Recent Updates

  1. Selecting, Storing, and Using Fresh Herbs

    Cooking with herbs can add interesting flavors to foods, especially when salt, sugar, and fat are reduced in a recipe. They are a quick way to add a new flair to your favorite meals. Many culinary herbs, both fresh and dried, have antioxidants that may help protect against diseases such as diabetes, cancer, and heart disease.
  2. Selecting, Storing, and Serving Ohio Maple Syrup

    One hundred percent maple syrup is made by boiling and concentrating the sap from maple trees. Maple sap, as it comes from the tree, is a clear liquid with a slightly sweet taste. The characteristic color and maple flavor is developed during processing. It takes approximately 40 gallons of maple sap to make one gallon of finished maple syrup.
  3. Selecting, Storing, and Serving Ohio Melons

    Ohio melons can be divided into two groups—muskmelons and watermelons. Muskmelons include cantaloupe, honeydew, Persians, and crenshaws.
  4. Selecting, Storing, and Serving Ohio Peaches

    The peach is one of the most prized fruits, romanticized since ancient times. Though Ohio is not considered a major peach growing state, about 1,000 acres of peach orchards (most the Redhaven cultivar) are grown in Ohio. Selection There are many varieties of peaches, and except for a few, most varieties are not easy to tell apart. For variety recommendations, contact your local OSU Extension office. Here are some tips for choosing high quality peach fruits:
  5. Selecting, Storing, and Serving Ohio Pears

    The pear is a fruit that has been cultivated for centuries. Though there are thousands of varieties of pears, only about ten are grown and sold commercially. For information on pear varieties, contact your local OSU Extension office.
  6. Cultural Diversity: Eating in America—Appalachian

    The formal definition of an Appalachian is any one born in the federally designated Appalachian region or anyone whose ancestors were born there. Appalachia extends as far south as Georgia to as far north as New York. In Ohio, counties in the south and southeastern part of the state are included. Because of the migration of workers into larger industrial areas, some counties not officially in Appalachia may have a sizable number of residents whose roots are in Appalachia.
  7. White Pine Blister Rust on Currants and Gooseberries

    White pine blister rust is not a serious disease of currants and gooseberries; however, it is a very serious disease of white pines (Pinus strobus). Currants and gooseberries serve as an alternate host for the rust fungus that causes white pine blister rust. Therefore, planting currants and gooseberries in areas where white pines are present can lead to serious losses of white pines. North American white pine species, including bristlecone, limber, sugar, eastern white, southwestern white, western white, and whitebark, are highly susceptible.
  8. Township Zoning Enforcement Officer: Role, Responsibilities, and Tools to Succeed

    In 1947, the Ohio General Assembly passed enabling legislation that allowed townships to establish zoning. While the procedures and methods to create zoning are established by the Ohio General Assembly, the content of the local zoning regulation is at the discretion of township residents. Ohio law is designed to involve the public in the decision-making process. Township trustees are charged with hiring a zoning enforcement officer.
  9. The Biology of Soil Compaction

    Soil compaction is a common and constant problem on most farms that till the soil. Heavy farm machinery can create persistent subsoil compaction (Hakansson and Reeder, 1994). Johnson et al. (1986) found that compacted soils resulted in: (a) restricted root growth; (b) poor root zone aeration; and (c) poor drainage that results in less soil aeration, less oxygen in the root zone, and more losses of nitrogen from denitrification.
  10. Using Cover Crops to Convert to No-till

    No-till versus Tillage—In the Midwest, about three-fourths of all soybeans and wheat are planted without prior tillage. But before corn is planted at least three-fourths of the fields are tilled in the fall and possibly tilled again in the spring. Farmers are tilling ahead of corn planting because they perceive a yield increase with tillage that is more than enough to cover the added direct costs for machinery, fuel, and labor. Typically, soybeans are no-tilled into corn stalks followed by soybean residue being tilled for corn planting the next year.

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