This Week's Episode

Hosted by Lynne Rossetto Kasper

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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Maple Granola

 
 

Tim Herd

iStockphoto
Ingredients

  • 4 cups old-fashioned rolled oats
  • 1 cup each coarsely chopped walnuts and unsalted peanuts
  • 1 cup hulled sunflower seeds
  • 6 tablespoons maple syrup
  • 6 tablespoons vegetable or canola oil
  • 1 cup raisins and chopped dates

Instructions

1. Preheat oven to 300ºF (150ºC).
 
2. Mix oats, nuts, and seeds in a large bowl.
 
3. Combine syrup and oil in a small bowl and microwave 30 seconds until warm. Pour over dry oat mixture.
 
4. Work the combined ingredients with your hands until material is uniformly moist, then spread on a lightly greased or nonstick cookie sheet.
 
5. Bake for 30 minutes, stirring occasionally, until golden in color.
 
6. Cool granola to room temperature and stir in dried fruit. Store in well-sealed jars or plastic bags.

Recipe from the book Maple Sugar: From Sap to Syrup: The History, Lore, and How-To Behind This Sweet Treat.

Categories: 
BeansBreakfastEating Close to the GroundGrains, Flours, BeansMother's Day

Tim Herd is a naturalist, scientist, educator, writer and broadcaster. He is certified as a park and recreation executive, and is the recipient of the Shelburne Environmental Leadership Award. He is the author of three books: Discover Nature in the Weather, Kaleidoscope Sky and Maple Sugar.

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

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