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Day 3, Kansas Wheat Harvest Report

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Guest Columnist
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This is day 3 of the Kansas Wheat Harvest Reports, brought to you by the Kansas Wheat Commission, Kansas Association of Wheat Growers, Kansas Grain and Feed Association and the Kansas Cooperative Council.

 

Harvest is finally in full swing across much of southern and central Kansas. Wheat streak mosaic virus continues to challenge growers in parts of the state, impacting yields and test weights. After rains and humidity have slowed harvest progress, farmers are getting back into fields but having to dodge muddy areas.

 

Officially, the Kansas wheat harvest is only 20 percent complete, well behind 49 percent complete last year and behind 31 percent on average, according to the USDA’s National Agricultural Statistics Service crop progress report for the week ending June 22, 2025. Winter wheat conditions were rated 23 percent poor to very poor, 32 percent fair and 45 percent good to excellent.

 

Blake Connelly with Alliance Ag & Grain in Ford County reports that harvest in the area began around June 12 and is currently about 40 percent complete. If the weather holds, he expects farmers to begin finishing up by the end of this coming weekend. Yields are up compared to last year, but protein levels are running lower, with most in the low to mid 11s. He says one of the biggest challenges they’ve seen this year has been wheat streak mosaic virus in a few locations, which is having a significant impact on yields and test weights.

 

Sarah Dodge with Farmers Cooperative Equity Co. in Barber County reported they took in their first load of wheat on June 10 at their Medicine Lodge location. As of Sunday, June 22, they’ve brought in about 1.1 million bushels company wide. Yield reports are ranging from around 45 to 60 bushels per acre, she said. Protein levels haven’t been as strong as in recent years and are averaging in the mid 11s across the company. Harvest is about halfway done overall, with some locations close to 70 percent after successfully managing to miss the recent rains. Dodge says the extra moisture and the timing of storms have brought down test weights, but she’s hopeful that some of the later loads will come in stronger and help boost the overall average.

 

Olson Farms near Gypsum in Saline County began harvest on June 12. Bryant Olson said their overall farm average is hovering near 50 bushels per acre this year, which is an improvement from last year.

 

“Overall, the wheat has been a lot better than last year,” Olson said. While not a record-setting crop, test weights have consistently come in at or above 60 pounds per bushel with protein levels around 12 percent. “This year’s crop is slightly above an average crop but definitely not a bumper crop,” he said.

 

Disease pressure and weather have presented challenges in this region of central Kansas.

 

“Some challenges we have faced this year were wheat streak mosaic virus, and rain has stopped our harvest progress,” Olson reported. “WSMV took over half of what the wheat could’ve potentially made. We haven’t seen any in the area in a while,” he said. Saline and Dickinson counties have been hot spots for the disease this year.

 

Despite those issues, some varieties have shown promise this harvest.

 

“Some specific varieties we are very happy with are KS Mako and KS Providence,” Olson said. “KS Mako took the wheat streak very well.”

 

The 2025 Harvest Report is brought to you by the Kansas Wheat Commission, Kansas Association of Wheat Growers, Kansas Grain and Feed Association and the Kansas Cooperative Council. To follow along with harvest updates on social media, use #wheatharvest25. Tag us at @kansaswheat to share your harvest story and photos.

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Written by Hannah Blodgett for Kansas Wheat

Mock Chicken Fried Steak

By
Debbie Dance Uhrig
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It’s been a very memorable week at our home. It all began with our son and his best gal taking possession of their home in Cape Fair, Missouri. Tuesday evening it ended with

an engagement to be married, and YES she said YES! This mom was on cloud nine, I’m not sure I’ve come down yet!

My job for last week and this week was to keep the larder filled with meals. So far, I think we’ve done quite a bit. Last week was cloud biscuits, salmon patties and cookie dough, all for the freezer. The weekend brought us into beef enchiladas, cold pasta salads and fresh fruits. It’s Sunday evening and I’m now into egg salad, marinated cucumbers, watermelon, cantaloupe and quiche’s for the start of the week. It’s how I can help, so I’m on it. I’m also working on projects around the house and planting late flowers.

As I have been preparing foods for the kids I thought of a recipe that Phillip used to enjoy when I was still teaching at Silver Dollar City. Since I worked every weekend I made lots of make-ahead dishes for my husband and son. One was a mock chicken fried steak. My daughter in law to be isn’t fond of too much beef, so the recipe I’m featuring today will be made using ground chicken. Once again they will freeze nicely and be ready for fast meals on late nights.

Ervin, my spouse, has been enjoying all the extra cooking going on around here. I took advantage of flower sales at Walmart tonight and picked up additional discounted Boston Ferns. Early in the morning they will get transplanted to sit on either side of the garage. They’ll look nice and festive with an American Flag in each pot.

I start my new job as Executive Director of 4Ozark Seniors next week. I’m anxious to start rolling and making things happen for seniors, in Stone and Taney counties. Switching from a 40 hour work week to a 20 hour week, is going to be wonderful.

Alright friends, if you haven’t looked at the calendar 4th of July is at our doorsteps! I’d like to know how we got here so fast! Watch the grocery sales this weekend and start planning the menu for the 4th. Get your eggs now for the deviled eggs. Watch for potato sales for the potato salads. Hummer in on the dessert, I’m thinking about key lime pie!

If you don’t have plans, then make plans. Invite friends over for dessert and coffee to go with the fireworks. Or maybe just fresh watermelon or a fruit bowl. Peach cobblers sound good too. Simply yours, The Covered Dish.

 

Mock Chicken Fried Steak

1 pound hamburger

2 teaspoons onion salt, I use powder these days

2 teaspoons parsley flakes

1 egg

1 teaspoon salt

2 cups cracker crumbs

1 teaspoon chili powder

Mix all the ingredients in a bowl using only half of the cracker crumbs. If it is too stiff add a little milk. Sprinkle the rest of the crumbs on counter or large bowl. Rolls balls out into steaks, pressing them into the well crumbled cracker crumbs. Place on waxed paper or parchment paper and chill for 30 minutes. Fry in hot oil until brown on both sides. For a healthier approach try the following: Less salt, and try baking on a cookie sheet instead of frying them. I do this approach with homemade Salisbury steaks too.

When I was growing up my mother, Betty, would keep these made in the freezer so on days she wanted to sew or take on a special project there was a meal waiting. I would cook some potatoes, add a vegetable, brown or white gravy and call it a good meal. Because I’m making these for my son, who loves some heat, I’ll bring in additional spices as I roll the patties into the crackers, at the end.

The Skeeters’ Among Us

By
Steve Gilliland
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A sure sign of summer in Kansas is the sight and sound of the mosquito fogger running up-and-down the streets and alleys of our towns, and after recent heavy rains the skeeters’ were as thick as hairs on a dog’s back.

It seems Eve’s original indiscretion in the Garden of Eden continues to haunt all mankind in more ways than one, as only female mosquito’s bite. And when the little blighters bite us, it’s not for a drink either, but because they need human blood to develop fertile eggs, according to Jerry Butler, PHD and professor at the University of Florida. Both Professor Butler and Joe Conlon, PHD with the American Mosquito Control Assn. say mosquitoes prefer to suck on some humans more than others, as one in ten people are highly attractive to mosquitoes (and my wife is definitely in that group.) Research has also determined that when certain elements of our body chemistry are found in excess on the skins surface, they draw mosquitoes closer, meaning that genetics actually accounts for a whopping 85% of our susceptibility to mosquito bites.

Mosquitoes are drawn to their victims in three different ways; by heat, by movement and by smell. Every living human puts off heat, so I guess in this category it’s a wash as we all appear equally appetizing. Scientists also believe that movement is highly attractive to mosquitoes, so to help stay under their radar, wear clothing that blends with your surroundings and keep your movement to a minimum. (I’ll remember this advice the next time I’m sitting still-as-a-stone in a turkey blind, camouflaged from head to toe, and the mosquitoes outnumber the hair on my arms).

Now comes the category of “smell” where the “stinkers” are separated from the “not-so stinkers” so to speak. Smell is proven to be the most used and most important method by which mosquitoes single out their meals, and it’s believed they can smell their dinner from as far away as fifty meters. People who produce an unusually high amount of certain chemicals like uric acid, or who are overly-efficient at processing cholesterol, leaving excess cholesterol residue on their skin, tend to be mosquito magnets. But the two most sought-after scents by any self-respecting female mosquito are carbon dioxide and the lactic acid from our sweat glands. Larger people tend to give-off more carbon dioxide, so reports claim that mosquitoes target adults more than children because of this. (Not sure I agree with that one either) Pregnant women also appear to be at greater risk as they produce greater-than-normal amounts of exhaled CO2. And as for the “sweet smell of sweat,” the more we move, the more CO2 we expel, and when it’s hot like is often the case during mosquito season, the more we move, the more we sweat, all resulting in more attention from our buzzing, blood-sucking friends.

As for mosquito repellents, the tried-and-true chemical of choice is Deet, which has thus far proven to be the most effective chemical mosquito repellent on the market. Avon’s Skin So Soft also works, but is effective for a much shorter period of time. Another product marketed as Cutter Advanced is gaining popularity and is said to be more user friendly. A much newer product marketed as DeckMate Mosquito Repellent is said to be selling like hotcakes, and is available as paper strips to be worn or hung above you, and as cartridges used with a small battery powered device that uses a fan to disperse the repellent around you. Tests of non-chemical, natural products made from the oils of soybeans, citronella, cedar,

peppermint, lemongrass and geraniums have all shown to provide short-lived protection at best. One other non-chemical product sold under the name “Don’t Bite Me” is a skin patch containing thiamine (vitamin B1.) The science behind the product is sound, as it supposedly produces a skin odor offensive to female mosquitoes, but the company’s on-going tests have not yet produced any conclusions. Other products such as mosquito traps and insect-shield-repellent apparel, used by the military, are also available. Purple martins and swallows are great and effective mosquito eating machines, so providing martin houses and making swallows feel welcome around old buildings and structures are great natural ways of mosquito removal. Of course, the best repellent by far is removing all possible incubation spots, as stagnant, standing water in bird baths, old tires, cavities in plastic toys, buckets etc. offers mosquito larvae a place to grow.

Mr. Google tells me the high end of a female mosquito’s life span is 100 days or less, during which she will lay from 1 to 3 batches of eggs totaling upwards of 900 eggs per batch. That’s a lot of swatting”! If there are opportunities to ask God questions when we get to Heaven, I want to be in that line to ask “Why were there mosquitos?” Continue to Explore Kansas Outdoors!

Steve can be contacted by email at [email protected].

How do you control Bermuda grass?

By
Guest Columnist
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How do you control Bermudagrass? Bermudagrass can make a nice lawn if you don’t mind its invasiveness and short growing season. But many people dislike both these characteristics. Warm-season grasses, such as bermudagrass, zoysiagrass and buffalograss, green up later than cool-season grasses such as tall fescue and Kentucky bluegrass. They also go dormant earlier in the fall, which can make a lawn unattractive.

 

Bermuda that invades a cool-season lawn will be brown during much of the spring and fall while the tall fescue portion of the lawn is green. Bermuda is much more drought and heat resistant than cool-season grasses, so it will take over a cool-season lawn during the summer months if it is in full sun.

 

So, how do you control bermudagrass that has invaded a cool-season lawn? Research showed that glyphosate (Round-up, Kleen-up, Killzall, Kleeraway) is the best herbicide for the job. Glyphosate is a nonselective herbicide and will kill everything— including tall fescue or Kentucky bluegrass. Therefore, you will need to reseed treated areas. In our study, we applied a 2% solution of glyphosate on July 15 and again on August 15 on a bermudagrass plot that was more than 15 years old. More than one year later, we saw no regrowth. Glyphosate works best if Bermuda is growing well. The better the bermudagrass is growing, the more chemical is taken up and pushed into the roots. Water and fertilize if needed to get it going.

 

Spray about the middle of July (or when the Bermuda is growing well). Use glyphosate (2% solution). Wait two weeks and scalp the lawn (mow as low as possible and remove clippings.) This will prevent dead grass from covering any Bermuda that starts to recover. Wait another two weeks and spray again with glyphosate if there is any green. Wait two more weeks and reseed.

Combine Cab Connections: South American millers forge deeper connections with Kansas wheat producers during USW trade team mission.

By
Guest Columnist
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Contact: Marsha Boswell, [email protected]

For the audio version, visit kswheat.com.

The best trade relationships start in the cab of a combine during the Kansas wheat harvest, at least according to a team of South American millers who stopped by the field as part of a jam-packed trade team mission to Kansas on June 13.

 

“The members of this team are ambassadors from their countries, representing their respective milling associations,” said Claudia Gómez, regional marketing manager for U.S. Wheat Associates (USW) in Santiago, Chile, who led the team. “This trip gives them information about how U.S. wheat farmers are working hard to produce the best wheat in the world.”

 

The trade team members represented milling organizations from Brazil, Chile, Colombia and Ecuador. Together, they represent companies that purchase about 90 percent of the U.S. wheat sold to South America. In 2024, shifting wheat production patterns and rising consumption across the region created new opportunities for exporters. U.S. exporters capitalized on these trends, expanding the U.S. footprint in these key markets through competitive pricing, reliable supply, favorable trade conditions and the range of available wheat classes.

 

This summer’s trade team brings representatives of these buyers to the United States to gain additional insights into the U.S. wheat market that they will take home to the millers they represent.

 

After touring wheat production and grain facilities in Washington and Ohio, the team traveled to Wichita. E.G. Herl, vice-president of grain and logistics for Grain Craft, gave the team an outlook on the U.S. wheat market, information that association members will use as they make purchasing decisions. The team also visited the Viterra terminal grain elevator in Wichita, offering a close-up view of the logistics and efficiency of the U.S. grain supply chain.

 

“We are here to solve the challenges they are facing, like combined cargoes for small mills, and to work together to create logistic synergies to increase business,” Gomez said. “Our job is to connect buyers with the best ways to buy and use U.S. wheat. Milling associations, like the ones this team represents, help USW get information out to more millers more efficiently.”

 

The most impactful stop, however, was in the harvest fields of Martin Kerschen in Sedgwick County. Team participants emphasized appreciation for the integrity of U.S. farmers like Kerschen, who opened their homes and fields to international visitors. After taking a few passes across the field in the cab of Kerschen’s combine with his son Justin, they expressed a desire to expand that sense of community to trade relationships.

 

“The team really appreciated the values and hospitality of farmers and enjoyed living the experience of farming as a family business and appreciated their dedication to quality and consistency,” Gomez said. “Riding in the combine with Martin and his family was their favorite part of the trip to Kansas.”

 

USW is the export market development organization for the U.S. wheat industry. USW promotes the reliability, quality and value of all six U.S. wheat classes to wheat buyers, millers, bakers, food processors and government officials in more than 100 countries around the world. Learn more about how this organization promotes Kansas wheat globally at uswheat.org.

 

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Written by Julia Debes for Kansas Wheat

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