Field to Fork Rosemary
Learn about growing, storing and preserving rosemary, and view cooking tips and recipes using rosemary.
Food & Nutrition
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.
Healthy Eating on the Run
Imagine you are planning your grocery list. You know you have limited time to prepare meals and snacks each day. Many people struggle to make healthful food choices with today´s busy schedules. From Cooking 101 (Week 3) Quick and Easy Menus, Recipes and Tips for Singles and Couples
Healthy Meals in Less Than 30 Minutes
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
Home Canning Fruit and Fruit Products
Processing is essential to ensure safety when canning fruits. Fruits, being acidic foods, can be processed safely in a boiling-water bath. However, some people prefer to pressure-process fruits.
Home Canning Low-acid Vegetables
The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.
Home Canning Meat: Poultry, Red Meats, Game and Seafood
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.
Hot Tips About Food Storage
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
How Can I Prevent Diabetes?
Receiving any diagnosis can be overwhelming and scary. This handout will help give you a better understanding of prediabetes and answer some of your basic questions about prediabetes.
It’s Clean, But Is It Sanitized?
Find out about the difference between cleaning and sanitizing.
Jams and Jellies from Native (Wild) Fruits
Many types of fruit and juices can be used to make jams and jellies. This guide provides recipes for several wild fruits, including buffalo berries, chokecherries, gooseberries, ground cherries, pin cherries, rose hips and sand cherries. You may need to experiment a bit to get an acceptable product because of variations in the growing conditions and varieties of wild fruits.
Keep Food Safe at Community Dinners and Potlucks
Safe food handling is important, especially when groups of people are fed at community events. Temperature control is a critical issue for volunteer food handlers. keep food safe when preparing and serving food to large groups.
