NDSU Extension Service - Stutsman County

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Upcoming Events
CREATES Cooking FNP Program May 04, 2017 - Jun 01, 2017 — Stutsman County Extension
4-H Showmanship Clinic May 31, 2017 08:30 AM - 03:00 PM — Stutsman County Fairgrounds
Garden Morning Jun 03, 2017 09:00 AM - 01:00 PM — Stutsman County Extension office
4-H Summer Camps 2017 Jun 04, 2017 - Aug 10, 2017 — Washburn, ND
4-H Horse Clinic Jun 09, 2017 10:00 AM - 05:00 PM — Valley City Winter Show
Upcoming events…
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News

Below are the most recent news articles from the Stutsman County Extension Office.

News Articles


 

Gardening Morning – June 3rd

by Alicia Harstad

Published in the Sun Country - 5.27.2017

The first annual Gardening Morning event will be held on June 3rd from 9 am to 1 pm at the Stutsman County Extension office (502 10th Ave SE, Jamestown). This event is being organized by the Stutsman County Master Gardeners.

Garden Morning will consist of keynote speakers, vendors, kid crafts and food will be served all morning. The keynote speakers include: Theresa Podoll will talk about growing garlic at 9:30 am, Kara Kramin will talk about hostas at 10:30 am and Gerry D’Amour will talk about pollinator gardens at 11:30 am. There are several vendors present that will be selling various gardening supplies and décor. Master Gardeners will be teaching kid crafts where kids will be able to make their very own garden decorations. So, bring the kids! The Prairie Pals 4-H club of Stutsman County and the Sew & Sow 4-H club of LaMoure County will be serving food throughout the whole event. They will be taking free-will donations to raise money for the Wildfire Relief Fund which supports farmers and ranchers in the southern plains that were effected by massive wildfires this spring.

Garden Morning will be a great event for gardeners to take in free seminars, browse vendor booths, entertainment for the kids and an opportunity to support the Wildfire Relief Fund. The event is free and there will be prizes given away that have been donated by the vendors. For more information, contact the Extension office at 701-252-9030, e-mail Alicia at alicia.harstad@ndsu.edu or checkout our Facebook page or website (www.ag.ndsu.edu/stutsmancountyextension).


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Power Up for Summer Fun with Summer Meals

by Luella  Morehouse

Published in the Sun Country - 5.20.2017

Learning and good nutrition does not end when school lets out. The USDA Summer Food Service Program helps provide free nutritious meals to children in low-income areas so they are better fueled with healthy food to learn and grow.

Children need healthy food all year long. During the school year, many children receive free and reduced-price breakfast and lunch through the School Breakfast and National School Lunch Program. When school lets out many of these children are at risk of hunger. Hunger is one of the most severe roadblocks to the learning process.

Lack of nutrition during the summer months may set up a cycle for poor performance once school begins again and make children more prone to illness and other health issues. The Summer Food Service Program is designed to fill that nutrition gap and make sure children get the nutritious meals they need.

FREE summer meals are offered to all children 18 and younger; there is no enrollment, no cost.  Youth may come and eat at the Jamestown summer feeding site located at Washington Elementary, 700 4th Avenue NW.

Breakfast is served from 8:00 am – 9:00 am and lunch is served from 12:00 pm – 12:30 pm. Jamestown Summer Meals will be offered Monday through Friday – June 5th through July 28th, please use the north doors to enter the building.

Power Up for Summer Fun! Summer Meals Kickoff Event for Jamestown Summer Meals is scheduled for June 6th between 11:30 am to 12:30 pm at Washington Elementary.  This will be a great time for the Jamestown Community to learn about the importance and availability of Summer Meals to ensure we can reach as many children in need of healthy meals.

As part of my summer work and collaboration with the Summer Food Service Program feeding site, I will be holding several nutrition education events during the lunch hour to get kids and families excited about healthy eating and physical activity during the summer months.

The activities are designed to motivate kids and families to choose more fruits and vegetables, choose water instead of sugary drinks, get enough physical activity every day, and to limit screen time.

Source: USDA: Summer Food Service Program. For more information on this topic, contact Luella Morehouse, Expanded Food and Nutrition Education Program (EFNEP) and Family Nutrition Program (FNP) Education Assistant, NDSU Extension Service Stutsman County, 502 10th Avenue SE, Jamestown, ND. You can reach me at 252-9030 or luella.morehouse@ndsu.edu.


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Preschoolers Can Help in the Kitchen

by Christina Rittenbach

Published in the Sun Country - 5.13.2017

Imagine never cooking your own food. Consider a world where you are served every meal at your table. Then, when you are finished eating, you get up and leave to do what your day requires of you.

This is the life many of our children experience, at least to age 3 or 4. Beyond that, most children can help some way in food preparation, serving and cleanup.

“The Family Table,” an initiative of The North Dakota State University Extension Service has resources at www.ag.ndsu.edu/familytable to help you get your kids involved in family meals.

The expectations for young children might be to wash their hands and set some parts of the table. Or children might be required to carry the cold salad or ketchup to the table and, after the meal, carry their own dirty dishes to the sink or dishwasher. This is all under the watchful eye of the head chef, of course.

As parents, our job is to teach our children how to become respectful, self-sufficient adults and responsible citizens. The kitchen is the perfect place for these and many more lessons. Plus, we all have to eat, so why not make meal preparation a special time to talk, laugh, enjoy each other’s company and learn valuable lessons, too?

Young children likely want to be near their favorite adults, especially around mealtime. Three-year-olds who know how to tear paper will be great with the salad greens. They are also in love with stirring.

Perhaps healthful appetizers are your preschooler’s specialty. Your child can arrange and serve wheat crackers, cheese, fruit, cottage cheese, fresh vegetables and dips with pride.

Serving this type of appetizer helps keep all family members from digging into high-carbohydrate and high-calorie foods while they wait for the oven timer to sound. Healthful appetizers can become the first course in a nutritious meal.

Even young children can learn to share the jobs and tools required in cooking. They quickly realize that putting together a meal takes ingredients and time, and people have to work to make that happen. Kids who grow up in the kitchen will begin to see connections between their food and its origin, including the importance of taking care of the Earth and its resources. They also will learn math skills and experience science first hand, right there near the kitchen sink.

Preschoolers who have the opportunity to practice working in the kitchen will learn to appreciate those times when someone does serve them their dinner. It can be a “first course” in learning to be a needed family member and a respectful, self-sufficient, responsible citizen.

Eat, connect and savor at the family table (www.ag.ndsu.edu/familytable).  Join the challenges and sign up for an electronic newsletter with recipes and tips. Follow the program on Facebook for more tips, meal plans and ideas for getting conversations going during family meals.

For more information on this topic, contact Christina Rittenbach, Stutsman County Extension agent, at 252-9030 or christina.rittenbach@ndsu.edu

 

Understand Dicamba Tolerant Soybean Labels Before Using

by Alicia Harstad

Published in the Sun Country - 5.6.2017

Dicamba tolerant soybeans are going to be a new tool for farmers this growing season. It is exciting that we will have new technology to help control weeds. However, the herbicide label for new dicamba products is different than any other label we have seen. There are some important points to know if you plan on using the new dicamba tolerant soybean technology. The labels have several “DO NOT” statements that the applicator should be aware of. Here are some points to keep in mind:

  1. XtendiMax, from Monsanto, Engenia from BASF and FeXapan from DuPont are the only low volatile dicamaba products currently labeled for use Xtend soybeans (dicamba tolerant soybeans). Generic dicamba products CAN NOT be applied on Xtend soybeans.
  2. XtendiMax, Engenia, FeXapan are low volatile formulations of dicamba. Basically, the molecules are bigger and heavier then generic dicamba formulations. However, just because these products are low volatile formulations, this does not completely eliminate the vapor or particle drift potential.
  3. For the first time ever, the labels specify the labeled rate. This means the applicator must apply the application rate specified in the label – a lower rate would be considered off label.
  4. Another new part of these labels is there is a website extension of the label that states all approved tank-mix and nozzle combinations. An applicator must check the website no more than seven days prior to application to ensure the tank-mix and nozzle combination is still listed on the website. The website is being updated daily, thus applicators should check back often. For XtendiMax the website is: www.xtendimaxapplicationrequirements.com , for Engenia the website is www.engeniatankmix.com and for FeXapan the website is: fexapanapplicationrequirements.dupont.com.   
  5. Do not add AMS or UAN in the tank mix. Ammonium additives cause the new dicamba products to become very volatile. 
  6. Wind speed is specified on the label. If wind speed is less than 3 MPH or over 15 MPH the product cannot be applied. There is also specific language about buffer zones when sensitive areas or susceptible crops are downwind. It is very important to understand and read this portion of the label.
  7. Application volume, ground speed and boom height are also specified on the label. Minimum application volume is 10 gallons per acre, ground speed cannot exceed 15 MPH and boom height cannot be more than 24 inches above target.
  8. Sprayer cleanout is going to be extremely important. Soybeans without the dicamba tolerance gene are extremely sensitive to dicamba and very little dicamba left in the tank can cause injury. 
  9. The new dicamba product labels have temporary approval from the EPA. In a couple years, the EPA will re-evaluate the products to determine if the products should be continued to be labeled.
  10. Don’t forget about weed resistance management. Dicamba tolerant soybeans should be looked as a weed resistance tool rather than a cure. Over use of dicamba over time will cause weeds to become resistant. Even the labels have weed resistance management information written in them.

Again, reading and understanding the new dicamba product labels is going to be very important before applying them. If we want to keep dicamba tolerant soybeans a viable option, we need to know and understand the label to be good stewards of the products. For more information, contact Alicia at the Extension office at 701-252-9030 or alicia.harstad@ndsu.edu.

 

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Three Tips to Healthier Spring and Summer Celebrations

 by Luella Morehouse

Published in the Sun Country - 4.29.2017

Celebrations often are exciting and memorable times filled with family, friends and food. Nourish your body every time you eat, whether you are celebrating a birthday, graduation, wedding shower, holiday or every day.  Try these three tips:

1. Incorporate at least three different food groups into celebration foods.

MyPlate, the current dietary guidelines for Americans, includes five food groups: grains, vegetables, fruits, protein and dairy. When deciding on the menu, think how you can incorporate at least three of these food groups. Here are some ways to add nutrition and variety to your menu:

  • Make sandwiches with whole-grain breads or use whole-grain pasta in salads.
  • Include a colorful vegetable tray on the menu.
  • Try fruit parfaits instead of cake as a sweet treat.
  • Use lean or extra-lean beef and poultry in sandwiches and casseroles, or serve hummus (made from protein-rich chickpeas) as a tasty dip with pita chips.
  • Replace higher-fat sour cream with plain yogurt in dips.

2. Explore ingredient substitutions.

Trim calories and/or add fiber, vitamins and minerals with these more healthful swaps. See the NDSU Extension Service publication "Now Serving: Recipe Makeovers" for many ideas.

Ingredient

  Healthier Swap

1 cup sour cream

  1 cup nonfat yogurt

1 cup mayonnaise

  1 cup nonfat yogurt

1 cup all-purpose flour

  1/2 cup flour plus 1/2 cup whole-wheat flour

1/2 cup oil

  1/4 cup oil plus 1/4 cup applesauce

3. Make food fun.

Get kids (and adults) involved in food preparation. Have a food activity, such as making "bugs on a log" (celery, nut butter and raisins). Or create a picture on your plate with healthful foods.

Question: My kids try to avoid vegetables, but I'm working on encouraging them to try some new vegetables. We have a community garden near us. When can we start planting?

Gardening with children is an excellent way to promote good health in many ways. Your children (and you) will get exercise as they weed and water the garden, and your family will have delicious vegetables to eat throughout the season.

The first couple weeks of May are a good time to plant leafy greens such as lettuce, spinach, carrots, and potatoes. The last weeks in May are best for beans, squash, pumpkins, cucumbers, and tomatoes. Lettuce will be the first "crop" you will harvest.

Through gardening, children learn many skills beyond nutrition and fitness. They learn about cooperation and working with others.

For more tips, see "Gardening with Children" at www.ag.ndsu.edu/pubs/plantsci/hortcrop/fn1372.pdf

Excerpted from “http://www.ag.ndsu.edu/foodwise/newsletter-postings.”  For more information on this topic, contact Luella Morehouse, Expanded Food and Nutrition Education Program (EFNEP) and Family Nutrition Program (FNP) Education Assistant, NDSU Extension Service Stutsman County, 502 10th Avenue SE, Jamestown, ND. You can reach me at 252-9030 or luella.morehouse@ndsu.edu.

 

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Save for Emergencies

by Christina Rittenbach

Published in the Sun Country - 4.22.2017

Make a pledge to save money for emergencies.

A lot of Americans aren’t in the habit of saving. Only 54 percent say they have a savings plan with specific goals, 43 percent have a spending plan that allows them to save enough money to achieve the goals for which they are saving, and 66 percent have sufficient emergency funds.

The North Dakota State University Extension Service’s personal and family finance website (www.ag.ndsu.edu/money/) offers tips on how to set financial goals and save for them, and can help you get started. It’s an opportunity for you to assess your saving status.

An emergency savings fund is money that can be accessed easily in case of an emergency. A lot of experts suggest having enough money in an emergency fund to cover three to six months of expenses. However, just having something is better than nothing. Start with $500 to $1,000 in an account for unexpected expenses such as a car repair, doctor visit, dental expenses or broken appliance that needs to be replaced.

An emergency fund not only provides you with money to pay for unexpected expenses, but it also gives you peace of mind because you know you can afford these types of financial emergencies. Not having an emergency fund is one reason many individuals borrow too much money at high interest rates by charging expenses to a credit card or using an alternative borrowing method (payday loans, car title loans, pawn shops, etc.).

Make sure you can get to your money in case of an emergency; find a safe place to put your money. It should be some place that’s easily accessible and will not cost you extra if you need to make a withdrawal. For example, a savings account at a bank or credit union would be a better choice than a certificate of deposit (CD). CDs need to be held for a specific amount of time (months or years), and early withdrawals are subject to penalties.

Automate your savings. Have a certain amount of your check, perhaps $100 a month, put into a savings account instead of your checking account. If the money never is in an account to which you have daily access, you will be less likely to spend it. Or if you are expecting a tax refund in the next few months, split your refund and put some away for a rainy day.

For more information on this topic, you can contact Christina Rittenbach, Stutsman County Extension agent, at 252-9030 or christina.rittenbach@ndsu.edu

 

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Shaping Up for Spring

 by Luella Morehouse

Published in the Sun County - 4.8.2017

During the spring, we may feel like refreshing our home by cleaning and organizing closets. Maybe we should do a diet and physical activity checkup to find out if our lifestyle needs to be refreshed.

Eating a healthful diet and being more active can help lower your risk for heart disease, cancer and diabetes. You can have fun and feel more energetic in the process!

Track Your Eating Habits

For a couple of days as a starting point, write down what and how much you eat and drink. Use a journal, log your intake on your calendar, or use an online tool such as SuperTracker at www.choosemyplate.gov. Don't forget to include beverages, sauces, spreads, and sides. It all counts.

Diet Checkup: Are you missing any food groups? Many people are short of fruits and vegetables in the diet. Adults should aim for 4½ cups of colorful fruits and vegetables each day.

Try These Tips to Eat More Fruits and Vegetables.

  • Plan some meals around a vegetable main dish, such as a stir-fry or soup.
  • Include a green salad with your dinner every night.
  • Make a fruit smoothie for breakfast or a snack.
  • Pack a clementine, banana, or grapes in your lunch.

Track Your Activity

For one week, write down the physical activities you do. Log each activity that you do for at least ten minutes at a time. Use SuperTracker, a phone app or a journal, or make a calendar.

Physical Activity Checkup: Are you getting at least 30 minutes of physical activity on five or more days of the week?

Try These Tips to Stay Active.

  • Set some "exercise dates" and write your plans on a calendar. Check off the activity after you do it.
  • Plant a garden in your backyard or in a community garden. Raking, planting, pulling weeds and harvesting all count as physical activity.
  • Check out community classes. Does your community have a "fun walk" or "fun run"? Pull together a team and train together.
  • Take regular breaks from technology. Turn off the TV and computer, and put away phones and other devices. Go outside and enjoy a park or walking path.

For more tips to increase fruits, vegetables or other food groups and more ideas to be active, visit www.choosemyplate.gov.

Foodwi$e Tip of the Month

Enjoy produce in season for best quality and best price.

Here are some of the fresh fruits and vegetables in season in the spring: asparagus, artichokes, broccoli, lettuce, mangos, onions, pineapple, rhubarb, snap peas, spinach, strawberries, and turnips.

Excerpted from “http://www.ag.ndsu.edu/foodwise/newsletter-postings.”  For more information on this topic, contact Luella Morehouse, Expanded Food and Nutrition Education Program (EFNEP) and Family Nutrition Program (FNP) Education Assistant, NDSU Extension Service Stutsman County, 502 10th Avenue SE, Jamestown, ND. You can reach me at 252-9030 or luella.morehouse@ndsu.edu.

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