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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. 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 ... adding salt, sugar, or fat. The use of herbs in cooking has become more popular due to more herb ... gardening. For information on herb varieties in Ohio, contact your county educator in agriculture and natural ...

  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. 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 ...

  6. Selecting, Storing, and Serving Ohio Cherries

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

    begins in June and runs into July. Cherries can be divided into two groups—sour/tart and sweet. Each can ... be prepared in a variety of delicious ways, not only as a dessert or snack, but as an ingredient in ... a main dish or main dish accompaniment.  For information on cherry varieties in Ohio, contact your county ...

  7. 2021 4-H Livestock Skill-a-thon

    https://hardin.osu.edu/news/2021-4-h-livestock-skill-thon

    youth in picture Project animal description Project Goals / Leadership goals Expenses Quality Assurance ... links for each species are below with requirements.  One appointment per species (Market and Breeding) ... https://www.signupgenius.com/go/5080B49AAAF29A4FE3-20219 IN PERSON PRACTICE-  Livestock kits are available for clubs to check out for practice now through ...

  8. 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 ...

  9. 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 ...

  10. Selecting, Storing, and Serving Ohio Peppers

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

    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. ... and Consumer Sciences, Ohio State University Extension Peppers are a vegetable used in a variety of ...

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