Field to Fork/Garden to Table
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.
Let's Enjoy Apples! (FN1966) 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.
Field to Fork Pressure Cook Dry Beans to Save Money and Time (FN1939) 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: Beets (FN2034) Beets can be red, purple, white, golden yellow and other colors. Varieties include Detroit Dark Red, Red Ace, Merlin, Early Wonder Tall Top, Cylindra, Bull’s Blood and Touchstone Gold. Their flavor varies from earthy to sweet.
Field to Fork: Bell Peppers (FN2035) Bell peppers come in different colors such as green, yellow, orange, red and even purple. Most bell peppers start out green, then mature and ripen the longer they stay on the vine. As bell peppers change in color, they also increase in sweetness and nutritional value.
Field to Fork: Cabbage (FN2036) Cabbage varieties may grow as round, flattened or pointed heads. Regular irrigation is needed. If the plant does not get enough moisture from watering, it will taste bitter instead of being sweet, juicy and firm.
Field to Fork: Carrots (FN2037) Did you know that carrots first were used as a medicine for a variety of ailments, not for eating? Carrots come in more colors than just orange. You can find purple, red, white and yellow varieties of this vegetable.
Field to Fork: Cucumbers (FN2038) Popular slicing cucumber varieties include Summer Dance, Sweet Slice, Sweet Success, Tasty Green, General Lee and Straight Eight. Popular varieties for pickling include Homemade Pickles, Calypso and H-19 Little Leaf.
Field to Fork: Edamame! (FN1836) Field to Fork is a program to provide information about growing, transporting, processing and preserving specialty-crop fruits and vegetables safely.
From Garden or Orchard to the Table: Jams and Jellies from North Dakota Fruits (FN590) What kinds of fruit can be successfully grown in North Dakota? What are some tested and tasty recipes for making the preserves? That’s what this circular is all about — growing and preserving the fruits of summer!
From the Garden or Orchard to the Table: Getting Started With Home Winemaking (FN1638) 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.
The Windbreak Cookbook Featuring Fruits of Prairie Forests (F1839) Beside shade and wind protection, many trees provide edible fruits that can be used on our menus. This publication provides information about trees, as well as, many recipes that show how they can be incorporated into our menus.
Field to Fork: Garlic (FN2039) Garlic is easy to grow and adds flavor to recipes with few calories. It can be frozen or dried for later use.
From Garden to Table: Garlic (H1409) While garlic can be purchased in most grocery stores in different forms, growing garlic in your own garden is both fun and easy. This publication talks about the different kinds, the growing practices, preservation and recipes.
From Garden to Table: Harvesting Herbs for Healthy Eating (H1267) Herbs have been used for cooking, medicine, aromatherapy, religious ceremonies, pest control and decoration since the beginning of civilization.
Field to Fork: Cilantro (FN1933) Learn about growing, storing and preserving cilantro, and view cooking tips and recipes.
Field to Fork: Dill (FN1934) Learn about growing, storing and preserving dill, and view cooking tips and recipes using dill.
Field to Fork: Basil (FN1935) Learn about growing, storing and preserving basil, and view cooking tips and recipes using basil.
Field to Fork: Rosemary (FN1936) Learn about growing, storing and preserving rosemary, and view cooking tips and recipes using rosemary.
Field to Fork: Mint (FN1937) Learn about growing, storing and preserving mint, and view cooking tips and recipes using mint.
Sauerkraut: From Garden to Table (FN433) Making sauerkraut is often part of introductory classes in microbiology. To avoid a "science experiment gone wrong" at home, follow the recommendations in this publication from garden to table.
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.
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.
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.
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.
Potatoes from Garden to Table (FN630) Home-grown potatoes, or those purchased at a farmers market or other venues, are a nutritious part of a healthy diet from early July until the following spring in northern areas.
From Garden to Table: My Potatoes Turned Green. Now What? (A1768) Potato tubers turn green when they are exposed to sunlight during growth or storage. The green comes from the pigment chlorophyll. Potato tubers exposed to light will become green naturally as the plant seeks to harvest the light.
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.
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.
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.
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.
Field to Fork: Summer Squash! (FN1837) Summer squash can be grown throughout the U.S. during the warm, frost-free season.
Let's Enjoy Winter Squash! (FN1979) 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.
Let's Enjoy Zucchini! (FN1981) 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.
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.
From Garden to Table: Salsa! (FN584) 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.
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.