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  1. Packing School Lunches for Picky Eaters

    https://wayne.osu.edu/news/packing-school-lunches-picky-eaters

    that hasn’t been processed, and add some veggies and fruit – like carrots and an apple. Don’t focus on ... food textures to find what your child prefers, arranging food in creative ways or giving food a fun ... to be working, talk to your doctor. Packing school lunches doesn’t have to be a boring task. Find ...

  2. (Backyard) Bird is the Word- Raise Your Own Little Chicks

    https://wayne.osu.edu/news/backyard-bird-word-raise-your-own-little-chicks

    a rural setting, having backyard birds isn’t an issue. However, if you’re in an urban or suburban area, ... from a hatchery, you can opt to have your chicks vaccinated against coccidiosis and Marek’s disease. An ... will find in the grocery store. Chicks are yellow and will feather out to be white birds. Their feed to ...

  3. Selecting, Storing, and Serving Ohio Onions

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

    presence of a stem—these are indicators of seed stem development. Moisture at the neck is an indication of ... The recommendation below provides an approximate conversion of weight to cups. 1¾ pounds onions ... mix well. Spread in an even layer on a baking sheet. Bake for 1 hour or until tender. Check a few ...

  4. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    Guideline for Americans recommends 2 cups of fruits per day as part of a healthy diet. Peaches are an ... peaches out of the refrigerator for about an hour before consumption. Allowing the peach to come to room ...

  5. Selecting, Storing, and Serving Ohio Strawberries

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

    a healthy diet. Strawberries are a great source for fulfilling this nutritional requirement and are an ... Wash them in gently flowing cool water in a colander. Drain and remove caps by giving them an easy ...

  6. Improving Biomass Properties via Densification and Upgrading

    https://ohioline.osu.edu/factsheet/fabe-6605

    during storage. These properties lead to: problematic biomass logistics and storage. an increase in the ... 2012. “Biomass Storage: An Update on Industrial Solutions for Baled Biomass Feedstocks.” Biofuels 3, ... -developpement-durable.org/file/Culture/Culture-fourrages/herbe_a_elephant/miscanthus_g%C3%A9ant/Miscanthis_Factsheet.pdf. Sutton, Andy, Daniel Black, and Pete Walker. Straw Bale, An introduction ...

  7. Selecting, Storing, and Serving Ohio Eggplant

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

    taste, and history. Until 100 years ago, it was grown in America primarily as an ornamental plant. Now ... nutritional requirement An eggplant’s deep purple skin contains the antioxidant anthocyanin. All eggplant ... or fine, dry breadcrumbs, then in an egg beaten with 2 tablespoons of milk. Dip in flour or crumbs ...

  8. Selecting, Storing, and Serving Ohio Greens

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

    development. Greens should be crisp, never wilted. Select only an amount that can be used in a short period of ... of nutrition and offer many benefits: Greens are an excellent source of vitamin A, C, E, and K. They ... or water) in a covered pot for an extended period.  Kale Chips A crunchy chip that you can customize ...

  9. Selecting, Storing, and Using Fresh Herbs

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

    selection and availability at grocery stores and farmers’ markets, along with an increase in home herb ... a recipe.  Dried herbs can be stored for up to one year and maintain their quality. Store dried herbs in an ...

  10. Selecting, Storing, and Serving Ohio Sweet Corn

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

    to create “grill marks.” Move ears to an indirect heat area of the grill to finish cooking. Season ... Fresh sweet corn has long been an American favorite. In Ohio, the sweet corn season begins about July ... Corn is a good choice to help meet this nutritional requirement. Corn is an excellent source of thiamin ...

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