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

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

    are complex because of the legal requirements to gain access to a child’s academic performance ... at a disadvantage and not know how to reach out to, engage, and support kinship caregivers (Peterson, ... Scott, Ombayo, Davis, & Sullivan, 2019). The question is: How can schools become more inclusive and ...

  2. Selecting, Storing, and Serving Ohio Cabbage

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

    rapidly in dry storage. Domestic and early cabbages do not keep well. Remove and discard outer leaves and ... ribs.  To remove dirt, bacteria, and possible pesticide residue, wash cabbage thoroughly in cold water ... . Lift out of the water to prevent redepositing of dirt and residues, drain, and then rinse the cabbage ...

  3. Selecting, Storing, and Serving Ohio Blueberries, Blackberries, and Raspberries

    https://ohioline.osu.edu/factsheet/HYG-5511

    color and a waxy, silvery “bloom.” Raspberries Raspberries may be red, black, yellow, or purple. The red ... unsweetened berries   Raspberries Blackberries Blueberries Calories 64 62 84 Vitamin C 32 mg  (54% daily need ... ) 30 mg (50% daily need) 14 mg (24% daily need) Fiber 8 g 8 g 4 g Storage Handle fruit gently to avoid ...

  4. Selecting, Storing, and Serving Ohio Asparagus

    https://ohioline.osu.edu/factsheet/hyg-5508

    is grown in the dark and has the same flavor as green asparagus. Purple asparagus tends to have ... angular. Asparagus spears should be 7–12 inches in length. Bundled spears should be approximately the same ... Asparagus is highly perishable, so it needs to be chilled in the refrigerator as soon as possible.  Do not ...

  5. Selecting, Storing and Serving Ohio Carrots

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

    2 weeks but the nutritional value will keep for several weeks. Prevent bitterness in carrots by storing ... when held under running water. Carrots can be boiled, steamed, roasted, or sautéed. Carrots can be used ... nutrients and flavor. Wash carrots thoroughly in cold water to remove dirt. Do not use soap, dish detergent, ...

  6. Selecting, Storing, and Serving Ohio Potatoes

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

    keep well for several weeks. Warmer temperatures encourage sprouting and shriveling. Sprouting potatoes ... on storage). If potatoes are peeled before cooking, use a vegetable peeler. Keep peelings as thin as ... potatoes in water until they’re ready to prepare. Be aware that prolonged soaking of potatoes in cold water ...

  7. Selecting, Storing, and Serving Ohio Peppers

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

    rice. Simmer for 30 minutes.  Add cooked rice and simmer for 15 to 20 minutes. Add water if needed for ... in the refrigerator may be susceptible to damp and/or freezing. Wash peppers thoroughly in cold water ... vegetable. Lift vegetables from water to prevent redepositing of dirt and residues. Use a soft brush to clean ...

  8. Selecting, Storing, and Serving Ohio Sweet Corn

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

    thoroughly in cold water to remove dirt. Do not use soap, detergent, or bleach because these liquids absorb ... into the vegetable.  Boil – Submerge corn in unsalted cold water. Salt toughens corn and should not be ... added to the water. Heat water to boiling. Boil uncovered for 2 minutes. Remove from heat and let corn ...

  9. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    flesh, and is 8–10 inches long and 4–6 inches in diameter. After it’s cooked in water for about 30 ... under cool running water. Do not use soap, detergent, or bleach because these liquids absorb into the ... Winter squash- Store whole in a cool (50 F) dry area. Spaghetti squash keeps for approximately 2 months, ...

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

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

    thoroughly in cold water. Do not use soap, detergent, or bleach because these liquids absorb into the ... vegetables. To remove insects and worms, soak vegetables “head down” for 30 minutes in cold, salted water (add ... 1 teaspoon salt to each quart water). Lift the vegetables from the water to prevent redepositing of dirt and ...

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