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New York Apple Harvest

Season 19 Episode 3 | 26m 30s

Forget New York City! A “Big Apple” tradition at this Empire State location is all about the tasty fruit. An Ohio farm family finds new ways to market their products to overseas consumers. Carrots are good for you – and tasty, thanks to this Farm to Fork carrot soup recipe. A father and son farming team brings new ideas to their Virginia operation.

Aired: 04/19/26
Funding for America’s Heartland is provided by US Soy, Sustainable Agriculture Research and Education, Rural Development Partners, and a Specialty Crop Grant from the California Department of Food and Agriculture.
Extras
Explore the life and legacy of notable Black scholar and civil rights pioneer W.E.B. Du Bois.
Sister Monica Joan readies herself to say goodbye to her home — Poplar.
Rosalind and Cyril pay Sister Monica Joan a visit.
Fireflies are a captivating phenomenon to witness on the prairie.
Nature’s rhythms; from fireflies flashing to cicadas emerging after years underground.
Miss Higgins offers a positive outlook on the changes they're about to face.
Fred expresses his concerns about Sister Monica Joan declining health.
Trixie shares her passions for midwifery as the maternity home gets ready to close its doors.
Wildlife are here for one reason: lunch!
From beavers in wetlands to crayfish in streams, aquatic systems shape the prairies.
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U.S. winter “salad bowl.” Florida farmers feed the hungry. Montana growers raise gluten-free crops.
Rice farmer sells directly to consumers. Virginia corn grower reaps nation’s largest harvest.
Meet a first-generation farmer inspired by childhood dishes, and visit a women-led farm.
A farm offers free farm stands, and doctors prescribe fruits and vegetables to patients.
A San Francisco farm inspires urban farming, and a husband-and-wife team grows flowers.
A fruit farmer opens a restaurant, and farm workers launch their own farms.
Black farmers collaborate on a farm project, and see how olives go from fruit to bottle.
An orchard recovers from a fire, and a small farm focuses on culturally relevant foods.
A school grows its own hydroponic lettuce, and a farmer meets demand for bagged salads.
Refugees grow and sell their own food, and a farmer diversifies his crops.