Southern Oregon Ag Online agriculture in Southern Oregon Sat, 22 Nov 2014 15:30:30 +0000 en-US hourly 1 Shasta Livestock auction November 21 Sat, 22 Nov 2014 15:30:30 +0000 RECEIPTS:   This Week: 2425 Last Week: 1470 COMPARED TO LAST WEEK: Slaughter cows & bulls $3-$5 higher with no sale next week. Cattle under 450, $20-$50 lower than last weeks incredible market. Bal of weight classes steady to $10 higher, esp. steers. Off lots & singles $30-$50 lower than top offerings. SLAUGHTER COWS: High Dress Low Dress           Breakers: 104.00-114.00 115.00-129.00           Boneing: 95.00-103.00 Heiferettes 140.00-180.00           Cutters: 82.00-94.00                         BULLS 1 & 2: 105.00-122.00 123.00-139.00 FEEDER STEERS: 300-400 300.00 to                     355.00 Top Offerings/Pen Lots 400-450 300.00 to                     353.00 450-500 275.00 to                     311.00 500-550 250.00 to                     288.00 550-600 240.00 to                     279.00 600-650 230.00 to                     263.00 650-700 225.00 to                     251.00 700-750 223.00 to                     242.00 750-800 218.00 to                     242.00 800-900 214.00 to                     227.00  FEEDER HEIFERS: 300-400 270.00 to                     315.00 Top Offerings/Pen Lots 400-450 270.00 to                     300.00 450-500 255.00 to                     286.00 500-550 235.00 to                     270.00 550-600 220.00 to                     250.00 600-650 210.00 to                     232.00 650-700 210.00 to                     231.00 few 700-750 210.00 to                     231.00 few 750-800 xxx to                     224.00 1 set 800-900 xxx to xxx                                                      PAIRS: Full mouth running age $2550-$2900 Broken Mouth $1800-$2150                        CALVY COWS: Few full mouth $2100 – $2975 Broken mouth $1500 – $1850 Nov. 28: No Sale – Happy Thanksgiving!

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Henley FFA needs your help Sat, 22 Nov 2014 15:29:07 +0000 FFA Parents, Alumni, & Supporters:


We have reached a critical turning point for Henley FFA.  For several years now, the group currently known as the ‘Klamath Basin FFA Alumni’ has put forth time and effort to support the Henley FFA through a variety of ways.  The alumni’s biggest support of all is that I, the FFA advisor, can lean on them for help with CDEs, fundraisers, banquet, etc.  In addition, this group helps open the door for numerous scholarship opportunities.  This group is simply a ‘booster club for FFA’.  Individuals do not actually have to be a past FFA member to be a part of the group.


This FFA Advisor needs your help!!!  J  J J


It has been decided to officially change the name of the group to ‘Henley FFA Alumni & Friends’.  The hope is with this name change parents and FFA supporters won’t be as easily confused that they have to be an alumni member to help.  The biggest issue we have right now is not having enough parents and supporters to help with events.  PLEASE, PLEASE, PLEASE take the time to read the discussion from our last meeting.  It is crucial to this vital part of the Ag Program to gain more bodies!


Please consider being a part of this group as we enter into the new year with a  fresh start!!!



KBFFAAA – Informal meeting discussion

November 11,2014


In order to keep the meeting a bit shorter, meet the state membership dues deadline and be more prepared, it was decided that by the next meeting of Dec. 9 we would already have a few housekeeping things done.  This will be accomplished by email.  If anyone wishes to be an active part of this or comment, now would be the time.  Below is what needs done.


  • Follow up with dissolution of Klamath Basin FFA Alumni
  • Nominations for new officers of new affiliate.
  • Have new Henley FFA Alumni and Friends –

o                By-laws

o                Constitution

Filled in and ready to sign by new officers

  • Hold elections for new officers of new alumni,  minimum of Pres, Sec & Treasurer
  • New affiliate documents filled in and ready to sign


As stated,  any comments, amendments, nominations should be sent by email to:

President, Sam Dunlap

VP, Gwen Williams –

Secretary, Cindy Thomas –

Treasurer, Carla Yancey –

®   Prior to December 2, 2014   this will allow us time to do the paperwork before the meeting


Next Meeting:  December 9, 2014 in Ag Room @ 6 pm

POTLUCK:   let the group or Meghan know what you’re bringing

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OCA annual convention Dec. 4-6 Fri, 21 Nov 2014 04:50:21 +0000 The Oregon Cattlemen’s Association will host their Annual Convention and Trade Show at The Riverhouse Hotel in Bend, Oregon from December 4 to December 6. This year’s event kicks off at 9 a.m. on Thursday, December 4 with a Beef Quality Assurance Training & Certification and concludes with a Billy Dean concert at 7 p.m. on Saturday, December 6.

The 101st convention will feature a wide variety of opportunities for producers and the industry to receive information and updates on emerging topics in production, conservation and sustainability practices, regulation challenges, animal nutrition and beef marketing.

Highlights for the convention include:

•       Beef Quality Assurance (BQA) training and certification directed by Dr. Reinaldo Cooke of Oregon State University.
•       The OCA Cattlemen’s College, complete with demonstrations of value added meat cutting.
•       Public Lands Roundtable, with participation by the Bureau of Land Management, Oregon Department of Forestry, Oregon Department of State Lands, Oregon Department of Fish and Wildlife, Natural Resources Conservation Service, land owners and many more!
•       “Cowboy Christmas” show open to the public.
•       Silent auction.
•       Trade show, live entertainment and dancing.

“The Annual Convention is one of the few times each year that ranchers, supporting businesses and various affiliates have the opportunity to meet with one another for the sole purpose of enhancing the industry for our families, our businesses and for Oregon as a whole,” explains Jerome Rosa, Executive Director for the Oregon Cattlemen’s Association. “It also allows us to recharge and gear up for another fantastic year.”

A full agenda of events and sessions, as well as lodging and registration information, is available via the OCA website at Registration (no meals) will be sold at the door and is also available online or by calling the OCA offices at (503) 361-8941.

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Central Oregon Livestock Auction November 17 Wed, 19 Nov 2014 05:09:18 +0000

For the week of November 17, 2014  801 head


Baby calves $na


Steers –

200-300# $na

300-400# $285-320

400-500# $285-320

500-600# $260-285

600-700# $238-246

700-800# $220-237

800-900# $190-220



High yield. $125 133

Mostly $120

Thinner $115-119



Full Mouth Vacc $na

Broken Mouth Vacc $na


Bred Cows

1st Calf Hfrs – $na

Broken Mouth Vacc – $na


Heifers –

200-300# $na

300-400# $270-290

400-500# $270-285

500-600# $255-270

600-700# $225-254

700-800# $205-220


850-1000# $185-205


Cows               AVE   TOP

Heiferettes      $165    185

Feeder Cows  $112     115

High yield.      $112     120

Med yield       $105     111

Low yield        $95       104

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Easy pumpkin seed removal Tue, 18 Nov 2014 03:04:19 +0000 I’ve never

2014 11 17_2091

pumpkin seeds

I’ve never tried saving seeds for food before but decided to try some this year.  After cutting into a pumpkin, I scooped them out and spent hours washing time before placing them on a baking sheet  and waiting days for them to dry.  they were turned daily until finally dry, and they were then rubbed between my hands until all the duff was loosened and then it was blown away,.  It was a long process and tied up counter space during the process.

this last time, I changed things up a bit by placing the seeds with all the dross on them into my food dehydrator and set with the fan blowing for several hours on low heat.  it worked, they dried within a few hours.  I did turn them once to make sure they were dry.  the chaff comes off easily and is then blown off with a slight breeze.

2014 11 17_2094

a closer look at the dried seeds.

the pumpkin comes off easily by rubbing a handful of seeds between the hands.  with very little work, the seeds are ready to be baked in the oven.

2014 11 17_2092seeds stick together but break apart easily when rubbed between the fingers.

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Shasta Livestock sale Sat, 15 Nov 2014 23:24:53 +0000 RECEIPTS:   This Week: 1470 Last Week: 4689 COMPARED TO LAST WEEK:                     Slaughter cows steady to $1 higher. Cattle under 450# in huge demand $10 higher on heifers & up to $40 higher on lighter steers. Above 450# anywhere from steady to $12 lower depending on type & condition. Off lots & singles $30-$75 lower SLAUGHTER COWS: High Dress Low Dress           Breakers: 102.00-111.00 112.00-122.00           Boneing: 93.00-101.00 Heiferettes 140.00-175.00           Cutters: 80.00-91.00                         BULLS 1 & 2: 100.00-119.00 120.00-128.00 (few) FEEDER STEERS: 300-400 325.00 to                     415.00 (few) Top Offerings/Pen Lots 400-450 325.00 to                     406.00 450-500 270.00 to                     307.50 (few) 500-550 240.00 to                     279.00 550-600 243.00 to                     266.00 600-650 230.00 to                     249.00 650-700 228.00 to                     239.00 700-750 225.00 to                     232.00 750-800 to 800-900 212.00 to                     222.00 (few)  FEEDER HEIFERS: 300-400 300.00 to                     335.00 Top Offerings/Pen Lots 400-450 285.00 to                     327.50 450-500 260.00 to                     290.00 500-550 241.00 to                     264.00 550-600 220.00 to                     241.00 (few) 600-650 221.00 to                     245.00 650-700 221.00 to                     234.00 700-750 to 750-800 to 800-900 to                                                      PAIRS: Few $2300 – $2925                     CALVY COWS: Few full mouth $2000 – $2550 Broken mouth $1475 – $1900

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Hay King Contest Fri, 14 Nov 2014 14:28:19 +0000 Hay King Contest/Educational Program/Trade Show

November 14 & 15, 2014

Jackson Co. Expo Mace Building, Central Point


2 ODA Continuing Education Credits for 1st part of Friday’s program



Hello all,


Please don’t miss this program. It is full of educational opportunities, trade show, and food. The Hay King Contest is an excellent way to learn more about inspecting hay (see, smell, feel, …) for quality.

Friday: 11:45 lunch and trade show, 12:45-5:15 program, plus and evening Board Meeting Dinner

Saturday: 9 am – 4 pm – includes breakfast, Hay King Contest and Trade Show, lunch, Hay King Contest and Trade Show


See attached file for a printable flyer – this one has all our Organizers and Co-sponsors listed. Check that out and remember to thank them.


I hope to see you there!


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Shasta Livestock auction November 7 Sat, 08 Nov 2014 23:02:05 +0000 RECEIPTS:                       This Week: 4689 Last Week: 1654 COMPARED TO LAST WEEK:                       Slaughter cows and bulls steady. Turnout feeder cows $5-$10 higher. Cattle under 600lbs $8-$15 higher on large supply and demand. Cattle over 600lbs mostly steady. Off lots and singles $25-$50 below top. SLAUGHTER COWS: High Dress Low Dress                               Breakers: 101.00-110.00 111.00-120.00                               Boneing: 92.00-100.00 Heiferettes 135.00-$170.00                               Cutters: 80.00-91.00                                       BULLS 1 & 2: 100.00-119.00 120.00-131.00 FEEDER STEERS: 300-400 310.00 to 371.00 Top Offerings/Pen Lots 400-450 300.00 to                       350.00 450-500 285.00 to                       337.00 500-550 270.00 to                       315.00 550-600 245.00 to                       277.00 600-650 235.00 to                       258.00 650-700 230.00 to                       255.00 700-750 220.00 to                       240.00 750-800 220.00 to                       231.00 (few) 800-900 207.00 to 222.00 FEEDER HEIFERS: 300-400 300.00 to 336.00 Top Offerings/Pen Lots 400-450 285.00 to                       317.50 450-500 260.00 to                       290.00 500-550 245.00 to                       280.00 550-600 230.00 to                       259.50 600-650 215.00 to                       235.00 650-700 215.00 to                       239.00 700-750 200.00 to                       227.00 750-800 200.00 to                       215.00 800-900 200.00 to                       223.00                                                   PAIRS: Very few good pairs, most older or thinner. $1900-$2650                                   CALVY COWS: Very few full-mouth $2000-$2650, depending on flesh; Active broken-mouth market $1450-$1950

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Zuchinni in November Sat, 08 Nov 2014 23:00:41 +0000 Can you believe it?  November 8 and I’m still pulling zuchinni from healthy looking vines.

2014 11 08_2088The pepper plants are also still alive and well.

2014 11 08_2086

there are even blossoms on some of the tomato plants


2014 11 08_2085November 8 and still no frost in the Rogue Valley.  That is amazing.

Not sure how many zuchinni we have taken from the two plants this year, but it has been a bunch.  enough to keep up in squash for the summer and encough to put in the freezer for the winter.

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Fall gardening Tue, 04 Nov 2014 00:24:26 +0000 This has been one strange year. Everything has been odd, including the garden. In what should have been a very bad year, drought and all, it turned out to be one of the best in terms of the home garden. There hasn’t been enough moisture to get everything damp, irrigation districts have had to cut back, but we managed quite well with a little water every couple of times during the week.

2014 11 01_2013

Grapes on the vine on November 3, and they are still green

Part of that I credit to the raised beds. When we built them, they were layered with alternating layers of straw and manure and finally topped with some garden soil. Instead of sprinklers, I fashioned an irrigation system from PVC pipe with holes drilled along the length of the pipe. With this system, I could water the entire raised bed in a matter of minutes. There was no overspray and the water quickly went through the loose topsoil and into the straw bales inside the bed.

2014 11 01_2015

sweet peppers, enough to pull more than 10 plants on November 2. just visible at the bottom of the photo is the pvc pipe I use for a watering system

I built one for strawberries and one for other produce. The Strawberry bed did not produce anything because it was so late when I got the transplants in the ground and it took a while for them to establish. They look great now, but they will be uprooted again so I can add one course to the top of the bed and get them up to where I don’t have to bend over so much.

The other bed grew tomatoes, green peppers and three types of squash. I have zucchini in the freezer as well as peppers and tomatoes. The peppers are still in the ground and they are looking as if they have something to prove, there are still blossoms on the branches and they have really sprouted up since the hot weather has gone.

2014 11 01_2016

The new artichoke plants should produce a good crop next summer. I started five plants and with one existing plant, that should be enough.

The straw breaks down into a very good fertilizer and it does a wonderful job of holding moisture in the ground. I’m anxious to see how this is going to work out in successive years.

2014 09 16_1350

the mortar I used for holding the blocks in place. the spray foam holds well, but is not so tight that I can’t disassemble and move if need be.

The beds are built from 8″ by 8″ by 16″ concrete block, stood on edge with the cell openings open at the top. The first bed I built was just two courses, but they will all be a minimum of three blocks high now, and I say minimum because the more I bend over, the more I think they should be four blocks high. They are 16′ long and five feet wide. There are four of them now, plus two made from 3″ x 12″ cedar about 16′ long. In addition, I have another smaller bed built of block that if about 4 x 5-feet. I should mention also that I draped black plastic in the first two beds to keep water from going out through the sides of the bricks. Instead of mortar, I used spray foam as an adhesive to hold them together and packed the cells with soil to create a bond that way too.

When I built the last two beds, I built them with 8″ by 16″ by 6″ blocks and for obvious reasons had to use the regular size blocks at the corners to make sure they fit properly.

2014 10 26_2029

enough squash and pumpkin to last well into the winter. I have also cooked and dried lots of squash for use in various dishes.

The latest two beds are now filled with soil and straw and one is already planted with garlic, which is poking through the soil. They will overwinter and should grow into healthy plants next summer. I planted both regular and elephant garlic and although it was the elephant garlic that was planted the deeper, it came poking though about a week before the regular variety. I think that entire bed will be planted in the onion family, once I can come up with some sets.

Egyptian onions are in with the peppers and squash and they didn’t get a good start so they didn’t produce like they will next year. I have grown them before and they are prolific to say the least. They are really expensive to buy, but once established, they will produce lots of onions.

Onion sets can be planted now if you have seed. I used to broadcast seeds give them a light sprinkling of soil and keep them watered. They will grow so closely together, they will produce sets which can overwinter for next year’s crop. Onion is something that we can’t do without now. I will probably grow more varieties now than in the past.

While on the subject, now is a good time to establish some of the winter crops. They will not grow as fast as they do during hot summer months, but they can get a good start and grow a healthy root system even though the plant tops remain small. I have chard, broccoli, lettuce and Bok Choy in the greenhouse in my tower garden. This year we put a small pool heater in the tank and they seem to enjoy having their roots warmed. The Bok Choy is wonderful and produces lots of large leaves for salads and stir fry dishes. The succulent stems are great too, and we use both in out fruit smoothies in the morning. Next year there will be more grown in the greenhouse.

I have become spoiled by the fresh produce from my garden this year, more so than any year in the past. It is really handy to step out the door and pick whatever we need. We have several pumpkins and winter squash on the rack in the garage to keep us for quite a while. The spaghetti squash has been a hit this year. Prepared just right, it is every bit as good as the regular pasta noodles.

I hope you have decided to take up winter gardening, it is both rewarding and good for you on the dinner table.

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