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Showing results for content tagged 'michigan fresh'. Search instead for the keyword 'michigan fresh'.

  • Michigan Fresh

    Michigan Fresh helps you find tips on growing, handling and preserving as well as healthful recipes to take advantage of the delicious Michigan-grown bounty from your backyard or your local farmer's market.


  • 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.

  • 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.

  • 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.

  • 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.

  • Mariel Borgman

    Community Food Systems
    mborgm@msu.edu
    989-506-3922

  • Jill Connin

    4-H Program Coordinator & Community Nutrition Instructor
    conninji@msu.edu
    906-286-3327

  • Laurie Messing

    Extension Educator-Food Safety
    lmessing@msu.edu
    989-269-9949 ext 611

  • Lindsey Pung-Terry, MA

    Health and Nutrition Supervising Educator
    pungli@msu.edu
    517-552-6912

  • Michigan Fresh: Using, Storing, and Preserving Broccoli (HNI12)

    Published on October 23, 2014
    Broccoli can be preserved and served many way. Michigan-grown broccoli is available July through October.

  • Michigan Fresh Recipe: Yogurt Berry Parfait

    Published on October 7, 2015
    Learn how to make a delicious snack or breakfast with Michigan-grown fresh blueberries.

  • Michigan Fresh Recipe: Broccoli Rice Casserole

    Published on October 7, 2015
    Learn how to make a delicious casserole with Michigan-grow fresh broccoli.

  • Michigan Fresh Recipe: Peaches

    Published on October 7, 2015
    Learn how to make a delicious desert with Michigan-grow fresh peaches.

  • Michigan Fresh Fact Sheets (HNI153)

    Published on October 20, 2015
    Learn about the best that the Great Lakes State has to offer with help from Michigan State University Extension’s Michigan Fresh educational campaign.

  • Michigan Fresh: Pumpkin Puree

    Published on September 5, 2019
    Learn how to make a delicious pumpkin puree that can be used in a variety of dishes.

  • Cosechando Tomates - Spanish

    Published on February 1, 2018
    Presented in Spanish, learn the basics of cosechando tomatoes in this Michigan Fresh fact sheet.

  • Michigan Fresh: Leeks (HNI51)

    Published on January 21, 2015

  • Michigan Fresh (Spanish): Pimientos

    Published on January 30, 2015