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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (Dec. 4, 2019)
HERMISTON FARM FAIR F4 | East Oregonian/Hermiston Herald Wednesday, December 4, 2019 Western Innovator: Aiding the fight against pink rot By BRAD CARLSON Capital Press Research by Jeff Miller and other scientists is providing potato growers with more tools to use in controlling pink rot. The soil-borne disease is caused mainly by the pathogen Phytoph- thora erythroseptica. It infects potato roots, stolons and tubers, and if not controlled can lead to significant losses in potato fields and in storage. Miller, principal in Miller Research near Rupert, Idaho, worked as a potato pathologist for two years at the University of Minnesota before serving in a sim- ilar position with the University of Idaho from 2001 to 2006. The next year, he took over the field and lab enterprise his father, Terry, also a scientist, founded in 1975. “When I came to UI, it was a huge problem in the state,” Jeff Miller said of pink rot, “primar- ily because growers had had great success using a certain chemical to manage the disease.” But the pathogen was devel- oping resistance to the fungicide, known generically as Mefenoxam. “During my time at UI, I worked on trying to find alterna- tive chemicals or even better farm- ing practices to manage the dis- Capital Press File Jeff Miller, of Miller Research in Rupert, Idaho, holds potato leaves with symptoms of early blight during a field day. ease,” Miller said. “When I left UI to come to Miller Research, I basi- cally brought that with me. … It has been a great collaborative proj- ect through the years.” Finding a new treatment for pink rot proved difficult. Miller kept working on it with scientists from UI, and Washington State, Oregon State and North Dakota State universities. Researchers experimented with a common, phosphorous-ac- id-based fungicide that was safe but relatively weak. They found that it, too, was ineffective at con- trolling pink rot — until once mis- takenly applying about twice as much as intended. “We found that we were achiev- ing control,” Miller said. “Typ- ically, twofold use would cause problems. But the difference was that these phosphorous acids or phosphites are very safe.” The discovery meant growers who found the pathogen resisting Mefenoxam in their fields could instead use a phosphite. Research- ers would go on to determine ideal application rates and methods — and to also find phosphites effec- tive at reducing pink rot and Late Blight while potatoes are stored, if applied when they are going into storage. Recent work, funded by the Northwest Potato Research Con- sortium, addresses location-spe- cific treatment. “So far, we are finding most of the pink rot in the Columbia Basin is still sensitive to Mefenoxam, and in Idaho it is a mixed bag; we have both fungicide-sensitive and fungicide-resistant isolates,” Miller said. “Once growers know they have Mefenoxam-resistant isolates in the field, then they can switch to the phosphites.” Other new research looks at pink rot susceptibility by potato variety. “We are evaluating new variet- ies, and looking at in-season and post-harvest management, to try to see what is the most effective JEFF MILLER Title: President and principal field investigator, Miller Re- search, Rupert, Idaho Education: Ph.D., M.S., in plant pathology, Washington State University. B.S., Brigham Young University, botany with empha- sis in biotechnology. Age: 49 Family: Wife Shaura, four boys Hobbies: Reading, moun- tain biking, hiking, climbing, camping, Boy Scouts leadership, church activities management package to give you the most complete pink rot control approach from planting to stor- age,” Miller said. Some growers recently have asked if they must wait 48 hours to resume irrigation after applying phosphites. “We are still doing the research, but so far that does not appear to be the case,” Miller said. “It probably needs about six hours (to absorb). This research is ongoing, so we may refine this recommendation. But they don’t have to worry about having to keep the pivots off for too long.” FARM FAIR RECIPES Superhero Shepherd’s Pie Cheesy potato soup Ingredients Come see us for all you need to care for your livestock Ingredients 1 medium onion, chopped (about 1 cup) 1⁄4 cup celery, chopped 1 teaspoon oil 2 cups potatoes, peeled and diced bite size 2 cups chicken broth 1⁄4 teaspoon pepper 3 Tablespoons cornstarch 1 1⁄2 cups nonfat or 1% milk, divided 3⁄4 cup (3 ounces) cheddar cheese, shredded 1 Tablespoon bacon bits or 1 slice bacon, cooked and crumbled 2 large baking potatoes, peeled and diced 1⁄2 cup shredded cheddar cheese 1⁄2 cup non-fat or 1% milk 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 1 pound lean ground beef (15% fat) 1 teaspoon onion powder (optional) 3 Tablespoons flour 4 cups frozen mixed vegetables 1 teaspoon or cube beef boullion 1 cup water WATER WELL DRILLING Directions Directions In a large saucepan over medium-high heat, sauté onions and celery in oil until onions are clear. Add the potatoes, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer until the potatoes are tender, 15 to 25 minutes. In a small bowl, stir together cornstarch and ¼ cup of milk until smooth. Add remaining milk. Stir into the potato mixture. Cook and stir until thickened and heated through, about 5 minutes. Do not boil. Remove from heat. Stir in cheese until melted. Top with bacon bits. Serve warm. Refrigerate leftovers within 2 hours. Oregon State University Food Hero recipe courtesy www.foodhero.org Put diced potatoes in saucepan; add enough water to barely cover. Bring to boil. Reduce heat and simmer, cov- ered, until soft (about 15 minutes.). Drain potatoes and mash. Stir in milk, cheese, salt and pepper; set mixture aside. Preheat oven to 375 degrees. Brown meat in a large skillet. Add onion powder, if using. Stir in flour, and cook for 1 minute, stirring constantly. Add vegetables, bouillon and water. Cook 5 minutes until bubbly. Spoon vegetable mixture into 8-inch square baking dish. Spread potato mixture over vegetable/meat mixture. Bake 25 minutes, until hot and bubbly. Refrigerate leftovers within 2 hours. Oregon State University Food Hero recipe courtesy www.foodhero.org Pendleton 541.276.3681 Hermiston 541.567.3088 Milton-Freewater 541.938.5135 Toll Free 800.953.3681 www.zollmanswelldrilling.com zollmanslbwd@yahoo.com PO BOX 1542, Pendleton, OR 97801 Happy Holidays! Stop By Our Booth at The 46th Annual • Bulk Gas • Heating Oils • Solvents & Kero • Lube Oils in Bulk Quantities • Diesel Fuel • Off Road • On Road • Lubricating Oils Hermiston Farm Fair! er 6 2 ting Ov Area Celebra g in rv Of Se ches! 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