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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. 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. ...

  6. Ohio State FFA Officer Luncheon RSVP

    https://students.cfaes.ohio-state.edu/node/4783

    First Name * Last Name * E-mail Address * What protein would you like in your Fawcett Center Field ...

  7. 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 ...

  8. Selecting, Storing, and Serving Ohio Beets

    https://ohioline.osu.edu/factsheet/hyg-5510

    golden and white. All have about the same flavor and quality. Beet season in Ohio is June to mid-October. ... iron, and add fiber to the diet. A one-half cup serving of plain, cooked diced beets has about 40 ... ohioline.osu.edu, or contact your local Ohio State University Extension office for the following fact sheets: ...

  9. Selecting, Storing, and Serving Ohio Cherries

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

    Bring to a boil over medium-high heat. Reduce the heat and simmer, stirring frequently, for about ... about 1-inch thick ¼ teaspoon salt ⅓ teaspoon black pepper 2 tablespoons vegetable oil ½ cup chopped ... a large skillet on high heat. Add pork chops and brown well for about 3 minutes per side. Remove to plate. ...

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

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

    vegetables. The recommendations below are approximations.    Amount for 4 servings:  Turnips- 2 pounds (about ... A one cup serving has about 52 calories.  Turnips    Turnips are a good source of potassium. Turnip ... following fact sheets: Freezing Vegetables, HYG-5333 Drying Fruits and Vegetables, HYG-5347 References ...

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