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  1. Selecting, Storing, and Serving Ohio Sweet Corn

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

    chopped) Preparation Instructions Combine all ingredients in a medium bowl. Mix well. For information on ... fdc.nal.usda.gov/index.html. National Center for Home Food Preservation. n.d. University of Georgia, College of Family and ...

  2. Soil Testing

    https://butler.osu.edu/program-areas/agriculture-and-natural-resources/soil-testing-field-and-crop

    F or a video on how to obtain a soil sample, please click here. Soil Testing for Ohio Lawns, ... Landscapes, Fruit Crops, and Vegetable Gardens Lawn & Garden Soil Test Form  (For Lawn & Garden or ... small scale horticulture production, less than 1 acre) Field & Crop Soil Test Form  (For ...

  3. Selecting, Storing, and Serving Ohio Greens

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

    are available in Ohio between April 15 and November 1. For information on the varieties of greens in ... disease. Greens are high in folate, potassium, iron, calcium, and fiber. Naturally low in calories, greens ... contain approximately five to 40 calories per cup. Kale, spinach, and turnip greens are high in lutein, ...

  4. Selecting, Storing, and Serving Ohio Strawberries

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

    looking, and fully attached. Berries should be dry and clean. Medium to small berries usually have better ... folate, and potassium.  One cup of unsweetened berries provides: 50 calories. 11 grams of carbohydrate. ...

  5. Selecting, Storing, and Serving Ohio Peas

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

    Measure out the soy sauce and sesame seeds. Set aside. Heat oil in wok or large skillet. Use medium-high ...

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

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

    both internal and external sources.  The Difference Between Primary and Secondary Data Resources ... accessible, nonproprietary online tool that offers strong surface-level data on employment and wages, as well ...

  7. Selecting, Storing, and Serving Ohio Melons

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

    remaining half of the melon and continue to puree until smooth and liquid. Pour into a medium-sized bowl and ... fdc.nal.usda.gov/index.html. National Center for Home Food Preservation. n.d. University of Georgia, College of Family and ...

  8. Advanced Food Process Design

    https://fabe.osu.edu/courses/fabeng-7430

    of foods with quantification of the physical changes occurring between the time of raw material ...

  9. Selecting, Storing, and Serving Ohio Beans

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

    garlic salt. Cover and cook for 5 minutes over medium heat. For more information on preserving beans, go ... Agriculture (website). Accessed June 29, 2021. fdc.nal.usda.gov/index.html. National Center for Home Food ...

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

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

    purchase. To store, refrigerate and use in 3–5 days. Winter squash- Store whole in a cool (50 F) dry area. ... baking powder, and cinnamon in a medium bowl. Add dry ingredients to the pumpkin mixture and stir to ...

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