalfa sprouts.
With the strawberries and lettuce from my CSA box, I made a salad for a carry-in that wowed the pants off of my friends.
Sweet apricots and succulent cucumbers come together with quinoa in this deliciously satisfying yet simple side dish.
In addition to white potatoes, starch-heavy corn and peas are also in danger of being cut in favor of leafy greens and orange vegetables.
Yes, I realize we're still in the middle of growing season, but you want to be prepared for the day when it's time to harvest!
Dandelion greens are one of season’s earliest veggies to pop up in spring.
As promised, last week we gave you tips for how to hunt for ramps, and now we're giving you some recipes for three ways to put ramps to work in your cooking.
Add color to your plate with late-winter greens; the perfect wilted spinach; and Tuscan-style broccoli is substantial enough to eat as a main course.
Root vegetables are loved by folks dedicated to eating locally and seasonally in the cold months. Check out this rutabaga mash paired with a fresh salad.
You can't get any more local than this—winter salad greens grown in our backyard.
A cool and refreshing way to enjoy fresh strawberries is in a salad with a light dressing. Earth Eats contributor Alex Lopez shares a favorite recipe.
Swiss chard is a spring vegetable that thrives and grows in cool weather. Here's a recipe for a simple side dish to serve with meat, fish or poultry.
As promised, last week we gave you tips for how to hunt for ramps, and now we're giving you some recipes for three ways to put ramps to work in your cooking.
It's that time of year again: Time to harvest wild greens! Earth Eats contributor Amy Jeanroy walks you through harvesting and cooking tasty wild greens.
Kayte Young is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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