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  1. What Schools Need to Know to Enhance School-Family Engagement within their Grandfamily Communities

    https://ohioline.osu.edu/factsheet/hgy-5810

    this regard. A culture of inclusion, however, cannot be dictated by law; it must come from within the ... education improves outcomes (Behnke, Bodenhamer, McDonald, & Robledo, 2019; Mac Iver, Epstein, Sheldon ... grandchildren in these families typically do not perform as well as children being raised by parents (Pilkauskas ...

  2. Improving Biomass Properties via Densification and Upgrading

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

    press or screw press/extruder (Wright et al. 2010). Briquettes, such as those shown in Figure 2, can be ... 2010). Also, briquettes can be made from feedstocks with a 6–18% range of moisture (C.F. Nielsen 2021) ... brittleness improves downstream grindability (Tumuluru et al. 2011). Torrefied biomass can be further ...

  3. Selecting, Storing, and Serving Ohio Greens

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

    development. Greens should be crisp, never wilted. Select only an amount that can be used in a short period of ... risk of age-related eye disease. Vitamin C may be lost if greens are overcooked unless the broth is ... it may promote bacterial growth and spoilage. Fresh unwashed greens can be kept in the refrigerator ...

  4. Selecting, Storing, and Using Fresh Herbs

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

    H. Drake Cooking with herbs can be a quick and simple way to add interesting flavors to foods without ... for immediate use unless they are to be dried or frozen. Herbs should be fresh, clean, and free of ... Tips about dried herbs Dried herbs may be three to four times stronger than fresh herbs. When using ...

  5. Selecting, Storing, and Serving Ohio Eggplant

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

    degrees Fahrenheit. Your refrigerator should be kept at 40 F or below for optimal food safety. Eggplant ... stored in the refrigerator may be susceptible “chilling injuries” that will appear as soft, spongy, ... can be roasted, broiled, boiled, fried, sautéed, stuffed, or used in a variety of casseroles in ...

  6. Selecting, Storing, and Serving Ohio Grapes

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

    harvested—they must be at peak quality and sweetness when purchased. The flavor of green grapes is best when they ... blue-black varieties reach peak flavor when the berries have a full rich color.  Grapes should be firm, ... Storage Grapes can be stored in the refrigerator, in a perforated plastic bag, or in a location with low ...

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

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

    and stems of broccoli heads should be dark green. Look for tender, young stalks that are firm with ... and tough. Brussels sprouts should be firm and green, not yellow. Each sprout should be compact and ... purple is common and presents no danger or flavor problems. Heads should be clean, firm, and compact with ...

  8. Selecting, Storing, and Serving Ohio Cherries

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

    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 as a dessert or snack, but as an ingredient in ... volunteer. Selection Fresh sweet cherries should be firm, plump, bright, and glossy, with a full red or ...

  9. Selecting, Storing, and Serving Ohio Sweet Corn

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

    husks and ears well-filled with bright-colored, plump, and milky kernels.  Ears should be free of insect ... and disease damage. Tassels should be slightly tacky and brown—avoid black or brittle tassels. Husks ... should still be damp from the field and tightly wrapped around the ear.  Corn is overripe if indentions ...

  10. Selecting, Storing and Serving Ohio Carrots

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

    Carrots may be scraped, pared, or cooked with the skins on. The skins of cooked carrots can be slipped off ... when held under running water. Carrots can be boiled, steamed, roasted, or sautéed. Carrots can be used ... Season carrots with basil, chervil, ginger, rosemary, savory, or thyme. Carrots can be creamed or mashed. ...

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