One way to get past the blahs of late winter and to get some food inspiration for spring is to arrange a food swap with some friends and neighbors, especially if the focus is on bright flavors and lots of laughing. In this episode of In My Backyard, Lisa Bralts dishes out her best mustard recipe... and comes home with much more than that.
This winter's mild weather notwithstanding, it's a bit hard to believe the next growing season is already right around the corner. In this week's segment of In My Backyard, Lisa Bralts discovers that local growers aren't just thinking about the 2012 growing season - they're way ahead of the rest of us.
Though the calendar and the weather aren't necessarily matching up this year, it doesn't matter - the holidays are upon us, whether we're ready for them or not. For In My Backyard's Lisa Bralts, it's all about balance - taking stock of what happened in 2011, but looking ahead to the New Year, with its plans and possibilities.
So - what did you do with all those leaves this fall? In My Backyard's Lisa Bralts discovered a fortuitous, sustainable, and very local alternative to bagging them and leaving them for pickup.
Even garden veterans and able cooks have vegetables they irrationally fear. For Lisa Bralts, that vegetable is squash. Find out how she plans to finally get around this phobia in this week's segment of In My Backyard.
After hearing about someone who built a cider press made from an old washing machine, In My Backyard's Lisa Bralts went investigating in the neighborhood and chanced upon something even better. If you're an omnivore, that is.
Even though canning gets most of the attention during the food preservation season, Lisa Bralts finds that there's nothing to be afraid of when it comes to pickling and fermentation in this segment of In My Backyard.
Illinois' wine industry -- once one of the top producers in the nation -- is enjoying something of a comeback. In this episode of In My Backyard, Lisa Bralts tours a local winery and gets the goods from an Illinois wine expert.