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Home Food Preservation
https://coshocton.osu.edu/program-areas/family-and-consumer-sciences/food-preservation
Please contact Emily Marrison directly at OSU Extension 740-622-2265 with any questions you may have. ...
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2024 Central Ohio Agronomy School: “The Nuts & Bolts About Corn & Soybean Production”
Registration costs vary due to CUE credits and pesticide applicator credits. For more information contact ...
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Coshocton County Agriculture & Natural Resources Newsletter
Click the link above and subscribe or contact Chris Allen at 740-622-2265 or a llen.236 and let him know ...
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Selecting, Storing, and Serving Ohio Peppers
https://ohioline.osu.edu/factsheet/hyg-5528
are available from mid-July through September. For information on pepper varieties in Ohio, contact ... preserving peppers, go to ohioline.osu.edu or contact your local Ohio State University Extension office for ...
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2024 Weeds University
https://agcrops.osu.edu/events/2024-weeds-university
http://go.osu.edu/24WeedsUniv. For additional information on the event, contact Sarah Noggle, Paulding County Extension ...
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The Introverted Leader
https://leadershipcenter.osu.edu/events/introverted-leader-1
professional development hours. If you have questions, contact the OSU Leadership Center at 614-292-3114 or ...
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Junior Leadership Club
https://coshocton.osu.edu/program-areas/4-h-youth-development/junior-leadership-club
Contact Alonna Hoffman at the OSU Extension Office at 622-2265 for more information. 2024 Program 2023 ...
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Shiitake Mushroom Production: Logs and Laying Yards
https://ohioline.osu.edu/factsheet/f-0041
a tarp, timber, etc.—that prevents the log ends from coming into contact with the ground. Crib Stacking ...
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Soil Phosphorus and Crop Response to Phosphorus Fertilizer in Ohio
https://ohioline.osu.edu/factsheet/anr-0146
P availability in the soil and root architecture. Phosphorus contacts the root surface by three mechanisms: ...
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Safe Use of Flammable Liquids for Trainers and Supervisors
https://ohioline.osu.edu/factsheet/aex-892260
it will ignite if it comes into contact with a hot surface. So, allow any engine to cool before ...