I’ve been freezing — blanching and freezing — zucchini in all different forms and manners so that it’s ready to go for soups and stews come winter.
Does that sound familiar to any gardeners out there? Lorre Heber is joined by two other food and garden experts to talk about ways to store your harvest for use later in the year.
Why some farmers are signing up for insurance policies to cover the tourism part of their business, that story from Harvest Public Media.
Mimi Shotland-Fix talks about starting a home food business.
Daniel Orr uses Swiss chard in a gratin recipe.
And, farm-to-table chefs get experience with the first part of that catch-phrase — the farm.
Stories On This Episode
Agritourism is becoming bigger business all over the Midwest, with more than 2,000 farms boasting some kind of agritourism.
Two types of candy today: Nut brittle satisfies your sweet tooth and cherry tomatoes are the candy of the garden. More ideas for using your garden's bounty.
It's cheesy. It's hearty. And it's a great way to use up greens!
For first-timers, the prospect of hopping on the back of a sheep for a wild ride can stir a range of emotions.