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What Schools Need to Know to Enhance School-Family Engagement within their Grandfamily Communities
https://ohioline.osu.edu/factsheet/hgy-5810
suggestions to address what schools need to know about grandfamilies to encourage and facilitate their ... engagement. What do schools need to know about grandparents as parents/guardians/caregivers to encourage ... kinship caregiving family is unique, so schools should be cautious not to make assumptions about how well ...
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Selecting, Storing, and Serving Ohio Apples
https://ohioline.osu.edu/factsheet/HYG-5507
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 ... calories (about 95 calories) and contains these nutrients: vitamin C potassium 4.4 grams of dietary fiber ...
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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. ...
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Selecting, Storing and Serving Ohio Carrots
https://ohioline.osu.edu/factsheet/hyg-5514
now grown extensively throughout the United States and are available year-round. A versatile ... Optional: chopped peanuts, bean sprouts, kale, cooked shrimp, or crab. Toss in just about anything—it’s ...
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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. ...
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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 ...
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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 ... stand about 10 minutes before serving. Season with butter, salt, and pepper if desired. Season – Add ...
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Selecting, Storing, and Serving Ohio Squash and Pumpkin
https://ohioline.osu.edu/factsheet/hyg-5530
incorrectly in the United States to identify of certain varieties of these vegetables. Squash is available ... available in September and November. For information on squash and pumpkin varieties in Ohio, contact your ... flesh, and is 8–10 inches long and 4–6 inches in diameter. After it’s cooked in water for about 30 ...
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Selecting, Storing, and Serving Ohio Kohlrabi, Rutabagas, and Turnips
https://ohioline.osu.edu/factsheet/hyg-5521
vegetables are available in Ohio from mid-July through September. For information on varieties in Ohio, ... 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 ...
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Selecting, Storing, and Serving Ohio Beets
https://ohioline.osu.edu/factsheet/hyg-5510
Consumer Sciences, Ohio State University Extension Beets are available year-round and are grown in most ... 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 ...