Fall is in the air and that is exciting. For many families it means the start of a new school year with a schedule of extra-curricular activities that could make your head spin. For others it is a time of slowing down, and preparing your home and garden for cooler weather. For the Cottonwood Extension District, fall is a time when educational programs abound.&nbsp;

Are you a life-long learner? Moms and dads, grandmas and grandpas are never too old to learn something new. I don’t mean you have to enroll in a formal class, complete with a syllabus and a final exam. I am talking about the many educational programs offered by the Cottonwood Extension District. Whether you are a farmer interested in controlling honey locust trees in your pastures, or you have youngsters who are ready to join the 4-H and youth program, Extension has something for everyone. One program I am excited to share in the month ahead is about fermented foods. (Next weeks’ column will provide all of the details) &nbsp;

The year 2020 has created challenges for many. In Extension, our Administrative team has encouraged us to turn these challenges into opportunities. When our face-to-face meetings were restricted for a few months, our use of technology kicked into high gear. While Zoom meetings and webinars became the norm, our Cottonwood Extension Educators found ways to stay connected.

And just a reminder that our offices in both Great Bend and Hays are open and ready to serve you. We do ask that you wear a mask when entering our offices. If your questions can be answered through an e-mail or phone call we encourage that.

I would also like to encourage you to check out our Cottonwood website and like our Facebook page. Then you will see first hand the many learning opportunities that are highlighted. We are currently working on our fall quarterly on-line newsletter which will be posted to the web site in early October. I hope you will make time in your schedule to learn something new!&nbsp;

Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp; K-State Research &amp; Extension is an equal opportunity provider and employer.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District. " />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District. </figcaption>
 </figure>Fall is in the air and that is exciting. For many families it means the start of a new school year with a schedule of extra-curricular activities that could make your head spin. For others it is a time of slowing down, and preparing your home and garden for cooler weather. For the Cottonwood Extension District, fall is a time when educational programs abound.&nbsp;Are you a life-long learner? Moms and dads, grandmas and grandpas are never too old to learn something new. I don’t mean you have to enroll in a formal class, complete with a syllabus and a final exam. I am talking about the many educational programs offered by the Cottonwood Extension District. Whether you are a farmer interested in controlling honey locust trees in your pastures, or you have youngsters who are ready to join the 4-H and youth program, Extension has something for everyone. One program I am excited to share in the month ahead is about fermented foods. (Next weeks’ column will provide all of the details) &nbsp;The year 2020 has created challenges for many. In Extension, our Administrative team has encouraged us to turn these challenges into opportunities. When our face-to-face meetings were restricted for a few months, our use of technology kicked into high gear. While Zoom meetings and webinars became the norm, our Cottonwood Extension Educators found ways to stay connected.And just a reminder that our offices in both Great Bend and Hays are open and ready to serve you. We do ask that you wear a mask when entering our offices. If your questions can be answered through an e-mail or phone call we encourage that.I would also like to encourage you to check out our Cottonwood website and like our Facebook page. Then you will see first hand the many learning opportunities that are highlighted. We are currently working on our fall quarterly on-line newsletter which will be posted to the web site in early October. I hope you will make time in your schedule to learn something new!&nbsp;Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp; K-State Research &amp; Extension is an equal opportunity provider and employer.&nbsp;

KRUG: Be a lifelong learner

As college kids leave home for the first time, it is important that they transition with a plan that includes being current on immunizations, following good study habits, establishing self-control at the buffet counter and having financial support in place so they have the greatest chance for success in their new environment. &nbsp;&nbsp;

In much the same way, calves are most successful in transitioning off the farm when they’ve had good care, are current on their vaccinations, and have been exposed to the challenges of a changing diet. For the experts at the Kansas State University Beef Cattle Institute, many of these factors occur before weaning to minimize the stress of change. &nbsp;&nbsp;

“The goal of any pre-conditioning program should be to prepare the calf for the next event in its life,” said Bob Weaber, K-State beef cattle extension specialist. Pre-conditioning refers to the care the calf gets on the ranch before it’s weaned and before it enters the feedlot or a stocker operation. &nbsp;&nbsp;

From a health standpoint, vaccinations should be given while the calf is still nursing its dam, said K-State veterinarian Bob Larson. &nbsp;&nbsp;

“The best immune response to vaccinations will happen when the calves are not stressed and they are not carrying a parasite load,” Larson said. He added that immunity often does not reach effective levels until about three weeks after the vaccines are administered. &nbsp;&nbsp;

Another step in preparing the male calves is to have them castrated. The veterinarians advise cow-calf producers to take care of that early in the calf’s life. &nbsp;&nbsp;

“Castrating calves when they are two to three months of age causes minimal stress, allowing them to recover quickly. But the older the calf is when he has that done, the more it will challenge him,” Larson said.&nbsp;&nbsp;

Along with taking care of the animal’s health needs, the experts said it is important to train the calves to eat from a feed bunk and locate the type of water source they will see during the next phase of life.&nbsp;&nbsp;

“If the calves get dehydrated and aren’t eating, then their immune response will be weakened,” Larson said. &nbsp;&nbsp;

Part of that preparation may include letting them drink from a cattle waterer instead of a pasture pond, Weaber said. Exposing them to grain prior to weaning will help them make the transition to the backgrounding operation easier, as well. Backgrounding refers to co-mingling weaned calves of a similar age and continuing to grow them prior to entering the feed yard. &nbsp;&nbsp;

To build the best pre-conditioning program, the experts recommend the following:&nbsp;

To hear the full discussion on caring for calves prior to weaning, listen to the&nbsp;<a href="https://ksubci.org/2020/09/04/stump-the-expert-pre-conditioning-top-preventative-health-tips-for-pre-conditioning-bqa-tips-for-weaning-early-preg-checks/" target="_blank">BCI Cattle Chat podcast online</a>. &nbsp;&nbsp;

Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at&nbsp;<a href="mailto:aboor@ksu.edu">aboor@ksu.edu</a>&nbsp;or calling 620-793-1910.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>As college kids leave home for the first time, it is important that they transition with a plan that includes being current on immunizations, following good study habits, establishing self-control at the buffet counter and having financial support in place so they have the greatest chance for success in their new environment. &nbsp;&nbsp;In much the same way, calves are most successful in transitioning off the farm when they’ve had good care, are current on their vaccinations, and have been exposed to the challenges of a changing diet. For the experts at the Kansas State University Beef Cattle Institute, many of these factors occur before weaning to minimize the stress of change. &nbsp;&nbsp;“The goal of any pre-conditioning program should be to prepare the calf for the next event in its life,” said Bob Weaber, K-State beef cattle extension specialist. Pre-conditioning refers to the care the calf gets on the ranch before it’s weaned and before it enters the feedlot or a stocker operation. &nbsp;&nbsp;From a health standpoint, vaccinations should be given while the calf is still nursing its dam, said K-State veterinarian Bob Larson. &nbsp;&nbsp;“The best immune response to vaccinations will happen when the calves are not stressed and they are not carrying a parasite load,” Larson said. He added that immunity often does not reach effective levels until about three weeks after the vaccines are administered. &nbsp;&nbsp;Another step in preparing the male calves is to have them castrated. The veterinarians advise cow-calf producers to take care of that early in the calf’s life. &nbsp;&nbsp;“Castrating calves when they are two to three months of age causes minimal stress, allowing them to recover quickly. But the older the calf is when he has that done, the more it will challenge him,” Larson said.&nbsp;&nbsp;Along with taking care of the animal’s health needs, the experts said it is important to train the calves to eat from a feed bunk and locate the type of water source they will see during the next phase of life.&nbsp;&nbsp;“If the calves get dehydrated and aren’t eating, then their immune response will be weakened,” Larson said. &nbsp;&nbsp;Part of that preparation may include letting them drink from a cattle waterer instead of a pasture pond, Weaber said. Exposing them to grain prior to weaning will help them make the transition to the backgrounding operation easier, as well. Backgrounding refers to co-mingling weaned calves of a similar age and continuing to grow them prior to entering the feed yard. &nbsp;&nbsp;To build the best pre-conditioning program, the experts recommend the following:&nbsp;<ol>
 <li>Prepare the calves for their new environment by exposing them to new water sources and feed.&nbsp;&nbsp;</li><li>Manage the nutritional needs of the calves.&nbsp;&nbsp;</li><li>Minimize stressors prior to weaning.&nbsp;&nbsp;</li><li>Stimulate immunity through a vaccination program that matches the disease challenges those calves are going to face.&nbsp;&nbsp;</li><li>Create a comprehensive plan for understanding optimum pre-weaning activities.&nbsp;&nbsp;</li>
 </ol>To hear the full discussion on caring for calves prior to weaning, listen to the&nbsp;<a href="https://ksubci.org/2020/09/04/stump-the-expert-pre-conditioning-top-preventative-health-tips-for-pre-conditioning-bqa-tips-for-weaning-early-preg-checks/" target="_blank">BCI Cattle Chat podcast online</a>. &nbsp;&nbsp;Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at&nbsp;<a href="mailto:aboor@ksu.edu">aboor@ksu.edu</a>&nbsp;or calling 620-793-1910.&nbsp;

BOOR: Minimizing stress in calves

One of the best ways to keep your body and mind functioning at their best is to exercise. Regular participation in strengthening exercises can help you build muscle and increase bone density, which prevents frailty and osteoporosis.

Stay Strong, Stay Healthy is an 8-week strengthening exercise program that meets twice a week for 1-hour. A class is scheduled to start Sept. 22 in Ellis at the old High School Gym. Participants will meet Tuesdays and Thursdays from 10 – 11 am until Nov. 12. Before participating in the class, members must complete a consent form and a questionnaire about their health status. A physician authorization form may be required.&nbsp; The cost is $20 for all 16 sessions. No special clothes or equipment needed.&nbsp;

During the program, you will learn exercises to improve strength, balance, and flexibility.&nbsp;

The program’s goal is to improve your health and quality of life.&nbsp; This class is in cooperation with the Ellis Recreation Commission. Contact Berny Unruh at the Extension Office 785-628-9430 if there are further questions.&nbsp;

Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>One of the best ways to keep your body and mind functioning at their best is to exercise. Regular participation in strengthening exercises can help you build muscle and increase bone density, which prevents frailty and osteoporosis.Stay Strong, Stay Healthy is an 8-week strengthening exercise program that meets twice a week for 1-hour. A class is scheduled to start Sept. 22 in Ellis at the old High School Gym. Participants will meet Tuesdays and Thursdays from 10 – 11 am until Nov. 12. Before participating in the class, members must complete a consent form and a questionnaire about their health status. A physician authorization form may be required.&nbsp; The cost is $20 for all 16 sessions. No special clothes or equipment needed.&nbsp;Each hour-long class includes:&nbsp;<ol>
 <li>Warm-up exercises&nbsp;</li><li>Easy strengthening exercises, with or without weights&nbsp;</li><li>Cool-down stretches&nbsp;</li>
 </ol>During the program, you will learn exercises to improve strength, balance, and flexibility.&nbsp;The program’s goal is to improve your health and quality of life.&nbsp; This class is in cooperation with the Ellis Recreation Commission. Contact Berny Unruh at the Extension Office 785-628-9430 if there are further questions.&nbsp;	Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

UNRUH: Stay Strong Stay Healthy in Ellis

BY STACY CAMPBELL Cottonwood Extension District

The latest USDA-National Agricultural Statistics Service Crop Progress and Condition report for Kansas on August 6th classified 53% of the corn crop as ‘good’ or ‘excellent’ condition. Overall, 31% of Kansas’ corn is mature with 4% harvested.

The weather conditions experienced from late July to end of August are critical for corn as related to the grain-filling rate and determining final grain weight. In the month of August temperature and precipitation have split across the state, with cooler-than-normal conditions in the south central and southeast, while warmer conditions have dominated in the west. Most of the state had below-normal precipitation, despite isolated pockets of heaver precipitation.

In recent years, a common question from producers around the state, relates to the dry down rate for corn when approaching the end of the season. Based on previous information, the average dry down rate depends on the weather, primarily temperature and moisture conditions – but it might range from 1% in late August to less than 0.5% per day in October.

The weather outlook in early September calls for an increased chance of cooler-than-normal temperatures with chances for below-normal precipitation for all but the southeastern corner of the state.

Grain water loss occurs at different rates but with two distinct phases: 1) before “black layer” or maturity, and 2) after black layer.&nbsp;

To properly address questions from many producers on the rate of dry down, a study by K-State Research &amp; Extension agronomy is underway to investigate the grain dry down rate from the moment of “black layer” until commercial harvest grain moisture was reached. For the conditions experienced in 2017 and 2018 seasons (from late August until mid-September), the overall dry down rate was around 1% per day (from 36-35% to 15-17% grain moisture) – taking an overall period between 18-to-21 days.

&nbsp;*Note: It is desired to reach harvest with 15.5% grain moisture to maximize the final grain volume to be sold, thus the importance of timing harvest with the right grain moisture content.

It is expected that the dry down rate will decrease to &lt;0.5% per day for late-planted corn entering reproductive stages later in the growing season. Expect a similar decrease for corn that was exposed to late-season stress conditions (e.g., drought, heat). Under these conditions, maturity may be reached with high grain water content and the last stages after black layer formation could face lower temperatures and higher humidity. These main factors should be considered when the time comes to schedule corn harvest. You can track temperature and humidity levels on the Kansas Mesonet web site at <a href="http://mesonet.k-state.edu/weather/historical/">http://mesonet.k-state.edu/weather/historical/</a> by selecting the station and time period of interest.

Stacy Campbell is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or calling 785-628-9430.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/9/1600113157064.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>BY STACY CAMPBELL Cottonwood Extension DistrictThe latest USDA-National Agricultural Statistics Service Crop Progress and Condition report for Kansas on August 6th classified 53% of the corn crop as ‘good’ or ‘excellent’ condition. Overall, 31% of Kansas’ corn is mature with 4% harvested.The weather conditions experienced from late July to end of August are critical for corn as related to the grain-filling rate and determining final grain weight. In the month of August temperature and precipitation have split across the state, with cooler-than-normal conditions in the south central and southeast, while warmer conditions have dominated in the west. Most of the state had below-normal precipitation, despite isolated pockets of heaver precipitation.In recent years, a common question from producers around the state, relates to the dry down rate for corn when approaching the end of the season. Based on previous information, the average dry down rate depends on the weather, primarily temperature and moisture conditions – but it might range from 1% in late August to less than 0.5% per day in October.The weather outlook in early September calls for an increased chance of cooler-than-normal temperatures with chances for below-normal precipitation for all but the southeastern corner of the state.Grain water loss occurs at different rates but with two distinct phases: 1) before “black layer” or maturity, and 2) after black layer.&nbsp;To properly address questions from many producers on the rate of dry down, a study by K-State Research &amp; Extension agronomy is underway to investigate the grain dry down rate from the moment of “black layer” until commercial harvest grain moisture was reached. For the conditions experienced in 2017 and 2018 seasons (from late August until mid-September), the overall dry down rate was around 1% per day (from 36-35% to 15-17% grain moisture) – taking an overall period between 18-to-21 days.&nbsp;*Note: It is desired to reach harvest with 15.5% grain moisture to maximize the final grain volume to be sold, thus the importance of timing harvest with the right grain moisture content.The dry down process can be delayed by:<ol>
 <li>Low temperatures</li><li>High humidity</li><li>High grain moisture content at black layer (38-40%)</li>
 </ol>It is expected that the dry down rate will decrease to &lt;0.5% per day for late-planted corn entering reproductive stages later in the growing season. Expect a similar decrease for corn that was exposed to late-season stress conditions (e.g., drought, heat). Under these conditions, maturity may be reached with high grain water content and the last stages after black layer formation could face lower temperatures and higher humidity. These main factors should be considered when the time comes to schedule corn harvest. You can track temperature and humidity levels on the Kansas Mesonet web site at <a href="http://mesonet.k-state.edu/weather/historical/">http://mesonet.k-state.edu/weather/historical/</a> by selecting the station and time period of interest.Stacy Campbell is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or calling 785-628-9430.<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="Stacy Campbell" />
 <figcaption>Stacy Campbell</figcaption>
 </figure>

CAMPBELL: Rate of dry down in corn before harvest

This time of year reminds me of childhood trips to Missouri to visit my Aunt and Uncle. We always passed through Wathena, in the northeast corner of Kansas where fruit stands had an abundant supply of Jonathon apples. Later on, when our three kids were little, I remember chaperoning pre-school apple picking field trips to the Converse apple orchard off of Radium Road. Just last year, on our fall trip to upstate New York, we found the apples from our friends’ backyard tree to be delicious. Nothing beats biting in to a crisp, juicy, maybe even a little bit tart, apple that is grown locally and in season.

I’m sure you have all heard the old saying “An apple a day keeps the doctor away.” An article I came across recently cited research done at The Ohio State University. Their studies showed that eating an apple each day could contribute to lowering LDL cholesterol in the blood. Researchers compared eating apples with taking a capsule of polyphenol extract which are present in apples. For their study they recruited non-smoking adults aged 40-60 years old. They had no history of eating apples more than twice a month prior to participating in the study. They also had no prior cardiovascular issues and did not consume phytochemical supplements.&nbsp;

Participants were divided into three groups. One group ate an apple each day, the second group took a polyphenol capsule, and the third took a placebo. Results showed the apples and the polyphenol capsules decrease LDL cholesterol levels. The apples, however, gave a larger decrease in LDL cholesterol. Apples prevent the oxidation of LDL cholesterol that leads to atherosclerosis or hardening of the arteries.&nbsp;

I hope I have created enough evidence about the nutritional benefits of eating apples that you will add them to your next grocery list. Apples are, what I refer to as, nutrient dense foods. A medium apple, approximately 3 inches in diameter, has just 95 calories. When eaten with the skin on, that same apple will provide 4.3 grams of fiber. So, the next time you take a bite out of an apple, think of all of the great nutrients you are adding to your diet!

Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District. You may reach her at:&nbsp; (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp; K-State Research &amp; Extension is an equal opportunity provider and employer. &nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/1/1578680101176.jpeg" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District.&nbsp;" />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District.&nbsp;</figcaption>
 </figure>This time of year reminds me of childhood trips to Missouri to visit my Aunt and Uncle. We always passed through Wathena, in the northeast corner of Kansas where fruit stands had an abundant supply of Jonathon apples. Later on, when our three kids were little, I remember chaperoning pre-school apple picking field trips to the Converse apple orchard off of Radium Road. Just last year, on our fall trip to upstate New York, we found the apples from our friends’ backyard tree to be delicious. Nothing beats biting in to a crisp, juicy, maybe even a little bit tart, apple that is grown locally and in season.I’m sure you have all heard the old saying “An apple a day keeps the doctor away.” An article I came across recently cited research done at The Ohio State University. Their studies showed that eating an apple each day could contribute to lowering LDL cholesterol in the blood. Researchers compared eating apples with taking a capsule of polyphenol extract which are present in apples. For their study they recruited non-smoking adults aged 40-60 years old. They had no history of eating apples more than twice a month prior to participating in the study. They also had no prior cardiovascular issues and did not consume phytochemical supplements.&nbsp;Participants were divided into three groups. One group ate an apple each day, the second group took a polyphenol capsule, and the third took a placebo. Results showed the apples and the polyphenol capsules decrease LDL cholesterol levels. The apples, however, gave a larger decrease in LDL cholesterol. Apples prevent the oxidation of LDL cholesterol that leads to atherosclerosis or hardening of the arteries.&nbsp;I hope I have created enough evidence about the nutritional benefits of eating apples that you will add them to your next grocery list. Apples are, what I refer to as, nutrient dense foods. A medium apple, approximately 3 inches in diameter, has just 95 calories. When eaten with the skin on, that same apple will provide 4.3 grams of fiber. So, the next time you take a bite out of an apple, think of all of the great nutrients you are adding to your diet!Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District. You may reach her at:&nbsp; (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp; K-State Research &amp; Extension is an equal opportunity provider and employer. &nbsp;

KRUG: 'An apple a day' is still good advice

Wheat is considered a highly responsive crop to band-applied fertilizers, particularly phosphorus (P). Application of P as starter fertilizer can be an effective method for part or all the P needs. Wheat plants typically show a significant increase in fall tillers and better root development with the use of starter fertilizer (P and N). Winterkill can also be reduced with the use of starter fertilizers, particularly in low P testing soils.

Phosphorus fertilizer application can be done through the drill with the seed. In-furrow fertilizer can be applied, depending on the soil test and recommended application rate, either in addition to or instead of, any pre-plant P applications. The use of dry fertilizer sources with air seeders is a very popular and practical option. However, other P sources (including liquid) are agronomically equivalent and decisions should be based on cost and adaptability for each operation.

When applying fertilizer with the seed, rates should be limited to avoid potential toxicity to the seedlings. Most fertilizer sources contain salts which can be toxic to seedlings. However, phosphorus (P) fertilizer contains little if any salt, conversely Nitrogen (N) &amp; Potassium (K2O) fertilizers contain salts. When placing fertilizer in direct contact with wheat seed, producers should use the guidelines listed below.&nbsp;

Suggested maximum rates of fertilizer in pounds (lbs.) per acre Nitrogen N + Potassium K2O to apply directly with the wheat seed (No urea containing fertilizers).

15-inch row spacing, medium-to-fine soil textures,16 lbs. on course textures or dry soils 11 lbs.&nbsp;

10-inch row spacing, medium-to-fine soil textures 24 lbs. on course textures or dry soils 17 lbs.

6-8-inch row spacing, medium-to-fine soil textures 30 lbs. on course textures or dry soils 21 lbs.&nbsp;

Air seeders that place the starter fertilizer and seed in a 1- to 2-inch band, rather than a narrow seed slot, provide some margin of safety because the concentration of the fertilizer and seed is lower in these diffuse bands. In this scenario, adding a little extra N fertilizer to the starter is less likely to injure the seed - but it is still a risk.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/9/1599599869236.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>Wheat is considered a highly responsive crop to band-applied fertilizers, particularly phosphorus (P). Application of P as starter fertilizer can be an effective method for part or all the P needs. Wheat plants typically show a significant increase in fall tillers and better root development with the use of starter fertilizer (P and N). Winterkill can also be reduced with the use of starter fertilizers, particularly in low P testing soils.Phosphorus fertilizer application can be done through the drill with the seed. In-furrow fertilizer can be applied, depending on the soil test and recommended application rate, either in addition to or instead of, any pre-plant P applications. The use of dry fertilizer sources with air seeders is a very popular and practical option. However, other P sources (including liquid) are agronomically equivalent and decisions should be based on cost and adaptability for each operation.When applying fertilizer with the seed, rates should be limited to avoid potential toxicity to the seedlings. Most fertilizer sources contain salts which can be toxic to seedlings. However, phosphorus (P) fertilizer contains little if any salt, conversely Nitrogen (N) &amp; Potassium (K2O) fertilizers contain salts. When placing fertilizer in direct contact with wheat seed, producers should use the guidelines listed below.&nbsp;Suggested maximum rates of fertilizer in pounds (lbs.) per acre Nitrogen N + Potassium K2O to apply directly with the wheat seed (No urea containing fertilizers).15-inch row spacing, medium-to-fine soil textures,16 lbs. on course textures or dry soils 11 lbs.&nbsp;10-inch row spacing, medium-to-fine soil textures 24 lbs. on course textures or dry soils 17 lbs.6-8-inch row spacing, medium-to-fine soil textures 30 lbs. on course textures or dry soils 21 lbs.&nbsp;Air seeders that place the starter fertilizer and seed in a 1- to 2-inch band, rather than a narrow seed slot, provide some margin of safety because the concentration of the fertilizer and seed is lower in these diffuse bands. In this scenario, adding a little extra N fertilizer to the starter is less likely to injure the seed - but it is still a risk.Stacy Campbell is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or calling 785-628-9430.<figure>
 <img src="https://media.eaglewebservices.com/public/2020/1/1578070283981.png" alt="Stacy Campbell&nbsp;" />
 <figcaption>Stacy Campbell&nbsp;</figcaption>
 </figure>

CAMPBELL: In-furrow fertilizer for wheat 

For several years, September has been designated as Food Safety Education Month. But in reality, food safety is important every day of every month! What are you doing to keep food safe? Many resources for safe food handling can be found at the K-State Research and Extension web site.

Of course, this year has brought challenges for everyone’s health. For Food Safety Education Month, emphasizing the importance of handwashing is key for overall health, and for food safety. One resource I had fun creating was an updated video about high-speed handwashing that works great when you have a small group of children or adults who need to wash their hands efficiently and thoroughly. I sent home participation slips with students who attended TLC Discoveries after school program this summer. I made three visits to TLC, first to practice and then to do the recording. The link to our finished product, which is a spark video, can be found on our Cottonwood Extension Facebook page. I would encourage you to take a minute and watch the video with your family.

As we follow the COVID19 protocol we understand the importance of frequent handwashing. Here are some key times to remember to wash your hands.

One final comment about handwashing relates to the hand sanitizer products that are available. They are OK to use when you do not have access to a sink, soap and paper towels. Washing with soap and warm water is best though.

Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research &amp; Extension – Cottonwood Extension District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a> K-State Research &amp; Extension is an equal opportunity employer and provider.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/1/1578680101176.jpeg" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research &amp; Extension – Cottonwood Extension District." />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research &amp; Extension – Cottonwood Extension District.</figcaption>
 </figure>For several years, September has been designated as Food Safety Education Month. But in reality, food safety is important every day of every month! What are you doing to keep food safe? Many resources for safe food handling can be found at the K-State Research and Extension web site.Of course, this year has brought challenges for everyone’s health. For Food Safety Education Month, emphasizing the importance of handwashing is key for overall health, and for food safety. One resource I had fun creating was an updated video about high-speed handwashing that works great when you have a small group of children or adults who need to wash their hands efficiently and thoroughly. I sent home participation slips with students who attended TLC Discoveries after school program this summer. I made three visits to TLC, first to practice and then to do the recording. The link to our finished product, which is a spark video, can be found on our Cottonwood Extension Facebook page. I would encourage you to take a minute and watch the video with your family.As we follow the COVID19 protocol we understand the importance of frequent handwashing. Here are some key times to remember to wash your hands.<ul>
 <li>Before, during, and after handling food</li><li>Before eating at home or at a restaurant</li><li>Before and after caring for someone who is ill or touching an open wound</li><li>After using the restroom or changing a diaper</li><li>After blowing your nose, coughing, or sneezing</li><li>After handling animals, animal waste or animal food</li><li>After taking out the garbage</li>
 </ul>One final comment about handwashing relates to the hand sanitizer products that are available. They are OK to use when you do not have access to a sink, soap and paper towels. Washing with soap and warm water is best though.Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research &amp; Extension – Cottonwood Extension District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a> K-State Research &amp; Extension is an equal opportunity employer and provider.

KRUG: Food Safety Education Month

September is National Food Safety Education Month, a great time to explore ways to promote safe food handling and prevent foodborne illnesses. If you are canning or preserving food, protect yourselves and your loved ones by using updated, scientifically research-based recipes found at your Extension Office, the USDA, the National Center for Home Food Preservation or from an updated Ball Blue Book.&nbsp; An excellent source of information can be found at K-State’s Rapid Response Center: <a href="https://www.rrc.k-state.edu/preservation/">https://www.rrc.k-state.edu/preservation/</a>&nbsp;

I know that there were more gardens planted this year as compared to the past year and some gardens are producing great crops. When all those tomatoes are ripe at the same time, what do you do? Preserve them!

Karen Blakeslee with K-State’s Rapid Response Center shares that home canning of foods is done using two processing methods based on the type of food being canned. <a href="https://www.rrc.k-state.edu/preservation/canning.html#low">Low acid foods</a>, such as vegetables and all meats, must be pressure canned. <a href="https://www.rrc.k-state.edu/preservation/canning.html#high">High acid foods</a>, such as most fruits, <a href="https://www.rrc.k-state.edu/preservation/canning.html#tomato">tomatoes</a>, <a href="https://www.rrc.k-state.edu/preservation/pickling.html">pickled foods</a>, <a href="https://www.rrc.k-state.edu/preservation/jam-jelly.html">jams and jellies</a>, are processed using a boiling water bath. This is based on the acidity, or pH, of the food. The dividing point is a pH of 4.6. Any food above 4.6 is a low acid food. Any food below 4.6 is a high acid food.

A change from what you may remember from the past is that it is a requirement to add acid to home canned tomatoes. This used to be an unnecessary step in canning tomatoes, but tomatoes available in today’s market are not as acidic as they used to be. This is for water bath and pressure canned tomatoes. Tomatoes that are acidified for canning are done so to prevent the botulism poisoning and other bacterial concerns by a combination of heat and acid. The prevention control in vegetables, meat and other naturally low-acid foods is by heat alone.&nbsp;

Tomatoes can have a natural pH above 4.6 (at least up to 4.8). But rather than develop a pressure-only process as if they were all low-acid, since they are close to 4.6, USDA decided instead to recommend adding a small amount of acid so they can be treated as a food with a pH less than 4.6 for home canning. Therefore, they are suitable for boiling water when the acid is added.&nbsp;

&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Tomatoes can be waterbathed, but you must add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. &nbsp;

&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; One additional thing to remember is to adjust processing times for altitude. Many think Kansas is flatter than a pancake, but Kansas altitudes can range from below 1,000 feet to just over 4,000 feet.&nbsp;Not adjusting for altitude will lead to under-processed food because water boils at lower temperatures in higher altitudes.&nbsp;If you live over 1,000 feet, then you must adjust your canning recipe to compensate for the higher altitude. Information on elevation can be found at the website listed above.&nbsp;

You can always just search for Rapid Response Center at K-State and you will find the information you need. Karen has also produced a selection of videos that will help you through the food preservation process. Good luck with preserving your garden produce and if you have additional questions, call the Extension Office in Hays or Great Bend.&nbsp;

Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>September is National Food Safety Education Month, a great time to explore ways to promote safe food handling and prevent foodborne illnesses. If you are canning or preserving food, protect yourselves and your loved ones by using updated, scientifically research-based recipes found at your Extension Office, the USDA, the National Center for Home Food Preservation or from an updated Ball Blue Book.&nbsp; An excellent source of information can be found at K-State’s Rapid Response Center: <a href="https://www.rrc.k-state.edu/preservation/">https://www.rrc.k-state.edu/preservation/</a>&nbsp;I know that there were more gardens planted this year as compared to the past year and some gardens are producing great crops. When all those tomatoes are ripe at the same time, what do you do? Preserve them!Karen Blakeslee with K-State’s Rapid Response Center shares that home canning of foods is done using two processing methods based on the type of food being canned. <a href="https://www.rrc.k-state.edu/preservation/canning.html#low">Low acid foods</a>, such as vegetables and all meats, must be pressure canned. <a href="https://www.rrc.k-state.edu/preservation/canning.html#high">High acid foods</a>, such as most fruits, <a href="https://www.rrc.k-state.edu/preservation/canning.html#tomato">tomatoes</a>, <a href="https://www.rrc.k-state.edu/preservation/pickling.html">pickled foods</a>, <a href="https://www.rrc.k-state.edu/preservation/jam-jelly.html">jams and jellies</a>, are processed using a boiling water bath. This is based on the acidity, or pH, of the food. The dividing point is a pH of 4.6. Any food above 4.6 is a low acid food. Any food below 4.6 is a high acid food.A change from what you may remember from the past is that it is a requirement to add acid to home canned tomatoes. This used to be an unnecessary step in canning tomatoes, but tomatoes available in today’s market are not as acidic as they used to be. This is for water bath and pressure canned tomatoes. Tomatoes that are acidified for canning are done so to prevent the botulism poisoning and other bacterial concerns by a combination of heat and acid. The prevention control in vegetables, meat and other naturally low-acid foods is by heat alone.&nbsp;Tomatoes can have a natural pH above 4.6 (at least up to 4.8). But rather than develop a pressure-only process as if they were all low-acid, since they are close to 4.6, USDA decided instead to recommend adding a small amount of acid so they can be treated as a food with a pH less than 4.6 for home canning. Therefore, they are suitable for boiling water when the acid is added.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Tomatoes can be waterbathed, but you must add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; One additional thing to remember is to adjust processing times for altitude. Many think Kansas is flatter than a pancake, but Kansas altitudes can range from below 1,000 feet to just over 4,000 feet.&nbsp;Not adjusting for altitude will lead to under-processed food because water boils at lower temperatures in higher altitudes.&nbsp;If you live over 1,000 feet, then you must adjust your canning recipe to compensate for the higher altitude. Information on elevation can be found at the website listed above.&nbsp;You can always just search for Rapid Response Center at K-State and you will find the information you need. Karen has also produced a selection of videos that will help you through the food preservation process. Good luck with preserving your garden produce and if you have additional questions, call the Extension Office in Hays or Great Bend.&nbsp;	Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

UNRUH: Canning food safely

The Kansas Forest Service Conservation Tree and Shrub sale opened Sept. 1, providing landowners with a source for low-cost tree and shrub seedlings.&nbsp;

“Large conservation plantings can become very costly when several hundreds or thousands of plants are needed to meet the conservation goals of the landowner,” said Aaron Yoder, conservation trees specialist.&nbsp;

Conservation plantings may function as wildlife habitat, windbreaks, wood lots, timber plantations, or educational and riparian (streambank) plantings.&nbsp;

Yoder said species grown in the program are selected for characteristics that make them ideal candidates for conservation plantings. This year, Rusty Blackhaw (Viburnum rufidulum), also known as Southern Blackhaw, and New Jersey Tea are two new shrub species offered. Both species are native to Kansas.&nbsp;

“Both species of shrub offer multiple benefits for wildlife, especially as nectar and pollen sources for bees, butterflies and other pollinators,” Yoder said.&nbsp;

Many other native and a few non-native species are offered through the conservation program that will thrive in Kansas and surrounding states.&nbsp;

Planting trees and shrubs in the fall presents several benefits over spring plantings, including less pressure from insects, disease and weeds. Additionally, seedlings planted in the fall have lower moisture demands than spring plantings and soils are typically drier in the fall as compared to wet or saturated soils in the spring, which restrict field preparation and planting activities, according to Yoder.&nbsp;

To provide the greatest chance of success for conservation plantings, seedlings will only be shipped to Great Plains states including Kansas, Oklahoma, Texas, Nebraska, North Dakota, South Dakota, Colorado, Wyoming, Minnesota, Iowa, Arkansas and Missouri. The KFS fall conservation seedling sales coincide with the ideal planting time for these states. Limiting the states served by the conservation program is a change for the 2020 fall season.&nbsp;

In addition to the new shipping limitations, all orders placed in the program must be shipped. The change to a shipping-only policy ensures the safety of KFS staff, their families and the public as the program continues to operate during the COVID-19 pandemic.&nbsp;

For more information on the Conservation Tree and Shrub program or to place an order beginning on Sept. 1, please visit&nbsp;<a href="https://www.kansasforests.org/conservation_trees/">https://www.kansasforests.org/conservation_trees/</a>.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension.&nbsp;" />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension.&nbsp;</figcaption>
 </figure>The Kansas Forest Service Conservation Tree and Shrub sale opened Sept. 1, providing landowners with a source for low-cost tree and shrub seedlings.&nbsp;“Large conservation plantings can become very costly when several hundreds or thousands of plants are needed to meet the conservation goals of the landowner,” said Aaron Yoder, conservation trees specialist.&nbsp;Conservation plantings may function as wildlife habitat, windbreaks, wood lots, timber plantations, or educational and riparian (streambank) plantings.&nbsp;Yoder said species grown in the program are selected for characteristics that make them ideal candidates for conservation plantings. This year, Rusty Blackhaw (Viburnum rufidulum), also known as Southern Blackhaw, and New Jersey Tea are two new shrub species offered. Both species are native to Kansas.&nbsp;“Both species of shrub offer multiple benefits for wildlife, especially as nectar and pollen sources for bees, butterflies and other pollinators,” Yoder said.&nbsp;Many other native and a few non-native species are offered through the conservation program that will thrive in Kansas and surrounding states.&nbsp;Planting trees and shrubs in the fall presents several benefits over spring plantings, including less pressure from insects, disease and weeds. Additionally, seedlings planted in the fall have lower moisture demands than spring plantings and soils are typically drier in the fall as compared to wet or saturated soils in the spring, which restrict field preparation and planting activities, according to Yoder.&nbsp;To provide the greatest chance of success for conservation plantings, seedlings will only be shipped to Great Plains states including Kansas, Oklahoma, Texas, Nebraska, North Dakota, South Dakota, Colorado, Wyoming, Minnesota, Iowa, Arkansas and Missouri. The KFS fall conservation seedling sales coincide with the ideal planting time for these states. Limiting the states served by the conservation program is a change for the 2020 fall season.&nbsp;In addition to the new shipping limitations, all orders placed in the program must be shipped. The change to a shipping-only policy ensures the safety of KFS staff, their families and the public as the program continues to operate during the COVID-19 pandemic.&nbsp;For more information on the Conservation Tree and Shrub program or to place an order beginning on Sept. 1, please visit&nbsp;<a href="https://www.kansasforests.org/conservation_trees/">https://www.kansasforests.org/conservation_trees/</a>.&nbsp;Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at&nbsp;<a href="mailto:aboor@ksu.edu">aboor@ksu.edu</a>&nbsp;or calling 620-793-1910.&nbsp;

BOOR: Annual tree and shrub sale begins

Are you thinking about purchasing an air fryer as your next small kitchen appliance? Or perhaps you have one but are unsure of its many uses. Mark your calendar for Wednesday, September 2nd and join us at the Great Bend Activity Center, 2715 18th Street, for a free educational program titled, “Healthy Air Fryer Cooking.” Jen Webster, Pawnee County Family &amp; Consumer Science Agent, will share her tips for using an air fryer successfully. This busy mom and Extension educator is excited about the versatility of this small appliance that can cut out some of the fat that is used in traditional cooking methods.

I have resisted purchasing an air fryer so far. After all, I have enough things taking up space on my kitchen counter without adding another small appliance. I have received numerous questions about using an air fryer, so I am happy that Jen accepted my invitation to share her experiences preparing food in an air fryer.&nbsp;

So what is an air fryer? An air fryer does not fry food like deep frying or pan frying does – it is more like oven fried. It is basically a little hot air chamber convection oven. It cooks a little faster, distributes heat more evenly, and suspends food in a perforated basket. It can really speed things up, allowing a person to prepare good food quickly.

Most air fryers do not need to preheat, so that saves time. They also cook food quickly, so in warmer climates, they won’t heat up the kitchen the way the oven can. Basically anything you can bake you can make in an air fryer. Various meats are cooked to a perfect temperature, and they remain juicy and tender. Air fryers are also great for cooking most vegetables. A light spritz of olive oil will help your veggies to brown and become crispy. Most veggies are done in under 10 minutes according to my sources.&nbsp;

I heard Jen share that air fryers are also great for reheating leftovers, especially pizza. It revives it and makes it crispy. Jen will share some of her favorite foods to prepare in her air fryer. Her presentation will also include features to keep in mind if you are in the market to purchase an air fryer.&nbsp;

The program Wednesday is free and open to everyone. I hope to see you there!

Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District – Great Bend office. You may reach her at: (620) 793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District – Great Bend office." />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District – Great Bend office.</figcaption>
 </figure>Are you thinking about purchasing an air fryer as your next small kitchen appliance? Or perhaps you have one but are unsure of its many uses. Mark your calendar for Wednesday, September 2nd and join us at the Great Bend Activity Center, 2715 18th Street, for a free educational program titled, “Healthy Air Fryer Cooking.” Jen Webster, Pawnee County Family &amp; Consumer Science Agent, will share her tips for using an air fryer successfully. This busy mom and Extension educator is excited about the versatility of this small appliance that can cut out some of the fat that is used in traditional cooking methods.I have resisted purchasing an air fryer so far. After all, I have enough things taking up space on my kitchen counter without adding another small appliance. I have received numerous questions about using an air fryer, so I am happy that Jen accepted my invitation to share her experiences preparing food in an air fryer.&nbsp;So what is an air fryer? An air fryer does not fry food like deep frying or pan frying does – it is more like oven fried. It is basically a little hot air chamber convection oven. It cooks a little faster, distributes heat more evenly, and suspends food in a perforated basket. It can really speed things up, allowing a person to prepare good food quickly.Most air fryers do not need to preheat, so that saves time. They also cook food quickly, so in warmer climates, they won’t heat up the kitchen the way the oven can. Basically anything you can bake you can make in an air fryer. Various meats are cooked to a perfect temperature, and they remain juicy and tender. Air fryers are also great for cooking most vegetables. A light spritz of olive oil will help your veggies to brown and become crispy. Most veggies are done in under 10 minutes according to my sources.&nbsp;I heard Jen share that air fryers are also great for reheating leftovers, especially pizza. It revives it and makes it crispy. Jen will share some of her favorite foods to prepare in her air fryer. Her presentation will also include features to keep in mind if you are in the market to purchase an air fryer.&nbsp;The program Wednesday is free and open to everyone. I hope to see you there!Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District – Great Bend office. You may reach her at: (620) 793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;&nbsp;

KRUG: Healthy air fryer cooking program

We have had a number of contacts regarding lilacs that were virtually defoliated with leaves showing many spots on the leaves. Cercospora leaf spot appears to be the causal agent. This is one of those diseases that only shows up during wet, humid summers. Though the shrubs look bad, loss of leaves this late in the season will not harm otherwise healthy plants. Therefore, there is no need to apply a fungicide. Also, an application this late would not help anyway. However, cleaning up dead leaves will reduce the amount of inoculum for next year and is recommended. This disease is weather-dependent and requires wet, humid weather at certain times to flourish. Therefore, lilacs that were hammered this year may not become infected next. Even if we do have another wet summer that encourages this disease, we do not recommend a fungicide application as damage to the plant is negligible.

Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions she can be contacted by e-mail at lfick@k-state.edu or by phone at 785-628-9430 or 620-793-1910.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/2/1580750915301.jpeg" alt="Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District.&nbsp;" />
 <figcaption>Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District.&nbsp;</figcaption>
 </figure>We have had a number of contacts regarding lilacs that were virtually defoliated with leaves showing many spots on the leaves. Cercospora leaf spot appears to be the causal agent. This is one of those diseases that only shows up during wet, humid summers. Though the shrubs look bad, loss of leaves this late in the season will not harm otherwise healthy plants. Therefore, there is no need to apply a fungicide. Also, an application this late would not help anyway. However, cleaning up dead leaves will reduce the amount of inoculum for next year and is recommended. This disease is weather-dependent and requires wet, humid weather at certain times to flourish. Therefore, lilacs that were hammered this year may not become infected next. Even if we do have another wet summer that encourages this disease, we do not recommend a fungicide application as damage to the plant is negligible.Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions she can be contacted by e-mail at lfick@k-state.edu or by phone at 785-628-9430 or 620-793-1910.&nbsp;

FICK: Lilac leaf spot

The Cottonwood Extension District will host a Grain Sorghum Plot Field Day in Barton County on Monday beginning at 9 a.m. It is located 1.75 miles north of Hoisington on Susank Road.&nbsp;

Seed company representatives will be on-hand to discuss their sorghum hybrids. Extension agronomy specialist Lucas Haag will discuss sorghum production practices, and J.P. Michaud, Extension entomologist, will discuss insect issues.

Complimentary breakfast burritos and refreshments will be provided courtesy of the seed companies at 8:30 a.m.&nbsp;

All interested people are invited to attend. RSVP is requested by Friday by emailing Brenda <a href="mailto:bwalton@ksu.edu">bwalton@ksu.edu</a> or calling the Great Bend Office at 620-793-1910.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1598452768758.jpeg" alt="K-State Research &amp; Extension" />
 <figcaption>K-State Research &amp; Extension</figcaption>
 </figure>The Cottonwood Extension District will host a Grain Sorghum Plot Field Day in Barton County on Monday beginning at 9 a.m. It is located 1.75 miles north of Hoisington on Susank Road.&nbsp;Seed company representatives will be on-hand to discuss their sorghum hybrids. Extension agronomy specialist Lucas Haag will discuss sorghum production practices, and J.P. Michaud, Extension entomologist, will discuss insect issues.Complimentary breakfast burritos and refreshments will be provided courtesy of the seed companies at 8:30 a.m.&nbsp;All interested people are invited to attend. RSVP is requested by Friday by emailing Brenda <a href="mailto:bwalton@ksu.edu">bwalton@ksu.edu</a> or calling the Great Bend Office at 620-793-1910.&nbsp;

Extension's grain sorghum field day set for next week

We are receiving inquiries regarding large wasps flying around. These are the Eastern cicada killer (Sphecius speciosus); not the Asian Giant Hornet (Vespa mandarinia). Cicada killer females search for, kill, and provision each cell within a nest located in the ground with a dog day cicada (Tibicen pruinosa) adult. The dead cicada is a food source for young cicada killer larvae. Cicada killers are an urban nuisance pest, especially when nesting in large numbers, in bare areas, in turfgrass, or around a structure. People are generally concerned because cicada killers resemble giant yellowjackets or they think cicada killers are the Asian giant hornet. Cicada killers are approximately 2.0 inches long and black with yellow-banded markings on the abdomen. The head and transparent wings are red-brown (Figure&nbsp;

1). Cicada killers are not dangerous, but they are intimidating; especially the males. Cicada killers are ground-nesting solitary wasps, with the female digging a 6 to 10- inch burrow (1/2 inch in diameter) in the ground; usually in sandy or loose soil. A pile of sand or soil, depending on soil type, will surround the entrance.

Females search for and sting large insects such as a cicada or katydid, and then bring the immobilized or paralyzed prey back to the burrow

The female places prey into a chamber in the nest and then lays an egg on the body. Afterward, the female covers the burrow, digs another burrow, and repeats the process. A legless grub-like larva will emerge (eclose) from the egg and proceed to consume the prey. Full-grown larvae overwinter in the burrow, pupate in spring, and emerge as adults from July through August. Male cicada killers establish aerial territories and patrol for intruders. A male cicada killer wards-off other males that enter his territory and attempt to mate with females. An individual that walks into the territory is typically confronted by a very large wasp hovering in front of the face and ‘zips’ to the side and back. However, after determining that the intruder is not a rival or a threat, the male cicada killer ignores the individual. Nevertheless, an individual walking across a lawn, fairway, or other area where cicada killers are nesting, will experience the same treatment through each male’s territory. After females have left the nest then males will eventually leave. Cicada killers, in general, will not sting an individual. Wasp and bee stingers are modified egg-laying devices (ovipositors), so males cannot sting. Females, however, may sting if crushed or if stepped on with bare feet, or grabbed with bare hands.

Cicada killers are common in areas with bare soil, so mulching, planting ground covers, or sodding may reduce issues with cicada killers. Cicada killers can be a problem in well-maintained areas such as irrigated and regularly fertilized turfgrass. In addition, cicada killers can be a problem when nesting in areas accessible to or frequented by the public. Applying carbaryl or pyrethroid insecticides containing the active ingredients; permethrin, bifenthrin, cyfluthrin, and/or lambda-cyhalothrin to the burrowed area will kill females in golf course sand traps. In home yards, sandboxes should be covered with a tarp when not in use to deter cicada killers. Sand below swings, jungle gyms, or other playground equipment should be replaced with bark mulch or shredded tires. Managing cicada killers in baseball infields and volleyball courts is more challenging because people with minimal clothing and exposed skin are diving and sliding onto the ground; thus making it difficult to recommend using an insecticide. However, in the case of a volleyball court, a geotextile fabric placed beneath the sand may create a barrier that prevents cicada killers from creating burrows.

Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1592579538317.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>We are receiving inquiries regarding large wasps flying around. These are the Eastern cicada killer (Sphecius speciosus); not the Asian Giant Hornet (Vespa mandarinia). Cicada killer females search for, kill, and provision each cell within a nest located in the ground with a dog day cicada (Tibicen pruinosa) adult. The dead cicada is a food source for young cicada killer larvae. Cicada killers are an urban nuisance pest, especially when nesting in large numbers, in bare areas, in turfgrass, or around a structure. People are generally concerned because cicada killers resemble giant yellowjackets or they think cicada killers are the Asian giant hornet. Cicada killers are approximately 2.0 inches long and black with yellow-banded markings on the abdomen. The head and transparent wings are red-brown (Figure&nbsp;1). Cicada killers are not dangerous, but they are intimidating; especially the males. Cicada killers are ground-nesting solitary wasps, with the female digging a 6 to 10- inch burrow (1/2 inch in diameter) in the ground; usually in sandy or loose soil. A pile of sand or soil, depending on soil type, will surround the entrance.Females search for and sting large insects such as a cicada or katydid, and then bring the immobilized or paralyzed prey back to the burrowThe female places prey into a chamber in the nest and then lays an egg on the body. Afterward, the female covers the burrow, digs another burrow, and repeats the process. A legless grub-like larva will emerge (eclose) from the egg and proceed to consume the prey. Full-grown larvae overwinter in the burrow, pupate in spring, and emerge as adults from July through August. Male cicada killers establish aerial territories and patrol for intruders. A male cicada killer wards-off other males that enter his territory and attempt to mate with females. An individual that walks into the territory is typically confronted by a very large wasp hovering in front of the face and ‘zips’ to the side and back. However, after determining that the intruder is not a rival or a threat, the male cicada killer ignores the individual. Nevertheless, an individual walking across a lawn, fairway, or other area where cicada killers are nesting, will experience the same treatment through each male’s territory. After females have left the nest then males will eventually leave. Cicada killers, in general, will not sting an individual. Wasp and bee stingers are modified egg-laying devices (ovipositors), so males cannot sting. Females, however, may sting if crushed or if stepped on with bare feet, or grabbed with bare hands.Cicada killers are common in areas with bare soil, so mulching, planting ground covers, or sodding may reduce issues with cicada killers. Cicada killers can be a problem in well-maintained areas such as irrigated and regularly fertilized turfgrass. In addition, cicada killers can be a problem when nesting in areas accessible to or frequented by the public. Applying carbaryl or pyrethroid insecticides containing the active ingredients; permethrin, bifenthrin, cyfluthrin, and/or lambda-cyhalothrin to the burrowed area will kill females in golf course sand traps. In home yards, sandboxes should be covered with a tarp when not in use to deter cicada killers. Sand below swings, jungle gyms, or other playground equipment should be replaced with bark mulch or shredded tires. Managing cicada killers in baseball infields and volleyball courts is more challenging because people with minimal clothing and exposed skin are diving and sliding onto the ground; thus making it difficult to recommend using an insecticide. However, in the case of a volleyball court, a geotextile fabric placed beneath the sand may create a barrier that prevents cicada killers from creating burrows.Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

BOOR: Eastern cicada killer

The Cottonwood Extension District will be hosting a Grain Sorghum Plot Field Day in Barton County on Monday, August 31 beginning at 9:00 a.m. It is located 1.75 miles north of Hoisington on Susank Road.

Seed company representatives will be on hand to discuss their sorghum hybrids. Extension agronomy specialists Lucas Haag will discuss sorghum production practices. J.P. Michaud, Extension entomologist will discuss insect issues.

A complimentary breakfast and refreshments will be provided courtesy of the seed companies at 8:30 a.m.

All interested people are invited to attend. 

Call the Great Bend office at 620-793-1910 to RSVP for the Grain Sorghum Field Day hosted by the Cottonwood Extension District on August 31.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1598460211902.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>The Cottonwood Extension District will be hosting a Grain Sorghum Plot Field Day in Barton County on Monday, August 31 beginning at 9:00 a.m. It is located 1.75 miles north of Hoisington on Susank Road.Seed company representatives will be on hand to discuss their sorghum hybrids. Extension agronomy specialists Lucas Haag will discuss sorghum production practices. J.P. Michaud, Extension entomologist will discuss insect issues.A complimentary breakfast and refreshments will be provided courtesy of the seed companies at 8:30 a.m.All interested people are invited to attend. RSVP is requested by Friday, August 28. Call the Great Bend office at 620-793-1910 to RSVP for the Grain Sorghum Field Day hosted by the Cottonwood Extension District on August 31.

Sign up for Aug. 31 Cottonwood Extension Grain Sorghum Plot Field Day 

What parent does not want the best for their child? All parents also want their children to do well in school. The best time to set a plan in motion is at the beginning of the school year. One of the most important things to do is approach all school work with a positive outlook.&nbsp;

Kathleen A. Olson, Extension educator in family relations from the University of Minnesota suggests setting aside a regular time and place for homework. Help your child with their homework but do not do it for them.&nbsp;

Olson shared these other guidelines for a successful problem-solving approach to school and homework.&nbsp;

It is the parent’s job to help their child develop a system to keep track of assignments and projects. Many schools use an electronic system for parents to track their students’ progress, but don’t forget to look for paper notes and other information that may come home in their backpack. It needs to be checked every day to make sure you don’t miss anything

Don’t forget to recognize your child for work that is well done. Always encourage them and then praise them for papers that are complete and find a place to display work for everyone to see. With a little planning and implementation of some time management tools, you and your child will have a successful school year.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>What parent does not want the best for their child? All parents also want their children to do well in school. The best time to set a plan in motion is at the beginning of the school year. One of the most important things to do is approach all school work with a positive outlook.&nbsp;Kathleen A. Olson, Extension educator in family relations from the University of Minnesota suggests setting aside a regular time and place for homework. Help your child with their homework but do not do it for them.&nbsp;Olson shared these other guidelines for a successful problem-solving approach to school and homework.&nbsp;<ol>
 <li>Set an example by working on something of your own during the time set aside for homework. Encourage them to ask questions and even think out loud to help them solve a problem. It is important that your child knows that you are available for them.&nbsp;</li><li>Ask your child questions about his homework. Perhaps they could do a problem for you or describe what they’ve been reading. Then, when your child needs help, your goal should be to help them do it themselves. Help them find information. Ask lots of questions. Don’t be afraid to say, "I don’t know." Remember: you’re a guide and a support to your child.</li><li>An assignment may be overwhelming to your child. Help your child break the assignment down and help him identify the steps needed to complete the homework.</li><li>Assist your child with technology. If you have access to a computer, work together so you know what they are doing.&nbsp;</li><li>If you can’t physically be available, you can still set aside a time and place and check on their homework when you get a chance.</li><li>Encourage children to think of their homework as their job. The biggest part of the job is to learn.</li>
 </ol>It is the parent’s job to help their child develop a system to keep track of assignments and projects. Many schools use an electronic system for parents to track their students’ progress, but don’t forget to look for paper notes and other information that may come home in their backpack. It needs to be checked every day to make sure you don’t miss anythingDon’t forget to recognize your child for work that is well done. Always encourage them and then praise them for papers that are complete and find a place to display work for everyone to see. With a little planning and implementation of some time management tools, you and your child will have a successful school year.	Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

UNRUH: How to handle homework

If your garden is producing more fresh vegetables than you can work in to the daily menu plan you may want to consider freezing. Most vegetables need to be blanched before freezing to inactivate enzymes and protect their quality. This is done by water or steam blanching. Enzymes are a natural component of food. They work inside food and can change flavor, texture, color and nutrition. Blanching stops enzymes and protects the food from quality changes.&nbsp;

Occasionally I will get a call from someone who asks if blanching can be done in the microwave? Using the microwave may produce poor results. Due to uneven heating, the microwave may not completely inactivate enzymes. This results in off flavors, poor texture and loss of color. The microwave does not save time or energy.&nbsp;

To blanch vegetables correctly, briefly expose them to boiling water or steam. Then cool rapidly in ice water to stop cooking. Blanching destroys microorganisms on the vegetable surface and is essential for top-quality frozen vegetables.

For products like tomatoes you will notice that they will have a mushy texture when thawed and are suitable only for cooking in soups, stews and sauces. Tomatoes that are frozen raw become watery and can develop an off-flavor after a short time in the freezer. Tomatoes that are too ripe for safe canning but still sound and free from decay can be frozen safely.&nbsp;

If you are wanting to freeze sweet corn, it is important to preserve it as soon after harvest as possible for best quality. To prepare corn-on-the-cob for freezing: Blanch small ears (1 ¼ inches or less in diameter) 7 minutes in boiling water; medium-size ears (1 ¼ to 1 ½ inches) 9 minutes; and large ears (1 ½ inches or more) 11 minutes. Cool in several changes of ice cold water and drain. If desired, cut ears into uniform 4-, 6-, or 8-inch pieces and package in freezer bags or containers.

Be aware there is a significant difference between a plastic storage bag and plastic freezer bags. Make sure you are using the heavier freezer bags for best results.

Excellent reference bulletins for a variety of vegetables and fruits are available at: &nbsp;

<a href="http://www.rrc.k-state.edu/preservation/freezing.html">www.rrc.k-state.edu/preservation/freezing.html</a>&nbsp;

A little work now to preserve the harvest will certainly be enjoyed and appreciated next winter! Call me if you have any questions.

Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District.&nbsp;" />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District.&nbsp;</figcaption>
 </figure>If your garden is producing more fresh vegetables than you can work in to the daily menu plan you may want to consider freezing. Most vegetables need to be blanched before freezing to inactivate enzymes and protect their quality. This is done by water or steam blanching. Enzymes are a natural component of food. They work inside food and can change flavor, texture, color and nutrition. Blanching stops enzymes and protects the food from quality changes.&nbsp;Occasionally I will get a call from someone who asks if blanching can be done in the microwave? Using the microwave may produce poor results. Due to uneven heating, the microwave may not completely inactivate enzymes. This results in off flavors, poor texture and loss of color. The microwave does not save time or energy.&nbsp;To blanch vegetables correctly, briefly expose them to boiling water or steam. Then cool rapidly in ice water to stop cooking. Blanching destroys microorganisms on the vegetable surface and is essential for top-quality frozen vegetables.For products like tomatoes you will notice that they will have a mushy texture when thawed and are suitable only for cooking in soups, stews and sauces. Tomatoes that are frozen raw become watery and can develop an off-flavor after a short time in the freezer. Tomatoes that are too ripe for safe canning but still sound and free from decay can be frozen safely.&nbsp;If you are wanting to freeze sweet corn, it is important to preserve it as soon after harvest as possible for best quality. To prepare corn-on-the-cob for freezing: Blanch small ears (1 ¼ inches or less in diameter) 7 minutes in boiling water; medium-size ears (1 ¼ to 1 ½ inches) 9 minutes; and large ears (1 ½ inches or more) 11 minutes. Cool in several changes of ice cold water and drain. If desired, cut ears into uniform 4-, 6-, or 8-inch pieces and package in freezer bags or containers.Be aware there is a significant difference between a plastic storage bag and plastic freezer bags. Make sure you are using the heavier freezer bags for best results.Excellent reference bulletins for a variety of vegetables and fruits are available at: &nbsp;<a href="http://www.rrc.k-state.edu/preservation/freezing.html">www.rrc.k-state.edu/preservation/freezing.html</a>&nbsp;A little work now to preserve the harvest will certainly be enjoyed and appreciated next winter! Call me if you have any questions.Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;&nbsp;

KRUG: Prepping vegetables for freezing

Many young, smooth, thin-barked trees such as honeylocusts, fruit trees, ashes, oaks, maples, lindens, and willows are susceptible to sunscald and bark cracks. Sunscald normally develops on the south or southwest side of the tree during late winter. Sunny, warm winter days may heat the bark to relatively high temperatures. 

Research done in Georgia has shown that the southwest side of the trunk of a peach tree can be 40 degrees warmer than shaded bark. This warming action can cause a loss of cold hardiness of the bark tissue resulting in cells becoming active. These cells then become susceptible to lethal freezing when the temperature drops at night. The damaged bark tissue becomes sunken and discolored in late spring.&nbsp; Damaged bark will eventually crack and slough off.&nbsp; Trees often recover but need TLC — especially watering during dry weather.

If you have seen this type of damage in previous years or fear you have susceptible trees, preventative measures are called for.&nbsp; Applying a light-colored tree wrap from the ground to the start of the first branches can protect young and/or recently planted trees. This should be done in October to November and removed the following March. Failure to remove the tree wrap in the spring can prove detrimental to the tree.

Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions she can be contacted by e-mail at lfick@k-state.edu or by phone at 785-628-9430 or 620-793-1910. K-State Research and Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/2/1580750915301.jpeg" alt="Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. " />
 <figcaption>Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. </figcaption>
 </figure>Many young, smooth, thin-barked trees such as honeylocusts, fruit trees, ashes, oaks, maples, lindens, and willows are susceptible to sunscald and bark cracks. Sunscald normally develops on the south or southwest side of the tree during late winter. Sunny, warm winter days may heat the bark to relatively high temperatures. Research done in Georgia has shown that the southwest side of the trunk of a peach tree can be 40 degrees warmer than shaded bark. This warming action can cause a loss of cold hardiness of the bark tissue resulting in cells becoming active. These cells then become susceptible to lethal freezing when the temperature drops at night. The damaged bark tissue becomes sunken and discolored in late spring.&nbsp; Damaged bark will eventually crack and slough off.&nbsp; Trees often recover but need TLC — especially watering during dry weather.If you have seen this type of damage in previous years or fear you have susceptible trees, preventative measures are called for.&nbsp; Applying a light-colored tree wrap from the ground to the start of the first branches can protect young and/or recently planted trees. This should be done in October to November and removed the following March. Failure to remove the tree wrap in the spring can prove detrimental to the tree.Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions she can be contacted by e-mail at lfick@k-state.edu or by phone at 785-628-9430 or 620-793-1910. K-State Research and Extension is an equal opportunity provider and employer.

FICK: Preventing sunscald on thin-barked trees

A Kansas State University agricultural economist has completed an exhaustive study on hedging cattle prices, which he says could help producers manage their economic risks – perhaps especially so in times of crisis.

Brian Coffey looked at the average price of steers and heifers sold in Kansas between 2010 and June 2020 to determine if hedging – a strategy to lock in prices using futures markets – is a reliable strategy for selling live cattle.

“One thing that came out of this will be surprising to a lot of people,” Coffey said. “If we look just at the average price that live cattle would have been sold for from 2010 to 2020, the hedged prices are lower, but they are only 48 cents per hundredweight (cwt) lower than unhedged sales, on average. In other words, the risk-management benefits of hedging come at a fairly lower cost per hundredweight, on average.

“A lot of times, people have in mind that to get the risk-management benefit of hedging, you take a pretty big hit on expected average returns. But over the long term, we’re just not seeing that.”

Hedging helps to protect against adverse price changes in the markets by allowing a producer who is feeding cattle to establish an approximate selling price now and be protected if prices decline by the time they market those animals later.

“In given weeks or months, you can definitely give up potential gains in some of those extreme times when cash prices rally unexpectedly,” Coffey said. “But you also avoid extreme losses in weeks or months when cash prices decline unexpectedly.”

Coffey notes that more detailed information on hedging is available at&nbsp;<a href="https://agmanager.info/">AgManager.info</a>, a website managed by the K-State Department of Agricultural Economics.

In his study, Coffey assumed a feeding period of 160 days while comparing what a producer might have earned on live cattle sales had they hedged those sales instead.

“Basically what I assumed was that a producer would hedge cattle immediately upon placement, then immediately lift the hedge when those live cattle are priced or sold,” he said. “It’s a very disciplined and systematic hedging routine.”

While he found a slight average-price decrease when hedging during normal times, Coffey said hedging can provide huge benefits when disaster hits the industry – such as has happened twice in the past year.

In Fall 2019, a fire destroyed a packing plant owned by Tyson Fresh Meats in Holcomb, Kansas, which had a daily capacity of 6,000 head – or about 6% of the United States’ slaughter capacity.

Coffey compared live cattle prices for 23 weeks, between July and October 2019 to see what impact hedging would have had on producers’ profits.

“What I saw was the hedged price, on average, was about $10 per cwt higher,” he said. “If someone was marketing fed cattle week after week through that same time period, having those cattle hedged was worth an extra $10 per cwt higher.”

Put another way, the average weekly value of gain for hedged cattle was $123 higher per head than for unhedged cattle.

More recently, Coffey also looked at the impact of the COVID-19 pandemic, comparing prices between February 2020 and the end of June. Again, hedging proved to be a successful strategy during crisis.

“The hedged value of gain averaged about $221 per head higher,” Coffey said.

“The take-home lesson from both of those instances,” he said, “is that hedging can protect from scenarios that can, frankly, end a business. Hedging protects against catastrophic losses.”

Coffey’s full report, titled&nbsp;Hedging Kansas Live Cattle: A Summary of Outcomes over the Past 10 Years, is&nbsp;<a href="https://agmanager.info/">available online at Agmanager.info</a>.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1592579538317.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>A Kansas State University agricultural economist has completed an exhaustive study on hedging cattle prices, which he says could help producers manage their economic risks – perhaps especially so in times of crisis.Brian Coffey looked at the average price of steers and heifers sold in Kansas between 2010 and June 2020 to determine if hedging – a strategy to lock in prices using futures markets – is a reliable strategy for selling live cattle.“One thing that came out of this will be surprising to a lot of people,” Coffey said. “If we look just at the average price that live cattle would have been sold for from 2010 to 2020, the hedged prices are lower, but they are only 48 cents per hundredweight (cwt) lower than unhedged sales, on average. In other words, the risk-management benefits of hedging come at a fairly lower cost per hundredweight, on average.“A lot of times, people have in mind that to get the risk-management benefit of hedging, you take a pretty big hit on expected average returns. But over the long term, we’re just not seeing that.”Hedging helps to protect against adverse price changes in the markets by allowing a producer who is feeding cattle to establish an approximate selling price now and be protected if prices decline by the time they market those animals later.“In given weeks or months, you can definitely give up potential gains in some of those extreme times when cash prices rally unexpectedly,” Coffey said. “But you also avoid extreme losses in weeks or months when cash prices decline unexpectedly.”Coffey notes that more detailed information on hedging is available at&nbsp;<a href="https://agmanager.info/">AgManager.info</a>, a website managed by the K-State Department of Agricultural Economics.In his study, Coffey assumed a feeding period of 160 days while comparing what a producer might have earned on live cattle sales had they hedged those sales instead.“Basically what I assumed was that a producer would hedge cattle immediately upon placement, then immediately lift the hedge when those live cattle are priced or sold,” he said. “It’s a very disciplined and systematic hedging routine.”While he found a slight average-price decrease when hedging during normal times, Coffey said hedging can provide huge benefits when disaster hits the industry – such as has happened twice in the past year.In Fall 2019, a fire destroyed a packing plant owned by Tyson Fresh Meats in Holcomb, Kansas, which had a daily capacity of 6,000 head – or about 6% of the United States’ slaughter capacity.Coffey compared live cattle prices for 23 weeks, between July and October 2019 to see what impact hedging would have had on producers’ profits.“What I saw was the hedged price, on average, was about $10 per cwt higher,” he said. “If someone was marketing fed cattle week after week through that same time period, having those cattle hedged was worth an extra $10 per cwt higher.”Put another way, the average weekly value of gain for hedged cattle was $123 higher per head than for unhedged cattle.More recently, Coffey also looked at the impact of the COVID-19 pandemic, comparing prices between February 2020 and the end of June. Again, hedging proved to be a successful strategy during crisis.“The hedged value of gain averaged about $221 per head higher,” Coffey said.“The take-home lesson from both of those instances,” he said, “is that hedging can protect from scenarios that can, frankly, end a business. Hedging protects against catastrophic losses.”Coffey’s full report, titled&nbsp;Hedging Kansas Live Cattle: A Summary of Outcomes over the Past 10 Years, is&nbsp;<a href="https://agmanager.info/">available online at Agmanager.info</a>.Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

BOOR: Hedging cattle prices

There are many different reasons that producers look at adding different crops to their rotation. Weed control issues and the ability to spray certain chemicals to help with weeds is one reason. Also, some may be looking for a product that may be more profitable in the coming years. Some just want to try something new in their rotation to see if it fits their production model better than what they are currently doing. Whatever the reason, it’s a good idea to research the new possibilities before venturing out into the unknown.

On August 26th at 5:30 pm, KSRE Cottonwood District and Pawnee County will be hosting our regular woman’s group to discuss Alternative crops. Now, just because it originally was formed as a group of women that does not mean than men are not welcome. Anyone who has an interest is encouraged to attend. This program’s topic is going to be Alternative Crops. Lucas Hagg, Northwest area agronomist will be on our zoom to discuss the different crops you can grow instead of your normal rotation. Lucas will cover canola, cotton, sunflowers, hemp, dry beans, and forages in addition to any questions that you may have.&nbsp;

The program will be held over Zoom. You can contact Jen Webster from the Pawnee County Extension office at <a href="mailto:jlwebster@ksu.edu">jlwebster@ksu.edu</a> or by calling 620-285-6901 by 5 pm on August 26th for the zoom link.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1592579538317.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>There are many different reasons that producers look at adding different crops to their rotation. Weed control issues and the ability to spray certain chemicals to help with weeds is one reason. Also, some may be looking for a product that may be more profitable in the coming years. Some just want to try something new in their rotation to see if it fits their production model better than what they are currently doing. Whatever the reason, it’s a good idea to research the new possibilities before venturing out into the unknown.On August 26th at 5:30 pm, KSRE Cottonwood District and Pawnee County will be hosting our regular woman’s group to discuss Alternative crops. Now, just because it originally was formed as a group of women that does not mean than men are not welcome. Anyone who has an interest is encouraged to attend. This program’s topic is going to be Alternative Crops. Lucas Hagg, Northwest area agronomist will be on our zoom to discuss the different crops you can grow instead of your normal rotation. Lucas will cover canola, cotton, sunflowers, hemp, dry beans, and forages in addition to any questions that you may have.&nbsp;The program will be held over Zoom. You can contact Jen Webster from the Pawnee County Extension office at <a href="mailto:jlwebster@ksu.edu">jlwebster@ksu.edu</a> or by calling 620-285-6901 by 5 pm on August 26th for the zoom link.&nbsp;Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

BOOR: Zoom session on alternative crops scheduled

	School is getting ready to start in some format, so kids from pre-school to graduate school will be adjusting to a new routine. But what about you? Are you a life-long learner? Moms and dads, grandmas and grandpas are never too old to learn something new. I don’t mean you have to enroll in a formal class, complete with a syllabus and a final exam. I’m talking about the many classes offered in our community through our Extension offices, 4-H and Youth programs, or recreation centers.

	I received word earlier this week that K-State Research &amp; Extension Administration has approved a protocol for offering the Stay Strong Stay Healthy program in our community. I am so excited to be able to offer this 8-week program at the Great Bend Activity Center beginning September 1st.&nbsp; The natural aging process offers challenges to many people. While we know from listening to the news and our personal experiences, staying active is a key component in maintaining or regaining health. But if you have noticed that your strength, flexibility or balance isn’t what it used to be you may want to consider signing up for Stay Strong, Stay Healthy.&nbsp; SSSH is designed to increase an aging adult’s access to a safe, structured, and effective strength training program. Over 8 weeks, participants learn exercises to improve their strength, flexibility, and balance. During each session, a prescribed set of 8 upper and lower body strengthening exercises are done along with warm-ups and cool-down stretches. Participants are made to feel comfortable regardless of their current fitness level so they can safely participate and gradually build the strength beneficial to health.

The 8-week program is set to begin Tuesday, September 1st and ends Thursday, October 22nd. It meets Tuesdays and Thursdays from 10 – 11 am at the Great Bend Activity Center, 2715 18th Street. The registration fee is $20 and may be paid at the Cottonwood Extension District – Great Bend office, 1800 12th Street, by August 25th. The class size is limited and we will pay close attention to disinfecting chairs that are used in the class. When you register we will schedule a time for a short pre-assessment to be completed.

Call me if you have any questions about the “Stay Strong, Stay Healthy” workshop.&nbsp;

Donna Krug is the Family &amp; Consumer Science Agent and District Director for K-State Research &amp; Extension – Cottonwood District.&nbsp; You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.png" alt="Donna Krug is the Family &amp; Consumer Science Agent and District Director for K-State Research &amp; Extension – Cottonwood District." />
 <figcaption>Donna Krug is the Family &amp; Consumer Science Agent and District Director for K-State Research &amp; Extension – Cottonwood District.</figcaption>
 </figure>	School is getting ready to start in some format, so kids from pre-school to graduate school will be adjusting to a new routine. But what about you? Are you a life-long learner? Moms and dads, grandmas and grandpas are never too old to learn something new. I don’t mean you have to enroll in a formal class, complete with a syllabus and a final exam. I’m talking about the many classes offered in our community through our Extension offices, 4-H and Youth programs, or recreation centers.	I received word earlier this week that K-State Research &amp; Extension Administration has approved a protocol for offering the Stay Strong Stay Healthy program in our community. I am so excited to be able to offer this 8-week program at the Great Bend Activity Center beginning September 1st.&nbsp; The natural aging process offers challenges to many people. While we know from listening to the news and our personal experiences, staying active is a key component in maintaining or regaining health. But if you have noticed that your strength, flexibility or balance isn’t what it used to be you may want to consider signing up for Stay Strong, Stay Healthy.&nbsp; SSSH is designed to increase an aging adult’s access to a safe, structured, and effective strength training program. Over 8 weeks, participants learn exercises to improve their strength, flexibility, and balance. During each session, a prescribed set of 8 upper and lower body strengthening exercises are done along with warm-ups and cool-down stretches. Participants are made to feel comfortable regardless of their current fitness level so they can safely participate and gradually build the strength beneficial to health.The 8-week program is set to begin Tuesday, September 1st and ends Thursday, October 22nd. It meets Tuesdays and Thursdays from 10 – 11 am at the Great Bend Activity Center, 2715 18th Street. The registration fee is $20 and may be paid at the Cottonwood Extension District – Great Bend office, 1800 12th Street, by August 25th. The class size is limited and we will pay close attention to disinfecting chairs that are used in the class. When you register we will schedule a time for a short pre-assessment to be completed.Call me if you have any questions about the “Stay Strong, Stay Healthy” workshop.&nbsp;Donna Krug is the Family &amp; Consumer Science Agent and District Director for K-State Research &amp; Extension – Cottonwood District.&nbsp; You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Kicking off new Stay Strong Stay Healthy program

By STACY CAMPBELL Cottonwood Extension District

I have been getting some calls from farmers asking if their grain sorghum has sugarcane aphids in it? After going and looking I am glad to report that they are not sugarcane aphids. It is an aphid.

The corn leaf aphid,&nbsp;frequently infests sorghum at the whorl stage. This aphid ranges in color primarily from dark-green or bluish. Key identifying features are the dark legs and cornicles, relatively short antennae, and feeding on the upper leaf surfaces almost exclusively, preferring the upper parts of the plant.&nbsp;

Sugarcane aphids (SCA) on the other hand feed on the underside of leaves. They can be confused with other aphids especially when the aphids are young. They are pale yellow and have light colored legs with dark feet. They have dark colored, short cornicles (tail pipes) with no shading at the base of them as on the corn leaf aphid. &nbsp;

Both aphids do produce a sticky honeydew substance, for that matter any aphid or greenbug does, because they all have piercing-sucking mouth parts and are sucking the plant juices for nourishment. Corn leaf aphids do not have such a high reproductive rate as sugarcane aphids and therefore are not considered an economic treat to sorghum. Any aphid will attract beneficial species that will feed on them. The corn leaf aphid is rarely a cause for concern on sorghum unless larger numbers persist into heading and migrate up into about 50% or more of the heads to continue feeding.&nbsp;

Corn leaf aphids do attract beneficial insects, such as the lady beetle that will feed on them and currently I am seeing significant numbers of lady beetles and other aphid natural enemies that contribute to their control!&nbsp;

A good resource to have or refer to is the “Sorghum Insect Management Guide” by K-State Research &amp; Extension, it can be found on our web site at <a href="http://www.cottonwood.ksu.edu">www.cottonwood.ksu.edu</a> or simply type into your internet browser - sorghum insect management guide, ksu.&nbsp;

If you have any questions, please give me a call or email me.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1597164324186.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictI have been getting some calls from farmers asking if their grain sorghum has sugarcane aphids in it? After going and looking I am glad to report that they are not sugarcane aphids. It is an aphid.The corn leaf aphid,&nbsp;frequently infests sorghum at the whorl stage. This aphid ranges in color primarily from dark-green or bluish. Key identifying features are the dark legs and cornicles, relatively short antennae, and feeding on the upper leaf surfaces almost exclusively, preferring the upper parts of the plant.&nbsp;Sugarcane aphids (SCA) on the other hand feed on the underside of leaves. They can be confused with other aphids especially when the aphids are young. They are pale yellow and have light colored legs with dark feet. They have dark colored, short cornicles (tail pipes) with no shading at the base of them as on the corn leaf aphid. &nbsp;Both aphids do produce a sticky honeydew substance, for that matter any aphid or greenbug does, because they all have piercing-sucking mouth parts and are sucking the plant juices for nourishment. Corn leaf aphids do not have such a high reproductive rate as sugarcane aphids and therefore are not considered an economic treat to sorghum. Any aphid will attract beneficial species that will feed on them. The corn leaf aphid is rarely a cause for concern on sorghum unless larger numbers persist into heading and migrate up into about 50% or more of the heads to continue feeding.&nbsp;Corn leaf aphids do attract beneficial insects, such as the lady beetle that will feed on them and currently I am seeing significant numbers of lady beetles and other aphid natural enemies that contribute to their control!&nbsp;A good resource to have or refer to is the “Sorghum Insect Management Guide” by K-State Research &amp; Extension, it can be found on our web site at <a href="http://www.cottonwood.ksu.edu">www.cottonwood.ksu.edu</a> or simply type into your internet browser - sorghum insect management guide, ksu.&nbsp;If you have any questions, please give me a call or email me.&nbsp;Stacy Campbell is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or calling 785-628-9430.

CAMPBELL: Corn leaf aphids in sorghum 

	When we turned the calendar to August it can mean only one thing; school bells will be ringing soon. The challenges that COVID19 has brought to our school boards and administrators are many, but in the end, children need to continue learning in whichever format is available. With the start of another school year, it is the perfect time to call a family meeting and get everyone on board with the new routine.

	Research shows that kids ages 3 to 6 need ten to twelve hours of sleep each day. As youngsters begin pre-school or the early grades it is important to have a set bedtime with a routine that encourages success. Perhaps you want to target 8 p.m. as bedtime. If so you will want to begin the wind down process around 7. Perhaps a warm bath and bed time story would help your child to relax. Planning what will be worn the next day or eaten for breakfast also encourages a less hectic morning when the alarm goes off. Whatever you want to adopt as a routine, now is a good time to start working toward your final goal. If the summer schedule has been lax, start moving the bedtime up a few minutes each day until your target is reached. That should help make the first day of school a success.

	As families strive to get the school year off to a good start, the morning rush can create a huge obstacle. Whether your kids catch an early morning bus, if you provide the ride, or if they bike or walk to school, make sure time is set aside to eat a healthy breakfast. It has long been reported that eating breakfast is a good thing – first by moms, and then backed up by numerous research studies. Nutrition educators have shown that eating breakfast is important to weight control. It also helps youngsters perform better in school.

	If you live close enough to school, perhaps your child can walk or bike safely to school. Research shows that starting your day with some physical activity (i.e. walking to school) encourages better concentration and behavior in the classroom. If your schedule allows it, do a trial run with your child; either walking or biking on a safe route to the front door of the school.&nbsp;

	Here’s hoping your school year gets off to a great start!

Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District.&nbsp;" />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District.&nbsp;</figcaption>
 </figure>	When we turned the calendar to August it can mean only one thing; school bells will be ringing soon. The challenges that COVID19 has brought to our school boards and administrators are many, but in the end, children need to continue learning in whichever format is available. With the start of another school year, it is the perfect time to call a family meeting and get everyone on board with the new routine.	Research shows that kids ages 3 to 6 need ten to twelve hours of sleep each day. As youngsters begin pre-school or the early grades it is important to have a set bedtime with a routine that encourages success. Perhaps you want to target 8 p.m. as bedtime. If so you will want to begin the wind down process around 7. Perhaps a warm bath and bed time story would help your child to relax. Planning what will be worn the next day or eaten for breakfast also encourages a less hectic morning when the alarm goes off. Whatever you want to adopt as a routine, now is a good time to start working toward your final goal. If the summer schedule has been lax, start moving the bedtime up a few minutes each day until your target is reached. That should help make the first day of school a success.	As families strive to get the school year off to a good start, the morning rush can create a huge obstacle. Whether your kids catch an early morning bus, if you provide the ride, or if they bike or walk to school, make sure time is set aside to eat a healthy breakfast. It has long been reported that eating breakfast is a good thing – first by moms, and then backed up by numerous research studies. Nutrition educators have shown that eating breakfast is important to weight control. It also helps youngsters perform better in school.	If you live close enough to school, perhaps your child can walk or bike safely to school. Research shows that starting your day with some physical activity (i.e. walking to school) encourages better concentration and behavior in the classroom. If your schedule allows it, do a trial run with your child; either walking or biking on a safe route to the front door of the school.&nbsp;	Here’s hoping your school year gets off to a great start!Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Settling in to the school routine

When I am stressed, I can’t stop moving. I clean, do yardwork, exercise and take myself to exhaustion most days. When my son is anxious, he wakes up in the middle of the night and asks me to tuck him in again. When I notice he is waking up several nights in a row, I tend to be more attentive and spend extra time with him. I try to help him deal with his anxiety in positive ways such as exercise and just talking about it, but when I find myself unable to slow down, I usually ignore it until I can’t ignore it anymore.

2020 has been one for the history books when it comes to stress and uncertainty. There is very little in our lives that can be considered normal and that has taken a toll on our minds, bodies, and overall health. What can you do about all of this excess worry? Everyone handles anxiety in their own way. I show how our family is coping to illustrate that point. When I am stressed, I typically try to ignore it, soldier through, and hope it gets better. When I notice my son is getting stressed, I do everything in my power to help him handle it in a healthy way. Lately though, I am trying to do better for myself because I know how important mental health is in all aspects of our lives.

So how can we handle stress in a healthy manner? The single most important thing that you can do is self-care. I am sure that you have heard all of the adages, but you truly can’t pour from an empty pitcher. Find a way that you personally can relax and recharge. Take a walk, listen to music, meditate. Some may enjoy fishing, gardening, watching a movie, reading, the list goes on. Think to yourself, what do you like to do that you have not had enough time to do? In our current state of affairs, it is a good idea to make the time.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1592579538317.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>When I am stressed, I can’t stop moving. I clean, do yardwork, exercise and take myself to exhaustion most days. When my son is anxious, he wakes up in the middle of the night and asks me to tuck him in again. When I notice he is waking up several nights in a row, I tend to be more attentive and spend extra time with him. I try to help him deal with his anxiety in positive ways such as exercise and just talking about it, but when I find myself unable to slow down, I usually ignore it until I can’t ignore it anymore.2020 has been one for the history books when it comes to stress and uncertainty. There is very little in our lives that can be considered normal and that has taken a toll on our minds, bodies, and overall health. What can you do about all of this excess worry? Everyone handles anxiety in their own way. I show how our family is coping to illustrate that point. When I am stressed, I typically try to ignore it, soldier through, and hope it gets better. When I notice my son is getting stressed, I do everything in my power to help him handle it in a healthy way. Lately though, I am trying to do better for myself because I know how important mental health is in all aspects of our lives.So how can we handle stress in a healthy manner? The single most important thing that you can do is self-care. I am sure that you have heard all of the adages, but you truly can’t pour from an empty pitcher. Find a way that you personally can relax and recharge. Take a walk, listen to music, meditate. Some may enjoy fishing, gardening, watching a movie, reading, the list goes on. Think to yourself, what do you like to do that you have not had enough time to do? In our current state of affairs, it is a good idea to make the time.We also typically look out for others before ourselves. Right now, it is a good idea to check in on your friends. If someone you know is not acting like themselves, just asking them how they are doing can go a long way. Actively listening (listening to hear, and not listening to respond) is very important as it ensures that the person you are talking to is being heard. Although it is very hard to do sometimes, if you think someone may be suicidal, ask them out right. Studies show that talking about suicide does not make a person commit suicide. It does help them more that it doesn’t. Thought that conversation may be difficult, is much easier to have than a eulogy to deliver.&nbsp;For more information about handling stress in a healthy way, Cottonwood Extension and K-State Research and Extension has some excellent resources available. You can always call 620-793-1910, or e-mail at <a href="mailto:aboor@ksu.edu">aboor@ksu.edu</a>. We are also blessed to have&nbsp; The Center for Counseling and Consultation where help is available locally.&nbsp; The national suicide prevention hotline is 800-273-8255 or you can text HOME to 741741 if you prefer. Dealing with our present situation can feel overwhelming, but help is out there. Reach out, talk. People need you. Now more than ever we need to take care of ourselves and each other.Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.