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  1. Selecting, Storing, and Using Fresh Herbs

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

    markets, along with an increase in home herb gardening. For information on herb varieties in Ohio, contact ... stored for up to one year and maintain their quality. Store dried herbs in an air-tight container in ...

  2. Summer Produce- Enjoy Fresh and Preserve for the Year

    https://lucas.osu.edu/news/summer-produce-enjoy-fresh-and-preserve-year

    Meals  for your fresh produce. In addition, you can find information online about home food preservation ...  or attend an in-person class this summer. On Tuesday August 3 rd, OSU Extension, Lucas County will ...

  3. Selecting, Storing, and Serving Ohio Grapes

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

    Use grapes as a garnish on an appetizer or dessert plate. Serve grapes with cottage cheese and other ...

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

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

    Kohlrabi, rutabagas, and turnips support better nutrition with a range of benefits: Kohlrabi Kohlrabi is an ...  Turnips    Turnips are a good source of potassium. Turnip greens are an excellent source of vitamin A. One ... Parmesan and mix well. Spread vegetables in an even layer on a baking sheet. Bake for 1 hour or until ...

  5. Selecting, Storing, and Serving Ohio Potatoes

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

    contains about 65 calories. Potatoes are an excellent source of potassium, low in sodium, and are virtually ... vitamin C for an average adult. Eating potato skin adds fiber to the diet. Storage  Store potatoes in ... Serving  Leaving skin on potatoes during cooking is an excellent way to conserve their nutrients (unless ...

  6. Selecting, Storing, and Serving Ohio Cherries

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

    as a dessert or snack, but as an ingredient in a main dish or main dish accompaniment.  For ...

  7. Selecting, Storing, and Serving Ohio Cabbage

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

    Cabbage is an excellent way to help meet that nutritional requirement. Cabbage is a cruciferous vegetable. ...

  8. 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 ...

  9. Selecting, Storing, and Serving Ohio Apples

    https://ohioline.osu.edu/factsheet/HYG-5507

    1 peck = 10½ pounds 1 bushel (40 pounds) = about 16–19 quarts canned or frozen sauce (an average of 2¾ ... butter for an anytime energy snack. Thinly slice apples and cheddar cheese and place the combination ...

  10. Selecting, Storing, and Serving Ohio Asparagus

    https://ohioline.osu.edu/factsheet/hyg-5508

    calories. Asparagus is an excellent source of folate. Each serving of asparagus provides fiber, potassium, ... ends of the stalks in a damp paper towel and then placing them in an unsealed, plastic, food-grade ...

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