Camelina is a drought-tolerant, low-input, oilseed crop grown throughout the U.S. Pacific Northwest. This publication provides soil fertility recommendations—including nitrogen, phosphorus, potassium, sulfur, and soil pH ...
Amber Moore, Don Wysocki, Thomas G. Chastain, Tracy Wilson, Alyssa DuVal |
Feb 2019 |
Extension Catalog publicationPeer reviewed (Orange level)
To help determine the agronomic potential of camelina as an oilseed crop, research was conducted to find the best planting date and method for optimum stand establishment and seed yield. Field experiments involved ...
William F. Schillinger, Don Wysocki, Thomas G. Chastain, Stephen Guy, Russ Karow |
May 2014 |
Extension Catalog publicationPeer reviewed (Orange level)
Kabocha and buttercup squash are gaining popularity for their outstanding culinary characteristics and small size. The squashes' intriguing history, production practices, flavor and uses may inspire more gardeners to grow and eat this exceptional vegetable.
Alice Formiga, Jennifer Wetzel, Shinji Kawai, Lane Selman, Alexandra Stone |
Nov 2019 |
Extension Catalog publicationPeer reviewed (Orange level)
Perennials are one of the many treasures in the garden but after time they may have outgrown their spot or just aren’t as vigorous as when they were first planted. These plants actually perform best when they are younger...
Crystal Cady |
Sep 2010 |
Article
Credit: Oregon State University (Cropped from original)
Asparagus, beets, carrots and summer squash are some of the vegetables you can grow along the coast. Learn what to watch out for in a region known for cooler temperatures.
Sally Reill |
Jul 2017 |
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.