UC ANR is committed to providing an accessible and inclusive web experience for all users. If you encounter an accessibility barrier or need content in an alternative or remediated accessible format, please contact anraccessibility@ucanr.edu.
Fava bean Nitrogen Fixation Trial Field Day Friday, March 22 - 10:00 am - 12:00 pm Lundberg Family Farm, 5311 Midway, Richvale, CA In California, fava bean is largely grown as winter cover crop to protect the soil and add to soil nitrogen.
Have you ever been on a walk and observed an interesting plant you couldn't identify? Encountered an unusual insect trapped in your home? Have you wondered why you used to see certain species in nature and you don't now?
Since I pick up plants from here and there I am always being surprised. I found this particular plant in its small form, an Echium fastuosum, It is a very popular part of the city landscape in Benicia. Very easy to see in its blooming stages by the side of the road.
Cheese And Yogurt Workshop By Michelle Stahnke UCCE Master Food Preserver Have you ever thought making cheese or yogurt was a complicated process requiring a lot of fancy equipment, hands-on time, and a big mess?
The California Naturalist Program gives a warm welcome to Sarah-Mae Nelson, our newest CalNat team member! Sarah-Mae recently joined the UC Agriculture & Natural Resources California Naturalist statewide program as the Academic Coordinator focusing on our new Climate Stewards Initiative.
Now we know A team of researchers, including two from the University of California, Riverside, has identified the genes responsible for the hallmark sour taste of many citrus fruits. Published Tuesday, Feb.
The painted ladies are on the move. Have you seen these migratory butterflies, Vanessa cardui, passing through California on their way to the Pacific Northwest? Me? No! Zero. Zilch. Zip.
Mark will be bringing you Part One of Spring Vegetable Planting. There is so much to think about right now so you can get the most out of your garden this summer and fall.
Everyday vegetables can be transformed into pickles using a combination of salt and acid, which halts spoilage, staves off bacteria and imparts big flavors and a crisp texture. Pickling is one of the most cost-effective ways to preserve food.
A new intern joins the Education Team this spring. Meet Joseph Nosrat, Environmental Communications senior at CSU Channel Islands (CSUCI). Joseph obtained an Associate Degree at Mt. San Antonio College.