Soil erosion following a wildfire often needs to be addressed in areas of high-intensity fires. Which method is used to minimize erosion depends on soil type, slope steepness and subsequent rainfall.
Alicia Christiansen, Wildfire Recovery group |
Nov 2020 |
Article
PAM is a synthetic water-soluble polymer composed of molecules of acrylamide. PAM binds soil particles together, causing them to settle out and not be carried away in runoff water. This prevents soil loss and ...
Riparian areas are rich ecological environments that support a diversity of life and contribute to the overall health of our communities. But they are delicate and complex, and face threats to their existence. Private landowners ...
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)
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: Alicia Christianson (Cropped from original)
In this webinar, we will describe what to look for in identifying tree hazards and factors influencing soil stability and erosion in post-fire forested landscapes, and practical steps to mitigate impacts.
Amanda Rau, John Punches |
Oct 2020 |
Video
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.