17 May 2020
Research Peter Wheeler 0 comment

NATIVE WARM SEASON GRASSES – YEAR 2

Indian Grass

NATIVE WARM SEASON GRASSES – YEAR 2

The first year of our research collaboration with University of Tennessee (UT) brought about a series of learning opportunities in regards to large scale field-research (as mentioned here).  Those lessons learned will be carried over to year two (2020) as we repeat the study, hopefully providing better outcomes than we had in 2019.

In 2020 one of the primary objectives based on our 2019 results is to get an earlier start.  In 2019, planting was delayed 2 months (July 2nd vs May 2nd) due to the wetter than “normal” spring.  This meant that the native grass seedlings had to compete with not only the nurse crop treatments but also the vigorous summer annuals that were present in the seedbank (e.g. Panic grass, Ragweed and Marestail).  Getting the grasses planted earlier means getting the nurse crop treatments planted earlier – giving them both a slight jumpstart, and thus a competitive advantage, on the inevitable weed pressure that warmer weather brings with it.

The second objective – which we learned the hard way in 2019 – is to increase the amount of cattle impact necessary to manage the nurse crop canopy.  We learned once the canopy gets ahead of us we can forget about any attempt at a successful native warm season grass stand.  In 2020 we are doubling the herd size that we will be using to manage the study.  This will allow for greater impact and more frequent moves, theoretically leading to a more open canopy.  Effectively we are walking a tight line between a nurse crop that limits weed germination and still allows for native grass seedlings to thrive.

This will be the final year for the field portion of the UT collaboration.  The final results from the 2019 and 2020 study will be used for publication in scientific journals that focus on prairie ecology and/or agricultural production systems.

–Chad B.

15 May 2020
Learn Peter Wheeler 0 comment

Discovering Fossils

Discovering Fossils

Millions of years ago, Ohio’s landscape looked much different than it does today. A warm shallow ocean covered the land and strange creatures inhabited these waters. These creatures, including filter feeders, a few scavengers, and even predators, all roamed the ocean during the Ordovician time period, which was over 450 million years ago. Over time these warm shallow oceans were replaced by mountains and forests as Ohio’s land moved north of the equator. The Cincinnati area is known for having the most Ordovician fossils. This was due to an uplift that happened in the Earth’s crust, which caused a special feature called the Cincinnati Arch. This lift allowed many of the fossils normally found deep within the layers of the earth to push upward to the surface so that we can find them. Now, you can find clues to the ancient past by looking at the limestone and shale rocks in the Cincinnati area.

These ancient fossils are the remains of past life. In Ohio, fossils are everywhere. They are found in all 88 counties of the state. The fossils found in Ohio are special because amazingingly enough, they are OLDER than the dinosaurs! Fossils are useful to us in many ways. They are evidence of animals of the long-distant past, they show the appearance of different life forms and they are the documents from which development of life in the past can be traced. Scientists from all over the world travel to the Cincinnati area to view these special fossils.

One example of a fossil you can find in Ohio is the trilobite. Trilobites are one of the earliest forms of the group arthropods. The name trilobite means “three-lobed”, based on their body plan. Trilobites were predators on the ocean floor and they came in many different sizes and shapes. Some can be so small you need a microscope to see them and some can be up to two feet across. In Ohio, our state fossil, Isotelus Maximus, is a trilobite and is one of the largest species we find. Many times when we find them, they are rolled up in a ball, meaning they had used their hard exoskeleton for protection. There were many species of trilobite, but all are now extinct. However, a close relative of the trilobite is a horseshoe crab. If you are looking to find a trilobite, look in the layers of shale rock where you are more likely to find an unbroken, whole fossil.

Take some time to explore and see if you can find a fossil treasure. Take time to think about what the animal may have looked like or how it may have moved and hunted for food. Challenge yourself to find the smallest individual fossil or try to find a rock with the most fossils embedded in it. Use our fossil guide to look for all the different types of fossils we have here in Ohio or try the Greenacres ‘Ordovician Sea Floor’ Coloring Page. Take time to learn what is under your feet as you explore the fossils of Ohio. Happy fossil hunting!

11 May 2020
Recipe Jen Langdon 0 comment

Radish Greens Pesto

Radish Greens Pesto

Don’t toss those tops!

Radish greens are a nutritional powerhouse, similar to broccoli and kale in terms of antioxidants.  They’re also high in vitamin C and calcium. Instead of letting them go to waste, stretch your grocery dollar by utilizing these crisp, peppery greens. 

Early in the season, radish greens are young and tender and they can be eaten raw, as you would any baby green. Later in the season the greens become more fibrous, perfect for braising or for this simple pesto.

 

Print Recipe
Prep Time 30 minutes
Servings 4

Ingredients
  

  • 1 clove Garlic
  • 1 Tbsp Acid (lemon juice, white wine vinegar or apple cider vinegar)
  • 4 cups Radish greens, packed (about 4 bunches of small early-season radishes or 3 bunches of larger, later-season radishes)
  • 1/4 cup Nuts (almonds, walnuts, sunflower seeds or other mild nuts or seeds work well)
  • 1/3 cup Olive oil
  • 1/3 cup Parmesan or another hard cheese, grated
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Mince the garlic clove and combine in a small bowl with the lemon juice or vinegar. Allowing this mixture to marinate for a few minutes will mellow out some of the fiery, raw garlic taste.
  • Separate radish roots from the greens, and wash the greens thoroughly. Radish greens grow close to the earth, so they may be a little muddy.
  • Add the nuts or seeds to the bowl of a food processor and process until minced. Add the greens and process until thoroughly minced, scraping down the sides of the bowl as needed.
  • Add oil, the garlic mixture, salt and pepper and process until the mixture is smooth and emulsified. It will turn a slightly lighter shade of green. Add cheese and process to combine.
  • Serve tossed with hot pasta like a basil pesto, spread on a sandwich, topping grilled chicken, or use as a dip for chips or spring roots, like radishes or carrots.
Keyword Pesto, Radish, Vegetarian
11 May 2020
Recipe Jen Langdon 0 comment

Chicken Feet Stock

Chicken Feet Stock

Make your own liquid gold!

Inexpensive and unassuming, chicken feet are the perfect basis to make your own nourishing, mineral-rich golden broth. Chock full of gelatin, this broth is the kind that achieves a full gel when refrigerated, luxuriously smooth and delicious. Sip on its own, use in gravies and soups, or replace water when cooking grains.

Print Recipe
Course Ingredient
Servings 2 Quarts

Ingredients
  

  • 2 lb Chicken feet 1 package of Greenacres pastured chicken feet
  • Optional: add your favorite ingredients for additional flavor Examples: chopped carrot, onion (keep the papery skin on for a boost of flavor and golden color), celery, garlic, ginger root, whole peppercorns, thyme, rosemary, bay leaf, etc.

Instructions
 

  • Bring 2 quarts of water to a boil in a large stock pot. Add the chicken feet and boil for 5 minutes. Drain and rinse the feet. This step removes impurities and keeps your final broth clear.
  • If cooking in a stock put: Add prepared feet and all remaining ingredients to your stock pot, and add enough water to cover by 2 inches. Cover and simmer over medium-low heat for 6-8 hours. Check and add a little water as needed to keep the feet submerged.
  • If cooking in a pressure cooker or instant pot: Add prepared feet and all remaining ingredients to your pressure cooker or instant pot, and add enough water to cover by 2 inches. Cook at high pressure for 90 minutes. Allow the pressure to naturally release.
  • Strain the broth. If desired, continue to boil strained broth on the stovetop to reduce and concentrate the flavor to your liking. Pour into lidded containers or jars. Once cooled, store broth in the fridge for up to 1 week, or freeze for longer storage.
Keyword Broth, Chicken, Stock