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  1. Selecting, Storing, and Serving Ohio Strawberries

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

    the most popular small fruits to grow in home gardens. Some varieties, if managed well, may produce ... looking, and fully attached. Berries should be dry and clean. Medium to small berries usually have better ...

  2. Selecting, Storing, and Serving Ohio Peppers

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

    tropical America and were grown by Native Americans in North and South America over 2,000 years ago. Small ... whole with a meat/rice mixture and bake. Fry pepper slices or rings in small amount of olive oil for 3–5 ... hamburger 2 cans (8 oz.) tomato sauce 2 cans (14.5 oz.) diced tomatoes 2 cans (14 oz.) low sodium beef broth ...

  3. Selecting, Storing, and Serving Ohio Melons

    https://ohioline.osu.edu/factsheet/HYG-5523

    small white seeds.  Seeds are safe to consume. Yield Due to many variables such as moisture content, ... stir in lemon juice. Mix sugar and gelatin in a small saucepan. Stir in water. Heat slowly, stirring ... and watermelon. Place a small scoop of each in a pretty bowl or glass. Serve with a thin, crisp ...

  4. Selecting, Storing, and Serving Ohio Potatoes

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

    for potatoes:  Chopped, steamed broccoli with a little shredded cheese Seasoned beef/chicken, beans, ... cut into bite-size 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 ...

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

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

    danger or flavor problems. Heads should be clean, firm, and compact with fresh, green outer leaves. Small ... leaves extending through the head do not affect eating quality. Large or small heads that are mature are ... sprouts into small, medium, and large sizes. If cooking multiple sizes at one time, cut the sprouts into ...

  6. Selecting, Storing, and Serving Ohio Greens

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

    Sautéing is a type of dry heat cooking where greens are cooked quickly in a small amount of fat. Braising ... them with a small amount of liquid (broth, fruit juice, or water) in a covered pot for an extended ...

  7. Selecting, Storing, and Serving Ohio Onions

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

    vegetables each day as part of a healthy diet. Although usually consumed in small quantities because of their ...

  8. Selecting, Storing, and Serving Ohio Peaches

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

    flour, sugar, and cinnamon.  Cut and add butter or margarine until small particles are formed.  Sprinkle ...

  9. Selecting, Storing, and Serving Ohio Eggplant

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

    slowly in a small amount of hot oil until browned and fairly transparent on one side and then turn and ...

  10. Selecting, Storing, and Serving Ohio Grapes

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

    Grapes provide small amounts of potassium and vitamin C.  Storage Grapes can be stored in the ...

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