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  1. 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 ...

  2. Selecting, Storing and Serving Ohio Carrots

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

    grown extensively throughout the United States and are available year-round. A versatile vegetable, the ... kale, cooked shrimp, or crab. Toss in just about anything—it’s a great way to use leftovers. Cooking ...

  3. Assessing Calf Death Losses in a Beef-Dairy Crossbreeding Program

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-23-issue-4/assessing-calf-death-losses-beef-dairy-crossbreeding

    crossbreeding program. The dairy herd was enrolled in DHIA and maternity data available on calf losses were ... semen (Holstein bulls); thus, more females calves were born. About 52% of first-calf heifers calved with ... is important to note that about 60% of all multiparous cows were bred following observation of ...

  4. 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. ... and add fiber to the diet. A one-half cup serving of plain, cooked diced beets has about 40 calories. ...

  5. Regenerative agriculture at Ohio State Lima

    https://advancement.cfaes.ohio-state.edu/newsletter/cfaes-connect/july-2021/regenerative-agriculture-ohio-state-lima

    https://lima.osu.edu/news/regenerative-agriculture-at-ohio-state-lima.html?utm_s... ...

  6. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    are available in Ohio between April 15 and November 1. For information on the varieties of greens in ...

  7. Selecting, Storing, and Serving Ohio Potatoes

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

    potatoes =  about 3 medium potatoes 3 cups peeled and sliced 2½ cups peeled and diced 2 cups mashed 2 cups ... French fries 2 pounds medium potatoes = about 6 servings of potato salad (1 potato per serving) 1 bushel ... contains about 65 calories. Potatoes are an excellent source of potassium, low in sodium, and are virtually ...

  8. 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 ...

  9. VOLUME 23, ISSUE 4

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-23-issue-4

    ...

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

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

    folate, and vitamin K. One of the most important health benefits of berries stems from their high level of ...

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