University of Kentucky

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Tag: food and nutrition

Sensational Salads
3/21/2019 (new)

Salads have been a mainstay in meal planning for years as they add color, texture, and freshness. Salads are also a great way to incorporate a variety of vegetables and other healthy foods into meals. While a basic garden salad is still a good choice, creative dishes have been introduced, moving salads into something more than a side dish. | FCS3-627
web only | 4 pages | 1,798 words | 24 downloads | PDF: 1,265 kb

Dehydrating Fruits and Vegetables for Home Use
6/6/2018 (new)

Many farm-harvested or market-purchased fresh fruits and vegetables are consumed fresh or frozen, with little to none utilized as dry products; in general, dried fruits and vegetables are purchased directly from the market whenever needed. With the wide availability of tabletop kitchen equipment for fruit and vegetable processing (mechanical cutters, slicers, homemade dehydrators, blenders, etc.), consumers and small farmers with excess harvest or unsold fresh products can take the opportunity to process their fresh fruits and vegetables into dried snacks for direct use or sale at a farmer's market. The advantage of these dried products is their stable shelf life, versatility, and overall value addition. Dried products can be used at any time (6-12 months) with little or no loss in quality and can be used as intermediate goods in other products such as breakfast cereals. This publication presents easy-to-follow guidelines and conditions for processing selected fruits and vegetables into dried products. | CCD-PFS-3
web only | 8 pages | 3,748 words | 11 downloads | PDF: 693 kb