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Erin Ehnle Brown/realagstock (Photo courtesy Center for Agricultural Profitability) Farm and Ranch Management Specialist Jay Parsons reviews five key risk management principles and how they can be applied to your operation.

For high quality silage, inoculants alongside proper harvesting and storage can reduce the risk of spoilage and maintain its condition. Extension recommendations on using inoculants to preserve corn silage quality, the best grasses to interseed in alfalfa and timing for cutting alfalfa hay in heat-stressed conditions.

Reports of white mold are being received from fields in Polk and Seward counties — while it is too late to manage infection this year, Nebraska producers have options for limiting white mold in next year's soybean crop.

In this research project, Nebraska farmer Daryl Obermeyer tested winter kill cover crops and spring burn down cover crops to improve soil health.

Producers have until Aug. 19 to apply for wildfire recovery assistance through USDA NRCS.

Daran Rudnick, Nebraska Extension irrigation management specialist, speaks to participants during a past Water, Crops and Soil Health Field Day. (CropWatch file photo) This year’s sessions will feature in-field soil health trial demos, a producer panel on current ag challenges like global supply chain issues, plus expert insights into the future on fertilizer and ag chemical availability for next year.

Husker Harvest Days attendees will be able to put their crop production prowess on display this year, competing in potential events such as siphon tube setting, yield estimations, grain marketing, tractor tire flipping, insect and weed ID, and more. Husker Harvest Days attendees will get the chance to test their crop production management skills during this interactive competition, taking place at 10 a.m. and 2 p.m. every day of the show, with a special session for FFA chapter teams on Sept. 14.

USDA/Flickr Featuring the latest insight on trends in real estate, managing agricultural land and solutions for addressing challenges in the upcoming growing season.

A view of some of the research plots surrounding the Panhandle Research, Extension and Education Center. (CropWatch file photo) Free to attend, the field day includes plot tours that will highlight research on pulse crops, sensor-based irrigation, breeding program and white mold updates for dry beans, and pest management in sunflowers.

The new pre-conference workshop on Sept. 20 will offer tools and strategies to develop a transition plan for a farm or ranch operation.

Nebraska's farm real estate value increase $650 per acre, a 21% increase from 2021.

For the first week of August, crop conditions remained mostly steady, with soybeans setting pods slightly behind average pace at 66% and corn entering dented growth stage.

Nutrition Software Used: ESHA Food ProcessorNotes: 

This is a great basic smoothie recipe. Feel free to substitute any fresh or frozen fruit, juice or yogurt that you may have on hand. Here are a few ideas:

• Frozen strawberries, cherries blueberries, mixed berries, mango, or peaches
• Pineapple juice, orange-tangerine juice, and other 100 percent juice blends
• Different yogurt flavors

Newsletter/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 frozen raspberries
• ½ cup frozen peach slices
• ¾ cup 100% orange juice
• ½ cup plain or vanilla yogurt

Directions:

1. Wash hands with soap and water.
2. Blend all ingredients in a blender and enjoy!

Category:  Beverages Yield: 1 serving Calories: 260Total Fat: 3Saturated Fat: 1.5Potassium: 20Total Sugars: 38Iron: 6Vitamin D: 6Calcium: 20Protein: 10Fiber: 7Added Sugars: 0Total Carbohydrates: 51Sodium: 105Cholesterol: 5Photo provided by Cami Wells

Estimated crop water use for Nebraska Panhandle crops for the week of Aug. 8.

Attendees listen to a Nebraska Extension research update on soybean production at a past Crop Management Diagnostic Clinic. Eight CCA credits have been approved for this year's clinics, which will feature the latest research on crop genetics, irrigation, insect and weed management, plant pathology, soil fertility and live on-site plot demos.

Though high temperatures and minimal precipitation chances are expected to continue through the first 10 days of August, a possible break from our current heat event may develop in the second half of the month.

There continues to be a high probability of near-average yields for most irrigated sites in the Corn Belt, while rainfed corn sites have a high probability of below-average yields in Nebraska, Kansas and Iowa.

The final USDA NASS report for July reflected a slow continuation of declining crop and pasture conditions in Nebraska. Harvest was 92% complete for winter wheat and 82% for oats.

Source:

Adapted from: Favorite Recipes for Family Meals, Washington State University Extension and MyPlate Kitchen.

Nutrition Software Used: ESHA Food Processor

Ingredients:

• 3 eggs
• 1 cup sugar
• ¼ cup vegetable oil
• 2 cups zucchini, grated
• 1 teaspoon vanilla
• 1 ½ cups whole wheat or whole white wheat flour
• 1 ½ cups all-pupose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ½ teaspoon baking powder
• ½ cup raisins (optional)
• ½ cup chopped walnuts (optional)

Directions:

1. Wash hands with soap and water. Preheat oven to 325 °F.
2. Coat a 9 X 5 inch loaf pan with cooking spray.
3. Crack eggs into a large mixing bowl. Wash hands with soap and water after handling raw eggs.
4. To the eggs, add sugar, oil, zucchini and vanilla. Mix well.
5. In a separate bowl, measure dry ingredients and stir to combine. Add nuts and raisins, if desired.
6. Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
7. Spoon into loaf pan. Bake at 325 degrees F for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry. Careful not to overbake.
8. Allow loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
9. Serve warm or allow to cool before slicing.
10. Store in a covered container or freeze.

Category:  Breads and Rolls Yield: 16 servings Calories: 170Total Fat: 4.5Saturated Fat: 1Potassium: 2Total Sugars: 13Iron: 6Vitamin D: 0Calcium: 2Protein: 4Fiber: 2Added Sugars: 13Total Carbohydrates: 31Sodium: 330Cholesterol: 35Photo provided by Cami Wells.