Food

Some summer squash, zucchini and winter squash varieties can be trained to grow vertically, just like climbing peas and pole beans.

Food reporter Priya Krishna joins to discuss her new cookbook and preview an event at The CT Forum. Samad Gardens Initiative teaches newbie gardeners how to grow food, and Mercado Popular is a CSA grocery improving access to fresh food in Hartford.

We all know and love 'Genovese' basil, but there are many other flavors to basil. 'Thai' basil is perfect in Asian recipes and it has a sweet, anise-like flavor. 'Christmas' basil is pine-y and fruity. 'Lemon' basil and 'Lime' basil have smaller leaves with a strong citrus smell. 'Holy' basil (aka Tulsi) is used in Indian cooking and medicines. It has a strong, spicy taste.

This hour on Seasoned, we talk about the best ice cream shops in the state with people obsessed with local ice cream. Plus, meet the owner of Sweet Claude's and learn about the cows that produce the milk for UConn Dairy Bar.

The 54th annual Earth Day is upon us. While it's great to participate in Earth Day activities, why not make some changes to how we garden to support life on this planet better?

Horticulturist Renée Giroux talks about her approach to farming and the role small family farms play in offsetting climate change. And, author Susan Spungen gets you excited about spring cooking. Plus, Karyn Bigelow is building a community for Black beekeepers.

If you're a veggie gardener, you probably already grow broccoli, cauliflower, cabbage, Brussels sprouts and kale. Why not experiment with two other Brassicas: kohlrabi and rapini?

Meet the co-owners of the coffee shop at the Hartford Public Library. Pair books with wine, and learn about the Durham Public Library's Cookbook Club and Teen Test Kitchen. Plus, surprising things cooks might find in the Library of Things.

Growing peas is easy, if you follow a few simple guidelines.

Science teacher Xander Lowry is our guide as we tap trees, gather sap, split wood and make syrup with local students. Plus, Jeremy Whipple, of the Mashantucket Pequot Tribal Nation, talks about the prized syrup made at the Mashantucket Sugar Shack.