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Simply Nutritious, Quick and Delicious

Jenna Smith, Extension Educator brings you helpful tips to make meals easy, healthy and tasty!
Pineapple
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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...

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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...

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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,...

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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...

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