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 →
Authored by Hilary Gebauer, UMN Public Health and Nutrition Cabbage is loved around the world and many cultures have their own favorite way to prepare it from German sauerkraut to Korean kim chee. Cabbage will start showing up in the farmer’s market mid-summer and will be around into the fall. Luckily, it’s a versatile veggie… Read More →
Authored by Jenna Carter, UMN Public Health Nutrition Program Which Fruit or Vegetable am I? Here are some clues: o I am the ovary of a flowering plant and am technically a berry. o I can be as small as a cherry or as big as a grapefruit. I also come in a variety of… Read More →
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… Read More →
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… Read More →
photo c/o Mette Nielsen Authored by: Michelle Jebsen, Public Health Nutrition Student If there was a contest for the most beautiful vegetable the long prized, glossy, deep purple eggplant might just win the prize. Their beauty is now being exerted in some of the vendors at the market. Why not beautify your kitchen counter with… Read More →
