1. Tree Selection for Acreages
The selection and placement of trees that are well adapted to Nebraska’s challenging growing conditions are crucial to the creation of a pleasant acreage environment. Trees must be chosen to fit the existing site conditions, so that they thrive with few, if any, pest problems.
Trees must also perform their desired function, whether that is to provide shade, screen out unpleasant views, provide habitat for wildlife or increase the home’s energy efficiency. Presented by Justin Evertson, Assistant Director of the Nebraska Statewide Arboretum, this workshop will help you to learn how to choose the best tree species for shade, wind protection, wildlife and fun.
Tree Selection for Acreages , the first program in the fall 2007 Rural Living Clinic series, will be held on the following dates:
Live Presentations:
Sept 4, 7-9 p.m., UNL Extension Douglas/Sarpy County, 8015 W. Center Road, Omaha
Sept 5, 7-9 p.m., UNL Extension Lancaster County , 444 Cherrycreek Road, Lincoln
Adobe Connect Presentations:
Saturday, Sept 8, 9-11 a.m.
- UNL Extension Dodge County , 1206 W. 23 rd Street, Fremont
- UNL Extension Hall County, 3180 W. Hwy 34, Grand Island
- UNL Extension Platte County , 2610. 14 th Street, Columbus
Pre-registration is $10 per person, and must be received 3 working days before the program. Late registration is $15 per person.
For more information or to view the program brochure visit the Acreage & Small Farm Insights website at http://acreage.unl.edu, or contact John Fech, (402) 444-7804, jfech1@unl.edu or Sarah Browning, (402) 727-2775, sbrowning2@unl.edu.
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2. Heat Affects On Plants
By Kelly Feehan, UNL Extension Educator
Slow ripening of tomatoes. White spots on raspberries. Spider mite damage on plants and an increase of summer patch disease in lawns. These are a few plant problems related to heat stress.
A heavy fruit load and hot temperatures can delay tomato ripening. Maturing fruit takes a lot of energy and heavy crops will delay the whole crop turning red. Hot temperatures also delay ripening because the red pigments, lycopene and carotene, are not produced above 85 degrees F.
Since there’s plenty of time before the first frost, just be patient and give tomatoes time to ripen. Later in the season, if there are only a few weeks before frost and green fruits are not ripening, remove some of the green fruit to hasten ripening of fruits left on the vine.
While feeding by tarnished plant bugs or the disease powdery mildew can cause raspberry fruits to develop white spots, the most common cause is s unscald caused by ultraviolet radiation. Some varieties are more susceptible than others so one raspberry bed may have this while another does not.
Spider mites love the heat and their populations tend to explode at this time of year. Spider mite feeding causes browning or a stippled yellowish or whitish appearance of plant leaves. Plants commonly damaged by spider mites are evergreen trees and shrubs, green beans, tomatoes and sweet corn, marigolds and the shrub potentilla.
An easy way to confirm your plants have spider mites is to shake a branch over a white sheet of paper. If mites are present, they will appear as tiny, moving specks on the paper. Smear one of the specks with your finger and it will smear red, green, or yellow if it is a mite.
Control spider mites by spraying the plant with a forceful spray of water every few days to dislodge mites. Insecticidal soaps and other systemic insecticides labeled for use on plants to be sprayed are effective in reducing mites. Two or three applications will be needed.
Summer patch disease is common at this time of year in lawns. It shows up as straw colored patches that grow together to form one large dead patch. The straw color and frog eyes, tufts of green, scattered throughout the infected area are identifying characteristics. The sod may also pull up fairly easily as this disease infects and weakens roots.
Summer patch appears in the most heat and drought stressed areas of the lawn such as between sidewalks and streets or on south facing slopes. The fungus infects the roots of Kentucky bluegrass in May and early June. The weakened root system is unable to support the turf once summer heat arrives.
While there are a few curative fungicide treatments, fungicide applications are most effective when applied in May and early June to prevent infection. In July and August, cultural practices that reduce heat stress may help in reducing damage from summer patch.
Mow the turf at a height of two and one-half to three inches with a sharp mower blade. Avoid shallow irrigation by moistening the soil four to six inches deep during each irrigation. Do not fertilize Kentucky bluegrass in July and August.
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3. What To Do With Zucchini
By Alice Henneman, UNL Extension Educator
Got zucchini?
Whether purchasing or picking zucchini -- choose firm, slender zucchini with a bright green color and free of wrinkled skin and soft spots. For best quality, harvest zucchini when it is young and tender, about 6 to 8 inches long and about 2 inches in diameter. As zucchini gets longer and bigger around, it becomes tougher and develops more seeds. These larger zucchini can be used to make zucchini bread; scoop out seeds and pulp with the tip of a spoon.
For more information on preparing and freezing zucchini, along with four great recipes visit:
Cook It Quick, http://lancaster.unl.edu/food/ciq-zucchini.shtml
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4. Healthy Cooking With Fresh Herbs
By Alice Henneman and Sarah Browning, UNL Extension Educators
Whether you plant them or pick them up at the grocery store or farmers' market, adding fresh herbs is a quick way to transform ORDINARY meals into EXTRAORDINARY meals.
Besides helping flavor foods when cutting back on salt, fat and sugar, herbs may offer additional benefits of their own. Researchers are finding many culinary herbs (both fresh and dried) have antioxidants that may help protect against such diseases as cancer and heart disease.
If you've always thought you'd like to plant an herb garden, now is a good time to start one. Horticulturists recommend planting herbs after the last day of frost in the spring to avoid losing plants to a late freeze. You'll find information on how to do that at the end of this article.
Here are some tips to help you enjoy the flavor and health benefits of fresh herbs in your cooking. And if you've ever wondered whether or not to pronounce the "h" in "herb," the answer is: In Great Britain, the h is pronounced; in the United States, it's pronounced "erb"?
Cooking with Fresh Herbs
Take some thyme (pun intended!) to cook with fresh herbs. Here are some hints as you explore what's best for you. Here are some hints as you explore what's best for you.
When Substituting Fresh Herbs for Dried Herbs
A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. When substituting, you'll often be more successful substituting fresh herbs for dried herbs, rather than the other way around. For example, think potato salad with fresh vs. dried parsley!
When to Pick or Purchase Herbs
Purchase herbs close to the time you plan to use them. When growing herbs in your own garden the ideal time for picking is in the morning after the dew has dried but before the sun gets hot. This helps ensure the best flavor and storage quality.
How to Store Herbs
Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator crisper drawer for a few days. If you don't have access to commercial perforated bags, use a sharp object to make several small holes in a regular plastic bag.
To extend the freshness of herbs, snip off the ends of the stems on the diagonal. Place herbs in a tall glass with an inch of water, like cut flowers. Cover them loosely with a plastic bag to allow for air circulation. Place them in the refrigerator and change the water daily. Herbs may last a week or more stored this way. NOTE: The flavor of herbs may diminish the longer they're stored.
If you have more herbs than you can eat, enjoy herbal bouquets throughout your house. You can use either single herbs, combinations of herbs or you can use the herbs as greenery mixed in with other flowers. To help preserve the aroma and color of your herb bouquets, place them out of direct sunlight.
How to Wash Herbs
Wash herbs when you are ready to use them. Wash smaller amounts of herbs thoroughly under running water. Shake off moisture or spin dry in a salad spinner. Pat off any remaining moisture with clean paper towels.
If you're washing a larger amount of herbs at one time, treat them as you would salad an sink or deep bowl filled with cold water and swish around. Lift from the water and transfer to another bowl so dirt and grit remain in the water. Pour out the water and repeagreens. Place in a clet the washing process in clean water until dirt and grit are gone and the water is clear.
NOTE: If you plan to harvest a large amount of herbs from a home garden, consider washing them down with a hose the day before to help remove any large particles of dirt or grit that might be on the leaves.
Annual herbs can be harvested down to about four inches tall and they still will regrow for use later in the season. For perennial herbs, don't take off more than a third of the plant at any given time.
How to Prepare Herbs for Cooking
For most recipes, unless otherwise directed, mince herbs into tiny pieces. Chop with a chef's knife on a cutting board or snip with a kitchen scissors. To speed cutting with a scissors, cut herbs coarsely into a small bowl or cup and snip back and forth with your scissors. Some recipes may direct you to cut large leaves, such as basil, "chiffonnade-style" or into thin strips. An easy way to do this is to stack several leaves (about 3 to 5), roll into a tight roll, then cut into thin (1/16 to 1/8 inch) strips with a sharp knife.
While some recipes call for a sprig or sprigs of herbs, normally the part of the herb you harvest will be the leaves. For herbs with sturdier stems, such as marjoram, oregano, rosemary, sage and thyme, you can strip off the leaves by running your fingers down the stem from top to bottom. With small-leaved plants such as thyme, you can use both leaves and stems for cooking early in the season. Later in the season, as the stems become tougher, use just the leaves. For herbs with tender stems, such as parsley and cilantro, it's OK if you snip some of the stem in with the leaves when you're cutting these herbs.
Be careful if using a food processor to cut herbs -- it's easy to turn them to a paste rather than tiny pieces.
When to Add Herbs During Food Preparation
Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs -- basil, chives, cilantro, dill leaves, parsley, marjoram and mint -- a minute or two before the end of cooking or sprinkle them on the food before it's served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking. Obviously, for some foods, such as breads, batters, etc., you'll need to add herbs at the beginning of the cooking process.
Fresh herbs can be added to refrigerated cold foods several hours before serving. Allowing time (at least a couple of hours, if possible) for cold foods with herbs to chill helps the flavors to blend.
Freezing Herbs
Recommendations vary on the best way to freeze herbs, how long frozen herbs will maintain a satisfactory flavor and which herbs will freeze well. Be aware that when herbs are frozen, they become limp, lose their color and are best used in cooked foods. The most conservative guidelines for how long herbs will maintain their quality frozen range from two to six months. Here are three possible ways to freeze herbs:
- The easiest method and one recommended on the National Center for Home Food Preservation Web site <www.uga.edu/nchfp/how/freeze/herbs.html> states: "Wash, drain and pat dry with paper towels. Wrap a few sprigs or leaves in freezer wrap and place in a freezer bag. Seal and freeze. These can be chopped and used in cooked dishes. These usually are not suitable for garnish, as the frozen product becomes limp when it thaws."
- Another method recommends washing herbs, cutting them into tiny pieces and then filling the sections of an ice cube tray about half full with herbs. Cover herbs with cold water and freeze until solid. Transfer frozen cubes to a freezer bag and squish out as much air as possible. Drop them into soups, stews and sauces as needed. Be aware herbs may stain plastic ice cube trays.
- To save time chopping herbs into tiny pieces, you might try making a "slurry." Simply puree your washed herbs in a blender with a small amount of water. Pour into ice cube trays and freeze until solid. Transfer to a freezer bag and add to foods, as desired.
Regardless of how you freeze herbs, label them as to type (they tend to look the same frozen) and the date frozen. If you freeze quite a few herbs, it may be easier to find them in your freezer if you store the individual packages together in one large container.
Which method works best? Experiment for yourself with small amounts of herbs at the beginning of the season and sample your results a month or so later. Determine your personal preference before committing a lot of time (and freezer space!) to frozen herbs.
Herb/Food Combinations
Here are some ideas to help you start combining fresh herbs with your foods.
- Basil- a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini
- Chives- dips, potatoes, tomatoes
- Cilantro- Mexican, Asian and Caribbean cooking; salsas, tomatoes
- Dill- carrots, cottage cheese, fish, green beans, potatoes, tomatoes
- Mint - carrots, fruit salads, parsley, peas, tabouli, tea
- Oregano - peppers, tomatoes
- Parsley - The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli
- Rosemary - chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes
- Sage - poultry seasoning, stuffings
- Tarragon- chicken, eggs, fish
- Thyme - eggs, lima beans, potatoes, poultry, summer squash, tomatoes
- Winter Savory - dried bean dishes, stews
For more information, including pictures of herbs, suggested uses and possible herb substitutions, visit:
-
The Cook's Thesaurus
www.foodsubs.com/Herbs.html
-
The Penn State Directory of Herbs
hortweb.cas.psu.edu/extension/vegcrops/herb_directory.html
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5. Home Canning
By Julie Albrecht, UNL Extension Food Specialist
Summer fruits and vegetables are abundant in your garden. Do you want to preserve some to eat them later? Canning fruits and vegetables can be a safe and economical way to preserve them for nutritious meals for your family. A number of publications are available from the University of Nebraska-Lincoln Extension on preserving your garden produce. Here is a list of the publications that will help with preserving your fruit and vegetables. If you do not have internet access, please contact your local Extension Office.
Let's Preserve: Canning Basics, EC434
Importance of using proper canning procedures, recommended equipment, including how to use pressure cookers, recommended processes and food safety issues.
Let's Preserve: Tomatoes and Tomato Products, EC437
Procedures for safely canning a variety of tomato products; includes recipes for tomato sauces, ketchups, relishes and pie filling and recommended process times.
Let's Preserve: Vegetables and Vegetable Products, EC435
Procedures for safely preparing and preserving pickles, including fermented pickles and fresh-pack or quick pickles; includes recommended processing times and recipes for a variety of products.
Let's Preserve: Jams, Jellies and Preserves, EC448
Recommendations for canning fruit and fruit products, including recommended process times for acid fruits in a boiling water canner and in a pressure canner.
Let's Preserve: Fruit and Fruit Products, EC436
Procedures for preserving jams, jellies and similar food products; includes recipes and recommended processing times.
Let's Preserve: Fermented and Pickled Foods, EC443
Recommendations for canning vegetables and vegetable products, including a table of recommended process times for low-acid vegetables.
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6. Blister Beetles
By Kelly Feehan, UNL Extension Educator
Damage to garden vegetables can occur from blister beetles. Since these beetles tend to move on fairly quickly, damage to vegetables is usually minimal. However, blister beetles can kill horses and are a concern for horse owners.
Blister beetles have long, slender bodies with a relatively large head. Theyare soft-bodied insects with a narrowed collar behind their head. In Nebraska, the three-striped, gray and black blister beetles are most common.
The larvae of blister beetles are beneficial because they feed on grasshopper eggs. The population of blister beetles has increased because of high grasshopper populations in recent years.
Adult blister beetles feed on the foliage of garden plants and can strip the leaves of potatoes, tomatoes, and other garden plants. The beetles also feed on alfalfa blossoms and may become trapped in hay; hence concern for horse owners.
Blister beetles get their name from a chemical they produce, called cantharidin. If people touch live or dead beetles with bare hands, the chemical can cause skin to blister. Again, blister beetles often move on in a day or two and cause minimal damage to garden plants.
If you choose to hand-pick the beetles, be sure to wear gloves. If necessary, the beetles can be controlled with carbaryl (Sevin) or permethrin (Eight). Controlling weeds, especially foxtails and red root pigweed, can reduce blister beetles because they will feed on the pollen of garden weeds.
Horses are especially sensitive to cantharidin when they ingest dead or living beetles in alfalfa hay. The beetles tend to move in swarms and if alfalfa is cut when they are massed on a plant, the beetles can become trapped if the hay is crimped, crushed or driven on and the beetles are killed.
Cantharidin concentration varies with the beetle species and sex. Depending on the type of beetle and size of the animal, as little as four to six grams of dried beetles can kill a horse. Although less common, cattle and sheep can also be injured by blister beetles.
While gardeners may be concerned with blister beetles stripping the foliage of vegetable plants, this is of minimal concern because of the short time the beetles feed.
Alfalfa growers and horse owners need to be aware of blister beetles and take precautions to protect horses and other animals.
For information, contact your local UNL Extension office for the Nebfact titled Management of Blister Beetles in Alfalfa (G1645). This publication can also be accessed on the Web at http://www.ianrpubs.unl.edu
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7. Monarch Migrations
The monarch butterfly (Danaus plexippus) is among the most recognized, studied, and loved of all of North America’s insects. The annual migration cycle of the monarch butterfly has been described
as the most spectacular in the insect world. It has also been deemed an
“endangered natural phenomenon”. This species and its migration are dependent upon conservation of habitats in all three North American countries - Canada, the United States, and Mexico.
Monarch Butterfly: North America's Migration Insect is a great website to visit for kids and adults with information on monarch biology, migration & overwintering, habitat needs and things you can do to improve monarch populations in your area. Sponsored by the United State Forest Service.
Monarch Watch, http://www.MonarchWatch.org, is a
not-for-profit educational outreach program based
at the University of Kansas. We manage several
educational, conservation and research programs -
focusing on the monarch butterfly, its habitat
and the spectacular fall monarch migration.
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8. "Rangeland Management Strategies" Publication Available
The Sustainable Agriculture Network (SAN), the outreach arm of USDA's
Sustainable Agriculture Research and Education (SARE) program, announces
the release of its newest title, "Rangeland Management Strategies."
This publication features innovative SARE-funded research
on creating and sustaining a healthy range. Throughout, researchers
and ranchers share goals and successes in winter and multi-species
grazing, managing forage and other vegetation and protecting riparian
areas.
Available at http://www.sare.org/publications/rangeland.htm
All SAN books and bulletins can be ordered online at http://www.sare.org/WebStore.
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UPCOMING EVENTS
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9. Advanced Grapevine Nutrition Workshop, Aug. 3-4
A series of educational summer field days will be offered this summer by the NWGGA. Guest presenters will include Dr. Carl Rosen, University of Minnesota soils specialist (July 27 & 28) and Dr. Paul Domoto, Iowa State University Extension Horticulturist joining University of Nebraska's Dr. Paul Read and Stephen Gamet providing information on harvest parameters, record keeping, crop estimation and related topics.
| Date |
Host |
Location |
| August 3 |
Geo Spencer Vineyards |
Gibbon, NE |
| August 4 |
South Fork Vineyards |
Ogallala, NE |
| Schedule |
| 9:00am |
Welcome and Registration ($15 NWGGA Members, $20 Non-members) |
| 9:30-11:30 |
Classroom Presentation by Speaker (Dr. Domoto, ISU or Carl Rosen, UM) |
| 11:30-12:30 |
Lunch |
| 12:30-2:00 |
Field Activities |
| 2:00-3:00 |
Harvest Parameters (UNL) refractometer(Brix), pH, record keeping, weighing grape clusters |
Pre-register by emailing Trish Lengel at tlengel@cozadtel.net
For more information, visit Vintage Nebraska at http://www.nebraskawines.com/events.html |
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10. From Recipe to Reality Seminar, August 10
The Food Processing Center is offering a one-day seminar for all individuals interested in exploring the idea of starting a food manufacturing business. The “From Recipe to Reality” seminar will be offered in 2007 on August 10 and October 29.
Pre-registration is required and space is limited.
Contact Jill Gifford at (402)472-2819 or jgifford1@unl.edu for an information packet. For more information, visit the UNL Food Processing's Food Entrepreneur web site.
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11. Nebraska Arborist Association Summer Field Day, August 10
Please join us for the Nebraska Arborists Association’s 2007 Summer Field Day on Friday, August 10. The Eastern Nebraska 4-H Center in Gretna will be the location of the day-long event featuring a host of speakers.
Program brochure & registration form
For more information, contact:
Kathi Schildt
Email:
kschildt@assocoffice.net
Phone: (402) 476-3865
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12. Acreage Insights: Rural Living Clinic Begins in September
University of Nebraska- Lincoln Extension presents a series of programs, entitled Acreage Insights- Rural Living Clinics, targeting acreage owners and specifically designed to provide knowledge and skills to better manage a rural living environment.
Tree Selection for Acreages- September 4, 5 & 8
The selection and placement of trees that are well adapted to Nebraska’s challenging growing conditions are crucial to the creation of a pleasant acreage environment. Trees must be chosen to fit the existing site conditions, so that they thrive with few, if any, pest problems.
Trees must also perform their desired function, whether that is to provide shade, screen out unpleasant views, provide habitat for wildlife or increase the home’s energy efficiency. Presented by Justin Evertson, Assistant Director of the Nebraska Statewide Arboretum, this workshop will help you to learn how to choose the best tree species for shade, wind protection, wildlife and fun.
Pre-registration is required three working days before each program. Advanced registration is $10.00 per person, and $15.00 per person at the door. Registration form.
Additional programs in the series will be offered in subsequent months, including:
- October- acreage fire safety and the basics of prescribed burns
- November- organic production
For more information or to view the program brochure visit the Acreage & Small Farm Insights website at http://acreage.unl.edu, or contact John Fech, (402) 444-7804, jfech1@unl.edu or Sarah Browning, (402) 727-2775, sbrowning2@unl.edu.
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13. "Strengthening Family Treasures" Daughter/Mother Camp, October 5-6
A retreat designed for 6th grade girls and their mothers (or grandmothers or other adult females), “Strengthening Family Treasures, Daughter/Mother Camp,” will be presented Friday, Oct. 5, 5 pm to Saturday, Oct. 6, 5 pm at the Eastern Nebraska 4-H Center. The retreat is sponsored by University of Nebraska-Lincoln Extension.
This camp is 2 days and 1 night of fun, educational and confidence building activities. As middle school approaches, this is an opportunity to:
- Enhance effective communication including expressing emotions
- Learn more about body image and sexuality
- Explore techniques to handle peer pressure and stress
- Discuss the importance of individual family values
Dates: Friday Oct. 5, 5 p.m. to Saturday Oct. 6, 5 p.m.
Location: Eastern Nebraska 4-H Center, Gretna, NE
Cost: Early bird registration by Aug. 15 is $120 per pair. After Aug. 15, fee is $140 per pair. Cost includes meals, snacks, lodging in modern cabins, and program materials.
For more information or a registration form, call Maureen Burson at 402-441-7180 or Mary Nelson at 402-444-7804.
Brochure & Registration Form (pdf)
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