By Christine McPheter
Pizza Dough for the Grill
By Frank McClelland Fine Cooking Issue 66
Scott Phillips
Yield: Yields enough for eight small pizzas.
Figure one to two balls of dough per person. Make two separate batches if you need more dough.
Ingredients
Western Bean Cutworm eggs have been found Northwest of Fowler in a corn field. This insect is an occasional problem in Western Kansas. Careful scouting and timing of sprays are necessary to obtain adequate control.
The larvae feed on the reproductive parts of the plant – tassels, pollen, silks, and developing ears in corn and flowers, leaves and developing pods in dry beans. Infestations can cause considerable losses in both quantity and quality of the crop produced. Damage from the larval feeding can also lead to secondary fungal infections in corn ears and can open up pods to pathogens and other insects in dry beans.
By Christine McPheter
Easy Ways to Cut a Mango
A mango has one long, flat seed in the center of the fruit. Once you learn how to work around the seed, the rest is easy.
Always use a clean knife and cutting board to cut a mango. Sanitize your hands, work area, utensils and cutting board before handling or cutting any fruits or vegetables, especially if you’ve handled any type of meat or seafood.
Always wash the mango before cutting.
How do you select a mango? Learn how to choose a mango that will be perfect for your next dish!
By Christine McPheter
On July 4th 1776, the United States of America proclaimed its independence from England by signing the Declaration of Independence.
While the signing of the Declaration itself was not completed until August, the Fourth of July holiday is seen as the official anniversary of U.S. independence.
Although Philadelphians marked the first anniversary of independence in 1777 with spontaneous celebrations in the streets of Philadelphia, the first recorded use of the name “Independence Day” wasn’t until 1791 and Independence Day celebrations only became common after the War of 1812.
By the 1870’s, Independence Day had become the most important secular holiday on the American calendar and has transformed into what is known as the 4th of July today.
In 1870, The U.S. Congress made Independence Day an unpaid holiday for federal employees, though it wasn’t until 1941 that Congress declared Independence Day to be a paid federal holiday.
This week is going to be a tough one on our furry friends. The forecast high temperatures range from 95-104⁰F for this week. On top of that, firework sales have begun and the 4th of July is Saturday.
Heat
First, let’s start off discussing the heat. Now, if your pet is 100% indoors, you can skip down to the Fireworks section. Even animals that are acclimated to the heat, still need to be closely monitored during excessive heat warnings. The best place is to keep them inside in a cool place. But if animals can’t be brought inside, they need plenty of shade and water. Misting fans, sprayers and just a hose can keep pets cool, but I’d not recommend giving the neighborhood cat a bath!
Continue reading “Pet Safety for Excessive Heat and Fireworks”
2020 Wheat Harvest is over for some, in full force for others, and just getting started some. Now is the time to think and consider options for the 2021 wheat crop. To help guide growers on their decisions on May 27 and 28, K-State offered its first Virtual Wheat Field Day on YouTube. It has been a handful of years since Meade County Extension has hosted a Wheat Plot Tour, but this virtual day gives growers the opportunity to get information on crop advances and challenges while keep producers safe from COVID-19.
Normally plot tours include discussion of the wheat varieties planted at the location, including new and upcoming as well as established ones, as disease pressure from the year. A great reference for wheat producers is the Wheat Variety Disease and Insect Rating 2019. 2020’s version should be published August, after this year’s data is collected.
Because time is precious to all of us – here is a break down along with time stamps if you would rather cut to the chase.
By Christine McPheter
Share your COVID-19 story. Not only does this spread the wisdom you’ve gained over the years, but it empowers and inspires others who learn from your stories. COVID-19 changed so much in our day-to-day life, we’ve made that the focus of our efforts this year. But now it’s a time to reflect on what’s different, what you’re hopeful about, and what you and others will do to help our community come back together. It has been a Culture of Change.
Today as I write this blog it is June 17th, 2020 –Day 56 of Pandemic stay at home orders-remote work-whatever you want to call it. And now back in the office and July 4th we are released. I look back on the parent’s that tried to home school their children, mothers and fathers that now were cooking meals, and parents working around the children at home. We did survive without connection with our friends, because we had phones. COVID 19 is now COVID 15 pounds for some people. People remained social, ZOOM, FaceTime or SKYPE and I’m sure the younger generation had a way I don’t even know. I think a lot of pantries-across the country are stocked with package goods, and freezers are full as well. Motivation is complex and everyone is trying to feel “Normal”. But for me we still have uncertainty-jobs are being put on furloughs, anxiety, and will coronavirus start back up? But it all has become a BIG Challenge.
SW agents are doing an on-line program for Diabetes. As older people this on-line culture is different for many and zooms is a different way to learn, and all of this is becoming a way of life. All new experiences gained because of COVID 19 have made us all realize, people are valued for the differences, and experiences are built upon those learning opportunities. We still have 2 more classes Tuesday, June 23 and June 30th. Call 620-873-8790 if you are interested in joining.
Our summer and fall times are not going to look the same, but we need to stay healthy and that is our challenge now. Cooking outside or inside follow these 4 RULES.
4 steps to food safety
It’s always best to keep a clean cooking space, but it gets a little harder to do outside. Here are 4 easy tips, so no one gets sick.
https://www.ncoa.org/blog/make-your-mark-during-older-americans-month/
By Christine McPheter
People with Medicare often have questions about health insurance, but all too frequently they have limited resources to obtain objective information. Many need information and assistance regarding their decisions in the following areas:
Some people with Medicare have problems such as the following:
K-State Athletics recently announced they will host the first Celebrate Agriculture Day with K-State Football this fall. While the plans have been in the works for quite some time, the past couple of months have highlighted what Kansas State University have always known – the importance of the agriculture industry not only for our state and country, but also the world at large. Our history as Kansas State Agriculture College is something we recognize and celebrate.
The designated Celebrate Agriculture game is November 7 against Texas Tech, and K-State is excited to honor one Willie’s Farm Family from each county!
Continue reading “WANTED: Willie’s Farm Family at K-State Football’s Celebrate Agriculture Day”
Many times I hear from clients “I water my grass, that’s enough for my trees.” Even in a year with sufficient rainfall, watering your grass is not enough water for a tree. Successfully established trees and shrubs have a moisture requirement just like any other plan. And yes, to some extent they can pull water from turf watering, but the overall health of these plants is at a higher risk.
Our past Office Professional, originally from Missouri, always commented on how much we liked our trees in Meade County and the extent a client was willing to take to keep a tree healthy in Southwest Kansas. She was right, it takes time and effort for a large tree, which cannot be replaced quickly.
First we need to consider the plants that serve a legitimate purpose as a landscape element by providing shade, privacy or curb appeal. Then look at outlying plants that probably don’t have as much importance, these may be allowed to stress more, even to the point of going into summer dormancy. But don’t overlook these plants, especially if they are not native.
Continue reading “Watering During a Drought: Trees & Shrubs”
The extended forecast from the National Weather Service of Dodge City is not looking promising for any significant rain fall in the coming weeks. Because of this, I’m going to take the next few weeks to highlight how to keep plants healthy during a drought.
Most everyone can appreciate a lush green lawn. However, not everyone loves the maintenance or the associated costs. By watering our lawns efficiently, water consumption can be reduced by up to 50 percent with only a 10 percent reduction in turf quality. Don’t let that scare you off just yet, stick with me here. To a majority of us, this change is hardly noticeable and leads to positive effects such as less frequent mowing and fewer weeds, diseases and insects. For those that don’t water, supplementing our lawns with water during a drought can help maintain a good stand of turf. Over time, poor turf stands can encourage weed growth.
Many of us have probably seen barn swallows starting to build their nests close to structures, but some of us may not appreciate their presence. Originally swallows were cave breeders, but now most build nest on human-made structures.
Barn swallows typically nest multiple times throughout the summer and have a 14 day gestation period before the eggs hatch. Then 2 to 3 weeks later the birds will fly the nest. The birds feed on flying insects and nest under overhangs. Barn Swallow parents sometimes get help from other birds to feed their young. These “helpers at the nest” are usually older siblings from previous clutches, but unrelated juveniles may help as well.
By Christine McPheter
Forgive Karen Blakeslee if she happens to tell you to mind your peas and carrots these days. She certainly means well.
That’s because the Kansas State University food safety specialist knows it’s nearly that time of year when many of the state’s gardeners are getting ready to bring in their first haul of the popular garden veggies.
Her advice: “Plan ahead!”
“Decide now how you want to preserve your produce and how much storage space is available,” said Blakeslee, who also is coordinator of the university’s Rapid Response Center for food safety.
K-State Research and Extension has several publications available online to help home food preservation enthusiasts safely preserve garden vegetables, including a How-to Guide to Pressure Canning and How-to Guide to Water Bath Canning and Steam Canning.
Continue reading “Whether Canning or Freezing, Think Safety First”
These pesky little insects are usually found on evergreen trees and shrubs. If left untreated, the insect will increase in population each year, eventually causing the defoliation of the plant.
In May each year, bagworms are just beginning to emerge from their eggs that have overwintered. The larva will continue to hatch through early June depending on weather conditions. The larva feeds on the plant foliage. Once they are 3 to 6 mm in length, they will produce a strand of silk to hang from, to disperse them to other near-by hosts.
By Christine McPheter
Food service operations have been revolutionized beyond the typical corner diner or family dinner table. Online meal kits, mobile food trucks, online grocery shopping and more have transformed how we shop and eat.
The Kansas Department of Agriculture did a review of social media sources for online food sales. The two most popular were Facebook Marketplace and Facebook private groups. Of all food sales via Facebook, the Marketplace function makes up 82 percent of food sales. These selling platforms were analyzed for state licensing risks related to food safety. They found 45.3% of foods sold were high-risk such as entrées, meats, and seafood. Medium-risk foods made up 41.3% such as canned goods, eggs and dairy. Low-risk foods made up 13.3% such as produce and baked goods.
To help these groups succeed, education tools for social media are being created to help keep buyers from getting foodborne illness.
Source: https://bit.ly/2WzsGUV
By Christine McPheter
When making yeast bread, sometimes the dough just needs a little boost. One method to do that is adding a dough conditioner or dough improver.
These ingredients look like flour, but are not. They help improve gluten development to give higher volume and finer texture. Commercial bakeries use them because of the automated equipment which can be hard on bread dough. They are also added to frozen dough to withstand the damage ice crystals impart on gluten structure. Using dough conditioners can shorten mixing time and speed up fermentation.
Examples of dough conditioners include vital wheat gluten, amylase enzymes, ascorbic acid, and emulsifiers.
Source: How Baking Works, by Paula Figong
By Christine McPheter
Instant bakers are now in about every home kitchen. That has created a demand for certain ingredients, including yeast. Manufacturers are working hard to replenish the supply. But, buyer beware!
There are reports that bulk packages of yeast are divided into smaller quantities, repackaged, and then sold online or in stores. This is inappropriate and unacceptable.
Yeast is a living organism and when repackaged, that can compromise the yeast and the shelf life. And, once out of the original package, the shelf life is only 3-5 days. These repackaged products are being sold at very high prices, which is unethical.
By Christine McPheter
In Kansas, consumers have the choice to purchase raw milk directly from the farm only. The milk must be clearly labeled as “raw” or “unpasteurized-ungraded” milk.
Numerous research studies show that raw milk can contain disease-causing pathogens. Pasteurizing raw milk has long been a proven and effective process to make milk safe to consume since the late 1800’s. It prevents tuberculosis and brucellosis, among other pathogens, from causing illness in humans.
We love our trees in Southwest Kansas! Trees are an important part of landscaping and also add value to our homes. A healthy tree, that is properly shaped can help increase its longevity. Pruning out weak and dead branches can help the tree withstand strong winds and decrease the chances for insect damage and disease. In this blog post, we will be covering the basics on properly pruning trees that are do-it-yourself tasks. If you have large, older trees, it is recommended to hire a professional arborist for safety.
First off, let’s take some time to review the science within the tree. The main parts of tree are the roots, stem, branches and leaves. When looking at the stems and larger branches, the cross section includes the outer layer of bark, phloem, cambium, sapwood, heartwood, and the pith.
The important layers for pruning include the phloem and cambium. The phloem transports nutrients up the tree from the roots to the leaves. The cambium is responsible for healing deep wounds. Cambium cells should never be allowed to dry out. They are killed easily by tar, turpentine and creosote.
The most common error I see is improper location and angle of the prune cut. Just remember – Location, location, location! Cutting to close to the trunk could kill off parts of the tree because of excessive damage to the cambium. Cutting too far out, the callus (part of the cambium) will not be able to grow around the wound to heal it.
Continue reading “Deciduous Trees: Basic Maintenance Pruning”
Each spring, I always look forward to the 4-H camp planning meeting. With 20 counties involved, we meet in a central location. The drive home typically takes me past a few garden centers, where usually I surrender to my excitement of purchasing flowers for my outdoor containers. This year, camp is canceled, because K-State Research & Extension’s number one priority is keeping our participants healthy. I can all but assume that my next essential trip out of town, I will no longer be able to contain myself and purchase quite the selection of plants to enjoy. It is a bonus this year because the plants won’t suffer during camp season while I’m gone!
With just a little bit of thought and planning for your containers, you can increase your home’s curb appeal, and enjoy some color this spring and summer.
Meade County Extension’s Family and Consumer Science Agent is Christine McPheter. Christine started with Meade County in 2002. She grew up in Cloud County on a farm and attended Kansas State University.
Currently, Christine serves on Extension’s Adult Development and Aging Program Focus Team. Serving on the team, Christine helps give input to statewide programs and also helps put on local programs focusing in on Aging.
Christine also shares responsibilities with the 4-H Youth Development Program with her co-worker, Elly Sneath.
Meade County Extension’s Agricultural & Natural Resources Agent is Elly Sneath. Elly started with Meade County in 2006. She grew up in Pratt County on a farm and ranch, where she attended Pratt Community College before transferring to Kansas State University, majoring in Animal Science with a Business Option.
Currently, Elly serves on Extension’s Farm Management Program Focus Team. Serving on the team, Elly helps give input to statewide programs and also helps put on local programs focusing in on Farm Management.
Elly also shares responsibilities with the 4-H Youth Development Program with her co-worker, Christine McPheter.
If you are not familiar with the Cooperative Extension System, it is an effort of the United State Department of Agriculture; the land-grant university, Kansas State University; and the local extension board representing local citizens. Simply put a Federal, State and Local partnership.
Continue reading “Welcome to the blog for Meade County Extension!”
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