Feed aggregator

Biochar is applied to 16 acres of farmland in northeast Lincoln with a manure spreader during University of Nebraska–Lincoln research trials in April. (Photo courtesy IANR News) The research team noted that the experiment was designed specifically to probe the effect of biochar in combination with biosolids, which may help maximize the benefits of both.

Thursday, May 11, 2023 El clima afecta a los productores a diestra y siniestra. Una tormenta puede surgir repentinamente y pasar rápido, mientras que una sequía puede acumularse y persistir a largo plazoSpanish: Spanish

It's vital to the grain marketing decision-making process to identify cognitive biases, recognize their effects and compensate appropriately. (Photo courtesy Center for Ag Profitability) Department of Agricultural Economics professionals analyze the past year’s corn market and some transpired events that may lead to bias in the coming year’s development and implementation of marketing strategy and grain pricing.

Nebraska Extension Dryland Cropping Specialist discusses the status and outlook for winter wheat in western Nebraska.

Musk thistle control should be done in spring when plants are in their short rosette growth form, as herbicides are ineffective after the flowering stage. This week, extension educators review a checklist for pre-season hay equipment maintenance, tips for controlling musk thistle in pastures, and details of this year's No-Till on the Plains Whirlwind tours in June.

Thursday, May 11, 2023 Recientemente, varios incendios arrasaron los pastizales naturales de las Sandhills. Ese pastizal necesitará diferir un tiempo de pastoreo para recuperarse. Spanish: Spanish

Thursday, May 11, 2023 Cada mes de mayo celebramos el Mes Nacional de la Carne Vacuna. Una de las mejores cosas  para disfrutar en el  estado de la carne es el momento en que los productores y los consumidores se reúnen para disfrutar de un jugoso bistec. Spanish: Spanish

The June 13 and 14 events will be full of activities for participants, including the Agronomic Olympics, sensor demos, TAPS plot tours, a cornhole tournament, roundtable discussions, and guest speakers.

The new Spanish online course covers all required materials for an individual to get a new or renewed private applicator’s license for restricted-use pesticides. The new Spanish online course covers all required materials for an individual to get a new or renewed private applicator’s license for restricted-use pesticides.

Historical crop progress data for Nebraska is available at USDA. As of May 7, corn planting was at 56% complete, soybean planting was at 36% and sorghum planting had begun.

To learn how growers can use estimated crop water use tables to schedule irrigation, listen to the audio clip below. Estimated crop water use for Nebraska Panhandle crops for the week of May 1.

Nutrition Software Used: ESHA Food ProcessorNotes: 

This slaw pairs perfectly with the Slow-Cooker Korean Beef Tacos.

Ingredients:

• 3 cups purple cabbage, scrubbed with clean vegetable brush under running water, shredded
• 1 cup carrots, scrubbed with clean vegetable brush under running water, grated
• 2 green onions, gently rubbed under cold running water, finely chopped
• ¼ cup cilantro, gently rubbed under cold running water, chopped
• 2 Tablespoons lime juice
• ½ Tablespoon low-sodium soy sauce
• ½ teaspoon sesame oil
• ½ Tablespoon sesame seeds
• ¼ teaspoons salt (optional)

Directions:

1. Wash hands with soap and water.
2. In a large bowl, combine all the ingredients.
3. Cover and refrigerate until ready to serve.
4. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Side Dishes Yield: 6 servings Serving Size: about 1/2 cupCalories: 25Total Fat: 1Saturated Fat: 0Potassium: 4Total Sugars: 2Iron: 0Vitamin D: 0Calcium: 2Protein: 1Fiber: 2Added Sugars: 0Total Carbohydrates: 5Sodium: 70Cholesterol: 0Photo by Marusa Jonas

Notes: 

Get the Asian Cabbage Slaw Recipe here.

Ingredients:

• 3 pounds beef chuck roast or 7-bone roast, trimmed
• ⅓ cup brown sugar
• ½ cup low-sodium soy sauce
• 10 garlic cloves, minced
• ½ cup low-sodium beef broth
• 2 Tablespoons fresh ginger root, gently rubbed under cold running water, grated
• 2 Tablespoons lime juice
• 2 teaspoons sesame oil
• 12 small flour or corn tortillas
• ½ cup low-fat sour cream
• 2 teaspoons Sriracha sauce
• ¼ cup cilantro, gently rubbed under cold running water, chopped (optional)
• 2 avocados, gently rubbed under cold running water, sliced (optional)
• 2 limes, sliced (optional)
• Asian Cabbage Slaw (recipe linked in the notes)

Directions:

1. Wash hands with soap and water.
2. Place beef in the slow cooker. Wash hands after handling uncooked meat.
3. In a medium bowl whisk together the brown sugar, soy sauce, garlic, beef broth, ginger, lime juice, and sesame oil. Pour the mixture over the beef.
4. Cover and cook on low for 10-12 hours, until tender.
5. In a separate small bowl, prepare spicy sour cream by stirring together the ½ cup sour cream with the 2 teaspoons of Sriracha sauce. Refrigerate until needed.
6. Remove beef from the pot and shred or chop. Add ½ cup of liquid to the beef and combine.
7. Toast tortillas if desired. Top with shredded beef, cabbage slaw (recipe linked in the notes below) and spicy sour cream.
8. Top with cilantro, avocado slice, and squeeze some lime juice over the top, if desired.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 12 servings Serving Size: 1 taco, with the Asian Cabbage SlawCalories: 320Total Fat: 11Saturated Fat: 3Potassium: 10Total Sugars: 6Iron: 15Vitamin D: 0Calcium: 4Protein: 34Fiber: 1Added Sugars: 4Total Carbohydrates: 22Sodium: 430Cholesterol: 95Photo by Marusa Jonas

Nutrition Software Used: ESHA Food ProcessorNotes: 

To make this recipe using an air-fryer, follow this recipe.

Ingredients:

• ½ cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 ½ Tablespoons vegetable oil
• 1 Tablespoon red wine or apple cider vinegar
• ¼ teaspoon pepper (optional)
• ¼ teaspoon red pepper flakes (optional)
• 1 pound beef T-Bone Steak
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Wash hands with soap and water.
2. To make the chimichurri sauce, finely chop parsley and garlic, or pulse it in a food processor or blender. Place in a medium-sized bowl.
3. Stir in dried oregano, vegetable oil, and vinegar. Add pepper and red pepper flakes, if desired. Refrigerate until using.
4. Pat the steak dry with a paper towel. Season with salt and pepper on both sides.
5. Preheat cast iron skillet over medium-high heat. Add the steak and cook for 7 minutes.
6. Flip the steak and cook for another 4 minutes until the meat reaches an internal temperature of 145°F on a food thermometer.
7. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5-10 minutes before slicing.
8. Serve topped with chimichurri sauce.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Side Dishes Yield: 3 servings Calories: 220Total Fat: 14Saturated Fat: 4Potassium: 6Total Sugars: 0Iron: 15Vitamin D: 0Calcium: 2Fiber: 1Total Carbohydrates: 1Sodium: 440Cholesterol: 60Photo by Marusa Jonas

Nutrition Software Used: ESHA Food ProcessorNotes: 

To make this recipe using a cast iron skillet, follow this recipe.

Ingredients:

• ½ cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1½ Tablespoons vegetable oil
• 1 Tablespoon red wine or apple cider vinegar
• ¼ teaspoon pepper (optional)
• ¼ teaspoon red pepper flakes (optional)
• 1 pound beef T-Bone Steak
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Wash hands with soap and water.
2. To make the chimichurri sauce, finely chop parsley and garlic, or pulse it in a food processor or blender. Place in a medium-sized bowl.
3. Stir in dried oregano, vegetable oil, and vinegar. Add pepper and red pepper flakes, if desired. Refrigerate until using.
4. Pat the steak dry with a paper towel. Season with salt and pepper on both sides.
5. Set the air fryer to 400°F and preheat for 5 minutes.
6. Place the steak in an air fryer basket and cook for 6 minutes. Flip the steak and cook for another 4 minutes, or until the meat reaches an internal temperature of 145°F on a food thermometer.
7. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5-10 minutes before slicing.
8. Serve topped with chimichurri sauce.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Side Dishes Yield: 3 servings Calories: 220Total Fat: 14Saturated Fat: 4Potassium: 6Total Sugars: 0Iron: 15Vitamin D: 0Calcium: 2Protein: 20Fiber: 1Added Sugars: 0Total Carbohydrates: 1Sodium: 440Cholesterol: 60Photo by Marusa Jonas

Ingredients:

• 8 ounces of uncooked spaghetti
• 1 ½ Tablespoons vegetable oil
• 1 pound beef Top Round Steak, trimmed and cut into ⅛-inch thick strips
• ¼ cup low-sodium soy sauce
• ½ cup water
• 1 Tablespoon vinegar (apple cider, rice, or rice wine vinegar)
• 2 teaspoons sugar
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• 2 Tablespoons creamy peanut butter
• ½ teaspoon crushed red pepper (optional)
• 1 cup cucumber, scrubbed with clean vegetable brush under running water, seeded and diced
• ½ cup green onions, gently rubbed under cold running water, finely chopped
• ¼ cup peanuts, crushed

Directions:

1. Wash hands with soap and water.
2. Cook pasta according to package directions. Set aside.
3. In a large nonstick skillet or wok, heat oil over medium-high heat. Add beef in small batches and stir-fry for 1-2 minutes or until the meat is browned and reaches an internal temperature of 160 °F on a food thermometer. Set aside and keep warm.
4. Return the skillet to medium heat. Add soy sauce, water, vinegar, ginger, garlic, peanut butter, and red pepper, if desired. Cook while stirring frequently, for 2-3 minutes or until thick and bubbly.
5. Add cooked noodles, beef, and cucumbers and toss to coat. Serve immediately.
6. Serve sprinkled with green onions and crushed peanuts.
7. Store leftovers in a sealed container in the refrigerator for up to four days.

Category:  Main Dishes Yield: 8 servings Serving Size: 1½ cupsCalories: 350Total Fat: 13Saturated Fat: 3Potassium: 4Total Sugars: 4Iron: 15Vitamin D: 0Calcium: 2Protein: 26Fiber: 1Added Sugars: 2Total Carbohydrates: 34Sodium: 450Cholesterol: 35Photo by Marusa Jonas

Rural Prosperity Nebraska Extension educators received three of 10 awards offered at the National Association of Community Development Extension Professionals (NACDEP) conference on May 2. The categories for awards received were Excellence in Teamwork, Educational Materials, and Creative Excellence, which is sponsored by another national Extension organization, the Joint Council of Extension Professionals (JCEP). 

To request assistance via the new Inflation Reduction Act funds, FSA borrowers who are within two months of their next installment may seek a cashflow analysis using a recent balance sheet and operating plan to determine their eligibility. This month, FSA will begin accepting and reviewing individual distressed borrower assistance requests from direct loan borrowers who missed a recent installment or are unable to make their next scheduled installment.