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 12-07-2015

Backyard and Beyond, Podcasts

December 7th, 2015 by Jim Field

Lavon Eblen speaks with Shiona Putnam from Cass County Museum about a Holiday Open House.

Play

Backyard and Beyond 12-04-2015

Backyard and Beyond, Podcasts

December 4th, 2015 by Chris Parks

Lavon talks about the “Kilroy was here” phrase started in WWII as we approach Pearl Harbor Day.

Play

Backyard and Beyond 12-03-2015

Backyard and Beyond, Podcasts

December 3rd, 2015 by Jim Field

Lavon Eblen speaks with Atlantic Area Chamber of Commerce Executive Director Ouida Hargens about Christmas in Atlantic.

Play

Backyard and Beyond 12-02-2015

Backyard and Beyond, Podcasts

December 2nd, 2015 by Jim Field

Lavon talks about forgiveness.

Play

Backyard and Beyond 12-01-2015

Backyard and Beyond, Podcasts

December 1st, 2015 by Jim Field

Lavon talks about fat loss tips.

Play

Backyard and Beyond 11-30-2015

Backyard and Beyond, Podcasts

November 30th, 2015 by Jim Field

Lavon Eblen speaks with Atlantic High School Student Tori Kroegh about the National Catholic Youth Conference.

Play

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.

Play

Backyard and Beyond 11-26-2015

Backyard and Beyond, Podcasts

November 26th, 2015 by Chris Parks

Lavon Eblen talks about being thankful for collaboration.

Play

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.

Play

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.

Play