Nebraska Extension to Host Beefwatch Webinar Series
Nebraska Extension will host a Fall 2022 BeefWatch Webinar Series. This free webinar series is targeted to help cow/calf producers make management and feeding decisions this winter. Each session will feature industry experts and plenty of opportunity to interact to get your questions answered. More information about the BeefWatch Webinar Series can be found on our webpage: https://beef.unl.edu/beefwatch-webinar-series
Each webinar will begin at 8:00 PM Central Time.
Spanish:Free Farm Succession Workshops in December
Crop Progress: Harvest Continues Near Average Pace, Slow Start for Winter Wheat Emergence
Science Guide Outlines New Approach for Reducing Eastern Redcedar
Nebraska rangelands lost over 419,000 tons of plant biomass production in 2019 due to woody plant encroachment1. This was determined using new monitoring technology that tracks production losses as a result of increasing tree cover since 1990. Encroachment by species like eastern redcedar can reduce forage production by up to 75% in heavily invaded locations and is among the greatest threat to Great Plains grasslands.
Spanish:Pasture and Forage Minute: Grazing for Interseeding, Controlling Thistles and Fall Armyworms
Pasture Recovery from Drought
There are three critical time periods that occur during drought. These are immediately before, during, and following drought. These phases appear to be separate and are usually described as such. However, there is overlap between them that may encompass a period of six to nine months. The goal of drought planning before a drought occurs should focus on reducing the negative impacts that occur during the drought. The goal of drought planning during the drought should focus on short-term and long-term pasture recovery.
Spanish:Beef Quality Assurance During the Fall Run
It seems the year is just flying by with fall already upon us, which means it is about time for the “Fall Run”. Millions of cattle are being transported across the U.S. over many miles. A past Beef Quality Assurance (BQA) surveyindicated that feeder calves traveling to Texas or Nebraska feedyards traveled 468 ± 415 miles.
Spanish:Crop Insurance Workshop Oct. 19 in Grand Island
Collaborative Project Seeks to Protect Agricultural Technology from Cyberattacks
Preventing Weed Seed Distribution from Combines
Weekly Agricultural Weather Update Sept. 20, 2022
Pasture and Forage Minute: Monitoring Hay Quality and Pests, Early Cornstalk Harvest
Free Farm and Ag Law Clinics Set for October
Crop Progress: Half of Nebraska Pastures, Range Remain in ‘Very Poor’ Condition
Comment Period Closes Oct. 7, 2022 for U.S. EPA’s Herbicide Atrazine Mitigation Docket
Staying Safe During Harvest
Preventing and Responding to Combine Fires
Baked Parmesan Fries
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:
- Nonstick cooking spray
- 1 pound potatoes, scrubbed with clean vegetable brush under running water, cut into wedges
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 Tablespoon Parmesan cheese, grated
Directions:
- Wash hands with soap and water.
- Preheat oven to 400 degrees.
- Spray a cookie sheet with nonstick cooking spray. Place potato wedges on the cookie sheet.
- In a small bowl, combine garlic with Italian seasoning and sprinkle half of the mixture over top of the potatoes.
- Bake for 7 minutes or until they start to brown. Flip the wedges over. Sprinkle with the remaining mixture, and bake for another 7 minutes or until the wedges are browned and cooked through.
- Sprinkle with Parmesan cheese and serve immediately.
- Store leftovers in a sealed container in the refrigerator for up to four days.