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  1. Selecting, Storing, and Serving Ohio Peaches

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

    detergent, or bleach because these liquids absorb into the fruit. If your recipe calls for skinned peaches, ... dip in boiling water for 30 to 60 seconds, plunge into cold water, drain, and slip off the skins. Use ... peaches with maple syrup and serve over pancakes or waffles. Mash a ripe peach (¼ cup puree) into ¼ cup ...

  2. Selecting, Storing, and Serving Ohio Onions

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

    into the vegetable. Serving Onions can be added to many dishes, both fresh and cooked.  Caramelize ... Root Vegetables Roasting root vegetables adds a delightful, sweet taste. Cut vegetables into chunks ... F. Cut vegetables into large chunks. Place in a medium bowl and pour oil over top. Add seasonings and ...

  3. Selecting, Storing, and Serving Ohio Greens

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

    into the vegetable. Fresh greens can be eaten raw if washed and then  dried with paper towels, a clean ... braised, steamed, or in a salad. Turnip Greens: Generally, a more tender green. Enjoy braised or sautéed. ... Collard/Broccoli greens: Generally, a more bitter green. Pair with vinegar or citrus juice to add flavor and help ...

  4. Selecting, Storing, and Serving Ohio Strawberries

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

    flavor. Do not use soap, dish detergent, or bleach because these liquids absorb into the fruit. When you ... ingredient for a smoothie. Slice strawberries and mix them into a salad of greens, mushrooms, red onions, ... Ladle jam into clean freezer jars leaving ½-inch from the top of the juice to the top of the jar rim. ...

  5. Selecting, Storing, and Serving Ohio Peas

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

    bleach because these liquids absorb into the vegetable. To shell garden peas, open the pod along the ...

  6. Selecting, Storing, and Serving Ohio Eggplant

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

    detergent, or bleach because these liquids absorb into the vegetable. Eggplant is a versatile vegetable and ... vegetable. For pan fried eggplant, cut the vegetable into ½ to 1-inch slices. Peel if necessary. Dip in flour ... until golden brown. Once cooled, take a large spoon and scoop the flesh into a food processor or ...

  7. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    winemaking, juice (including juice made into jelly), and for eating. There are many grapes suitable for ... then drain and dry well. Do not use soap, detergent, or bleach because these liquids absorb into the ...

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

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

    thoroughly in cold water. Do not use soap, detergent, or bleach because these liquids absorb into the ... residues. Drain the water and rinse the vegetables several times.  Serving Broccoli- Break florets into ... into uniform pieces. Brussels sprouts-Sort sprouts into small, medium, and large sizes. If cooking ...

  9. Improving Biomass Properties via Densification and Upgrading

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

    volume. Mechanical means are used to configure biomass into predetermined smaller, uniform sizes that ... (e.g. hybrid poplar, willow, etc.), into smaller, more uniform wood chips. The bulk density of chipped ... may also be densified into products, such as pucks and cubes that have bulk densities between 400 to ...

  10. Selecting, Storing, and Using Fresh Herbs

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

    into the herb. If unable to use harvested herbs right away, trim their stems and place them in a glass ...

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