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Food & Nutrition

Onions!

Field to Fork Onions! - FN1794

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.

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Leafy Greens!

Field to Fork Leafy Greens! - FN1793

Leafy greens include lettuce, spinach, Swiss chard, kale and arugula. They are easy to grow and prepare, and provide a wide variety of nutrients.

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Field to Fork Apples!

Field to Fork Apples! - FN1792

Apples are members of the rose family, and more than 7,500 varieties are grown throughout the world. Apples can be eaten fresh, frozen, canned or dried.

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Winter Squash!

Field to Fork Winter Squash! - FN1801

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.

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Tomatoes!

Field to Fork Tomatoes! - FN1800

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.

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Sweet Corn!

Field to Fork Sweet Corn! - FN1799

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.

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Snap Beans!

Field to Fork Snap Beans! - FN1798

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.

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Raspberries!

Field to Fork Raspberries! - FN1797

Raspberries are part of the rose family, and numerous varieties are available. The low-calorie fruits add flavor, color and nutrition to your menu.

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Pumpkins!

Field to Fork Pumpkins! - FN1796

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.

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Potaotes!

Field to Fork Potatoes! - FN1795

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.

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Have a Healthy Heart (Condensed)

Have a Healthy Heart - FN589 - Condensed Version

Have you thought about your heart lately? On average, your heart beats about 100,000 times per day, pumping nutrients and oxygen throughout the body. Taking this hard-working group of muscles for granted can be easy. Heart disease is the leading cause of death for both men and women in the United States. This is the condensed version of the 8 page FN589, "Have a Healthy Heart".

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Have a Healthy Heart

Have a Healthy Heart - FN589

On average, your heart beats about 100,000 times per day, pumping nutrients and oxygen throughout the body. Taking this hard-working group of muscles for granted can be easy. Heart disease is the leading cause of death for both men and women in the United States. The purpose of this publication is to increase awareness of heart disease risk factors for women and ways for everyone to improve heart health through lifestyle choices. Having regular checkups and discussing any health-related issues with your physician or health-care provider is important.

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Q & A About Soy Foods

Questions & Answers About Soy Foods - FN1786

Soy is a plant native to Asia and has been a staple in the Asian diet for more than 5,000 years. Large-scale soybean cultivation did not start in the U.S. until around World War II. Today, the Midwestern U.S. produces about half of the world’s supply of soybeans.

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Harvesting Herbs

From Garden to Table: Harvesting Herbs for Healthy Eating - H1267

Herbs have been used for cooking, medicine, aromatherapy, religious ceremonies, pest control, and simply for decoration, since pre-Biblical times. The purpose of this publication is to serve as a guide in growing and using herbs for culinary purposes.

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Leafy Greens!

From Garden to Table: Leafy Greens! - H1754

Learn how to successfully grow leafy greens such as lettuce, spinach, kale, Swiss chard, and more. After harvesting your bountiful greens, prepare them using one of these delicious recipes.

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Making Freezer Meals

On the Pulse of Healthful Eating: Making Freezer Meals With Lentils, Chickpeas and Split Peas - FN1787

This publication provides background on making freezer meals featuring pulse recipes.

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School Lunchroom Strategies

Questions & Answers About School Lunchroom Strategies to Promote Health - FN1784

Research has shown that certain strategies can be implemented in the cafeteria setting that may help students make more nutritious food choices.

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Gardening with Children

Gardening With Children - FN1372

This publication summarizes the benefits of gardening with children and provide information about basic garden preparation, tools and resources for parents/adults.

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Hot Tips About Food Storage

Cooking 101: Hot Tips About Food Storage - FN1473

Never thaw food at room temperature or in warm water. If food is warmer than 40 degrees Fahrenheit, but colder than 140 degrees Fahrenheit, bacteria will multiply quickly.

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Explore the World of Snacks!

Cooking 101 Week 8 Explore the World of Snacks! - FN1699

Healthful snacks can fill nutrition gaps. Try these snack ideas from around the world.

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