Stems used like green onions for mild garlic flavor Stiff stem is not easy to braid after harvest
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1 GARLIC A bulb covered with dry, loose outer skin, made up of individual cloves; skin must be removed. Select plump, dry and firm heads with a smooth white covering. Choose large sized bulbs with roots still in place. Do not buy garlic with green sprouts growing from it. Store in a mesh bag at degrees for up to 3-6 months. Stems from multiple plants be braided for drying Common variety in grocery stores; long shelf life Cooked garlic has a milder flavor than raw; bitter when overcooked. Used whole, chopped, crushed, pressed or pureed in dishes. The more finely garlic is chopped the stronger its flavor. Peel the outer skin off; crush by pressing with the side of a large knife blade, chop finely, crush again. Let stand at room temperature about 10 minutes. Cook for as short a time as possible. Softneck Member of the onion family; strong flavor and smell for flavoring food. Hardneck Stems used like green onions for mild garlic flavor Stiff stem is not easy to braid after harvest Elephant Related to leeks rather than to garlic Strong smell but mild flavor Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication:
2 Nutrition Notes Phytochemicals are substances in plants that may protect health although these are not essential for life. Phytochemicals are part of the reason for the recommendations for consuming fruit and vegetables. Phytochemicals reduce or neutralize free radicals that damage cells. Garlic contains antioxidants. Find recipes & videos at igrow.org Garlic and Herb Butter Ingredients 1/2 cup softened butter 1 teaspoon finely chopped dried parsley, basil, or herb of choice 1/2 teaspoon minced garlic Directions 1. Mix all ingredients together. 2. Shape the mixture into a roll. 3. Wrap it tightly with saran wrap. 4. Freeze up to six months. 5. Slice off amounts as needed 1-3 teaspoons lemon juice Salt and pepper to taste Yields 8 servings. Nutrition Facts per Serving: Calories 100; Fat 12g; Cholesterol 30mg; Sodium 140mg; Carbohydrates 0g; Sugar 0g; Fiber 0g; Protein 0g Sources:
3 GARLIC A bulb made of individual cloves; dry skin must be removed. Select large, dry and firm heads with a smooth white covering and roots in place. Do not buy garlic with green sprouts growing from it. Store in a mesh bag at degrees for up to 3-6 months. Used whole, chopped, crushed, pressed or pureed. The more finely garlic is chopped the stronger its flavor. Peel, crush by pressing with the side of a large knife blade, chop finely, crush again. Let stand 10 minutes. Cooked garlic has a milder flavor than raw; bitter when overcooked. Cook for as short a time as possible. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
4 Garlic and Herb Butter Ingredients: 1/2 cup softened butter 1 teaspoon finely chopped dried parsley, basil, or herb of choice 1/2 teaspoon minced garlic Directions: 1. Mix all ingredients together. 1-3 teaspoons lemon juice Salt and pepper to taste 2. Shape the mixture into a roll. 3. Wrap it tightly with saran wrap. 4. Freeze up to six months. 5. Slice off amounts as needed Yields 8 servings. Nutrition Facts per Serving: Calories 100; Fat 12g; Cholesterol 30mg; Sodium 140mg; Carbohydrates 0g; Sugar 0g; Fiber 0g; Protein 0g Sources:
5 Garlic South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
6 Garlic South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
7 Garlic and Herb Butter GARLIC Ingredients 24 samples 32 samples 48 samples Samples: 1 teaspoon serving on ¼ slice of bread Butter Dried parsley, basil, or herb of choice Minced garlic Lemon juice Salt and pepper French bread or whole wheat bread ½ cup ½ teaspoon ½ teaspoon 1-2 teaspoon To taste ½ loaf ¾ cup ¾ teaspoon ¾ teaspoon 2-3 teaspoons To taste ¾ loaf 1 cup 1 teaspoon 1 teaspoon 3-4 teaspoons To taste 1 loaf Directions: 1. Mix all ingredients together 2. Shape the mixture into a roll. Wrap it tightly with plastic wrap. Freeze up to 6 months. Thaw and soften before transport. 3. Slice whole grain bread into quarters or French bread into slices and then in half. 4. Place bread squares and softened prepared butter in separate airtight containers and transport to the store. 5. At the store, spread 1 teaspoon of the prepared butter on each bread square. Materials needed: Sampling Display Instructions Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Prepare Garlic and Herb Butter. Prepare bread squares. Place in air tight containers. Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on paper plates. Ask parent s permission before children may sample. Ask them if they use garlic often in their meals. Ask them if they could use this recipe. Remind them that this recipe can be used on breads or vegetables. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication:
Red. Most popular raw on burgers, fresh salads, salsas Slightly stronger flavor than yellow and white onions
ONION Onions are yellow, red or white. They have firm flesh and dry, crackly outer skins. Avoid any soft spots or sprouts. Onions may be eaten raw or cooked. To prepare, remove outer layer of skin and
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More informationBright pink to bright red stems Common for home growing, pies, freezing, and canning
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More informationGrown specifically for use in making wine Cold hardy varieties: Frontenac, Marquette, Frontenac Gris, LaCresent
GRAPES Grapes can be stored in the refrigerator for one week. Table grapes come in black, blue, golden, red, green, purple and white, and can have seeds or be seedless. Cut the stem to separate grapes
More informationMost are white, also yellow Larger, denser, and sweeter than turnips
TURNIP/RUTABAGA Heavy for their size, no soft spots or cracks. Turnip greens can be removed and used like kale or mustard greens. Small and medium sized turnips are sweeter. Cut roots into wedges and peel.
More informationSimilar to All American variety parsnips Generally thinner than typical parsnips
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CARROT Scrub all soil from carrots before eating or cooking. If desired, peel with a vegetable peeler. Baby carrots are slightly shorter carrots that have been peeled, trimmed, and packaged. Carrots team
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LETTUCE Darker leaves are more nutritious. Leaves should be fresh and green, not wilted, brown or slimy. Refresh limp leaves by placing in ice water. Cooler temperature will keep lettuce fresher longer.
More informationWeight 6-15 pounds May have yellow, orange, or white flesh
WATERMELON Best clue to ripeness is a yellow or creamy underside, not white or pale green. Heavy with a hard rind. The flesh should be deep colored with dark brown or black seeds; a few white seeds if
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S U N F LOW E R SEEDS Sunflower seeds are often roasted and eaten as a snack. The edible portion, a tan colored kernel, is inside the shell, which is black to dark gray with white striping. May be incorporated
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More informationCan be steamed, boiled, grilled, roasted or added to casseroles and salads. Thick or thin stems are both acceptable, similar sizes cook more evenly.
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