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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 ... grown in Ohio include spinach, leaf lettuce, kale, endive, escarole, and leaves from mustard, turnip, ... beet, broccoli, dandelion, and collard plants. Greens are available in Ohio between April 15 and ...

  2. Selecting, Storing, and Serving Ohio Grapes

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

    information on grape varieties in Ohio, contact your county educator in agriculture and natural resources at ... are yellow-green in color; red varieties are best when the grapes are predominately red; and ... dietary needs: Grapes are relatively low in calories, containing about 104 calories per each grape. 1 cup ...

  3. Improving Biomass Properties via Densification and Upgrading

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

    and a low bulk density, resulting in loose harvest formats and a corresponding energy density that is ... during storage. These properties lead to: problematic biomass logistics and storage. an increase in the ... densification and is usually performed in the field during harvest. The round bales seen in Figure 1 are the ...

  4. 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 ... Eggplant is native to South and Eastern Asia and is one of the most exotic of all vegetables in appearance, ... taste, and history. Until 100 years ago, it was grown in America primarily as an ornamental plant. Now ...

  5. Student Org Essentials: How to Hybrid

    https://woostercampuslife.cfaes.ohio-state.edu/newsletter/buckeye-buzz/july-19-23-2021-july-12-18-2021/student-org-essentials-how-hybrid

    will transition to in-person. Join the conversation and learn about balancing hybrid operations and ... session about hybrid student organization operations. Plan out which elements will stay virtual and which ... running in the fall semester. Stay connected this summer so you can keep up with the latest updates and ...

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

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

    steaming the vegetables or cooking them in small amounts of liquid until they are fork tender.  A general ... sprouts, and cauliflower varieties in Ohio, contact your county educator in agriculture and natural ... compact buds in the head. Yellow flowers in buds or very rough, bumpy heads may indicate broccoli is old ...

  7. Selecting, Storing, and Using Fresh Herbs

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

    adding salt, sugar, or fat. The use of herbs in cooking has become more popular due to more herb ... selection and availability at grocery stores and farmers’ markets, along with an increase in home herb ... gardening. For information on herb varieties in Ohio, contact your county educator in agriculture and natural ...

  8. Community & Involvement Fair- Registration Deadline Aug. 3!

    https://woostercampuslife.cfaes.ohio-state.edu/newsletter/buckeye-buzz/july-26-aug-1-2021/community-involvement-fair-registration-deadline-aug-3

    Sign up now to participate in the 8 th  annual Community & Involvement Fair on  Monday, ... Days team will be in touch with the participating organizations during the week of  August 9, 2021  to ...  In the case of rain, the event will be moved indoors to the lower level of Skou Hall near Café ...

  9. 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. ... cabbage include Brussels sprouts, cauliflower, kale, and kohlrabi. For information on cabbage varieties in ...

  10. Selecting, Storing, and Serving Ohio Potatoes

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

    heat, cover the pan, simmer for 20 minutes, and remove soup from the heat. Cool soup slightly. In small ... low in calories, and nutritious. The basic types of potatoes are long and round whites, yellow, ... russets, and round reds. In Ohio, potatoes are grown and harvested from mid-July to mid-October and in ...

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