Food Freedom Radio: Planting the Seeds of Change

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Photos from top to bottom:

1) Homegrown grapes for homemade wine

2) Veggie stir fry with brown quinoa

From top to bottom, left to right:

1) Hummus, homegrown tomato, and homegrown cucumber sandwiches

2) Jared Walhole and Rebecca Koeter of Fruit of the City with the Minnesota Project, Laura & Karen 

3) Drying tomatoes

4) Bok choy miso soup

5) Garden Bounty: Basil and other vegetables

From top to bottom, left to right:

1) A homegrown garden salad

2) A homegrown stir fry

3) Sunday morning harvest

4) Another homegrown salad (but the dressing)

5) A garden bounty

From Top to Bottom, Left to Right

1) Apple Pie Oatmeal with Yogurt and Laura’s Homegrown Blueberries

2) Our Partner, Project Sweetie Pie, including founder Michael Chaney

3) A Project Sweetie Pie pop-up garden

4) A Project Sweetie Pie garden

5) From the Urban Agriculture Expo

The team and visitors in-studio. 

The team and visitors in-studio. 

Stuffed Maters (adapted from Veg Times Farmers Market cookbook)
  4 BIG Maters
  a couple of eggs
  ricotta and Romano cheese ( a cup of each) (I have used cottage cheese too, just drain it.)
  mozzarella cheese - shredded (about 1/2 cup)
  shredded yellow or green zucchini - about another cup
  S and P
  Fresh basil - chopped up finely
  Fresh corn, cut off the cob - boil some extra for dinner the night before so you have a couple of cobs left over ( save some for the topping)
  some finely chopped garlic and onion - I like lots of both…
 
  Cut off the mater tops, and use a small spoon to dig out the innards of the mater. Save these for later. Leave a good layer of fleshy meat on the skin inside. 
  Mix up the beaten eggs, the ricotta and 1/2 cup of the Romano cheese.  Add onion, garlic, basil, corn, zucchini, salt and pepper and about one cup of the tomato innards (use the chunkiest stuff).
 Put the hollowed out tomatoes in a baking dish.  Don’t squish ‘em in tight. (I like a glass one.)
 Stuff the hollowed out maters to the top with this gooey mix, sprinkle with the mozzarella first and Romano cheese second, sprinkle with corn kernels, add a dusting of fresh cracked black pepper. Put the mater lids back on top.
  Bake at 325 F for about 50-60 minutes, depending on the size of your maters. Let them cool about 10 minutes before you eat them. 
  I like to serve this with some crusty bread and some sliced cool avocado on the side.
  Yummer.
Stuffed Maters (adapted from Veg Times Farmers Market cookbook)
  4 BIG Maters
  a couple of eggs
  ricotta and Romano cheese ( a cup of each) (I have used cottage cheese too, just drain it.)
  mozzarella cheese - shredded (about 1/2 cup)
  shredded yellow or green zucchini - about another cup
  S and P
  Fresh basil - chopped up finely
  Fresh corn, cut off the cob - boil some extra for dinner the night before so you have a couple of cobs left over ( save some for the topping)
  some finely chopped garlic and onion - I like lots of both…
 
  Cut off the mater tops, and use a small spoon to dig out the innards of the mater. Save these for later. Leave a good layer of fleshy meat on the skin inside. 
  Mix up the beaten eggs, the ricotta and 1/2 cup of the Romano cheese.  Add onion, garlic, basil, corn, zucchini, salt and pepper and about one cup of the tomato innards (use the chunkiest stuff).
 Put the hollowed out tomatoes in a baking dish.  Don’t squish ‘em in tight. (I like a glass one.)
 Stuff the hollowed out maters to the top with this gooey mix, sprinkle with the mozzarella first and Romano cheese second, sprinkle with corn kernels, add a dusting of fresh cracked black pepper. Put the mater lids back on top.
  Bake at 325 F for about 50-60 minutes, depending on the size of your maters. Let them cool about 10 minutes before you eat them. 
  I like to serve this with some crusty bread and some sliced cool avocado on the side.
  Yummer.