The mild climate west of the Cascades allows farmers and gardeners to grow many winter-hardy crops in the field for winter and spring harvest. A wide range of alliums, leafy greens, brassicas and root crops do...
Nick Andrews, Heather Stoven, Heidi Noordijk, Lane Selman, Kelly Streit, Brooke Edmunds, Neil Bell, Victoria Binning |
Jun 2022 |
Extension Catalog publicationPeer reviewed (Orange level)
Explores possibilities for new crops in the Columbia Basin. Includes crops for oilseeds, food, forage, revegetation, and xeriscape plant nurseries. Crops are classified into three categories: grasses and cereal grains, ...
Stephen Machado, Brian Tuck, Sandy Macnab, Jordan Maley, Jerry Igo |
Oct 2006 |
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.
Degree-days measure the amount of heat accumulated over time. Researchers have used years of this data to develop models that help farmers and gardeners predict harvest dates and other important events in select ...
Nick Andrews, Leonard Coop, Heather Stoven, Heidi Noordijk, Aaron Heinrich |
Jan 2021 |
Extension Catalog publicationPeer reviewed (Orange level)
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.
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.
Growing and drying your own herbs ensures that you have a constant fresh supply to use in the kitchen. Dried herbs can keep for up to a year if kept in a cool, dark and dry place. Here's how to dry herbs at home.
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.