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Nutrition Software Used: ESHA Food ProcessorNotes: 

*This recipe can also be enjoyed on the grill! Preheat your grill to medium-high heat and grill the kabobs for 3-5 minutes per side, or until the meat reaches an internal temperature of 145°F on a food thermometer. 

Directions:

1. Wash hands with soap and water.
2. In a small saucepan combine teriyaki sauce ingredients. Place on the stove over medium heat and cook, stirring constantly until bubbly and thickened enough to coat the back of a spoon, about 3 minutes. Set aside to cool.
3. Soak wooden skewers in water for 10 minutes before using; drain.
4. Cut meat, onion, bell pepper, pineapple, and zucchini into similar-sized pieces. Combine them in a large bowl.
5. Add ½ the sauce and mix until everything is coated. Wash hands after handling uncooked meat.
6. Set the air fryer to 400°F and preheat for 5 minutes.*
7. Make kabobs by skewering meat cubes, vegetables and pineapple, leaving small space between each to ensure even cooking. Discard leftover marinade.
8. Place 3-4 kabobs in an air fryer basket. Make sure they are not touching. Cook for 5-7 minutes, or until the meat reaches an internal temperature of 145°F on a food thermometer. Remove from air fryer and keep warm. Repeat with the remaining kabobs.
9. Serve over rice, drizzled with teriyaki sauce. Sprinkle with sesame seeds and green onions, if desired.
10. Store leftovers in a sealed container in the refrigerator for up to four days.

Yield: 6 servings Serving Size: 2 (6 inch) skewersCalories: 260Total Fat: 10Saturated Fat: 4Potassium: 10Total Sugars: 14Iron: 15Vitamin D: 0Calcium: 30Protein: 21Fiber: 2Added Sugars: 4Total Carbohydrates: 22Sodium: 450Cholesterol: 65Photo by Marusa Jonas For Teriyaki Sauce:

• 1/3 cup low sodium soy sauce
• 1 1/2 Tablespoons cornstarch
• 3 Tablespoons brown sugar
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1/2 cup water

For Kabobs:

• 1 pound flat iron steak, cut into inch size cubes
• 1/2 red onion, scrubbed with clean vegetable brush under running water, chopped
• 1 red bell pepper, scrubbed with clean vegetable brush under running water, chopped
• 1/2 pineapple, scrubbed with clean vegetable brush under running water, peeled, chopped
• 1 medium zucchini, scrubbed with clean vegetable brush under running water, chopped
• 12 wooden kabob skewers, cut to 6 inches or to fit in your air fryer
• 3 cups cooked rice (optional)
• 1 Tablespoon sesame seeds (optional)
• 1/4 cup green onions, gently rubbed under cold running water, chopped (optional)

Directions:

1. Wash hands with soap and water.
2. In a small food processor or blender, blend the paste ingredients until smooth.
3. In a large nonstick skillet, 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 145°F on a food thermometer. Set aside and keep warm.
4. Return the skillet to medium heat. Add the paste and cook, stirring constantly, for about 1 minute, until fragrant.
5. Add bell pepper, carrot, broccoli, and coconut milk and stir to combine. Bring to a boil.
6. Reduce to a simmer, cover, and cook for 10-15 minutes, or until the vegetables are tender. Stir occasionally.
7. Add beef and juices to skillet. Stir and cook for 1-2 minutes or until heated through. Add pepper flakes, if desired.
8. Serve over rice and top with peanuts and cilantro, if desired.
9. Store leftovers in a sealed container in the refrigerator for up to four days.

Yield: 10 servings Serving Size: 1/2 cupCalories: 210Total Fat: 14Saturated Fat: 4.5Potassium: 8Total Sugars: 5Iron: 10Vitamin D: 0Calcium: 2Protein: 12Fiber: 2Added Sugars: 1Total Carbohydrates: 11Sodium: 340Cholesterol: 30Photo by Marusa Jonas For the Paste:

• 1/3 cup peanut butter
• 3 Tablespoons fresh ginger, scrubbed with clean vegetable brush under running water, chopped OR 1 tsp ginger powder
• 1 onion, scrubbed with clean vegetable brush under running water, chopped
• 6 garlic cloves, peeled and chopped
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1/2 Tablespoon sugar
• 1/4 cup water

For the Curry:

• 1 Tablespoon vegetable oil
• 1 pound Top Sirloin Steak, sliced into 1/8-inch thick strips
• 1 red bell pepper, scrubbed with clean vegetable brush under running water, sliced
• 3 carrots, scrubbed with clean vegetable brush under running water, peeled and cut into sticks
• 3 cups broccoli florets, gently rubbed under cold running water
• 1 (14 ounce) can light coconut milk
• 1 teaspoon red pepper flakes (optional)
• Cooked rice (optional)
• ¼ cup crushed peanuts (optional)
• ¼ cup fresh cilantro, gently rubbed under cold running water (optional)

Biochar is a promising soil amendment in the agricultural industry, in growing demand for its ability to store carbon and improve water and nutrient retention in soil. (Department of Agronomy and Horticulture photo) At this new conference, professionals working with biochar in research, education, agricultural application, production, industries, and trade will discuss how to bring biochar to its full potential as a multi-purpose material.

Historical hemp production reports for Nebraska are available at USDA. Industrial hemp production in Nebraska was down 7% in 2023.

Historical potato stocks data for Nebraska is available at USDA. USDA NASS reports indicate 2.10 cwt of potatoes in storage as of April 1.

Wednesday, April 17, 2024 Aaron Berger, Nebraska beef Extension educator, talks to Reinaldo Cooke, Burkhart Endowed Professor for Beef Cattle Research at Texas A & M, about maternal bovine appeasing substance on this episode of BeefWatch. Dr. Cooke discusses where the pheromone originates, what it does and recent research spanning production from weaned calves to the harvest of market ready cattle.Spanish: 

Making a decision on when to graze winter annuals such rye, winter wheat or triticale in the spring should depend on plant growth — ideally, the best time to graze is when the plants are about five to six inches tall. Extension educators introduce a new webinar series for producers interested in adding an annual forage rotation to their operation, plus insights on grazing spring cereal grains and options for thin alfalfa stands.

Twenty-two adult volunteers, one 4-H member, and a family of volunteers are being recognized with 2024 Nebraska 4-H Volunteer Awards.

The Johnson and Harbin families from Burt County are receiving the Multi-Generation Family of Volunteers Award. Additional family members include:

• Norman and Sally Johnson
• Johnnie and Melinda Johnson
• Jennie and Stewart Harbin
• Will and Stephanie Johnson 
  
  

This award recognizes a family with at least three generations of active 4-H volunteers.

Marissa Staben, 4-H member in Cass County, is receiving the Outstanding Youth Volunteer Award. This award recognizes a 4-H member, ages 14-18, who has made a meaningful impact on their local 4-H community.

Eleven individuals are receiving Emerging Adult Volunteer Awards. These awards recognize current volunteers who have served less than three years in their local 4-H community. One individual is recognized for each Nebraska Extension Engagement Zone. Recipients include:

• Briana Robertson, Box Butte County
• Jacey Andersen, Thomas County
• Blair Caraway, Dawson County
• Tigh Renken, Gosper and Phelps County
• Janelle Nielsen, Dakota County
• Jennifer Wood, Nance County
• Kerry Huntley, Washington County
• Kearah Perreault, Lancaster County
• Makinna Peterson, Thayer County 
• Cailyn Winkelman, Nemaha County 

Eleven individuals are receiving Outstanding Adult Volunteer Awards. These awards recognize current volunteers who have served more than four years in their local 4-H community. One individual is recognized for each Nebraska Extension Engagement Zone. Recipients include:

• Julie Schommer, Dawes County
• Rhonda Cherry, Cherry County
• Amanda Lott, Lincoln County
• Pam Hamilton, Hitchcock County
• Lisa Bousquet, Dakota County
• Jeff Krivohlavek, Seward County 
• Ann Gillentine, Saunders County
• Marsha Prior, Lancaster County
• Tom Person, Jefferson County
• Dana Baltensperger, Nemaha County 

The Nebraska 4-H Volunteer Awards honor individuals who are making meaningful and lasting contributions to their local 4-H communities. 

“4-H Volunteers are truly integral for creating intentional and positive experiences for youth statewide. Their volunteer efforts enable youth to improve decision making skills, build leadership skills and help prepare youth to be ready for future careers. These volunteers generously give their time, energy, and creativity to help develop the next generation of leaders, and we are thrilled to be able to recognize their contributions," said Jill A. Goedeken, Nebraska 4-H Volunteer Extension Educator. 

Recipients will be celebrated during a recognition ceremony at the 2024 Nebraska State Fair.

For more information about the Nebraska 4-H Volunteer Awards, please visit 4h.unl.edu/volunteer-recognition. 

This Nebraska Extension article highlights the impact of factors such as plant genetics and improved production practices to fertilizer consumption in Nebraska over numerous decades.

This webinar series will provide service members, veterans and military spouses with critical USDA Beginning Farming and Ranching Program information that will better position attendees to enter farming or ranching careers.

Historical crop progress data for Nebraska is available at USDA. Corn planted in Nebraska was 2% as of April 14.

Soil Management Extension Educator Katja Koehler-Cole shares important information that may help producers target an optimum termination date.

Next week's forecast includes a risk of severe weather on Monday, followed by cooler temperatures and a possible frost Friday and Saturday across the state.

The heartbeat of rural communities is their leadership. Recognizing this vital aspect of community wellbeing, Rural Prosperity Nebraska invites leaders of rural Nebraska to join in a new series of virtual gatherings aimed at fortifying community leadership development.

Following the success of the Leadership Chautauqua held in Kearney last fall, where over 100 community leaders converged for a day of enlightenment and collaboration, Rural Prosperity Nebraska is forging ahead with the next step in leadership development with three Zoom discussions throughout April.

U.S. Secretary of Agriculture Tom Vilsack (from left) talks to UNO Chancellor Joanne Li, UNL Chancellor Rodney D. Bennett, and Mike Boehm, vice chancellor for UNL's Institute of Agriculture and Natural Resources, on March 28. (Photo by Ryan Soderlin, University of Nebraska Omaha) U.S. Secretary of Agriculture Tom Vilsack visited Nebraska in late March to discuss the future of agriculture with farmers, ag business owners, agricultural industry leaders, and University of Nebraska administrators and students.

Numerous Nebraska businesses have received assistance from USDA's Rural Energy for America Program so far this year to establish clean energy facilities and increase domestic fertilizer production. Learn more about these initiatives below. Three Nebraska businesses are among the award recipients of USDA's renewable energy program, which helps fund projects that will lower energy costs, generate new income and create jobs for the ag industry.

The April 16 Data Users' Meeting will include USDA updates followed by an open forum session with questions and comments. Free to the public with a virtual attendance option, the Data Users' Meeting is held to share recent and pending statistical program changes with the public and to solicit input on these and other programs important to agriculture.

This webinar on pasture lease considerations features discussion by Anastasia Meyer, extension agricultural economist, UNL Center for Agricultural Profitability; and Aaron Berger, livestock systems educator, Nebraska Extension. This Center for Agricultural Profitability webinar reviews lease provisions that producers should have in pasture leases, as well as information about beef cow share agreements.

Thursday, April 11, 2024

Calf prices are encouraging cow-calf producers to increase cow inventories to have more calves to sell. Consider the following points when evaluating growing the cowherd.

Spanish: 

Nebraska Extension Educator John Thomas, right, discusses a tractor's engine with a student before the driving exam. (Photo by Chabella Guzman) The annual event will provide the training and testing necessary for Nebraska youth who require certification to perform duties on a farm, including a Hands-on Safety Day, and tractor and equipment safety training.