1. Flowers from Wild Places
By Don Janssen, UNL Extension Educator
The term "wildflower" may seem a contradiction when we use it to describe plants growing in the garden. How can a plant be wild when it is growing in cultivation? Needless to say, the word means different things to different people. All plants we grow were at some time wild somewhere. In modern use, however, a wildflower is a plant that has not undergone any change or improvement by humans and usually is still found growing natively somewhere in the region where it is being cultivated.
Some people consider wildflowers hardy and durable and believe they can be grown in the garden with little care. This often is the reason given for growing them. For some plants this is true, but others need very specific conditions to grow and thrive. If they are not given these special conditions, they will decline and eventually die.
Many sites in the landscape are too shaded or too extensive for popular garden flowers. Wildflowers often are well adapted to these sites and do not need extensive maintenance if a less "manicured" landscape appearance is acceptable.
Wildflowers are found in a wide range of habitats. Those that are rare, threatened or endangered should never be removed from their native habitat. Moreover, it is unlawful to remove any wildflower, endangered or not, from public land. This includes highway right-of-ways. Anyone interested in growing wildflowers should select those that can be grown from seeds or propagated in other ways for use in the garden.
Additional information on wildflowers for Nebraska:
Wildflowers for the Home Landscape
|
2. Easy on Energy in Acreage Homes: Tips for Efficiency
By Shirley Niemeyer, UNL Extension Specialist Housing & Environment
Go easier on energy use, the environment, and the budget by using energy efficient equipment, materials and practices in your home. New products are available and product efficiency has increased!
Improving the energy efficiency in our homes can save money, conserve valuable resources and fossil fuels such as oil and coal, and help reduce greenhouse gas emissions. These ten tips can start you on the way to lowering energy usage and reducing costs over time.
Magic Mastic
Seal air duct seams or holes to save money and get the conditioned air to the places you want it. Typical homes leak about 15% to 20% of the heated or cooled air into unconditioned spaces such as crawlspaces, attics, walls, basements, and garages. Duct leaks can add hundreds of dollars a year to utility bills. Sealing and insulating duct systems can improve a heating ventilation and air conditioning (HVAC) systems’ efficiency by as much as 20%. Ask a professional heating and cooling contractor trained to inspect and test for duck leakage to evaluate duct work.
Duct seams that are exposed are easy to seal. Use mastic or UL 181 approved foil-based duct tape (not regular duct tape) to seal joints, and cover gaps or holes. Mastic, found at some HVAC wholesale and retail heating and cooling businesses, can be brushed onto the seams. Ducts in more difficult spaces should be sealed and insulated by qualified professionals using appropriate sealing materials
Insulating duct systems in unconditioned spaces is usually cost-effective. However, water pipes and drains in unconditioned spaces can freeze and burst. Use pipe insulation or wraps or electric heating tape wrap to prevent freezing pipes and drains. More information is available at: Energy Star- Duct Sealing.
ENERGY STAR Actions
 |
Look for the ENERGY STAR label. The label means that the product meets the energy efficiency guidelines set by the U.S. EPA and the Department of Energy(DOE) for that product line.
|
More than 40 product categories are evaluated for the ENERGY STAR label including heating and cooling equipment; home sealing, insulating and air sealing items; and windows, doors and roof products. Many home electronics products, home appliances and lighting and light fixtures are tested for compliance with the ENERGY STAR efficiency guidelines.
Some appliances also conserve water. Although some ENERGY STAR models may cost slightly more, they save energy and money over time. In addition to the ENERGY STAR label, look for the yellow EnergyGuide label on appliances. The EnergyGuide indicates the approximate annual operating costs for each model and a scale to compare models.
Window Wise
Poor performing windows in our Nebraska climate can account for up to 25% of an average home’s heating load. In hot weather and especially on the east and west sides of homes, close curtains and shades during the day and when away. Install awnings or plant trees to block the summer sun and windbreaks to block winter winds.
Consider replacing single pane windows with double-pane windows with high performance glass or adding high performance storm windows. Installing storm windows over single pane windows reduce heat loss by as much as 50 percent. High-performance windows create warmer interior glass surfaces, reducing frost and condensation.
Look for the ENERGY STAR label. ENERGY STAR windows must be NFRC rated. The uniform National Fenestration Rating Council (NFRC) label is found on windows made by participating manufacturers. The label can be used to compare energy ratings including the U-value, solar heat gain coefficient (SHGC) and visible light transmittance.
Lower U-values or insulating values for windows mean they insulate better. Select a U-value of 0.35 or lower. The SHGC tells how well the product blocks heat caused by sunlight and ranges from 0 to 1 (highest). Generally a SHGC between 0.41 and 0.55 is suggested for our region. Look for an air-leakage rating of 0.3 cubic ft/minute or less. The solar transmittance is the amount of solar energy that passes through a glazing material.
| Glass |
U-value |
Solar transmittance |
Visible light
transmittance |
| Single glass |
1.1 |
84% |
90% |
| Low-e insulated |
.4-.29 |
58% |
76% |
| Low-e insulated with Argon gas |
.34-.23 |
58% |
76% |
For more tips on windows, visit Energy Savers- Tips on Saving Energy & Money at Home
Careful Caulk
Weatherstripping and caulking can reduce energy needs, and help keep moisture, dust, pollen, snakes, insects and rodents out of your home
About 1/3 of the air that moves through homes comes in or exits through holes and cracks in ceilings, walls, floors and foundations. Before tightening a home further, make sure you have adequate air intakes for any combustion equipment to prevent backdrafting and other problems. Dedicated mechanical air intakes for combustion equipment and for adequate air exchanges may be needed. Have your combustion equipment tested before doing any additional air sealing.
Caulk where the materials meet around the door and window frames - but don’t caulk the window or the weep holes shut. Caulk around any exterior penetration such as utility entrances, pipes, vents, and foundation cracks. Inside, caulk cracks in the ceiling, between rooms that may leak air into the attic or garage, and in the basement at the sill plate and foundation.
Use the correct caulk for the materials. Caulks are made for use with metals, masonry, wood, plastics and combinations of materials - read the labels and select for the materials, use and quality. If the hole or crack is wider than about 1/4", use rope caulk or other suitable material first and then caulk. If you use a foam, read the label carefully - know where it is meant to be used, how it reacts to temperatures and moisture, whether it expands, the color and the materials it is suited for.
Weatherstripping comes in various forms for specific purposes such as door bottoms and sides, sections of windows, and around attic hatches. Select a durable product and inspect it yearly. You may pay a littlemore for the most appropriate weatherstripping, but you won’t have to replace it as often.
Cooling Comparisons
If your air conditioning system is needing replacement in the future, become familiar with the energy efficiency ratings and suggested minimums. Cooling efficiency ratings are indicated by the Energy Efficiency Ratio (EER) and the Seasonal Energy Efficiency Ration (SEER). There are several options to consider for cooling systems. Some systems can provide both heating and cooling.
When selecting a central air conditioning system, look for the ENERGY STAR label, which is awarded to those units with a SEER of 14 or greater (up to 18) making them about 8% more efficient (U.S. DOE).
The minimum EER rating is 14.1 and goes up to 25.8 for a ground-source closed-loop heat pump. For a water-source open loop heat pump, the minimum EER is 16.2 and up to 31.1. The minimum SEER for air-source heat pumps is 13 with 14 to 18 recommended, and the EER is 11.5 and up.
Room sized or window air-conditioning units use the Energy Efficiency Ratio or EER rating. Look for the ENERGY STAR label, which indicates an EER of 9.4 or10.8 depending on the capacity and style. To have Energy Star status, brands must meet or exceed 10.7 or 10. 8 EER for window or room units. This means a model is at least 10 percent more efficient than the standard. Place window air conditioners in windows on the north side or in shaded areas. Insulate or store window air conditioners in the winter.
To operate efficiently, heating and cooling units must be sized correctly for the space. An over-sized system wastes energy, costs more up front and to operate over its lifetime, and will not dehumidify or provide comfort like it should. Maintenance of heating and cooling systems is critical. Have systems serviced annually and maintain clean filters as specified.
For additional savings, use natural air ventilation when possible to cool the home and reduce energy use. Shade and awnings can reduce heating loads resulting in less energy used to cool a home.
| Cooling System |
Rating System |
Higher rating more efficient |
| Central air cooling |
SEER
EER
|
14 to 18
11 or higher |
| Heat pumps: |
Ground source |
Water source |
Air source |
|
|
| |
| 14.1 to 25.8 |
| 16.2 to 31.1 |
| 11.5 and up |
| 14 to 18 |
|
| Room air conditioners |
EER |
9.4 to 10.8
Depends on type and style |
Lights Out
Lighting accounts for 5 % to 10 % of the total home energy use. ENERGY STAR qualified light bulbs provide bright, warm light while using 2/3 less energy than standard lighting, generate 70% less heat, and last up to 10 times longer than traditional incandescent light bulbs. Replacing one traditional incandescent bulb with an ENERGY STAR compact fluorescent (CF) will save about $25 per bulb in energy costs over its lifetime. Although the CF bulbs may cost more up front, they save over the long run.
Compact fluorescent bulbs produce the same amount of light or lumens as incandescent, but they use less energy or watts. If you use fluorescent bulbs, be careful not to break them as they contain a small amount of mercury.
A newer very efficient light source is LED (Light Emitting Diode) seen in traffic lights, brake lights and flashlights, and lighting for homes. Light emitting diode technologies are creating advances in solid-state lighting (SSL). More advances may mean SSL will compete as a significant low energy use light source for the home. Solar powered exterior and porch lighting is also available.
Annual Operating Cost (same amount of light or lumens) |
Incandescent Bulb |
Florescent Bulb |
| 1 bulb costs about $4.80/year |
1 bulb costs about $1.20/year |
| 10 bulbs cost $48.00/year |
10 bulbs cost $12.00/year |
When “Off” is “On”
When computers, printers, TVs or other appliances aren’t being used, turn them completely off or use a power strip to turn off the system. Household appliances, TVs, and electronics continue to use energy when turned off if they power clocks, remote controls, and other features. About 40% of the electricity used to power home electronics is used while the products are turned “off”; electronics in the sleep mode can use up to 20% of electricity needed when they are fully on.
Electronics that have the ENERGY STAR label use as much as 50% less energy to perform these functions. Select ENERGY STAR appliances and electronics with power management capabilities to eliminate energy waste. For example, printers with automatic "power down" features can reduce their electricity use by more than 65%. ENERGY STAR qualified office products use about half as much electricity as standard equipment.
Turn off coffee pots, radios, TVs, and other items when they are not in use. For example, a typical coffee pot costs 4 cents per use and another 4 cents per hour to keep the coffee warm.
Managing the heat loss and gain in homes through caulking, weatherstripping, insulating, sealing air ducts and selecting high performance windows can save energy and dollars. Selecting ENERGY STAR qualified appliances, lighting, and electronics adds to the savings.
| The U.S. has about 5% of the world’s population, but uses about 26% of the world’s energy. In 2004, home energy consumption, including electricity, accounted for about 21% of the total U.S. energy use according to the U.S. Department of Energy (DOE) and USDA Climate Vision. Homes account for about 17 % of total U.S. greenhouse gas emissions according to HUD. |
|
3. Frozen and Canned Fruits And Vegetables Can Be Just As Good As Fresh
By Georgia Jones, UNL Food Specialist
Nutritionally, there is no difference between canned, frozen and fresh vegetables or fruits. However, taste and texture can be affected due to preservation methods.
Canned fruits and vegetables typically are softer than fresh or frozen fruits and vegetables. Canned vegetables have a slight change in taste due to salt content and the actual preservation process. Canned fruits can taste sweeter because sugar is added during the preservation process.
To ensure high quality taste, can fruits and vegetables as soon as possible. Once canned, label fruits and vegetables with a description and date. Stored in a cool, dry place, canned fruits and vegetables can last for about a year.
Frozen fruits and vegetables aren’t as soft as canned vegetables, but are softer than fresh fruits and vegetables. Generally, frozen vegetables have more flavor than canned vegetables because they aren’t as processed as canned vegetables. In addition, plain frozen vegetables don’t have anything added to them, but they are heated, or blanched, before frozen.
Frozen fruits do not need to be heat treated like frozen vegetables, but ascorbic acid or lemon juice can be added to them before they are frozen. Ascorbic acid and lemon juice help prevent browning when the fruits thaw out.
Label frozen fruits and vegetables and mark their freezing date. Frozen fruits and vegetables should be good for about eight to 12 months when stored at zero degrees or lower. Freeze fruits and vegetables as soon as possible after harvest to ensure quality.
|
4. Enjoy Memorial Day Without Foodborne Illness
By Julie Albrecht, UNL Food Specialist
Memorial Day is a popular time for grilling out and enjoying spring weather with family and friends. The long weekend really can be successful by keeping hot foods hot and cold foods cold so foodborne illness doesn’t crash the party.
Mishandling raw meat is a common cause of foodborne illness. Frozen meat should be completely defrosted in the refrigerator so it will cook more evenly. If taking the meat to a grill site, pack it in a cooler with ice so it stays below 40 degrees. Pack beverages and meat in separate coolers to prevent cross contamination and keep the meat colder longer.
Defrosting the meat in the refrigerator prevents the growth of harmful bacteria that can result from thawing meat in the microwave. If meat is defrosted in the microwave, it should be cooked immediately.
Remove only the amount of meat from the cooler that will be grilled at one time. In addition, make sure all utensils, cutting boards and plates are clean and that people handling the meat have washed their hands. Never reuse utensils that have touched raw meat on cooked, ready-to-eat foods.
To accurately judge whether meat is grilled to a safe internal temperature, insert a food thermometer into the center of the food. Color alone doesn’t signal doneness, as a hamburger with pink in the middle can have a higher internal temperature than a brown one.
Hamburgers and other ground meat patties should be cooked to an internal temperature of 160 degrees, fully-cooked hot dogs to 165 degrees and chicken breasts to 165 degrees. Medium-rare steaks should be 145 degrees in the center, medium steaks to 160 degrees and well-done steaks to 170 degrees.
Once meat has been removed from the grill, it should be kept at 140 degrees or warmer and not be allowed to sit out for more than two hours, or one hour if outside temperatures are above 90 degrees. Food that sits out longer should be thrown away because bacteria have had a chance to spread through the food. Keep cooked meats hot by setting them to the side of the grill rack, where they will not overcook but remain hot.
Wait to remove hot dishes from the oven or grill until all guests have arrived and other dishes are prepared. If electricity is available, crock pots can be used to keep other hot dishes above 140 degrees.
Cold dishes should be transported to the grill-out site in a cooler packed with ice to ensure temperatures stay below 40 degrees. Coolers should be kept in the coolest part of the car and placed in the shade upon arrival at the cookout site. Keeping the covers on containers also will help food stay cold.
It is a good idea to place serving tables in the shade. There are a handful of nonperishable foods that can be left out for guests to enjoy throughout the afternoon or evening, such as chips and popcorn. Salads, cream based dips and other chilled foods can be left out as long as they are kept on ice. To further promote food safety, use a separate serving utensil for each item to avoid cross-contamination.
Try to prepare just enough food to get eaten to avoid having leftovers. Following a meal, leftovers should be cooled down as soon as possible and put away. Be sure to have plenty of refrigerator space or coolers packed with ice on hand. This is particularly important when temperatures reach 90 degrees. In these situations, foods should not be left unchilled for more than one hour.
|
| |
5. UNL Soil Fertility Web Site
By Charles Shapiro, UNL Soil Scientist
Need information on soil fertility or testing? Visit UNL Soil Fertility online and click on 'Soil, Manure and Plant Analysis'. At the University of Nebraska-Lincoln Soil and Plant Analysis Laboratory (SPAL), you can print off submittal forms for soil and water sample analysis, and check the current prices for testing.
UNL Soil Fertility, http://soilfertility.unl.edu
|
UPCOMING EVENTS
|
6. Spring Affair- "Gardens for Green Living", April 28
Mark your calendars the 2007 Spring Affair “Gardens For Green Living”, including educational programs and their annual plant sale. Sponsored by Nebraska State Fair Park & Arboretum, and the UNL Botanical Garden & Arboretum.
More information, or call (402) 472-2679.
Date: April 28, 2007
Time: 9:00 a.m.-4:00 p.m.
Location: Agriculture Hall, Nebraska State Fair Park in Lincoln, NE
|
7. Saline County Beef Classic, May 6
All 4-H'ers and FFA members are invited to participate in the Saline County Beef Classic scheduled for Sunday, May 6, 2007, 10:00 AM, at the Saline County Fairgrounds, Tuxedo Park in Crete, Nebraska.
Brochure
For more information, contact:
UNL Extension in Saline County
(402) 821-2151
|
8. UNL Termite Workshops- May 3, 15 & 17
A workshop for homeowners “Everything Homeowners Should Know About Termites and Termite Control” will be held in May. The goal of this program is to educate attendees so they will be able to make better decisions about termites and termite control.
- Learn to identify termites and their damage
- Learn how to make good decisions about treatment
- Be a smarter consumer!
May 3, Omaha: Douglas/Sarpy County Extension Office, 8015 W. Center Rd.
Local contact, Dennis Ferraro (402)444-7804
May 15, Weeping Water: Cass County Extension Office, 8400 144 St. (Cass County Fairgrounds).
Local contact, Terry Hejny (402)267-2205
May 17, Lincoln: Lancaster Extension Education Center, 444 Cherrycreek Rd.
Local contact, Barb Ogg (402)441-7180
Time: 6:30-9:30 p.m.
Registration: $25.00 per person, includes updated reference materials
Program brochure
Pre-registration payment is not required, but the public is asked to call ahead so enough reference materials are available.
Realtors! Attend the May 15 or May 17 session, and real estate licensees receive 3 hours basic credit (0048) from the Nebraska Real Estate Commission. (Realtor Details/Brochure)
|
9. 4-H Horse Judging Contest, May 30 & June 27
| Date |
Location |
|
| May 30 |
Pitzer Ranch Arena |
Ericson, NE |
| June 27 |
Pine Ridge Stables |
7 miles North of
Ashland, NE
or 8 miles South of Yutan, NE |
Time: 8:30-3:00 p.m.
Registration: $3.00 per person
| Schedule: |
|
| 8:30 a.m. |
Registration |
| 9:00 a.m. |
Welcome & Orientation |
| 9:15 a.m. |
4 Halter Classes
3 Performance Classes
4 Sets of Questions
2 Sets of Oral Reasons (Sr. Division) |
| Lunch |
Available on Grounds |
| 1:30 p.m. |
Oral Reasons (Sr. Division) |
| 3:00 p.m. |
Presentation of Awards |
Club and County teams will consist of 3 or 4 individuals with top three scores. Please have teams formed before registration. Register only once - team members will automatically be entered as individuals.
DIVISIONS:
Jr. Individual, Jr. Team - under 12 years of age by January 1, 2007
Sr. Individual, Sr. Team - 12 years of age by January 1, 2007
Adult - 19 years of age by January 1, 2007
4-H’ers who have represented Nebraska at a National Horse Judging Contest must judge in the adult division.
For more information contact:
Steve Niemeyer, UNL Extension Educator, (308) 346-4200
Monte Stauffer, UNL Extension Educator (402) 444-7804
|
10. From Recipe to Reality Seminar, June 1
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.
|
11. "A Day in the Gardens", June 2
Come spend “A Day in the Gardens” at the beautiful Eastern Nebraska 4-H Camp. 4-H participants, their parents and siblings are welcome. This educational opportunity is limited to the first 30 paid 4-H members.
Plan to arrive early. Local beekeeper Everett Smith will give a presentation during registration from 8:30-9:00 a.m.
Four sessions including gardening, prairies, trees, and landscaping will take place throughout the day. Each session will include three topics, hands-on activities, and take home materials that can inspire future 4H projects.
Finally, an optional nature hike will take place from 4:00-5:00 p.m., illustrating some of concepts learned throughout the day.
Date: June 2
Time: 8:30 a.m.- 5:00 p.m.
Location: Eastern Nebraska 4-H Camp, Gretna, NE
Registration Fee: $5.00 per person, includes lunch
Registration Deadline: May 15
Brochure
For more information contact:
UNL Extension
(402) 426-9455
|
12. 4-H Family Livestock Judging Contest, June 7
The Dodge County 4-H Program invites all 4-H families interested in spending time
together and evaluating livestock to attend the Dodge County 4-H Family Livestock
Judging Contest. This is an awesome opportunity for inter-generational interaction.
4-H clubs and individuals are also welcome to take part in this family event!
Brochure
For more information contact:
UNL Extension in Dodge County
(402) 727-2775
|
13. 4-H Meat Goat Clinic and Progress Show, June 9
All Nebraska 4-Hers, ages 8-18, and currently enrolled in the 4-H Meat Goat project are invited to participate in the Gosper County Meat Goat Clinic and Progress Show on June 9th at the Gosper County Civic Center in Elwood, NE.
Scott Pruett of Colorado will conduct the Clinic in the morning and judge the Progress Show in the afternoon. Pruett has been involved with 4-H livestock all his life. He participated on Kansas and Texas college livestock judging teams. He has judged livestock at county and state levels. He and his family live near Keenesburg, CO and raise cattle, sheep and boer goats.
During the clinic, Pruett will discuss goat health, nutrition and handling, genetics, marketing, the future outlook of the goat market, fitting for shows, how to judge breeding and market goats
Clinc & Show Schedule
Weigh-Ins: 8:00 to 8:45 a.m. and 12:30 to 1:00 p.m.
Registration: 8:30 a.m.
Clinic Begins: 9:00 a.m.
Progress Show begins: 1:30 p.m.
Registration: $20 per family, $10 per individual
Pre-registration for clinic/show welcomed. Fees include clinic and handouts and up to 3 goats per 4-H family to show. Any more than 3 goats is an additional $3 per goat.
Clinic Brochure & Registration Form
For more information contact:
Jon Wooters or Kathy Beck
(308) 785-2390
|
14. 2007 4-H Fort Robinson Horse Camp, June 14-16
Slide on in to the 2007 4-H Horse Camp. 4-H member of all ages, along with their leaders, sponsors or parents are welcome. All participants should be prepared to take care of themselves and their horse.
What to bring: Bed rolls, towels, toiletries, tents, campers, snow boots, clothing (wet/dry, cold/hot), flashlight, lunge line, a smile, plus one (1) thingamajig, hammer, your favorite lariat, camera, pitchfork, helmet(if you have one) and a horse you can handle. Swimming is available at Crawford and Ft. Robinson.
The 4-H code of conduct will be in effect. Campers out of compliance with the 4-H Code will be dismissed.
Camp training topics will include senior, intermediate and junior reining, English equitation and trail class, braiding nylon lead ropes, roping skills and 12 horse games.
Date: June 14-16
Location: Fort Robinson State Park
Registration fee: $35.00 per camper
Registration deadline: June 4
Brochure
Registration Form
For more information contact:
Scott Cotton
UNL Extension Educator
(308) 432-3373
scotton2@unl.edu
|
15. Animal Science Contest Day, June 18
4-H club or family teams are invited to participate in the South Central 6- Animal Science Contest Day, June 18 at the Nuckolls County Fairgrounds in Nelson, NE. The day's events will include a poultry contest, skill-a-thon and livestock judging contest.
Brochure
For more information contact:
Crystal Fangemeier
UNL Extension
(402) 225- 2381
cfangmeier2@unl.edu
|
|
|
|
|
