Field to Fork Summer Squash!
Field to Fork is a program to provide information about growing, transporting, processing and preserving specialty-crop fruits and vegetables safely.
Field to Fork is a program to provide information about growing, transporting, processing and preserving specialty-crop fruits and vegetables safely.
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.
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.
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.
Use these ideas to help you choose healthful foods to donate to food pantries.
Sweet spreads are foods with many textures, flavors and colors. They are thickened or jellied to varying degrees. The traditional jellies and jams are preserved primarily by sugar.
The fruit fillings in this publication are excellent and safe products. Each canned quart makes one 8-inch to 9-inch pie. Fillings may be used as toppings on dessert or pastries. Clear Jel is a starch modified to produce excellent sauce consistency even after fillings are canned and baked. Other available household starches break down, causing a runny sauce consistency when used in pie fillings.
Salsa continues to grow in popularity. While most people think of salsa as a spicy tomato-based sauce, it also can be made from various fruits.
Pickling is one of the oldest known methods of food preservation. Pickled foods add a special touch to many snacks and meals.
A 3½-ounce portion (before cooking) of game meat provides about half of the daily adult protein requirement and 130 to 150 calories. Game meats are usually slightly lower in total fat but higher in polyunsaturated fats than grain-fed beef.
This publication provides information to help you get started with making wine at home from locally grown fruit. It includes directions to make wine from apples, black currants, cherries, strawberries and rhubarb.
Shopping for healthful foods doesn’t have to put a dent in your budget, and it doesn’t have to be hard. Learn what product labels mean and some tips to make your grocery shopping easier. From Cooking 101 (Week 4): Quick and Easy Menus, Recipes and Tips for Singles and Couples
The National Institutes of Health recommends 20 to 35 grams of fiber daily for older children, adolescents and adults. Increase your fiber intake slowly, and drink plenty of water to avoid digestive upset.
Many people are pressed for time, but making a meal does not have to be a time-consuming task. With a few helpful tips, cooking a quick and healthful meal will be a breeze. From Cooking 101 (Week 5): Quick and Easy Menus, Recipes and Tips for Singles and Couples
Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. This publications provides general tips for high-quality products, general procedures and recipes.
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. From Cooking 101 (Week 2) Quick and Easy Menus, Recipes and Tips for Singles and Couples
Find out about the difference between cleaning and sanitizing.
Chef's should not depend on their instincts, cooking time, oven temperature or product appearance to determine when a product is done: thermometers are important tools for protecting foods.
You’ve probably heard the expression “An apple a day keeps the doctor away.” Research continues to show that the fiber and natural antioxidants and other phytochemicals (plant chemicals) in apples may help prevent chronic diseases.
Corn, or maize, has been consumed for thousands of years. This handout provides tips and recipes for preparing and preserving corn.
This handout provides tips and recipes for preparing and preserving potatoes.
Winter squash is a nutrient-rich food and an excellent source of fiber. This handout provides tips and recipes for preparing and preserving winter squash.
Zucchini is a type of summer squash that can be used in a variety of ways. Whether you make it sweet, spicy or savory, it provides a nourishing amount of vitamins A, C and K, plus potassium and other minerals. This handout provides tips and recipes for preparing and preserving zucchini.
How about some chips and salsa? While many excellent types of salsa are available in supermarkets, you can tailor homemade fresh salsa with fresh vegetables or fruits to suit your own taste buds. By following research-tested recipes, you can process salsa safely in a water-bath canner for later enjoyment. If your recipe has not been tested to determine its acidity and safety for canning, you can freeze the salsa
Is anything better than fresh baked muffins or warm banana bread? Wouldn’t they taste even better if they were made in a fraction of the time? Consider making this Baking Master Mix so you can make fresh-baked goods in a snap. The mix uses common ingredients such as fl our, baking powder, sugar and salt. This recipe includes white and whole-wheat fl our, so it will help make half of your grain choices whole grains.
Have you ever tasted lefse, fleischkeukle, tacos, pizza or curry? Most likely you have tasted at least one of these foods even though all of them originated in other countries. During holidays in particular, you may enjoy recipes your grandparents or their grandparents enjoyed. Food goes beyond providing nourishment for the body. Food also helps nurture family traditions and connects us with other cultures. Food can help different groups of people understand and appreciate each other’s differences. We invite you to enjoy this recipe collection from around the world, which also is a sampling of the cultures found in North Dakota. We thank our old and new friends for contributing and testing the recipes.
Providing nutritious snacks doesn’t have to be expensive but you may need to do some planning to make them readily available for your child. Getting kids to eat fruits and vegetables can be difficult. Make snack time fun. For example, provide a variety of cut-up fruits and vegetables and let your kids create their own kabobs. You also may want to try serving vegetables with low-fat dip to make them more appealing.
Family meals promote family togetherness. Family meals provide a time to share what is going on in each other’s lives and enjoy a nutritious meal. Families who eat together are more likely to have more balanced meals. Preparing the meal is an important part of mealtime. Have children help in every aspect of the preparation, from choosing the menu to setting the table to making the meal. Including children in the preparation can lead to lifelong knowledge and memories.
Enjoying more family meals adds up to better nutrition, stronger family bonds and children who are less likely to participate in risky behavior. Be flexible with meal schedules and locations of your family meals. If evenings are too hectic, would a regular family breakfast work for you?
Beef is a versatile menu item whether you’re cooking for one, two or a crowd. Beef provides protein, vitamins and minerals. A typical serving size for beef and other meat is 3 ounces, which is about the size of a deck of cards. A 3-ounce serving of lean ground beef has about 180 calories, 10 grams of fat and 15 percent of the daily recommendation for iron.