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Nutrition Software Used: ESHA Food ProcessorNotes: 

This slaw pairs perfectly with the Slow-Cooker Korean Beef Tacos.

Ingredients:

• 3 cups purple cabbage, scrubbed with clean vegetable brush under running water, shredded
• 1 cup carrots, scrubbed with clean vegetable brush under running water, grated
• 2 green onions, gently rubbed under cold running water, finely chopped
• ¼ cup cilantro, gently rubbed under cold running water, chopped
• 2 Tablespoons lime juice
• ½ Tablespoon low-sodium soy sauce
• ½ teaspoon sesame oil
• ½ Tablespoon sesame seeds
• ¼ teaspoons salt (optional)

Directions:

1. Wash hands with soap and water.
2. In a large bowl, combine all the ingredients.
3. Cover and refrigerate until ready to serve.
4. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Side Dishes Yield: 6 servings Serving Size: about 1/2 cupCalories: 25Total Fat: 1Saturated Fat: 0Potassium: 4Total Sugars: 2Iron: 0Vitamin D: 0Calcium: 2Protein: 1Fiber: 2Added Sugars: 0Total Carbohydrates: 5Sodium: 70Cholesterol: 0Photo by Marusa Jonas

Notes: 

Get the Asian Cabbage Slaw Recipe here.

Ingredients:

• 3 pounds beef chuck roast or 7-bone roast, trimmed
• ⅓ cup brown sugar
• ½ cup low-sodium soy sauce
• 10 garlic cloves, minced
• ½ cup low-sodium beef broth
• 2 Tablespoons fresh ginger root, gently rubbed under cold running water, grated
• 2 Tablespoons lime juice
• 2 teaspoons sesame oil
• 12 small flour or corn tortillas
• ½ cup low-fat sour cream
• 2 teaspoons Sriracha sauce
• ¼ cup cilantro, gently rubbed under cold running water, chopped (optional)
• 2 avocados, gently rubbed under cold running water, sliced (optional)
• 2 limes, sliced (optional)
• Asian Cabbage Slaw (recipe linked in the notes)

Directions:

1. Wash hands with soap and water.
2. Place beef in the slow cooker. Wash hands after handling uncooked meat.
3. In a medium bowl whisk together the brown sugar, soy sauce, garlic, beef broth, ginger, lime juice, and sesame oil. Pour the mixture over the beef.
4. Cover and cook on low for 10-12 hours, until tender.
5. In a separate small bowl, prepare spicy sour cream by stirring together the ½ cup sour cream with the 2 teaspoons of Sriracha sauce. Refrigerate until needed.
6. Remove beef from the pot and shred or chop. Add ½ cup of liquid to the beef and combine.
7. Toast tortillas if desired. Top with shredded beef, cabbage slaw (recipe linked in the notes below) and spicy sour cream.
8. Top with cilantro, avocado slice, and squeeze some lime juice over the top, if desired.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 12 servings Serving Size: 1 taco, with the Asian Cabbage SlawCalories: 320Total Fat: 11Saturated Fat: 3Potassium: 10Total Sugars: 6Iron: 15Vitamin D: 0Calcium: 4Protein: 34Fiber: 1Added Sugars: 4Total Carbohydrates: 22Sodium: 430Cholesterol: 95Photo by Marusa Jonas

Nutrition Software Used: ESHA Food ProcessorNotes: 

To make this recipe using an air-fryer, follow this recipe.

Ingredients:

• ½ cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 ½ Tablespoons vegetable oil
• 1 Tablespoon red wine or apple cider vinegar
• ¼ teaspoon pepper (optional)
• ¼ teaspoon red pepper flakes (optional)
• 1 pound beef T-Bone Steak
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Wash hands with soap and water.
2. To make the chimichurri sauce, finely chop parsley and garlic, or pulse it in a food processor or blender. Place in a medium-sized bowl.
3. Stir in dried oregano, vegetable oil, and vinegar. Add pepper and red pepper flakes, if desired. Refrigerate until using.
4. Pat the steak dry with a paper towel. Season with salt and pepper on both sides.
5. Preheat cast iron skillet over medium-high heat. Add the steak and cook for 7 minutes.
6. Flip the steak and cook for another 4 minutes until the meat reaches an internal temperature of 145°F on a food thermometer.
7. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5-10 minutes before slicing.
8. Serve topped with chimichurri sauce.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Side Dishes Yield: 3 servings Calories: 220Total Fat: 14Saturated Fat: 4Potassium: 6Total Sugars: 0Iron: 15Vitamin D: 0Calcium: 2Fiber: 1Total Carbohydrates: 1Sodium: 440Cholesterol: 60Photo by Marusa Jonas

Nutrition Software Used: ESHA Food ProcessorNotes: 

To make this recipe using a cast iron skillet, follow this recipe.

Ingredients:

• ½ cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1½ Tablespoons vegetable oil
• 1 Tablespoon red wine or apple cider vinegar
• ¼ teaspoon pepper (optional)
• ¼ teaspoon red pepper flakes (optional)
• 1 pound beef T-Bone Steak
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Wash hands with soap and water.
2. To make the chimichurri sauce, finely chop parsley and garlic, or pulse it in a food processor or blender. Place in a medium-sized bowl.
3. Stir in dried oregano, vegetable oil, and vinegar. Add pepper and red pepper flakes, if desired. Refrigerate until using.
4. Pat the steak dry with a paper towel. Season with salt and pepper on both sides.
5. Set the air fryer to 400°F and preheat for 5 minutes.
6. Place the steak in an air fryer basket and cook for 6 minutes. Flip the steak and cook for another 4 minutes, or until the meat reaches an internal temperature of 145°F on a food thermometer.
7. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5-10 minutes before slicing.
8. Serve topped with chimichurri sauce.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Side Dishes Yield: 3 servings Calories: 220Total Fat: 14Saturated Fat: 4Potassium: 6Total Sugars: 0Iron: 15Vitamin D: 0Calcium: 2Protein: 20Fiber: 1Added Sugars: 0Total Carbohydrates: 1Sodium: 440Cholesterol: 60Photo by Marusa Jonas

Ingredients:

• 8 ounces of uncooked spaghetti
• 1 ½ Tablespoons vegetable oil
• 1 pound beef Top Round Steak, trimmed and cut into ⅛-inch thick strips
• ¼ cup low-sodium soy sauce
• ½ cup water
• 1 Tablespoon vinegar (apple cider, rice, or rice wine vinegar)
• 2 teaspoons sugar
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• 2 Tablespoons creamy peanut butter
• ½ teaspoon crushed red pepper (optional)
• 1 cup cucumber, scrubbed with clean vegetable brush under running water, seeded and diced
• ½ cup green onions, gently rubbed under cold running water, finely chopped
• ¼ cup peanuts, crushed

Directions:

1. Wash hands with soap and water.
2. Cook pasta according to package directions. Set aside.
3. In a large nonstick skillet or wok, heat oil over medium-high heat. Add beef in small batches and stir-fry for 1-2 minutes or until the meat is browned and reaches an internal temperature of 160 °F on a food thermometer. Set aside and keep warm.
4. Return the skillet to medium heat. Add soy sauce, water, vinegar, ginger, garlic, peanut butter, and red pepper, if desired. Cook while stirring frequently, for 2-3 minutes or until thick and bubbly.
5. Add cooked noodles, beef, and cucumbers and toss to coat. Serve immediately.
6. Serve sprinkled with green onions and crushed peanuts.
7. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 8 servings Serving Size: 1½ cupsCalories: 350Total Fat: 13Saturated Fat: 3Potassium: 4Total Sugars: 4Iron: 15Vitamin D: 0Calcium: 2Protein: 26Fiber: 1Added Sugars: 2Total Carbohydrates: 34Sodium: 450Cholesterol: 35Photo by Marusa Jonas

Rural Prosperity Nebraska Extension educators received three of 10 awards offered at the National Association of Community Development Extension Professionals (NACDEP) conference on May 2. The categories for awards received were Excellence in Teamwork, Educational Materials, and Creative Excellence, which is sponsored by another national Extension organization, the Joint Council of Extension Professionals (JCEP). 

To request assistance via the new Inflation Reduction Act funds, FSA borrowers who are within two months of their next installment may seek a cashflow analysis using a recent balance sheet and operating plan to determine their eligibility. This month, FSA will begin accepting and reviewing individual distressed borrower assistance requests from direct loan borrowers who missed a recent installment or are unable to make their next scheduled installment.

Eight counties have been selected across the state for the creation of case farms, which will help policymakers see how changes in economic outlook, farm safety net, or production and management decisions may impact specific enterprises or whole operations. (Center for Ag Profitability image) During this initiative, a panel of Nebraska producers in eight counties will provide input to help build case farms across the state that accurately reflect local ag production.

Often, communities turn to cooperatives — businesses run and owned by community members — to fill a void left by the closure of an essential business such as a grocery store or elderly care center.

In Utica, community members began the process of transitioning their grocery store to the new Centennial Market Cooperative before it closed for good and, in the process, set a new model of what a successful co-op transition can look like.

The 90-minute training session will be held online via Zoom and is free to attend.

The public is invited to attend this conference, where producer input will be sought on the creation of a network of national ag data repositories. (Photo courtesy Nebraska Today) Throughout the conference, leaders from USDA, the Ag Data Coalition, Bayer Crop Science and numerous other industry organizations will discuss and hone ideas for creating a network of national ag data repositories.

Bean plants in the bacterial isolate research study. Panhandle researchers were recently awarded USDA specialty crop block grants to study new copper alternative chemical products on fungal and bacterial diseases of dry beans, cowpeas, chickpeas and dry peas.

Part 2 of the Nebraska Rivers series focuses on the impact of the Elkhorn and Missouri rivers and their impacts in Nebraska. (Photo by Gary Stone) Part 2 of the Nebraska Rivers series focuses on the impact of the Elkhorn and Missouri rivers and their impacts in Nebraska.

This year's competition on Aug. 2 will feature indoor and outdoor events on crop staging, patterns of crop injury, disease, insect and weed seedling identification, pesticide safety, nutrient disorders and herbicide injury.

Three Nebraska 4-H members shared their voices with federal officials at the 96th annual National 4-H Conference, held April 14-19 in Arlington, Virginia. Nebraska's delegation included Lexi Johnson from Dawson County, Autumn Lindsley from Butler County, and Sarah Treffer from Dawson County.

During the Conference, federal partners presented Challenge Questions to delegates which were designed to provoke critical thinking about current issues. In roundtable groups, youth investigated and discussed the agency's current efforts and generated new ideas to bring about positive change. After working together for two days, the teams presented their recommendations to federal partners during 45-minute Youth Perspective Briefings. 

"My favorite part of the Conference was the roundtable discussions where my group worked with the Smithsonian Institution," shared Autumn Lindsley. Lindsley and her team develop ideas for teaching more accurate and inclusive history education in classrooms and community settings. "I hope the suggestions my group made are able to help many people in the future," said Lindsley.

Lexi Johnson's group developed and presented recommendations for the 4-H program to the U.S. House of Representatives Committee of Agriculture, and Sarah Treffer's team presented a campaign against food waste to the Environmental Protection Agency. "[T]hey were very intrigued by the ideas that we presented to them and even talked about implementing some of our ideas as soon as they could," shared Treffer. 

The experience empowers delegates to apply their learning and create positive change in their local communities. Treffer has already begun by informing her peers about food waste issues and challenging them to reduce waste. "Even though informing people about the issue will make a difference, I want to create a composting system at my school and do what I can to help prevent food waste," said Treffer.

"They have a unique opportunity to truly see how their voice matters, and even as young people, they can make a difference from their local club and community to our country and our world," said Dawn Lindsley, Nebraska Extension Educator who accompanied this year's delegation.

While at the National 4-H Conference, youth also made an impact through community service projects. Nebraska Delegates worked with the U.S Forest Service to plant over 400 native trees at the Woodend Sanctuary. 

Nebraska Delegates had the opportunity to meet, listen, and speak with the Nebraska Congressional delegation during the Nebraska Breakfast and at the National 4-H Council Congressional Breakfast hosted on Capitol Hill. They also explored volunteer, internship, fellowship, and career opportunities across the federal government at the first-ever 4-H Youth Career Fair held in partnership with the Smithsonian Institution.

National 4-H Conference is the USDA's flagship youth development opportunity to develop the next generation of leaders. Each year, the event brings together over 300 young people, volunteer leaders, country and state Extension staff, Land-grant University faculty and administrators, and state and federal government officials from across the United States and its Territories. 

The Conference serves as the premier civic engagement event for Nebraska 4-H members between the ages of 15 and 19. Nebraska delegates are selected through state-level Senior Achievement Applications and a thorough interview process. Delegates also receive funding for trip expenses through the Nebraska 4-H Foundation. For more information about National 4-H Conference, please visit 4h.unl.edu/conference.

Grazing wheat or harvesting it early in the boot stage for hay could also open a window of opportunity to plant a summer annual forage into the wheat stubble as a second crop if good moisture conditions are present. (Photo by Troy Walz) Due to current cattle market conditions, and the price and availability of hay, Nebraska Extension Educator Aaron Berger evaluates the value of grazing or haying winter wheat this year.

Spring drought can result in stressed alfalfa from aggressive weed growth, resulting in thinner stands and lower yields. View the options for herbicide control in post-emergent and established alfalfa below. This week — Controlling alfalfa weeds with post-emergent herbicides, scouting for alfalfa weevil, and planning the date and pastures for spring turn-out.

Community development leadership has mostly looked the same for a long time. A cohort gathers once a month, takes a trade-based leadership assessment and tours a local business. Occasionally they complete a community development project. Lindsay Hastings, a professor in the department of Agricultural Leadership, Education and Communication, decided that traditional format was due for a change.