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  1. 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 ... Though Ohio is not considered a major peach growing state, it has about 1,000 acres of peach orchards ... a master gardener volunteer. Selection The reddish coloration on a peach is not a sure sign it has been ...

  2. Selecting, Storing, and Serving Ohio Onions

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

    HYG-5524 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... variety, it is difficult to give specific recommendations. The recommendation below are approximations. 1¾ ... sources of quercetin, a phytonutrient. Storage Green onions- Keep cold and moist in the refrigerator. ...

  3. Selecting, Storing, and Serving Ohio Greens

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

    color that are free of blemishes.  Avoid greens that show insect injury, coarse stems, seed stems, dry ... content, size, and variety, it is difficult to give specific recommendations. The recommendations below are ... source of vitamin A, C, E, and K. They contain phytonutrients that may help prevent cancer and heart ...

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

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

    avoided. Yield  Due to many variables, including moisture content, size, and variety, it is difficult to ... help prevent cancer and fight heart disease. Broccoli and Brussels sprouts are excellent sources of ... using. To remove dirt, wash vegetables thoroughly in cold water. Do not use soap, detergent, or bleach ...

  5. Selecting, Storing, and Serving Ohio Potatoes

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

    of potatoes in cold water is not recommended as it can result in some vitamin loss. Cover potatoes in ... occasionally. Tip: Use a towel to hold the top of the blender down to prevent steam from dislodging it. For ... size for even cooking. Yield Due to many variables such as moisture content, size, and variety, it is ...

  6. Selecting, Storing, and Serving Ohio Kohlrabi, Rutabagas, and Turnips

    https://ohioline.osu.edu/factsheet/hyg-5521

    family. Another name for kohlrabi is cabbage turnip. The flavor of its bulb-like stem is similar to ... size, and variety, it is difficult to give specific recommendations. The recommendations below are ... vitamin C. It also provides fiber and is a good source of vitamin B6. One cup of raw kohlrabi has 36 ...

  7. Selecting, Storing, and Serving Ohio Sweet Corn

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

    to many variables such as moisture content, size, and variety, it is difficult to give specific ... 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 ...

  8. Selecting, Storing, and Serving Ohio Peas

    https://ohioline.osu.edu/factsheet/hyg-5527

    eat. Yield Due to many variables such as moisture content, size, and variety, it is difficult to give ... and fiber. They have antioxidants that help prevent cancer and heart disease. One half-cup of ... thoroughly in cold water before using. Do not use soap, detergent, or bleach because these liquids absorb ...

  9. Selecting, Storing, and Serving Ohio Beans

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

    rinse several times with cold water. Lift vegetables from water to prevent redepositing of dirt and ... content, size, and variety, it is difficult to give specific recommendations. The recommendations below are ... decrease with prolonged storage. Storage  Fresh beans should be kept cold and humid in the refrigerator and ...

  10. Improving Biomass Properties via Densification and Upgrading

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

    conversion. Methods that increase biomass density or enhance its properties can improve the utilization of ... densification refers to increasing the bulk and energy densities of a biomass feedstock by reducing its bulk ... content when compared to the raw biomass. It is also better-preserved during storage, and its enhanced ...

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