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Know how. Know now.
From border to border in Nebraska, UNL Extension is making an incredible impact on the success of our state — its youth, its families, its farms and ranches, its communities, its economy. Please check these websites for more "know how, know now" information.
While many local foods can be purchased year round, to get the richest flavors and freshest foods follow the four seasons. Below you will find some recipes to try and other helpful tips. Ready-to-use brochures can be used as handouts at farmers’ markets, grocery stores, local foods programs or just for your own cooking & eating pleasure! Please see more on terms of use.
Summer Recipes
- Sumertime Cooking I 2013 (Eggplant, Red pepper, Corn, Tomatoes)
- Black Beans and Rice
- Delicious Dips (Great for serving with fresh produce!)
- Flavor that Food! (a chart for flavoring with fresh or dried herbs and spices)
- Rice Del Sol (made with summer squash and fresh corn)
- Summertime Cooking 2010 Potatoes, Asparagus, Snap peas
- Summertime Cooking II 2010
- Sauerkraut Recipe
- Tomato Basil Bruschetta
- Zucchini (page in Recipe Central section) PDF version
- Zucchini Bread made with whole wheat pastry flour for a light, tender product with fiber
- Tabbouleh (made with mint, parsley, cucumbers, tomatoes, onions, whole wheat bulgur, lemon juice and olive oil)
Fall Recipes
- Apples, tray freezing
- Apples, canning and freezing
- Apple Products Applesauce, Jam, Jelly, Preserves
- Apple Recipes Conserving, Butter, Chutney
- Apples Anytime recipes plus uses for different apples
- Pears
- Potatoes 2011 Sweet potatoes and white
- Pumpkins & Squash Preparing Fresh, Freezing
- Roasting Pumpkin Seed