Field to Fork Basil
Learn about growing, storing and preserving basil, and view cooking tips and recipes using basil.
Food & Nutrition
Field to Fork Cilantro
Learn about growing, storing and preserving cilantro, and view cooking tips and recipes.
Field to Fork Dill
Learn about growing, storing and preserving dill, and view cooking tips and recipes using dill.
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.
Field to Fork Mint
Learn about growing, storing and preserving mint, and view cooking tips and recipes using mint.
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.
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.
Field to Fork Pressure Cook Dry Beans to Save Money and Time
Dry beans are a good source of plant-based protein, fiber and several other nutrients for an affordable price. This publication shows you how to cook dry beans with a multicooker/pressure cooker as well as gives you some helpful tips and 5 recipes to make at home.
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.
Field to Fork Raspberries!
Raspberries are part of the rose family, and numerous varieties are available. The low-calorie fruits add flavor, color and nutrition to your menu.
Field to Fork Rosemary
Learn about growing, storing and preserving rosemary, and view cooking tips and recipes using rosemary.
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.
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 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.
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.
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.
FIGHT BAC! Safe Handling of Fresh Fruits and Vegetables
Handling fruits and vegetables safely is easy. Although an invisible enemy may be in your kitchen, by practicing the recommendations here you can Fight BAC!
Food Pantry Wish List
Use these ideas to help you choose healthful foods to donate to food pantries.
Food Preservation Facts or Myths?
Food preservation guidelines have changed through time. Test your knowledge of current food preservation recommendations by deciding if these statements are facts or myths. See the answers and explanations on the back.
Food Preservation: Jellies, Jams and Spreads
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.
Food Preservation: Let’s Preserve Salsa II
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.
Food Preservation: Making Pickled Products
Pickling is one of the oldest known methods of food preservation. Pickled foods add a special touch to many snacks and meals.
Freezing Fruits
Freezing is one of the easiest methods of preserving foods. Following the guidelines in this circular will help ensure that your frozen fruits remain nutritious and high in quality.
From field to table . . .a pocket guide for the care and handling of DEER and ELK
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.
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.
Grocery Shopping Made Easy
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
Harvest Health at Home: Add Fiber to Your Diet
Having more fiber in your diet helps lower blood cholesterol and prevents constipation, and may help prevent cancer. Many people shortchange themselves on the 20 to 35 grams per day fiber recommendation. The average American consumes 10 to 15 grams of fiber per day.
Harvest Health at Home: Fast Fiber Facts
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.
Harvest Health at Home: Rate Your Fiber Fitness
Fiber isn’t a “miracle food,”but adding fiber-rich foods to your diet can have health benefits. The National Cancer Institute suggests that foods high in fiber may be protective against some cancers, particularly colon cancer. Although the National Cancer Institute recommends getting 20 to 35 grams of fiber per day. Soluble fiber (found in oats, dry edible beans, barley and fruits) helps lower blood cholesterol and may reduce the risk of heart disease. Insoluble fiber (found in wheat bran, whole-wheat products and vegetables) helps prevent ulcers, constipation, hemorrhoids and diverticulosis. High fiber foods usually are low in calories and many are inexpensive, too.
Have a Healthy Heart
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.
