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…
Summer is a great way to enjoy the outdoors and have healthful, flavorful meals. Fruits and vegetables add color, texture, flavor and nutrition without adding many calories.
Many people do not meet the current daily recommendations for fruits (or vegetables). On average, adults need at least 1½ cups of fruit per day.
Fruit is nutritious, colorful and flavorful. Most fruits are naturally low in fat, sodium and calories. Fruit provides many essential nutrients that often are underconsumed, including vitamins C and A and folate, as well as potassium and…
Enjoy fruit at its best with these tips.
Fruit is naturally sweet and provides a source of natural sugar to your diet. Keep bowls of strawberries, grapes, or melon in your refrigerator to they are ready to grab when you are craving a snack
Proper packaging helps keep food from drying out preserves nutritive value, flavor, texture and color.
