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New app helps strawberry and peach growers deal with diseases

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A Clemson fruit specialist and a computer software designer have teamed up to develop a smartphone tool to help strawberry and peach growers. “MyIPM” is the first smartphone app that provides critical disease information for growers to use in making management decisions. “Growers will be able to pick effective and safe fungicides for conventional and organic production of strawberry,” said fruit specialist Guido Schnabel.
Related ATTRA Publication: Peaches: Organic and Low-Spray Production

Source: Weekly Harvest

Haven Library Story Time

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Story Time for children ages 2 to 4 will be starting January 23rd @ 10:00 a.m. .

Please call the library to register, 620-465-3524

photo credit: Kelly Sikkema

Beginning farmer and rancher development program

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Photo credit: Kool Cats Photography

The U.S. Department of Agriculture is accepting applications for more than $18 million in funding to help educate, mentor, and enhance the sustainability of the next generation of farmers. This support is available through the Beginning Farmer and Rancher Development Program. Click here for more information.
Applications are due March 13, 2015.

Source: Weekly Harvest

Healthy salads

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Photo credit: Wonderlane

By: Susan Jackson

How many of you are like me and are trying to start some healthy habits in the New Year? Whether you’re trying to save money or eat better, packing a healthy lunch can help you do both! Salad is a common go to option for people trying to eat better, but not all salads are created equal. Here is a quick guide from Spend Smart.  Eat Smart to simplify packing salads for lunch.
1. Include protein in your salad. Choose proteins like a hard boiled egg, beans, chicken or canned tuna. The protein will help you stay full throughout the afternoon. This is a great use for leftover ingredients from dinner.
2. Be careful about your dressing choice. Salad dressing can be expensive and high in fat, calories and sodium. Keep dressing portions small (approximately 1 tablespoon). One way to save money and be certain about the ingredients in your dressing is to make your own.
3. Choose toppings you enjoy, but avoid common pitfalls. Many restaurant salads are topped with lots of high calorie ingredients like bacon and cheese. It is ok to eat these tasty ingredients from time to time, but they can quickly turn your healthy homemade salad into a meal that is high in fat and calories. Instead, choose lots of veggies to top your salad. In the winter, choose those that taste good all year round like carrots, peppers, celery, green onions and even defrosted, frozen peas.
4. Prepare your salads ahead of time. We all know what it is like to run out of time on busy mornings. Sturdy greens like spinach hold up well for a few days in the fridge. You can also chop your veggies like peppers, carrots, celery and onions ahead of time. I avoid watery veggies like cucumbers when I am prepping salads ahead because they tend to get a bit soggy after a day or so. Also, wait to put the dressing on your salad until right before you eat it.

So pass up these:
** cole slaw, pasta or potato salads made with mayonnaise
**bacon bits and croutons
**Marinated mushrooms
**sunflower seeds
**bacon bits
ssing, 75-90 calories per TBSP
**pre dressed Caesar Salad
**high fat cheese
**Chinese noodles
**more than 1 TBSP of regular dre
**cream based soups
Including fruits and vegetables in your diet is easy when you make wise choices for your salad for lunch.  Salad bars offer choices.  You can enjoy a satisfying meal heaped with nutrition.

No. 2 Hutchinson overpower Lady Cougars 73-45

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barton cc

Concluding a brutal five-game nine-day stretch with consecutive games against nationally ranked teams, the Barton Community College women’s basketball team just simply couldn’t match up with No. 2 Hutchinson Community College falling Wednesday night at the Barton Gym 73-45.  The fourth straight conference loss drops Barton to 1-4 and 11-6 overall while Hutchinson improves to 4-0 and 18-0.  The Lady Cougars will get a much needed rest until a January 21 trip to Colby, Kansas, for a 6:00 p.m. conference matchup at the Community Building against Colby Community College.

Hutchinson scored the first five before a Dominique Baker runner in the paint got Barton on the scoreboard.  Seven straight by the Lady Dragons expanded the lead until Ciera Lampe‘s first of three treys in the game keyed a 9-0 spurt.  Buckets in the paint by Phikala Anthony and Bethany Bowman capped by a steal and transition bucket drew the Lady Cougars to within 12-11 at the 12:11 mark.   Hutchinson responded with the next ten points in the following five minutes then blew the game open with another 8-0 run to lead at the break by twenty-four.

The Lady Dragons expanded the lead out to thirty-two in the opening six minutes of the second half before an 8-0 run brought Barton back to within twenty-four with twelve minutes to play.  In the stretch Barton got a pair of Julia Dixon free throws, a Lampe trey, and three points by Indiah Cauley.  Barton again brought the deficit back to twenty-four on two Cauley charity throws a minute later but the Lady Dragons would never relinquish the rest of the way in cruising to the win.

Cauley was the lone Lady Cougar to reach double figures finishing with thirteen points of 3-of-8 from the field and 7-of-10 from the free throw line while also leading the team with three steals.  Anthony, the team’s leading scorer on the season, was held to seven points but led the Lady Cougars in rebounds with five.  Lampe’s 3-of-6 performance from behind the arc netted nine points while Baker dropped in seven while leading the team with two assists.  

Kalani Purcell lead all scorers with sixteen to go along with a team high nine rebounds and seven steals.  Cynthia Petke, who tied Purcell’s team lead with nine rebounds, added sixteen points while Clemence LeFebvre contributed thirteen.