Feed aggregator

Tuesday, November 1, 2022

Daily energy intake can be a limiting factor for cow performance while grazing winter range or dormant forages. As forages advance in stages of maturity, there is an inadequate supply of crude protein, which effectively limits energy intake and overall intake itself. Intake declines rapidly as forage crude protein falls below about 7%, a relationship attributed to a deficiency of nitrogen (protein) in the rumen, which inhibits activity of the rumen microbes.

Spanish: 

Jajic is a popular cucumber yogurt salad, widely prepared in Middle Eastern countries. It is very similar to yogurt-based salads or dips such as cacik, tzatziki, or raita. It is often served with rice and grilled meat dishes.

Source:

This recipe was created in collaboration with Community Crops and Yazidi Project. 

Nutrition Software Used: ESHA Food ProcessorNotes: 

*To serve the salad as a dip, grate cucumbers instead of chopping. 
**Substitute or add more fresh herbs to taste, such as parsley, cilantro, or chives. 

 

Author:  Georgia Jones gjones2 Marusa Jonas mcernjul2 Newsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 3-5 Persian cucumbers OR 1 large cucumber, scrubbed with clean vegetable brush under running water, chopped*
• 2 Tablespoons fresh mint, gently rubbed under running water, finely chopped OR 2 teaspoons dried mint
• ¼ cup fresh dill, gently rubbed under running water, finely chopped*
• 1 cup plain non-fat greek yogurt
• 2 garlic cloves, minced
• ½ teaspoon salt (optional)

Directions:

1. Wash hands with soap and water.
2. Combine all ingredients in a medium sized bowl. Refrigerate until serving.
3. Serve chilled with meat and fish dishes, or as a dip with pita bread.
4. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Salads Side Dishes Yield: 6 servings Serving Size: 1/2 cupCalories: 30Total Fat: 0Saturated Fat: 0Potassium: 2Total Sugars: 2Iron: 0Vitamin D: 0Calcium: 4Protein: 4Fiber: 0Added Sugars: 0Total Carbohydrates: 4Sodium: 15Cholesterol: 0Photo by Marusa Jonas

Zalata, meaning salad in Assyrian, is a Middle Eastern salad that is typically made with Persian cucumbers, white onion, and fresh herbs. The salad is served as an appetizer or a side dish.

Source:

This recipe was created in collaboration with Community Crops and Yazidi Project. 

Nutrition Software Used: ESHA Food ProcessorAuthor:  Georgia Jones gjones2 Marusa Jonas mcernjul2 Newsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 2 medium tomatoes, gently rubbed under running water, chopped
• 3-5 Persian cucumbers OR 1 large cucumber, scrubbed with clean vegetable brush under running water, chopped
• ½ onion, scrubbed with clean vegetable brush under running water, chopped
• 2 Tablespoons fresh parsley, gently rubbed under running water, finely chopped
• 2 Tablespoons fresh mint, gently rubbed under running water, finely chopped
• 1 garlic clove, minced
• ⅓ cup fresh lemon juice (1-2 lemons)
• ½ teaspoon salt (optional)

Directions:

1. Wash hands with soap and water.
2. In a large bowl, combine tomatoes, cucumber, onion, parsley, and mint.
3. In a separate small bowl, combine garlic, lemon juice, and salt (if desired).
4. Pour lemon juice mixture over vegetables. Mix well.
5. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Salads Side Dishes Yield: 8 servings Serving Size: 1/2 cupCalories: 15Total Fat: 0Saturated Fat: 0Potassium: 2Total Sugars: 2Iron: 0Vitamin D: 0Calcium: 2Protein: 1Fiber: 1Added Sugars: 0Total Carbohydrates: 4Sodium: 0Cholesterol: 0Photo by Marusa Jonas

Pink pickled turnips are a staple condiment in the Middle East, often served with appetizer platters or alongside dishes such as hummus, flatbread, falafel, and kebabs. The secret to a pretty pink hue is the red beet which turns the white turnips into varying shades of pink.

Source:

This recipe was created in collaboration with Community Crops and Yazidi Project. 

Nutrition Software Used: ESHA Food ProcessorAuthor:  Georgia Jones gjones2 Marusa Jonas mcernjul2 Newsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 1 pound turnips, scrubbed with clean vegetable brush under running water, cut into ¼-inch thick sticks
• 1 medium beet, scrubbed with clean vegetable brush under running water, cut into ¼-inch thick sticks
• 1 cup apple cider vinegar
• 1 cup water
• ⅓ cup honey
• 1 teaspoon salt

Directions:

1. Wash hands with soap and water.
2. Place turnips and beets in clean canning jars or a glass container with a tight-fitting lid.
3. In a medium saucepan, combine apple cider vinegar, water, honey, and salt. Bring to a boil. Carefully pour the liquid into the jars, making sure to completely cover the turnips and beets.
4. Close the jar tightly and let sit at room temperature to cool, for about one hour, before transferring to the refrigerator.
5. Refrigerate overnight before serving.
6. Serve with your favorite vegetable platter, on a salad, or on a sandwich.
7. Store leftovers in the refrigerator for up to four weeks.

Category:  Salads Side Dishes Snacks Yield: 12 servings Serving Size: 1/3 cupCalories: 35Total Fat: 0Saturated Fat: 0Potassium: 2Total Sugars: 9Iron: 0Vitamin D: 0Calcium: 0Protein: 0Fiber: 1Added Sugars: 8Total Carbohydrates: 10Sodium: 210Cholesterol: 0Photo by Marusa Jonas

Nutrition Software Used: ESHA Food ProcessorNotes: 

Baharat is a widely used spice blend in Middle Eastern cuisine. It includes black pepper, cumin seeds, coriander seeds, cardamom, cinnamon, paprika, and cloves. Make your own blend by following this recipe.

Author:  Georgia Jones gjones2 Marusa Jonas mcernjul2 Newsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 2 tilapia fillets or other white fish
• 1 teaspoon Baharat spice mix*
• ½ teaspoon salt (optional)
• ½ Tablespoon vegetable oil

Directions:

1. Wash hands with soap and water.
2. Rub spice mix and salt (if desired) over both sides of the fish fillet.
3. In a large skillet, heat oil. Lay the fish fillets in the skillet. Wash hands with soap and water after handling raw fish.
4. Cook 3-4 minutes. Flip the fillets and cook for an additional 3-4 minutes. The fish will cook quickly. It is done when the internal temperature reaches 145⁰F when measured with a food thermometer.
5. Serve with rice, couscous, salad, or other vegetable side dishes.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 2 servings Serving Size: 1 filetCalories: 150Total Fat: 6Saturated Fat: 1.5Potassium: 8Total Sugars: 0Iron: 6Vitamin D: 15Calcium: 2Protein: 23Fiber: 1Added Sugars: 0Total Carbohydrates: 1Sodium: 50Cholesterol: 50Photo by Marusa Jonas

Baharat is a widely used spice blend in Middle Eastern cuisine. The word baharat actually means “spices” in Arabic and varies slightly in ingredients, depending on where the spice blend is made. This spice mix has a deep, mildly sweet taste with a touch of smokiness. It is typically used to season meat, fish, soups, rice, beans, and vegetables. 

 

Nutrition Software Used: ESHA Food ProcessorAuthor:  Georgia Jones gjones2 Marusa Jonas mcernjul2 Newsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 2 Tablespoons black peppercorns
• 2 Tablespoons cumin seeds
• 2 Tablespoons coriander seeds
• 2 teaspoons whole cloves
• 2 teaspoons cardamom seeds
• 2 Tablespoons paprika
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg

Directions:

1. Wash hands with soap and water.
2. Heat a medium skillet over medium-high heat. Add black peppercorns, cumin seeds, coriander seeds, whole cloves, and cardamom seeds. Toast for 3-5 minutes, or until fragrant, while stirring continuously to avoid burning.
3. Transfer to a small bowl and let cool for five minutes.
4. Combine with the rest of the spices and grind into a fine powder. You can use a spice or coffee grinder, blender, food processor, or mortar and pestle.
5. Store in an airtight container in a cool, dark place for up to one year.

Category:  Main Dishes Side Dishes Yield: 20 servings Serving Size: 1 teaspoonCalories: 10Total Fat: 0Saturated Fat: 0Potassium: 2Total Sugars: 0Iron: 6Vitamin D: 0Calcium: 2Protein: 0Fiber: 1Added Sugars: 0Total Carbohydrates: 2Sodium: 0Cholesterol: 0Photo by Marusa Jonas

Tuesday, November 1, 2022

Ionophores have been safely utilized in the beef industry for a long time. If fed according to the recommended rates, ionophores are considered safe and effective. Ionophores are feed additives used in cattle diets to increase feed efficiency and body weight gain. In addition, ionophores can decrease the incidence of bloat and coccidiosis.  Ionophores can be fed to cattle in several different supplemental packages from liquid feeds, cakes, pellets, and loose minerals.

Spanish: 

Grazing is a great way to make use of corn residue rather than baling as it leaves the ground with more cover, does not result in compaction and returns most of the nutrients to the land. A straightforward interactive tool, the Crop Residue Exchange helps facilitate a mutually beneficial partnership between producers with available crop residues or forages and those who need winter feed resources for their livestock. Due to ongoing extreme drought conditions, grazing needs are substantial this year.

Bamia or bamiya is a Middle Eastern stew, traditionally made with okra and tomatoes. The dish is often cooked with chicken or lamb and served with rice or bread.

Source:

This recipe was adapted from yezidisinternational.org and was created in collaboration with Community Crops and Yazidi Project. 

 

Nutrition Software Used: ESHA Food ProcessorNotes: 

*Frozen okra can be used in place of fresh okra.

Author:  Georgia Jones gjones2 Marusa Jonas mcernjul2 Newsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 6 Tablespoons olive oil, divided
• 1 pound fresh okra, gently rubbed under cold running water, chopped or whole*
• 1 onion, scrubbed with clean vegetable brush under running water, chopped
• 1 pound chicken breasts, skinless and boneless, cut into cubes
• 5 garlic cloves, minced
• 1 (29 oz) can tomato sauce
• 2 cups water
• 2 teaspoons salt (optional)
• 1 teaspoon black pepper
• 1 cup fresh cilantro, gently rubbed under cold running water, chopped and divided

Directions:

1. Wash hands with soap and water.
2. In a large pot, heat three tablespoons of oil over medium heat. Add okra and onions. Cook for 10 minutes.
3. Remove vegetables from the pot and set aside.
4. Heat an additional 3 Tablespoons of olive oil in the same pot and add chicken. Wash hands after handling uncooked chicken. Cook for five minutes or until internal temperature reaches 165°F as measured with a food thermometer.
5. Add garlic and cook for four minutes.
6. Stir in cooked okra and onion, tomato sauce, water, salt (if desired), pepper, and half of the cilantro. Simmer for 15 minutes.
7. Sprinkle with remaining cilantro and serve with bread or rice.
8. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 16 servings Serving Size: 1/2 cupCalories: 110Total Fat: 6Saturated Fat: 1Potassium: 8Total Sugars: 3Iron: 6Vitamin D: 0Calcium: 2Protein: 8Fiber: 2Added Sugars: 0Total Carbohydrates: 6Sodium: 210Cholesterol: 20Photo by Marusa Jonas

Tuesday, November 1, 2022

To build a nutrition program for a cow-calf system, it is important to know the herd’s nutritional requirements, have set trigger points to make rapid changes in nutritional management if needed and know the quality and quantity of your forage resources. With many producers across the state starting to or already weaning calves, it’s a good time to note the body condition score (BCS) of the cowherd.

Spanish: 

Notes: 

This recipe was created in collaboration with Community Crops and Yazidi Project. 

Author:  Georgia Jones gjones2 Marusa Jonas mcernjul2 Newsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 3 Tablespoons vegetable oil
• 1 onion, scrubbed with clean vegetable brush under running water, chopped
• 1 eggplant, scrubbed with clean vegetable brush under running water, chopped
• ½ teaspoon salt (optional)
• 8 okra, gently rubbed under cold running water, chopped
• 2 garlic cloves, minced

Directions:

1. Wash hands with soap and water.
2. In a large skillet, heat oil over medium heat. Add onion, eggplant, and salt, if desired. Cover and cook for 5 minutes.
3. Add okra and garlic. Cook while occasionally stirring for another 10 minutes, or until vegetables are tender.
4. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Side Dishes Yield: 8 servings Serving Size: 1/2 cupCalories: 80Total Fat: 5Saturated Fat: 0.5Potassium: 4Total Sugars: 3Iron: 0Vitamin D: 0Calcium: 2Protein: 1Fiber: 3Added Sugars: 0Total Carbohydrates: 7Sodium: 0Cholesterol: 0Photo by Marusa Jonas

Using plant-derived pheromones, the researchers were successfully able to lure diamondback moths in cabbage crops and disrupt mating of cotton bollworm moths in common bean fields.

Thursday, October 20, 2022

In the last few years, buzzwords like precision livestock management have been thrown around quite a bit. Although the official name of “precision livestock farming” debuted in a European conference in 2003, usage of technology in beef production systems isn’t a new thing. Artificial insemination began in the 1950s, use of growth implants became commercially available in 1957, and use of EPDs in bulls started in the 1970s. These 3 technologies adopted in commercial cow-calf systems would be considered precision livestock management tools.

Spanish: 

Though the weather allowed for robust harvest efforts last week, eastern Nebraska may experience interruptions early next week due to a precipitation event anticipated to begin around Oct. 23.

Tuesday, November 1, 2022

Baling of soybean residue after harvest has gained popularity again this fall due to higher hay prices and forage shortages following drought. Further, delayed corn harvests are also slowing stalks residue baling and stalks grazing. According to the USDA AMS Nebraska Direct Hay sales report, large round cornstalks bale values are $110 per ton versus $80 per ton for large round soybean residue bales. So, the question arises, do soybean residue bale values justify raking and baling costs, reduced soil protection and nutrient removal?

Spanish: 

Dairy foods like milk, cheese, and yogurt are rich in calcium, protein, and vitamins to help build strong bones and teeth. Calcium keeps your nerves, heart, and muscles healthy, and may help regulate your blood pressure. Serve this low-fat dip with your favorite raw vegetables. 

Nutrition Software Used: ESHA Food ProcessorAuthor:  Marusa Jonas mcernjul2 Newsletter/Program:  Nutrition Education Program Archive Link: https://food.unl.edu/nutrition-education-program-nepContact Info: Jean Ann FischerTaxonomy Term Description: 

The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.

This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).

Ingredients:

• 1 cup plain non-fat yogurt
• 1 cup non-fat sour cream
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried parsley OR 1 Tablespoon fresh parsley
• 1 teaspoon dried dill OR 1 Tablespoon fresh dill
• ¼ teaspoon pepper

Directions:

1. Wash hands with soap and water.
2. If using fresh herbs, wash them by gently rubbing them under cold running water. Pat dry with a paper towel, then finely chop.
3. In a medium bowl, combine all the ingredients.
4. Cover and refrigerate until ready to serve.
5. Serve with fresh vegetables.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Appetizers Yield: 16 Calories: 30Total Fat: 1Saturated Fat: 0.5Potassium: 0Total Sugars: 2Iron: 0Vitamin D: 0Calcium: 4Protein: 2Fiber: 0Added Sugars: 0Total Carbohydrates: 3Sodium: 25Cholesterol: 5Photo by Marusa Jonas

Dry bean harvest in the Nebraska Panhandle using a conventional combine. (Photo by Gary Stone) So far this harvest season, dry beans are yielding 39 bushels per acre, a slight decrease from previous years.

Our newsletter for the fourth quarter of 2022 is here!

Download the latest updates from the RPN team on community development and vitality in Nebraska.

The Inflation Reduction Act includes a total $3.1 billion in assistance for distressed farm loan borrowers whose operations face financial risk.

Husker faculty members are leading a project to create a national framework for ag data. (Photo by Craig Chandler, University Communication and Marketing) UNL faculty members are at the forefront of a nationwide initiative to create an ag data framework that will be accessible, secure and supported through compatible software platforms across the ag tech industry.