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Cover Crops After First Frost

Individual species in cover crop mixtures will respond differently to below freezing temperature. Learn about their characteristics here.
 
 
Diakon Radish: Intercourse,PA (planted 9/1/15)
 
Diakon Radish: Intercourse,PA (planted 9/1/15)
 
After a seasonable fall, the first hard frost hit on October 18th here in Central Pennsylvania. The temperature declined below freezing, and on our research farm it hit a low of 23F. This did our summer cover crops in. If you planted mixtures of warm- and cool-season cover crops, you will notice that the summer annuals are now dead. Some of the mixtures I evaluated on Friday showed that, sorghum, sudangrass, all the millets, mungbean, soybeans, cowpea, sunnhemp, had all winterkilled. Oats and all the brassicas are still alive – most typically don’t die until the mercury decreases below 17F. So the different varieties of forage radish, turnips, swede, and kale are still alive and putting on more growth in these days until roughly the end of December in this part of the state. At that time they typically are killed by low temperatures. Other covers, such as cereal rye, wheat, barley, annual ryegrass, hairy vetch, crimson clover, Austrian pea, and rape, are typically winterhardy as long as they have enough growth but are not too rank. We have noticed a lot of winterkill if annual ryegrass get taller than 8”, or when legumes such as Austrian pea, hairy vetch, or crimson clover show some flowers in the fall. If your annual ryegrass is already 8” tall it is recommended to mow it back to 4” or so to guarantee winter survival.
 
 
4 way mix: Radish,Crimson Clover,Triticale,Ryegrass; Manheim, PA (planted 10/1/15)
 

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Four Great Reasons to Love Canola

Video: Four Great Reasons to Love Canola

Canola oil is healthy, versatile, takes the heat and is Canadian! Canola oil is grown for you by 43,000 farmers in Canada.

** Why should I buy and use Canola Oil? **

Canola oil is your local choice for oil. Grown right here in Canada! Canola oil is the best blend of fats for good health. Canola oil is low in saturated fat and contains zero trans fat and cholesterol. Canola oil is a source of omega-6 which is important for the brain and essential for the growth and development of infants. Canola oil is also high in omega-3 fat which helps to protect against heart attacks and strokes. Canola oil is high in monounsaturated fats, which reduce the risk of coronary heart disease.

** When and where can I use canola oil? **

Basically, you can use canola oil to replace any type of oil in any recipe and here’s why… For the Health of it! With the lowest amount of saturated fat of any leading oil in your supermarket, it also contains a good amount of heart-healthy monounsaturated fat and omega-3 fatty acid it is an excellent choice for a healthy kitchen.

For the Heat of it! Boasting a high smoke point of 242C (468F) it is an excellent choice when doing high heat frying or deep frying. For the Taste of it!

Generally speaking, canola oil has a very mild or neutral flavour making it an excellent carrier for other ingredients in your dish. It allows for seasonings to shine and for key ingredients to be showcased. However, if you are looking for an oil to pack a punch you should try out a cold-pressed canola oil. Cold-pressed canola oil packs flavour and is excellent for bread dips, salad dressings or a quick drizzle to finish a dish for a great presentation.

*Yes, even to replace a solid fat!

Did you know you can make some of your favourite recipes even healthier by replacing solid fats with canola oil? Not only do you make the type of fat in the recipe healthier you also decrease the caloric content of the recipe because you will decrease the amount of fat needed. Basically, anytime a recipe calls for a solid fat to be melted you can replace it with canola oil.