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Publications

The materials on this site are organized by topic. Use the menu to browse for materials related to the listed topics. You'll find the most recent materials at the top of each list.

The educational materials listed here have been through a thorough review process and are available in hard copy from the Distribution Center unless marked otherwise. Most are free in PDF format. Some are for sale only. Click here to order NDSU Extension Service curricula and other items for sale through MarketPlace.

Latest NDSU Extension Publications

ND Hard Winter Wheat

North Dakota Hard Winter Wheat Variety Trial Results for 2016 and Selection Guide - A1196

During the 2015-16 growing season, 140,000 acres of winter wheat were planted and 130,000 acres were harvested. The state’s winter wheat yield this season was estimated at 54 bushels per acre (bu/a), which is up significantly from last year’s yield of 51 bu/a. Generally, conditions were favorable for winter wheat development and yield. Diseases were not as damaging as in past years in most regions of the state.

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Management of Rhizoctonia Root

Management of Rhizoctonia Root and Crown Rot of Sugarbeet - PP1495

Rhizoctonia root and crown rot is one of the most severe soil-borne diseases of sugarbeet and a major problem for growers in Minnesota and North Dakota. This publication provides colored pictures of the disease symptoms and management practices.

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Planned-over Food Tips, Menus and Recipes

Now Serving: Tasty, Healthful Meals on a Budget Week 4: Planned-over Food tips, Menus and Recipes - FN1386

Planning menus, shopping for foods and using your leftovers wisely can pay off in many ways. Your family can enjoy healthy meals with lots of variety, and you can stretch your budget. This is the fourth in a series of publications to help you eat well but spend less at the grocery store. It includes sample menus and recipes that you can adapt to meet your family's tastes. It also includes creative ways to make use of your leftovers, which become "planned-overs".

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Brown Baggin' It

Brown Baggin' It; A Guide to Lunches on the Go - FN1416

Follow the tips here to pack a safe and nutritious lunch.

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Lean Pork!

Now Serving Lean Pork - FN1475

Pork can serve as the basis of a wide variety of tasty meals for you and your family. Today’s pork is very lean and healthful to eat. Pork provides a host of vitamins and minerals. Today’s pork has 16 percent less fat and 27 percent less saturated fat compared with pork in 1991. The U.S. Department of Agriculture has analyzed pork for trans-fatty acids (bad fats), and the results confirm that pork contains no artery-clogging trans fat.

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