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)
Photo: Chesapeake Bay Project (CC BY-NC 2.0) (Cropped from original)
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)
Pacific Northwest blueberry growers must identify and control a number of bacterial and fungal diseases in order to ensure the highest yields. Fortunately, only a few of the diseases that occur on highbush blueberry in this region cause significant losses when left unchecked.
Jay W. Pscheidt, Jerry Weiland |
Mar 2015 |
Article
Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.
Surine Greenway, Amy Robertson, Joe Peutz, Grace Wittman |
Mar 2023 |
Extension Catalog publicationPeer reviewed (Orange level)
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.
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.