Clemson Extension and Host of Making It Grow Amanda McNulty talks with fellow agent Zack Snipes about tomato diseases and best practices on how to avoid them.
How to Make Broccoli Slaw
Clemson Food Safety and Nutrition team members, Marie Hegler and Chad Carter, discuss food waste as 30 to 40 percent of all food grown nationwide is not eaten. They also show how one can use parts of the produce that generally are discarded by making a slaw recipe out of broccoli stalks!
1 (12-ounce) package broccoli coleslaw
1/4 cup sweetened dried cranberries
2 tablespoons roasted pumpkin seeds
1/4 cup vegetable oil
2 tablespoons white vinegar
2 tablespoons granulated sugar
1 teaspoon mayonnaise
1/2 teaspoon poppy seeds
1/2 teaspoon ground mustard
1/2 teaspoon salt
In a serving bowl, combine broccoli, cranberries, and pumpkin seeds.
In a mason jar, mix together the vegetable oil and remaining ingredients. Put the lid on the jar and shake until mixed together.
Drizzle over slaw and toss to coat.