Successful regeneration of forest stands often requires that crop trees be released from competing vegetation. This publication provides basic information on how to determine if release is necessary and methods for release.
Longer, hotter summers and changing climatic conditions means that many of our newly planted native forest seedlings are stressed. Should you water native forest tree seedlings to help them make it through?
In the aftermath of disastrous wildfire seasons, it is harder than ever to find seedlings and workers for reforestation efforts. But there's help out there. Here's a look at what's available for reforestation efforts.
Irrigation and pest control are top priorities for gardeners in August. Some plants may also benefit from temporary shade and cover from the harsh sunlight. Learn more in this guide.
Jul 2020 |
Article
Credit: EESC slide collection (Cropped from original)
The savory goodness of mushrooms isn't confined to those fresh from the saute pan — they can be preserved by canning, freezing, drying and pickling. Here's a guide to how to expand your mushroom repertoire.
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.
When winter approaches, it’s time to check your weed control plans. Noxious weeds are best controlled if you track them carefully. Weed mapping and weed calendaring are two activities important to tracking weeds so that you can properly control them. Here are a few tips to get you started.
Instructions for tree planting usually amount to three words: green side up. Yes, it's a simple process, but there are many ways to ruin a seedling's chances of growing into a healthy, towering tree.
Amy Grotta |
Nov 2018 |
Article
Photo Credit: Alicja Neumiler - Adobe Stock (Cropped from original)
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.