As canning season gets underway, the Food Preservation hotline from Oregon State University Extension Service starts taking calls July 15.
The toll-free hotline at 800-354-7319 runs until Oct. 18 from 9 a.m. to 4 p.m., Monday through Friday. When the hotline is closed, callers can leave a message. The hotline is staffed by certified Master Food Preserver volunteers in Lane and Douglas counties, but is available statewide.
Celebrate the many ways OSU Extension Service is an active partner in our community. Join us for the Benny Bash 5k Color Run starting at 10am. Register at the park: $10 per person or $25 per family of...
The Parsons Family has owned 166 acres near Howard Prairie Reservoir in southeastern Jackson County since 1937. Jud Parsons has been personally involved in the property for almost 70 years and will be...
With an established and trusted presence in every county, OSU’s Statewide Public Service Programs offer statewide community-centric engagement that provides access to research, expertise, and relationships essential for Oregon’s social, economic, and environmental needs.
Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.
The use of social media for agritourism, including farm direct sales operations, is quickly becoming an important
tool in the marketing tool belt. Potential new visitors and regular customers are using platforms such as
Instagram to find the next great authentic farm experience and a place to by local farm products.
Inside this issue: Encourage Mason Bees to Your Landscape; Fall Pesticide Applicator Courses at COCC; Hemp Meeting; 2019 Cereal Variety Trial Update; Alfalfa Intensive Training Seminar; Tri-State Grain Growers Convention; Western States Alfalfa & Forage Symposium; 2019 Oregon Hay Directory; Cereal Hay Testing; Oregon Society of Weed Science Annual Meeting; Oregon VEG Mgmt Assoc Conf; OHFA & OFGC Fall Forage Seminar; Far West Winter Conference; What is Hay Worth?; Lost Rivers Grazing Academy; Irrigation Efficiency Workshop; Deschutes County SWCD Field Tour; Oregon Fine Fuels Mgmt Field Days; Pivot & Linear Irrigation System; Running Out of Water?; Statewide CORE Training; 2019 Hay King Contest; and Fall Pasture Management.
Inside this issue: Two Different Hemp Meetings; State Board of Agriculture Meeting; CROP Farm to Table Banquet; OSU Extension Benny Bash and 5k Color Run; Berry Research Trial Field Tour; Farm to Fork Dinner; Cover Crops in Central Oregon; Encourage Mason Bees in Your Landscape; and New Extension Publications.
I made uncooked freezer jam from blackberries in my yard. I put the prepared jam in jars, placed lids but not too tight with 1/2 headspace. After letting them sit on the counter for 24 hrs ( for the pectin to set) the jam was seeping out of the lids and when I unscrewed the lid the jam almost popped...
This video describes the Fishermen-Led Injury Prevention Program (FLIPP) and its innovative research that involves commercial fishermen, researchers, extension agents, and coastal community members to understand injuries at sea better.
This is a report on a research project where the objectives were to determine whether grazing cow-calf pairs on warm season grasses and brassica pastures would extend the grazing season and positively affect calf weaning weights, feedlot performance, carcass characteristics, and ranch profitability.
Kelly Streit (right), Extension Family and Community Health educator, answers questions at the Farmer's Market about preserving foods safely.
Photo by Lynn Ketchum
OSU Extension has more than 13,000 trained volunteers who dedicate time to teaching and enriching their communities. Our "master" level volunteer programs include, gardening, food preservation, woodland management, and beekeeping.