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Wild West District Extension Blog

Author: Kylee Harrison

Snack in Season

Posted on by Kylee Harrison

Snack in Season

By Alma Varela

Fruit is a healthy option for snacking. According to the USDA, we need at least a cup of fruit a day. Fruit contains essential nutrients like Vitamin C, which is important in helping the body repairs itself. Vitamin C also aids in the absorption of iron. Pineapples are in season in the month of May, so take advantage of this sweet fresh fruit and make pineapple leather for on the go snacks.

Pineapple Leather

Ingredients

  • 3 cups of chopped pineapple
  • 2 tablespoons honey

Directions

  1. Preheat oven to 200 degrees
  2. Blend ingredients in blender until smooth
  3. Line a 13 in. x 18 in. baking pan with parchment paper
  4. Pour mixture and spread evenly
  5. Bake for 3 – 4 hours
  6. Let cool completely and cut into strips
  7. Store in airtight container

 

Onions Which one is Right?

Posted on by Kylee Harrison

Onions Which one is Right?

By Nancy Honig

Did you know that the onion is part of the related to the lily and in my opinion is one of the most important vegetables out there! Onions are members of the allium family, a genus of pungent plants that also includes garlic, leeks, chives, ramps, and hundreds of other species. Even among onions there are many, many different types, each with its own special qualities. There are two main classifications of onions- green (also called scallions) and dry onions, which are simply mature onions with a juicy flash covered with dry, papery skin. Dry onions come in a variety of sizes, shapes, and flavors.

When you are at the grocery store and see the variety, it can be overwhelming. Here are some basics to help you understand which onions are best for which dishes.

Yellow onion – The typical onion most are familiar with is the yellow onion. It is the workhorse of kitchen. They can be used in savory dishes either raw or cooked, they hold up well in soups, stews, and sauces. The yellows hold up extremely well over that process of caramelizing because it is a long, slow heat.

Sweet onion – Among the sweet varieties the most common in our area is the Vidalia. These are large, pale-yellow onions that are exceedingly sweet and juicy. They are typically in season from May through July but can usually be found year-round. They are great for onion rings, roasting and grating. The Maui onion (from the island of Hawaii) are sweet mild and crisply moist. These sweet onions have a pale-yellow skin. The inside may look white, but they are yellow. If you’re looking for an onion that tastes amazing raw in salads, relishes or chopped as a garnish, go for sweet onions. They just have that mild onion flavor with a touch of sweetness that you can use in several things.

Red onion – These are best for eating raw and for pickling. They are excellent in salads, sandwiches, and guacamole. Red onions, specifically, can have a peppery, spicy flavor to them.” This variety is sweetest from March to September. Red onions pair well with equally strong-flavored greens such as kale or arugula. . Cut red onion can be soaked in cool water for a period, and the water can be drained off, resulting in less “bite” and pungency.

White Onions – White onions it the type of onion you’ll usually find in prepared salads (potato and macaroni salads, for instance) and traditionally in Mexican cuisine. White onions can be strong, but they tend to have less aftertaste.

Shallots – Shallots have a mild onion flavor. These bulb-shaped alliums taste like a garlic-onion hybrid. In French cooking, shallots are used in vinaigrettes and sauces, as well as on top of steak. When a recipe calls for a shallot and you don’t have one, you can likely substitute another type of onion for it.

Cutting onion is the one thing I hate about onions. I seem to be one who cries every time I cut them.  One of the things I discovered is that a dull knife smashes rather than slices, doing more damage to the onions’ cells and thereby releasing more of the tear-inducing compound. You can also try chilling your onions. It takes foresight, but chilling peeled, halved onions in the fridge or in a bowl of ice water for 30 minutes can lessen the chemical’s effect.

There are also lots of online tutorials for how to cut up onions if you struggle with the best way to slice or diced one. This is one of the beauties of YouTube is being able to watch something in real time and stop and start it.

When selecting your onions be sure and purchase firm onions that are free of blemishes. The papery orbs shouldn’t have a scent. Onions should be stored in a cool, dark place with plenty of ventilation. Be sure and check on them regularly to make sure they haven’t gone bad.

First Friday e-Calls

Posted on by Kylee Harrison

First Friday e-Call Webinars

By Kylee Harrison

First Friday calls are an excellent opportunity to learn about resources available across the state.  The purpose of the First Friday e-Call is to increase the local community’s knowledge of the experts, education, and economic resources available to help small businesses and entrepreneurs and to share innovations in community development.

The First Friday calls are hosted by K-State Research & Extension Community Vitality Specialist, Nancy Daniels.  Each month, she brings in an informative speaker and explains interesting opportunities for you and/or your community.

The e-Calls are hosted via zoom on the first Friday of each month at 9:30 a..m.   The next call will be May 6th and will feature Erik Pedersen and Amara Kniep, from NetWork Kansas, will share exciting opportunities made possible by a $500,000 grant from the Patterson Family Foundation.

To register for this e-Call or any of the future calls, please go to https://tinyurl.com/y9pjybxv

Cool-Season Grass Management Calendar

Posted on by Kylee Harrison

Cool-Season Grass Management Calendar

By Ron Honig

In an effort to help homeowners plan their lawn management procedures, K-State’s horticulture department has developed a calendar to follow for tips and reminders on cool-season lawn care.

The following suggestions are for cool-season grasses such as Kentucky bluegrass or tall fescue. Zoysiagrass, bermudagrass, and buffalograss are warm-season grasses and require a different maintenance regime.

March
Spot treat broadleaf weeds if necessary. Treat on a day that is 50 degrees or warmer. Rain or irrigation within 24 hours of application will reduce effectiveness. Combination herbicides such as Trimec or Weed-B-Gon containing the active ingredients 2,4-D and dicamba work well.

April
Apply crabgrass preventer when redbud trees are in full bloom, usually about April 1st to the 15th. Crabgrass preventers containing the herbicides Dimension (dithiopyr) or Barricade (prodiamine) normally provide season-long control with a single application. The preventer needs to be watered in before it will start to work. One-quarter inch of water will be enough to water in any of the products commonly available. Remember that a good, thick lawn is the best weed prevention and may be all that is needed.

May
Fertilize with a slow-release fertilizer if you water your lawn or if you normally receive enough rainfall that your turf doesn’t go drought-dormant during the summer. If there are broadleaf weeds, spot treat with a spray or use a fertilizer that includes a weed killer. Rain or irrigation within 24 hours of application will reduce effectiveness of the weed killer, but the fertilizer needs to be watered in. If you are using a product that has both fertilizer and weed killer, wait 24 hours after application before watering it in.

If grubs have been a problem in the past, apply a product containing imidacloprid or chlorantraniliprole during May or anytime from May through June for imidacloprid. These products work to prevent grub damage. If rainfall does not occur within 24 hours, irrigate with 1/4″ of water.

June through Mid-July
Apply a second round of crabgrass preventer by June 15 – unless you have used Dimension (dithiopyr) or Barricade (prodiamine) for the April application as those two will last all season. Again, remember to water it in.

Late-July through August
If you see grub damage, apply a grub killer that contains Dylox.

The insecticides imidacloprid and chlorantraniliprole are effective against young grubs but may not be effective on late instar grubs. The grub killer containing Dylox must be watered in within 24 hours or effectiveness drops.

September
Fertilize with nitrogen around Labor Day. This is the most important fertilization of the year. Water in the fertilizer if rainfall does not occur.

November
Apply nitrogen fertilizer. This fertilizer is taken up by the roots but is not used until the following spring. Water in the fertilizer.

Spray for broadleaf weeds even if they are small. Broadleaf weeds are much easier to control in the fall than in the spring. Try to spray on a day that is at least 50 degrees. Rain or irrigation within 24 hours reduces effectiveness. Follow the labeled use rate for all products.

Preparing for the cost of college

Posted on by Kylee Harrison

Preparing for the cost of college

By Kristin Penner

Does the price tag of your dream college have you a little worried?  Sometimes the initial sticker price is enough to discourage you from going to the one school you really want.  The good news is there are possibilities to assist you in going to the college of your choice, but you must do your homework.  There are a lot of factors that go into calculating the cost per semester.

What is included in the cost of college?

  • Tuition- The cost of taking courses- Course cost varies by school
  • Room and board- Lodging and food costs, vary by school
  • Books and supplies- this is an expense that most people don’t think about and books and supplies can be very costly and some classes need multiple books.
  • Fees- most colleges have additional fees for conveniences like parking and activities.
  • Travel and miscellaneous- This would be for gas, cell phone, and other monthly expenses you have.

These are all very important things to consider when you are trying to make the decision if you are able to afford the college you want.

What are you options for helping to pay for college? 

Scholarships- can make what you thought was not possible a possibility.  Apply for all scholarships unless there is a qualification that you do not meet.  You will have the opportunity to apply for local scholarships as well as, the college will have scholarships that can sometimes be renewable for several years helping to pay for your tuition.

Grants-  These are loans usually through the government that you do not have to repay.  Most of the time these are based off of household income so not everyone qualifies.  You should always check to see if you do or not.  You might be surprised.

Federal Student loans-  Loans through the government to help pay for your college expenses.  The amount you will receive is based off the income of the household as well.  Most will qualify for some type of assistance.  There are several different kinds of federal loans so you will need to read and understand what you will be applying for.  For more information, about the different types of financial aid visit, https://studentaid.gov/h/understand-aid/.

Private Student loans- These type of loans are not recommended unless you have exhausted all other resources.  They do not offer flexible repayment terms or have the protection the federal student loans do.  These usually have variable interest rates which cause your monthly payments to change.

Preparing to go to college and making sure you choose the right school can be very stressful.  There are lots of great resources available to help you make the best choice.  If you would like more information you can always contact your local extension office and we will guide you in the right direction.

Drink Your Water!

Posted on by Kylee Harrison

Drink Your Water!

By Alma Varela

Drinking water is a very important step in maintaining good health. The human body is made of 55 to 75 percent water. When we do not consume enough liquids, we become dehydrated. Dehydration can have a negative impact on our mental and physical health. Most adults need 6 cups of fluids a day; however, everyone’s needs are different. While drinking water is the best way to hydrate, we also get fluids from foods and beverages like milk, fruit juice, vegetables, soups, and yogurt. So, what are the benefits of drinking water?

  • Lubricates joints
  • Aids digestion
  • Delivers nutrients and oxygen throughout the body
  • Boosts skin health
  • Protects vital organs and tissue
  • Regulates body temperature
  • Flushes body waste
  • Supports weight loss

Concussions and TBI’s No Joking Matter

Posted on by Kylee Harrison

Concussions and TBI’s No Joking Matter

By Nancy Honig

When it comes to brain injuries, not a single injury or person is the same. The month of March is dedicated to improving awareness of brain injuries. I have personally known several people with traumatic brain injuries (TBI) that had results from mild to those who passed away from their injury. My brother suffered a TBI in his late twenties that had a lasting impact on the remainder of his life, this is part of the reason education about both TBI’s and concussions is very important to me.

There are a number of ways to hurt your head, from hitting it as you get into the car to falling off a bike. There were 9.5 million emergency room visits and over 61,000 TBI related deaths in 2019 with over 30% adults over the age of 65.

Traumatic brain injury is different than a stroke or other types of internal injury to the brain because it is attributed to an external cause, such as a bump, jolt or blow to the head, or penetrating injury — also to the head. So, what is the difference between a concussion and a TBI? A concussion is a TBI, but a TBI is not necessarily a concussion. A concussion occurs when your brain moves and hits the inside of your skull, causing bruising. The amount of damage determines concussion severity.

Symptoms can begin right away or come on gradually. One acronym used to recognize a concussion is HEADS;

H – headaches

E – ears ringing

A – amnesia, altered consciousness

D – double vision and/or dizziness

S – slurred speech

Moderate and severe TBIs are more serious injuries that concussions and can be caused by a severe blow to the head or penetrating injury. These are often caused by falls, car and bike accidents, sports injuries, and violence (including shaken baby syndrome). For older adults especially, traumatic brain injuries can have serious consequence including how someone thinks or functions. They can also impact a person’s emotional well-being. Because many older adults take blood thinner medications this can also greatly affect a brain injury.

The signs and symptoms are very similar to a concussion. They typically fall into 4 areas: Physical: Bothered by light or noise; Dizziness or balance problems; Feeling tired, no energy; Nausea or vomiting (early on);Vision problems.

Thinking and Remembering: Attention or concentration problems; Feeling slowed down; Foggy or groggy; Problems with short- or long-term memory; Trouble thinking clearly.

Social or Emotional: Anxiety or nervousness; Unusual or easy irritability; Feeling more emotional; Sadness.

Sleep: Sleeping less than usual; Sleeping more than usual; Trouble falling asleep.

Symptoms may be difficult to sort out as they are like other health problems. After a mild TBI or concussion a person may not recognize or admit that they are having problems or understand how the symptoms they are experiencing affect their daily activities. Problems may be overlooked by the person with the mild TBI or concussion, family members, or healthcare providers

I have personally observed these types of TBI related problems both with family and friends. Be aware of symptoms, take caution to avoid these whenever possible by wearing proper head gear, finding ways to help with fall prevention, and not putting yourself in dangerous situations that can cause injury.

Facts and tip sheets with more information from K-State Research and Extension is available at www.TBIoptions.ksu.edu and www.aging.ksu.edu. The site includes videos with survivors who share their stories about rebuilding their lives and relationships, and opportunities for reflective thinking and personal growth.

Get your walking shoes ready – it’s time for Walk Kansas!

Posted on by Kylee Harrison

Get your walking shoes ready – it’s time for Walk Kansas!

By Kylee Harrison

Walk Kansas

Walk Kansas is an 8-week healthy lifestyle challenge.  Participants can choose from three different lengths of challenges and participate either individually or with a team.  Teams can be family, coworkers, friends, community organization members, neighbors, or part of a faith-based community. We will send weekly motivation to help you achieve your goal.  There will be weekly fun prizes and events!  Here is a list of a few important highlights of Walk Kansas:

During the 8 weeks

What activities count?

  • Any moderate or vigorous intensity activity..
  • Strengthening exercises also count and these activities are part of the physical activity

Want more information or to register? Visit www.walkkansas.org

Increasing Tomato Yields with Red Plastic Mulch

Posted on by Kylee Harrison

Increasing Tomato Yields with Red Plastic Mulch

By Ron Honig

Most gardeners employ some type of mulch system in their gardens to control weeds and conserve moisture.  Research has shown certain vegetables may gain an advantage by using varying colors of plastic mulch.  Kansas State University Horticulture Expert Ward Upham provided the following report on the use of red plastic mulch under tomato plants.

Upham says plastic mulches have long been known to provide advantages for the vegetable grower including earlier fruiting, increased yields and weed control. More recently, advantages have been noted for colored mulches over the more traditional black plastic mulch.

With tomatoes, the color of choice has been red. Though normally there is an increase in production of marketable fruit with red mulch over black mulch, the amount of the increase varies with the type of year we have. There may be no increase during years of near-perfect weather or up to a 20% increase with less favorable growing conditions. A good average expected yield increase is about 12%.

How to Apply Plastic Mulch

Upham says commercial growers have a mulch-laying machine that applies the trickle (drip) irrigation line and the mulch in one operation. Home gardeners must do this by hand. The first step after soil preparation is to place a trickle line near the center of where the mulch will lay as the plastic will prevent rainwater or overhead irrigation from reaching the plants.

Then, Upham recommends to construct trenches for the outer 6 inches of the plastic mulch. This allows the center of the bed to be undisturbed with the edges of the mulch draping down into the trench. Fill the trenches to cover the edges of the mulch. This will prevent wind from catching and blowing the mulch. Upham states, if the soil has been tilled, a hoe is all that is needed to prepare the trenches.

It is important to remember that the red plastic sheet must be on top of any other mulch so it can reflect the light back to the tomato plants.  Placing an additional organic mulch such as straw on top of the plastic in an attempt to hold the plastic sheets down, will negate the benefit received from the light reflection.

The red plastic mulch is available from a number of sources.  Check with your local garden supply store, but an online search will also provide a number of vendors offering the red plastic sheets.

 

 

 

The use of red plastic mulch has shown an average tomato produce yield increase of approximately 12 percent.  (Photo courtesy of Ward Upham, Kansas State University).

 

Do you eat dinner as a family?

Posted on by Kylee Harrison

Do you eat dinner as a family?

By Kristin Penner

Making meals at home is a great way to save money and spend quality time as a family.  Over the year’s family meal times have decreased.  This is mostly due to schedule conflicts.  Making time for family meals is beneficial to parents and children alike.  Children who eat meals as a family have improved food habits.  They tend to eat more fruits and vegetables and less fried food and sodas.

Meal times are also a great time to connect with your family members and see how things are going for them.  A few tips in helping make family meal times the most successful are: Turn the TV off, Fix the meals together- make it fun, let everyone have a turn in talking about their day, keep the meal pleasant, don’t make this a time of punishment, and make sure it is a priority for everyone to be at the table.

If family meals are not something your family is used to, start by making a commitment as a family of days of the week you will prepare a home cooked meal and eat together.   The results you will see will eventually lead the family to make this a consistent habit.

Women are a Family’s Health Promoter

Posted on by Kylee Harrison

 

Women are a Family’s Health Promoter

By Alma Varela; Published by SW Region Community Health Corner, A Monthly Newsletter by K-State Research and Extension, the Immunize Kansas Coalition and local partners supporting women’s wellness

Women are leaders of health for their families and communities. For example, mothers are often the first to recognize when their children are not feeling well and know the best ways to prevent family illnesses. Also, the majority of women have jobs. For those fortunate enough, those jobs have essential benefits like health insurance, family and sick leave, and wellness programs. Women sometimes don’t prioritize their own well-being and delay check-ups that can prevent chronic conditions. That’s why K-State Research and Extension and partners provide the SW Region Community Health Corner newsletter. Each monthly newsletter will contain information about women’s health, immunization, and how to improve health literacy. Health Literacy means building skills like reading medicine labels and consent forms, understanding instructions given by health providers, and understanding blood pressure readings, coping with stress and seeking health for all. Women use health literacy skills to communicate health needs and make health decisions to ensure her well-being and that of her family.

Vaccination How do vaccinations work, and why are they important?

Did you know that vaccines have been around for over 200 years? In 1796 the first vaccine was made to stop a disease called Smallpox. Since then, scientists have worked hard to create new vaccines to keep us healthy and safe.

Vaccines work by tricking our body into thinking we have been exposed to a germ. To do this, scientists take a dead, weakened, or harmless part of a germ and introduce it into our bodies. Our body reacts to the harmless germ by alerting our immune system to an intruder. Then, our immune system sends fighter cells to attack the intruder. During the attack, our body learns to recognize the germ so the next time it enters our body, we do not get sick. This process is called Acquired Immunity. When you get vaccinated, you not only help yourself, you protect everyone around you, Especially those who have weakened immune systems. This protection is called Heard Immunity. It occurs when the germ can’t get to a vulnerable person because so many people around that person are vaccinated.

Vaccination works much like an umbrella that offers protection from getting wet in a rainstorm. Though you might get a bit of sprinkle here or there, an umbrella keeps you from getting drenched. A vaccination works similarly for protection against viruses. Thanks to Justin Goodno, Barber County Agriculture and Natural Resources, for sharing this analogy.

Find a vaccine near you:

Text your ZIP code at 438829

Call 1-800-232-0233

Oatmeal

Posted on by Kylee Harrison

Oatmeal

By Nancy Honig

January is typically full of cold days where something warm sounds tempting. It is also a month during which some of us are feeling the cost of Christmas, and looking for economical foods. Enter oatmeal! Oatmeal is a delicious whole grain food with many healthful benefits. It is rich in fiber, which helps maintain a healthy bowel, lowers cholesterol levels, and promotes heart health.

Oatmeal is most eaten for breakfast, but oats can be included in many recipes, such as breads, cookies, and even meatloaf! Although instant or quick oats are the best known types, there are many different kinds of oats you can include in your diet.  Oats are whole grains with both bran and germ intact. As such, they are a good source of soluble fiber, the fiber that helps lower your body’s cholesterol, and appears to reduce your risk of heart disease. The way oats are processed influences their nutritional value and benefits.

Rolled oats are the traditional forms of oatmeal that we see in the grocery store. Rolled oats are oat groats which have been de-husked and then steamed, before being rolled into flat flakes under heavy rollers (rolled oats!) The oat flakes are toasted to remove moisture and make the oats shelf stable.  Quick-cooking oats are rolled oats cut into small pieces, so they also retain their nutrient value while cooking fairly quickly. They are rolled thinner and cooked/steamed longer before flaking and drying, so they absorb water rapidly and cook more quickly. Old-fashioned rolled oats are created after steaming oat groats and rolling them into fine flakes. They are thicker than instant and will not absorb water as quickly. I think oatmeal cookies varieties are a good way to see the difference. If you like a soft oatmeal cookie use quick cooking oats. If you like a dense, chewy oatmeal cookie use old-fashioned oats.

Steel cut oats are produced by cutting whole groats into smaller pieces. Steel cut oats are not always steamed and flaked, so they may cook a lot slower than more traditional rolled oats. However, steel cut oats are nutritionally similar to rolled oats, ounce for ounce. Calories, carbohydrates, protein, fat and fiber are much the same. The difference is twofold. Due to their density, steel-cut oats are cooked with a higher ratio of liquid than rolled oats. They yield a larger portion, meaning you can eat less and consume fewer calories. Steel cut oats take longer to digest, helping us stay full longer, and reducing the rise in blood sugar. This low glycemic index, as it is called, is helpful for those with pre-diabetes or diabetes, as is having active lifestyles.

If using steel cut oats, realize they will take much longer to cook than quick or old fashioned. You can use the stovetop, a slow cooker or a pressure cooker, it is just a matter of how long you want to take to prepare them. Be aware some recipes may suggest letting the oatmeal set in the pan overnight to soften after it has been cooked. Remember, foods with high moisture content such as cooked oatmeal can be a dangerous place for bacteria to grow when not kept below 40 degrees F or above 140 degrees F.

So, get out your oats and cook some up on the next cold winter day. Don’t forget to add them to your cookies, quick breads, as a binder for meatballs or meatloaf, and anywhere else you think they would be delicious!

ZOOM – Which side of the fence are you on?

Posted on by Kylee Harrison

ZOOM – Which side of the fence are you on?

By Kylee Harrison

We are fast approaching the two-year mark of “the change.” The change happened when this thing called Covid screamed into our lives.  On top of the new health jargon we were learning, we were also experiencing a whole other gamut of newness.  Terms like zoom, virtual, hybrid-format and online were becoming a mainstay in our lives.

Here we are two years later and Covid aside, we are still talking about the whole virtual thing.  I don’t just mean with schools, but work, churches, civic organizations, and other extra-curricular activities.   So, what side of the fence do you fall on?  It seems that people have a hard opinion on whether this is a positive trend that we have entered into, or if they are ready to get back to the “old” way of doing things.  Here are some interesting facts to consider:

Geographical Distance – Living in Southwest Kansas, it is no secret that we are a few miles from the big city.  More often than not, work meetings, conferences and other activities happen in these larger cities.  In order to attend an in-person event, extensive travel is necessary.  This is not always feasible in every situation.  Online formats make for greater access to those of us living a distance from cities.

 

Time Commitment – Virtual meetings typically last an average of 1-2 hours.  If this was an in-person meeting and travel was an additional 2-3 hours, that could potentially be the majority of your day that is taken up with one task.  Online offers a worker the ability to be more productive with their work hours.

Like I mentioned above, there is definitely another side to this debate.  One could argue that online formats of events have done nothing but hinder societies meaningful, productive connections.  Drawbacks of virtual events include; technology hardware, reliable internet and knowledge of participants.  Simply put, will the participants enjoy the experience?

One compromise is becoming known as a hybrid format.  This is a case where some participants are in person while others are virtual.  Another option is a fusion.  This happens when all participants are together, but some sessions are online and others are in person.  This typically happens when the event is over a period of time.

In my opinion, it doesn’t seem that virtual gatherings will be going away any time soon.  K-State is actually having some very interesting discussions involving community training for attending/hosting hybrid formats as well as possible trainings for those interested in working remotely.  If you are interested in any of these topics, or have an opinion to share, please feel free to email kharrison@ksu.edu or call 620-624-5604.

Preventing Winter Sunscald on Trees

Posted on by Kylee Harrison

Preventing Winter Sunscald on Trees

By Ron Honig

Homeowners with young trees should consider protecting the trunks from a problem known as winter sunscald. Sunscald occurs during the winter months on trees when the sun warms up the dormant tissue on the south or southwest side of a tree’s trunk to the point that the bark’s tissue loses its dormancy and the cells become active.  Then, when the sun sets and cold night temperatures return, the tissue on the sunny side of the tree can freeze and a strip of bark be killed. The damaged bark tissue becomes sunken and discolored in late spring.  Damaged bark will eventually crack and slough off.

Research done in Georgia on peach trees has shown that the southwest side of the trunk can be 40 degrees warmer than the shaded bark.  Trees most susceptible to sunscald include thin-barked species such as honeylocust, fruit trees, ash, oaks, maples, lindens and willows.  Young trees are at greatest risk.

Trees often recover from sunscald but need extra care, especially watering during dry weather, as a portion of the water transport system has been destroyed.

I have seen a few good examples of sunscald on trees in our district over the last few years. This fall and winter we are seeing large shifts in temperatures from mid-day to night, thus the 2021-2022 winter may present an opportunity for winter sunscald to occur.

Prevention usually involves wrapping young or recently-planted trees with a light-colored tree wrap from the ground to the start of the first branches.  Commercially produced wraps are available from garden stores in the form of a flexible heavy plastic strip that is coiled around the trunk or heavy white-colored paper wrap. Homeowners can be creative in producing their own home-made protective wrap.

This is best started in November and removed the following March, but if you have susceptible trees, wrapping them anytime may be better than leaving their trunks bare all winter.

Commercial orchards will sometimes use light-colored paint as a substitute for tree wrap.  Paint may not be the best choice for protecting young trees in the landscape, but if you wish to make a whitewash solution for an orchard, dilute white, interior latex (not acrylic) paint with an equal amount of water and apply to the south and southwest side of the tree trunks.

Not all universities agree on the best way to avoid sunscald, but K-State’s horticulture department still recommends taking action to prevent sunscald on young, thin-barked trees.

 

FOOD SAFETY DURING THE HOLIDAYS

Posted on by Kylee Harrison

FOOD SAFETY DURING THE HOLIDAYS

By Alma Varela, FCS Agent

With the Holidays upon us, I am looking forward to all the traditional meals we get to share with our family. It is also a great time to review food safety to stay healthy during this time. Here are a few points to keep in mind when preparing food.

  • Handwashing
    • “Always wash hands with soap and warm water for 20 seconds before beginning food preparation, after handling food, and after using the bathroom, changing diapers, or touching pets.”
    • “Use disposable gloves to handle food if you have a cut or infection. Do not sneeze or cough into food.”
  • Surface and Utensils
    • “Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and countertops causing “crosscontamination.” Keep raw meat, poultry, fish, and their juices away from other food — especially ready-to-eat food.”
    • “Wash cutting boards, dishes, and countertops with hot, soapy water after preparing each food item and before you go on to the next item.”
  • Kitchen Cleanup
    • “Use hot, soapy water and a clean dishcloth (or paper towels) to clean kitchen surfaces and wipe up spills.”
    • “Wash dishcloths often in the hot cycle of your washing machine.”

To learn more about storing food, cooking food safely, serving food safely, and transporting food please visit https://www.fsis.usda.gov/sites/default/files/media_file/2020-12/Kitchen-Companion.pdf .

Cardamom at Christmas

Posted on by Kylee Harrison

Cardamom at Christmas

By Nancy Honig

Every family has their traditional foods and flavors for the holidays. My mother was a bread baker, and the holidays found her making and giving away dozens of loaves. Recently my brother and I traveled to Cheyenne, Wyoming, to help my aunt continue that family tradition, as we made over 40 loaves of bread for a local fund raiser, she is a part of.

The bread we always make is called Pulla, and cardamom spice is its predominate flavor. Cardamom is a common ingredient in Eastern Indian cooking, but it is commonly used in baking in the Nordic countries, in Sweden, Norway, and Finland. It is used in traditional treats such as the Scandinavian Yule bread Julekake, the Swedish sweet bun Kardemummabullar, and Finnish sweet bread Pulla. I had grown up enjoying cardamom in bread during the holidays, but during my stay in Finland I grew to love its strong, unique taste, with an intensely aromatic, resinous fragrance.

Cardamom is used to a wide extent in savory dishes. Because I grew up eating cardamom in Finnish and Swedish breads, I assumed that cardamom was native to the Nordic region, and that is why it is so heavily used there. Instead, I found that the Vikings found cardamom in the bazaars of Constantinople and introduced it to Scandinavia. Others believe cardamom was brought to Scandinavia by the Moors, a Muslim population with Arab, Spanish, and Berber roots, that shaped elite European culture after establishing a presence on the Iberian Peninsula in the 8th century.

Today, Swedes consume 60 times as much Cardamom as Americans do, and 18 times more per capita than the average country, including it in mulled wines, fresh pastries, and stewed fruits. Despite its Indian origins, Swedes have found a way to make cardamom–and other non-Scandinavian spices–uniquely Swedish an apart of everyday traditions.

I don’t often share recipes here, but I thought others who love to bake might enjoy trying this delightful Finnish holiday bread. Enjoy!

 

Pulla

2 pkgs instant yeast

1/4 cup warm water (105-115 degrees F)

1/3 cup powdered milk

1 cup sugar

6 eggs

4 cups flour

1 cup soft butter

1 tsp. salt

1 ½ tsp. ground cardamom

1 cup warm water (105-115 degrees F)

4-5 cups flour

Combine 1/4 cup warm water with yeast and a pinch of salt. In mixer using a bread hook, mix powdered milk, sugar, eggs and first 4 cups of flour. Mix well and slowly add the soft butter, salt, and cardamom. Go back and forth between the remaining cup of water and the remaining flour. Add flour until it comes together and pulls away from the sides. You want it to remain a bit tacky and soft. Put in greased bowl and cover to raise until doubled (about an hour). Punch down, then divide into 4 equal parts. Divide each part into thirds. Roll those thirds into about 18-20-inch-long rolls and then braid. Place the braid on parchment paper on a baking sheet. Cover and let rise until double. Brush top with a whole egg wash and sprinkle with course sugar and slivered almonds. Bake at 350 degrees F. for 20-30 minutes until golden brown.

Poinsettia Tips For Success

Posted on by Kylee Harrison

Poinsettias present a yuletide challenge for plant enthusiasts

For the holiday season, consistency is the key to success

By Kylee Harrison

Poinsettia plants are a traditional Christmas plant found in many stores this time of year.  Many people present them as gifts to neighbors, co-workers and friends.  Once the holiday is over, the question becomes, “how do I care for my plant?”

The poinsettia is probably the most familiar form of a specialized leaf known as a bract. The bracts are bright red, and they surround the very small flowers, which are usually yellow. When shopping for a poinsettia, K-State Research and Extension horticulturist Ward Upham suggests looking for the brightest yellow flowers, as those tend to be fresher.

“Make sure that the green leaves are intact and straight, not drooping over. The bracts should be brightly colored. Check the undersides of the leaves for insects. The soil in the pot should be moist, but not waterlogged.”

Poinsettias are extremely sensitive to cold temperatures. Transporting the plant from the retailer to your home really is a do-or-die mission.

“Any temperature below 50° F for any length of time could damage the plant. Florists will often have a plastic sleeve over them — if you buy one from another retailer, it’s not a bad idea to put a bag over it. And then go from the store to your vehicle, and from your vehicle into the house.”

Place the plant where it can receive plenty of bright, indirect light. Avoid drafts — cold drafts, warm drafts, all of them. “A place near an outside door is just as bad as a place near an air vent,” Upham said.

Poinsettias prefer temperatures above 60° F, which is, of course, what most people prefer during the winter, too. Perhaps the most challenging tightrope to walk in terms of poinsettia care is water.

“They are sensitive to either over- or under-watering,” said Upham. “Too little water can lead to wilt, which can progress to leaf loss and possibly even some bract loss. Too much water can cause root rot, and that’s just as bad.”

To avoid watering too soon, stick your finger down into the soil, about half an inch; if the soil is moist, it’s fine. Dry soil means the plant needs water, and it needs to be saturated.

“When you do water, pour on enough so that you see water draining out of the bottom of the pot,” Upham said. “If you have a tray or saucer underneath, discard any water that collects there.”

“Many poinsettias are sold with decorative foil surrounding the pot. You’ll need to make a hole in the bottom of that foil so that that water can flow into the saucer or tray.”

Following these instructions, your poinsettia should last several weeks. While it is possible to keep a poinsettia going from year to year, Upham warns that the blooming process is very challenging, even for the most experienced plant enthusiast.

“Assuming your poinsettia survives the summer outdoors, the real work begins in September. Poinsettias need 12 hours of absolute darkness, every night, for about six or seven weeks. That means putting the plant in a closet, and covering it with a cardboard box with all the seams taped over.”

“Because of that, most people just toss them out in January or February, and buy another one next year.”

Ten Key Responsibilities of Boards

Posted on by Kylee Harrison

Ten Key Responsibilities of Boards

By Kylee Harrison

Whether you are asked, appointed, voted or just plain volun-TOLD, serving on a board is an important responsibility.  Many times, the board of directors is the group of people legally charged with the responsibility of governing a nonprofit corporation. Here is a short list of responsibilities that all boards should follow.

Ten Key Responsibilities of Boards:

  1. Determine the organization’s mission and purpose. Not only does the board create the mission statement, it should review the statement periodically to ensure that the operations of the organization are consistent with the mission and purpose.
  2. Select and support the executive, and review his or her performance. The board ap­proves the chief executive’s job description, participates in the job search for the most qualified person, and periodically evaluates the CEO’s performance.
  3. Approve and monitor the organization’s programs and services. The board deter­mines which programs and services are the most consistent with the organiza­tion’s mission and reviews effectiveness periodically.
  4. Raise money. The board has the responsibility to ensure the organization has the resources necessary to fulfill its mission. Board members themselves are often looked to for contributions, whether in the form of “wealth, work, or wisdom.”
  5. Ensure effective fiscal management. The board is accountable to donors. It must assist in developing the annual budget and making sure that proper financial controls are in place.
  6. Enhance the organization’s public image. The board helps the organization link to the community and must clearly express the organization’s mission, accomplish­ments, and goals to the public.
  7. Develop itself as a board. Board members are expected to develop replacements — making sure new board members are recruited and trained. Members should also assess their own performance periodically and identify and provide needed training.
  8. Organize so that the board operates effectively. Boards must actively participate with the staff in periodic planning processes and structure the organization so goals can be smoothly implemented.
  9. Ensure sound risk management policies. The board is ultimately responsible for ensuring adherence to legal standards and ethical norms. The board makes sure the organization’s bylaws and articles of incorporation are followed and that per­sonnel policies, grievance procedures, and affirmative action plans are in place.
  10. Serve as the arbiter of disputes. Although the CEO is responsible for staff grievances and conflicts, the board may be approached as an “appeal court” as a last resort.

 

From Board Basics: Practical Training for Non-Profit Groups. Georgia Stuart-Simmons, Community Develop­ment Specialist, West Central Region, and Lisa Wallace, Human Development Specialist, West Central Region, University of Missouri Extension. Used with permission.

 

Fall is the Best Time to Control Dandelions and Perennial Weeds

Posted on by Kylee Harrison

Fall is the Best Time to Control Dandelions and Perennial Weeds

By Ron Honig

Mid-October to early November is a great time to treat perennial broadleaf weeds such as dandelion and field bindweed.  With shorter days and cooler temperatures, these perennial weeds are moving nutrients from their foliage down to their root systems.  A fall herbicide application applied to the foliage will move a dose of herbicide down to the roots as well and improve chances of satisfactory weed control.

For many perennial broadleaf plants, including dandelion, a fall application of the herbicide 2,4-D in amine or ester form will provide good to excellent control. The best response may be seen when using the herbicide products which are a combination of three or more active ingredients such as Trimec Classic or one of the Weed-B-Gon or Spectracide brand products.  These products usually include the active ingredients 2,4-D and dicamba, plus additional herbicides such as quinclorac or mecoprop (MCPP).

Dandelion is a perennial plant and will survive the winter and green up again in the spring.  New dandelion plants often sprout and emerge in late summer and thus are vulnerable to a fall herbicide application.

University tests show a fall herbicide treatment on dandelions often yields over 90 percent control the following spring verses only 50 percent or less control from a single treatment performed in the spring or summer.

Field bindweed is a perennial vine with whiteish-pink flowers and arrowhead-shaped leaves.  Bindweed produces an extensive root system that once established, can be difficult to decrease.  Kansas State University research shows fall herbicide applications containing the chemicals dicamba and quinclorac provide the best control of field bindweed and the best chance of weakening and reducing the root system.

Chemical premixes containing dicamba and quinclorac are readily available at your garden supply store.  To find these products you must read the portion of the label indicating the active ingredients in the product and not just the product’s brand name.

Henbit is a winter annual and sprouts in the fall up until sustained cold temperatures stop its emergence. When temperatures warm again, henbit then continues to emerge in late winter to mid-spring.  In fertile lawns, henbit can grow a foot high or more with bright purple flowers.  Unlike dandelion and bindweed, henbit will eventually die back when hot weather arrives.

Once henbit begins to grow in the spring and produce flowers, it becomes significantly harder to control with herbicides.  Fall and early spring herbicide treatments with one of the combination products will provide the best control.

The recommended use rates provided on the herbicide product labels are normally sufficient to provide excellent control when applied in the fall.  For best results, choose a day when the temperature is at least 50 degrees F during the daytime.

The one weed we see so much of in late-summer and fall is prostrate spurge.  It is that circular, low growing weed that seems to grow out of every sidewalk crack and when its stems are broken, produces a white, milky sap.  The good news is prostrate spurge is a summer annual and will freeze in the coming weeks. Thus, it will not require any herbicide treatments.

What is SHICK?

Posted on by Kylee Harrison

What is SHICK?

By Kristin Penner

SHICK stands for Senior Health Insurance Counseling for Kansas.  SHICK counselors educate the public and assist consumers on topics related to Medicare and health insurance so they can make an informed decision.

I, Kristin Penner am a certified SHICK counselor for Kansas and provide one on one counseling for senior adults on Medicare part D prescription drug plans.  Reviewing your Part D drug plan each year is very important.  Over the course of a year your medications may have changed, income may have changed, or the plan is going to be different the next year.  These are just some of the reasons you should evaluate your plan with a certified individual each year to make sure your plan is working for your situation.

Medicare open enrollment starts October 15- December 7th.  This is a great time to set up an appointment to meet with me and go over your drug prescription coverage.  Appointments will be available in Haskell County November 3rd and 10th and in Stevens County November 16th and 23rd.  If you have any questions, feel free to call me at 620-675-2261.

National 4-H Week

Posted on by Kylee Harrison

National 4-H Week

By Devin Ramsey, 4-H Agent

What is National 4-H Week? It is always the first full week of October with October being the start of the new 4-H year. It’s the week that 4-H is promoted in many different ways across the nation. Here is our local communities you will see many different things. From donuts provided to a school from a 4-H Club, proclamations by commissioners, project fairs and many other things. Also during this week you will hear some of the 4-H’ers on the radio. Also on October 5th is 4-H Spirit day so will see a lot of people wearing 4-H shirts.

If you would like to learn more about 4-H check out one of the meetings being hosted at the extension offices across our districts. October 4th in Hugoton, October 5th in Liberal or October 7th in Sublette. All these meetings start at 7pm. If you are unable to attend and would like some more information, contact Devin at deramsey@ksu.edu.

What’s the spin on SPIN Clubs?

Posted on by Kylee Harrison

What’s the spin on SPIN Clubs?

By Kylee Harrison, Community Vitality
Ever heard of a 4-H SPIN Club? A SPIN, which stands for SPecial INterest, is a 4-H group that meets for a short term, usually around six weeks. The group focuses on one educational aspect, or project. These projects could be traditional 4-H projects such as cooking, visual arts or woodworking. SPIN Clubs could also be created to share a volunteer’s passion with youngsters that doesn’t necessarily align with a traditional 4-H project. Examples of these more unique SPIN clubs would be glass blowing or a crime scene investigation.
SPIN Clubs are appealing to those families that are not familiar with the traditional 4-H model, and are not necessarily interested in devoting time to a year-long commitment. This different format is also appealing to volunteers teaching the SPIN clubs as they are not committed as long either.
A Robotics SPIN Club is going to be starting in the Wild West District – Liberal, on October 9th from 10:00-11:30 and will run for six weeks (not meeting on October 30th). Participants should be 2nd -3rd grade. Kids that are not currently enrolled in 4-H will be asked to fill out some short paperwork to become enrolled into the 4-H Robotics SPIN Club. Kids will be charged $10 to cover the cost of the legos. SPIN Robotics members will learn the basics of lego robotic coding and building.
If your child is interested in being a part of the Robotics SPIN Club or is interested in future SPIN Club opportunities, please email Kylee at kharrison@ksu.edu or call 620-624-5604. Volunteers for SPIN Clubs are also greatly appreciated!

Water

Posted on by Kylee Harrison

What is…

  • The most abundant compound in your body?
  • Utilized by every system in your body?
  • The most important (but most forgotten) nutrient?

WATER

 by Kristin Penner

 

Most of us are aware of

*the value of healthy food choices

*the benefits of increasing our physical activity

Most of us are unaware or forget about

*the benefits of adequate amounts of water and other nutritious fluids

 

Your Body is Mostly Water

*water constitutes about 55 to 75 percent of an adult’s body weight.  Older Adults have 60 percent water content in their bodies.

*Adults contain about 10-12 gallons of water in their bodies

*As the elderly lose their muscle mass, the water levels in their bodies decrease, making them prone to dehydration

Muscle is 70% Water

Fat is 25% Water

 

Critical Function of water within the body

  • Transportation-Blood which is 83 percent water is the bodies transportation system for oxygen, nutrients, hormones, enzymes, and other life sustaining materials to the cells. Blood also carries waste products to organ for removal.
  • Lubrication- Water is present in the mucous linings of organs and in the fluids between internal organs. These fluids make movement easier and reduce friction in the body.  Water also lubricates the joints making it easier for our bodies to move.
  • Digestion- Water is present in mucus, salivary juices and digestive juices. These help break down food and transport it through the digestive system.
  • Temperature control- water in our bodies is able to store heat and help regulate temperature.
  • Cellular work- Water helps build hormones and enzymes that control reactions in the body. Water plays an important role in the digestion of protein and carbohydrates.
  • Waste removal- Water plays a key role in removing waste through our urine and bowel movements. Waste also leaves our bodies through perspiration and in the air we exhale.

 

Keeping bodily systems functioning

  • Water and your brain- brain tissue is 85 percent water. Dehydration can cause Fatigue, dizziness, headache, depression, confusion, and disorientation
  • Water and your muscles- Muscles are 70 percent water. Small losses of fluid will affect the function of your muscles because water helps regulate the electrolytes and muscles need electrolytes to function
  • Due to muscle loss in the elderly they have a smaller percentage of water in their bodies.
  • Water and your kidneys- Urea and lactic acid must be dissolved in water for effective removal. Dehydration can damage your kidneys because they have to work to hard to remove toxins and waste products.
  • Water and breathing- We need water to breathe. It moistens the lungs, promotes oxygen intake and helps us exhale carbon dioxide.  We loose ½ to 1 liter of water every day jut by breathing.
  • Water and your back- Water stored in the spinal column supports 75 percent of body weight. Dehydration can cause back pain.
  • Water and your joints- Water is necessary for the lubrication of the joints. Dehydrated joints deteriorate over time faster than well hydrated joints.

The body’s requirement for water is greater than its ability to produce it so we must replace the water that is lost.  Dehydration occurs when the body’s water output exceeds water input.

 

But I am not thirsty

  • Thirst occurs when a person has already lost 0.8 percent to 2 percent of his or her body weight.
  • Older adults sense of thirst declines over the years. There for they are not able to rely on this to know when they need more fluids.
  • Older adults have a smaller margin of safety and are at higher risk for dehydration.
  • Lack of fluids is one of the most frequent reasons people over 65 go to the hospital.
  • Very important to monitor fluid intake of the elderly to maintain adequate hydration.
  • Lack of hydration can increase the risk of urinary tract infections, pneumonia, pressure ulcers, confusion, and disorientation.

 

How Much?

  • Most adults need at least 6 cups of fluids per day. This does not necessarily have to come from liquids.  It can come from Fruit, veggies, etc.

 

How to tell if you/they are getting enough

  • Simplest way to tell is to check color and quantity of urine.
  • If urine is dark and scanty, it is concentrated with metabolic wastes. This is a sing the body needs more fluids.
  • If urine is clear, light color, the body has a normal water balance.

We often think about drinking more fluids when it is warm but that is not necessarily true.  Cold weather leads to an increased need for fluids as well.

  • When temperature drops body has to work harder to maintain normal temperature.

Is Water the only Choice?

  • Water remains the best because it is the easiest to absorb. Cool water absorbs more readily than warm, hot, or ice water.
  • Other replacement fluids can come from foods and beverages with high water content
    • Milk
    • Fruit Juice 100%
    • Fruits
    • Vegetables
    • Soups and broths
  • Watch out for these
    • Sports drinks, carbonated beverages, and fruit drinks, they all contain a large does of sugar.
      • Drinks that have high amounts of sugars tend to pull the fluids into the stomach and intestine taking away from other parts of the body.
    • Drinks containing alcohol or caffeine have a diuretic effect. In which they will loose more liquids

 

 

Seward County Five State Fair

Posted on by Kylee Harrison

Seward County Five State Fair

By Devin Ramsey

I’m sure you have heard many advertisements about the Fair but that doesn’t mean you understand what that means for the 4-H’ers. For the Seward County 4-H’ers that means you get the chance to exhibit your exhibits you have been working so hard on all year. The get the chance to bring their exhibits to be judged to earn ribbons and learn more about their different projects. This could be anything from static exhibits such as clothes, drawings, food and more. Or their livestock including cattle, swine, poultry and more.

Make sure to come out to the Activity Center starting Thursday to see all of their exhibits. The 4-H’ers will also have a booth at kids day if you would like to learn more about 4-H. 4-H enrollment starts on October 1st if you like more information on how to join ask a 4-H’er or call any of the Wild West District Extension Offices.

It’s Back to School Time!

Posted on by Kylee Harrison

It’s Back to School Time!

By Nancy Honig

The beginning of a new school year brings both excitement and dread from parents and students alike. Getting back into the swing of school can be challenging, but the more structure and routine that is established early can often lead to an easier transition and start the school year on a positive note.

Begin by preparing for new school routines. Consider creating a weekly calendar on a whiteboard to serve as a visual reminder of the day’s activities for the entire family. For older students help them prepare an academic planner with daily routines. There are even apps students can put on their phones to help them keep track of their homework.

Being organized and establishing routines also helps reduce stress for everyone in the household. Routines, from breakfast to bedtime, help everyone know what is expected and planning becomes second nature.

For example, packing a lunch together the night before saves time in the morning and involves children in the process of choosing, preparing and packing. Research supports claims that a nutritious breakfast means children feel better, learn better and behave better during the hours prior to lunch.

Establish early that you will be monitoring your child’s use of social media. It is important to know who your children are connecting with and to intervene when necessary. Consider putting time limits on your child’s use of social media as well to ensure it is not interfering with sleep, homework, exercise, friendships, etc.

Be present and mindful. When you see your child off to school or welcome them home, give them your full attention, be 100 percent present. Managing your own stress and regulating your responses to difficult situations will help your child learn to do the same. Role-model coping strategies such as deep breathing, taking a break or talking about worries.

Remember, parents play a major role in providing the foundation for their children’s success at school. Parents who are organized, establish child-friendly routines, and present a positive attitude let children know they can always be depended on for support. Hoping each family in our surrounding communities has a wonderful 2021-2022 school year!