I've been freezing -- blanching and freezing -- zucchini in all different forms and manners so that it's ready to go for soups and stews come winter.
Does that sound familiar to any gardeners out there? Lorre Heber is joined by two other food and garden experts to talk about ways to store your harvest for use later in the year.
Why some farmers are signing up for insurance policies to cover the tourism part of their business, that story from Harvest Public Media.
Mimi Shotland-Fix talks about starting a home food business.
Daniel Orr uses Swiss chard in a gratin recipe.
And, farm-to-table chefs get experience with the first part of that catch-phrase -- the farm.