Site

Search results

  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. Make and Take Garden Art: Miniature Gardens

    https://mahoning.osu.edu/events/make-and-take-garden-art-miniature-gardens-0

    STEP 1- Register- Click  HERE  or call the office to register for the  In-person Class. Please ... the Mahoning County Extension Office by mail or drop-off   Join Natalie and Charlene in making your ... very own miniature garden! We will provide a mini figure, soil, a plant, and the container! Feel free ...

  3. 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 ...

  4. Make and Take Garden Art: Miniature Gardens

    https://mahoning.osu.edu/events/make-and-take-garden-art-miniature-gardens

    Natalie and Charlene in making your very own miniature garden! We will provide a mini figure, soil ... office to register for the  In-person Class. Please note that space is limited.  STEP 2- $20 Class Fee- ...

  5. 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, ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. Selecting, Storing, and Serving Ohio Cherries

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

    be prepared in a variety of delicious ways, not only as a dessert or snack, but as an ingredient in ... begins in June and runs into July. Cherries can be divided into two groups—sour/tart and sweet. Each can ... a main dish or main dish accompaniment.  For information on cherry varieties in Ohio, contact your county ...

  10. Selecting, Storing, and Serving Ohio Potatoes

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

    low in calories, and nutritious. The basic types of potatoes are long and round whites, yellow, ... excellent source of potassium, low in sodium, and are virtually fat free. A medium-size potato (3 potatoes ... potatoes in water until they’re ready to prepare. Be aware that prolonged soaking of potatoes in cold water ...

Pages