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by keith
on May 16, 2013
In this episode I answer a question from a long time listener and supporter of Harvest Eating about cooking with fresh spinach. Uses for spinach and other bitter greens abound! It's heathy, tasty, versatile and easy to grow. Also, spinach and other greens are readily available at most farm
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by keith
on May 9, 2013
Today I discuss our very first visit to a local Montana farmer's market. Although the weather was NOT spring like we had a wonderful time mixing it up with the vendors and buying a few goodies for the house. I also take a few questions and talk about a very fun new sport for me-Fly
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by keith
on May 9, 2013
Today I answer some of your questions and add some of my advice too. These shows are fun for me because the topics are inspired by the Harvest Eating audience. Call in to 864-492-1499 or email
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by keith
on May 9, 2013
I discuss meal planning tips on this show and speak about how you need to think like a restaurant owner. Also a quick recipe for Mojo, the wonderful Latin sour orange and herb marinade with
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by keith
on May 9, 2013
In an effort to give ideas and suggestions to customers of Harvest Eating spice bends this show will discuss my ideas for using these spices or spices you can buy at the
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by keith
on May 6, 2013
Taking your questions today on The Harvest Eating Podcast. Feel free to send in more questions regarding food, cooking, local food and anything lifestyle food
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by keith
on April 23, 2013
On today's show I answer a few questions from the
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by keith
on April 23, 2013
On today's show I discuss making food for the canine in your life. Instead of feeding commercial food why not make your own to make sure the pup is getting the most nutrition and the least chemicals and
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by keith
on April 23, 2013
On this show I discuss the world of food products, food scientists and how label reading and just being smart can help you avoid their processed chemical rich garbage. BUYER
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by keith
on April 23, 2013
On today's show I discuss those miserable gravy packets you see all over the stores these days. As if we so darn lazy we need a packet of chemical laden food science to make a simple gravy. I will tell you what's in them, why you should avoid them and how to make a ral
