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  1. Selecting, Storing, and Using Fresh Herbs

    https://ohioline.osu.edu/factsheet/hyg-5520

    HYG-5520 07/26/2021 Revised 2021: Joyce Riley MS, RD, Educator, Family and Consumer Sciences, Ohio ... Nutrition Originally reviewed: Lydia C. Medeiros, Specialist Food and Nutrition, The Ohio State University ... and Robert Precheur, Specialist Horticulture, Ohio State University Extension Original author: Barbara ...

  2. Selecting, Storing, and Serving Ohio Onions

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

    peak in Ohio from August 1 to October 15. For information on onion varieties in Ohio, contact your ... HYG-5524 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... Specialist, Family and Consumer Sciences, Ohio State University Extension, Wooster Originally reviewed 2009: ...

  3. Selecting, Storing, and Serving Ohio Strawberries

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

    Consumer Sciences, Ohio State University Extension, Ross county Revised 2010: Julie Kennel Shertzer, ... replacement. For information on strawberry varieties in Ohio, contact your county educator in agriculture and ... natural resources at Ohio State University Extension, or a master gardener volunteer. Selection ...

  4. Improving Biomass Properties via Densification and Upgrading

    https://ohioline.osu.edu/factsheet/fabe-6605

    Agricultural and Biological Engineering, The Ohio State University, Wooster Dr. Ajay Shah, Associate Professor, ... Department of Food, Agricultural and Biological Engineering, The Ohio State University, Wooster What is ... Ohio State University A pellet mill is used to produce high-density pellets by compressing ground ...

  5. Selecting, Storing, and Serving Ohio Greens

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

    Ohio State University Extension Originally reviewed 2009: Lydia Medeiros, PhD, RD, Specialist, Ohio ... Emeritus, Family and Consumer Sciences, Ohio State University Extension The most common types of greens ... grown in Ohio include spinach, leaf lettuce, kale, endive, escarole, and leaves from mustard, turnip, ...

  6. 2021 Beef Quality Assurance Re-certification Trainings for Livestock Producers

    https://coshocton.osu.edu/news/2021-beef-quality-assurance-re-certification-trainings-livestock-producers

    Services Building, 724 S 7th Street, ROom 110, from 7:00-8:30 p.m. July 12 August 9 September 13 October 11 ...

  7. Dining with Diabetes Program

    https://coshocton.osu.edu/events/dining-diabetes-program-1

    changes. When you register you can bring a support person with you for an additional $10. Contact ... information: Emily Marrison at 740-622-2265 or  marrison.12@osu.edu. Registration deadline August 11. Register ...

  8. Dining with Diabetes Program

    https://coshocton.osu.edu/events/dining-diabetes-program-0

    changes. When you register you can bring a support person with you for an additional $10. Contact ... information: Emily Marrison at 740-622-2265 or  marrison.12@osu.edu. Registration deadline August 11. Register ...

  9. Dining with Diabetes Program

    https://coshocton.osu.edu/events/dining-diabetes-program

    changes. When you register you can bring a support person with you for an additional $10. Contact ... information: Emily Marrison at 740-622-2265 or marrison.12@osu.edu. Registration deadline August 11. Register ...

  10. Selecting, Storing, and Serving Ohio Peaches

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

    HYG-5525 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... Specialist, Family and Consumer Sciences, Ohio State University Extension, Wooster Revised 2010: Julie Kennel ... Horticulture, The Ohio State University, and Richard C. Funt, Specialist, Horticulture, The Ohio State ...

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