Fresh From The Garden: Early-Bird Pumpkins, Squash Blossoms
From: WFIU
Series: Earth Eats: Real Food, Green Living
Length: 29:00
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“This pumpkin is out of my garden. It’s a little bit crazy that we have pumpkins so early."
The weird weather we’ve been experiencing across the Midwest has sped up the growing processes for many crops in Chef Daniel Orr’s garden. This early-bird pumpkin will be a vessel in which we’ll bake a chicken.
Two basic types of farms are proliferating in the United States: very big and very small. A few people are finding ways to break into mid-level production agriculture. Frank Morris of Harvest Public Media speaks to one of them.
Moya Andrews of Focus On Flowers talks about how instead of eating them, she rescues the flowers used as garnishes in restaurants.
And then it’s back into the kitchen for two recipes using squash blossoms: one deep fried and one baked.
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Related Pieces
Piece Description
“This pumpkin is out of my garden. It’s a little bit crazy that we have pumpkins so early."
The weird weather we’ve been experiencing across the Midwest has sped up the growing processes for many crops in Chef Daniel Orr’s garden. This early-bird pumpkin will be a vessel in which we’ll bake a chicken.
Two basic types of farms are proliferating in the United States: very big and very small. A few people are finding ways to break into mid-level production agriculture. Frank Morris of Harvest Public Media speaks to one of them.
Moya Andrews of Focus On Flowers talks about how instead of eating them, she rescues the flowers used as garnishes in restaurants.
And then it’s back into the kitchen for two recipes using squash blossoms: one deep fried and one baked.
Timing and Cues
Mid-show break at 17:21-17:51
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