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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. 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 ...

  6. Selecting, Storing, and Serving Ohio Beets

    https://ohioline.osu.edu/factsheet/hyg-5510

    golden and white. All have about the same flavor and quality. Beet season in Ohio is June to mid-October. ... and add fiber to the diet. A one-half cup serving of plain, cooked diced beets has about 40 calories. ... Fruits and Vegetables, HYG-5347 References FoodData Central. n.d. U.S. Department of Agriculture ...

  7. Selecting, Storing, and Serving Ohio Kohlrabi, Rutabagas, and Turnips

    https://ohioline.osu.edu/factsheet/hyg-5521

    approximations.    Amount for 4 servings:  Turnips- 2 pounds (about 6 medium-sized vegetables) Rutabagas- 1 large ... calories. Rutabagas Rutabagas are a good source of potassium. A one cup serving has about 52 calories. ... Central. n.d. U.S. Department of Agriculture (website), accessed July 1, 2021. fdc.nal.usda.gov National ...

  8. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    recommendations. The recommendations below are approximations. 1 medium eggplant = about 1½ pounds 1 pound fresh ... surfaces. Allow salt to draw moisture from the eggplant for about one hour. Remove excess salt by patting ... the remaining ingredients to the food processor, cover, and then puree until smooth—about 1–2 minutes. ...

  9. Manure Science Review

    https://extension.osu.edu/events/manure-science-review-0

    separator for processing and recycling manure, and its public education center. Demonstrations will cover ...

  10. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    frequently, for about 1 hour, or until the mixture begins to thicken. Cool completely. Transfer to a covered ... loin chops that are about 1-inch thick ¼ teaspoon salt ⅓ teaspoon black pepper 2 tablespoons vegetable ... pepper. Heat oil in a large skillet on high heat. Add pork chops and brown well for about 3 minutes per ...

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