In southern Ohio we saw the first snow of the season and felt much colder temperatures. Everyone wonders, is the early winter weather ushering in another harsh winter?
Fall the best time to procure supplies, learn skills and build connections for thriving spring hives.
Fermentation is a growing trend for producing safe, easy and healthy foods and beverages.
The almanac warns frost is overdue. Vegetable growers are harvesting those last few warm weather crops before it’s too late.
Microgreens and sprouts are two superfoods that are easier to grow indoors and produce a crop much quicker, in as little as 5 days.
Fall is the time to store the food that’s taken all year to produce. Indoor, in-place and buried container food storage systems are practical and affordable alternatives to the traditional root cellar.
“You don’t need a root cellar to store food” describes the three alternative food storage systems in detail, and offers tips for successful produce storage.
Fall may actually be a better time to establish strong roots, beat the heat and create a balanced moisture environment for new fruit plants.
With the price of fossil fuels on the rise and consumers seeking green energy alternatives, heating with wood makes sense.
Whether you grow your own or purchase pumpkins, gourds and squash at market, these five preservation steps make autumn ornamentals last longer.
Black walnuts are the most prolific native nut tree in Farm and Dairy’s circulation area. Unfortunately, most of their delicious free nutmeat drops to waste because people don’t know how to harvest, process and store black walnuts.
Coyote are active in fall, when grown pups break away from the family unit to hunt and stake out their own territory.
The most common misconception about fall vegetable production is that you need a hoop or green house to do it.
As a bountiful harvest empties our fields and gardens, and fills our wheelbarrows and pickup beds with fresh fruits and veggies, growers wonder what to do with the newly vacant space.
In August everyone enjoys eating summer’s garden harvest, especially water and muskmelons. But they are likely spitting those valuable seeds into the trash. Saving seed is a wise economic and environmental choice and it’s easier than you think
The high price of farmland is the most common complaint of new farmers, and with good reason; both crop and pasture land is selling at an all-time high.
If you’re an avid gardener, or hobby farmer, get your seeds started indoors soon. Starting seeds in late February and early March will give your plants the best chance when they’re moved outdoors.
In this third and final installment of Why farming changed the way I eat, I want to talk about the dairy in my Farm and Dairy.
In this second installment of Why farming changed the way I eat, Ivory Harlow shares the ways farming tuned her into the natural cycle of seasons, localized her eating, and terminated her food waste.
Once upon a time, not so long ago, I was a vegetarian. Then I became a farmer, and it completely changed my food attitude.
Urban farms are filling vacant lots, growing as rooftop gardens, and sprouting in streetside flowerboxes. Creative and resourceful city farming methods put-to-use in the country can increase farm yields, productivity and profit. Urban farming techniques can help country farmers optimize space, micromanage renewable resources, and market products direct.