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  1. Selecting, Storing, and Serving Ohio Grapes

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

    dietary needs: Grapes are relatively low in calories, containing about 104 calories per each grape. 1 cup ... of grapes contains about 104 calories. Grape juice contains about 150 calories and 36 grams of sugar ... temperatures (down to 31 F) and high humidity. Grapes will keep well in storage for about two weeks but are ...

  2. Forage as Vegetative Cover for Utility-Scale Solar in Ohio

    https://ohioline.osu.edu/factsheet/cdfs-4106

    loads. This fact sheet defines a utility-scale solar project as a solar electric generation facility that ... Commission of Ohio. Certifications grew to more than 2,895 projects in March 2021. Prior to 2020, most solar ... projects in Ohio were small projects located on homes, farms, and businesses. In fact, between 2010 and ...

  3. Selecting, Storing, and Serving Ohio Sweet Corn

    https://ohioline.osu.edu/factsheet/hyg-5516

    Fresh sweet corn has long been an American favorite. In Ohio, the sweet corn season begins about July ... should still be damp from the field and tightly wrapped around the ear.  Corn is overripe if indentions ... stand about 10 minutes before serving. Season with butter, salt, and pepper if desired. Season – Add ...

  4. Selecting, Storing, and Serving Ohio Apples

    https://ohioline.osu.edu/factsheet/HYG-5507

    2021. web.extension.illinois.edu/apples/facts.cfm. U.S. Department of Agriculture. n.d. “My Plate, U.S ... are approximations. 1 pound = about 3 medium apples 1 pound = approximately 1½ cups applesauce ... 2 pounds (6–8 apples) = a 9-inch pie 1 peck = 10½ pounds 1 bushel (40 pounds) = about 16–19 quarts canned ...

  5. Selecting, Storing, and Serving Ohio Eggplant

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

    approximations. 1 medium eggplant = about 1½ pounds 1 pound fresh = 1¾ cups, cooked and cubed 1 pound fresh ... about one hour. Remove excess salt by patting eggplant dry before cooking. For crispier cooked eggplant, ... until smooth—about 1–2 minutes. Put into a bowl and chill until ready to serve. Serve with whole wheat ...

  6. Selecting, Storing, and Serving Ohio Greens

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

    the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ... Consumer Sciences (website). Accessed June 28, 2021.  U.S. Department of Agriculture. n.d. “MyPlate, U.S ...

  7. Selecting, Storing, and Using Fresh Herbs

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

    refrigerator. Change water daily. Herbs may last for up to a week stored in this manner. Tips about frozen herbs ... Tips about dried herbs Dried herbs may be three to four times stronger than fresh herbs. When using ... University Extension office for the following fact sheet: Preserving Herbs: Freezing and Drying, HYG-5360 ...

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

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

    Field Specialist, Family Wellness, Family and Consumer Sciences, Ohio State University Extension There ... 2020; Peterson, 2017). In this fact sheet, the term schools will refer broadly to teachers, ... outcomes and individualized educational plan (i.e., IEP), when applicable, not to mention simply enrolling ...

  9. Selecting, Storing, and Serving Ohio Cabbage

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

    cabbage. The following recommendations are approximations. 1 bag or crate = 50 pounds. 1 bushel = about 32 ... Chinese cabbage or 1 head (about 1½ pounds) of green, savoy, or red cabbage = approximately 4 servings. ... pan. Add several cups of shredded cabbage and pan fry until just wilted (about 10 minutes). Stir often. ...

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

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

    about 1-inch in diameter. High-quality cauliflower is usually white or creamy white. A hint of green or ... box = 6 pounds 1½ pounds = 4 servings Cauliflower 1 bushel = 25 pounds 1 medium head (about 2 pounds) ... pieces of about 1-inch. Remove any spotted, damaged pieces. Because vitamin C is lost in water, consider ...

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