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First Aired - 08/18/2009 06:30PM
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This week on Why We Cook, Erica continues her exploration into vegetables with Zukes, Cukes & Melons.
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The Death Of Erica's Tomato Plants & Cucumber Musings (10:30)
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Th'Idiot - Bedtime Acid, Tekserve, Erica Wides, tomato blight, Union Square Farmers Market, organic potting soil, planning for tomato crop, deer ate all of Erica's tomatoes, locavore, summer crops, vegetables, zukes, cukes & melons, summer squash, cucumbers, zucchini, cucumbers can also be cooked, kappa maki, cucumber sushi, Kawataro, history and folklore behind the word kappa, the Japanese think Yamakas look like kappas, waxed supermarket cucumber, seeds, industrial, used to pickles, seedless cucumbers cost more, lemon cucumbers, industrialized agriculture has narrowed selection down, heirloom tomato plants, Erica's tomato plants have been destroyed, Kirby cucumbers, there are hundreds of varieties of cucumbers,Cooking with Cucumbers: Riding the Wave of Julia Child Nostalgia (7:25)
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salads, dill, sour cream, buttermilk, salting cucumbers, yogurt, garlic & herbs, squeeze out the juice for use with cocktails, mix it with gin and lime, basil, radicchio, Culinary Institute, Julie & Julia, Mastering the Art of French Cooking, sweet breads, brain, mornay sauce, pickles, brine, celery, blanched carrots, green tomatoes, firm peaches, green beans, mushrooms, cucumber juice gelatin, riding the wave of Julia Child nostalgia, baked cucumbers in cream, sautéed,Attack of the Squash People (6:38)
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Marge Piercy - Attack of the Squash People, poem, zucchini the size of a short mans leg, leave zucchini raw, don't cook them, mandolin on thin slicer setting, shave zucchini length wise thin as possible, make a dressing out of white miso, garnish it with shredded nori, if you cook zucchini let it caramelize, roasting or grilling, cook out the water, let it caramelize, stuffed zucchini with shallots, garlic, breadcrumbs, white wine, olive oil, Provence, smaller zucchini are better, the bigger, the blander, harvesting zucchini is difficult, growing zucchini,Melon Preparations: The Taste Of Summer (3:06)
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melons, salt, feta, prosciutto, South America, Italy, melon is more than a dessert, watermelon with feta, olive oil and mint, culinary alchemy, the taste of summer, cracked black pepper, shave melon with mandolin, hot chili, grilled chicken, grilled fish, vino verde,To comment on this episode click here. There are currently Comments
First Aired - 09/19/2010 03:30PM
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This week on We Dig Plants Alice and Carmen discuss "The Three Sisters": corn, beans, and squash. These crops actually produce the highest yield when planted and grown together, and have been planted as such by Native Americans who passed knowledge of the sisters on to early American settlers. This trio also provides a very complete nutritional picture, with the corn providing carbs, the beans protein, and the squash fats an vitamins. Learn about the rich history of these sister veggies with tales of beans-as-currency, and peer at their potential hybridized future. This episode was sponsored by Whole Foods Market.
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We Dig Plants Introduction: Corns, Beans & Sqaush (11:35)
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Carmen DeVito, Alice Marcus Krieg, We Dig Plants, Heritage Radio Network, Whole Foods Market, NYC Craft Beer Week, corn, beans and squash, botanical history, mythology behind these items, corn provides the most calories per acre than any other plant, corn is not a perfect protein, weak compared to wheat and other grains, cultures that only eat corn suffer from nutritional deficiencies, interdependency of these three crops, form following function, old method of Bauhaus, square food gardening concepts, Eliot Coleman, Look At Them Beans by Johnny Cash,Look at Them Beans! (and corn, and squash) (15:21)
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you want to sow the seeds of the three sisters in spring, late May or early June in the New York area, you need a ten by ten foot square, corn bean mound, squash gets pretty big, you need deep soil and rich soil, six inch square per mound, keep the site free of weeds until the plants mature, choose beans that are teh runner type beans instead of the bush type beans, you want the beans to climb up the corn stalk, you need full sun, people overlook the flowers of vegetables, most Americans eat unripe green corn harvested in summer, traditionally the cob is sun dried and stored for winter use, beans can be eaten fresh or allowed to mature, chick peas, squash produces a lot of fruits, squash blossoms, using every part of the plant, Three Sisters Soup, recipe will be posted on the Facebook fan page!, first person to answer the quiz question on Facebook will win a special prize!, what year did Mazola corn oil come on the market?,To comment on this episode click here. There are currently Comments
First Aired - 10/03/2011 01:00PM
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This week on Let's Eat In, Cathy is joined by Rick Field, founder of the popular artisanal pickle company Rick's Picks NYC. Learn more about the art of food preservation and find out how Rick traded his career in television to pursue his passion for pickling. Find out why squash don't make for good pickles and hear what Rick's ideal date meal would be. This episode was sponsored by Hearst Ranch.
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Let's Eat In: Rick's Picks NYC (16:15)
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Cathy Erway, Let's Eat In, Heritage Radio Network, Rick's Picks NYC, Rick Field, pickles, pickling, artisan pickles, FDA low sodium, gluten free, Bill Moyers, running a small business, entrepreneurship, seasonality, People's Pickles,Pickles, Date Meals & Beer (15:31)
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pickling, food preservation, what doesn't pickle well?, Sweet & Sassy Pickles, heirloom, ideal romantic date meal, classic preparations, hot sauce, Beer Table, Justin Philips, pickle and beer pairings, smokra, smoked paprika, Sweet n Sassy pickles, quick pickles, bread & butter pickle,To comment on this episode click here. There are currently Comments
