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Cornell’s new raspberry variety extends harvest
ITHACA, N.Y. — Cornell’s new raspberry variety, Crimson Giant, was developed specifically for the New York climate and can extend the harvest window for fresh, local raspberries to the beginning of November.
Did you plant after June 5? Call FSA
As I worked in the hayfield this last weekend, counting the small squares as they went off the back of the baler, I once again realized how blessed I was to be a farmer and to be involved in agriculture in general.
Pennsylvania’s Elk Expo is Sept. 29-30
The first Pennsylvania Elk Outdoor Expo will be held Sept. 29-30, during the most spectacular time for elk watching within the 835-square-mile elk range in northcentral Pennsylvania.
Is it healthier to eat vegetables raw or cooked?
While most vegetables are better eaten raw, there are a few you could cook instead to gain more health benefits.
Offering the best food for the wild birds
The colder months are here, it’s time review the best foods to offer backyard birds.
How to work more fruits and vegetables into your diet
If you want to work fruits and vegetables into your daily diet, there are some simple ways to supplement your diet.
Bugs aren’t causing too much stink
UNIVERSITY PARK, Pa. — They’re big, they’re distinctively aromatic, and they’re coming to a home near you. Stink bugs are on the move across Pennsylvania and a bug expert in Penn State’s College of Agricultural Sciences said we should get ready for an extended stay. Halyomorpha halys, better known as the brown marmorated stink bug,
Study: Genetically modified crops may pass helpful traits to weeds
If a wild relative grows near a crop plant, chances are good that the two will crossbreed.
Turning compost into cash: Mixture yields return for organic garlic farmer
ROOTSTOWN, Ohio – Bill Pennell thrives on horse manure, hard work and heaping piles of soil. That, and bread with a little smear of a homemade mixture he simply labels ‘tonic,’ a mixture that includes cayenne peppers, horseradish and garlic grown right at home.
Ask Jen about pasta
Isn’t it ironic: last week we dove cannon-ball style into the world of gluten-free eating, and this week we’re doing a complete 180° turn and eating pasta.
