They're beautiful. They grow in semi-shade. They've got large, almost tropical-looking leaves on them. The fruit's ready usually in September, October, into early November.
Pawpaws. That's what Chef Daniel Orr is working with in his kitchen today.
These green fruits look like they'd be more accustomed to hot, beach-like climates, but they grow wild all over the U.S. We talk to a local forager today to get some tips for finding what ‘round these parts we call the Indiana Banana.
Author Andrew Moore talks about how farmers have tried to grow a market for cultivated pawpaws and why it just hasn't taken off.
With Harvest Public Media, some marijuana growers in Colorado are misusing the term "organic." What state regulators are trying to do about it.
And, pick your okra when it's still small, and you can eat it raw. We've got a recipe for that.