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Best Practices When Harvesting Leafy Greens for Market and Home
The harvesting of leafy greens to maintain quality and safety focuses on the key risk factors from the time harvest begins to selling at market. The food safety risk factors involve temperature, time, water, worker hygienic practices, and food contact surfaces.
Disposable Gloves: Guidelines for Food Handlers
Improper handling of food and poor personal hygiene by food handlers are leading causes of foodborne illness. Disposable gloves do not take the place of good hygiene and proper hand-washing.
Canning Tomato-Vegetable Mixtures
Tomatoes are unique when it comes to home canning recipes. Some tomato and vegetable recipes recommend using a boiling water bath canner, some recipes recommend a pressure canner, and some recipes offer both options.
How Will You Make Hay This Year?
With plenty of spring moisture, hay season will be here before you know it. Have you considered the type of binding material you will use to put up hay this year?
Founding a Farmers Market: Form a Planning Team
The first step to forming a new farmers market is to form a planning team. Keep the team small enough so that it is simple, small and manageable.
Hay: Stop the Waste
In an effort to prevent increasing the winter feed bill, a new bale feeder design or feeding plan may need to be developed and put into action in order to manage hay waste this winter.
Limited Forage: What Are Some Alternatives?
Research has shown that a variety of feedstuffs can be utilized to meet the cows’ nutrient requirements with similar performance to hay or hay plus supplement ration.
Making Use of “Ugly” Feeds
Feed does not have to be perfect to be useful. The key to making smart feeding decisions is knowing what the imperfections are and adjusting accordingly.
Liver Abscesses: The Unseen Profit Thief
Liver abscesses are a great example of an important value robber in feedlot cattle that’s not immediately apparent.