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

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

    approximations.    Amount for 4 servings:  Turnips- 2 pounds (about 6 medium-sized vegetables) Rutabagas- 1 large ... calories. Rutabagas Rutabagas are a good source of potassium. A one cup serving has about 52 calories. ... a brush if you want to eat the peel, which contains fiber and is nutrient-rich.  When washing large ...

  2. 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. ... and add fiber to the diet. A one-half cup serving of plain, cooked diced beets has about 40 calories. ... Fruits and Vegetables, HYG-5347 References FoodData Central. n.d. U.S. Department of Agriculture ...

  3. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    HYG-5525 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... Though Ohio is not considered a major peach growing state, it has about 1,000 acres of peach orchards ... A medium-sized peach has about 60 calories. Most peach calories come from naturally derived sugars. Peaches ...

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

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

    available to guide the successful establishment and management of vegetative cover in solar fields. The Ohio ... -conservation/about-ODNR/forestry/fire-management-program/prescribed-fire Ohio Legislature. 1976. “Section ... Board. https://opsb.ohio.gov/wps/portal/gov/opsb/about-us/resources/solar-farm-map-and-statistics   Ong, ...

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

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

    be firm and green, not yellow. Each sprout should be compact and about 1-inch in diameter. ... 1 bushel = 25 pounds 1 medium head (about 2 pounds) = 4 servings Nutrition The Dietary Guidelines for ... uniform pieces. Cauliflower-Break florets into uniform pieces of about 1-inch. Remove any spotted, damaged ...

  6. Selecting, Storing, and Serving Ohio Peas

    https://ohioline.osu.edu/factsheet/hyg-5527

    specific recommendations. The recommendations below are approximations. 1 pound of edible-pod peas = about ... 15 pods or 1 cup. 1 bushel green garden peas = about 30 pounds. Nutrition The Dietary Guidelines for ... are crisp-tender for about 2 minutes. Add the soy sauce and stir. Cover and cook for one more minute. ...

  7. Farm Science Review

    https://agnr.osu.edu/events/farm-science-review

    greatest in the agricultural industry. In addition to the commercial exhibitors, you will find field ...

  8. Selecting, Storing, and Serving Ohio Cherries

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

    frequently, for about 1 hour, or until the mixture begins to thicken. Cool completely. Transfer to a covered ... loin chops that are about 1-inch thick ¼ teaspoon salt ⅓ teaspoon black pepper 2 tablespoons vegetable ... pepper. Heat oil in a large skillet on high heat. Add pork chops and brown well for about 3 minutes per ...

  9. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    HYG-5524 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... vegetables to see if they are tender. Start checking the vegetables for tenderness at about 45 minutes. ... Vegetables, HYG-5333 Drying Fruits and Vegetables, HYG-5347 References FoodData Central. n.d. U.S. Department ...

  10. Agronomy Update

    https://agnr.osu.edu/events/agronomy-update

    Agronomy & Farm Management Resources, Chris Zoller, Extension Educator, ANR, Tuscarawas County ...

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