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  1. Georgian Museum

    https://fairfield.osu.edu/program-areas/master-gardener-volunteers/georgian-museum

    education to consumers about the Kitchen Garden area. In addition, Master Gardener volunteers will also be ...

  2. Ripe Rot of Grape

    https://ohioline.osu.edu/factsheet/plpath-fru-0052

    applications are recommended. For late-season fungicide applications, always check the pre-harvest interval ... Backyard growers should integrate early-season fungicide application with cultural practices to control ... (ppdc.osu.edu or 330-263-3721) for disease confirmation before making late-season fungicide applications ...

  3. Crop Tree Management: A Tool to Help You Achieve Your Woodland Goals

    https://ohioline.osu.edu/factsheet/f-50

    application, crop tree management is simple. Once ownership goals and objectives have been clearly identified, ... the crop-tree management process and to provide some guidance in its application. Landowners and ... attention? Ever thought about how your forest can improve the quality of water flowing through your property? ...

  4. Western Ohio Cropland Values and Cash Rents 2011-12

    https://ohioline.osu.edu/factsheet/aede-15-12

    aede.osu.edu/about-us/publications/western-ohio-cropland-values-and-cash-rents-2010-2011 Ohio Cropland Values and Cash Rents 2009–10 at:  ... aede.osu.edu/about-us/publications/western-ohio-cropland-values-and-cash-rents-2009-2010 Ohio Cropland Values and Cash Rents 2008–09 at:  ... aede.osu.edu/about-us/publications/ohio-cropland-values-and-cash-rents-2008-2009 Ohio Cropland Values and Cash Rents 2007–08 at:  ...

  5. Selecting, Storing, and Serving Ohio Beets

    https://ohioline.osu.edu/factsheet/hyg-5510

    golden and white. All have about the same flavor and quality. Beet season in Ohio is June to mid-October. ... and add fiber to the diet. A one-half cup serving of plain, cooked diced beets has about 40 calories. ... Guidelines for Americans 2015–2020 Eighth Edition. Washington, D.C.: U.S. Department of Health and Human ...

  6. Freezing and Canning Venison

    https://ohioline.osu.edu/factsheet/hyg-5367

    nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning. Freezing Venison If not freezing immediately, the meat should be chilled without delay to 40 F or ... Preparing and Canning Poultry, Red Meats, and Seafoods. (2015). U.S. Department of Agriculture,  ... wildlife.ohiodnr.gov/portals/wildlife/pdfs/publications/hunting/pub111.pdf. Game from Farm to Table. (2011). U.S. Department of Agriculture Food Safety and Inspection ...

  7. Abate Animal Heat Stress in Hot Weather

    https://ohioline.osu.edu/factsheet/AEX-151

    application of cooling systems to animal production facilities may change. To learn more about cooling and ... Extension Specialist, The Ohio State University Hot weather raises inevitable concerns about heat stress of ... stress problems in animal production. The total annual loss of the U.S. livestock and poultry industries ...

  8. Maple Syrup Production

    https://darke.osu.edu/events/maple-syrup-production

      Join Darke County ANR Educator, Caden Buschur at Worch Library to learn about small-scale maple ...

  9. Manure and Compost: Nitrogen Availability in Organic Production

    https://ohioline.osu.edu/factsheet/anr-34

    storage and handling losses prior to land application. Source: Ohio Livestock Manure Management Guide, ... losses of nitrogen over time. Losses also occur when moving manure or compost before field applications ... . Typically a factor of 25 percent loss is used. Application Rate Knowing the amount of material applied per ...

  10. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    recommendations. The following recommendations are approximations. 1 bag or crate = 50 pounds. 1 bushel = about 32 ... Chinese cabbage or 1 head (about 1½ pounds) of green, savoy, or red cabbage = approximately 4 servings. ... pan. Add several cups of shredded cabbage and pan fry until just wilted (about 10 minutes). Stir often. ...

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