Feed aggregator

This webinar discusses the USDA FSA’s drought relief and response through standing and emergency provisions of FSA programs, including the CRP, LFP, ECP, and the recently announced ELRP, plus additional assistance to come.

Wednesday, June 1, 2022

Global positioning system (GPS) technology has been implemented into the agriculture world in numerous ways. It is a satellite navigation system based on real-time geolocation and time information. GPS data can be a useful tool to maximize production, manage more efficiently, and reduce costs. Farmers have proven the positive benefits of integrating GPS technology in their operations, such as tractor guidance, planting, application rates, and yield mapping.

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Wednesday, June 1, 2022

In working with cow-calf producers and discussing unit cost of production, labor and equipment costs are often the second largest expense category identified after grazed and harvested feed. Expenses related to labor and equipment have increased dramatically over the last several years and especially in the last 18 months. Competition for labor is high and those with the necessary work ethic and skills frequently find industries outside of agriculture offering wages and benefits difficult to compete with and be profitable.

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While corn planting made a 6% improvement over last week, soybean planting fell behind another 9% in comparison to last year's pace in May.

Wednesday, June 1, 2022

Livestock feed is often the greatest annual cost to producers, making grasslands and grassland management an important component of the livestock industry. Profitable and effective grassland livestock management begins with understanding the forage resource, including identifying the plants in the pasture. To manage grassland profitably, managers must be able to identify what plants are there, understand their nutritional value, what plants livestock prefer to graze, and how grazing and other factors impact each plant.

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Wednesday, June 1, 2022

This article was first published by "In the Cattle Markets" on May 9, 2022.

Spanish: 

Wednesday, June 1, 2022

While areas across Nebraska have received some precipitation, much of the state remains in moderate to extreme drought. Following recommended trigger dates for necessary management changes, now is the time asses current precipitation accumulation, cool-season forage growth, and seasonal forecasts.

Spanish: 

Wednesday, June 1, 2022

SDSU Extension, Kansas State Research and Extension and Nebraska Extension will host a series of Diversifying with Small Ruminants workshops June 7 in Salina, KS, June 8 in O'Neill, NE and June 9 in Chamberlain, SD. The program will go from 10 a.m. to 3 p.m. and lunch will be provided.

This program was developed due to interest by cattle producers looking at adding sheep to their beef operation.  We will discuss things to consider when looking at such a move and producers will discuss what they have learned from adding sheep.

Spanish: 

Source:

This recipe is adapted from The Sioux Chef's Indigenous Kitchen cookbook.

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/maple-roasted-vegetables-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:

• Nonstick cooking spray
• 1 medium butternut (or acorn) squash, scrubbed under running water, peeled, seeded, and cut into ½- inch chunks
• 1 medium sweet potato, scrubbed under running water, cut into ½-inch chunks
• 2 cups turnips, scrubbed under running water, cut into ½-inch chunks
• 2 Tablespoons olive oi
• Pinch of salt (optional)
• 1 Tablespoon fresh sage, gently rubbed under rubbing water, chopped OR 1 teaspoon dried sage
• 2 Tablespoons maple syrup
• 2 Tablespoons vinegar (apple cider, red wine, or distilled white wine vinegar)
• 1 teaspoon mustard

Directions:

1. Wash hands with soap and water.
2. Spray a large baking sheet with nonstick cooking spray. Set aside.
3. Preheat oven to 425°F. In a large bowl, combine squash, sweet potato, and turnips. Add olive oil and stir to coat the vegetables. Spread onto prepared baking sheet so that they are not touching and sprinkle with a little salt, if desired, and fresh sage.
4. Roast vegetables in the oven for 25 to 35 minutes, or until vegetables are tender and begin to brown. Stir every 10 minutes so the vegetables cook evenly.
5. In a small bowl, mix the maple syrup, vinegar, and mustard. Use a spoon to drizzle mixture over the roasted vegetables. Return to the oven and roast another 7 to 10 minutes. Remove and serve warm.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 6 servings Serving Size: 1/6 of recipeCalories: 130Total Fat: 5Saturated Fat: 0.5Potassium: 8Total Sugars: 10Iron: 6Vitamin D: 0Calcium: 4Protein: 2Fiber: 4Added Sugars: 4Total Carbohydrates: 20Sodium: 75Cholesterol: 0Photo by Brooke Andrew

Both Enlist pesticide labels require the applicator to select mitigation measures worth a certain number of "credits" to avoid product runoff from the application site and subsequent surface water contamination.

Estimated crop water use for Nebraska Panhandle crops for the weeks of May 8 and 15.

Snacking can be an important part of a healthy diet. Plan and choose snacks that are full of good things our bodies need instead of snacks that are full of extra calories, sugar, and fat.

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/gameday-buffalo-chicken-dip-nep-spanish.pdfNotes: 

*Canned tuna or cooked, shredded chicken can be substituted for canned chicken. 
**Nonfat or low-fat sour cream can be substituted for Greek yogurt.

https://food.unl.edu/recipes/documents/gameday-buffalo-chicken-dip-nep_0.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:

• 1 (12.5 ounce) can chicken, drained*
• 1 (15 ounce) can corn, low sodium, drained
• 1/2 cup celery, scrubbed with clean vegetable brush under running water, diced
• 1/4 cup green onion, gently rubbed under cold running water, diced
• 1 cup plain nonfat Greek yogurt**
• 1/3 cup low-fat mayo
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup low-fat Cheddar cheese, shredded
• 1/4 cup hot pepper sauce (optional)

Directions:

1. Wash hands with soap and water.
2. In a medium bowl, combine all the ingredients. Cover and refrigerate until ready to serve.
3. Serve with fresh vegetables or whole wheat crackers.
4. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Appetizers Snacks Yield: 11 servings Serving Size: 1/4 cupCalories: 70Total Fat: 2Saturated Fat: 0Potassium: 2Total Sugars: 2Iron: 0Vitamin D: 0Calcium: 4Protein: 9Fiber: 1Added Sugars: 0Total Carbohydrates: 6Sodium: 200Cholesterol: 15Photo by Marusa Cernjul

Shakshuka, which essentially means “all mixed up”  is a very popular one-pot dish in Middle Eastern Countries, North Africa, and the Mediterranean. Eaten for breakfast, lunch, or dinner, the history of Shakshuka remains a mystery.

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/shakshuka-with-toast-nep-spanish.pdfNotes: 

*Four fresh tomatoes can be used in place of canned. Cook for additional 5 minutes or until all liquid is reduced.

 

https://food.unl.edu/recipes/documents/shakshuka-with-toast-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:

• 1 Tablespoon vegetable oil
• 1 medium onion, scrubbed with clean vegetable brush under running water, diced
• 1 garlic clove, minced, or 1/4 teaspoon garlic powder
• 1 red bell pepper, scrubbed with clean vegetable brush under running water, diced
• 1 (15 ounce) can diced or crushed tomatoes, no salt added*
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 4 eggs
• 1/4 cup fresh parsley, gently rubbed under cold running water, chopped or 1 Tablespoon dried parsley (optional)
• 4 slices whole wheat bread, toasted

Directions:

1. Wash hands with soap and water.
2. In a large skillet, heat oil over medium heat. Add onion, garlic, and bell pepper. Sauté until tender, about five minutes.
3. Add tomatoes, cumin, paprika, pepper, and salt. Simmer until the liquid is reduced, about 5-10 minutes.
4. Use the back of a spoon to create four wells for the eggs. Crack an egg into each well, cover, and gently simmer for 5-8 minutes until eggs are set. Wash your hands with soap and water after cracking raw eggs.
5. Garnish with fresh parsley, if desired, and serve with whole wheat toast.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Breakfast Main Dishes Yield: 4 servings Serving Size: 1/4 of recipeCalories: 250Total Fat: 9Saturated Fat: 2Potassium: 10Total Sugars: 9Iron: 15Vitamin D: 6Calcium: 8Protein: 7Fiber: 3Added Sugars: 0Total Carbohydrates: 31Sodium: 360Cholesterol: 165Vitamin A: 0Vitamin C: 0Photo by Marusa Cernjul

Foods from the protein foods group provide nutrients that are important for growth, strong muscles, and organs, fighting infections, and preventing anemia. Your family will love this easy Holiday turkey meatball recipe.

 

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/turkey-cranberry-meatballs-nep-spanish.pdfNotes: 

*Crushed cracker crumbs, crushed unsweetened cereal, or uncooked oatmeal can be used instead of dry bread crumbs.

https://food.unl.edu/recipes/documents/turkey-cranberry-meataballs-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:

• 1 pound lean ground turkey or chicken
• 3/4 cup dry bread crumbs*
• 1/4 cup dried cranberries, finely chopped
• 1 egg
• 1/4 cup fat-free milk
• 1/4 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning or Italian seasoning

Directions:

1. Wash hands with soap and water.
2. Preheat the oven to 425°F. Spray the baking sheet with non-stick cooking spray. Set aside.
3. In a large bowl, combine all ingredients just until mixed.
4. Shape into balls (about 24) and place on a baking sheet.
5. Wash your hands with soap and water after handling uncooked turkey or chicken.
6. Bake for 15 minutes or until the internal temperature reaches 165°F as measured with a food thermometer.
7. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 8 servings Serving Size: 1/8 of recipeCalories: 120Total Fat: 1.5Saturated Fat: 0Potassium: 0Total Sugars: 3Iron: 6Vitamin D: 0Calcium: 2Protein: 15Fiber: 2Added Sugars: 2Total Carbohydrates: 12Sodium: 115Cholesterol: 50Vitamin A: 0Vitamin C: 0Photo by Marusa Cernjul

Vegetables provide important nutrients like vitamin A, vitamin C, potassium, folate (folic acid), and dietary fiber. It is important to eat a variety of vegetables because different vegetables provide different nutrients. Try to include different colored vegetables at each meal to make sure you are getting those important nutrients.

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/baked-eggplan-parmesan-nep-spanish.pdfNotes: 

*Dry bread crumbs or crushed cracker crumbs can be used instead of cornflakes.

https://food.unl.edu/recipes/documents/baked-eggplant-parmesan-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:

• 2 cups cornflakes, crushed*
• 1/4 cup Parmesan cheese
• 1/4 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 egg
• 1 eggplant, scrubbed with a clean vegetable brush under running water, sliced into ¼-inch thick slices
• 1 cup marinara sauce
• 1/2 cup part-skim Mozzarella cheese

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 425°F. Spray a large baking sheet with non-stick cooking spray. Set aside.
3. Combine cornflakes, Parmesan cheese, garlic powder, and Italian seasoning in a small shallow bowl.
4. Break the egg into a separate small, shallow bowl. Wash hands with soap and water after cracking the raw egg. Beat the egg.
5. Dip each eggplant slice into egg and then coat with crumb mixture.
6. Arrange coated eggplant pieces on the prepared baking sheet so they are not touching.
7. Throw away any remaining coating mix.
8. Bake 15 minutes. Flip each piece of eggplant and bake for 15 more minutes.
9. Spoon marinara sauce on top of each piece (about 2 Tbsp) and top with Mozzarella cheese. Bake five more minutes or until cheese is melted.
10. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 4 servings Serving Size: 1/4 of recipeCalories: 200Total Fat: 7Saturated Fat: 3Potassium: 15Total Sugars: 9Iron: 30Vitamin D: 6Calcium: 15Protein: 10Fiber: 4Added Sugars: 0Total Carbohydrates: 27Sodium: 590Cholesterol: 55Photo by Marusa Cernjul

Dairy foods like milk, cheese, and yogurt are rich in calcium, protein, and vitamins to help build strong bones and teeth. Eating dairy foods can lower your risk of developing a disease called osteoporosis that occurs when bones become weak and break easily. Choose low-fat or fat-free dairy milk or yogurt (or lactose-free dairy or fortified soy versions).

 

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/nutty-monkey-smoothie-nep-spanish.pdfhttps://food.unl.edu/recipes/documents/nutty-monkey-smoothie-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:

• 1 frozen banana
• 1/2 cup vanilla low-fat yogurt
• 1 cup fat-free milk
• 2 Tablespoons peanut butter
• Pinch of cinnamon (optional)

Directions:

1. Wash hands with soap and water.
2. Combine all ingredients in a blender.
3. Blend until smooth.
4. Garnish with a few slices of banana, peanut butter, and cinnamon, if desired. Enjoy!

Category:  Beverages Snacks Yield: 2 servings Serving Size: 1/2 of recipeCalories: 220Total Fat: 9Saturated Fat: 1.5Potassium: 15Total Sugars: 20Iron: 0Vitamin D: 6Calcium: 20Protein: 11Fiber: 3Added Sugars: 3Total Carbohydrates: 28Sodium: 140Cholesterol: 5Photo by Marusa Cernjul

Butternut Squash is a good source of Vitamin A, which promotes eye health and cell growth.

 

Nutrition Software Used: ESHA Food processorhttps://food.unl.edu/recipes/documents/spanish/creamy-butternut-squash-soup-nep-spanish.pdfNotes: 

*The smaller you chop the squash, the faster it will cook.
For easier peeling, wash the squash and pierce the skin by poking 15-20 holes with a fork. Microwave for 2-3 minutes to soften the skin. Let cool before peeling.

https://food.unl.edu/recipes/documents/creamy-butternut-squash-soup-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:

• 1 Tablespoon vegetable oil
• 1 medium onion, scrubbed with clean vegetable brush under running water, chopped
• 1 garlic clove, minced
• 1 medium butternut squash, scrubbed with a clean vegetable brush under running water, peeled and chopped*
• 4 cups vegetable or chicken broth, low sodium
• 1/2 cup fat-free milk (optional)
• A pinch of nutmeg (optional)
• Salt and pepper to taste (optional)
• 1 Tablespoon pepitas (optional)

Directions:

1. Wash hands with soap and water.
2. In a medium saucepan, heat oil.
3. Add onion and garlic. Cook for 2 minutes or until tender.
4. Stir in squash and broth. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally.
5. For a smooth soup, allow to cool slightly, move contents to a blender and blend until desired consistency. Return to the saucepan and heat to simmer.
6. Add milk, nutmeg, salt, and pepper, if desired. Garnish with pepitas and enjoy!
7. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Soups Category Description: 

Try a few of our favorite soup recipes!

Yield: 8 servings Serving Size: 1/8 of recipeCalories: 70Total Fat: 2Saturated Fat: 0Potassium: 4Total Sugars: 2Iron: 6Vitamin D: 0Calcium: 2Protein: 2Fiber: 3Added Sugars: 0Total Carbohydrates: 12Sodium: 70Cholesterol: 0Vitamin A: 0Vitamin C: 0Photo by Marusa Cernjul

Nebraska's 2022 winter wheat crop is forecast at 36.9 million bushels, down 10% from last year's crop, according to USDA NASS.