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  1. Selecting, Storing, and Serving Ohio Melons

    https://ohioline.osu.edu/factsheet/HYG-5523

    with water or lemonade in a blender or add ginger ale for a refreshing summer drink. Add other fruits ... small white seeds.  Seeds are safe to consume. Yield Due to many variables such as moisture content, ... very rich in vitamin C, potassium, and B vitamins. Watermelon is 93 percent water, and 1 cup has about ...

  2. Selecting, Storing, and Serving Ohio Strawberries

    https://ohioline.osu.edu/factsheet/HYG-5531

    water in a colander. Drain and remove caps by giving them an easy twist with a strawberry huller or ... sharp knife. Do not soak berries in water, they will lose color and flavor. Do not use soap, dish ... freezer safe containers, label and return to freezer. This pack allows portions to be used when needed. ...

  3. Selecting, Storing, and Serving Ohio Cabbage

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

    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 several times with ...

  4. Selecting, Storing and Serving Ohio Carrots

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

    degrees Fahrenheit. Carrots taste best when eaten within 2 weeks but the nutritional value will keep for ... the skins on. The skins of cooked carrots can be slipped off when held under running water. Carrots ... thoroughly in cold water to remove dirt. Do not use soap, dish detergent, or bleach because these liquids ...

  5. Selecting, Storing, and Serving Ohio Potatoes

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

    Fahrenheit. When stored at 45–50 F, potatoes will keep well for several weeks. Warmer temperatures encourage ... peeler. Keep peelings as thin as possible, since some of the potato’s nutrients are found close to the ... change, submerge peeled potatoes in water until they’re ready to prepare. Be aware that prolonged soaking ...

  6. Selecting, Storing, and Serving Ohio Onions

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

    sources of quercetin, a phytonutrient. Storage Green onions- Keep cold and moist in the refrigerator. ... thoroughly in cold water to remove dirt. Do not use soap, detergent, or bleach because these liquids absorb ...

  7. Selecting, Storing, and Serving Ohio Peas

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

    thoroughly in cold water before using. Do not use soap, detergent, or bleach because these liquids absorb ... storage. Edible-pod peas are suitable for freezing, but not canning. Frozen peas keep well up to one year. ...

  8. Selecting, Storing, and Serving Ohio Cherries

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

    rinsing gently in cool water. Do not use soap, detergent, or bleach because these liquids absorb into the ... waffles, or French toast. Cherries make a delicious drink by themselves or blended with other juices. Use ... firmly packed  ½ cup (1 medium) onion, chopped  ⅓ cup white vinegar  ¼ cup water  1 tablespoon fresh ...

  9. Selecting, Storing, and Serving Ohio Peaches

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

    just before eating with cool, running water. Do not use soap, detergent, or bleach because these ... liquids absorb into the fruit. If your recipe calls for skinned peaches, dip in boiling water for 30 to 60 ... seconds, plunge into cold water, drain, and slip off the skins. Use immediately or toss with citrus juice ...

  10. Selecting, Storing, and Serving Ohio Beans

    https://ohioline.osu.edu/factsheet/hyg-5509

    used within five days if possible.  They are best stored loosely covered in a food-safe container. Do ... not wash beans before storing, wash them before use.  Wash thoroughly in clear water to remove dirt. ... rinse several times with cold water. Lift vegetables from water to prevent redepositing of dirt and ...

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