Local Interest

Salsas are a great addition to the home canners arsenal. Unfortunately, improperly canned salsas have been implicated in more than one outbreak of botulism poisoning. Those outbreaks have been tied to cooks making up their own recipes or unsafe changes in tested recipes. With over fifty lab tested recipes, from reputable sources to choose from, most canners should be able to find a recipe that fits their tastes. If not, consider eating fresh or freezing your salsa for up to one year.
Harvesting and Curing Onions

Knowing when your onions are ready for harvest and how to prepare them for storage are important steps toward having a successful crop.  

 A common practice passed down among generations of gardeners is that bending over the onion leaves, while they are still green and growing, will prevent the leaves from growing so much and “send more energy to the bulbs” ultimately resulting in larger onions.  It’s also thought this practice will make the onions mature faster.  Unfortunately, neither is true; this practice only succeeds in reducing bulb growth since the leaves, which manufacture carbohydrates stored in the bulbs and increase bulb size, are killed. Don’t do that! 

Many gardeners are seeing severe damage from feeding by Japanese beetle adults in their landscapes. Hardest hit include lindens, fruit trees - especially apple and pear - and roses.  Many homeowner didn't realize these insects were present until their linden tree started turning brown or their rose plants develop holes in the leaves. But after looking closely, many found clusters of beetles congregating on their plants. 

Large numbers congregate on favored plants, due to a pheromone the adult beetles release when they find a particularly yummy plant, such as rose, linden, grape and many other ornamentals. They also feed on soybeans and sweet corn silk, so can be a problem in landscapes or vegetable gardens near farm fields.



If you’ve never tasted horseradish (Armoracia rusticana), then think wasabi (Wasabia japonica). These two foods have a nearly identical flavor, often described as peppery, spicy and pungent, however, the sharp taste of horseradish only lasts a short time and doesn’t sear your mouth like hot peppers do.



Both the leaves and roots of horseradish are edible, although most gardeners primarily focus on harvesting roots. Leaves have a sharp, bitter, peppery flavor similar to arugula or kale. They are best harvested young and can be eaten sauted, boiled or steamed. Young tender leaves can be blended into other salad greens for fresh eating.


The 2022 Nebraska Custom Rates Report is now available on the Center for Agricultural Profitability’s website, a biennial publication reports on survey data gathered on custom operations and services in Nebraska, providing updated market rates and information for custom work providers and their potential customers. 

 A webinar covering this year’s report, and how to apply the data, will be held next Thursday, July 7, at noon CT. Register at https://cap.unl.edu/webinars


Two articles about the new report have just been published:

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