Authored by Michelle Jebsen, Public Health Nutrition Student Herbs are a wonderful addition to the farmers market, offering a stronger local spice or flavor you can throw in your mix of produce or meat. The word herb actually originated from the Latin word “herba” which means green crops. Herbs are distinguished from vegetables because like […]

Garlic Rubbed Salmon Fish

Cook fish tonight!

Health benefits of adding more fish to your diet By Jenna Carter, UMN Public Health and Nutrition Program Originally published April 27, 2015. Fish provides an excellent source of omega-3 fatty acids, vitamins, and minerals that benefit your overall health. Omega-3 fatty acids are essential in the diet because our bodies cannot produce them on […]


Bountiful Berries

Authored by Hilary Gebauer, UMN Public Health and Nutrition Summer is short in Minnesota – and so is berry season! So when you have the chance for fresh Minnesota grown berries be sure to take advantage. We all know that berries taste great on their own or on top of cereal, ice cream or yogurt. […]



Authored by Rachel Bowers, UMN Public Health and Nutrition Radishes tend to divide people into two camps, those who love the spicy crisp taste, and those who find the pungent flavor a little too strong.  If you’re tired of partisan vegetable politics, reach across the table for some of these radish preparation ideas. In the […]


Fall in love with Winter Squash

Authored by Rachel Bowers, UMN Public Health and Nutrition Unmistakable signs of fall are all around us.  Mornings are cool and crisp, school buses rumble down the street, in a few eager trees the leaves have started to turn colors.  Another sign of the changing season is when winter squash appears in the farmers market.  […]



Authored by Kata Hribar, UMN Public Health and Nutrition Colorful, plump and sweet – fresh green soybeans have been a staple in both Japanese and Chinese cuisine and are increasing in popularity here in America. Edamame, the Japanese name for edible soybeans, are immature soybeans, harvested after about 80 percent of their growth and are […]



Authored by Jennifer Kret, UMN Public Health Nutrition June is already here, and that’s right, it is rhubarb season! As you may know, rhubarb is often treated as a fruit, commonly found in tarts, compotes, or a slice of Garrison Keillor’s favorite, Bebop-a-Reebop Rhubarb Pie. Although, rhubarb is truly a vegetable. It belongs to a […]


Whole Grains for your Health

Authored by Rachel Bowers, UMN Public Health and Nutrition Minneapolis was built by grain. Once known as the “Flour Milling Capital of the World” the mills around St. Anthony Falls produced enough flour to bake 12 million loaves of bread a day.  The Washburn A mill, which now houses the Mill City Museum, and the […]


Unbeatable Beets

Authored by Kata Hribar, University of Minnesota Public Health and Nutrition Fresh beets are one of the most versatile vegetables of the summer harvest!  Red beets, golden beets, and red and white striped Chioggia beets are a vibrant and delicious addition to any dish. Besides being pickled, beets can be roasted, boiled, steamed, microwaved or […]


Summer Squash

Authored by Michelle Jebsen, UMN Public Health Nutrition Program Summer squash is a tender, warm-seasoned vegetable that is grown in Minnesota from July to September. Summer squash differs from winter squash due to its harvest time, which is before the rind hardens and the fruit matures. This delicious and nutritious vegetable appears in a broad […]


Eating Local Produce Year Round in Minnesota

Authored by Jennifer Kret, UMN Public Health Nutrition Why eat local? If you ask any devout “locavore” or “localtarian” they will tell you, among other reasons, locally grown produce is simply fresher and tastes better. The importance of eating locally produced foods is eloquently put in the Japanese interpretation of “food with a face,” and […]


Spring Greens

Authored by Hilary Gebauer, UMN Public Health and Nutrition So you’ve made it home from the market with a bag full of leafy greens, but now what? They were so irresistible on the farmer’s table, but now they may seem a little mysterious. Don’t let them get limp and mushy in the back of your […]


Heirlooms—what are they, exactly?

photo courtesy of Mette Nielsen Photography Authored by Jillian Tholen, University of Minnesota Public Health Nutrition student It is entirely possible that you grew up with certain expectations about ripe fruits and vegetables—they are supposed to look a certain way. Tomatoes are red, peppers are green, and watermelons are pink, easy.  And really, there is […]



Authored by Rachel Bowers, UMN Public Health and Nutrition The words parsnip, turnip or rutabaga brings back memories of admonishments to “eat your vegetables!”  These roots don’t promote themselves very well with appearances either- they are often gnarled and nubby.  However, parsnips, turnips, rutabagas and other root vegetables can be deliciously sweet. Root vegetable is […]


Farm to School, Revolutionizing School Lunches

By Jennifer Kret, UMN Public Health Nutrition Graduate Students A nutritious diet is an important part of a healthy childhood. Likewise, reducing childhood obesity is a major public health challenge, since obese children are more likely to become obese adults, increasing their risk for diabetes and cardiovascular diseases. Because children spend a significant amount of […]