Publications

Accessibility


Food Preparation & Recipes

A Pocket Guide to Preparing Fruits and Vegetables

This pocket guide provides creative ideas for using fruits and vegetables as part of nutritious meals and snacks. Be sure to wash your hands with warm, soapy water before and after preparing food. Rinse fresh fruits and vegetables, even those you peel, under running tap water.

Read More…

All About Beans Nutrition, Health Benefits, Preparation and Use in Menus

Beans are among the most versatile and commonly eaten foods throughout the world, and many varieties are grown in the U.S. Because of their nutritional composition, these economical foods have the potential to improve the diet quality and long-term health of those who consume beans regularly. The purpose of this publication is to provide evidence-based nutrition and health information about beans, preparation tips, sample recipes and references for further study.

Read More…

Canning and Freezing Tomatoes and Making Salsa

Many people grow tomatoes in their traditional or container gardens. With a good year, you may want to preserve some tomatoes to enjoy during the winter. The recommendations in this publication take into account numerous tomato varieties, including those described as meaty, solid, firm and with few seeds, and the recommendations also allow for various growing conditions. If you do not want to follow these instructions, freezing is a safe alternative

Read More…

Coffee Time! Exploring a Favorite Beverage

Coffee originated in the coffee forests of Ethiopia and has grown in popularity across the world, especially with today’s hustle-and-bustle culture. Unfortunately, numerous health controversies, concerns and warnings accompany this increasingly popular beverage. With so much confusion surrounding this energizing drink, determining fact from fiction sometimes is difficult.

Read More…

Cooking for One or Two

One- and two-person households are a growing sector in North Dakota and the United States. According to the 2000 census, North Dakota has almost 164,000 households with one or two members. The U.S. has more than 61 million one- and two-person households. They all have something in common: They need to eat!

Read More…

Equipping Your Kitchen

You don’t need to have a gourmet kitchen to be a good cook, but having some kitchen equipment essentials can make cooking a breeze. From Cooking 101 (Week 1) Quick and Easy Menus, Recipes and Tips for Singles and Couples

Read More…

Explore the World of Snacks!

Explore the World of Snacks!Snacks provide nutrients that a breakfast, lunch or dinner may not include. Well-chosen snacks can refuel the body between those main meals. Enjoy a couple of daily snacks in smart-sized portions. From Cooking 101 (Week 8) Quick and Easy Menus, Recipes and Tips for Singles and Couples

Read More…

Exploring Vegetarian Meals

Eating a balanced diet doesn’t have to be a challenge for those who choose to follow a vegetarian diet. Using a variety of protein sources can add zest to dishes while keeping them healthful and hearty. From Cooking 101 (Week 9) Quick and Easy Menus, Recipes and Tips for Singles and Couples

Read More…

Field to Fork Apples!

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.

Read More…

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.

Read More…

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.

Read More…

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.

Read More…

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.

Read More…

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.

Read More…

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.

Read More…

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.