The Kitchen Garden Magazine Podcast
Arts:Food
Corn ranges from savoury to super sweet, yellow to blue, giant growers to hip high minis – it’s not just sweetcorn! It has always been a staple of native Indians in the United States, with most corn varieties actually being more savoury in flavour and used as a ‘starch’ – like potatoes – for many meals. Many have a richer, rounder flavour, almost like chestnuts. This is totally different to some modern, one dimensional sweetcorns which are just sweet with little flavour. Written by Rob Smith, read by Rachel Atkins.
For information regarding your data privacy, visit acast.com/privacy141 - KG Editor Steve Ott talks to Tayshan Hayden-Smith
140 - The Veg Plot in April
139 - An Interview with Milly Fyfe
138 - An interview with Susy Bortolot
137 - The Team chats to gardening expert Martin Fish
136 - What are we doing in January?
135 - November in the veg garden
134 - Barnsdale Gardens, proud to be peat-free
133 - Nick Fraser of Nunnington Hall - Living Inspiration
132 - Sharing a lifetime of gardening knowledge with Terry Walton
131 - Kitchen Garden Magazine interview with Huw Richards
130 - How to start a new plot with Stephanie Hafferty
129 - April on the KG Veg Patch
128 - An Interview with Helena Dove
127 - Mini Veg with Big Benefits
126 - Sprouts you'll like
125 - It just has to be herbs
124 - Just wild about garlic
123 - Pest and Disease Control Without Chemicals
122 - Lettuce Talk
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