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Publication Ruby script Asparagus and Rhubarb
Asparagus is the earliest vegetable you can harvest from your garden in the spring. The young, tender shoots of asparagus usually reach cutting size about mid-May in North Dakota. New shoots may be cut as often as every other day if temperatures and moisture conditions are favorable.
Located in Lawns, Gardens & Trees
Publication From Garden to Table: Harvesting Herbs for Healthy Eating
Herbs have been used for cooking, medicine, aromatherapy, religious ceremonies, pest control and decoration since the beginning of civilization.
Located in Food & Nutrition
Publication Field to Fork Leafy Greens!
Leafy greens include lettuce, spinach, Swiss chard, kale and arugula. They are easy to grow and prepare, and provide a wide variety of nutrients.
Located in Food & Nutrition
Publication Field to Fork Onions!
Many types of onions are available to grow and use. Onions are ranked sixth among the world’s leading vegetable crops. On average, people eat about 20 pounds of onions a year.
Located in Food & Nutrition
Publication ECMAScript program Field to Fork Potatoes!
More than 5,000 varieties of potatoes are grown throughout the world. The average person in the U.S. eats 124 pounds of potatoes every year. Potatoes can be used in a wide variety of recipes.
Located in Food & Nutrition
Publication application/x-internet-signup Field to Fork Pumpkins!
Pumpkins are one of the colorful symbols of autumn. Most people think of using them solely for the purpose of carving and displaying, but pumpkin can be used in many ways on your menu, including soups and desserts. Try roasting the seeds for a crunchy snack.
Located in Food & Nutrition
Publication Field to Fork Snap Beans!
Snap beans are delicious vegetables that are easy for people of all ages to grow. They are easy to preserve, so we can enjoy them year-round.
Located in Food & Nutrition
Publication Field to Fork Sweet Corn!
Sweet corn on the cob (or off the cob) is a tasty addition to meals. Corn, also called “maize,” is sold by color, not variety (white, yellow or bicolor). Corn can be preserved in different ways to be enjoyed year-round.
Located in Food & Nutrition
Publication ECMAScript program Field to Fork Tomatoes!
Botanically, a tomato is classified as a fruit because it has seeds and is derived from flower tissue. Nutritionists consider tomatoes to be “vegetables” on the menu. Tomatoes can be frozen, canned or dried, so we can enjoy them year-round.
Located in Food & Nutrition
Publication shell script Field to Fork Winter Squash!
Squash has been used as a nutritious food for thousands of years in North America. You might find buttercup, butternut, acorn and/or spaghetti squash in your local grocery store. Botanists consider squash to be a fruit, but it is used as a vegetable on menus.
Located in Food & Nutrition
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