Podcasts about spring vegetables

Dan Pashman, of The Sporkful podcast, is somewhat of a pasta fanatic. In 2021, he invented the pasta shape Cascatelli (and documented the process on his show). Now, he's back with a cookbook, Anything's Pastable. He joined Chris to nerd out about pasta and answer some listener questions.Recipes:Cacio e PepeBaked Pasta IdeasIdeas for Using Ground MeatShrimp ScampiSoup Weather InspirationBagna Cauda with Spring Vegetables

In this episode, Ken and Lisa of Watters Garden Center in Prescott talk about when you can start planting spring vegetables. Spring is coming and those great veggies we all enjoy are on gardeners minds. So when can you start planting? Listen in to find out!Listen to Mountain Gardener on Cast11: https://cast11.com/mountain-gardener-with-ken-lain-gardening-podcast/Follow Cast11 on Facebook: https://Facebook.com/CAST11AZFollow Cast11 on Instagram: https://www.instagram.com/cast11_podcast_network/

Vignarola is a celebration of spring and tastes just like spring in a dish. Prepare it at that magical moment when winter turns to spring and artichokes are still in season but you're heralding the arrival of fresh spring peas and fava beans. This episode also shares some little known facts about some of Rome's spring vegetables: Did you know that fava beans can be dangerous to eat for some people? Do you know what agretti are, or how to prepare them? And how about puntarelle? Do you know what they are, or how to clean them and cook them? This episode shares it all so tune in, then head to the blog post to explore the joy of Vignarola and spring vegetables in Rome...and lots of special spring recipes!

There's big benefits to planting your winter and spring vegetables in early-autumn. Edible garden specialist, Steven Hoepfner shared his expertise on ABC Talkback Gardening. 

There's big benefits to planting your winter and spring vegetables in early-autumn. Edible garden specialist, Steven Hoepfner shared his expertise on ABC Talkback Gardening. 

Molly Yeh creates a springtime feast that includes One-Skillet Chicken with Spring Vegetables, crispy Dill Flakey Bread, a nutty Walnut Romesco Sauce for dunking and the most-beautiful Glazed Lavender Sugar Cookies for dessert.Below are the recipes used in today's episode:Skillet Chicken with Spring Vegetables: https://www.foodnetwork.com/recipes/skillet-chicken-with-spring-vegetables-8400121Glazed Lavender Sugar Cookies: https://www.foodnetwork.com/recipes/glazed-lavender-sugar-cookies-8400078Dill Flakey Bread: https://www.foodnetwork.com/recipes/dill-flakey-bread-8400097Walnut Romesco Sauce: https://www.foodnetwork.com/recipes/walnut-romesco-sauce-8400122Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. 

Starting a crop of cool-season greens.

We welcome back Valley's owner Brad Watts to discuss what vegetables to start indoors and outside right now (don't worry - you're not too late!)

Today we celebrate an old poet who loved gardens, We'll also learn about an inventor and architect who created a large machine to help move established trees during the establishment of Prospect Park. We hear a delightful excerpt about a purée of spring vegetables. We Grow That Garden Library™ with a beautiful set of Paper Flower Cards - a little stationery set for the gardener today. And then, we’ll wrap things up with a British philosopher, mathematician, and author who won the 1950 Nobel Prize for literature. He spent a great deal of time studying happiness, and no surprise - he found it in a garden.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy.   The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Curated News Gardening 101: Solomon’s Seal | Gardenista | Marie Viljoen   Facebook Group If you'd like to check out my curated news articles and original blog posts for yourself, you're in luck. I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there’s no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community, where you’d search for a friend... and request to join. I'd love to meet you in the group.   Important Events May 18, 1048 Today is the birthday of the Persian mathematician, astronomer, and poet Omar Khayyam (“Ky-yem”). In 1859, the British writer Edward FitzGerald translated and published Omar’s signature work, The Rubáiyát (“Rue-By-yat”). In The Rubáiyát, Omar wrote some beautiful garden verses: I sometimes think that never blooms so red The rose that grows where some once buried Caesar bled And that every hyacinth the garden grows dropped in her lap from Some once lovely head. Today in Iran, tourists can visit the beautiful mausoleum of Omar Khayyam and the surrounding gardens. And gardeners in zones 4-9 can grow a pretty pink damask rose named Rosa 'Omar Khayyam.' Over on the Missouri Botanical Garden website, they report that, “'Omar Khayyam' ... is reputed to have grown on the tomb of Omar Khayyam in Persia, [and] was brought to England by William Simpson, an Illustrated London News artist, and in 1893 was planted on the grave of Edward Fitzgerald, who translated the Rubaiyat of Omar Khayyam into English. According to the Modern Roses 12 database of the American Rose Society, it was registered in 1894. It is a small, dense shrub with grayish-green, downy foliage and numerous prickles. Its clear pink, double flowers are 2 in. wide with a small center eye and 26 to 40 petals. Blooming once per season in late spring to early summer, the flowers are moderately fragrant and in groups of 3 to 4. 'Omar Khayyam' grows 2 to 3 ft. tall and wide.”   May 18, 1839 Today is the birthday of the American civil engineer, landscape architect, inventor, and plantsman John Yapp Culyer. John was commissioned to work on parks in major cities across America - like Chicago and Pittsburgh. He was the Chief Landscape Engineer of Brooklyn’s Prospect Park, which opened to the public in 1867. During his time at Prospect Park, John invented a machine to help relocate large trees. His impressive tree-movers (he had two of them built) moved established trees and placed large specimen trees from nurseries. In February 1870, the Brooklyn Eagle reported that John’s tree-moving machines had relocated 600 trees - a feat in scope that had never been attempted. To aid with pruning old-growth forest trees, John invented the extension ladder. John’s ladders would stand on a platform and extend over fifty feet in the air. The New York Historical Society shares photos of John’s workers on these ladders, and the images are breathtaking - the danger of working on those ladders is so obviously apparent.   Unearthed Words “Beef consommé or purée of spring vegetables," she read aloud. "I suppose I'll have the consommé." "You'd choose weak broth over spring vegetables?" "I've never had much of an appetite." "No, just listen: the cook sends for a basket of ripe vegetables from the kitchen gardens- leeks, carrots, young potatoes, vegetable marrow, tomatoes- and simmers them with fresh herbs. When it's all soft, she purées the mixture until it's like silk and finishes it with heavy cream. It's brought to the table in an earthenware dish and ladled over croutons fried in butter. You can taste the entire garden in every spoonful.” ― Lisa Kleypas, a best-selling American author of historical and contemporary romance novels, Devil's Daughter Grow That Garden Library Paper Flowers Cards and Envelopes: The Art of Mary Delany by Princeton Architectural Press   “Each exquisite paper flower in this elegant collection blooms with extraordinary detail and color. Eighteenth-century British artist Mary Delany created each piece by cutting and layering tiny pieces of paper on black ink backgrounds. The fine shading and depth are as intricately detailed as a botanical illustration and scientifically accurate as well. Printed on thick, textured paper, the set features sunflowers, rhododendron, cornflower, water lilies, and more. Perfect for any occasion that warrants beauty and sophistication.” You can get a set of Stationery featuring The Art of Mary Delany by Princeton Architectural Press  and support the show using the Amazon Link in today's Show Notes for around $15   Today’s Botanic Spark Reviving the little botanic spark in your heart May 18, 1872 Today is the birthday of the British philosopher, mathematician, pacifist, and author Bertrand Russell. Bertrand won the Nobel Prize for Literature in 1950 for his work called A History of Western Philosophy (1945). One of Bertrand’s first works was about happiness and how to find it. He wrote, “Anything you're good at contributes to happiness.” Bertrand also wrote: “I've made an odd discovery. Every time I talk to a savant I feel quite sure that happiness is no longer a possibility. Yet when I talk with my gardener, I'm convinced of the opposite.” And “The happiest person I have ever known is my gardener, who each day wages war to protect vegetables and flowers from rabbits.” As for the cure for anxiety, Bertrand once told this story, “I knew a parson who frightened his congregation terribly by telling them that the second coming was very imminent indeed, but they were much consoled when they found that he was planting trees in his garden.” When it came to the natural world, Bertrand recognized the limits of the earth’s natural resources, and he liked to say, "It's co-existence or no existence." It was Bertrand’s study of happiness that led him to recognize the power of hope. He wrote, "Man needs, for his happiness, not only the enjoyment of this or that but hope and enterprise and change." Bertrand hoped that humankind would get smarter about the natural world and our planet. He wrote, “The world is full of magical things patiently waiting for our wits to grow sharper.”   Thanks for listening to The Daily Gardener. And remember: "For a happy, healthy life, garden every day."

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

This episode is all about Spring Vegetables! This is our 12th episode, and the last episode of this season! Check out theflexitarianfeast.com for all of the details and relevant links! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/theflexitarianfeast/message Support this podcast: https://anchor.fm/theflexitarianfeast/support

Despite the cool wet weather, we are harvesting spring vegetables like salad greens, radish and spinach.

How to safely harvest spring vegetables such as salad greens, radishes, and spinach.

In this episode the Dinner Sisters cook three globally inspired dinners:Instant Pot Butter Chicken from Food 52Kimchi Pancakes from Bon AppetitOversized Mozzarella Arepas with Spring Vegetables from Food 52In the second half of the show (the smorgasbord, as regular listeners know), the sisters dish on the best summer spritzers. 

In today's episode we're paying a little culinary tribute to all of nature's bounty, especially when it comes to spring vegetables. I'm going to tell you why this is my favorite season when it comes to food, I'll share my favorite spring veggies and tell you exactly how to prepare them. I also answer a listener question regarding mushroom risotto, teach you how to make it and what to use instead of cream or parmesan to make it very creamy. I give you tons of vegan meal ideas and more. It's going to be yummy! For the links, photos and videos mentioned in this episode click here!

In today's episode we're paying a little culinary tribute to all of nature's bounty, especially when it comes to spring vegetables. I'm going to tell you why this is my favorite season when it comes to food, I'll share my favorite spring veggies and tell you exactly how to prepare them. I also answer a listener question regarding mushroom risotto, teach you how to make it and what to use instead of cream or parmesan to make it very creamy. I give you tons of vegan meal ideas and more. It's going to be yummy! For the links, photos and videos mentioned in this episode click here!

This week, Liam brings Chef Mark Dommen of 'One Market' San Francisco for their Foodie Chap chat. | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area.

6: Spring Vegetables by Butter & Jam Podcast

Join Cheryl and guest as they discuss Planning for Spring Vegetables.

A five minute radio show airing weekly focusing on gardening, nature and outdoor living produced by the Alabama Cooperative Extension System. Visit us at www.backyardwisdom.info. You can also find Backyard Wisdom on Facebook and follow @BackyardWisdom on Twitter.

Well folks, it's that time of year again-green beer and corned beef for all!...If you're not exactly thrilled with the prospect of sporting some seriously stained teeth and boiling meat and potatoes, don't worry-you're not alone. While we are all big fans of the Irish-and don't necessarily mind the once-a-year corned beef and cabbage dish-we can certainly come up with something a little more appealing to celebrate with.Something appealing, something green....hmmmm.....Well, for starters, as soon as March rolls around you should pretty much know that winter is coming to a close. This weekend marks the "spring forward" in daylight savings time and the winter chill is finally starting to wear off.Birds all across the New York metro area have been chirping.Fortunately, the coming of spring means a whole new season of delicious vegetables and herbs to choose from. Our favorite green this month is the artichoke. Delicious and versatile, this veggie is truly one of nature's gifts to us-and March is one of the best times to buy it. If you've never prepared an artichoke, the task may seem a little daunting. Please don't fear it-the pay out is amazing. There are a number of great websites out there to help you with the basic preparation of an artichoke. We love the Becks and Posh blog for the breakdown. And, after you work on technique a bit and come to realize that you can never live without this particular vegetable again, you will be ready for our Artichoke Dip Recipe. It is a classic.Although the dip uses canned artichoke hearts, you will need to prepare at least 2-4 actual artichokes, so that you can serve the leaves. If you live in the New York metro area, visit Fresh Direct to get both tasty canned hearts, and fresh produce. And of course, if you're feeling adventurous, and you have some time on your hands, feel free to skip the can and go for the real thing!Have fun bragging to your friends this holiday about who's really the MOST green this year!Erin Go Bragh!Artichoke DipWe thought it would be fun to post the video for you this week. No going back and forth between the website and the blog!