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  1. Selecting, Storing, and Serving Ohio Sweet Corn

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

    and a good source of fiber, vitamin C, folate, niacin, phosphorus, and manganese. Corn is low in ... Place rack in steamer over 1 inch of water. Bring to boil. Cover and steam for 10 minutes or until corn ... Fresh sweet corn has long been an American favorite. In Ohio, the sweet corn season begins about July ...

  2. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    oil, ad a pinch of salt, and quick roast in the oven at 400 F until cooked, and then toss in a salad or ... HYG-5518 Family and Consumer Sciences 07/26/2021 Revised 2021: Joyce Riley, MS, RD, Educator, ... information on grape varieties in Ohio, contact your county educator in agriculture and natural resources at ...

  3. Selecting, Storing, and Serving Ohio Eggplant

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

    Eggplant is native to South and Eastern Asia and is one of the most exotic of all vegetables in appearance, ... medium size (3 to 4 inches in diameter). Other varieties of eggplant may range from egg-shaped to long ... varieties are a good source of fiber and are low in carbohydrates and sodium. One cup of raw eggplant has 20 ...

  4. Selecting, Storing, and Serving Ohio Greens

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

    November 1. For information on the varieties of greens in Ohio, contact your county educator in agriculture ... development. Greens should be crisp, never wilted. Select only an amount that can be used in a short period of ... are cooked quickly in a small amount of fat. Braising is a cooking method that promotes tenderness. It ...

  5. Selecting, Storing, and Using Fresh Herbs

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

    adding salt, sugar, or fat. The use of herbs in cooking has become more popular due to more herb ... with one inch of water. Cover loosely with plastic bag to allow for air circulation and place in ... dried herbs, use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs that are needed in ...

  6. Selecting, Storing, and Serving Ohio Beets

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

    of Fruits and Vegetables in Root Cellars,” University of Missouri Extension (website) accessed June ... Consumer Sciences, Ohio State University Extension Beets are available year-round and are grown in most ... parts of the nation. Red beets are traditionally the most popular, but there are other types such as ...

  7. Selecting, Storing and Serving Ohio Carrots

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

    come in a variety of colors from white to yellow to purple. Carrots are harvested in Ohio from July ... as garnishes or snacks, in salads, and even in desserts. Overcooking carrots results in a loss of ... mix in a few tablespoons of water. In a hot skillet or wok, mix a tablespoon of sesame oil, garlic, ...

  8. What Schools Need to Know to Enhance School-Family Engagement within their Grandfamily Communities

    https://ohioline.osu.edu/factsheet/hgy-5810

    privacy can convey a feeling of distance and may put families at arm’s length. In addition, school systems ... a significantly higher likelihood of succeeding in mathematics, reading, and writing than their peers raised in ... grandchildren are likely experiencing stress and grief. In many cases, the causes of the caregiving situation ...

  9. Selecting, Storing, and Serving Ohio Cabbage

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

    range of nutritional benefits: It is rich in vitamin C, with 1 cup of shredded raw green cabbage ... tossed salads (especially red cabbage). Include a variety of other fresh produce. Stir-fry in a small ... amount of oil at medium-high heat (see recipe below). Sauté by heating 2 tablespoons of oil in a frying ...

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

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

    about 1-inch in diameter. High-quality cauliflower is usually white or creamy white. A hint of green or ... a good source of iron. These vegetables are all low in calories. A cooked, 1-cup serving provides the ... pieces of about 1-inch. Remove any spotted, damaged pieces. Because vitamin C is lost in water, consider ...

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