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Posts tagged: vegetables

Nevada Farmer Reinvents Herself with 10 Acres and a High Tunnel

Jaime Jasmine, NRCS district conservationist in Elko, Nev. (right), has worked closely with Carol Huether by providing hands on assistance. NRCS photo.

Jaime Jasmine, NRCS district conservationist in Elko, Nev. (right), has worked closely with Carol Huether by providing hands on assistance. NRCS photo.

Three years ago, Carol Huether, decided it was time to change careers and reinvent herself. So, she took her years of experience managing other people’s businesses and turned those skills into a successful organic vegetable and herb farm in Spring Creek, Nev.

As she transformed her 10 acres into a productive operation, Huether wasn’t working alone. USDA agencies, such as the Natural Resources Conservation Service (NRCS) and Farm Service Agency (FSA), worked closely with Huether to create a sustainable operation, despite the region’s challenging climate.

“I wouldn’t have been able to even start this kind of operation if it hadn’t been for all the agencies coming together to help me under the umbrella of the USDA,” Huether says. Read more »

MyPlate Meals from the Garden

Looking for ways to brighten your meals? Stock up on goods from your local Farmers’ Market! Or try out your green thumb by growing your own food.

Gardening and agriculture go hand in hand with MyPlate. When planning a garden, start by thinking about foods that adapt well to the cool, fall season.  Many vegetables that are planted in the summer produce their best flavor when harvested in the fall such as broccoli and carrots.  This way you can focus on ingredients that are both flavorful and easy on your budget. Read more »

High Tunnel Gives Kentucky Farmers Advantage with Berries and Other Produce

Chris and Tracy Adams with their daughters Ashley and Abigail.

Chris and Tracy Adams with their daughters Ashley and Abigail.

Similar to the old adage, when Chris Adams married the wife, he married the family – and the family farm. Lucky for him, he loves farming and enjoys working with his in-laws to manage the 4,000-acre farm of soybeans, wheat and corn.  Now it’s his full-time job, working with his brother-in-law to raise fields of commodity crops each year. But recently, Chris and Tracy Adams, and the rest of the family, began experimenting with farming at a much smaller scale.

They built a seasonal high tunnel, a greenhouse-like structure that produces a plentiful supply of strawberries, raspberries, tomatoes and peppers. High tunnels are made of plastic or metal pipe and covered with sheeting, typically made of plastic. Unlike greenhouses, they require no energy to heat, instead relying on natural sunlight to create favorable conditions for growing vegetables and other specialty crops. Read more »

Reapers and Creepers Give Rave Reviews for Fall Harvest and Halloween Stats!

An infographic highlighting facts and figures about Fall harvests and Halloween trends. Click to see a larger version.

An infographic highlighting facts and figures about Fall harvests and Halloween trends. Click to see a larger version.

Whether its an abundance of fresh farm crops at the local grocery store, farmers market or fall festival, the fruits (and vegetables) of the growing season are all around us. About 158 million Americans will get into the Halloween spirit this year, spending an estimated $7 billion to celebrate Halloween.

Just over 44 percent will carve pumpkins for the holiday, but that won’t be the only starring role the big orange squash will play this season. To meet the demand for all things pumpkin, U. S. farmers produced more than one billion pounds of pumpkins last year. That’s a lot of pumpkin pies, flavored coffee drinks and Jack-O-Lanterns.

While less than half of American adults will dress up in costumes, 13.8 percent plan to dress up their pets. Read more »

Farm to School Helps Healthy Habits Take Root in Kids, Yields Big Results for Farmers and Ranchers

Earlier this week, the U.S. Department of Agriculture (USDA) released our first-ever Farm to School Census, and the results are promising: last school year, schools served locally-sourced foods to over 21 million students and re-invested over $350 million back into local economies.

Farm to school programs are thriving in not only rural, but also urban districts in every state, with 43 percent of public school districts reporting having a farm to school program in place and an additional 13 percent committed to launching a farm to school program in the near future. Read more »

USDA Employee Volunteers Are Back in the Garden & Community

(L to R) DC Central Kitchen in Washington, D.C. Rich Holcomb employee, U.S. Department of Agriculture (USDA) National Agricultural Statistics Service (NASS) Brian Lounsbury, and USDA, National Institute of Food and Agriculture (NIFA) Dewell Delgado Paez stand with a bin of just washed bok choy that was grown USDA headquarters Peoples Garden in Washington, D.C. USDA photo.

(L to R) DC Central Kitchen in Washington, D.C. Rich Holcomb employee, U.S. Department of Agriculture (USDA) National Agricultural Statistics Service (NASS) Brian Lounsbury, and USDA, National Institute of Food and Agriculture (NIFA) Dewell Delgado Paez stand with a bin of just washed bok choy that was grown USDA headquarters Peoples Garden in Washington, D.C. USDA photo.

Every week USDA employee volunteers pick ripe herbs and vegetables from the Headquarters People’s Garden and deliver it to DC Central Kitchen, a local community kitchen. So far this growing season more than 1,000 pounds of fresh food has been donated from the garden. This week’s harvest weighed in at 175 pounds and included 84 pounds of bok choy.

Our volunteers wanted to know what becomes of the food they’ve worked so hard to grow, pick and donate – particularly all that bok choy. That’s why yesterday morning they rolled up their sleeves in the Kitchen to learn how the food donated from the garden each week is made into delicious and nutritious meals. USDA employees worked alongside DCCK cooks to prepare trays of bean burritos (with chopped bok choy inside) and Spanish rice that are being delivered to partner agencies in the Washington metropolitan area, including homeless shelters, rehabilitation clinics, and afterschool programs today. Read more »