Authored by: Gail Anderson, RD, U of MN Public Health Nutrition student You may have heard that antioxidants are healthy. But, what exactly are they, and how can you get them in your diet? Having a diet rich in antioxidants may not be as complicated as you think. Antioxidants include vitamins A, vitamin C, vitamin… Read More →
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… Read More →
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… Read More →
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… Read More →
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… Read More →
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… Read More →
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… Read More →
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. … Read More →
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… Read More →
Authored by Hilary Gebauer, UMN Public Health and Nutrition In the middle of February, it can be hard to talk to friends in California. They’ll tell you of their latest trip the farmers market, or the newest delicacy that showed up in their CSA box. But just because the Mill City Courtyard and the farmer’s… Read More →
