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
Changing weather patterns show that drought will continue to be a challenge for farmers and ranchers on the central and north coast of Oregon and throughout the state. That's why a drought management plan is essential.
Poison oak plants contain a chemical that causes a severe rash. Learn how to spot a plant, safely remove, and clean your clothes, gear and skin afterward to prevent a rash.
As temperatures drop and days get shorter in the fall, the needs of chickens change. To keep them healthy and productive, a few changes in their feeding and care are in order. Those changes include increasing their ...
OSU Extension collaborates with Oregon’s Soil and Water Conservation Districts and watershed councils to develop the series to best address natural resources concerns in the local area.
Silage-making has been used to reduce the concentrations of toxins in a variety of crops. But in the case of poison hemlock, the opposite is true — making silage out of it actually increases one of its toxic alkaloids.
Tansy ragwort, an invasive weed that can harm certain types of livestock, is making a comeback in western Oregon. Find out how to control it and protect your animals.
Shelby Filley, Andy Hulting, Gene Pirelli, Eric Coombs |
Aug 2011 |
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.
Candace Stoughton, Low Impact Development Specialist, gives a tour of the East Multnomah Soil & Water Conservation District building and the many demonstration projects on the grounds that soak up stormwater