Feed aggregator

Whether cereal plant forages are grazed out, hayed or harvested as wheatlage this year, the goal is to timely plant subsequent summer annuals between mid-May to mid-June for optimizing yields. This week — Recommendations for producers considering wheat for forage, including varieties and planting timelines for summer annual grasses, plus tips on control measures for poison hemlock.

For more statistics on Nebraska agriculture, visit USDA NASS. In 2023, the survey will take a closer look at barley, oat, peanut and soybean production in the United States.

Historical crop production reports for Nebraska are available at USDA. Nebraska's 2023 winter wheat crop is forecast at 33.0 million bushels, up 26% from last year's crop.

Historical acreage and grain stock reports for Nebraska are available at USDA. Data from the surveys will be used to estimate the supply of major commodities in the U.S. for the 2023 crop year.

Historical crop progress data for Nebraska is available at USDA. Corn and soybean planting were still well ahead of average pace as of May 14, despite several rainfall events throughout the state last week.

Thursday, April 27, 2023

Con el invierno desvaneciéndose a regañadientes en el espejo retrovisor, esos días calurosos de finales de primavera y verano no están muy lejos aquí en las planicies Centrales.  Ciertamente, no es demasiado pronto para echar otro vistazo al papel que puede desempeñar la sombra en la limitación del estrés por calor en el ganado.  Considere lo publicado en estudios supervisados por el Dr. Terry Mader (ahora especialista retirado en corrales de engorde de UNL).

Spanish: Spanish

Monday, May 1, 2023

La guía de la Administración de Alimentos y Medicamentos (FDA, por sus siglas en inglés) para la industria entra en vigencia en junio de 2023, pero ¿qué significa eso para los ganaderos?

Spanish: Spanish

Monday, May 1, 2023

La primavera es un momento apropiado para informarnos sobre garrapatas. Estos insectos pueden estar activos durante todo el año si las temperaturas están por encima del punto de congelación, pero mayo y junio son los meses en que las personas recogen la mayoría de las garrapatas.  Hay tres especies de garrapatas establecidas en Nebraska que transmiten y propagan enfermedades a humanos y animales, incluida la garrapata “Lone Star” (estrella solitaria).

Spanish: Spanish

Friday, April 28, 2023 Resista la tentación de pastorear antes de que el pastizal esté listo y tenga cuidado si no hay otra opción. Las prácticas de gestión del pastizal usadas ahora pueden tener impactos duraderos.Spanish: 

Monday, May 1, 2023

Por Dave Boxler, educador de extensión de Nebraska
Traducido por Pablo Loza, especialista en feedlot, UNL

Independientemente de su elección de producto de control de moscas de ganado y método de aplicación, planifique la resistencia. Por ejemplo, muchas poblaciones de moscas de los cuernos en Nebraska exhiben un nivel de resistencia a los insecticidas piretroides sintéticos. 

Spanish: Spanish

Monday, May 1, 2023

Rick Stowell, Especialista de Extensión en Medio Ambiente Animal
Traducido por Pablo Loza, especialista en Feedlot, UNL

Spanish: Spanish

Monday, May 1, 2023

Mary Drewnoski, especialista en sistemas de carne
Jenny Rees, Educador de extensión, sistemas de cultivo
Ben Beckman, Educador de Extensión, Beef
Brad Schick, ex educador de extensión
Gary Lesoing, ex educador de extensión, sistemas de cultivo
Erin Laborie, Educadora de extensión, Beef
Todd Whitney, Educador de Extensión, sistemas de cultivo
Connor Biehler, Educador de Extensión, Beef
Daren Redfearn, especialista en sistemas de forraje
Traducido por Pablo Loza especialista en feedlot, UNL

Spanish: Spanish

Nebraska Extension Weed Management Specialist Amit Jhala provides recommendations for burndown weed management before planting corn or soybean.

Beets contain vitamin C, which helps heal cuts and wounds. It is a good source of fiber, which helps to maintain bowel function. Beets also contain folate, which is important for red blood cell production, disease prevention, and prevention of neural tube defects (birth defects).

 

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:

• ½ cup apple cider vinegar
• ½ cup water
• ¼ cup sugar
• ¼ teaspoon salt
• 1 cinnamon stick
• ½ teaspoon whole cloves
• 2 cups sliced, cooked beets OR one 16-ounce can sliced beets, drained

Directions:

1. Wash hands with soap and water.
2. In a medium saucepan, combine vinegar, water, sugar, salt, cinnamon, and cloves. Bring to a boil.
3. Add sliced beets and simmer for 3 minutes.
4. Carefully transfer beets and liquid to a clean canning jar or a glass container with a tight-fitting lid. Discard the cinnamon stick. Let sit uncovered at room temperature to cool, for about one hour.
5. Close the jar tightly and transfer to the refrigerator. Refrigerate overnight before serving.
6. Drain before serving. Serve on a sandwich, wrap, salad, charcuterie board, or as a side dish.
7. Store leftovers in a sealed glass jar or container in the refrigerator for up to four weeks.

Category:  Side Dishes Yield: 6 servings Serving Size: 1/4 cupCalories: 50Total Fat: 0Saturated Fat: 0Potassium: 2Total Sugars: 11Iron: 6Vitamin D: 0Calcium: 0Protein: 0Fiber: 1Added Sugars: 8Total Carbohydrates: 12Sodium: 190Cholesterol: 0Photo by Marusa Jonas

Adults should aim for 3 servings from the dairy group each day. Try to choose low-fat or fat-free dairy foods, such as 1% or skim milk and low-fat or fat free cheese and yogurt.

Nutrition Software Used: ESHA Food ProcessorNotes: 

*Other types of fruits can be used, such as raspberries, blueberries, or peaches.

 

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:

• 1½ cups fat-free milk
• ½ cup strawberries (fresh or frozen, thawed), gently rub fresh strawberries under cold running water, chopped*
• ½ Tablespoon sugar
• ½ teaspoon vanilla extract

Directions:

1. Wash hands with soap and water.
2. Combine all ingredients in a blender.
3. Blend until smooth. Enjoy!
4. Store leftovers in a sealed container in the refrigerator for up to four days. Notes:

Category:  Snacks Yield: 2 servings Serving Size: 1 cupCalories: 90Total Fat: 0Saturated Fat: 0Potassium: 8Total Sugars: 14Iron: 0Vitamin D: 10Calcium: 20Protein: 7Fiber: 1Added Sugars: 3Total Carbohydrates: 15Sodium: 75Cholesterol: 0Photo by Marusa Jonas

Keep raw meat, poultry, eggs, and fish separate from cooked and ready-to-eat foods. Do not wash or rinse raw meat or poultry. 

Source:

This recipe is provided by Iowa State University Extension and Outreach. For more resources like this, visit the Spend Smart. Eat Smart. website at ”http://spendsmart.extension.iastate.edu”. Spend Smart. Eat Smart. is a registered trademark of Iowa State University.

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 chicken, skinless and boneless
• 1 Tablespoon vegetable oil
• 2 ½ cups whole wheat penne or rotini pasta
• 3 cups broccoli florets, gently rubbed under cold running water OR 3 cups frozen chopped broccoli
• 1 cup low-fat milk
• 8 ounces low-fat cream cheese, cubed
• ½ cup Parmesan cheese, grated
• ½ teaspoon garlic powder
• ¼ teaspoon pepper

Directions:

1. Wash hands with soap and water.
2. Remove visible fat from chicken and cut into bite-sized pieces. Wash hands with soap and water after handling uncooked chicken.
3. Heat oil in a large skillet over medium heat. Add chicken cubes and cook for 7 to 9 minutes, while stirring occasionally, until chicken reaches 165°F when measured with a food thermometer. Set aside and cover to keep warm.
4. Cook pasta according to package directions. Add fresh or frozen broccoli during the last 3 minutes of cooking.
5. Drain the water from the pasta and broccoli. Return food to the pot and return to the stove over low heat.
6. Add the milk and cream cheese. Stir the mixture constantly until smooth.
7. Add the Parmesan cheese, garlic powder, pepper, and cooked chicken. Stir to combine.
8. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 8 servings Serving Size: 1 1/3 cupCalories: 320Total Fat: 14Saturated Fat: 6Potassium: 15Total Sugars: 5Iron: 6Vitamin D: 6Calcium: 15Protein: 28Fiber: 3Added Sugars: 0Total Carbohydrates: 22Sodium: 340Cholesterol: 85Photo by Marusa Jonas

While eaten as a vegetable, mushrooms are fungi. Their unique nutrient composition provides B vitamins similar to that of grains, beans and meats.

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/mushroom-salsa-spanish-nep%20_0.pdfhttps://food.unl.edu/recipes/documents/mushroom-salsa-nep%20_2.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 mushrooms, gently rubbed under cold running water, diced
• ¼ cup onion, scrubbed with clean vegetable brush under running water, diced
• 1 jalapeño, gently rubbed under cold running water, seeded, diced
• ¼ cup fresh cilantro, gently rubbed under cold running water, chopped
• 1 garlic clove, minced OR ¼ teaspoon garlic powder
• 2 Tablespoons lime juice
• ½ Tablespoon vegetable oil
• ¼ teaspoon ground cumin
• ¼ teaspoon salt (optional)

Directions:

1. Wash hands with soap and water.
2. In a medium bowl, combine all the ingredients. Mix gently.
3. Chill in the refrigerator for at least 30 minutes before serving.
4. Serve as a topping or a side dish with tacos, quesadillas, grilled meats, or as a dip with tortilla chips.
5. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Snacks Yield: 4 servings Serving Size: 1/2 cupCalories: 30Total Fat: 2Saturated Fat: 0Potassium: 4Total Sugars: 1Iron: 0Calcium: 8Protein: 1Fiber: 1Added Sugars: 0Total Carbohydrates: 3Sodium: 0Cholesterol: 0Photo by Marusa Jonas

This quick and easy rice dish provides four out of the five MyPlate food groups. Consider adding more protein, such as cooked chicken or chickpeas.

Nutrition Software Used: ESHA Food ProcessorNotes: 

*If using leftover rice to make the recipe, use 2½ cups of cooked rice. Other types of rice or grains can be used, such as quinoa, farro, wild rice, etc.
**Add 1 cup cooked diced chicken or chickpeas in step 3, if desired.

 

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 brown rice, uncooked*
• 1 cup radishes, scrubbed with clean vegetable brush under running water, diced
• ½ cup red onion, scrubbed with clean vegetable brush under running water, diced
• ½ cup chopped nuts or seeds (almonds, walnuts, sunflower seeds, etc.)
• ½ cup raisins
• ½ cup fresh parsley, gently rubbed under cold running water, chopped
• 3 Tablespoons vegetable oil
• 3 Tablespoons vinegar (apple cider, red wine, or white wine vinegar)
• 1 Tablespoon sugar
• 1 Tablespoon curry powder
• ¼ teaspoon pepper
• ½ teaspoon salt (optional)
• 1 cup diced, cooked chicken or cooked chickpeas (optional)**

Directions:

1. Wash hands with soap and water.
2. Cook rice according to package directions. Set aside to cool.
3. In a large bowl, combine rice, radishes, onion, nuts, raisins, and fresh parsley.
4. To make the dressing, combine vegetable oil, vinegar, sugar, curry powder, pepper, and salt (if desired) in a small bowl until well combined.
5. Add the dressing to salad and toss to combine.
6. Serve warm or cold, as a main dish, or as a side.
7. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Salads Side Dishes Yield: 6 servings Serving Size: 1 cupCalories: 190Total Fat: 12Saturated Fat: 1.5Potassium: 4Total Sugars: 12Iron: 6Vitamin D: 0Calcium: 4Protein: 4Fiber: 3Added Sugars: 2Total Carbohydrates: 19Sodium: 10Cholesterol: 0Photo by Marusa Jonas

Nebraska Extension Educator and Entomologist Wayne Ohnesorg scouts for soybean aphids in a soybean field. Ohnesorg will celebrate his 15th anniversary in extension this year, continuing his passion for helping Nebraskans with their insect and pest concerns. (Photos courtesy Wayne Ohnesorg) Wayne Ohnesorg has been fascinated with insects since childhood — find out how his curiosity turned into a career of occasional oddities in this installment of Digging into Extension.