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  1. Selecting, Storing, and Serving Ohio Greens

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

    are cooked quickly in a small amount of fat. Braising is a cooking method that promotes tenderness. It ... includes first sautéing the greens and then cooking them with a small amount of liquid (broth, fruit juice, ...

  2. Selecting, Storing, and Serving Ohio Grapes

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

    inflammation, heart disease, and certain cancers. Grapes provide small amounts of potassium and vitamin C.  ...

  3. Selecting, Storing, and Serving Ohio Eggplant

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

    again, then season with salt and pepper. Fry slowly in a small amount of hot oil until browned and fairly ...

  4. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    oz.) diced tomatoes 2 cans (14 oz.) low sodium beef broth 1 small onion, chopped 2 cups green pepper, ... 2,000 years ago. Small hot peppers were discovered by Columbus in the West Indies and introduced into ... slices or rings in small amount of olive oil for 3–5 minutes or until crisp, tender, and light brown. ...

  5. Selecting, Storing, and Serving Ohio Potatoes

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

    Chopped, steamed broccoli with a little shredded cheese Seasoned beef/chicken, beans, salsa, and other taco ... cubes 2 stalks celery, chopped 1 medium onion, chopped 1 small carrot, peeled and chopped 2 cups ... broccoli florets (1 cup chopped into bite-size pieces. 1 cup chopped very small.) 2 cups low-fat milk ...

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

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

    fresh, green outer leaves. Small leaves extending through the head do not affect eating quality. Large or ... small heads that are mature are equally desirable. If the curds have the appearance of rice or look ... into uniform pieces. Brussels sprouts-Sort sprouts into small, medium, and large sizes. If cooking ...

  7. Selecting, Storing, and Serving Ohio Cabbage

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

    tossed salads (especially red cabbage). Include a variety of other fresh produce. Stir-fry in a small ... tarragon work especially well. Cook quickly in a small amount of water because vitamin C is lost in water. ...

  8. Selecting, Storing, and Serving Ohio Cherries

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

    onion, chopped  ⅓ cup white vinegar  ¼ cup water  1 tablespoon fresh ginger, minced  1 small clove ...

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

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

    a master gardener volunteer. Selection Kohlrabi- Look for small bulbs with fresh tops and thin rinds. Large ... Turnips- Choose young, small bulbs as they are the most tender. Overgrown bulbs may be sharp in flavor and ...

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

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

    flesh. Acorn is small, dark green with ridges. Orange colored skin is lower quality. Hubbard skin may be ... option for shredding and freezing for later use. To prepare, wash, grate, and steam blanch in small ...

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