Food and Nutrition
"Eating What We Grow" nutritional info and recipes by fruit/vegetable
- Apples (PDF)
- Asparagus (PDF)
- Beets (PDF)
- Blackberries and raspberries (PDF)
- Blueberries (PDF)
- Broccoli (PDF)
- Brussel sprouts (PDF)
- Cabbage (PDF)
- Carrots (PDF)
- Cauliflower (PDF)
- Corn (PDF)
- Cucumbers (PDF)
- Eggplant (PDF)
- Green beans (PDF)
- Greens for cooking (PDF)
- Herbs (PDF)
- Jerusalem artichoke (PDF)
- Kohlrabi (PDF)
- Leeks (PDF)
- Melons (PDF)
- Peas (PDF)
- Peppers (PDF)
- Potatoes (PDF)
- Pumpkins (PDF)
- Rhubarb (PDF)
- Root vegetables (ie: parsnips, turnips, etc.) (PDF)
- Salad greens (PDF)
- Spinach (PDF)
- Strawberries (PDF)
- Tomatoes (PDF)
- Winter Squash (PDF)
- Zucchini/summer squash (PDF)
Related Nutrition Websites
- Department of Nutrition and Food Sciences at UVM
- Vtrim online weight loss from UVM
- Vermont Department of Education Child Nutrition
- MyPyramid.gov
- Nutrition.gov
- National Association for Family and Community Education
H1N1 Resources
Nutrition Programs
Extension's Expanded Food and Nutrition Program helps limited resource families, their children and pregnant women learn to shop smarter, eat healthier, and save money. Other programs such as "Eating What We Grow" (info below, recipes to right) help Vermonters to select, store and prepare Vermont produce.
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Expanded Food and Nutrition Education Program (EFNEP)
Extension's Expanded Food and Nutrition Program helps limited resource families, their children and pregnant women learn to shop smarter, eat healthier, and save money. Other programs such as "Dining with Diabetes" assists the increasing population dealing with this challenge to design menus, meals and recipes to meet the unique dietary needs of Vermont's diabetic population. Other topics offered by the University of Vermont include a Speakers Bureau discourse focused on healthy eating, in addition to the creation and promotion of youth curriculum surrounding healthy food issues.
The objectives of EFNEP are to assist low-income families and youth acquire the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and to contribute to their personal development and the improvement of total family diet and nutritional welfare. Participation in the Expanded Food and Nutrition Education Program should result in:
- Improved diets and nutritional welfare for the total family.
- Increased knowledge of the essentials of human nutrition.
- Increased ability to select and buy food that satisfies nutritional needs.
- Improved practices in food production, preparation, storage, safety, and sanitation.
- Increased ability to manage food budgets and related resources such as food stamps.
Join us! Here's how:
- EFNEP adult programs
- EFNEP youth programs
- Eligibility
- Services in Vermont
- Lesson topics
- Impact and success stories
- Partners
- EFNEP Contacts
Eating What We Grow Program
This project began as a print resource designed to provide Vermonters with resources and information to help them select, store, prepare and enjoy the abundance of produce grown in our state that emphasizes the consumption of local fruits and vegetables.
Let us educate you about choosing and preparing Vermont-grown fruits and vegetables. Get started! This program offers general information below and specifics about fruits and veggie nutritional information and some recipes on the right. An extensive recipe list is offered below in our complete index to recipes.
- "Eating What We Grow" introduction (PDF)
- About the recipes and nutrition facts label (PDF)
- References (PDF)
- Acknowledgements (PDF)
Fruits and vegetables by recipe:
Apples
- Cranberry-apple Crunch (PDF)
- Cabbage Salad (PDF)
- Three-grain Apple Muffins (PDF)
- Ugly Ducklings (PDF)
Asparagus
Beet greens
Beets
Berries (all kinds)
- Blackberry Barbeque Sauce (PDF)
- Fruit Vinegar (PDF)
- Jane's Blueberry Cobbler (PDF)
- Strawberry Surprise Smoothie (PDF)
- Strawberry Yogurt Popsicle (PDF)
- Stuffed Cantaloupe (PDF)
- Very Berry Bread Pudding (PDF)
Blackberries
Blueberries
Broccoli
Brussel sprouts
Butternut squash
Cabbage
Cantaloupe
Carrots
- Broccoli Casserole (PDF)
- Brussels Sprouts Salad (PDF)
- Cabbage Salad (PDF)
- Confetti Salad (PDF)
- Corn Chowder (PDF)
- Ground Beef Soup (PDF)
- Indian Vegetable Dish (PDF)
- Quick and Healthy Veggie Lo Mein (PDF)
- Roasted Rooties (PDF)
- Ugly Ducklings (PDF)
Cauliflower
Corn
Cucumber
Eggplant
Endive lettuce
Green beans
Greens for cooking
- Confetti Salad (PDF)
- Kale, Tomato, and Bean Casserole (PDF)
- Lentils with Spinach (PDF)
- Pasta with Greens and Feta (PDF)
- Spinach and Bean Burrito (PDF)
Herbs
Honeydew melon
Jerusalem artichokes
- Baked and Dipped Sunflower Roots (PDF)
- Brussels Sprouts Salad (PDF)
- Mashed Jerusalem Artichoke (PDF)
Kale
Kohlrabi
Leeks
Melons (all kinds)
Parsnips
Patty pan squash
Peas (all kinds)
- Bow-tie Pasta with a Trio of Peas (PDF)
- Cauliflower and Peas with Curry Cream Sauce (PDF)
- Garlic Stir-fried Snap Peas (PDF)
Peppers
- Cabbage Salad (PDF)
- Dot's Chili (PDF)
- Lentil and Leek Risotto (PDF)
- Pizza Roll-up (PDF)
- Quick and Healthy Veggie Lo Mein (PDF)
- Stuffed Peppers (PDF)
- Summer Vegetable Stew (PDF)
Potatoes
- Baked Potato Sections (PDF)
- Corn Chowder (PDF)
- Hot German Potato Salad (PDF)
- Indian Vegetable Dish (PDF)
- Mashed Jerusalem Artichoke (PDF)
- Roasted Rooties (PDF)
- Spring Soup (PDF)
Pumpkins
Raspberries
Rhubarb
Romaine lettuce
Root vegetables (rutabagas, turnips, parsnips)
Salad greens
Snow peas
Spinach
Squash - summer
Squash - winter
Strawberries
Sugar snap peas
Tomatoes
- Asparagus Guacamole (PDF)
- Dot's Chili (PDF)
- Eggplant and Rice (PDF)
- Eggplant and Tomatoes (PDF)
- Green Beans in Tomato Peanut-curry Sauce (PDF)
- Indian Vegetable Dish (PDF)
- Kale, Tomato, and Bean Casserole (PDF)
- Pasta Vegetable Salad (PDF)
- Stuffed Peppers (PDF)
- Summer Vegetable Stew (PDF)
- Three-bean Salad (PDF)
- Tomato Bisque Soup (PDF)
Turnips
Zucchini
Last modified June 10 2009 12:25 PM