Holt Boyd News Column for the Week of March 15, 2026

A Rainbow of Nutrition for Your Plate

Imagine a garden where vegetables and fruit grow all year long. As visitors take a slow stroll along the path, they notice fall apples in hues as varied as green, yellow, red, and swirling combinations. Summer blueberries and ripe red strawberries rest nearby. Spring lettuces range from deep emerald to gentle pale green. Is it a garden? Not quite, it is the grocery store.

The grocery store is doing more than tempting shoppers; it is presenting healthy options. Eating a variety of fruits and vegetables has been shown to reduce the risk of heart disease and stroke. Additionally, fruits and vegetables may help with better control of body weight and blood pressure. Eating fruit and vegetables throughout the day does not have to be difficult, the real challenge might be eating a rainbow of produce every day.

Fruits and vegetables are naturally low in sodium and high in vitamins, minerals, and fiber. Yet many people do not get enough of these essential nutrients each day. A typical serving size of fruits or vegetables is about one-half cup. Most adults need two and a half cups of vegetables (five servings) and two cups of fruit (four servings) daily. Picture a serving size of fruits or vegetables as the size of a fist.

While all fruits and vegetables are important for a healthy diet, they are not the same nutrition. For example, a dark green leaf like spinach packs more nutrients into a smaller leaf than a lighter green leaf such as iceberg lettuce. Still, all colors count. Red fruits and vegetables are rich in carotenoid lycopene and protect against prostate cancer as well as heart and lung disease. Orange and yellow provide beta cryptothanxin supporting intracellular health. Green foods are rich in cancer blocking chemicals. Blue and purple have antioxidants believed to delay cellular aging and help the heart. Even white and brown produce, such as onions and garlic, contain beneficial antioxidants.

Building the habit of eating fruits and vegetables often starts with simple meal planning. Breakfast options might include a fresh fruit bowl or vegetables added to scrambled eggs. Top yogurt with fruit. Sandwiches can be layered with a variety of lettuces,

Taking Stock

In Nebraska, February is usually the halfway point of winter. And since we’re on the back side of the season now, this is a good time to take stock of your feed resources — especially hay.

First, how is your hay stockpile looking today? An open winter can reduce hay use, but don’t assume you’re in the clear. The goal, even in a tough year, is to avoid buying hay late in the game just to reach spring. If you’re short, make a plan now, and then ask the bigger question: how do we keep this from happening again next winter? Annual forages can provide quick yield, and if this is a repeat problem, it may be time to look at expanding grass or alfalfa acres — keeping in mind moisture and the forecast, especially on dryland.

Next, think about last year’s perennial forage yields. Did your grass or alfalfa fields perform the way you needed? If renovation is coming, the planning starts now. For example, if an old alfalfa stand needs to come out and you want that rotation “rest year” before reseeding, don’t wait until summer to decide. Even interseeding legumes into grass should be on the early season calendar.

Maybe you don’t need a full renovation — it could be a look at fertility will boost yields. If you didn’t soil sample last fall, plan your sampling soon so plant needs match what you are providing. And don’t forget to match fertilizer timing to your dominant species; not all plants grow at the same time of year.

Finally, take a hard look at the forage budget. Do you need new equipment — and can you justify it? Or does it make more sense to buy hay, or hire custom harvesting? Costs matter, but so do labor, timing, and forage quality.

Winter gives us a chance to take stock and plan ahead. A quick check on hay inventory, last year’s yields and the economics can make a big difference in how smoothly you hit spring. 

Source: Ben Beckman – University of Nebraska-Lincoln Extension Educator (BeefWatch – March 2, 2025) 

Establishing Perennial Grasses

Are you considering establishing a new field of perennial forage grasses this spring or renovating an existing field? Seed selection, seedbed preparation, fertilization, methods of seeding, time and rate of seeding, and weed control are all an important part of the process.

For cool-season grasses such smooth brome, wheatgrasses, or orchardgrass, the planting period is typically mid-March into April. Planting in late April or May is suggested for warm-season grasses like big bluestem or switchgrass.

The seedbed for grasses should be firm, well-packed, and free of large clods with just enough loose surface soil for proper seed coverage. Good seed-to-soil contact is essential to maintain adequate moisture near the seeds. This moisture is necessary for germination and for the small root systems of young grass seedlings.

A companion crop such as oats with cool-season grasses can be used for seedling protection and to reduce soil erosion. Sandy soils or hilly sites are most likely to benefit from companion crops.

Grass seedlings grow slowly and compete poorly with weeds. The most frequent cause of seeding failure and slow establishment of warm- and cool-season grasses is poor weed control. If weeds are abundant, mowing can be used to reduce competition. Broadleaf weeds can be controlled in grass seedings using 2,4-D ester at a rate of 1 pt/A (4 lbs of acid equivalent/gal). Do not spray 2,4-D until grass seedlings have at least five leaves.

For more information on this topic, read the Extension NebGuide titled ‘Establishing Dryland Forage Grasses’.  

Source: Jerry Volesky, Extension Range and Forage Specialist