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  1. Selecting, Storing, and Serving Ohio Apples

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

    calories (about 95 calories) and contains these nutrients: vitamin C potassium 4.4 grams of dietary fiber ... (website), accessed June 29, 2021. fdc.nal.usda.gov/fdc-app.html#/food-details/171688/nutrients. National ... are approximations. 1 pound = about 3 medium apples 1 pound = approximately 1½ cups applesauce ...

  2. 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 ...

  3. Beach Monitoring Practices Webinar

    https://ohiowatersheds.osu.edu/events/beach-monitoring-practices-webinar

    managers and outreach professionals. Tune into this month's edition of The Current webinar as we hear ... about beach monitoring research and education efforts taking place in Indiana, Nebraska and Wisconsin. ... App for Marine and Fresh Waters   ...

  4. Selecting, Storing, and Serving Ohio Greens

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

    Cook fresh greens in very little water and only until tender to retain nutrients. See chart below for ... Consumer Sciences (website). Accessed June 28, 2021.  U.S. Department of Agriculture. n.d. “MyPlate, U.S ...

  5. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    adults. Carrots provide a variety of other nutrients including fiber. One cup of cooked carrots has only ... nutrients and flavor. Wash carrots thoroughly in cold water to remove dirt. Do not use soap, dish detergent, ... the peel, which contains fiber and is nutrient-rich. When washing large amounts of carrots, lift them ...

  6. Improving Biomass Properties via Densification and Upgrading

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

    densification and is usually performed in the field during harvest. The round bales seen in Figure 1 are the ... effectively when stored in open fields. However, stacking round bales for a long period of time can distort ... bre.co.uk/filelibrary/pdf/projects/low_impact_materials/IP15_11.pdf. Tumuluru, Jaya Shankar, Christopher Wright, Richard Hess, and Kevin Kenney. 2011. “A review of ...

  7. Mitchell Roth

    https://plantpath.osu.edu/our-people/mitchell-roth

    and oomycetes are consistently in the millions of dollars in U.S. field crops. Therefore, a deeper ... disease management. Additional research projects in my lab include understanding the effects of management ... Integrated Management of Important Soybean Pathogens of the United States in Changing Climate. J. Integr. Pest ...

  8. Selecting, Storing, and Serving Ohio Potatoes

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

    recommendations below are approximations. 1-pound fresh potatoes =  about 3 medium potatoes 3 cups peeled and ... sliced 2½ cups peeled and diced 2 cups mashed 2 cups French fries 2 pounds medium potatoes = about ... part of a healthy diet. One-half cup of boiled potatoes contains about 65 calories. Potatoes are an ...

  9. 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 ...

  10. 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 ...

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