Thursday, October 31, 2013

Spaghetti Squash: Healthy, Easy, Fun!


Spaghetti Squash PastaIf you like the circus act where a crowd of clowns emerges from a tiny car, then you'll love spaghetti squash.
It's just plain fun to cook a vegetable the shape of a watermelon, open it up, and pull out yards of crisp-tender, golden strands. It only adds to the fun when you learn that something this pasta-like can be low in calories (45 per cup), free of gluten, and rich in folic acid, fiber, potassium and carotenes.

A Change of Seasons and Veggies

Smack dab between the end of the summer squashes and the beginning of the hard-skinned winter squashes, the delightful Spaghetti Squash comes into season. Its arrival signals that our summertime friends -- the tomatoes, cucumbers, eggplants, and okra -- are winding down, and that the lovely fall greens and winter roots will soon be here.
But right now is the time to enjoy this beautiful oblong squash whose skin can run from pale ivory to deep yellow. No matter what it looks like on the outside, the flesh inside separates into long pasta-like strands when cooked, and it's just plain fun -- to cook and to eat.

Simple and Fun to Cook!

Even vegetable-skeptics find it hard to resist spaghetti squash's summery lightness and ease of preparation. Simply bake, boil, or microwave, then combine the hot swirls with the sauce or flavorings of your choice, and serve as you would spaghetti.
To Bake Whole: Prick the squash with a sharp knife in 3-4 places to prevent an explosion. Place in a pan in a 350º oven and bake (about 60 minutes for a 2-3 pound squash). Remove from oven and halve at once. Let cool briefly, then scoop out the seeds. With a fork, comb strands from each half until only the shell remains.
To Steam: Halve the squash lengthwise with a sharp, sturdy knife. Scoop out the seeds. Halve each piece lengthwise again, then place on a steamer rack above boiling water. Cover and steam 20-30 minutes. Gently pull strands from the shell.
To Microwave: Put the squash halves cut-side down in a glass baking dish. Pour 1/4 cup water around it, and cover the dish tightly. Microwave at high power for 12 mins, or until soft when pressed. Let stand, covered, for 3 minutes before teasing out the strands.
Once your squash is cooked, use a fork to tease out the strands. Then toss with whatever you like, from simply herbs and olive oil, to cheese, pesto, tomato, garlic and herbs, or soy sauce and sesame oil.

Spaghetti Squash with Basil, Tomatoes, and Parmesan

Like all members of the Curcurbit family, this curious squash is an American native, one of the many “new world” vegetables that went back to the old world, and from there spread across the rest of the world. Most of the breeding of the current varieties of spaghetti squash was done in Japan over the last 40 years, and the taste has improved greatly in the past ten years. If you haven't tried one lately, you are in for a treat!
Ingredients
One spaghetti squash, cooked (see methods above)
1/4 cup olive oil
1/2 cup torn fresh basil leaves, plus additional leaves for garnish
1/3 to 1/2 cup freshly grated Parmesan
1 cup chopped tomatoes
Instructions
In a large bowl, whisk together the oil, basil, and half of the Parmesan. Stir in the tomatoes, and season with salt and pepper. While the squash is still warm, scrape it with a fork to form strands. Add the strands to the tomato mixture, and toss well. Place the mixture into serving bowls, sprinkle the remaining Parmesan on top, and garnish with the additional basil.

Herbed Spaghetti Squash with Cheese

1 spaghetti squash, cooked, strands teased out while warm
1 cup grated gruyere cheese (or cheese of your choice)
1/4 cup chopped parsley (or herb of your choice)
2 tablespoons butter
1 garlic clove, chopped fine
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Instructions
Place the spaghetti squash strands in a large bowl. Add all the other ingredients and toss well. Enjoy!
Seasonal Cook's Notes: Be sure not to overcook spaghetti squash, as it can get watery and lose its sweetness.

Wednesday, October 30, 2013

Small Scale Farming Workshop to Be Held

Looking to learn how to produce your own food or start a diversified agriculture business on your acreage or in your backyard? UNL Extension will be hosting “Small Spaces, Big Potential”: a Small Scale Farming Workshop on Saturday, November 23rd. Education and Research Center (5985 G Road) beginning at 9:00 am and running till 4:30 pm.


The workshop will feature presentations by local farmers and UNL Extension personnel. Breakout session topics will include: raising meat goats, bee keeping, raising bucket calves on your acreage, growing small and tree fruits, vegetable production, and growing in high tunnels.

Additionally, information will be shared on a variety of diversified agricultural enterprises and funding opportunities. The cost to attend if pre-registered is $20 per individual, $30 per couple, and $10 per youth
participant. The cost of at the door registration is: $25 per individual, $35 per couple, and $15 per youth. For questions or to pre-register contact the Nemaha County Extension Office (402-274-4755).

Tuesday, October 29, 2013

Summer Squash: Beyond Zucchini


Summer Squash SauteeOne of summer's unsung heroes is the humble squash. Their delicate skins and flesh cannot be waxed, and so they tend to have a short shelf life, and except for zucchini have all but disappeared from grocery stores. All the more reason to get thee to a farmers market!

A New World of Squash

There you will find tender and delicious yellow crooknecks, green and yellow zephyrs, multicolored scalloped pattypans, eightball zucchinis, delicate pale green Lebanese (Zahra) zucchini, and large mottled Italian heirloom zucchinis such as Costata Romanesca. And if you can't decide, look for quart containers that many farmers stuff full of a medley of beautiful summer squashes.
Yellow Crookneck is one of the oldest documented varieties of squash. Researchers have traced its cultivation to the Lenape people who once inhabited the Delaware valley.
Pattypan squash also originated among the native people of the eastern United States. Both the white and yellow varieties date from pre-Colombian times. The first European settlers came to know it by a variety of names in the languages of different tribes. It soon made its way to Europe, and in France was called pâtisson panaché, which translates to “variegated squash,” but which turned into pattypan in English. The scalloped edges of these yellow, white, and/or green squash lend a festive look to any dish.
Zephyr is a relative newcomer – about the same size as the crookneck, but with a sturdy straight neck and a green bottom. It is a hybrid, with one parent being the yellow crookneck and the other a mixture of Delicata and Yellow Acorn, and delicious.
Lebanese Zucchini (also called Middle Eastern or Zahra) is shorter and plumper than regular zucchini, with an extremely delicate pale-jade skin. It’s almost impossible to get one without nicks and scratches, but don’t let those surface defects dissuade you from tasting the meltingly creamy flesh within.

Squashes of All Sizes

Size actually does matter in the world of summer squashes, but not as you might imagine. The large ones are good for stuffing and sautéing, the medium ones are great for grilling and for tons of other recipes from soup to cake, and the small ones, well . . . those itsy-bitsy squash are esteemed by chefs more for their looks than for their taste. Their cuteness diverts some from the reality that they are immature and often harsh-tasting.
But anything larger than itsy-bitsy is delicious, and as with all fresh vegetables, the simplest treatments are the best. Grilling is super-easy: just slice them longitudinally, brush with oil, sprinkle with salt, and slap on the grill. Or try the simple sautéd squash dish below.

Sauteed Summer Squash with Herbs

This recipe works well with squash of any variety and any size, except for monstrous!

Ingredients

1/4 cup butter or olive oil
1 small onion, thinly sliced
2 tablespoons chopped garlic
2 tablespoons chopped fresh tarragon, parsley, or other herb
1 pound yellow crookneck or zephyr squash, sliced into 1/4-1/2-inch-thick rounds
1 pound pattypan, sliced in half, then place the cut surface on the board and cut into 1/4-1/2-inch slices

Instructions

1. Melt butter in a large skillet over medium-high heat. Add onion, garlic and herb; sauté until onion is just tender, about 2 minutes.
2. Add yellow squash and zucchini; sauté until tender, about 8-10 minutes. Season with salt and pepper. Serves 4 to 6.

Seasonal Cook’s Notes:

You can use any kind of summer squash in this recipe, and any kind of herb. Just be sure to cook the squash until tender, since that’s when you get their full flavor.

Monday, October 28, 2013

Weekly Events & Opportunities in Sustainable Farming & Foods


Causes of honey bee decline


Tuesday, October 29th. 4:00 pm-5:00 pm. "Causes of honey bee decline" by Dr. Yves Leconte, Director of INRA Honey Bee Research Laboratory, Avignon, France. Location, East Campus 

National Small Farm Trade Show and Conference

November 1-2. Columbia, Missouri. The National Small Farm Trade Show & Conference is the largest annual small farm show in the United States. The exhibition hall features 100+ vendors, with seminars, three-hour short courses and talks in the Farmers' Forum, demonstrations, exhibits, association meetings, and more. The conference again features successful farmers communicating their methods to fellow farmers. Both traditional and alternative farming enterprises are covered for full- and part-time farmers, ranchers, gardeners, and landowners. http://www.smallfarmtoday.com/trade-show.html

Kansas Rural Center’s 2013 Farm & Food Conference

November 2. Newton, Kansas. This year's conference theme will be "Farming as if People Matter: How to Feed Ourselves, Build New Farms and Adapt to a Changing World." The conference will feature keynote speaker Wes Jackson. The day-long event will offer 14 workshop sessions that cover topics including family farm transitions; farming with limited access to land, credit and capital; pricing of farm products for local markets; encouraging pollinators; Farm to School; emerging policy issues in Kansas; building soil health; crop insurance for specialty crops and organic; establishing community gardens, and more. http://kansasruralcenter.org/conference/

Food Safety for Artisan Cheese Making

October 29. Northwood, Iowa. The Iowa Department of Agriculture and Land Stewardship, the Minnesota Department of Agriculture and the Midwest Dairy Association are sponsoring a Food Safety for Artisan Cheese Making workshop. The one-day workshop will provide key information on food safety specifically designed for artisan/farmstead cheese makers. The workshop will include a review of the key aspects of micro-organisms most relevant to cheese safety; teach best practices to maintain, monitor and control cheese making operation to manage food safety concern; and use case studies to highlight specific practices important for artisan cheese making operations. http://www.iowaagconnection.com/story-state.php?Id=980&yr=2013

High Tunnel 101

October 29. Adel, Iowa. Iowa State University Extension and Outreach is hosting a series of meetings this fall for growers producing crops in high tunnels. "High Tunnel 101" workshop is offered for current commercial fruit or vegetable growers and traditional farmers interested in diversifying their production. Topics to be covered at the workshop include site and high tunnel selection, construction, soil management, irrigation, pest management, bed design, and cropping systems. A high tunnel manual also will be provided. http://www.iowaagconnection.com/story-state.php?Id=846&yr=2013


Legal and Financial Clinic


Thursday, October 31. Norfolk. Call the Farm Hotline at 800-464-0258 to sign up.

Nebraska Hop Growers Association

NHGA meeting November 3rd. Officers meeting from 12-12:45pm and from 12:45-3 meeting will be open to members/brewers, and potential members. The meeting will take place at Nebraska brewing company in Papillion. Please try to attend.


Roof Runoff Management: Planning and Design of Water Harvesting Systems



October 30. Online. This webinar will cover the basics of planning and design of a roof runoff system. Sizing of gutters and downspout system components will be discussed. Storage of roof runoff for useful purposes and trench drains will be discussed briefly. This webinar is sponsored by the USDA NRCS East National Technology Support Center. http://www.conservationwebinars.net/webinars/planning-and-design-water-harvesting-systems


Fall Forage Tour: Converting Sunlight, Soil and Water into Beef


November 1 or 2. Courtland, Kansas. Every year agronomist Dale Strickland has a test plot of a very wide variety of forages used for grazing. Tour participants are able to walk out across the test plot, among his cattle, and visualize the grazing results. Cattle know what tastes best and vote accordingly with their consumption. http://bit.ly/14NuI56


Don't Bug Me Webinar: Keep Ants off the Thanksgiving Table


November 6th. 1pm. Dr. Karen Vail, a Professor in the Department of Entomology at the University of Tennesee, will explain how to keep ants from getting into your house, and how to get rid of them once they are there. This webinar is part of the 2013 Don't Bug Me Webinar Series, brought to you by eXtension and its participating Cooperative Extension Institutions. The series is coordinated by the Imported Fire Ant eXtension Community of Practice. See http://www.extension.org/pages/66408/dont-bug-me-webinar-series-2013


Growing Up WILD

Monday, October 28. 3:00-6:00pm. University of Nebraska - Lincoln, East Campus. To register, e-mail lindsay.rogers@nebraska.gov.  All workshops are FREE to attend, pre-registration is required. Growing Up WILD is an early childhood education program that builds on children’s sense of wonder about nature. This program invites children to explore wildlife and the world around them through a wide range of fun and engaging activities and experiences. Growing Up WILD provides an early foundation for developing positive attitudes and behaviors about nature and life-long social and academic skills. Activities are designed for children ages 3-7 years old.

WEBINAR: Know What You Are Spending

November 7th. 8pm. Spending in the Dark  by Bill Taylor, Area Extension Educator. How much are you going to spend for Christmas gifts this year? How much do you have to spend? Without a spending record and prior planning, you will just be spending in the dark again this holiday season and then hoping you either have enough to cover it or take most of 2014 trying to get caught up, so you can do it all over again. Learn how to lay it out ahead of time and finish the holidays without extra bills. Join online meeting: https://meet.uwyo.edu/weston/TYRVWBQV

Doing Policy Relevant Research on Water, Food and Agriculture: Examples from India


Water for Food Policy Seminar: Aditi Mukherji. Monday, October 28th. 3:00 pm-4:00 pm. Nebraska East Union in Lincoln. Mukherji will talk about her experience doing policy relevant research on water, food and agriculture in India and discuss how one such piece of research led to changes in Groundwater Law and electricity policies in the state of West Bengal. She will first outline the challenges of managing water for food security in Asia and elsewhere and provide a short glimpse of her research in the Nile Basin, Central Asia and in Bangladesh. Much of this research was motivated by a simple question: ‘why do farmers do what they do’? And answers, she often found, lie in the arena of policies, institutions and markets. She will then focus on one particular thread of research she has been pursuing for the last decade. It looks at water, food and energy nexus in India in general and juxtaposes two opposite phenomena: one of groundwater over-exploitation in northern and southern India and that of groundwater underdevelopment in eastern India. Difference in regional intensity of groundwater use, she posits, is related to differences in energy policy and public discourses around water, food and the role of farmers. Using an example from her own state of West Bengal, she will show how policies governing groundwater use has had very little to do with groundwater resource conditions per se, but a lot more to do with politics and public perceptions about the resource. Mukherji will discuss how her research was able to identify some of the impediments faced by farmers in accessing groundwater, and how through direct interactions with highest level policy makers in the state, she was able to communicate her research results to them. This in turn led to changes in Groundwater Law and electricity policies in 2011. She will conclude the talk by giving a brief update on implementation of these changes on the ground and delineate areas for further research. Contact, Dana Ludvik, 402-472-9510dludvik@nebraska.edu


The Importance of Common Bean in Human Health: Building the Case for Increased Emphasis in Dietary G

Wednesday, October 30th. 12:00 pm-1:00 pm. Dr. Henry Thompson, professor and director, Colorado State University, Cancer Prevention Laboratory, will present at the Nebraska Gateway to Nutrigenomics Fall Seminar Series at noon. His talk is entitled, "The Importance of Common Bean in Human Health: Building the Case for Increased Emphasis in Dietary Guidance." All interested faculty, students, and staff are invited to attend this free seminar. Additional Public Info: For additional information about the NGN Seminar Series, go tohttp://nutrigenomics.unl.edu.

SNR Research Seminar

Wednesday, October 30th. 3:30 pm-4:30 pm. Dr. Ulf Buentgen, Head of Dendroecology at the Swiss Federal Research Institute for Forest, Snow, and Landscape will present a seminar entitled "Frontiers in tree-ring research at the interface of archaeology, climatology and ecology." Website: http://snr.unl.edu/aboutus/when/seminarseries.asp?seminarseriesid=22#seminar8

The Angels' Share: Alcohol air pollution and fungal ecosystems


Fall 2013 Biotechnology / Life Sciences Seminar Series. Dr. James Scott, University of Toronto. Wednesday, October 30th. 4:00 pm-5:00 pm. “The Angels' Share: Alcohol air pollution and fungal ecosystems,” will be presented by Dr. James Scott, University of Toronto. A reception will be held at 3:30 p.m. The event is open to the public. http://biotech.unl.edu/


Food Safety Education for Hispanic and Native American Audiences Using the Conceptual Change Model

STEM Education Seminar. Thursday, October 31st. 2:00 pm-3:00 pm. Dr. Julie Albrecht, Extension Specialist, will present a seminar titled: "Food Safety Education for Hispanic and Native American Audiences Using the Conceptual Change Model." The development of a food safety education program for Hispanic and Native American families with young children will be described and its effectiveness analyzed. For more information about the seminar series: www.unl.edu/dber

The biogeography of avian migration: towards a population-level perspective


Thursday, October 31st. 3:30 pm-4:30 pm. The School of Biological Sciences Seminar is a weekly series presented by invited speakers and UNL faculty to showcase current research advances in biological sciences. All School of Biological Sciences Seminars are free and open to the public. http://biosci.unl.edu/seminars-0




Water for Food Policy Seminar: Challenges and Opportunities for Resilient Groundwater Management


Friday, November 1st. 10:00 am-11:00 am. Nebraska East Campus Union.  The links between groundwater, rural economies, streams and instream ecosystems have been the subject of extended litigation, media coverage, and academic and government study. Common themes include alarm over long-term groundwater depletion and drought-driven annual drawdowns, the impending transition from irrigated to dryland agriculture, and damages to surface water resources and groundwater-dependent ecosystems species from surface water-groundwater interaction. In response to concerns about water use, there has been localized, rapid innovation in groundwater management institutions. In the United States, changes have generally occurred as a result of either legal impositions on water management districts or a desire to preserve a rural way of life for future generations. For example, quantification, metering, and enforcement of groundwater pumping rights have been established in a few water districts in the United States, as well as elsewhere in the world. Nascent groundwater pumping permit markets are emerging, and voluntary reductions in agricultural groundwater pumping and major changes to water rights systems have been implemented. This seminar will discuss current challenges and opportunities – both theoretical and applied – for the analysis, development, and implementation of effective and robust groundwater management.



Opportunities

Seeking Land Options

As another growing season ends, two farmers are graduating from the Community CROPS' training farm at Prairie Pines. Both Carla Stormberg and Mohamed Jalloh have been farming for the last three years and are looking to find land to continue their operations on. Both grow vegetables for restaurants, grocery stores and other speciality markets in the Lincoln area.  Carla and Mohamed are interested in renting 1/4 an acre or more of crop land 10-20 minutes out side of Lincoln. They both live on the north-west side of town and are interested in places between Lincoln and Raymond, Emerald or Denton. Please contact them directly at their emails (carlastormberg@gmail.com and lamaemjay@yahoo.com) if you know of land options that might be a good fit for them.

Guernsey Bull Calf for Sale

We have a healthy 2 week old Guernsey Bull Calf we are selling.  Call402-780-5287 if you are interested.  $150. dropofdewtherese@gmail.com Melissa

Non GMO Yellow Corn for Sale

I have approximately 9,000 bushels of Non GMO yellow corn for sale.  This should be ready to harvest the last week of October.  I don't have storage or a truck to haul it, so I need some buyers who can come and get it as it is harvested.  This field is south of Utica.  Email me,  cherylrrichter@gmail.com or call 402-617-1718.

Imants Spader Available

On behalf of George Myers.  He's looking to sell this 4' Imants spader.  Excellent low-impact tillage tool for vegetable production.  It needs at least a 40 HP tractor to run, preferably more.  George has expressed interest in selling to a group of smaller growers who could buy and use it collaboratively.  It's currently located just outside Lincoln.  Please reply with any questions or for more photos.  Thanks. Justin G. Jones, 402-613-2035jonesproduce.net

Seed Garlic for Sale

We've planted our garlic and have extra to sell! The bulbs are already split and the cloves need to be planted ASAP. This seed garlic was purchased from Irish Eyes Garden Seeds. We've got: German Red Garlic (hardneck) - 12 lbs for $75, Spanish Roja Garlic (hardneck) - 7 lbs for $45. We are not interested in selling in small amounts, so please be prepared to buy all of one variety. We paid the shipping and we broke the bulbs, so this is at cost pricing. Chloe & Alex, robinettefarms@gmail.com

Spent Grains/Foods Desired

We are going to be over-wintering our first pigs this year in order to do our first on farm farrowing next spring.  To make this an economic possibility we are asking if you know of any sources of brewer’s grain, expired vegetables, post-Halloween pumpkins, apple-cider mash, or the like within 50 miles or so of Blair, NE. Michelle and Ben Godfrey, Paradise In Progress Farms, skippergirl@ourtribe.us

Alfalfa & Straw Needed

I want to buy 18 alfalfa bales (4th cutting) and 12 straw bales. I also require delivery, because I don't have a trailer and thus couldn't pick them up. If anyone can help, please give me a call at 402-217-2797. Dan Hromas

Land Pride 1572 Disc

I have one for sale.  Little used and stored inside. Myrna Brown. mbrown@abbnebraska.com

Head-gate & Mulch-Layer Needed

Friends:I am looking for a couple of items for our operation.  I'd appreciate if anyone knows of the following that might be for sale in the region, in good working order:1.  Head-gate for working cattle. 2.  Mulch-layer, towed behind tractor for laying plastic mulch for planting beds. Merlin Friesen, friesenfarm@yahoo.com

Robinette Farms Draft Horse Power Fundraising Campaign

We have just launched a fundraising campaign to add draft horses to our farm with the goal of improving the sustainability of our farming operation and we need your help! We will soon be purchasing a team of draft horses and their harness, but we need to raise money to improve a barn and buy equipment.   Please visit our campaign by clicking this link, pledge if you are able, and please please please spread the word by sharing our posts on Facebook and retweeting on Twitter!

One-Cert Job Announcement

Full-time Organic Certification Specialist. To review crops, livestock and/or handling reports for compliance to the National Organic Program (NOP). This position offers the opportunity to work in office or remotely and may also include training for on-site inspection of facilities requesting certification. More information, contact Sam at  sam@onecert.comTo apply: Submit cover letter and resume to OneCert, 2219 C Street, Lincoln, NE 68502 or info@onecert.com


UNL Wants Applicants for Chance to win $100,000 Ag. Prize


The University of Nebraska-Lincoln is hosting information sessions about an agriculture competition with a $100,000 grand prize. The Ag Innovation Prize is seeking entries that will improve agriculture to change the world. The contest offers a $100,000 grand prize, four final prizes worth $25,000 each and an "audience favorite" prize of $15,000. The university's Engler Agribusiness Entrepreneurship Program is hosting the sessions to encourage people to enter. The sessions are scheduled on Oct. 23 at UNL's East and City Campuses, and Oct. 25 in the Sycamore Room of the Nebraska East Union, from noon to 1 p.m. A brainstorming session is scheduled on Oct. 30 in the Nebraska East Union, from 6 p.m. to 9 p.m. For more information, contact Tom Field at tfield2@unl.edu

2014 Summer Intern

My name is Kenneth J Roche’ (Kenny) from Denver, Co.  and I am  2nd. yr. Doctoral student at UNL Doctor of Plant Health Program (DPH).  †DPH is a professional doctorate program with a comprehensive approach to plants and agriculture. The program emphasizes a broad interdisciplinary education across all plant-related disciplines, practical learning, experience through internships, and research.http://dph.unl.edu/program. My focus and interest lies within small scale urban/peri-urban sustainable food production. I am particularly interested in urban homesteading that includes small livestock, vegetable production, hoophouse/greenhouse and aquaponics. In other words year around food production. I am currently looking for summer 2104 internship opportunities. I have attached my resume for interested parties. Kenny, devobrew@hotmail.com720/291/3074. Find the rest of the information from the list serv posting.



Upcoming


Cultivating Our Food, Farms and Future: 4th National Conference for Women in Sustainable Agriculture

November 6-8. Holiday Inn Airport. Des Moines, IA. Gather with women farmers, advocates and landowners from across the US engaged in healthy food and farming for a unique mix of sharing, learning, field tours, and seasonal food from Midwest women farmers! Click here for more information.  http://wfan.org/cultivating-our-food-farms-and-future-2/

Taxes for Farmers 201 Webinar


November 5. This second webinar from the Countryside Conservancy features Mary Ann Burger, CPA and owner of The Number Manager Inc. The webinar will reinforce good record keeping and bookkeeping practices, give a comprehensive look at the forms most used in the agricultural industry, provide an understanding of definitions pertaining to farm income and expenses, and deliver a thorough explanation of Schedule F. https://attendee.gotowebinar.com/register/5878998866905203202

Friday, October 25, 2013

GROUND CHERRIES: Tomato’s Sweet-Tart Cousin


What looks like a yellow cherry tomato hidden inside a little paper lantern, and tastes sweetly tropical with pineapple, mango, and vanilla notes?


No, this isn’t a bad joke. It’s a delicious vegetable in the tomato family known as the ground cherry—presumably because they fall to the ground when ripe, and are about the size of a cherry.  Native to the Americas, ground cherries were an important food for Native Americans and the first European pioneers.  But they dropped out of sight with the rise of industrial food production because the fruits continually ripen, and need to be picked each week throughout the late summer and into the fall. This makes ground cherries great for gardeners and diversified farms, but not suitable for large-scale production since they can’t be mechanically harvested all at once. 

A Reemergence of a Tasty Treat

Today, ground cherries are enjoying a renaissance at farm stands and farmers markets. They are not a cherry, but are about the same size, and may be enjoyed raw, straight off the vine, sliced into salads or salsas, or cooked into pies, jams, chutneys and sauces. Thanks to their high pectin content, they are great in pies and jams, on their own or combined with other fruits.

Nature’s Bite-Sized Snack

Ground cherries have the same healthful properties as tomatoes; low in calories but high in nutrients including vitamins, minerals and phytochemicals, especially those associated with the color orange. Its vitamin A, C and niacin content rank it among the most nutrient dense for fruit with these nutrients.
The simplest and perhaps best way to enjoy this delicacy is to gently hold it between your index finger and thumb, near the stem-end. Apply gentle pressure and the fruit will pop out of its papery husk--straight into your mouth if you’ve positioned it correctly!

Ground Cherry–Peach Salsa

Ingredients

½ cup canned black beans, drained and rinsed
1 ear fresh corn, grilled or boiled, and the kernels sliced off
½ cup ground cherries, husked and cut in half
1 medium to large peach, diced
1 teaspoon jalapeno or other pepper, seeded and minced
1 tablespoon mint leaves, cut chiffonade
1 tablespoon cilantro, rough chopped
1 tablespoon red wine vinegar
Juice of ½ lime
Salt to taste

Instructions

Combine all ingredients in a bowl and toss well to combine flavors. Allow to sit at room temperature at least ½ hour, then re-season as needed. Serve at room temperature.


Seasonal Cook’s Notes: The many uses for this versatile fruit are limited only by your imagination. If left in their husk, they will keep for months in a well-ventilated spot in your cupboard.

Monday, October 21, 2013

Do You Know Beans?


Curried OkraKnowing Beans

Besides being different colors on the outside, there's not much difference . . . after all, they're just beans, right?
Henry David Thoreau, and anyone who has ever grown their own, or had fresh-picked beans from a local farm, would beg to differ. In Walden, Thoreau writes about his singular experience of œplanting, and hoeing, and harvesting, and threshing, and picking over and selling them, concluding: I was determined to know beans."

A Spectrum of   Knowledge

If you too are determined to know the many excellent flavors and textures of beans, you're likely to find these and more at your local farmers market:  succulent Blue Lake,  skinny French Filet or Haricots Verts,  Kentucky Wonder, Yellow Wax, Royal Burgundy,  tiny Tres Fin, and the large, broad Dragon Tongue and Italian Flat beans.
Many people gravitate toward the slender French beans and steer clear of the big, broad Italian Flat (also known as Romanos) and Dutch heirloom Dragon Tongue beans, jumping to the conclusion that big beans must be over-mature, tough, and stringy.  But in keeping with the general rule that the worse something looks, the better it tastes, those big beans are sweet and tender, with rich deep flavors.

Easy to Prepare

All varieties of beans are super-easy to prepare.  Simply put a pot of salted water on to boil, and while it's heating up, remove the tips and tails, and snap the beans into 2-inch lengths.  Then drop them into the boiling water and taste-test after 3-4 minutes. A tiny Tres Fin will take less time than a standard green bean, which will take less time than a Romano.  Keep testing every minute or so until the beans are no longer crunchy, but just barely tender. After you drain the beans, toss them with plain butter, herbed butter, or garlic mayonnaise and serve. Or try this great combination of summery tomatoes and beans.

Summer Beans with Fresh Tomatoes and Garlic

Ingredients

2 cups beans (any variety)
2 tbsp olive oil
1 cup fresh chopped tomatoes
4 cloves crushed garlic
1 tsp chopped parsley, basil, tarragon (or herb of your choice)
Salt and black pepper to taste
Steam or boil the beans for 3-4 minutes. Drain well and put in a frying pan with the remaining ingredients. Cook until beans are tender.

Instructions

Combine all ingredients in a bowl and toss well to combine flavors. Allow to sit at room temperature at least ½ hour, then re-season as needed. Serve at room temperature.

Seasonal Cook's Notes: Crunchy raw beans are OK on a tray of raw veggies, but they will not reveal their full flavors until they are fully cooked – but catch them before they are over-cooked and limp!

Weekly Events & Opportunities in Sustainable Farming & Foods

Integrating Livestock into Dryland Organic Crop Rotations Webinar

October 22. Join eOrganic for a webinar on integrating livestock into organic crop rotations in the dryland Pacific Northwest. The webinar is free and open to the public and advance registration is required. This webinar will cover a variety of reasons to integrate livestock into crop rotations, and will be summarizing past research on the topic. It will be directed towards beginning growers interested in diversifying their income and crop rotations, towards educators and Extension workers, and towards a more general audience wanting to learn more about mixed crop-livestock systems. http://www.extension.org/pages/69040/integrating-livestock-into-dryland-organic-crop-rotations

Missouri Dairy Grazing Conference

October 23-25. Springfield, Missouri. Presentations will be given by university faculty, industry, and dairy producers on the latest information related to dairy grazing systems. Farm tours will be held to local pasture-based dairy operations both during and after the conference. A trade show is also planned. http://dairy.missouri.edu/grazing/conference/

GAP Workshops: Level 2

October 24. Iowa City, Des Moines, or Dubuque, Iowa. Iowa State University Extension and Outreach will hold GAP workshops this fall for farmers who sell directly to consumers and those considering sales to retail foodservices. The one-day workshops are offered as Level 1: KNOW and Level 2: SHOW. Level 2 workshops guide farmers in the development of a written farm food safety plan. http://www.extension.iastate.edu/article/good-agricultural-practices-gap-fall-workshops-scheduled

Food Day

October 24. National. Food Day is a nationwide celebration of healthy, affordable, and sustainably produced food and a grassroots campaign for better food policies. Across the country, 3,200 events took place for Food Day 2012. The Food Day website offers information on organizing and hosting an event, and features an interactive map that visitors can use to search for an event near them. http://www.foodday.org/

Beginning Farmer & Rancher Call: Transitioning to Organic Production

October 24. Telephone. The Kansas Rural Center invites beginning farmers and ranchers to join a free teleconference call. The call will be moderated by Julie Mettenburg, Executive Director, and Natalie Fullerton, Program Coordinator, both with the Kansas Rural Center. Also joining the call will be producers with experience in producing organic fruits and vegetables, grains, and livestock. They will be available to share information, resources and ideas. The conversation will be structured around the questions and comments participants bring to the call. To participate in the call, please contact Natalie Fullerton at nfullerton@kansasruralcenter.org, or 402-310-0177. http://kansasruralcenter.org/beginning-farmer-call/


Permaculture Design Workshop


October 26th. Permaculture is the pursuit of agricultural and cultural permanence. It is the design and implementation of land use systems that are energy efficient, low maintenance, productive and non-polluting. This workshop will empower students to live more sustainably. Topics include Permaculture theory and design techniques, soil building, water use, organic agriculture, forest farming, natural building and appropriate technology. Fee $25  https://www.facebook.com/events/1412155052335946/

East Central Nebraska Value-Added Ag Tour planned for Saunders County 

Tuesday, October 22nd. 8:30 am-4:30 pm. Would you like to learn more about value-added agriculture? Interested in adding an additional enterprise to your operation? Would you like to visit local businesses and locations to see agriculture in different lights? Well this is the tour for you! The tour will include stops at: Bernard and Rhonda Carritt’s aronia berry farm in Wahoo, Alan Vybiral’s grapes grown for James Arthur Vineyard also in Wahoo, Martin’s Hillside Orchard in Ceresco, Todd Valley Farms in Mead, and conclude the day at Larry and Margaret Kasper’s wholesale tree farm in Mead.  The tour will provide unique experiences to learn about large scale aronia berry production and marketing; grape growing and marketing to a local winery; family-focused agri-tourism with cider and pick-your-own apples, pumpkins, and raspberries; a turf-grass farm focusing on water conservation; wholesale tree and shrub growers; and more!!Please direct questions or register by contacting Lindsay Chichester, Saunders County Extension Office, 1-800-529-8030 or 402-624-8007 or Gary Lesoing, Nemaha County Extension Office, 402-274-4755.

"Plant invasions and global change, lessons from biogeography."

Wednesday, October 23rd. 2:00 pm-3:00 pm. Dr. Bethany Bradley Assistant Professor in the Department of Environmental Conservation at the University of Massachusetts-Amherst will present a seminar entitled "Plant invasions and global change, lessons from biogeography." http://snr.unl.edu/aboutus/when/seminarseries.asp?seminarseriesid=22#seminar7



“Genomics/Transcriptomics of Weed Stress Responses in Corn and Soybean,”

Wednesday, October 23rd. 4:00 pm-5:00 pm. “Genomics/Transcriptomics of Weed Stress Responses in Corn and Soybean,” will be presented by Dr. David Horvath, North Dakota State University, USDA-ARS. A reception will be held at 3:30 p.m. The event is open to the public. http://biotech.unl.edu/

"The Role of Climate Change and Geology in the Evolution of Biodiversity in the Tropical Andes and Amazon."

Friday, October 25th. 2:00 pm-3:50 pm. Sherilyn Fritz, Professor in the Department of Earth and Atmospheric Sciences at UNL will present a seminar entitled "The Role of Climate Change and Geology in the Evolution of Biodiversity in the Tropical Andes and Amazon." http://snr.unl.edu/aboutus/when/seminarseries.asp?seminarseriesid=24#seminar4

From Recipe to Reality.

October 26 - From Recipe to Reality, Lincoln. Contact Jill Gifford at (402) 472-2819.


Prescribed Burning Techniques and Lessons Learned



October 23. 12:00 pm. Participate to learn about several prescribed fire topics and lessons, stemming from Dale Wade’s 40+ years of experience. Dale will draw on his 40+ years of experience in prescribed fire and forest management research to discuss some of the practical prescribed fire lessons he has learned. Topics of discussion will range from ignition devices and techniques, to fire effects and prescribed fire planning. http://www.forestrywebinars.net/webinars/prescribed-burning-techniques-and-lessons-learned


Harvest Safety, Handling, and Storage

Saturday October 26, 9:00 AM-12:00PM, Prairie Pines. Farmers are food handlers too,just like in a kitchen, food safety is important on the farm. Discover safe and sanitary harvesting, handling, and storage techniques in this class. Register for Harvest Safety, handling, and Storage. http://beta.communitycrops.org/?page=CiviCRM&q=civicrm/event/info&reset=1&id=32

Conservation Practices: From Farm Fix-It to Farm Portfolio

October 24. 11:00 am. Presenter(s): Participate to gain an understanding of the components and application of a Farm Natural Resource Portfolio, and to identify new stakeholders that are reshaping the values of on-farm and off-farm conservation practices and systems. This webinar will introduce a unique perspective on determining conservation benefits - a Farm Natural Resource Portfolio. The portfolio contains five farm management units: farmscape, farmstead, livestock facilities, fields and pasture, and forests. Each unit contained in the farm operation is assessed with specific land management indices derived from USDA, university and industry sources. Three pilot studies will be overviewed to illustrate how index scores are determined by whom, and how conservation values differ among stakeholders including the producer. http://www.conservationwebinars.net/webinars/conservation-practices-from-farm-fix-it-to-farm-portfolio

Incorporating Birds into Tools for Measuring Ecosystem Services: A case study from Central California

October 22. 1:00 pm. Learn about a general framework for quantifying ecosystem services and providing payments to landowners for outcomes of restoration and specifically understand these concepts as they apply to quantifying riparian bird habitat. Landowners and the agricultural community are facing increased pressure to demonstrate measurable gains in environmental quality, while at the same time working to replace income from cuts in conservation funding. Payment for ecosystem service programs can help conservation groups and agencies target scarce conservation investments and achieve more strategic outcomes from restoration projects on working lands. The presenters will provide an overview of the concept and discuss a current Conservation Innovation Grant-supported pilot in California to develop mutually beneficial partnerships that reward watershed restoration and achieves tangible benefits to investors. They also will discuss assessment tools developed for California riparian areas that quantify bird habitat quality as a measure of environmental benefit from restoration. http://www.conservationwebinars.net/webinars/incorporating-birds-into-tools-for-measuring-ecosystem-services


Opportunity



UNL Wants Applicants for Chance to win $100,000 Ag. Prize


The University of Nebraska-Lincoln is hosting information sessions about an agriculture competition with a $100,000 grand prize. The Ag Innovation Prize is seeking entries that will improve agriculture to change the world. The contest offers a $100,000 grand prize, four final prizes worth $25,000 each and an "audience favorite" prize of $15,000. The university's Engler Agribusiness Entrepreneurship Program is hosting the sessions to encourage people to enter. The sessions are scheduled on Oct. 23 at UNL's East and City Campuses, and Oct. 25 in the Sycamore Room of the Nebraska East Union, from noon to 1 p.m. A brainstorming session is scheduled on Oct. 30 in the Nebraska East Union, from 6 p.m. to 9 p.m. For more information, contact Tom Field at tfield2@unl.edu

South Maple Street is hiring

Market Coordinator, South Maple Street Market, Davenport, NE. Responsible for coordinating indoor farmers market. Set up market, meet vendors, sell products, promote the market through social media. 12-16 hours/week. Requires good communication and organizational skills. Contact: southmaplestreet@gmail.com or 202-236-7688. South Maple Street is a food –based enterprise in rural Nebraska. We are passionate about food and the role that food can play in renewing the vitality of rural communities. Our purpose is to create food products and experiences that make a positive impact on people’s lives and benefit the rural economy. Ideal candidates must share South Maple Street’s core values and care about our mission.

2014 Summer Intern

My name is Kenneth J Roche’ (Kenny) from Denver, Co.  and I am  2nd. yr. Doctoral student at UNL Doctor of Plant Health Program (DPH).  †DPH is a professional doctorate program with a comprehensive approach to plants and agriculture. The program emphasizes a broad interdisciplinary education across all plant-related disciplines, practical learning, experience through internships, and research. http://dph.unl.edu/program. My focus and interest lies within small scale urban/peri-urban sustainable food production. I am particularly interested in urban homesteading that includes small livestock, vegetable production, hoophouse/greenhouse and aquaponics. In other words year around food production. I am currently looking for summer 2104 internship opportunities. I have attached my resume for interested parties. Kenny, devobrew@hotmail.com, 720/291/3074. Find the rest of the information from the list serv posting.

Natural Fertilizer

If anyone is interested, I have quite a bit of wood shavings (pine) with lots of chicken manure, which has aged for about 5 weeks. This would be perfect for raspberry bushes, blueberry bushes, or any acid loving plants. Contact me if interested... I'm not charging anything for the natural fertilizer. Dan Hromas, 402-217-2797



News

Hromas brings hens to area

YORK — Dan Hromas is raising happy hens he expects will lay healthy eggs. Hromas owns Prairie Pride Poultry, a business that provides farm-fresh eggs from free range Rhode Island Red hens that are treated humanely and raised on three acres of pasture. “When animals are less stressed, they produce a better product,” Hromas said. At present, Prairie Pride Poultry has about 600 chicks, ranging from two months to two weeks of age. They were purchased from the Central Hatchery in Madison and are housed in three 12x24 coops. Each coop contains nesting boxes, three windows, six vents and a set of sliding doors. They were manufactured by Mid America Structures in Peru. Read the rest, http://m.yorknewstimes.com/news/hromas-brings-hens-to-area/article_0f1636d6-3162-11e3-8719-0019bb2963f4.html?mode=jqm




Upcoming

Cultivating Our Food, Farms and Future: 4th National Conference for Women in Sustainable Agriculture

November 6-8. Holiday Inn Airport. Des Moines, IA. Gather with women farmers, advocates and landowners from across the US engaged in healthy food and farming for a unique mix of sharing, learning, field tours, and seasonal food from Midwest women farmers! Click here for more information.  http://wfan.org/cultivating-our-food-farms-and-future-2/
National Small Farm Trade Show and Conference

November 1-2. Columbia, Missouri. The National Small Farm Trade Show & Conference is the largest annual small farm show in the United States. The exhibition hall features 100+ vendors, with seminars, three-hour short courses and talks in the Farmers' Forum, demonstrations, exhibits, association meetings, and more. The conference again features successful farmers communicating their methods to fellow farmers. Both traditional and alternative farming enterprises are covered for full- and part-time farmers, ranchers, gardeners, and landowners. http://www.smallfarmtoday.com/trade-show.html

Kansas Rural Center’s 2013 Farm & Food Conference

November 2. Newton, Kansas. This year's conference theme will be "Farming as if People Matter: How to Feed Ourselves, Build New Farms and Adapt to a Changing World." The conference will feature keynote speaker Wes Jackson. The day-long event will offer 14 workshop sessions that cover topics including family farm transitions; farming with limited access to land, credit and capital; pricing of farm products for local markets; encouraging pollinators; Farm to School; emerging policy issues in Kansas; building soil health; crop insurance for specialty crops and organic; establishing community gardens, and more. http://kansasruralcenter.org/conference/

Food Safety for Artisan Cheese Making

October 29. Northwood, Iowa. The Iowa Department of Agriculture and Land Stewardship, the Minnesota Department of Agriculture and the Midwest Dairy Association are sponsoring a Food Safety for Artisan Cheese Making workshop. The one-day workshop will provide key information on food safety specifically designed for artisan/farmstead cheese makers. The workshop will include a review of the key aspects of micro-organisms most relevant to cheese safety; teach best practices to maintain, monitor and control cheese making operation to manage food safety concern; and use case studies to highlight specific practices important for artisan cheese making operations. http://www.iowaagconnection.com/story-state.php?Id=980&yr=2013

High Tunnel 101

October 29. Adel, Iowa. Iowa State University Extension and Outreach is hosting a series of meetings this fall for growers producing crops in high tunnels. "High Tunnel 101" workshop is offered for current commercial fruit or vegetable growers and traditional farmers interested in diversifying their production. Topics to be covered at the workshop include site and high tunnel selection, construction, soil management, irrigation, pest management, bed design, and cropping systems. A high tunnel manual also will be provided. http://www.iowaagconnection.com/story-state.php?Id=846&yr=2013

Nebraska Hop Growers Association


NHGA meeting November 3rd. Officers meeting from 12-12:45pm and from 12:45-3 meeting will be open to members/brewers, and potential members. The meeting will take place at Nebraska brewing company in Papillion. Please try to attend.