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  1. Selecting, Storing, and Serving Ohio Peaches

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

    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 immediately or toss with citrus juice ... serve over pancakes or waffles. Mash a ripe peach (¼ cup puree) into ¼ cup plain nonfat yogurt for ...

  2. Selecting, Storing, and Serving Ohio Strawberries

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

    detergent, or bleach because these liquids absorb into the fruit. When you have too many strawberries to use ... strawberries and mix them into a salad of greens, mushrooms, red onions, toasted almonds, grilled chicken, and ... liquid measuring cup. Add crushed strawberries to bowl. Stir for 3 minutes. Ladle jam into clean freezer ...

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

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

    and 4–6 inches in diameter. After it’s cooked in water for about 30 minutes its flesh separates into ... bleach because these liquids absorb into the vegetable. Summer squash- Best when eaten soon after ... amounts for your favorite recipe into containers, leaving 1/2-inch of headspace. Cool by placing the ...

  4. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    State University Extension The Ohio cherry season begins in June and runs into July. Cherries can be ... divided into two groups—sour/tart and sweet. Each can be prepared in a variety of delicious ways, not only ... rinsing gently in cool water. Do not use soap, detergent, or bleach because these liquids absorb into the ...

  5. Selecting, Storing and Serving Ohio Carrots

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

    absorb into the vegetable. Scrub well with a brush if you want to eat the peel, which contains fiber and ... redepositing of dirt and residues. Raw carrots cut into matchsticks are a popular and nutritious addition to ... a spiralizer to cut carrots into “noodles” (see recipe below_). Carrot Noodles with Peanut Sauce ...

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

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

    soap, dish detergent, or bleach because these liquids absorb into the vegetables. Scrub well with ... necessary, cut off tops. Scrub well, peel if desired. Leave whole or cut into cubes. Rutabagas- Peel thinly. ... Cut into cubes or slices. Kohlrabi- Trim off root ends and vine-like stems. Peel and cube or cut into ...

  7. Selecting, Storing, and Serving Ohio Grapes

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

    into jelly), and for eating. There are many grapes suitable for winemaking, including some varieties ... soap, detergent, or bleach because these liquids absorb into the fruit. Serving Include grapes in tuna, ...

  8. Selecting, Storing, and Serving Ohio Beans

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

    Do not use soap, detergent, or bleach because these liquids absorb into the vegetable. Drain and ... beans into pieces as desired. Serving  Beans may be served in salads, casseroles, and soups—alone or ... interchangeably in most cooked recipes. Snap beans can be left whole, broken, or cut across into 1-inch pieces, ...

  9. Selecting, Storing, and Serving Ohio Peas

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

    into the vegetable. To shell garden peas, open the pod along the seam, remove peas, and rinse. ...

  10. Selecting, Storing, and Serving Ohio Potatoes

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

    detergent, or bleach because these liquids absorb into the vegetable. Gently scrub potatoes with a vegetable ... chop into evenly sized pieces. Season with oil, herbs, and spices. Roast in oven, on grill, or in air ... cut into bite-size cubes 2 stalks celery, chopped 1 medium onion, chopped 1 small carrot, peeled and ...

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