Collection of forage resources, mostly for Coastal Oregon regions. Includes studies on fiber digestibility, phosphoric soil, rations, and cost/benefit of growing and buying locally grown forages.
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.
Fruit trees and grapevines have been grafted for centuries but the grafting of vegetable plants is relatively new. It started in 1927 in Japan and has since grown to be a common practice with environmental benefits.
Toshihiko Nishio, Alice Formiga (editor and translator), Shinji Kawai (editor and translator) |
Jul 2018 |
Article
Q: I barbecue a lot, and wind up having to dispose of ash leftover from hardwood charcoal (no “briquettes”). Can I put it in my compost and or worm bin? How about on my vegetable garden or flowerbeds?
Q: The top (grafted part) of our dwarf cherry tree died. We have other cherry trees and would like to graft a new top on it. What is the best type of graft to make?