iEat Green - Seed to Salad with Peter Burke - 12/27/12

My guest today was Peter Burke, an avid gardener and author of the new book, Indoor Gardening, Seed to Salad in Seven Days. Peter has been teaching gardening classes in Vermont, for the past 7 years, and decided to write this book, to share his passion and excitement about how easy it is to grow greens indoors all winter long. As a service to his students, he started the website, thedailygardener.com, to make it easy for people to order top quality, organic seeds, which have a high germination rate, and excellent flavor. The foolproof method which he shares with us, is something one can easily adapt and bring into classrooms or workshops with children and young adults, in schools, libraries or at home. Quick Seafood Chowder 2 Tablespoons Olive Oil 2 cups organic onion, chopped 1 cup organic carrots, chopped 2 org. potatoes, cut into bite size cubes 3 stalks org. celery, chopped 1 organic pepper, chopped 2 cups organic broccoli florettes 1 cup organic frozen corn 2 Tbs. chopped garlic 1 32 oz. jar organic tomato sauce 5 cups boiling water 3 Tbs. parsley 1 Tbs. cilantro, chopped 1 Tbs. dill, chopped 2 teaspoons salt fresh pepper, to taste ½ teaspoon red pepper flakes 1 can chopped clams 1 lb mixed seafood (I use the Trader Joe’s frozen Seafood Blend) In a large pot, cover bottom with the olive oil. Sauté onions over med heat until translucent. Add carrots and potatoes and cook for another 5 minutes. Add garlic, celery and peppers, and continue to stir and cook for a few more minutes. Add a touch of boiling water if vegetables are sticking. Add the tomato sauce, water, herbs, salt and pepper, and red pepper flakes. Add the corn, and simmer for 10 minutes. Adjust the spices and salt and pepper for your taste, before adding the seafood, clams and broccoli. Continue cooking for another 10 minutes and serve immediately. Garnish with parsley or cilantro.