Reseeding a pasture or hay ground requires more than just spreading seed on the ground. There's a sequence to the process, from testing the soil to addressing weeds, deciding on forages and considering livestock use.
Renovating and reseeding a pasture requires time, money and a little luck. There are many ways to go about it, but if you begin the planning process in the spring, you’ll thank yourself in the fall.
Melissa Fery |
Dec 2009 |
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.
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.
In parts of Oregon, pasture forage for grazing livestock is lacking early in the growing season. That forces livestock producers to rely on costly harvested forages for supplemental feed. There is another option. Research has ...
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.
Yard trimmings are a beneficial soil amendment that supply plant nutrients and organic matter. They have been successfully used in the production of a variety of annual and perennial crops in Washington State. From deciding whether to use yard trimmings on your farm to learning how to calibrate applications, this publication takes you through the process of fertilizing your farmland with yard trimmings.
Dan M. Sullivan, Craig Crogger, Andy Bary |
Jun 2016 |
Online resource
Forage quality of common pasture weeds was determined through laboratory testing to compare feed value of weeds to desirable forage species and nutrient requirements for grazing livestock.
Shelby Filley, Andy Hulting, Amy Peters |
May 2010 |
Article