Reduced Tillage Organic Vegetable Webinars Coming up in March 2017
Join the Cornell SFP as we team up with Michigan State University and the University of Maine to offer 3 upcoming reduced tillage organic vegetable webinars and share the latest research on reduced tillage for organic vegetable production. Learn about practices that fit your operation, from permanent beds, tarps, and mulches, to cover cropping, strip tillage, and cultivation tools. Register HERE for any or all of these FREE webinars:
Reduced Tillage Organic Vegetable Permanent Beds
Thursday March 9, 3-5pm EST
Permanent bed systems can help small farms improve soils and reduce tillage for a diversity of crops. Learn how farmers are adopting these systems and hear research results on how tillage, mulching and tarping practices can impact your weed control, labor use, and crop productivity. Ryan Maher and Brian Caldwell – Cornell University, Mark Hutton – University of Maine
Strip Tillage Tools and Practices
Thursday March 16, 3-5pm EST
Adapting strip tillage for organic production requires careful crop planning. Learn the tools and equipment and what research is showing about integrating cover crops, managing residue, attracting beneficial insects, and controlling diseases and weeds. Anu Rangarajan and Meg McGrath – Cornell University, Dan Brainard and Zsofia Szendrei – Michigan State University
Cultivation for Reduced Tillage Organic Vegetable Systems
Thursday March 23, 3-5pm EST
Cultivation of the in-row zone is challenging, especially in reduced tillage systems. Learn about innovative in-row cultivation techniques for managing weeds in reduced tillage crops. Dan Brainard and Sam Hitchcock – Michigan State University,
Eric Gallandt and Bryan Brown – University of Maine
Registration questions? Contact Vicki Morrone, Organic Farming Specialist, at email@example.com.
Questions about the Cornell Reduced Tillage Organic Vegetable Project? Contact Ryan Maher, Cornell Small Farms Program, at firstname.lastname@example.org.
This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2014-51300-22244.