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  1. Selecting, Storing, and Serving Ohio Sweet Corn

    https://ohioline.osu.edu/factsheet/hyg-5516

    sweet corn season begins about July 1 and continues until the first frost in late September to early ... Remove from heat and let corn stand about 10 minutes before serving. Season with butter, salt, and pepper ... foodsmartcolorado.colostate.edu/food/foods-and-beverages/colorado-produce/colorado-sweet-corn. FoodData Central. n.d. U.S. Department of Agriculture (website), accessed July 15, 2021. ...

  2. Selecting, Storing, and Serving Ohio Apples

    https://ohioline.osu.edu/factsheet/HYG-5507

    = about 3 medium apples 1 pound = approximately 1½ cups applesauce 2 pounds (6–8 apples) = a 9-inch pie ... 1 peck = 10½ pounds 1 bushel (40 pounds) = about 16–19 quarts canned or frozen sauce (an average of 2¾ ... part of a healthy diet. A medium, raw, 3-inch apple is low in calories (about 95 calories) and contains ...

  3. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    are approximations. 1 bag or crate = 50 pounds. 1 bushel = about 32 pounds. 50 pounds = 16–20 quarts. ... 10 pounds shredded cabbage = 3–4 quarts sauerkraut. 1 medium head of Chinese cabbage or 1 head (about ... of shredded cabbage and pan fry until just wilted (about 10 minutes). Stir often. Sprinkle with ...

  4. Alumni Career Spotlight: Orrin Duvuvuei

    https://senr.osu.edu/node/9885

    from other wildlife enthusiasts and those who are passionate about wildlife management. It’s rewarding ... about the School of Environment and Natural Resources and was introduced to the wildlife biologist career ... getting where I am today.  After working as a seasonal technician for about 4 years, I started ...

  5. Selecting, Storing, and Using Fresh Herbs

    https://ohioline.osu.edu/factsheet/hyg-5520

    last for up to a week stored in this manner. Tips about frozen herbs Freeze herbs at their peak ... textural changes that occur after freezing, use frozen herbs in cooked dishes. Tips about dried herbs Dried ... Dakota State University, 2016. PDF. ag.ndsu.edu/publications ...

  6. Selecting, Storing, and Serving Ohio Potatoes

    https://ohioline.osu.edu/factsheet/hyg-5529

    potatoes =  about 3 medium potatoes 3 cups peeled and sliced 2½ cups peeled and diced 2 cups mashed 2 cups ... French fries 2 pounds medium potatoes = about 6 servings of potato salad (1 potato per serving) 1 bushel ... contains about 65 calories. Potatoes are an excellent source of potassium, low in sodium, and are virtually ...

  7. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    vegetables to see if they are tender. Start checking the vegetables for tenderness at about 45 minutes. ... Vegetables, HYG-5333 Drying Fruits and Vegetables, HYG-5347 References FoodData Central. n.d. U.S. Department ...

  8. Selecting, Storing, and Serving Ohio Strawberries

    https://ohioline.osu.edu/factsheet/HYG-5531

    Freezer Jam Yield: 4 jars of jam Ingredients 1 quart of strawberries (about 1? cups) ⅔ cup sugar ... Fruit Spreads, HYG-5350 Drying Fruits and Vegetables, HYG-5347 References FoodData Central. n.d. U.S ...

  9. Selecting, Storing, and Serving Ohio Broccoli, Brussels Sprouts, and Cauliflower

    https://ohioline.osu.edu/factsheet/hyg5512

    be firm and green, not yellow. Each sprout should be compact and about 1-inch in diameter. ... 1 bushel = 25 pounds 1 medium head (about 2 pounds) = 4 servings Nutrition The Dietary Guidelines for ... uniform pieces. Cauliflower-Break florets into uniform pieces of about 1-inch. Remove any spotted, damaged ...

  10. Alumni Career Spotlight: Vanessa Perry

    https://senr.osu.edu/node/9878

    facilitation, and public engagement issues. The typical day for me includes many meetings and emails. These meetings ... Together, we’re working on finding solutions and thinking forward into the future about what we might be ... thinking about creative solutions that would meet the needs and values that we have. There’s a really ...

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