Tips

Fresh cuts of pork, like roasts, chops and tenderloin, can be kept well-wrapped in the freezer up to six months. Well-wrapped ground pork can be kept for about three months in the freezer.

Does someone in your family have a nut allergy? Try soy nut butter. It's a great substitute for peanut butter!

For a kick, flavor vinegar with fresh herbs. Bruise one cup of leaves for every two cups of white wine or delicate vinegar. Allow to steep for two weeks.

When shopping for pork, try the same cuts that you like for beef. They have similar names because they come from similar part of the animals. (And you can prepare them the same ways!)

Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than dried. Each herb is slightly different, but a starting formula is: ¼ teaspoon powdered...

Participate in the Kansas Farm Bureau’s Young Farmers and Ranchers conference. It's a great meeting of “farmer minds” that provides enormous knowledge, enjoyment and value. (Clint and...

Cook pork as you would cook your steak. Not sure how you prefer your steak? Grab a meat thermometer and try cooking pork to 145 degrees, followed by a three-minute rest time.

To freeze sweet corn, you need to cook it first. To keep from over-cooking it, cool it quickly in cold tap water, then ice water. Strain excess water, then bag, seal and freeze.