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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. 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 ...

  6. 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 ...

  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

    specific recommendations. The recommendations below are approximations. 1 medium eggplant = about 1½ pounds ... liberally on cut surfaces. Allow salt to draw moisture from the eggplant for about one hour. Remove excess ... until smooth—about 1–2 minutes. Put into a bowl and chill until ready to serve. Serve with whole wheat ...

  9. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    Consumer Sciences (website). Accessed June 28, 2021.  U.S. Department of Agriculture. n.d. “MyPlate, U.S ...

  10. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    kale, cooked shrimp, or crab. Toss in just about anything—it’s a great way to use leftovers. Cooking ... Grow. Accessed July 15, 2021. extension.illinois.edu/veggies/carrot.cfm U.S. Department of Agriculture. ... n.d. “My Plate, U.S. Department of Agriculture.” Vegetables. Accessed July 15, 2021. ...

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