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  1. Selecting, Storing, and Serving Ohio Strawberries

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

    the most popular small fruits to grow in home gardens. Some varieties, if managed well, may produce ... 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 ...

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

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

    using. To remove dirt, wash vegetables thoroughly in cold water. Do not use soap, detergent, or bleach ... 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 residues. Drain the water and rinse the vegetables ...

  3. Selecting, Storing, and Serving Ohio Potatoes

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

    Serving  Leaving skin on potatoes during cooking is an excellent way to conserve their nutrients (unless ... peeler. Keep peelings as thin as possible, since some of the potato’s nutrients are found close to the ... skin. Potatoes retain nutrients better if cooked whole. However, they may be halved, sliced, or diced if ...

  4. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    “chilling injuries” that will appear as soft, spongy, “water-soaked” spots..   High humidity is preferred ... wrapped loosely in plastic wrap. Use within one week of purchase.  Serving Wash eggplant in cold water ... squeeze out water and remove air trapped inside the vegetable. For pan fried eggplant, cut the vegetable ...

  5. Selecting, Storing, and Serving Ohio Greens

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

    running water. This will help reduce the number of microorganisms. Do not use soap, detergent, or bleach ... a soufflé, or as a main course. Cook fresh greens in very little water and only until tender to retain ... nutrients. See chart below for approximate cooking times for fresh greens. Approximate Cooking Times for ...

  6. Selecting, Storing, and Serving Ohio Beans

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

    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 ... savory, sage, or a small amount of butter or margarine. Cook beans in 1-inch of salted water (½ teaspoon ...

  7. Selecting, Storing, and Serving Ohio Pears

    https://ohioline.osu.edu/factsheet/HYG-5526

    pears in the refrigerator.  Rinse pears gently with cool water before eating. Do not use soap, ... amount of margarine or butter, and broil pears for a meat topping. Add sliced pears to water for a flavor ...

  8. Utilizing Secondary Data for Business Retention and Expansion Planning and Reporting

    https://ohioline.osu.edu/factsheet/cdfs-1580

    Extension, Noble County Joe Lucente, Associate Professor and Ohio Sea Grant College Program, Lucas County ...

  9. Selecting, Storing, and Serving Ohio Apples

    https://ohioline.osu.edu/factsheet/HYG-5507

    these nutrients: vitamin C potassium 4.4 grams of dietary fiber if eaten with the skin or 2 grams if ... by rinsing in cool water just before eating or adding to a recipe. Do not wash apples with soap, ... dicing 4–5 apples and cooking them for about 30 minutes over medium heat with ½ cup of water and 2–3 ...

  10. Selecting, Storing, and Serving Ohio Sweet Corn

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

    Serving Wash – Rinse corn 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. ...

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