Planet Green
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Hardwick, Vermont is a place where the community of farmers and small business owners band together, creating a locally-based 21st century food system. Emeril visits the town leaders of this movement to find out how each plays a key role in keeping it local, healthy and sustainable.
From seeds to cheese, turnips to tofu, Emeril cooks ingredients with the people who grew them. Dishes like Constant Bliss Ravioli, Grain Stuffed Acorn Squash, Pork Chops With Baley Hazen Blue and Tofu Vegetable Stir Fry are just a few of the plates inspired by the connected farms and farmers of Hardwick.
Emeril on Organic Farming:
Organic Seed is Better Suited to Organic Growing Conditions
- In organic farming systems, nutrients come from complex fertilizers such as
compost, so plants need vigorous roots to seek out dispersed nutrients in the soil.
- Organic growers use less and milder applications for pest and disease protection, so plants are required to provide more of their own defense.
- In organic variety selection programs, flavor and appearance consistently top the
list of traits to evaluate. In recent years, more research has gone towards developing and evaluating varieties for organic farmers.
- High quality organic seed comes from varieties that have proven themselves under organic conditions.
Recipes featured in this episode:
Constant Bliss Ravioli With Wild Mushrooms
Grain Stuffed Baked Acorn Squash With Clothbound Cheddar
Grilled Pork Chops With Grilled Pears And Baley Hazen Blue Cheese
Tofu Vegetable Stir Fry
Braised Chicken and Savoy Cabbage In Vermont Hard Cider
Roasted Romanesco With Cabot Clothbound Cheddar
Herb Roasted Fall Harvest Vegetables
Maple Soy Milk Panna Cotta
Emeril's Walnut Crostini with Shaved Chiogga Beets and Local Goat Cheese
Emeril's Roman Style Greens
WATCH VIDEO: Emeril Green: Vermont's Finest Organic Fine Food
Don't miss this episode of Emeril Green. Check our tv schedule for local listings.
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