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As you look across your rural town, are there community development opportunities and projects that go untouched? Are there areas where the community could use a fresh perspective? What if you harnessed the energy, talent, and knowledge of college students for a summer to help your town move these opportunities forward?

Monday, November 14, 2022

Nebraska Cattlemen and Nebraska Extension will be hosting the 2022 Cattlemen’s College on December 6 at the Buffalo County Extension Building (1400 E. 34th Street, Kearney, NE). Registration, and a chance to begin viewing the graduate posters on display, will be at 12:00 p.m. The program will run from 12:30 p.m. – 8:45 p.m.

Spanish: 

Harvest reached 95% complete for corn and 93% for sorghum on Nov. 13, and winter wheat condition remained stable.

Nebraska landowners now have until May 31, 2023 to apply for USDA NRCS assistance with wildfire recovery efforts on cropland or rangeland.

As of Nov. 1, Nebraska crop production of corn, sorghum, soybean and sugarbeets were down 16-30%, while potato production was up 3% from last year.

Temperatures will dip into the 20s and 30s this weekend, and a statewide precipitation event is forecast to follow on Nov. 15, most likely in the form of snow.

Since the widespread arrival of glyphosate-resistant Palmer across the country, wipers filled with paraquat have been used in peanut and soybean but can be adapted to other low-growing crops, such as dry bean and sugarbeet, using the right speed, wiper height and wiper saturation.

This year's program will assist producers with making decisions for the 2023 growing season, as well as renewing their private pesticide applicator licenses. In its sixth year, the Confronting Cropping Challenges program will provide growers with extension insights on corn tar spot, drift management and drought-related considerations such as irrigation, and herbicide and nutrient carryover.

To safely graze corn residue after fertilizer applications, it's ideal to wait until after a rain or snowmelt. Extension educators discuss ways to graze winter pastures and fertilized corn residue fields without risking livestock health or nutrition.

While soybean harvest officially wrapped up as of Nov. 6, corn harvest was at 90% and sorghum was 87%.

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:

• 2-3 kohlrabi (2 cups), scrubbed with clean vegetable brush under running water, peeled, and cut into matchsticks
• 1 apple, gently rubbed under running water, cored, and cut into matchsticks
• ¼ cup dried cranberries or raisins
• ¼ cup sunflower seeds
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon vegetable oil
• 1 Tablespoon maple syrup
• 1 teaspoon mustard (Dijon or other)
• Salt and pepper to taste (optional)

Directions:

1. Wash hands with soap and water.
2. Wash and prepare kohlrabi and apple.
3. In a large bowl, combine kohlrabi, apple, dried cranberries, and sunflower seeds.
4. To make the dressing, combine vinegar, vegetable oil, maple syrup, mustard, salt and pepper (if desired) in a small bowl until well combined.
5. Add dressing to salad and toss.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Salads Yield: 6 servings Serving Size: 1/2 cupCalories: 110Total Fat: 5Saturated Fat: 0.5Potassium: 6Total Sugars: 11Iron: 0Vitamin D: 0Calcium: 2Protein: 2Fiber: 3Added Sugars: 5Total Carbohydrates: 15Sodium: 60Cholesterol: 0Photo by Marusa Jonas

Nutrition Software Used: ESHA Food ProcessorNewsletter/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 rutabagas, scrubbed with clean vegetable brush under running water, peeled
• 1 Tablespoon vegetable oil
• ½ teaspoon garlic powder
• 1 Tablespoon Italian seasoning
• 1 Tablespoon Parmesan cheese, grated

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 425⁰F. Spray a large baking sheet with non-stick cooking spray. Set aside.
3. Cut rutabagas into 1/4-inch thick wedges.
4. Place rutabaga wedges in a large bowl. Drizzle with oil and sprinkle with garlic and Italian seasoning. Toss to coat evenly.
5. Spread the rutabaga wedges in a single layer on the prepared baking sheet.
6. Bake for 15 minutes or until they start to brown. Flip the wedges over and bake for another 10-15 minutes or until the wedges are soft on the inside and well-browned, cooked through, and crispy on the outside.
7. Sprinkle with Parmesan cheese and serve immediately.
8. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Side Dishes Yield: 4 servings Serving Size: 1 cupCalories: 110Total Fat: 4Saturated Fat: 1Potassium: 15Total Sugars: 9Iron: 6Calcium: 10Protein: 3Fiber: 5Added Sugars: 0Total Carbohydrates: 18Sodium: 50Cholesterol: 0Vitamin A: 0Photo by Marusa Jonas

Nutrition Software Used: ESHA Food ProcessorNotes: 

*Green tomatoes can be used in place of tomatillos.
**For less spicy salsa, remove the seeds from the jalapeño.

Alternatively to the oven roasting method, tomatillos can also be toasted on the stovetop. Place husked and washed whole tomatillos in a large pan and toast over medium-high heat until skins brown and tomatillos soften.

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 fresh tomatillos, husked, gently rubbed under running water*
• 2 jalapeños, scrubbed with clean vegetable brush under running water**
• 3 cloves garlic OR 1 teaspoon garlic powder
• ½ cup onion, scrubbed with clean vegetable brush under running water, chopped
• 1 Tablespoon lime juice
• 1 teaspoon salt (optional)
• ¼ cup fresh cilantro, gently rubbed under cold running water (optional)

Directions:

1. Wash hands with soap and water.
2. Set your oven to broil. Spray a large baking sheet with non-stick cooking spray.
3. Remove husks from the tomatillos. Rinse with water and dry with a clean towel or paper towel.
4. Cut tomatillos and jalapeños in half. Place cut side down on the prepared baking sheet. If using garlic cloves, place these on the tray to roast as well.
5. Roast in the oven for 8 minutes, or until the tomatillo and jalapeño skins start to blacken.
6. Remove the tray from the oven, and let cool for 10 minutes.
7. Place roasted vegetables in a blender. Add chopped onions, lime juice, salt, and cilantro if desired. Blend until all the ingredients are finely chopped and mixed.
8. Serve with tortilla chips, tacos, burritos, meat, chicken, or fish.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

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

Nebraska 4-H has appointed four members as 2023 4-H Youth Leadership Conference Ambassadors, including:

• Joshua Eisenmann, Colfax County
• Autumn Lindsley, Butler County
• Hannah Beel, Brown County
• Isabella Benne, Burt County

Youth Leadership Conference Ambassadors serve as the planning committee for the 4-H Youth Leadership Conference. Ambassadors meet monthly to plan and prepare for the conference while developing their leadership skills. By serving as an Ambassador, members will have the opportunity to build connections with one another, learn from adult mentors, and gain real-world leadership experience on a statewide level. To learn more about the leadership program or the 2023 Ambassadors, visit 4h.unl.edu/leadership-conference-ambassadors. 

The Nebraska 4-H Youth Leadership Conference is an opportunity for all youth ages 14-18 to build connections with peers across the state, learn from adult mentors, and develop and practice leadership skills. Youth do not need to be enrolled in 4-H to attend the conference. The date and location for the 2023 Conference are yet to be determined. Please stay tuned to 4h.unl.edu/leadership-conference for updates. 

UNL Professor and Agricultural and Water Law Specialist Dave Aiken reviews three issues that will be on the 2022 statewide ballot — raising minimum wage, requiring photo IDs for voting, and public payments to expand commercial airline service.

Last month I talked about “Three Wishes” for a community. With this column I’d like to continue that conversation with other questions I ask communities to learn about them.

One of the questions I ask when I visit a community is, “What should I see in the area?”

Photo courtesy High Plains Ag Lab Through the National Weather Service Cooperative Observer Program, the High Plains Ag Lab has been providing Nebraska's agriculture community with local weather observations and climate data for 150 years.

Mental Health Consultant Ashley Machado will share insights on seasonal depression and strategies to help improve one's mental health in a Nov. 30 virtual program. Mental Health Consultant Ashley Machado will share insights on mental health issues and strategies to work through symptoms of seasonal depression and anxiety.