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  1. Backyard Vegetable Gardening- Tomatoes: What's Eating Them Besides You?

    https://greene.osu.edu/news/backyard-vegetable-gardening-tomatoes-whats-eating-them-besides-you

    Be sure you register for this virtual program to learn about the many different issues that can ...

  2. 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 ...

  3. 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 ...

  4. 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. ...

  5. 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 ...

  6. 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. ...

  7. 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 ...

  8. 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 ...

  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 ... stand about 10 minutes before serving. Season with butter, salt, and pepper if desired. Season – Add ...

  10. 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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