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Publication D source code Guide for Buying and Selling Local Food
Determining how to purchase local food for retailers or businesses can be challenging. This document busts the myths of local food purchasing and selling with guidance from the the North Dakota Department of Health and the North Dakota Department of Agriculture.
Located in Community Development
Publication Evaluating, Preparing and Amending Lawn and Garden Soil
One of the most important steps in establishing and growing lawns, vegetables, trees, and flowers is understanding soil health. This publication explains different soil textures and how to troubleshoot common problems. In addition, the process of taking a soil sample for testing is explained.
Located in Lawns, Gardens & Trees
Publication Potatoes From Garden to Table
Home-grown potatoes, or those purchased at a farmers market or other venues, are a nutritious part of a healthy diet from early July until the following spring in northern areas.
Located in Food & Nutrition
Publication text/texmacs Pollination in Vegetable Gardens and Backyard Fruits
This publication summarizes the process of pollination in different vegetables and fruits grown by the backyard gardeners of North Dakota. Successful pollination is needed for fruit or berry production. The role of pollinators in growing vegetables and fruits is summarized as well as best management practices to attract and protect pollinators.
Located in Lawns, Gardens & Trees
Publication Gardening With Children
This publication summarizes the benefits of gardening with children and provide information about basic garden preparation, tools and resources for parents/adults.
Located in Lawns, Gardens & Trees
Publication Octet Stream From the Garden to the Table: Salsa!
While many excellent types of salsa are available in supermarkets, you can tailor homemade fresh salsa to suit your own taste buds. By following guidelines in this publication, you can safely process salsa in a water bath canner for later enjoyment.
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
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 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 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
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