Apr 4, 2019  | 27 min  | Ep 804

One of the first crops to go into the ground in spring is peas. They are a welcome fresh ingredient after a long winter. Garden peas and snow peas each have their distinctive qualities but at Rhizosphere farm in western Iowa, sugar snap peas are the go-to crop for fresh spring flavor. Chef Julie Schoenherr from Sioux City kicks that flavor up a notch in our studio kitchen with clever recipes like pea pesto.

And, we’ll explore a resourceful initiative called Table to Table in the Iowa City area. The effort hooks up extra food with those in need.

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