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Noon Edition

Growing and Cooking the Best Summer Food

Herald Times food writer Lynn Schwartzberg says ribs are cooked perfectly when the meat doesn't fall off the bone, but you can still take a clean bite.

This week on Noon Edition we talk about Fourth of July cooking.

Annie Corrigan of WFIU’s Earth Eats hosted this week’s Noon Edition with guests Herald Times food writer Lynn Schwartzberg and edible landscape and permaculture designer Salem Willard of Bread and Roses Gardens.

They discussed everything from barbecue, locally grown foods and other tips to improve your summer cooking and gardening.

Schwartzberg recommends signing up for a CSA (community supported agriculture) to receive fruit and vegetables directly from a local farm, simply by paying a fee upfront at the beginning of the season.

In addition to writing for the Herald Times, Schwartzberg is a certified barbecue judge through the Kansas City Barbecue Society. She offers several tips for the perfect barbecue, including urging people to not strive to prepare barbecue ribs that do not “fall off the bone.”

“That means they have been par-boiled, which is an absolute sin to a true barbecue lover or eater,” she says. “A well smoked, cooked and prepared barbecue rib should have a firm bite and come off cleanly.”

Willard runs a permaculture farm.

“It’s a whole way of living,” he says. The basic tenants are taking care of people, taking care of the earth and making sure everyone is getting what they need.”

Edible plants from his business, which he says is a great addition to any cookout, are sold at the Bloomington Farmer’s Market.


Here are some of the recipes discussed during the show.

Massaged Kale Salad  This Massaged Kale Salad is fresh, crunchy and raw!

Caribbean Coleslaw  — Have lots of cabbage right now? This coleslaw recipe is just what you need.

Spicy Kohlrabi Salad — This spicy kohlrabi salad with peanuts is unlike anything you’ve ever eaten.

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