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Several diseases resulting from hail and wind injury have been verified in corn across the state and are likely to worsen under current environmental conditions.

Producers can now estimate the biomass, water use and nitrogen uptake of cereal rye — one of the most common cover crop species in the U.S. — using the new Cover Crop Biomass Calculator. (CropWatch file photo) This new tool estimates cover crop growth with different planting and termination times across the state of Nebraska, to help producers maximum cover crop growth between fall harvest and spring planting.

Craig Chandler/University Communication and Marketing. There are six workshops in July and August for producers interested in learning how to use the new ABC program, a free enterprise-budgeting and decision-making tool to help determine costs of production and projected returns.

Learn how to effectively respond to emotions in family business discussions in order to save time, reduce stress and increase cooperation around business matters in this new webinar.

Figure 1. The Pathfinder Dam spillway overflow when there was an excess of water. The second article in Nebraska Extension educator Gary Stone's six-part series on the North Platte River features history on the Pathfinder, Guernsey and Whalen dams.

Speeding up grazing during periods of precipitation and slowing down during dry times is a great strategy to use while adjusting for weather conditions. Extension educators reflect on the joys of working in ag, and share insights on forage options for dryland and irrigated wheat fields after harvest, and how to adjust grazing during periods of both wet and dry climate.

In a tree-lined neighborhood in northeast Grand Island, Carime Ruvalcaba cares for 10 children in the community’s only English- and Spanish-language daycare.

In 2020, when most daycares were closing due to the pandemic, Ruvalcaba opened Karime Childcare with the help of Sandra Barrera, a Rural Prosperity Nebraska extension educator.

An immigrant from Colombia, Barrera leads the Latino Small Business Program, a Rural Prosperity Nebraska initiative that helps immigrants start businesses across the Cornhusker State.

Due to budgetary constraints, seven weather stations have been closed in 2022, with another nine slated for closure in the coming months. The remaining stations will continue to serve stakeholders in the agricultural industry, observing temperatures, humidity, precipitation, wind and soil conditions, and more.

Out of the 292 hail damage reports throughout June in Nebraska, 52 were assessed as significant due to the hail's size of 2 inches or greater. June 2022 was a tumultuous month for Nebraska, with 16 days of severe weather events and 292 incidents of hail damage.

The current forecast for mid-July reflects persistent high temperatures in the 90s and 100s, with minor precipitation events expected on July 12 and July 21.

This fresh salad is a Native American Staple. The recipe highlights the three sisters: corn, beans, and squash, which were some of the first domesticated crops used by Native Americans to sustain their long-term survival. 

Source:

This recipe is adapted from Get Fresh! Program. 

Notes: 

*May substitute a red or yellow bell pepper.

https://food.unl.edu/recipes/documents/three-sisters-salad-nep.pdfNewsletter/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:

• ¼ cup sugar
• ¼ cup white vinegar
• 2 Tablespoons olive oil
• 2 (15 ounce) cans black beans, low sodium, drained and rinsed
• 2 (15 ounce) cans corn, low sodium, drained and rinsed
• 1 cup zucchini, scrubbed under running water, chopped
• 1 cup yellow squash, scrubbed under running water, chopped
• ½ cup onion, scrubbed under running water, chopped
• ½ cup green bell pepper, scrubbed under running water, chopped*

Directions:

1. Wash hands with soap and water.
2. In a small saucepan, mix sugar, vinegar, olive oil, and celery seed over medium heat. Heat until simmering, not boiling. Remove from heat and let cool.
3. In a large bowl, mix beans, corn, zucchini, squash, onion, and bell pepper.
4. Pour cooled dressing mixture over vegetables and toss. Chill in the refrigerator until ready to serve.
5. Serve cold.
6. Store leftovers in a sealed container in the refrigerator for up to four days

Category:  Side Dishes Yield: 18 servings Serving Size: 1/18 of recipeCalories: 80Total Fat: 2Saturated Fat: 0Potassium: 4Total Sugars: 5Iron: 6Vitamin D: 0Calcium: 2Protein: 2Fiber: 2Added Sugars: 3Total Carbohydrates: 14Sodium: 40Cholesterol: 0Photo by Marusa Cernjul

Crop growth largely caught up to the five-year average pace last week, with soybeans blooming at 25%, sorghum headed at 4% and corn silking at 1%.

Estimated crop water use for Nebraska Panhandle crops for the week of July 4.

This year’s program will feature topics of grazing lands conservation, invasive species management, grazing systems and wildlife management.

Though it hasn't been determined what caused the Pathfinder (Interstate) canal break last Friday, PID hopes to have it repaired within two weeks. The break affected about 102,000 acres of cropland in Nebraska and Wyoming.

Nutrition Software Used: ESHA Food ProcessorNewsletter/Program:  Food Fun for Young Children Archive Link: https://food.unl.edu/free-resources/newsletters/food-fun-for-young-children/food…Subscribe Link: https://food.unl.edu/subscribe-food-fun-young-kidsContact Info: Cami WellsTaxonomy Term Description: 

Our goal is to help parents and caregivers prepare healthy meals and snacks by sharing recipes, tips and ideas that are geared for children ages 2 to 5. This will help children eat more fruits and vegetables, whole grains, and low-fat dairy foods along with reducing the mealtime stress of feeding young children.

Ingredients:

• ½ cup 100% pineapple juice
• ½ cup 100% orange juice
• ½ cup non-fat milk
• ½ teaspoon vanilla
• ½ glass of crushed ice

Directions:

1. Wash hands with soap and water.
2. Combine juices, milk and vanilla in a jar or container with a tight-fitting lid.
3. Tighten the lid and shake the jar until all ingredients are mixed.
4. Pour over a glass of crushed ice.

Category:  Beverages Yield: 1 serving Calories: 170Total Fat: 0Saturated Fat: 0Potassium: 15Total Sugars: 29Iron: 6Vitamin D: 6Calcium: 15Protein: 5Fiber: 1Added Sugars: 0Total Carbohydrates: 37Sodium: 55Cholesterol: 5Photo provided by Cami Wells.

Nebraska Climatologist Al Dutcher reviews the official climate forecast for July and breaks down the potential for timely precipitation events during critical crop growth stages.

Nutrition Software Used: ESHA Food ProcessorNewsletter/Program:  Food Fun for Young Children Archive Link: https://food.unl.edu/free-resources/newsletters/food-fun-for-young-children/food…Subscribe Link: https://food.unl.edu/subscribe-food-fun-young-kidsContact Info: Cami WellsTaxonomy Term Description: 

Our goal is to help parents and caregivers prepare healthy meals and snacks by sharing recipes, tips and ideas that are geared for children ages 2 to 5. This will help children eat more fruits and vegetables, whole grains, and low-fat dairy foods along with reducing the mealtime stress of feeding young children.

Ingredients:

• ½ cup non-fat milk
• 6 ounces non-fat plain or vanilla yogurt
• 2 Tablespoons dark chocolate chips
• 1 cup frozen dark cherries

Directions:

1. Wash hands with soap and water.
2. Place milk, yogurt, chocolate chips and frozen cherries in a blender or food processor.
3. Blend until smooth.
4. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Beverages Yield: 2 servings Calories: 180Total Fat: 5Saturated Fat: 3.5Potassium: 8Total Sugars: 24Iron: 6Vitamin D: 10Calcium: 20Protein: 8Fiber: 3Added Sugars: 5Total Carbohydrates: 29Sodium: 60Cholesterol: 5Photo provided by Cami Wells