Page Title

Food Preparation

Banner
Stuffed Pepper Soup in a large cup on table next to red and green peppers
Text

Learn basic cooking techniques and get inspired to cook a variety of new and tasty meals for your family. 

TOPICS

Beans, Lentils, Chickpeas and Split Peas

Cooking 101

Family Meals

Field to Fork/Garden to Table

Grilling

Now You're Cookin'!

Quick Mixes

Recipes

Pinching Pennies in the Kitchen

Pulse Crops

Vary Your Veggies

Whole Fruits

Sections
Food Preparation Publications

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…

Field to Fork: Beets

B eets 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

B ell 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…

Field to Fork: Cabbage

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

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

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: Garlic

Garlic is easy to grow and adds flavor to recipes with few calories. It can be frozen or dried for later use.
Results: 51 - 60 of 130 13

SUBSCRIBE

Get helpful information delivered directly to your email inbox by subscribing to one of our Food & Nutrition newsletters.

QUESTIONS?

Have questions about Food and Nutrition?
The staff at your county NDSU Extension office is ready to help.
Find your county Extension office.