Podcasts about leeks

We have a cool new idea, and you will know about it soon. Scott will have his first period. Leeks and onion report. Vegas things. Hiding eggs from the kids. A load of your feedback, questions and more! Hosted on Acast. See acast.com/privacy for more information.

We have a cool new idea, and you will know about it soon. Scott will have his first period. Leeks and onion report. Vegas things. Hiding eggs from the kids. A load of your feedback, questions and more! Hosted on Acast. See acast.com/privacy for more information.

Join Keith & Freya back on the allotment for a day of planting a new crop, Jerusalem artichokes. Not easily available in the shops but a delicious alternative to spuds and a beautiful plant that looks like a sunflower.We harvest overwintered Leeks, the final pickings of the Italian Kale and the Collards keep on giving!

Happy St. Patty's Day everyone! What's the difference between Russian & 1000 Island dressing? What's the best Wash Your Sister sauce? We Got Trivia! Also Jason cries to some Leeks and Green Onions, why? Because the Onions had a few Leeks about a movie! HAHA.

Aisling Larkin, Mindful Eating Coach and TV Chef joins Kieran to showcase leeks, and how you can use them!

As we edge closer to spring, there's nothing like a bit of time on the allotment to lift the spirits. This week on The Veg Grower Podcast, I share how preparing the potato beds for planting has helped me shake off the winter blues and get excited for the growing season ahead. We also have our seed of the month. This month its the winter hardy favourite leeks. Getting Ready for Potatoes: Allotment update With just a few weeks until planting time, I've been busy prepping my potato beds. There's something therapeutic about working the soil, clearing any weeds, and ensuring the ground is in the best condition for a good crop. It's amazing how focusing on simple tasks like this can boost your mood and set you up for a productive season ahead. Seed of the Month: Leeks In our seed of the month segment, we're talking about leeks—an incredibly versatile and hardy crop that no veg grower should be without. I'll be sharing why I love growing leeks, how to get them started, and some tips to ensure a strong harvest later in the year. This segment is in collaboration with Premier Seed Direct and some of my recommended varieties areas follows Musselburgh A popular and hardy variety of leek Bulgarian giant A long thin early variety with exceptional taste Jolant Fairly new leek but seems to be very popular Chef Scott's Recipe: Spaghetti With Broccoli And Hot Smoked Salmon Chef Scott is back with another delicious recipe to inspire you to cook with homegrown produce. This week, he's sharing his salmon spaghetti—a simple yet flavourful dish that pairs beautifully with fresh ingredients. Mini Greenhouse Build Finally, I've invested in a mini greenhouse! Space for seed sowing is always at a premium this time of year, so I decided to buy and build a compact greenhouse to help free up some room. I'll take you through the process and share how I plan to use it to maximise my growing space. So, grab a cuppa, tune in, and let's talk all things veg growing!

Matters Microbial #68: Social Evolution in Viruses December 4, 2024 Today, Dr. Sam Díaz-Muñoz, Assistant Professor of Microbiology and Molecular Genetics, as well as a Faculty Member of the Genome Center at the University of California Davis, joins the #QualityQuorum to discuss how their group, and a growing community of researchers, investigates the social lives of viruses: the many ways that viruses interact and the ways that interactions shape infections and viral evolution.   Host: Mark O. Martin Guest: Sam Díaz-Muñoz Subscribe: Apple Podcasts, Spotify Become a patron of Matters Microbial! Links for this episode An article by Carl Zimmer on the social lives of viruses.' An overview of RNA viruses in general. An overview of cystoviruses. An overview of the use of cystoviruses in the study of evolution. A relevant article:  “Open Questions in the Social Lives of Viruses,” Leeks et al. 2023:  Another relevant article:  “Sociovirology: Conflict, Cooperation, and Communication among Viruses,” Díaz-Muñoz et al. 2017:  The website for the Social Lives of Viruses Meetings  An article from Jesse Bloom's lab showing the variation in single cell infection outcomes (Figure 4 is one of Dr. Díaz-Muñoz's favorites from any paper). The faculty website for Dr. Lin Chao, who was very influential in Dr. Díaz-Muñoz's background and promoted the study of evolution in microbes. The website for Dr. Paul Turner, who was very influential in Dr. Díaz-Muñoz's background and promoted the study of evolution in microbes. The website for Dr. Rich Lenski, who was very influential in Dr. Díaz-Muñoz's background  and promoted the study of evolution in microbes. A CDC article about “shift” versus “drift” in influenza.  A video by Dr. Díaz-Muñoz from 2020 about viruses. Dr. Díaz-Muñoz's faculty website. Dr. Díaz-Muñoz's laboratory group website. Intro music is by Reber Clark Send your questions and comments to mattersmicrobial@gmail.com

Pesto makes this salad a lovely shade of green. The leeks and oyster mushrooms give it pastel variation. Serve it on a white platter for maximum effect. Remember that pesto turns black if left to stand at room temperature, which makes this combination a mandatory dress-and-serve. 

Today on the show - 0.00 - Emily Turnbull - Chatterbox  10.43 - Thank Fact It's Friday 15.50 - Musashi Sports Shield 19.04 - Coachella Or No-chella 24.02 - LIV Golf Adelaide 26.23 - Reeks Of A Leak  27.52 - Bald Apologise 41.31 - Swifty Cash 44.13 - Fury Friday 52.06 - Best Bits Of The Week 57.09 - Coachella Or No-chella   

Chicken with leeks and mustard 8 boneless chicken thighs, skin on 1 tablespoon oil 15g butter 2 shallots, chopped 1 medium leek, split, washed and chopped 100ml dry white wine or dry cider 250ml chicken stock 2 tablespoons double cream 2 teaspoons Dijon mustard Heat the oil in a large frying pan until hot and add the chicken skin side down. Cook for about 5 minutes or until skin is golden and crisp. Flip over and cook for 5 minutes on the other side or until cooked through. Remove chicken from pan. Add butter and shallots to pan and cook until shallots are golden. Add the wine and cook for a minute, then add the stock and simmer until the liquid has reduced by half. Add the leeks and cook for 5 minutes. Add the cream and mustard and cook for a minute.Return the chicken to pan with resting juices and check seasoning. Serve with the buttered Queens.Buttered Queens 12 medium Queens potatoes, scrubbed Handful parsley, chopped 50g butter Place the potatoes in a pan and cover with cold water. Bring to a gentle simmer and cook gently until done – should take at least half and hour. Drain well and peel the potatoes. Return to the pan and add the butter and parsley. Add a lid and cook gently for a couple of minutes. Toss around to coat the spuds and serve with the chicken.

#gardening #podcast #gardentalk #vegetablegarden  #radio #influencer #gardentip #gardentalkradio #backyardgarden Email your questions to Gardentalkradio@gmail.com Or call 1-800-927-SHOW Segment 2: Starting leeks and OnionsSponsors of the show for 2024 Phyllom BioProducts of http://www.phyllombioproducts.comHoney B Healthy of https://www.honeybhealthy.com/  10% discount on an 8 oz. bottle of Honey B Healthy® Original enter discount code BEEGARDEN at checkout. Proplugger of https://proplugger.com/Rootmaker of https://myrootmaker.com/  Use coupon code Root24 at checkout and save 15% off your orderPomona pectin of https://pomonapectin.com/Dripworks of https://www.dripworks.com/Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your orderBlue ribbon organics http://blueribbonorganics.com/Walton's Inc of https://www.waltonsinc.com/  Us code grow50 and save 10% off your order of $50 or more Natural green products of https://www.natgreenproducts.com/ use promo code freeship4meany size No More Bugs!Rescue of https://rescue.com/Jung Seeds of https://www.jungseed.com/ use code 10GT24 to save 10% off ordersSoil Savvy of https://www.mysoilsavvy.com/Wind River Chimes of https://windriverchimes.com/Wisconsin Greenhouse Company of https://wisconsingreenhousecompany.com/Mantis of https://mantis.com/Soil Diva of https://soildiva.net/Summit Chemical of https://summitchemical.com/Aerobin find at https://www.homedepot.com/p/Exaco-113-gal-Composter-Aerobin-400/202060687Rubio Mono Coat USA of https://www.rubiomonocoatusa.com/ use code Joey to save 10% off your order Iv organics of https://ivorganics.com/  Use radio10 to save 10% off your orderSoilmoist.com of https://www.soilmoist.com/products/soil-moist.phpDavid J Frank of https://davidjfrank.com/Bale buster of https://strawbalegardens-com.myshopify.com/collections/balebuster-bale-preparation-formulaTimber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/Mega Catch Mosquito Trap of https://megacatch.com/ use coupon code Joeyb to save 20% off your orders Hoselink of https://www.hoselink.com/?utm_source=radio&utm_medium=website_social&utm_campaign=Joey&Holly&utm_term=april_may  use code Radio10 to save 10 dollars off your order Eaton Brothers of https://eatonbrothers.com/product-category/soaker-hose/Water supply Tanks of https://www.watersupplytanks.com/ Use code Gardening10 to save 10% off your order Megacatch of https://megacatch.com/ use code Joeyb to get 20% off your order MrCooldiydirect of https://mrcooldiydirect.com/  USE  CODE GARDEN for a special discount and free nationwide shippingOur Amazon #Influencer #ad #CommissionsEarned page  with products we use and trust from gardening to camping, household goods and even cat stuff. Over 500 items list    https://www.amazon.com/shop/thewisconsinvegetablegardener?ref=ac_inf_hm_vp&isPublicView=true

The Medical Council of New Zealand is poised to deliver a personal apology to a survivor of the notorious Lake Alice child and adolescent unit whose complaint about the horrors there was ignored. 20 years after he was sent to the institution, where children were tortured with electric shocks and paralysing injections, Steve Watt asked the council to investigate the unit's lead psychiatrist, Dr Selwyn Leeks. But his plea fell on deaf ears, partly due to concerns about harassing Dr Leeks, reporter Jimmy Ellingham has the story.

Sunil talks about crushing his enemies whilst eating flapjacks, Chris reports back from the Leek Club AGM and the lads discuss the challenges facing Chris' local church through the prism of a popular tabletop strategy game about space soldiers fighting for survival in the far future.  Do you have a Rural Concern or city related query? Drop us an email at christopher@alovelytime.co.uk and we'll answer it! We won't be rude! The best way to support Rural Concerns is through Patreon. For less than a fiver you can get bonus episodes and access to our Discord community, The Creamery. For more info, click here. You can now book tickets to Chris' debut UK tour! He's taking his Edinburgh Comedy Award nominated show to Edinburgh, London, Leeds, Manchester, Bristol, Barnard Castle and Leicester. Grab your tickets, here! Our music is by Sam O'Leary and our artwork is by Poppy Hillstead. Rural Concerns is edited by Joseph Burrows and produced by Egg Mountain for A Lovely Time Productions.

Shoutout @52Leeks For a Great Conversation. Follow https://instagram.com/52leek/ for new music and updates 0:00 - Welcome @52Leek 1:00 - Growing Up on Lawrence Ave in Toronto 1:50 - Musical Background 3:00 - Getting Positive Feedback Early On 5:20 - Music Being A Positive Outlet 8:30 - Expressing Yourself Through Music; Authenticity 9:15 - Shoutout @SkullNScorpion 9:30 - Jamaican Background 11:10 - Getting Out Of Comfort Zone 12:25 - "Home Isn't Even A Place" 14:00 - Chemistry With @SkullNScorpion 15:15 - Being Different & Working With Like-Minded People 16:50 - Being Hands On; Issues with Video Guys 20:00 - Invest In Yourself; Create Your Own Luck 21:30 - "Don't Forget About Me"; Experimenting With Samples & Styles 27:30 - Making Music About Your Life; Enjoying The Process 29:50 - "Last Day Out" 32:00 - Journaling 34:35 - Chromazz Collabs 37:30 - "Finesse Worldwide" 41:00 - Throwing Events; Support From Community 44:00 - Fashion 47:00 - Real Life Living 48:30 - Toronto Rap Scene 51:25 - Yung Leeks Outro & Shoutouts 54:30 - Shoutout @52LEEK

Leeks are so underrated and I have to remind myself to use them for more than just soups and chicken pies. In these tarts they are the star and as well as looking pretty they are absolutely scrumptious with soft and sweet, leeks combining with the tang of parmesan and saltiness of prosciutto. Perfect really!    Makes 4    Ingredients  3-4 leeks, cut into 2cm thick rounds (to yield about 16-20)  30g butter  2 sheets savour short crust pastry   1 tbsp olive oil   4 eggs  150g crème fraiche   200mls cream   ½ tsp wholegrain mustard  ¼  tsp sea salt + pinch black pepper  100g parmesan, grated + extra chunks for tops   50g prosciutto     Method  1. Preheat oven to 180 C. Place oven tray in to heat.   2. Line four 12cm tart tins (or one large 25cm) with pastry and trim edges neatly. Chill for 20 minutes.   3. Carefully place leek rounds in a pan with butter and oil, cover and cook gently until they begin to soften and are cooked through - about 20-30minutes. Turn once halfway through cooking but do so carefully as they like to unravel! Cool.   4. In a bowl whisk together eggs, crème fraiche, cream, mustard and seasoning.   5. Sprinkle grated parmesan over chilled pastry bases then position cooked and cooled leeks, leaving a little space between each. Transfer tarts to oven tray at this stage to avoid spillage later. Pour egg mixture around the leeks, until each case is full. Top with scrunched up prosciutto and extra cheese.   6. Gently slide back into oven and cook for 30-35 minutes (longer for large tart)  or until pastry is golden and filling is just firm.    7. Leave to cool for 5-10 minutes and serve.     Nici's note:   Prosciutto (and pancetta for that matter) can seem expensive but a little goes a long way in recipes such as this as the flavour is very intense.   Always remove tarts from fluted tins whilst still a little warm as they come away from the tin easier when pastry is not completely cold.      LISTEN ABOVE See omnystudio.com/listener for privacy information.

Summer gardening reaches it's peak this month as Peter Brown and Chris Day discuss the latest stories in the world of horticulture, must-visit events and a run-down of those essential tasks to keep your garden productive and colourful in the weeks to come. What's on 31st July - 4th August: RHS Garden Hyde Hall Flower Show, Essex. 2 - 3rd August: Taunton Flower Show, Somerset.Until 4th August: 2024 Big Butterfly Count – have you got involved yet? There's still time!3 - 11th August: Singapore Garden Festival at Suntec, Singapore. 9 - 10th August: Shrewsbury Flower Show, Shropshire. 15 - 18th August: Southport Flower Show at Victoria Park, Southport. 16 - 18th August: RHS Garden Rosemoor Flower Show, Devon. 30th August - 1st September: BBC Gardeners' World Autumn Fair at Audley End House & Gardens, Essex. NewsNew YouTube short film filmed at the RHS Urban Show in May featuring Cloudscape and creating 7 amazing gardens. Trees for bees at Wakehurst Wakehurst is using citizen science to help discover the trees most favoured by pollinators. A unique flower shaped Cyclamen Illusia picks up top New Houseplant Award. RHS Tatton Park Show celebrates its 25th anniversary by actively promoting awards for new designers, plants people and contractors aged 31 or over. Scottish topiary artist wins major award for their Moby Dick inspired design. Gardeners urged not to plant or purchase Rhodendron ponticum as The Woodland Trust says its invasive nature is creating problems. Native vegetation does no impact insect biodiversity in small urban gardens. Rare ‘Puya sapphire tower' blooms outdoors in Scotland for the first time. Dianthus breeding specialist Whetman Pink changes hands. War against poaching succulent plants in South Africa. Manchester's Castlefield aerial garden Viaduct gets green light to develop from National Trust. OBE awarded to Horatio's Garden founder Dr Olivia Chapple. Rittershausen family orchid nursery celebrate 75 years. Dr John Grimshaw appointed Editor-in-Chief of Curtis's Botanic magazine. Head of horticulture at Garden Organics and former Blue Peter gardener Chris Collins has been named a fellow of the Chartered Institute of Horticulture. Natural History Gardens are now open and free to visit. Olympic Dahlias shine at Paris 2024 games. The 2025 rose of the year is announced. Plants, and product mentions: Hardy geraniums, Chrysanthemum, Lavender, Lupins, Delphiniums, Blueberries, Strawberry, Wisteria Amethyst Falls, Leeks, Potato/Tomato blight proection, Taylors Seed Potatoes for growing for Christmas, Sow the seeds of Basil, Borage, Dill and Fennel, Mint. Summer pruning top fruit trees, dahlias, Lilies and Gladioli staking and feeding. Children seed sowing projects for the school holidays. Cut flowers from the garden. Continue with slug, snails and earwig control. Miracle-Gro, Tomato fertiliser, garden twine and canes. Our thanks to Chiltern Music Therapy for supplying the music. Hosted on Acast. See acast.com/privacy for more information.

Aisling Larkin, Mindful Eating Coach and TV Chef joined Kieran today to chat about alliums and Three Cornered Leeks…

In this episode of The 5 O' Clock Apron Podcast, Claire cooks with comedian, writer and theatre maker Amy Mason. A Funny Woman finalist, Amy has written and performed for Radio 4 and has written for The News Quiz and Hypothetical (Dave). With 3 acclaimed autobiographical shows with Bristol Old Vic, she is a credit to the Bristol comedy scene - STOP PRESS - ‘Amy Mason is a born comic. Can't wait to see her progress to a national treasure.' In 2014 Amy won the Dundee International Book Prize with her novel The Other Ida. On the day of the recording Amy was wearing an enormous pair of sheep shaped slippers and waiting to hear if she had been given a slot at the Edinburgh Fringe. One month on from this recording, we now know she has, of course she has, she is a startling comic and very, very funny. Amy cooked a pasta dish with leeks and crème fraiche, it was simple and delicious in delivery, as all good food should be. Hosted on Acast. See acast.com/privacy for more information.

Tomorrow, Sunday, March 9, 2024, is the 96th Annual Academy Awards. In their inimitable way, Amy and David created their own show—The First Annual Talking with My Mouth Full Food Awards. In it, they nominated, voted, and named their own winners in categories such as Best Funny Food Scene, Best Food Opening Credits, Best Scene with Raw Eggs (or the Irving G. Thalberg Salmonella Award), and so much more. Put on your gown or tux and join them!Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:RecipesCider-braised Rosemary Chicken with Leeks & BeansBlueberry Snacking CakeFlapjacks (Amy filled them with fresh raspberries)Golden SyrupNYT Marry Me Chicken***Food ScenesWilly Wonka Opening sceneMeryl Streep moans, "Butter!"Eat Drink Man Woman opening sceneTortilla Soup opening sceneBreakfast at Tiffany's opening sceneThe lobsters are loose in Annie HallThe family dinner in Saturday Night Fever"I'll have what she's having" in When Harry Met SallySpaghetti with syrup in ElfCaviar and baby corn in Big“I have nipples, Greg. could you milk me? in Meet the Parents“Prison cooking scene in GoodfellasClemenza's meatballs in The Godfather"Leave the gun, take the cannoli." in The GodfatherMaking ram-don in Parasite"Tyler's Bullshit" in The Menu The strudel scene in Inglourious BasterdsFeast of the seven fishes in The BearWallace and Gromit planning a trip to source cheese in Wallace and GromitThe presentation of the Brie in Julie & JuliaEmma Stone learns to tell a joke in Poor Things"You fold in the cheese," in Schitt's CreekRoyale with Cheese in Pulp FictionThe egg yolk scene in TampopoCook an egg on her stomach in Hot ShotsWhite Castle scene in Harold and KumarThe capezzoli di venere scene in AmadeusThe peach scene in Call Me by Your NameEvery chocolate scene in ChocolatPastries and shoes in Marie AntoinettePasta and arias in Eat, Pray, LoveQuail stuffed with foie gras and truffle vol-au-vents in Babette's FeastThe timbalo scene in The Big NightGaston eats eggs in Beauty and the Beast Cherries jubilee in The HoldoversThe pastel de nata scene in Poor ThingsDinner scene in Killers of the Flower Moon--Please leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

10 Questions. 10 Points. 10 Minutes. It's Friday so it's time for the final Perfect 10 quiz of the week.As always we have a great quiz lined up for you today and in just 10 minutes you'll be heading into the weekend feeling 10 times smarter.Enjoyed this episode? Make sure to share with your friends and family to see who can score the most points.Join the fun on social media by following:Facebook

Bonjour, food enthusiasts! Join me, your host, Andrew Prior, in the enchanting world of French cuisine as we kick off Season 4 of Fabulously Delicious, the French Food Podcast. Celebrating the culinary wonders that have shaped modern cooking, this season promises a delectable journey through the heart of French ingredients, dishes, and the captivating stories of those who have left an indelible mark on the country's gastronomic history. This episode is a continuation of the A to Z of French Herbs series. Today's herb is wild leeks or poireaux sauvages as they are called in France. A wild variety of the common leek that we all know but this is an unusual variety that is often considered a herb. Coming up in this season, I'll introduce the exciting addition of video content to the podcast, allowing you to visually savor the culinary delights of Fabulously Delicious. Tune in as the podcast continues to be a part of the Evergreen Podcasts network. Are you planning a trip to Paris or just dreaming of experiencing the city's culinary treasures? I have you covered with this recently released book, "Paris: A Fabulous Food Guide to the World's Most Delicious City." With 379 recommendations, including boulangeries, patisseries, wine bars, and more, this 2024 edition is your ultimate guide to navigating the food paradise that is Paris. Get your copy on my website here and make your culinary journey even more special with a signed and gift-packaged copy. But that's not all! I'm inviting you to join him in Vienne for an unforgettable culinary experience through our residency program. Immerse yourself in the flavors of France, learn from me, and the locals, and create lasting memories. Find more details and reserve your spot at the Vienne Residency Program. So, whether you're a seasoned Parisian or planning your first visit, pour a glass of wine, break some baguette, and immerse yourself in the world of Fabulously Delicious. Season 4 promises to be a mouthwatering adventure through the culinary wonders of the City of Lights. Thank you for listening, and as I always say, "Whatever you do, do it Fabulously." Merci beaucoup and Bon Appétit!

Dry conditions? Honestly, watering yourself silly is always an expensive exercise (especially in Wellington! Bottles of water are at least a dollar each…).  Protect your soil from evaporation by chucking a heap of mulch in between your plants; I've just finished my firewood stash and the smaller branches are chippered into big bags of mulch.  Timing is everything. Water tanks next to the house? Maybe now is a good idea to invest in some tanks, connected to your guttering, just saying…  Raspberries: If you have harvested your spring-fruiting raspberries, they need pruning now. Get down on your hands and knees and prune off all the old “canes”; It's easy to see which are old, brown canes with yellow old leaves and which ones are the new, fresh ones that will fruit for you next year.  Raspberries also have this habit of producing heaps of runners and canes far, far away from the original bed! Either mow them down of translocate these new runners to a new row. They'll survive that easily if done now, while the soil is warm.  Add some fertiliser and everybody's happy for next spring!  Note: autumn raspberries still have a crop to go!!!  Mid-summer is also the time to prune your plums when they have been harvested. I tend to do that now, with the summer heat still here. When you do it in late autumn or winter, the cooler, wetter weather can cause quite a few problems with diseases.  Remember: stonefruit bears its fruit on young wood, but the European plums (such as prunes, Damson, and Greengage) tend to fruit heavily on 3–4-year-old branches. In our garden the Damson and Greengage are our jam work horses, so they can be shortened back to the well-established branches.  Japanese plums tend to fruit on new wood, which means you can't be as ruthless; Think ahead!!  Vegies to sow/buy/plant: most of the winter crops:  Prepare your patches – compost, dig-over, make friable with a fork  Carrots in really good, stone-free soil. Well-drained and easy to penetrate for the roots (no forks in the carrots); Seed tape!  Swedes and beetroots – again, well-drained soils that don't stay wet too long (roots can rot in stagnant water  Leeks – yep always a good winter vegetable, start while soil is warm (good germination)  All the Brassicas can be sown or planted now, whatever you like; Caulies, Broccolinis, cabbages etc, etc. Protect from white butterfly larvae (still very prolific in the warm weather) – use “Success” (Yates) or fine netting that doesn't let the mother whites onto the leaf surface.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

Believe it or not, spring is around the corner.  Here in NorCal, it is still wet with periods of cold, so one does have to be careful with working soil and protecting from potentially freezes.  LOTS of prep to do for the upcoming season.   It is time to plant: ·       Broccoli ·       Cabbage ·       Carrots ·       Cauliflower ·       Collards, swiss chard ·       Kale ·       Leeks ·       Loose leaf lettuce ·       Peas ·       Potatoes….late in the month   Chores include: ·       Sow tomatoes inside ·       Start flowers (sunflowers, strawflower, zinnias, etc) ·       Direct sow sweet peas ·       Plant bare-root (roses, fruit trees, asparagus, strawberries, rhubarb, berries) ·       Spray fruit trees ·       Fertilize ·       Compost ·       Clean up, cut back ·       Prune roses, fruit trees   Help support feral cat rescue/spay-neuter/finding good homes by contributing at Flower Power Garden Hour Patreon.   To ask questions for future shows, submit them at: ·       Facebook ·       Instagram ·       email Marlene at marlenetheplantlady@gmail.com   Find Marlene over on YouTube, Instagram and Facebook

What happens to our gardens when it snows? This week David Maxwell heads to Downhill Demesne on Antrim's north coast to see how a blanket of white transforms how we experience the garden. He also chats to Una Quinn about her plans for the Bog Garden there in 2024. Along the coast in an equally cold Ballyvoy, Conrad McCormick is protecting his tender plants as the mercury drops and on the shores of Strangford Lough, Amy Kelly is able to harvest veg from her allotment despite it being midwinter. Expert Claire McNally will join David in studio to take live questions including one from a listener with rusty leeks and another who is growing peppers indoors through the colder months. Contact the programme on gardenerscorner@bbc.co.uk

(S8 E22) Find out why this 8000 year old plant is still popular today. Versatile, healthy, and affordable, it can be the side dish or the main star of your table. They can serve either as the star or supporting player in soups, stews, fritters, salads, chilis, burgers, and curries. Also they are replete with spiritual meaning. In the Jewish culture, lentils are an important food whose round shape symbolizes the cycle of life. In Arabic culture lentils are asassociated with prosperity. Many other cultures attach significance to lentils as well, including Italian and Hungarian people who consumed lentils on BBC New Year's Eve to being about wealth and prosperity since they can be shaped like coins. Whatever your draw is, Kate and Rick talk about the different types of lentils, and also provide some amazing ways to prepare and consume them. Also on the discussion block is a carrot, leek, and miso soup and a carbonara pizza. . . . . . . You Won't Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food, eating, diet, weight loss, weight management, health, fitness, compassion, kindness, meditation, mindfulness, humor, comedy, friendship, weight gain, foodie, podcasts, healthy eating.

It is the October To Do List, and that means it is a very busy time in the garden.  Clean up from summer vegetables and prepping for fall and winter. The days are cooler, but shorter – which means you have to work efficiently and hard. Episode includes Listener Q&A, with topics listed below.    It is time to plant: ·       Fava beans ·       Beets ·       Bok choy ·       Carrots ·       Celery ·       Swiss chard ·       Collards ·       Garlic ·       Kale ·       Kohlrabi ·       Leeks ·       Lettuce ·       Onions ·       Peas ·       Radish ·       Spinach ·       Turnips ·       All perennials, bulbs   Chores include: ·       Clean up vegetable beds (prevent diseases), mess from fruit trees ·       Collect seeds ·       Divide plants such as grasses, iris ·       Compost   Listener Q&A section.  Topics covered include: ·       What to do about aphid infestation on large trees ·       Lemon tree – producing fruit, but leaves are very pale ·       Succulents – fertilizer? ·       Best time of year to prune cherry tree ·       Tomato plants – to compost or not?   Help support feral cat rescue/spay-neuter/finding good homes by contributing at Flower Power Garden Hour Patreon.     To ask questions for future shows, submit them at: ·       Facebook ·       Instagram ·       email Marlene at marlenetheplantlady@gmail.com   Find Marlene over on YouTube, Instagram and Facebook

Cod with creamed mustard leeks, crispy black pudding

An amazing career and a humble soul, Samantha Leeks is joined by F1blag for an amazing episode this week. From F1 to GT world let's dive into the world of Motorsport. Do check our YouTube channel and give us a follow. Don't forget to check our YouTube live every month...

In this episode we are going to show you why you should be putting leeks into your air fryer. Get a recipe for leeks and potatoes cooked together and how to make fried leek rings  in the air fryer.

What to sow in May?  May is a busy month for sowing in the garden and while for the last few months we have been doing all our sowing inside in module trays or pots now we can start direct sowing into the ground.  So, what seeds can you sow in May? In the ground directly sow beetroot, carrots, turnip, parsnip, swede, lettuce, spinach, spring onions, radish, chard and more. Some of these I will sow in small amounts on a successional basis other such as parsnip which does not run to seed easily, I will sow a larger amount and do further sowings in June.  I will continue to sow my successional vegetables in small amounts in module trays in these I will sow Cabbage, Cauliflower, Calabrese, Brussell sprouts, Leeks etc.  In the greenhouse I will also be sowing pumpkin, sweetcorn, runner bean, celery, French beans, cucumber, courgette and I will also be trying melon this year in my polytunnel.  You can also sow most herbs this month. The herbs I will be sowing in May include coriander, basil, dill, parsley.  Also, many annual flowers can also still be sown these include marigold, nasturtium, nigella, cornflower, and calendula. I will also sow some Dahlia and other perennials this month.  It is important to continue to sow seed even when your beds look full so that you have some plants ready to fill your beds after your first harvest.   There will be a blog post on this episode very soon on my website. This blog and previous blogs along with all podcast episodes are available on my  Website :https://mastermygarden.com/  If there is any topic you would like covered in future episodes, please let me know.  Please like and follow Master My Garden on the following channels   Facebook: https://www.facebook.com/mastermygarden/ Instagram @Mastermygarden https://www.instagram.com/mastermygarden/ Twitter:https://twitter.com/tweetsbyMMG or email info@mastermygarden.com  Until next week Happy gardening John Support the show

(S8 E10) Umami is a word that has taken over cooking shows, recipes, and reviews all over America, being thrown around the way a chef throws salt over her shoulder. But what does it really mean? Kate and Rick explain this fifth basic taste, discuss its health benefits and composition, and give examples of how and when to use it. This word may have originated in Japan and Asian cuisine, but the taste of umami is found in ingredients and cuisines throughout the world. Often described as a savory, meaty, or earthy taste, it is a key to cooking more delicious food and it is easily available. From enhancing food, to enhancing flavor satisfaction, to lowering the need for salt, come find out all about this amazing taste. Also up for discussion is an umami-rich asparagus leek soup. . . . . . You Won't Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food, eating, diet, weight loss, weight management, health, fitness, compassion, kindness, meditation, mindfulness, humor, comedy, friendship, weight gain, foodie, podcasts, healthy eating.

It's that time in Pennsylvania!  So while you're out scouting or hunting for turkeys, keep your eyes and nose open for these springtime plants. The pickled leeks go great on a sandwich or make a perfect quick snack.  Read the written version of this recipe as prepared by Kory Slye Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Wild Leeks: Also known as ramps, wild garlic, wood leeks, ramson, and even very erroneously as spring onion, Allium tricoccum is a type of wild onion or garlic that can be found over much of Canada and the US.  They appear in the early spring in moist and shady woodlands with rich soil and are usually one of the first spring ephemerals to actually show up.  Popping up around March in Appalachia, you can expect to see them around the Great Lakes in April and in early May if you go further north. The plant can be found from Nova Scotia down to Georgia north to Hudson's Bay, and west to around Iowa and Manitoba.  The plant starts in the spring by sending out one to three broad green leaves from each bulb, which will be shallowly buried under the soil. The leaves are usually around 20cm or 8 inches long and have a red or burgundy section between the bulb and the main leaf. Bulbs tend to grow in bunches of two to six.  Clusters of bulbs will usually put out just one flowering stem once the leaves die back and the plant will flower as early summer progresses. The flowers, a white umbel much like many other allium flowers, give way to shiny black seeds before the plant disappears again until springtime.  Ramps will always smell strongly of garlic when lightly crushed, which is a great way to tell them apart from poisonous look-alikes like lily of the valley, or less dangerous plants like trout lily. If it doesn't smell oniony or garlicky, then it's not a ramp! Both the leaves and the bulbs of ramps are edible and they have a very interesting flavor that is somewhere between garlic, leeks, and onions, but with an added woodsiness that's hard to explain.  Extremely versatile in the kitchen, they can be inserted into basically any recipe using onions or garlic and will amp up the flavor beyond what either onions or garlic could have done.  First Nations peoples would often use them medicinally, with the Chippewa using the roots in a preparation that would induce vomiting, the Iroquois using a ramp tonic to treat intestinal worms, and the Cherokee using a similar tonic to treat colds, and the juice from the bulbs to treat earaches.  They were eaten as food as well, usually boiled or fried on their own or with meat as a flavourful and healthy springtime delicacy. The Ojibwa people would dry the plants out for use in the winter. I bet the burst of flavor the dried plant would add to winter stews was highly prized! It's said that the name for Chicago actually comes from the Me-nominee Nation's word for the plant, shika'ko. Apparently, wild leeks used to be very abundant where Chicago now stands.   The people who settled into the Appalachian mountains quickly took to the ramps that covered the forest floor there. They would often fry them in animal fat, but would also use them raw in a salad, or cook them up in potato or egg dishes.  There would often be springtime festivals celebrating the ramp in Appalachia, and the plant was once known as a bit of an Appalachian vegetable even though it grew in many other places.   About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

It's fair to say that Jacob Leeks has always had a passion for playing sport, and for writing about it as well. When he's not running out for Birmingham Blaze, he's reporting on football and so much more for the Daily Mirror – and at the end of February, his work was recognised as he picked up the Football Media Award at this year's Football v Homophobia Awards. So, it's high-time that we got Jacob on the podcast for a chat about him, his work and his love of all things sport! We chat about where Jacob's love of the beautiful game came from (and why it made his dad so happy!); how he got into journalism, along with the highs and lows that come with being in the industry; the journey he went on when it came to dealing with his own sexuality; winning that prestigious FvH Award; telling LGBTQ+ stories and so, so much more. It's a cracking chat with a brilliant young journalist, and we think you'll love hearing it! WANT TO FIND OUT MORE ABOUT OUR GUESTS? @Jacob_Leeks WANT TO GET IN TOUCH WITH THE PODCAST? @jack_murley jack.murley@bbc.co.uk

Grand Marshal of the StraightioLab Pride Parade Alison Roman finally joins us this week just in time for the release of her new book Sweet Enough! Did someone say brand synergy?! Alison finally opens up to the press (the gay podcasting ecosystem) about the difficulties of being mother, her aversion to soup at dinner parties, and whether “dilly” is the gayest word in Webster's Dictionary. Plus: we make her play a limited-edition game and introduce her to Sam's famous food startup Brooklyn Sleeve Co. Let's just say she's NOT impressed! See omnystudio.com/listener for privacy information.

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Leeks are the mild-flavored member of the onion family that that can be eaten raw or lightly cooked. Learn the basics of growing leeks including summer harvest and winter harvest leeks. Learn more about seed starting at Harvesttotable.com Seed Starting Supplies and Seed Planting Times. You can keep growing with these book from Stephen Albert and Harvest to Table: Vegetable Garden Grower's Guide, also Kitchen Garden Grower's Guide, and Vegetable Garden Almanac and Planner.  

Leeks and onions need about eight to 10 weeks to germinate before you can plant them in your raised beds and gardens outdoors. That means now is a great time to plant some indoors.

Starting onions from seed:Onion seeds are tiny little black seeds. Go figure, they are like more than 50% ofother seeds.They prefer to be planted in loose/fertile soil and or seed starting mix.You *can start them right in the ground if you have a longer growing season, butmost gardeners that aren't planting starts are starting seeds early in the year. Late-Jan- Feb.If you plant directly in your beds plant them an inch deep and keep rows at least 1foot apart.Onion plants have very shallow roots and throughout the season will require aconsistent watering plan or irrigation for best results.A lot of folks plant start onion seeds indoors or in a greenhouse using a bunchingmethod. Where many seeds are planted in almost a broadcast method in a largerpot. The seeds will grow and almost look like grass with tiny black specs on top.When it comes time to transplant outdoors you lift the entire bunch and carefullyseparate the individual seedlings. It seems tedious, but as long as your soil is fertileand loose its not too bad.Planting onion sets:Be sure when you are sourcing them that you source from LOCAL places and orknow your grow zone and what onion varieties grow best. IE: short day and longDay.Long day vs Short day onions:This is just referring refers to the approximate hours of daylight a variety of onionwill need in order to start developing the bulb. Short Day means about ten hours aday, while long day means twelve hours or more. This is important to consider whenchoosing for your zone.pH desired: 5.5-6.5- more acidic if you can.In general, onions are ready for harvest in 100 to 125 days from seed. If you plantedonion sets, expect to harvest in 60 to 80 days.How many onions do you eat in a year?Curing?Storage?Onions prefer 6-8 hours of sun per day.Plan for a spot with access to plenty of moisture as onions are slow drinkers. They do well in damp soil but need drainage… soaking wet feet leads to rotting bulbs.Know your zone and onion type. Long day onion varieties are generally best suited for zones 6 and lower and require 14-16 hours of daylight. Short day onions need about 10 hours per day and work for zones 7+. Day neutral onion varieties are pretty adaptable with about 12 hours of sunlight needed daily. Ideally suited for zones 5 and 6.If you're planning on storing onions over the winter, grow storage varieties suited for long term keeping. My favorites are Aisla Craig for short term storage and Stuttgarter, Yellow Sweet Spanish, Patterson, and Yellow of Parma for long term. I'm not really a red onion person so can't speak to that as much.

A delicious mix of strong side dishes that deserve center stage – take a listen!

It's getting cooler, even where we are in Zone 8b in SW Georgia. We're getting ready for Christmas and still harvesting from the garden. Tonight, we're discussing some of our favorite cold-tolerant plants to grow in the garden. There are those that are cold-tolerant but can't survive a hard frost, there are those that can do both. Let's discuss and grow together! Things To Keep In Mind When Growing Cold-Tolerant Plants Know the Average Frost Date for your zone (USDA site) light frost 34-32, hard frost below 32 (water in those cells turns to ice, which expands and bursts the cell walls of the plant, plants look sad and wilted) Variables that can affect: Wind, Humidity, size of the plant, soil moisture, mulching, row covers Soil Moisture: water has high specific heat and takes more energy to freeze water, dry soil is the enemy. Size of Plant: more mature plants and those that harden off do better. Mulching can protect the plants as well row covers can make them colder tolerant and protect them from freeze damage. Some will become sweeter and more delicious when they go through a frost. Plants That Will Not Survive A Frost Basil, beans, corn, cucumbers, eggplant, melons, okra, peppers, potatoes, pumpkins, summer squash, sweet potatoes, tomatoes, and tomatillos. Most Cold-Tolerant Plants: Hard Frost While we know that there are many plants that we can't grow in the colder months (list above) due to the risk of frost but there are quite a few vegetables that you can grow and will survive cold weather! Check out the list below! Carrots - roots are more tolerant than tops. Carrot roots can take down to 0 degrees, while the tops can take down to 18 degrees. You'll want to mulch for more protection. Fun fact: the cooler temps make the roots sweeter. Garlic - they actually really need cold temperatures and can take down to 0 degrees. Beets/Chard - these vegetables can take down to 15 degrees Brussels Sprouts - can handle temps down to 0 degrees, these also need cold temperatures Collards - this truly depends on the variety, some varieties can tolerate down to 0 degrees Spinach - spinach can take temperatures down to 20 degrees. Leeks, Chives & Parsnips - these two varieties can also take temps down to 0 degrees Onions - short-day onions can take temperatures down to 20 degrees, except for Walla-Walla or green onions, which can take much colder temps Kale - most, if not all, Kale varieties can take temps down to 10 degrees Kohlrabi - kohlrabi can take down to 15 degrees Moderate Cold/Frost Tolerant Broccoli & Cauliflower will do ok with moderate cold temps but the heads can get spongy at times. If the heads are present. you will need to cover or harvest. Cabbage can take up to lows of 25 degrees, the heads have been known to bust if it freezes. The following varieties are great in moderately cold temperatures, cilantro, mustard, turnips, rutabagas, radishes, fava beans, and some lettuces that are bread for cold tolerance. Cover Crops Our most cold-tolerant cover crop is Winter Rye, this variety can tolerate temperatures bottoming out at -30 degrees!! Frosty Berseem Clover is another variety that can survive pretty harsh temps of -20 degrees in the winter months. Hairy Vetch can typically handle down to -15 degrees, Australian Winter peas down to -10 degrees, Crimson Clover down to 0 degrees, and Daikon Radish down to 10 degrees. Product of the Week GIFT CERTIFICATES SEED POTATOES COVER CROPS Watch the Complete Show on YouTube Below: https://youtu.be/HPgvS8BGMIA

This week's Fresh From The Field Fridays Dan the Produce Man is joined by retail produce veteran Joe Watson who is also Vice President of Retail, Foodservice, and Wholesale at the International Fresh Produce Association. Joe and Dan discuss foodservice and retailer staffing challenges as well as what's cooking in the Watson household in #jeanskitchen. Some of the items include Broccoli Rabe, Louisiana Satsuma Mandarins, Leeks, cocktails and spuds! Tune in and Turn on! FANCY SPONSORS: Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com, Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com and John Greene Logistics Company: https://www.jglc.com CHOICE SPONSORS: Indianapolis Fruit Company: https://indyfruit.com, Equifruit: https://equifruit.comArctic® Apples: https://arcticapples.comSev-Rend Corporation: https://www.sev-rend.com and Jac Vandenberg Inc.: https://www.jacvandenberg.com Dole Fresh Vegetables: https://www.dole.com/en/produce/vegetablesand Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS: London Fruit Inc. https://londonfruit.com, Fresh Cravings: https://www.freshcravings.com, Freshway Produce: https://www.freshwayusa.comand Citrus America: https://citrusamerica.com --- Support this podcast: https://anchor.fm/theproduceindustrypodcast/support

Kevin Alves, a Chicago-based podcaster, performer and producer, joined Leah to talk about the Canadian shows Letterkenny with Shoresy before a deep dive into pirates. Kevin also turns the table and gets Leah to tell the whole story of how Jason Mantzoukas recommended Finding Favorites to everyone at the Chicago Theater on erev Halloween. Follow Kevin and Big Talk Podcasts online. BigTalkChicago.com Instagram Big Talk Podcasts Show Notes Squirmles Letterkenny Shoresy  Scooby-Doo! really did have a thing for pirates Goonies PirateSurgeon.com/ Pirate movie locations Doughboys: Pirates Dinner Adventure Treasure Island Pirate Battles in Vegas Sterling Festival The Pirates book series! History of punch Pirate health insurance The Treachery of Leeks tote bag is now available, if you like niche fandom tote bags. The West Wing Weekly Podcast Fronds with Benefits: Jason Mantzoukas on Home Cooking HDTGM All of Hrishi Hirway's links    

In episode 053 learn what you can use the green parts of leeks that you would normally just throw out.  Check out our show notes page for more information.

Welcome to No Limits! A PlayStation Podcast, your weekly podcast focused on all things PlayStation from the crew at Save The Game Media. Join Taylor, Breanna, and Sam every week as they go over the latest news/rumors around the world of PlayStation, intellectual discussion, and just fun! If you enjoy the show, make sure to like, share, and subscribe. If you want to support us further, check out our Patreon: https://www.patreon.com/SaveTheGameMedia This week we discuss the following: 1. GTA VI may have just been massively leaked (leeked) 2. PSVR games confirmed NOT backward compatible with PSVR2 3. God of War Ragnarok shows out at the most recent State of Play and more! Follow Us: https://twitter.com/SaveGameMedia Sam: https://twitter.com/samheaney Breanna - https://www.twitch.tv/fabulistbreanna Audio: https://anchor.fm/no-limits7 Join our Discord: https://discord.gg/89rMmfzmqw Our Website: https://savethegamemedia.weebly.com/ Support our Extra Life Goal: https://www.extra-life.org/participant/SaveTheGameMedia Win a copy of God of War Ragnarok: https://twitter.com/SaveGameMedia/status/1554935139049816064?s=20&t=dyYOaLSpJ1rhmhZhT5ajCg

Our intro is remixed by Poison FrogFollow us on Instagram Watch us play games live on Twitch Leave us a voicemail at (804) 286-0626 and consider supporting us through our Patreon Check out the Discord! News Links: Splatoon 3 Direct Super Punch Out Cheat 20 Games @ Gamescom Mario Kart Lan New Kojima Game

Lots of tasks during the hot summer season, including: Plant cabbage, carrots, beets, celery, kale, onion seeds, potatoes, mustards, chard, collards, leeks Deadhead flowers Hose off whiteflies, sticky traps Clean up old fruit on trees, ground Still time to summer prune fruit trees Order fall bulbs Support melons on the ground or on vines Continue to deep water young, newly planted trees Deadhead, cut back mophead hydrangeas   A wide variety of listener questions are addressed, including: How to control Leaf Miners on cucumber What type of milkweed for Monarch butterflies Lawn clippings for mulch? How to get rid of green hornworms Yellowing leaves on mandarins & limes Bubbles from the soil while when watering potted plants Pepper plant with black at the base of stems Do sunflowers stunt the growth of surrounding plants To ask questions for future shows, submit them at: Facebook Instagram email Marlene at marlenetheplantlady@gmail.com Find Marlene over on YouTube, Instagram and Facebook

In this episode, Leah Webb joins us to share how to successfully plan and plant your fall garden. With an emphasis on small gardening spaces, Leah breaks down the kinds of plants that work well in smaller gardens and for beginning gardeners, when to plant fall garden crops, how to establish healthy soil, and more. To see more podcasts, visit our Mother Earth News and Friends page. Check out the MOTHER EARTH NEWS Bookstore for more resources to help you achieve your health and farming goals. Go to the MOTHER EARTH NEWS FAIR page for webinar and courses on everything from gardening to livestock management. 

Do you need some inspiration for healthy meals at home? Listen to this episode! Annie Sargent and Sarala Terpstra geek out about French food and how to make it vegan. Tips for home cooks and vegan visitors who love French food. Keep in mind that a lot of classic French recipes that are vegan to begin with, do you know which ones? #joinusinfrance #vegan #recipes Sarala's and Annie's Cookbooks Sarala's cookbook: Vegan French Favorites: 30 Beloved French Recipes Reimagined Annie's cookbook: Join Us at the Table: Easy French Recipes Anyone Can Make at Home How about vegan visitors in France? Vegans visiting France can find many food options, especially in big cities. But inexpensive restaurants don't try to make classic French food vegan. Instead, they'll serve you curries or poke bowls, etc. The more expensive restaurants work harder at adapting French food to be, but it's a lot more work than making a basic vegan curry. Michelin Bib restaurants are especially good for vegans looking for an upscale meal in France. Table of Contents for this Episode [00:00:00] Classic French Recipes with a Vegan Twist [00:02:37] Interview [00:03:09] How long has Sarala been vegan? [00:04:02] Indian food is much more flavourful [00:04:37] Annie's book: Join Us a the Table [00:05:11] What is it like eating vegan in France? [00:05:36] Restaurants aren't prejudiced about vegan customers [00:05:54] Restaurants might try to accommodate vegans [00:07:30] Recipes in Sarala's cookbook: French Vegan Favorites [00:09:01] Ratatouille [00:09:15] Vegan French onion soup [00:09:58] La Pissaladière [00:10:35] Vegan sorbet [00:11:07] Végan béchamel [00:11:33] Blanquette de veau [00:11:55] Vegan galettes [00:13:20] Pan con tomate [00:13:24] Poulet Basquaise [00:13:32] Vegan salade juive [00:14:11] Soupe au pistou [00:14:29] Tian de légumes (always vegan!) [00:15:31] Mains in Sarala's cookbook [00:16:32] Beet tartare [00:16:48] Cassoulet [00:17:48] Cauliflower-au-vin [00:18:21] Vegan coq-au-vin [00:18:54] A lot of dishes were people just being resourceful [00:19:34] Snails [00:19:55] French cooking is not that complicated [00:22:00] Vegan fondue Savoyarde [00:22:34] Vegan gratin dauphinois [00:23:27] Vegan spinach souffle [00:24:10] Vegan tomates farcies [00:24:31] Vegan tomato tart [00:25:21] Vegan deserts [00:25:50] Vegan clafoutis [00:26:10] Reproducing cheese using vegetables [00:27:40] Favorite vegan meals you can make at home [00:27:58] Vegan braised endives [00:28:30] Vegan leeks and chicken [00:28:48] Vegan fondue de poireaux [00:29:30] Leeks are underrated and used a lot in France [00:29:54] Cauliflower florets [00:30:42] Using an air fryer [00:31:57] Buffalo sauce [00:33:01] Vegan sauces and dips [00:33:18] How do you find vegan restaurants in France? [00:35:19] Which apps can you find vegan restaurants on in France? [00:36:17] Do Indian restaurants in France have good vegan options? [00:36:27] Where to find Sarala's cookbook? [00:37:15] How is Béziers? [00:37:52] No bank account and visa [00:39:42] Any discrimination? [00:40:57] Thank you, patrons [00:42:21] Itinerary consult / Voicemap tours [00:44:21] Related episodes [00:44:34] French tip of the week [00:45:33] This week in French news [00:48:29] The Cluny Museum is open again [00:49:57] No more mask mandates on public transportation in France [00:51:23] Annie's personal update   Episode Page | Guest Notes | Transcript

eatured Stories -   Leaked news from Stormwind and Orgrimmar, Rizhak's latest scheme, and Eliandor and Sheilaah share and adventure with an orphan. Sponsors: Kaja-Kola, Keenbean Kaffa, The Tillers, Halfhill Market and Stormstout Brewery Recorded live at The Lazy Turnip Inn in the village of Halfhill, the Valley of the Four Winds in beautiful Pandaria! Reach us on Twitter @HalfhillReport, @PTaliep, @Toshmifune1, by email at halfhillreport@yahoo.com or on in the Discord channel. Find Toshmifune and Professor Taliep on the Wyrmrest Accord server! Find branded Halfhill Report and Halfhill Ag Alumni Merchandise at https://www.zazzle.com/store/halfhill_report Show Credits and Acknowledgements Opening Music and bumpers: China Town by Audiobbinger Productions http://freemusicarchive.org/music/Audiobinger/Audiobinger_-_Singles_1776/China_Town_1874 Copyright: Creative Commons Attribution-NonCommercial-NoDerivatives 4.0: Pandaren Inn Music - Mists Of Pandaria https://www.youtube.com/watch?v=F9l7Zm3Mo8Q Website Banner Art by  Sandra Schnell https://sanii.artstation.com   Logo Art by Toshmifune based on photo by imagesthai.com from Pexels https://www.pexels.com/photo/landscape-photography-of-cliff-with-sea-of-clouds-during-golden-hour-733172/  All place names, character names and music from World of Warcraft used in the Halfhill Report are the exclusive property of Blizzard Entertainment.  World of Warcraft is a trademark or registered trademark of Blizzard Entertainment Inc in the US and other countries. No copyright or trademark infringement is intended by The Halfhill Report.