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  1. Selecting, Storing, and Serving Ohio Strawberries

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

    soft look. Visually check packaging, making sure there are no signs of mold growth. If even one berry ... 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 ...

  2. 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 ... suitable for a variety of baked goods, such as pies, cobblers, muffins, and crisps. Make peach-apple salsa ...

  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 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 ... medium size (3 to 4 inches in diameter). Other varieties of eggplant may range from egg-shaped to long ... nutritional requirement An eggplant’s deep purple skin contains the antioxidant anthocyanin. All eggplant ...

  5. 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 ... cooked in soups or stews. Kale: Enjoy raw, sautéed, in soups, or make kale chips for a healthy snack (see ...

  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 ... ft.) high, 0.45–1.2 m (1.5–4 ft.) wide and 0.9–2.4 m (3–8 ft.) long (Shah and Darr 2016; and ... effectively when stored in open fields. However, stacking round bales for a long period of time can distort ...

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

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

    school.  Research on academic performance consistently finds that parental engagement in their child’s ... somewhat at an academic disadvantage, it seems likely that strengthening the school-family connection could ... kinship caregiving family is unique, so schools should be cautious not to make assumptions about how well ...

  8. 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 ...

  9. Selecting, Storing, and Serving Ohio Grapes

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

    toothpick or skewer to create fruit kabobs. Use grapes as a garnish on an appetizer or dessert plate. Serve ...

  10. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    are dark green, long, straight, and 8–10-inches in length. White Bush Scallop and Patty Pan have green ... flesh, and is 8–10 inches long and 4–6 inches in diameter. After it’s cooked in water for about 30 ... fairly heavy weight. Pumpkins varieties are available for decorating as well as making pumpkin pie. ...

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