This Week's Episode
Hosted by Lynne Rossetto Kasper
Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.
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Ingredients
Mango Chile Popsicles
Instructions
Puree all the ingredients, except the shredded coconut, in a blender, then stir in the shredded coconut. Pour the liquid into pop molds, and freeze for 8 hours. Just before serving, put the molds in hot water for a few seconds, so you can remove the pops.
Mango Chile Popsicles
Peel the mangoes, cut the flesh from the pits, then puree the flesh with the remaining ingredients. Pour the liquid into pop molds, and freeze for 8 hours. Just before serving, put the molds in hot water for a few seconds, so you can remove the pops.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.
