Vegetable Grafting Hands-On Workshop at WSU Mount Vernon NWREC is being led by Fairuz Buajaila, Patti Kreider and Dr. Carol Miles. Vegetable Horticulture Program Department of Horticulture Learn how to use the splice-grafted technique to graft tomato and eggplant. Participants will each graft 10 plants which they can take home. Grafting Materials will be provided. […]
Gain skills to build a sustainable business in this 10 week small farm business planning course. The Ag Entrepreneurship and Business Planning (a.k.a. Small Farm Business Planning) course is a 10 week class series that covers business planning and other important aspects of operating an agricultural enterprise. Knowledgeable and experienced speakers are brought in to […]
Person in Charge: Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington Food Rule states that at least one designated Person inCharge (PIC) MUST be present during all hours when food is being prepared for sale and/or […]
WSU Extension Celebrates 12th Annual Small Acreage Expo Saturday, April 8, 2017 - 8:30 AM to 3:30 PM at the Heritage Farm, 1919 NE 78th Street, Vancouver, WA Vancouver, WA – WSU Clark County Extension and the Clark County Public Works Clean Water Program invite the community to the twelfth annual Small Acreage Expo on Saturday, […]
Person in Charge: Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington Food Rule states that at least one designated Person inCharge (PIC) MUST be present during all hours when food is being prepared for sale and/or […]
Learn the basics of preserving fruits and fruit mixtures. Discover how to can fruits with full or sugar or low sugar, how to make sauces, and pie fillings just like you buy at the store! You will also learn how to determine if the product is safe to eat, proper storage and much more. You […]
Person in Charge: Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington […]
Learn all the different kinds of jellied products including jams and the different ways to thicken your product. You will also learn how to make low sugar jams and jellies, how to fix a jam that will not set, and more! This is the second class in a series of eight classes. You can take […]
Learn how to safely make quick pickles including dill and sweet, refrigerated quick pickles, relishes, fruit pickles, chutney and salads. You will learn how vinegar and processing make these pickles safe, how to keep them crisp, how to tell if a recipe is safe and more. These are all quick process pickles that are not […]
Learn how to prepare refrigerated dill pickles, processed dill pickles, sauerkraut and yogurt. You will learn what type of salt you use in pickling and how to tell if they're done fermenting. With the yogurt you will learn how to make it, types, spoilage and shelf life. Learn trouble-shooting, processing, food safety and what tools […]
The many varieties of tomatoes can make preserving tomatoes and salsas challenging. Learn how you can safely preserve salsas and tomato products, allowable substitutions, why you can't add more garlic, […]
Learn the basics of dehydrating produce successfully and what is the best equipment to use for drying. Learn about pre-treatment methods, storage, proper containers and creative ideas. This is the sixth […]
Person in Charge: Food Safety Training for Food Workers PIC Training is a 4-hour workshop to help shift leaders, managers, supervisors, and owners address Food Safety Regulations. The Washington […]
Do you love to go fishing, clamming or crabbing and wonder how to best preserve your catch for future enjoyment? In this class you will learn all about the proper […]
Learn the basics of pressure canning, how to select a pressure canner and why it is used. Learn the safe procedures for preserving and freezing vegetables, beans, soups and broth. […]
Homeowners with septic systems and wells are invited to attend the Well and Septic workshop to learn valuable tips about maintaining their septic system and protecting their water supply. Clark […]
Learn the basics of pressure canning, drying and freezing meat, fish and poultry. You will also learn the proper method of making jerky. This is the final class in a series […]
Pre-Diabetes Program Proven, Possible and Powerful Are you pre-diabetic or at risk for type 2 diabetes? People with pre-diabetes often do not […]
This workshop explores how to improve soil fertility and soil structure through a number of best practices, including no-till and reduced till practices, maintaining biodiversity, organic fertilizers, cover crops, and soil […]
They say “a picture is worth a thousand words” … Tours of farms and properties that follow clean water management practices, such as guttering to reduce mud, fencing to keep […]