Camelia’s Lacto-Fermented Pickled Sunchokes
S05E07 · Camelia’s Lacto-Fermented Pickled Sunchokes
Camelia Frieberg is a biodynamic farmer and award-winning filmmaker and producer. Try these pickled sunchokes that are simple to make and a great addition to salads and tacos.
Walter Riesen’s Okonomiyaki
S05E06 · Walter Riesen’s Okonomiyaki
Warm and custardy on the inside, crispy on the outside, okonomiyaki, also known as Japanese vegetable pancakes, are the ultimate comfort food. Walter Riesen and his farm team grow deeply flavorful heirloom vegetables and heritage grains for their whole-diet, multi-farm CSA customers.
Sandy Oliver’s Dilly Beans
S05E05 · Sandy Oliver’s Dilly Beans
Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar. Sandy Oliver is an acclaimed food historian who has written many books about foodways and traditions of the eastern states.
Karen Washington’s Swiss Chard and White Beans
S05E04 · Karen Washington’s Swiss Chard and White Beans
Meet Karen Washington, an award-winning urban gardener, community activist, farmer and co-owner of Rise and Shoot Farm. Here, she shares a garden-to-table recipe made with Swiss chard harvested from the community garden she co-founded in the Bronx, NY.
Alanna’s Seared Romaine and Eggs
S05E03 · Alanna’s Seared Romaine and Eggs
Alanna’s technique is so simple and easy (just butter and a pan) and yet it’s a completely original new way of eating lettuce, transforming a humble head of greens into something a little bit more intriguing.
Spruce Tree Shortbread
S05E02 · Spruce Tree Shortbread
Cooking with spruce is magical. The fragrance makes it feel oh so Christmassy! These spruce tree shortbread cookies are also a lovely gift.
Butternut Bourbon Cream Pie
S05E01 · Butternut Bourbon Cream Pie
If pumpkin pie slipped on a silky ballgown, this dessert would be the result: a voluptuous golden custard nestled inside a nutty, cookie-like crust with a hint of spice, topped with Bourbon whipped cream and cinnamon-butter toasted pumpkin seeds.
Basil Chocolate Cake
S04E08 · Basil Chocolate Cake
This cake calls for a whopping cup of basil! Sprinkle confectioner’s sugar and some fresh basil leaves as a garnish or drizzle on berries.
Cucumber Dill Salad
S04E07 · Cucumber Dill Salad
This luscious little salad delivers serious crunch. The crisp juicy cucumber marries the toasty rye croutons and the whole crackling affair is coated in velvety dilly sour cream dressing.
S04E06 · Lemonbalm Shortbread
Serve lemon balm shortbread with some fresh lemonbalm tea and you’ve got yourself a decadent little treat for a summertime afternoon.
S04E05 · Parsnip Gnocchi
Spring-dug parsnips are coveted for their unique sweetness and depth of flavor. Instead of being harvested in the fall, these parsnips are left in the ground through the winter months and harvested as soon as the soil fully thaws
S04E04 · Maple Mousse
There’s some kind of magic that happens when you combine whipped cream and maple syrup. This rich decadent mousse is an unabashed celebration of that perfect marriage.