A healthy pasture is a vital resource for a livestock operation, and it requires year-round attention. One of the most critical periods is the fall when decisions dictate how much forage will be produced for the season.
Burning the slash left behind after a logging operation isn't the only method for getting rid of it. Among the alternatives are piling but not burning, "forestry mulching," creating biochar and doing nothing.
The study of how forages grow and respond to livestock grazing has provided the knowledge to manage pastures for efficient and sustained production. Careful management is a cost-efficient way to produce quality forage.
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.