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  • MSU Extension

    Michigan State University Extension helps people improve their lives by bringing the vast knowledge resources of MSU directly to individuals, communities and businesses.


  • Venison Potato Sausage

    Published on October 1, 2017

  • Chinese Style Venison Ribs

    Published on October 1, 2017

  • Blueberry Muffins

    Published on October 27, 2014
    Michigan-grown berries are available in July and August. Blueberries have many health benefits. With only 100 calories in a one-cup serving, these flavorful berries provide a fat-free, sodium-free, cholesterol free and high-dietary-fiber addition to your diet. They are also packed with disease-fighting antioxidants and are a good source of vitamin C. Choose dusty-blue, firm, plump, dry berries. You can safely refrigerate blueberries for 10 to 14 days. Add them to your meals in a variety of ways – top off cereal or pancakes, add them to muffins or waffles, or just enjoy them one at a time.

  • Broccoli Salad

    Published on October 27, 2014
    Michigan-grown broccoli is available July-October. Broccoli has many health benefits. It provides vitamin C, potassium and dietary fiber. It also helps to reduce cholesterol. At only 45 calories per one cup serving, broccoli provides a tasty addition to your meals and snacks. Serve it raw with a low-fat dip, add it to green salads for an extra crunch, or use it to add color and texture to a stir-fry. Choose odorless broccoli heads with tight, bluish-green florets. Remove the outside skin on the stem with a peeler. Cut the stems and serve with the florets. Refrigerate broccoli and use within three to five days.

  • Canning Applesauce

    Published on May 13, 2019
    Select Michigan apples that are sweet, juicy and crisp. For a tart favor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit. An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints.

  • Broccoli Rice Casserole

    Published on October 7, 2015
    Michigan-grown broccoli is available July through October. Broccoli chosen for freezing is processed at its peak ripeness, a time when it is most nutrient packed and most delicious. Frozen broccoli may be even more healthful than some of the fresh produce sold in grocery stores since the product will degrade over time. Americans typically eat only one-third of the recommended daily intake (three servings instead of nine) of fruits and vegetables due to availability and cost. Preserving broccoli and other fruits and vegetables by freezing them when they are at their nutritional peak allows people to use them throughout the year.

  • Honey Fruit Spread

    Published on September 9, 2016
    Honey is a great natural sweetener to add to any of your favorite dishes. It contains throat-soothing properties and nutrients that give you energy. Michigan State University Extension provides education that helps people buy and prepare healthy, budget-friendly foods as well as live a balanced, healthy lifestyle. Because honey is sweeter than sugar, use less of it for the same sweet taste. Honey is full of vitamins, minerals and antioxidants, making it not only a great natural source of energy but also a boost for your immune system. Pollination occurs when bees fly from flower to flower, helping fruits and vegetables to reproduce. Farmers markets often obtain honey from bees that pollinate local crops. Much of the honey you buy from the supermarket is highly filtered to give it a clear appearance. Read the label to find out where the honey comes from and whether it is 100 percent pure honey.

  • Three Sisters Soup

    Published on December 4, 2020
    Let’s make soup!

  • Cauli Tots

    Published on December 4, 2020
    Baked cauliflower tots are a great snack!

  • Root Fruit Salad

    Published on December 4, 2020
    This salad shows that you really can eat a rainbow, with fruits and vegetables!

  • Soybeans, is Corn Still King?

    Published on December 26, 2019
    Series 1 Episode 4: MSU Extension Field Crops Educator, Monica Jean, sits down with Mark Seamon, Michigan Soybean Promotion Committee, and Mike Station, Field Crops MSU Extension Educator, to discuss the future of soybeans for Michigan Farmers.

  • Flushing phosphorus down the drain: tile lines and disoloved phosphorus

    Published on November 12, 2020
    In the Weeds Series 5 Episode 4: MSU Extension educators Monica Jean and Sarah Fronczak sits down with Merrin McCrae, Researcher at the Univeristy of Waterloo, to discuss phosphorus transport and how that interacts with tile lines, cover crops and more!

  • Getting Down to the Business of Sustainability

    Published on February 4, 2020
    Series 2 Episode 2: MSU Extension Educators Monica Jean and Sarah Fronzack, sits down with Tim Boring, MABA, and Tom Zimnicki, Michigan Environmental Council, to discuss private industry impacts on farming sustainability standards.

  • Hemp Pollination Considerations

    Published on March 18, 2020
    Series 3 Episode 2: Eric Anderson and Monica Jean, MSU Extension Field Crop Educator, sits down with James DeDecker, Director at the MSU Upper Peninsula Research and Extension Center, to discuss pollination considerations for the 2020 season.

  • Thinking Ahead: Critical Issues for First-Time Growers

    Published on March 26, 2020
    Series 3 Episode 3: MSU Extension Educator Eric Anderson sits down with Lori Whitmyer, hemp grower from Southwest Michigan, to discuss critical issues facing first time hemp growers

  • Don't treat manure like $h*t

    Published on December 10, 2020
    In the Weeds Series 6 Episode 1: MSU Extension educators Monica Jean and Paul Gross sits down with Glen Arnold, Manure Nutrient Management Systems Field Specialist with OSU, to discuss how to better utilize manure through improved application techniques.

  • Innovative forage systems

    Published on December 21, 2020
    In the Weeds Series 5 Episode 2: MSU Extension educators Monica Jean and Paul Gross sits down with Erins Burns and Kim Cassida, Weed Scientist and Forage Specialist at MSU, to discuss how changing up your forage rotation can help with management issues like manure application oppertunities.

  • Neighborhood Nutrition Episode 4: Adim Ogbuaku

    Published on September 15, 2020
    Katie Wisneski, MSU student and intern, talks with Adim Ogbuaku, community nutrition instructor, about MyPlate, balancing foods to get a variety of nutrients, ways to eat foods that aren't your favorite, and trying new foods.

  • Neighborhood Nutrition Episode 7: Crystal White

    Published on September 12, 2020
    Katie Wisneski, MSU student and intern, talks to Crystal White, community nutrition instructor, about making a food budget, helpful tools and phone apps for budgeting, using food assistance benefits online, and resources MSU Extension offers.

  • Neighborhood Nutrition Episode 6: Cody McLaren

    Published on September 13, 2020
    Katie Wisneski, MSU student and intern, talks with Cody McLaren, community nutrition instructor, about grocery shopping, including preparing before you go to the store, how to save money at the store, and reading nutrition facts labels.