Welcome to the August 2018 Issue of OSU Extension Marion e-News!
You will find brief educational articles and timely event information for you, your family and your business.
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Milk is Local - Check the Identifier Stamp
By Jenifer Cruikshank, OSU Extension Dairy Management

Most of the milk from Oregon’s 220 dairy (cow) farms is processed right here in Oregon; the rest goes to plants in our neighboring states to the north and east. Some is bottled for fluid consumption, while the rest becomes ice cream, yogurt, cheese, butter, sour cream, and ingredients for other foods. You’ll find local dairy products in your local supermarket, even the national-chain stores. All dairy processing plants have a federally-assigned number that starts with a state identifier. For example, Oregon plants start with “41”. Washington plants start with “53”, and Idaho plants start with “16”. The plant number is stamped or printed on most dairy products.
Where Does our Local Milk Come from? Watch this Video

By Mary Stewart, OSU Extension Service

Click below to watch a 2-minute video featuring Mann's dairy herd at work in the milking parlor (milked by robots!), enjoying lush pastures, and eating special forage (served up by a robot!). A local dairyman and Dr. Jenifer Cruikshank discuss the Extension Dairy Management Program in Marion County and how new technology is helping dairies be more successful.
July's Food Hero Recipe - Baked Tomatoes with Cheese (YUM!)
By Carly Kristofik, SNAP-Ed Coordinator

Food Hero’s featured food for August is the tomato! July through September is peak season for juicy, ripe tomatoes, so now is a great time to try different types! Tomatoes vary in shape, size, color and flavor. Common types include red beefsteak, cherry, grape, plum and heirloom tomatoes. Other great options include canned, frozen and dried tomatoes. Every type of tomato can be a tasty and healthy addition to meals, providing antioxidants for a healthy immune system! Food Hero has many recipes that showcase fresh and canned tomatoes. For a quick snack, try Food Hero’s Baked Tomatoes with Cheese or Tomato Melt recipes. To make a simple, healthy side dish, try Food Hero’s Cowboy Salad or Farmer’s Market Salsa ! To find more recipes that feature tomatoes, check out foodhero.org . Try searching the “Ingredient s” list. Select “Tomatoes” to find a variety of healthy, low-cost and simple tomato recipes in one place!
Preserving the Valley's Vegetables: Tomatoes and Salsa
By Tonya Johnson, OSU Extension FCH

In this hands-on workshop, learn how to safely preserve food that will be a nutritious, delicious and thrifty addition to your family’s meals. Taught by OSU Extension Master Food Preservers. Read the flier here

Monday, August 13
6-8:30 p.m. $15 per class.
Gehlar Wellness Kitchen, 1 st Floor Bldg D,
Salem Hospital, 939 Oak St SE Salem.

For more information and to register: 503-588-5301 or tonya.jonson@oregonstate.edu
Got a Food Preservation Question? Call the Food Preservation Hotline!
By Kym Pokorny, OSU Extension Service

The toll-free hotline at 800-354-7319 runs until Oct. 12 from 9 a.m. to 4 p.m., Monday through Friday. When the hotline is closed, callers can leave a message. The hotline is staffed by certified Master Food Preserver volunteers in Lane and Douglas counties, but it’s available statewide.
Thousands of callers use the hotline each year and approximately half the questions are about food safety. That’s a good thing, said Jeanne Brandt, Master Food Preserver program coordinator. “There is a tremendous amount of misinformation on the internet, so it's hard to figure out what is reliable and what is unsafe,” she said. “That's partly why the hotline...  Read the full story here .
Goats a Popular 4-H Project - Reflects Industry Rise in Goat Numbers
By Mary Stewart, OSU Extension Service

Dairy and meat goat numbers are on the rise in Oregon, and the apparent surge in production has created an unexpected increase in county fair 4-H entries. “Dairy goat entries have doubled from 24 in 2017 to 61 this year; and meat goat entries have increased by about 50 percent,” said Melanie McCabe, Extension 4-H program coordinator for Marion County. Andrea Krahmer, a veteran 4-H volunteer leader from Turner, Oregon isn’t surprised at the expansion: “Goats are fun and easy animals to raise, and their food is reasonable in cost.” Her daughter Hanna, a 6 th grader at Cascade Middle School, has raised and shown Boer meat goats for seven years as a member of the 4M Livestock Club.
This year, the family is adding a pair of Alpine dairy goats as a trial run. “Meat goat does will make enough milk to feed two kids, but if they have three or four babies, you end up bottle feeding some of them,” says Krahmer. “We plan to breed the two dairy doelings and produce milk to feed any extra Boer babies that pop out.” 
Read the full story here .
CCFFA Summer Picnic set for August 4 at Rainbow Forest Farm
By Glenn Ahrens OSU Extension Forestry

Mark your calendar for the annual CCFFA Summer picnic featuring a tour of Rainbow Forest Farm in Redland, and Clackamas Woodland Farmer of the Year.
4:00 p.m. Arrivals and social time
5:00 p.m. Dinner            
6:00-8:00 p.m. Tree Farm Tour

Tim Dahl and Debi Poppe have been living and working on their 15-acre forest farm since 1986, the year after they were married. The forest was a mixed-species blend of second-growth and brush from logging in the 1940s. The vision and goals emerging from their woodland management journey include:

• Maintain private woodland residence • Enhance species diversity and wildlife habitat 
• Open the canopy for daylight and diversity • Reduce fuels and fire hazards  
• Keep the land in forest for the next generation • Improve forest health 

Registration required. Email jean.bremer@oregonstate.edu .
Welcome Betsy Verhoeven as new Extension Field Crops Faculty
Willamette Valley native Betsy Verhoeven has joined the faculty in Marion and Polk Counties as Assistant Professor of Practice for Field Crops. Her primary work will entail assessing needs, developing educational programs and implementing local research for grass seed, oil seed, mint, clover and hop production. She plans to work closely with OSU faculty and growers and develop longer-term preventative strategies for weed and pest management that will save time and inputs while preserving soil, water and Oregon seed quality. Verhoeven brings a strong background in soil science with a master’s in soils and biogeochemistry from the University of California-Davis and a PhD in agricultural science from the Swiss Federal Institute of Technology (ETH-Zurich). Her research investigated nitrogen cycling and gaseous nitrogen losses under different crop management strategies such as biochar, irrigation timing and type and cover crop amendment in vineyards, orchards and rice systems. She also worked extensively on novel methods to track nitrogen cycling in the soil using stable isotopes. While coming from afar at the moment, Verhoeven says she grew up in Linn County and has accepted this Extension position because, “I was looking for a job where I could work with people, apply research to production practices, and be closer to family.” 
Wiggle Your Way into Worm Composting
By Kym Pokorny, OSU Extension Service

 Impressed by compost’s contribution to the soil, gardeners conferred on it the nickname “black gold.” Even more beneficial worm castings could take the title “black diamonds.” Just ask true believer Larry Steele, an Oregon State University Extension Service master gardener who commends the rich nutrition of red-worm manure, also known as castings. “I started with regular compost,” said Steele, who teaches Extension-sponsored classes on worm composting or vermicomposting. “But then I took a session in master gardener training and the instructor talked about how good worm castings are and how easy it is to make.” Right away he learned the most important lesson in vermicomposting: Don’t use the big worms already wiggling around in the soil. These big night crawlers won’t hang around. Read the full story here .
Making Your Farm or Value-Added Operation Ready for Direct Sales
By Mary Stewart, OSU Extension Service

Over the past few years, more and more farmers and processors have opened their gates to consumers who directly buy products or experiences. Is it right for you? This workshop will introduce you to some basic topics to consider:
  • What product sales and experiences are right for you?
  • Is your property and staff ready for visitors?
  • How to lower your risk.
  • Land use laws and how to work with your local planning department.
  • Marketing opportunities for on-site sales.

Thursday, August 16 6–8 p.m.
Oregon Farm Bureau - Board Room, 1320 Capitol St NE, Salem

Top register, and for more information, please email your name, operation name, and phone number to: agritourism@oregonstate.edu or call Mary Stewart 503-588-5301.
Instead of Leaving Soil Naked, Coat it with Cover Crops
By Kym Pokorny, OSU Extension Service

No one wants to go through the winter with no clothes, not even the soil that grows our plants. So jacket up the soil in cover crops. If you’re not acquainted with cover crops, here’s the rundown: These hardworking plants can add organic matter and aerate the soil, protect it from compaction caused by rain, suppress weeds and reduce erosion – some even add nitrogen to the soil, according to Brooke Edmunds, an Oregon State University Extension Service horticulturist.“They’re really nice,” she said. “You can plant them and forget about them and then kick them out when it’s time.” Not a bad deal for an almost no-maintenance plant. All that’s needed is to seed it in fall, water a couple of times until the rains start, leave it through winter and dig or till it in spring. However, timing is key, Edmunds said. You want to get overwintering cover crops seeded by September or... Read the full story here
Living on the Land Series will be offered in September in Dallas
By Victoria Binning, OSU Extension Small Farms

Learn about the opportunities and potential for the small-acreage landowner at this workshop series. The OSU Extension Small Farms team will be offering the training, tailored for small acreage landowners and those new to managing land. It is designed to teach how to care for soil, air, and water while maximizing the land’s value. The five-part workshop delves into topics such as woodlands, pastures, weeds, water rights, and much more with Extension experts covering each subject area. Participants in the workshop series come from a variety of situations, including aspiring farmers and those excited to retire to the countryside. See the full story here .
Thank You for Reading our E-News!
Do You have Questions, Comments? Suggestions?
We would love to hear what you would like to see in our next issue of OSU Extension Marion E-News!

Please send your comments to: mary.stewart@oregonstate.edu .

Thank You! --Mary Stewart, Editor