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Representatives from USDA FSA, NRCS and Risk Management Agency will present information on disaster assistance programs and resources available for farmers, ranchers and rural landowners.

For producers affected by the recent wildfires in western Nebraska, and drought impacts across the state, there are several organizations that offer assistance, from hay and forage for livestock to help with planting crops.

Ten primary counties and 16 contiguous counties have been designated as natural disaster areas to allow producers access to emergency loans for recovery efforts.

Fifteen delegates and five alternates have been selected to represent Nebraska at the 2022 National 4-H Congress. The delegates, who are receiving partial scholarships to attend National 4-H Congress, include:

• Jacie Wolfinger, Dawson County
• Matthew Bruns, Lincoln County
• Jaelin Wolfinger, Dawson County
• Carter Behnken, Washington County
• Lexi Johnson, Dawson County
• Paige Bunn, Dodge County
• Alexia Dick, Thayer County
• Ashley Abrahams, Dodge County
• Kylie Hansen, Lancaster County
• Madison Enstrom, Burt County
• Addison Luther, Dawson County
• Chelsea Potts, Cedar County
• Elizabeth Blume, Red Willow County
• Clare Bauman, Lancaster County

The alternates, who may attend National 4-H Congress at their own expense, include:

• Madison Hirshman, Howard County
• Adriana Hernandez, Washington County
• Aubree Siffring, Butler County
• Casey Wahlgren, Dawson County
• Jaden Russell, Adams County

National 4-H Congress is the premier leadership event for 4-H members ages 15 to 19. The event brings together youth from across the country and provides educational and cross-cultural experiences. The goal is to inspire youth to take on leadership roles and make meaningful impacts within their communities. The event is held each fall in Atlanta, Georgia. For more information about National 4-H Congress, please visit 4h.unl.edu/congress. 

This webinar with Nebraska Extension Agricultural Economist Jessica Groskopf takes a closer look at farm and ranch balance sheets and help you answer questions about the financial health of your business.

Sunday, May 1, 2022

Today’s farms and ranches require decisions to be made throughout periods of elevated risk and uncertainty. Managing operational efficiency, grass banking, and destocking herds are all commonly used to stabilize returns during drought conditions and market extremes.

However, the compounding effects of extreme weather, market volatility, and rising input costs have re-focused attention on management alternatives that offer a broader set of resources to use when developing or implementing grazing management plans.

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To date, the TAPS Crowdsourcing Team has determined a series of pre-plant decisions, including hybrid company, seed variety, population density and pre-plant nitrogen amount, with some interesting results.

Sunday, May 1, 2022

Calving season is wrapping up and transitioning into breeding season. Like any other segment of beef production, breeding protocols require decisions and preparation to ensure we meet the goals of the operation.  

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Sunday, May 1, 2022

Protein is often the first limiting requirement when selecting diets and designing supplementation strategies for cows and growing cattle. Age and stage of production impact how much protein an animal requires. Understanding the different types of protein can help tailor supplements to meet protein requirements economically and effectively.               

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Sunday, May 1, 2022

Some spring calving herds are starting to gear up for the breeding season by utilizing either natural service, artificial insemination (AI), or a combination of both.  According to a recent NAHMS survey, 84.85% of operations utilize natural service only and 10.3% utilizing AI and exposure to bulls. The implementation of estrous synchronization has the potential to shorten your calving window, concentrates labor, allows for more uniform management of cows, and can create a more uniform calf crop.

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USDA/Flickr (Public Domain) Though savings accounts for farm youth are common, Roth IRAs are another great avenue for investing the money they earn through labor on the family farm.

There are five dates scheduled for free, in-person farm and ag law clinics in May. 

Soybean planting has begun in Nebraska, and corn planted was 10% as of April 24.

CropWatch file photo

Chimichurri originated from Argentina and Uruguay and is a popular fresh herb sauce that is most often served with grilled meats, fish, roasted vegetables, or eggs.

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

*White wine vinegar or apple cider vinegar can be substituted.

https://food.unl.edu/recipes/documents/chimichurri-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 cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/4 cup vegetable oil
• 2 Tablespoons red wine vinegar*
• 1/2 teaspoon pepper (optional)
• 1/4 teaspoon red pepper flakes (optional)

Directions:

1. Wash hands with soap and water.
2. 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.
4. Add pepper and red pepper flakes, if desired.
5. Serve as a condiment with your favorite grilled or roasted vegetables, meats, or fish.
6. Store leftovers in a sealed container in the refrigerator for up to four days.

Yield: 4 servings Serving Size: 1/4 of recipeCalories: 90Total Fat: 9Saturated Fat: 1.5Potassium: 2Total Sugars: 0Iron: 6Calcium: 2Fiber: 1Added Sugars: 0Total Carbohydrates: 1Sodium: 5Cholesterol: 0Photo by Marusa Cernjul

Balancing the calories you eat with the calories your body uses will help you maintain a healthy weight and prevent disease. Everyone has their own calorie limit. Staying within that limit can help you lose weight or maintain a healthy weight. You can enjoy your meals while making small changes to the amounts of food that you eat.

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/cheeseburger-lettuce-wraps-nep-spanish.pdfNotes: 

* Your favorite condiment can be used in place of Thousand Island dressing.

https://food.unl.edu/recipes/documents/cheeseburger-lettuce-wraps-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 pound lean ground beef
• 1/2 cup onion, scrubbed with clean vegetable brush under running water, diced
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 3 Tablespoons low-fat Thousand Island salad dressing (optional)*
• 8 Bibb or Romaine lettuce leaves, gently rubbed under cold running water
• 1/2 cup tomatoes, gently rubbed under cold running water, diced
• 1/2 cup low-fat Cheddar cheese, shredded
• 1/4 cup dill pickles, chopped

Directions:

1. Wash hands with soap and water.
2. In a large skillet, cook the beef and onion over medium-high heat until meat is browned and reaches an internal temperature of 160 °F on a food thermometer. Drain fat.
3. Add garlic, salt, and pepper (if using) and cook for 1 minute. Remove from heat. Stir in salad dressing.
4. Place lettuce leaves on a plate or serving dish. Spoon meat mixture into lettuce leaves. Top with tomatoes, cheese, and pickles.
5. Store leftovers in a sealed container in the refrigerator for up to four days.

Yield: 8 servings Serving Size: 1/8 of recipeCalories: 150Total Fat: 8Saturated Fat: 3.5Potassium: 6Total Sugars: 2Iron: 10Vitamin D: 0Calcium: 6Protein: 16Fiber: 1Added Sugars: 0Total Carbohydrates: 2Sodium: 310Cholesterol: 55Photo by Marusa Cernjul

Zucchini is perfect for adding to baked goods because it has a mild flavor and keeps baked goods moist without having to add extra fat to the recipe.

Nutrition Software Used: ESHA Food Processorhttps://food.unl.edu/recipes/documents/spanish/cholocolate-zuchinni-muffins-nep-spanish.pdfhttps://food.unl.edu/recipes/documents/chocolate-zucchini-muffins-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:

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg
• 1/3 cup brown sugar
• 1 cup fat-free milk
• 1 ripe banana, gently rubbed under cold running water, peeled and mashed
• 1 medium zucchini, scrubbed with clean vegetable brush under running water, grated

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 350°F. Line a muffin pan with 12 baking cups.
3. In a large bowl, combine flours, cocoa powder, baking powder, and baking soda. Mix well
4. Break egg into a medium bowl. Wash hands with soap and water after cracking the raw egg. Add the brown sugar, milk, banana, and grated zucchini and mix well.
5. Add wet ingredients to dry ingredients and stir just enough to combine the ingredients.
6. Divide the mixture into 12 muffin cups.
7. Bake for 20 minutes or until a toothpick inserted near the center comes out clean.
8. Store muffins in an airtight container at room temperature for two to three days or freeze for up to three months.

Category:  Breakfast Desserts Snacks Yield: 12 muffins Serving Size: 1 muffinCalories: 80Total Fat: 1Saturated Fat: 0Potassium: 4Total Sugars: 6Iron: 10Calcium: 6Protein: 3Fiber: 2Added Sugars: 4Total Carbohydrates: 17Sodium: 105Cholesterol: 15Photo by Marusa Cernjul

Craig Chandler/University Communication Nebraska Extension Educator Glennis McClure reviews the updated Nebraska crop budgets, which now reflect 2022 fuel prices increases and input cost adjustments.