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  1. Improving Biomass Properties via Densification and Upgrading

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

    . afbini.gov.uk/sites/afbini.gov.uk/files/publications/Short%20rotation%20coppice%20willow%20best%20 ... storage requirements, distance between the production and utilization sites, and the intended application. ... close to the production site, pelletization may be necessary for low bulk density biomass that requires ...

  2. Selecting, Storing, and Serving Ohio Melons

    https://ohioline.osu.edu/factsheet/HYG-5523

    State University Extension Revised 2009: Julie Kennel Shertzer, Program Specialist, Human Nutrition ... or a light tan color on either a green, yellow, or a gray background. The stem end should be smooth, ... Honeydew- The melon should have a creamy yellow color when picked. If the melon is green, it will never ...

  3. Selecting, Storing, and Serving Ohio Potatoes

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

    Extension, 2006. PDF. canr.msu.edu/uploads/files/potatoPreservation.pdf Ohio Supplemental Nutrition ... shorter cooking time is desired. Peeled potatoes turn dark if not cooked right away. To prevent this color ... Assistance Program – Education (SNAP-Ed). n.d. “Broccoli Potato Soup.”  Celebrate Your Plate (website). ...

  4. Utilizing Secondary Data for Business Retention and Expansion Planning and Reporting

    https://ohioline.osu.edu/factsheet/cdfs-1580

    Extension, Noble County Joe Lucente, Associate Professor and Ohio Sea Grant College Program, Lucas County ... Before implementing a Business Retention Expansion (BRE) program, community partners and professionals ... coordinating a BRE program in a community, it is important to carefully gather reliable community data from ...

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

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

    HYG=5512 Family and Consumer Sciences 07/19/2021 Revised 2021: Amy Meehan, Program Specialist, ... Sciences, Ohio State University Extension Program Area: Home, Yard, and Garden Broccoli, Brussels sprouts, ... variety in color and texture.  Figure 2. Cauliflower is a good source of vitamin K and C. Photo: Hans ...

  6. Selecting, Storing, and Serving Ohio Peaches

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

    Program Specialist, Human Nutrition Original reviewer: Lydia C. Medeiros, PhD, RD, Specialist, The Ohio ... a master gardener volunteer. Selection The reddish coloration on a peach is not a sure sign it has been ... picked at its prime. Instead, look at the under color, which should be a deep yellow or creamy white. If ...

  7. Selecting, Storing, and Serving Ohio Grapes

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

    Program Specialist, Human Nutrition  Original author: Barbara H. Drake, Educator, Family and Consumer ... color; red varieties are best when the grapes are predominately red; and blue-black varieties reach peak ... flavor when the berries have a full rich color.  Grapes should be firm, plump, well-colored, and firmly ...

  8. Selecting, Storing, and Serving Ohio Peas

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

    whole (snow peas and sugar snap peas). Peas add color, texture, and variety to meals. For information on ... PDF ... . nass.usda.gov/Statistics_by_State/Delaware/Publications/Annual_Statistical_Bulletin/2009/Page29.pdf. Food Home, Yard and Garden pears ohio pear recipes Family and Consumer Sciences ...

  9. Selecting, Storing, and Serving Ohio Peppers

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

    colors, sweetness, and “hotness.”  Some sweet pepper varieties are bell, pimiento, sweet banana, and sweet ... a master gardener volunteer. Selection Choose peppers that are firm, crisp, fresh, and brightly colored ... Extension: Stuffed Pepper Soup. Ithaca: Cornell University. Accessed July 1, 2021. PDF ...

  10. Selecting, Storing, and Serving Ohio Strawberries

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

    Consumer Sciences, Ohio State University Extension Revised 2010: Julie Kennel Shertzer, Program Specialist, ... Strawberries should have a full red color, bright luster, and firm, plump flesh. Strawberries do not ripen ... sharp knife. Do not soak berries in water, they will lose color and flavor. Do not use soap, dish ...

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