Learn to manage your forested property in ways that protect water quality, maintain soil health, reduce the threat of fire and improve wildlife habitat. This publication is one of a series of Land Steward Rural Resource Guidelines.
Streams and streambanks are vital but vulnerable wildlife habitat. Learn the steps you can take to improve vegetation and water quality on your riparian property. These recommendations can help protect birds, fish ...
These best practices for wells, ponds and other water systems can help you secure a safe, reliable water supply and help to ensure that we protect our streams, lakes and groundwater. This is one of a series...
This is the new, eighth publication in the Farm-direct Marketing set. Includes information on aspects of keeping your products fresh and safe, such as proper cooling, handling, and storage, chilling and freezing, ...
Timber harvest presents challenges for woodland owners with small acreages. Planning the harvest, working with contractors and selling the logs are tasks that can seem intimidating. Here's how to make a plan, find ...
Guides owners of small woodlands in choosing harvest options most appropriate for their timber and property characteristics. Factors discussed include: timber size and volume/acre, site topography, production potential, ...
Selling logs is one of the most important decisions a landowner can face. This curriculum package for forestry educators brings together consulting foresters, log buyers and loggers to teach participants how to get...
Learn what's needed to start a farm stand business on your farm, from how to get land-use permits to make sure your farm stand is legal, to the details of the business, like developing a marketing plan and...
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.