Pollination services and honey production are the primary revenue sources for a beekeeping business based in the Pacific Northwest. Those starting a beekeeping operation should focus on two to three revenue sources ...
Ellen Topitzhofer, Carolyn Breece, Dan Wyns, Ramesh Sagili |
May 2020 |
Extension Catalog publicationPeer reviewed (Orange level)
Home gardeners love to grow tomatoes. But getting a tomato from seedling to fruit can be challenging, especially in Oregon where the weather isn't always cooperative. Here are five things that can ruin a home crop.
The small stonecrop mason bee (Hoplitis emarginata) had never been found in Oregon until 2019 when it was discovered by Master Melittologist Judi Maxwell in the Siskiyou Mountains in southern Oregon. Only one person had seen it...
Lincoln Best, Andony Melathopoulos |
Nov 2021 |
Article
By selecting the right forages and using efficient management practices with limited irrigation or drought conditions, producers can achieve reasonable forage production with reduced input costs. This publication from the University of Nebraska highlights irrigation and crop options, water-use efficiency of different forages, and more.
Jerry D. Volesky and Aaron L. Berger |
Apr 2010 |
Online resource
How do wildfires affect Oregon bees? Flames and heat can destroy their nests and smoke can disrupt their navigation abilities. But research shows they rebound strongly along with other flora and fauna after a fire.
Horseradish is well known for its pungency and the zip it adds to food. It can be grown at home but requires cold temperatures in the fall and winter. Here's a guide to growing horseradish and how to preserve it.
Wildfire smoke is more than a nuisance. It is a public health hazard that can harm the lungs and cardiovascular system. Here's a look at what makes smoke dangerous and what can be done about it.
A collection of articles for growing vegetables in Central Oregon. Include general information, recommendations, soil temperatures, rhubarb, potatoes, cucumbers, beets, carrots, radishes, onions, tomatoes and tomatillos.
It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.