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From harvest to health: Apples

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Low calorie apples are a dieter’s dream — a medium apple is only about 80 calories! Apples are also a good source of fiber, especially if you eat the peel, and they contain only a trace of sodium and fat.

Selecting Apples:

High quality apples are smooth-skinned, crisp, juicy and well-colored for their variety. Varieties of apples that are not solid red should have a yellow-green undertone, often called “ground color.” A ground color that is too green indicates a less sweet or underripe apple. Ground color that is too yellow identifies an apple that is overripe, soft and mealy textured. Avoid apples with bruises, soft spots or wrinkled skin.

Handle apples gently to avoid bruising them. Apples will remain crisp and juicy longer if refrigerated. Keep apples in plastic bags with small air holes to maintain a high moisture level and delay withering. Missouri fall apples maintain excellent quality longer than apples that have been in commercial storage.

There are three major varieties available in Missouri from early to late fall: Jonathans, Red Delicious and Golden Delicious.

Find more about the best uses for each type, as well as tips for selecting, using and preserving fresh apples (including recipes) at http://missourifamilies.org/features/nutritionarticles/harvesttohealth/apples.htm

Roasting seeds

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photo credit - Patrick Emerson
Patrick Emerson
Patrick Emerson

Raw, mature seeds may be prepared at home by covering unshelled seeds with
salted water (2quarts of water to 1/4 to 2 cup salt). Bring to a boil and
simmer 2 hours, or soak in the salt solution overnight. Drain and dry on
absorbent paper.
Put sunflower seeds in a shallow pan in a 300-degree F oven for 30 to 40
minutes or until golden brown, stirring occasionally. Take seeds out of the
oven and add 1 teaspoon of melted butter or margarine, or cooking oil per 1
cup of seeds if they are to be eaten immediately. Stir to coat. Put on an
absorbent towel. Salt to taste.

By: Ward Upham

Do you know your cholesterol numbers?

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Tammy Roberts, MS, RD, LD, Nutrition and Health Education Specialist, Bates County, University of Missouri Extension

It is important to be aware of cholesterol numbers because high cholesterol is one of the major controllable risk factors for coronary heart disease, heart attack and stroke. There’s no better time than right now to know your numbers — September is Cholesterol Awareness Month.

When you get the results of your cholesterol blood test you should know your total cholesterol, HDL cholesterol and LDL cholesterol. The desirable total cholesterol level is 200 mg/dL or below.

Low density lipoprotein or LDL is considered a good gauge for risk of heart attack and stroke. It is the LDL, along with other substances, that builds up on artery walls, forming a thick plaque that narrows arteries and makes them less flexible. When a clot forms and blocks an artery, a heart attack or stroke can be the result. It is optimal for LDL to be below 100 mg/dL.

High density lipoprotein or HDL is referred to as the good cholesterol. High levels of HDL can provide some protection against heart attack and stroke. HDL helps keep the LDL from building up on artery walls. For men, the average HDL reading is 40 to 50 mg/dL. In women, it is 50 to 60 mg/dL. Less than 40 for men and 50 for women puts you at a higher risk for heart disease. Above 60 mg/dL provides protection against heart disease.

There are some things that impact cholesterol that you have no control over; however, there are other things you can control. To learn about these risk factors and when to have your cholesterol tested, check out the full version of this article at http://missourifamilies.org/features/nutritionarticles/nut222.htm

Reblooming Christmas and Thanksgiving cacti Christmas cactus

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Stuart

Reblooming Christmas and Thanksgiving Cacti Christmas Cactus (Schlumbergera
bridgesii) and Thanksgiving Cactus (Schlumbergera truncate) are popular
flowering holiday plants. Both are epiphytes native to the jungles of South
America. Epiphytic plants grow on other plants and use them for support but
not for nutrients. Though these cacti are different species, they will
hybridize and produce varying stem shapes. Christmas cactus normally has
smooth stem segments.
Thanksgiving Cactus has hook-like appendages on each segment.
Flowering will not occur unless induced by temperature and light treatment.
If the temperature is held at 50 to 55 degrees F, flowering will occur
regardless of day length. But flowering usually is not uniform. Temperatures
below 50 degrees F prevent flowering. Nights greater than 12 hours long and
temperatures between 59 and 69 degrees also can generate flowers.
Twenty-five consecutive long nights is enough for flower initiation. Nights
will naturally become greater than 12 hours close to the fall equinox, which
is on September 23 this year. A plant receiving natural sunlight but no
artificial light during night hours, will have this 25-day requirement met
about October 20. It takes an additional nine to 10 weeks for flowers to
complete development and bloom.
Both of these cacti like bright indirect light. Too much sun may cause
leaves to turn yellow. Common household temperatures are fine. Keep soil
constantly moist but not waterlogged. These plants seem to flower best if
kept a little pot bound. If you need to repot, try waiting until spring.

 

By: Ward Upham

Huck Boyd Institute and Foundation offer grants for leadership projects

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kksu
K-State Research and Extension, Candice Shoemaker

MANHATTAN, Kan. – Mini-grants are now available to support community service projects as identified by community or college-based leadership development programs.

 

The Huck Boyd National Institute for Rural Development and the Huck Boyd Foundation, with support from the Kansas Health Foundation, are offering up to 10 mini-grants worth $450 each. The mini-grants are to be used to implement a project of community or local need as identified through an educational leadership development program.

 

“These funds can be used to help a local leadership class or a leadership student carry out a community service project to meet local needs,” said Clare Gustin, chair of the Huck Boyd Institute board of directors. “We encourage community- or college-based leadership development programs to apply.”

 

More information, including examples of successful grants from previous years, can be found at www.kansasleadershipfund.org.

 

Proposals should be submitted electronically (in pdf or Word format) to [email protected] no later than Oct.15, 2014.  Please put “Proposal” in the subject line.

 

All proposals must be received by Wednesday, Oct.15, 2014 to be considered. Winning proposals will be selected through an independent third-party review. Questions can be emailed to the Huck Boyd Institute at [email protected].

 

The Huck Boyd National Institute for Rural Development is a public/private partnership between K-State Research and Extension and the Huck Boyd Foundation. The foundation office is at the Huck Boyd Community Center in Phillipsburg, Kansas. The institute office is at Kansas State University in Manhattan.

For more information contact Ron Wilson – [email protected]

Harvesting sweet potatoes

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 Wally Hartshorn
Wally Hartshorn

Sweet potatoes should be harvested no later than the first fall freeze
because cold temperatures can damage the sensitive roots. However, you may
want to harvest earlier if you prefer a smaller sweet potato. Test dig a
hill to see if they are the size you want.
Sweet potatoes should be cured after being dug. The digging process often
damages the tender skin, and curing helps these small wounds heal.
Place the roots in a warm, humid location for 5 to 10 days immediately after
digging. A location with a temperature around 85 to 90 degrees is ideal. A
space heater can be used to heat a small room or other area.
Raise the humidity by placing moist towels in the room. The curing process
not only heals wounds but also helps convert starches to sugars.
This process improves the texture and flavor of the roots.
Sweet potatoes should be stored above 55 degrees. Storage at temperatures
below that injures the roots, shortens storage life and gives them an off
flavor.

 

By: Ward Upham

Planting for Spring color

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 Tess Watson
Tess Watson

I know what you are thinking.no way, wrong season. But you’d be mistaken.
Now is the time to start thinking about your psychological need for color
when winter seems like it will never end. You know the feeling, it’s dreary
and cold outside and you just can’t wait for some green. As soon as you see
those first little leaves poking out of the ground, you can’t help but get
full of anticipation for the change of seasons. Every year you probably
think, I wish I had thought ahead to plant some bulbs last fall so I’d have
some of this color in my yard.
Right? Well, now is the time to do some thinking, planning, buying and
planting. Not just for the best selection and healthiest bulbs, but for your
mental and spiritual well being in six months! [This is a good selling point
for your spouse.or just me enabling your plant habit.] First of all, what
can you plant now (September to November-before the ground freezes) that
will emerge in the spring? From first appearance to last appearance we have
crocus, grape hyacinth (Muscari), daffodil, hyacinth and tulip. Before we
get carried away with the garden possibilities, it’s important to know a few
things about choosing, planting and caring for bulbs. For the best show
you’ll want to purchase the largest bulbs you can find that are appropriate
for that variety.
Healthy bulbs will be firm, have a thin, papery covering on the outside, be
free of bruises, mechanical damage and/or signs of mold or mildew.
Avoid bulbs with green tips peeking out since these plants are coming out of
dormancy too early. Follow the directions on the bulb package for planting
depth. They may benefit from some fertilizer and, like other plants, will
need a little water in the winter.
Technically a “corm” rather than a “bulb,” crocus are the first to bloom in
the spring and are sold alongside other spring-flowering bulbs in stores.
They are short little plants that range in color from dark blue, purple,
white, cream, yellow and orange. Grape hyacinths are hot on the tails of
crocus and complement them nicely with their bottle-brush heads in blues and
whites. Daffodils are next and come in many colors and petal types, most
often yellow and single, but there are plenty of really neat cultivars. They
are great for naturalizing (spread randomly around the garden and let them
grow at their own pace) and deer avoid them.
Hyacinth and tulip are among the last to put on a big show of early spring
color. As you know, the common oriental hyacinth is very fragrant. If you
aren’t able to plant any in the fall, there are always some in full bloom
available for impulse purchase near checkout lanes at the grocery store.
Indulge yourself, my friend.
Tulips come in many, many sizes and colors. I freely admit to being
overwhelmed by choice when it comes to tulips, but you can’t really go wrong
with them in the landscape. Just remember that they look amazing when massed
together for big swaths of color. Tulips require a long chilling period so
get them in the ground as soon as possible. They may also require more
frequent dividing in order to maintain large blooms in subsequent years. Or,
you can always replant with fun, new selections.
If you just don’t get around to planting any bulbs this year, never fear.
You can always purchase some in the spring for container gardens or forcing
indoors (hello January project). With a little planning ahead and working in
your yard (or containers) while it’s beautiful out this coming season, you
can enjoy a great show next spring. You’ll be so grateful that you got some
bulbs planted this fall-get to it!

 

By: Cheryl Boyer

Keep food safety in mind when tailgating

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Story by: Katie Allen, Communications Specialist, News Media and Marketing Services, K-State; Source: Londa Vanderwal Nwadike, State Extension Food Safety Specialist, Kansas State University and University of Missouri Extension

Tailgating season is underway, and as football fans flock to games with their grills and favorite tailgating foods, they must keep in mind several food safety measures to keep from getting sick.

“For some people, tailgating may be more important than the game itself,” said Londa Vanderwal Nwadike, state extension food safety specialist for Kansas State University and the University of Missouri. “However, food safety can be more challenging when preparing and eating foods outdoors where refrigeration and running water are likely not available.”

Nwadike said the following tips help people reduce their risk of getting foodborne illness from what should be a fun event.

For important tips on planning ahead, appropriate storage and handling, and cooking and serving foods safely, read the full version of this article at http://missourifamilies.org/features/foodsafetyarticles/fdsfty88.htm

Suicide is the most preventable cause of death

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Sept. 8-14, 2014 is National Suicide Prevention Week

Janet Hackert, Nutrition and Health Education Specialist, Harrison County, University of Missouri Extension

Sadly, suicide has become a common cause of death. In Missouri, there are 16.3 attempted suicides each day and many of those attempts are made by young people ages 15 to 19.

Gary Hillebrand from Preferred Family Healthcare (PFH) Prevention Services, a mental health facility offering treatment services throughout Missouri, parts of Kansas and in San Antonio, Texas, said that suicide is the most preventable kind of death.

“The suicide rate these days (approximately 13.7 per 100,000 a year) is like as if a full airliner took off and crashed every other day, killing everyone on board,” Hillebrand said. “If this happened, we’d ground planes till we figured out and corrected the problem! The same needs to happen with suicide. Suicide is preventable.”

Hillebrand also described and corrected some of the common myths about suicide and suicide prevention. For example, confronting a person about suicide mostly likely will lower, not raise, the anxiety they are experiencing about their negative feelings. Knowing someone cares enough to ask directly can make a big difference. Also, it’s not just for experts to take care of — everyone can help prevent suicide.

Learn more about warning signs and the steps to take to prevent suicide, as well as resource information, at http://missourifamilies.org/features/healtharticles/health123.htm

Don´t over apply phosphorous or potassium!

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By: Scott Eckert, County Extension Agent, Horticulture

 

Plants need nutrients to live and grow.  Nitrogen is the nutrient needed most because it is used faster than any other.  Phosphorus and potassium are also needed but not as much as nitrogen.  In most soil test recommendations I make, the phosphorus and potassium readings are high or too high.   In fact, applying phosphorus and potassium when not needed will cause a buildup of these nutrients.

 

I have seen soil test measurements so high in phosphorus that it isn´t needed for the next 20 years.  Excessive soil phosphorus reduces the plant´s ability to take up required

micro-nutrients, particularly iron and zinc, even when soil tests show there are adequate

amounts of those nutrients in the soil.

 

Excess potassium causes nitrogen deficiency in plants and may affect the uptake of other positive ions such as Mg and Ca

 

What do these major nutrients do?

 

N (Nitrogen)-This nutrient element provides dark green color in plants. It promotes rapid vegetative growth. Plants deficient in nitrogen have thin, spindly stems, pale or yellow

foliage, and smaller than normal leaves.

 

P (Phosphorus)-This nutrient promotes early root formation, gives plants a rapid,

vigorous start, and hastens blooming and maturity. Plants deficient in this element

have thin, shortened stems, and leaves often develop a purplish color.

 

K (Potassium)-Potassium or potash hastens ripening of fruit. Plant disease re-sistance as well as general plant health de-pend on this element. It is also important in developing plump, full seeds. Plants deficient in this element have graying or browning on the outer edges of older leaves.

 

The content of N, P, and K is specified on bags of chemical fertilizers. The analysis or grade refers to the percent by weight of nitrogen, phosphate, and potash in that order. Thus, a 10-10-10 fertilizer contains 10 percent nitrogen (N), 10 percent phosphate (P205) and

10 percent potash (K20).