Signup to receive email updates




or follow our RSS feed

Blog Archives

341 Total Posts

follow our RSS feed

Blog Banner

Simply Nutritious, Quick and Delicious

Jenna Smith, Extension Educator brings you helpful tips to make meals easy, healthy and tasty!
gazpacho shots 01

Cool Down to a Cold Bowl of Gazpacho

A hot summer day is the perfect time to enjoy a refreshing bowl of gazpacho. This classic Spanish soup is one of the few soups that is served chilled. There are many variations to this ancient dish, but the modern version usually consists of tomatoes, bell peppers, onions, garlic, cucumbers and olive oil. Without having to cook anything, gazpacho is super simple to make. Although the ve...

Read More >

jar lifting

What to do with that Garden Produce

While your plants in the garden are coming to fruition, it's time to start thinking about harvest. When the bounty is ready, there's not much time to waste. Loads of produce can come ready all at once, and without a plan in place, they sadly could go to waste. Giving it away is one approach to decreasing food waste. Family, friends, neighbors and co-workers will likely be thrilled to ge...

Read More >

zucchini pic

What to do with Summer Squash

Most grocery stores keep one variety of yellow squash and one variety of zucchini on their produce shelves year round. However, the farmers market is a probable summer spot to find a bigger variety of summer squash, varying in different shapes, sizes and colors. Zucchini can come in the traditional green color, but you may also find yellow zucchini. Not to be confused with yellow squash...

Read More >

Pineapple
click image to view 2 more

How to Cut a Pineapple

While pineapple is delicious canned, many people agree that fresh pineapple takes the prize in flavor. This tropical fruit is generally available year round in the United States, with the majority imported from Costa Rica. Its scales on the thick outer skin are actually the fruit's flowers. One pineapple is made up of a cluster of individual flowerets that fuse together to form the entire fruit...

Read More >

olives

All About Olives

Olives have been a part of the Mediterranean region since biblical times. Here in the United States, California takes the prize of olive production, producing 95% of the olives grown in the nation. Table varieties include Manzanilla, or black "California-style," Sevillano and Ascolano. Mission and Arbequina varieties are generally best suited for olive oil. The average consumer may not care so...

Read More >

Pasta Salad Eat

The Diversity of Pasta Salad

The school year has come to a close, which means now is the perfect time for picnics and barbeques. This kickoff to the unofficial start of the summer is also the debut of summer foods, including the ever-loving pasta salad. The best part about pasta salad is its diversity. Do you want a creamy white dressing or a vinaigrette? Olives or no olives? Meat or no meat? Cheese or no cheese? Macaroni,...

Read More >

jicama-875254 1920

Tired of the Same Foods? Try Jicama!

Jicama (pronounced Hee-kah-ma) may also be referred to as a Mexican Turnip. Native to Latin America, this vegetable is the root of a plant that produces seeds or "beans." However, these beans are not for eating. Other than the flesh of the jicama, the stems, leaves and seeds are toxic, which naturally wards off hungry insects. Peel the thick, brown skin with a sharp knife to get to the white fl...

Read More >