Hi Everyone,

As summer winds down and the evenings begin to cool, it’s time to harvest much of my garden, and to plant my vegetables for the Fall. I’ve harvested all of my basil and made pesto to last me through the winter. The last of my tomatoes are ripening on the vine, as are my peppers, eggplant and green beans. My Swiss Chard, Kale and Collard greens are still going strong, and I need to create more recipes that are green leaf centric, to use up some of what I am harvesting. (My recipe this week uses a lot of kale and Swiss Chard in the Squash Vegetable Lasagna!) I also planted a few new beds of Collard Greens and Spinach to take me into the Fall. I still have lettuce, arugula and mizuna greens in the garden, but planted a few more beds of those as well, so I will have fresh salad into the winter. The new raised beds that I installed this year are equipped with piping that will allow me to cover the beds with heavy plastic and extend my growing season. I’m very excited about that!

I have a new member of the family. Meet Leia! She is a 10 week old, lab/beagle puppy, that we adopted from the North Shore Animal League. We are so glad to welcome her into our home!

My guest this week is Steven Satterfield, the executive chef and co-owner of Miller Union, an award-winning, seasonally-driven restaurant located in Atlanta’s Westside neighborhood. I met Steven this past July in Colorado at Slow Food Nations, and had the opportunity to hear him speak about the state of our food system and his commitment for local and seasonal foods. Since opening the restaurant in 2009,  they have received various honors on many national lists including Eater, Bon Appetit, Food & Wine and Esquire. In 2015, Satterfield released his first cookbook, Root to Leaf, and this year he was named Best Chef: Southeast by the James Beard Foundation. Please join me on Thursday as Steven Satterfield shares with us his philosophy on food and community.

Remember, my show is recorded live, every Thursday, from 10-11 am, EST.  To tune in, navigate to PRN.fm and click the “Listen Live” button on the left. Also try downloading the PRN mobile app, and take the station with you wherever you go! If you want to call in during the show with any questions for me or my guest, the call in number is 888-874-4888.

If you can’t tune in at that time, you can listen to the show in the PRN archives, or through a direct phone line to my archives. Just dial 1-701-719-0880, and you can listen to the past 5 weeks of shows! Of course you can also access the shows through my website, or through iTunes. Please “like” iEat Green’s Facebook page and feel free to rate the show and leave comments on iTunes and on my website. Thank you all for your support.

With love and gratitude,

Bhavani