Ingredients

Insights from growers and menu ideas on a variety of ingredients
If you are lucky enough to have the manpower, making your own stuffed pasta can elevate your dishes to true restaurant quality. So it makes sense that a campus restaurant would be one of the few...
Unfortunately, squash seems to enjoy more popularity as a sport than as a vegetable, farmers say. Squash, such as pumpkins, melons, gourds and zucchini, is a Cucurbitaceae, one of the four main plant...
While hamburgers appear on most menus, they’re only one in a wide variety of beef sandwiches.  
It’s good news, bad news for the beef industry. The bad: The drought has severely reduced feed yields for cattle, resulting in record-high beef prices. The good: Ranchers confirm that...
“Apples are a nutritious, whole food that adds texture, color, and sweet or tart flavors to dishes. As far as varieties, the options are endless during apple season here in the Northeast. I...
The U.S. apple industry is being active in labor reform—a touchy topic, and one that decides whether many farmers can continue to grow apples. The U.S. Apple Association is lobbying for...
With meat costs and health concerns on the rise, mushroom growers aim to have their produce achieve entrée status. In the last decade, exotic mushrooms–shiitake, portobello, baby...
Many elementary students grow potatoes, sprouted in cartons on sunny windowsills, as a classroom assignment. But heirloom potato varieties—especially upmarket fingerlings—are a...
Fries and chips aren’t just filler for combo meals. These salty sides are no longer taking a back seat to their entrée companions, as many operations are making these items in...
In today’s food world, versatile ingredients are an operator’s best friend. They’re cost-effective, adaptable and fun to work with. At the top of that list sits...

Pages

FSD Resources