KJAN Backyard and Beyond

Just in case you missd one of Lavon’s “Backyard & Beyond” programs, which air each Monday through Friday at 9:45 am, here they are!

Backyard and Beyond 11-27-2015

Backyard and Beyond, Podcasts

November 27th, 2015 by Chris Parks

Lavon Eblen speaks with Natalie Strueker, Director for Atlantic Public Library, about activities at the library in December.

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Backyard and Beyond 11-26-2015

Backyard and Beyond, Podcasts

November 26th, 2015 by Chris Parks

Lavon Eblen talks about being thankful for collaboration.

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Backyard and Beyond 11-25-2015

Backyard and Beyond, Podcasts

November 25th, 2015 by Chris Parks

Lavon Eblen speaks with Steve Livengood about bell ringing for the Salvation Army this holiday season.

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Backyard and Beyond 11-24-2015

Backyard and Beyond, Podcasts

November 24th, 2015 by Chris Parks

Lavon talks about soup!

Three Sisters Harvest Soup

  • 1 butternut squash – 1 to 1.5 pounds
  • 2 Tablespoons extra-virgin olive oil
  • 1/2 cup chopped white onion
  • 1/2 teaspoon minced garlic
  • 1/2 cup chopped carrots
  • 1 can (14 oz.) fat-free, reduced sodium chicken broth
  • 1 cup reduced sodium canned yellow corn
  • 1 can (15 oz.) fat free pinto beans, rinsed
  • 1/2 cup sherry (optional)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper

Peel, seed, and discard stringy fibers from the squash. Cut in small places, about 1 inch square.  Heat olive oil in a medium saucepan over medium heat.  Add squash pieces.  Cook approximately 5 minutes, using a wooden spatula or spoon to turn pieces frequently.  Add onion, garlic, and carrots and cook until onions are translucent, stirring frequently.  Add remaining ingredients, and bring to a boil.  Cover, reduce heat to a simmer, and cook for 20 minutes, until the squash pieces are tender.

Preperation time: 15 minutes
Cooking time: 30 minutes
Serving size: 3/4 cup
Exchanges per serving: 1/2 lean meat, 2 starch, 1 fat
Carbohydrate choices: 2
Per Serving  Calories: 240Carbohydrates: 35g
Protein: 7g
Fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 418mg
Fiber: 8g

Three sisters refers to the wonderful combination of beans, corn, and squash – foods traditionally grown and consumed together by many American Indian Tribes.  In the garden, corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out.  This recipe was printed in the Natural Home Magazine’s Nov/Dec 2009 issue.

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Backyard and Beyond 11-20-2015

Backyard and Beyond, Podcasts

November 20th, 2015 by Chris Parks

Lavon Eblen speaks with Emily Paulsen about the Holiday Harvest Market and her vendor efforts.

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Backyard & Beyond (11-19-2015)

Backyard and Beyond, Podcasts

November 19th, 2015 by Jim Field

LaVon visits with Laurine Price about the SHARE Program.

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Backyard & Beyond (11-18-2015)

Backyard and Beyond, Podcasts

November 18th, 2015 by Jim Field

LaVon visits with Emily Krengel CCHS Registered Dietitian about the Healthy U program.

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Backyard & Beyond (11-17-2015)

Backyard and Beyond

November 17th, 2015 by Jim Field

LaVon visits with Ouida Hargens of the Atlantic Area Chamber of Commerce about the Snowflake Drop and other holiday happenings.

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Backyard & Beyond (11-13-2015)

Backyard and Beyond

November 13th, 2015 by Jim Field

LaVon talks about the Harvest Market in Atlantic on November 23, 2015.

 

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Backyard and Beyond 11-12-2015

Backyard and Beyond, Podcasts

November 12th, 2015 by Chris Parks

Lavon Eblen speaks with Crystal Christensen with Allen Place about an upcoming fundraiser for Meal on Wheels.

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