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  1. Selecting, Storing, and Serving Ohio Apples

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

    to that type of storage. For home food storage of apples, follow these guidelines: Apples may be ... health.gov/sites/default/files/2019-09/2015-2020_Dietary_Guidelines.pdf. Richard Jauron, “Harvesting and Storing Apples,” Horticulture and Home Pest News (blog), Iowa ...

  2. Selecting, Storing, and Serving Ohio Beans

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

    and canned beans support better nutrition with a range of benefits: Snap beans are a fair source of ... beans into pieces as desired. Serving  Beans may be served in salads, casseroles, and soups—alone or ...

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

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

    and firm with a dark blue color and a waxy, silvery “bloom.” Raspberries Raspberries may be red, ... phytochemicals, which are non-nutrient components that scientists believe may help reduce the risk of chronic ... disease. Berries are rich in phenolic compounds and flavonoids, which have antioxidant properties and may ...

  4. Selecting, Storing and Serving Ohio Carrots

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

    release volatile gases (ethylene) during ripening. Serving Carrots may be scraped, pared, or cooked with ...

  5. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    Avoid peppers with bruised, blistered, cracked, wrinkled, or soft skin as these may be overripe or ... refrigerator should be kept at 40 F or below for optimal food safety. Peppers stored in the refrigerator may be ...

  6. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    ridges. Orange colored skin is lower quality. Hubbard skin may be golden yellow, greenish-blue, or dark ...

  7. Selecting, Storing, and Serving Ohio Potatoes

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

    skin. Potatoes retain nutrients better if cooked whole. However, they may be halved, sliced, or diced if ...

  8. Fish To Fork: Grillin' in the Great Lakes

    https://darke.osu.edu/events/fish-fork-grillin-great-lakes

    Fish to Fork: Grilling in the Great Lakes Webinar • WEDNESDAY, JUNE 23, 2021 • 1 p.m.- 2 p.m. ET ... a webinar about seafood safety, grilling tips, and demonstrations of seafood prep and grilling at home using ... seafood raised in Great Lakes aquaculture! Preparing fish at home may seem intimidating, but you can do ...

  9. Foreign-Trade Zones: Helping Companies Compete Globally

    https://ohioline.osu.edu/factsheet/cdfs-1579

    Annual Report, 2021).  While FTZs may not fit every business model, they can strengthen a company’s ... with over 460,000 Americans directly working in FTZ activities in 2019. They also contribute ... drawback” on re-exported or scrapped merchandise; the option to move merchandise directly to the factory or ...

  10. Wellness Wednesdays Webinar Series

    https://franklin.osu.edu/events/wellness-wednesdays-webinar-series

    The Live Healthy Live Well team is pleased to offer wellness webinars the 2nd and 4th Wednesday of ... go.osu.edu/wellnessweds TOPICS: May 12: Make Your Salad Fresh Again! May 26: Gluten Free Eating June 9: Nature and ...

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