Priscilla the egg lady joins us to talk about how to grow swiss chard and how to cook swiss chard. Priscilla is using a double row method this year.
Josh Bauer then joins us to talk about what’s it like to go to the Culinary Institute of America and then start your own farm in Florida. You can check out Josh’s farm at his website here.
photo by tangle_eye
Mark
I’m glad Priscilla talked a bit about dried beans. There are a bazillion varieties. They’re easy to grow giving a big return. They’re nutritious. You don’t need a dehydrator, canner, freezer, refrigerator to keep a good supply on hand. So many cuisines make good use of them, like Mexican and different Mediterranean ones. Everybody loves baked beans, hearty winter soups and chili. And it’s not rocket surgery to cook them.