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  1. Hope Emergency Raised Beds

    https://brown.osu.edu/program-areas/agriculture-and-natural-resources/field-reports/vegetable/hope-emergency-raised-beds

    mildew on some of the cucumber and zucchini plants. As shown in the images, Downy mildew appears as ...

  2. Selecting, Storing, and Serving Ohio Eggplant

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

    until smooth—about 1–2 minutes. Put into a bowl and chill until ready to serve. Serve with whole wheat ...  Durham: University of New Hampshire. 2016. PDF ... . extension.unh.edu/resources/files/Resource006140_Rep8770.pdf. Home, Yard and Garden eggplant ohio eggplant recipes Family and Consumer Sciences ...

  3. Selecting, Storing, and Using Fresh Herbs

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

    Eating. Fargo: North Dakota State University, 2016. PDF. ag ... .ndsu.edu/publications/food-nutrition/from-garden-to-table-harvesting-herbs-for-healthy-eating/h1267.pdf. Tufts University. 2017. “Maximizing Flavor with Herbs and Spices.” Health & Nutrition ...

  4. Selecting, Storing, and Serving Ohio Asparagus

    https://ohioline.osu.edu/factsheet/hyg-5508

    angular. Asparagus spears should be 7–12 inches in length. Bundled spears should be approximately the same ... Ingredients 3⅓ cups fresh asparagus (trimmed) Two 11-ounce cans mandarin oranges (drained, reserve juice) 12 ... Montana State University.  Asparagus. EB0212_03. Bozeman: Montana State University, 2014. PDF ...

  5. Selecting, Storing, and Serving Ohio Beans

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

    frozen 1½–2 pounds = 1 quart canned or 2 pints frozen Lima Beans 1 bushel = 30–32 pounds 1 bushel = 6–8 ... quarts canned or 12–16 pints frozen 4–5 pounds = 1 quart canned or 2 pints frozen Nutrition The Dietary ... localfoods.osu.edu/sites/localfoods/files/imce/pdf/farmtohealth/GreenBeans.pdf. Olson, Richard, Kellie Cassavale, Colette Rihane, Eve Essery Stoody, Patricia Britten, Jill Reedy, ...

  6. Selecting, Storing, and Serving Ohio Greens

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

    1 pound of cooked, fresh greens = 2 or 3 (1/2 cup) servings Nutrition The Dietary Guidelines for Americans ...

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

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

    approximations. 1 pint = 4–5 servings of fresh uncooked fruit 1 quart blueberries = 1½–2 pounds 1 quart ... raspberries/blackberries = 1¼–1½ pounds 1 flat of blueberries (12 pints) = approximately 12 pounds Nutrition The Dietary ... Human Services and U.S. Department of Agriculture, 2015–2020. PDF ...

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

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

    the vegetables with 1–2 tablespoons of olive oil. For a colorful cooked vegetable, combine broccoli ... Bushel. Little Rock: University of Arkansas System, Division of Agriculture, 2013. PDF ... . uaex.edu/yard-garden/vegetables/docs/Vegetable%20Weights%20Per%20Bushel.pdf U.S. Department of Agriculture. n.d. “My Plate, U.S. Department of Agriculture.” Vegetables. ...

  9. Hope Emergency Food Pantry

    https://brown.osu.edu/program-areas/master-gardener-volunteers/2021-programs-and-projects/hope-emergency-food-pantry

    shown in the images, Downy mildew appears as yellow, chlorotic spots on the top side of the leaves and ...

  10. Hamersville: Squash Vine Borer Trap & more

    https://brown.osu.edu/program-areas/agriculture-and-natural-resources/field-reports/vegetable/hamersville-squash-vine

    https://ipm.osu.edu/sites/ipm/files/imce/OHpumpkins.pdf. Image B source: Michigan State University Fact Sheet: ...

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