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Livestock markets to have several positives, according to WASDE

By
Guest Columnist
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As reported in High Plains Journal, the most recent World Agricultural Supply and Demand Estimates report indicated several positive points for livestock, poultry and dairy producers.

Red meat and poultry production for 2023 was raised from the previous month due to higher beef, pork and broiler production in the fourth quarter, the report noted. Changes in the estimates reflect November production data and preliminary estimates of slaughter numbers and weights for December. The egg production was raised based on production and flock data.

Beef

For 2024, the beef forecast was raised with expected first half cattle slaughter as well as higher dressed weights, according to WASDE. The report indicated more would be known when the latest Cattle on Feed is released later in the month. The Cattle on Feed report will provide an indication of the number of cattle available for placement during 2024 and producer intentions for retaining heifers for additional building of the breeding herd.

Beef export estimates for 2023 were lowered and imports were raised on recent trade data, the WASDE report noted. For 2024, beef imports were raised largely on higher expected imports from Oceania, a consortium of 14 nations. Imports are estimated at 3.7 million pounds and exports at 2.85 million pounds in December 2024 projections.

The export forecast is lowered on weaker sales to a number of markets in Asia.

Price estimates for 2023 reflect December data. For 2024, cattle prices are unchanged as steers were projected at $175 per hundredweight with an opportunity to reach $183 per hundredweight in the fourth quarter.

Pork

First-half pork production was raised reflecting pig crop data for the second half of 2023. Production in the second half reflects first-half 2024 farrowing intentions reported in the December Quarterly Hogs and Pigs report and expectations of a somewhat slower-than-recent-growth in the pigs per litter rate.

Pork imports for 2023 were unchanged but exports were raised, WASDE stated. For 2024, pork imports were unchanged and exports were raised slightly. For estimates based on December 2024, imports were targeted at 1.22 million pounds and exports at 6.85 million pounds.

Hog prices were lowered in 2024 reflecting continued softness in demand and increased hog supplies.

The price for barrows and gilts was estimated at $51 per hundredweight but projected to hit a peak at $65 in the third quarter and hit $55 in the fourth quarter.

Broiler and poultry

Broiler production was raised for the first half of 2024 based on recent hatchery data. Turkey production was lowered for the first half of the year based on hatchery data and expected pressure from lower prices. Egg production was lowered due to reductions of the laying flock as a result of the highly pathogenic avian influenza-related culling through early January.

Broiler exports in 2023 were raised on recent trade data and 2024 exports are also slightly raised. Turkey exports are lowered for 2023 but raised for 2024 as prices are expected to remain competitive.

Broiler prices are projected higher as demand strength in late 2023 is expected to carry over into 2024. Turkey prices were lowered with soft demand in late 2023 carrying into this year. Egg prices were raised on recent prices and impacts of the recent HPAI outbreaks on the flock size.

The price for broilers in the first quarter was estimated at 123 cents per pound, expected to reach 130 cents per pound in the second quarter and finish the fourth quarter at 125 cents per pound. Turkey prices were estimated at 95 cents a pound but estimated to be at 119 cents per pound by the fourth quarter. The prices for eggs per dozen were estimated at 205 cents in the first quarter but will be at 165 cents per pound in the fourth quarter.

Milk production

Milk production for 2023 was lowered from the previous month with lower milk cow inventories and lowered expected milk per cow, WASDE stated. The 2024 production forecast was lower due to reduced average cow inventory for the year and slower growth in output per cow. A report later in January is expected to provide an indication of producer intentions for retaining dairy heifers for addition to the breeding herd.

Fat and skim-solid bases imports for 2023 were unchanged based on recent trade data. Fat and skim-solid bases imports are lowered, based on lower expected cheese and butter fats imports. Exports on a fat basis for 2023 were lowered based on recent trade data. Exports on a skim-solids basis were raised for 2023. For 2024, exports on a fat basis are raised as butter and cheese prices are expected to be more competitive on the world market. Skim-solids basis exports for 2024 are unchanged.

For 2023, product and class price estimates were adjusted to reflect reported prices. For 2024, prices for cheese are lowered due to recent price weakness, while butter, non-fat dry milk and whey prices are all expected to be higher.

The Class III price was lowered with lower cheese prices outweighing higher whey prices. Class IV prices were raised, due to higher butter and non-fat dry milk price forecasts. The 2023 all milk price forecast was unchanged at $20.60 per hundredweight and the 2024 milk price was lowered to $20 per hundredweight.

A Different Breed

By
Lee Pitts
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lee pitts

I usually try to avoid touchy subjects but in this case I thought I’d take a chance that you’ll read the entire piece before sending a nasty letter about me to the editor.

This touchy subject deals with how some families deal with the dividing up of the spoils after a relative’s death. Or in some cases, even BEFORE the relative assumes room temperature.

While it is generally considered unethical and greedy to start dividing up the spoils of another person’s life while that person is still alive, I have seen it happen three times in my life. I’m not proud of the fact that two of the three times involved my own family.

My great-grandparents on my mother’s side were my last relatives who could be considered uppercrusters. I was fortunate to have known my great-grandparents and I distinctly remember them driving their big black Cadillac out to our house for family gatherings. My great-grandfather was Chief of our volunteer fire department and Mayor, based mainly on the fact that he gave out the biggest candy bars in town on Halloween.

The big family secret that has remained unspoken until now was that my great-grandmother had to be committed to an insane asylum at the end of her life. She had barely been whisked out the door of her mansion on a hill when all the relatives descended to see what they could grab. Even at a young age I found their behavior disgusting. It was the same story after one of my aunts got cancer and was still living in her beautiful home when a relative, who shall go nameless, wasted no time in moving in and claiming it all for herself while my aunt was still alive!

The third instance was when I observed what happened when a rancher I knew was stored away in a rest home just so his son could hold a dispersal sale of all his father’s cattle, which the son always hated. He disliked his father’s cattle because while everyone else in the county had black-hided cattle, his father had an English breed that was red, white or a combination of the two that was last in favor during the Truman administration.

Because his father refused to change, the son always felt that others in the community looked down their noses at him. As a child his classmates wouldn’t sit with him in the cafeteria and never chose him to play on their side in dodgeball. Later in life he hung his head in shame when he went to the feedstore and he wore a disguise to attend a county cattleman’s meeting or a neighbor’s branding.

Based on the fact that his father was still breeding these out-of-favor perfectly wonderful cattle it was easy for the son to have his father committed to the nut house. Even before the father got comfortable in his new digs the son dispersed the entire herd, but not at the local sale barn but at one 300 miles away so the neighbor’s wouldn’t see them and make fun of him. (Also because he knew the distant auction market had a much more active slaughter market which is where he expected all his father’s cows would end up.) The son was so ashamed he wouldn’t let the sale barn owner use his name in the advertising for the sale.

Then the son stocked the ranch with black cattle and before you knew it he was asked to join Rotary, a banker even waved at him and for the first time in forever he took the wife out to dinner in a public place. A video rep even dropped by, gave him two new ball caps and a calendar and said he’d be proud to rep his cattle on an upcoming sale, showing his cattle to a nationwide audience. The son even put up a new ranch sign. He had finally gained respectability.

I’ve always wondered how the son felt when his father’s cattle were bought at exorbitant prices by a single rancher who bred them using AI to bulls who’d sired multiple Grand Champions. And then he sold the offspring of the old man’s cattle for as much as 20 times the amount the son was getting for his respectable cattle.

Horticulture 2024 Newsletter No. 1

By
Guest Columnist
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https://hnr.k-state.edu/extension/info-center/newsletters/index.html

Blog Post: http://www.ksuhortnewsletter.org

Video of the Week: Video of the Week: Paperwhite Narcissus

Horticulture Newsletter Needs Assessment: Share your 2023 Hort Newsletter Experiences!

Each year we distribute a survey to our readers to help us understand how to serve you better. Please take a moment to share your K-State Hort Newsletter experiences so we can improve this resource. Follow the link to a brief survey. All responses are anonymous. Thank you!

Horticulture Newsletter Needs Assessment

 

Horticulture 2023 Indexed

All of the articles published in the 2023 Horticulture Newsletter have been indexed according to subject. Carole Brandt, one of our Johnson County Extension Master Gardeners has undertaken this time-consuming task. Carole has linked all of the articles making this valuable resource. Thank you, Carole, for taking on this project for that past 15 years!

Horticulture Newsletter 2023 Subject Index

 

Happy New Year!

Welcome to the new year and all the opportunities that come with it. This year our team has decided to focus on a theme to guide our 2024 Hort Newsletter. While we will still provide timely content for your gardening efforts, we will also be sharing monthly content on the topic of mental health and well-being as it relates to horticulture. We look forward to this positive addition to our newsletter and how it will support us all as we grow.

 

MENTAL HEALTH MONDAY

Gardening for Mental Health and Well-Being

Returning to “normal” after the holiday rush can make January a challenging month. Combined with the often-dreary weather and visits with family and friends coming to an end. It is important to have something to look forward to.

Research has shown mental health benefits associated with gardening including reducing depression, anxiety and increase satisfaction with quality of life (Ainamani et al., 2021). Perhaps you have your own experiences with such benefits and that’s why you continue to garden.

Gardening can alleviate stress by providing food security. It is a source of physical activity and can serve as a social hobby. Each of these benefits supports why gardening is valuable for our mental health.

January is designated as Mental Wellness Awareness Month and with alarming reports of the prevalence of mental health concerns in youth and adults alike, there is reason to bring attention to this campaign. This may be the year to seek out someone you know who could benefit from time in the garden. Maybe they need a gardening mentor or space to grow a few veggies. Perhaps you’re the one who could use more time in the garden.

Instead of waiting for the warm weather to arrive to start gardening and reaping the wellness rewards, check out the indoor gardening activities included in this week’s newsletter. Here’s to a year of improved well-being through gardening.

 

FLOWERS

Forcing Paperwhites

A member of the Narcissus genus, paperwhites are spring bulbs that are easy to force into bloom. Begin with healthy bulbs from a reputable source. Store bulbs in a cool, dry location until planting.

Choose a clear, shallow dish (approximately three inches deep) that does not have drainage holes. Add a one-inch layer of washed gravel or decorative stones to the base. Place the bulbs on top of the rocks and use additional gravel or stones to hold them in place. The tops of the bulbs should remain visible. Fill the container with enough water to keep the base of the bulbs wet.

Keep the container in a cool, dark location initially to promote root growth. Then move it to a south-facing window until the bulbs begin to bloom. Keep flowers in a cool location away from direct sunlight to prolong the bloom period. Paperwhites can be expected to bloom within 8 weeks of planting.

Important Notes:

The bulbs should never be submerged completely underwater. They should also not be allowed to dry out. Maintain the water level at the base of the bulbs throughout their growing period.
Paperwhites can be forced in a soilless mix as well. Use a container with drainage holes and plant the bulbs so the top third is visible. Keep the media moist.
Paperwhite bulbs should be placed within one inch of each other in the container.
The linear leaves of paperwhites will commonly fall over. They can be propped up with decorative supports or grown in a taller, glass container to hold them upright. Alternatively, Cornell University has researched a method of “pickling” paperwhites to prevent leaves from drooping. Details can be found here: https://www.hort.cornell.edu/miller/bulb/Pickling_your_Paperwhites.pdf
VEGETABLES

Starting Onions Indoors

If grown from seed, onions need to be started indoors 10 to 12 weeks prior to the transplant date. Onions are typically planted in mid- to late-March to avoid the summer heat. Place seeds ½ to 1-inch apart in a tray filled with seed-starting media. Keep the tray in a warm location (75-80 degrees F) until seeds germinate. When the seedlings are one to two-inches tall, move the tray to a cooler location (60-65 degrees F). Provide adequate light and use a water-soluble, general-purpose fertilizer no more than once per week when seedlings reach two to three inches in height.

 

Starting Garden Transplants from Seed

It’s not too early to begin gathering seeds for the spring garden. Select seeds from reputable sources to ensure high quality. Saving seeds from previous crops can yield unexpected results due to cross pollination. Unless you have a specific reason for saving seeds, such as continuing an unusual species, this practice is not recommended. Quality seeds are often treated for disease and pest resistance helping them produce a more reliable crop. The best start for your garden is from healthy seeds.

Starting transplants for the vegetable garden typically requires four to eight weeks from seeding to transplant date. Visit the Kansas Garden Guide where you can find the Average Expected Planting Calendar to know when the best start date is for seedlings intended for transplanting into the garden.

Always use a disease-free, soilless planting media or seed-starting mix for seeds. The containers for seed-starting can be individual cups, trays or even recycled containers as long as they have drainage holes in the bottom. Fill the container with a couple inches of media and then lightly cover the seeds with the mix after planting. Keep the soil moist until the seeds germinate and keep the containers under lights in a warm location.

When the seedlings have grown two to four small leaves, they are ready to be transplanted into small pots. This will allow them to continue growing until it’s time to transplant into the garden.

An important step for successfully transplanting seedlings into the garden is allowing time for hardening off. This should typically be started about ten days before the transplant date and involves gradually acclimating the seedlings to the outdoor conditions by reducing the amount of water the plants receive while slowly increasing their exposure to the outdoor conditions. This prevents the plants from experiencing transplant shock so they can continue normal growth when they are transplanted.

 

MISCELLANEOUS

Coping with Rascally Raccoons

Raccoons are very intelligent, resourceful animals that often live around farmyards in hollow trees, holes created by other animals, brush piles, abandoned vehicles, farm machinery and buildings. Raccoons are omnivorous, meaning that their diet is very diverse and can include plant material such as fruits and nuts, animal matter from earthworms and insects, reptiles, amphibians, small mammals and birds. While raccoons are fascinating animals, their broad diet, intelligence, and willingness to live close to humans can lead to conflicts with people and pets and the need for some form of control.

Kansas is a state that allows for removal of animals that are causing damage to property as long as they are not protected by the federal Endangered Species Act, Migratory Bird Treaty Act or are a state-protected species. As a furbearing animal, raccoons have a season on their harvest (mid-November through late February), but landowners, legal occupants, or a Nuisance Wildlife Control Operator (NWCO) may use lethal means to remedy a problem that is being caused outside of the legal season and without a license to harvest as long as they use a legal method and do not try to utilize the animal that has been removed.

There are no registered pesticides for raccoons, opossums, skunks, armadillos or any similar species in Kansas and it is illegal to use fly bait, rodenticides or any other product with the intent to kill raccoons. One of the main reasons we have restrictions like this is because we need to be able to target the species that we are intending to control, and it is nearly impossible to put out a product that smells and tastes good enough for a raccoon to consume a lethal dose without also exposing non-target wildlife, pets, livestock and even people to the product. It is unethical to place a poison in an indiscriminate way, especially when there are options available that are humane, relatively easy to implement and highly selective.

Raccoons are easy to trap using equipment that excludes non-target species and makes it easy to release them unharmed. Municipalities often have restrictions that require cage traps to be used or may even prevent homeowners from conducting their own trapping within city limits so always check local laws before beginning a wildlife control program.

Kansas residents experiencing raccoon damage have several options for receiving assistance with lethal control efforts. Local trappers and hunters are often happy to have the opportunity to harvest raccoons on new properties, especially during the Kansas furbearer season. There are also many NWCOs throughout the state who will provide wildlife damage control assistance for a fee. It is important to first take steps to discourage raccoons from migrating to your property by not feeding pets free choice outdoors, removing bird and other wildlife feeders and securing trash containers. For additional information on wildlife management, please visit the KSRE Wildlife Management website.

 

Contributors:

Cynthia Domenghini, Instructor & Horticulture Extension Specialist

Drew Ricketts, Wildlife Management and Control Specialist

Kansas Garden Guide

 

Department of Horticulture and Natural Resources

1712 Claflin, 2021 Throckmorton

Manhattan, KS 66506

(785) 532-6173

 

For questions or further information, contact: [email protected] OR [email protected]

This newsletter is also available on the World Wide Web at:

http://hnr.k-state.edu/extension/info-center/newsletters/index.html

 

The web version includes color images that illustrate subjects discussed. To subscribe to this newsletter electronically, send an e-mail message to [email protected] or [email protected] listing your e-mail address in the message.

 

Brand names appearing in this newsletter are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned.

 

K-State Research and Extension is committed to making its services, activities and programs accessible to all participants. If you have special requirements due to a physical, vision or hearing disability, or a dietary restriction please contact Extension Horticulture at (785) 532-6173.

Kansas State University Agricultural Experiment Station and Cooperative Extension Service K-State Research and Extension is an equal opportunity employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, and United States Department of Agriculture Cooperating, Ernie Minton, Dean.

Tree Damage during Storms

By
Guest Columnist
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With the potential for stormy weather this week I was reminded that occasionally trees get damaged during this kind of weather. After so many years of this it may end up killing the tree or making them structurally unsound and need to be replaced. Windbreaks are a good example of this. Replacing these trees can be expensive but thanks to the Kansas Forest service we have a resource in Kansas for several types of trees and shrubs!

 

Anyone wanting to plant for windbreaks, woodlots, songbird or other wildlife habitat, erosion control, riparian filter strips, Christmas tree farms, or similar, may purchase these items. Items offered through the Kansas Conservation Tree Planting Program MAY NOT BE USED FOR LANDSCAPING OR RESOLD FOR LIVE PLANTS. There are no restrictions on the purchaser such as urban versus rural, in-state versus out-of-state, or landowner versus tenant. Governmental agencies may use the plants for any purpose deemed necessary, such as providing plants to students on Arbor Day, as door prizes, or recognition. KFS will ship out-of-state if requested to do so.

 

The website to order is: Conservation Tree Planting Program (kansasforests.org)

Pound Cakes

By
Debbie Dance Uhrig
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What have I been up to? Well; about 0 degrees and plenty of heavy clothing!

Actually, I’ve been thinking about new recipes. Today I’ve been thinking about pound cakes. I’ll be sharing one of my standard recipes for these marvelous cakes. We’ll chat a bit about the origin and easy peezy these delicious cakes can be.

I must start with the fact that I never experienced pound cakes until I moved to Kansas City, MO around 1983. Raised in Northeast Missouri we never experienced these traditional cakes. What makes a cake a pound cake? Well, basically 4 of the ingredients are standard in every recipe. Flour, eggs, sugar and butter, In the early days many say pound cakes could weigh up to 4 pounds each. But the real name pound cake came from the fact there was a pound of each of the 4 main ingredients. Once you establish the main outline of the cake you can begin to create some very interesting flavors with the use of extracts, fruits and the like.

In every country we find versions specifically designed for the country or nation.

For example, in the Caribbean their pound cakes have mashed bananas and rum, with a thin glaze icing. Yum, I may have to try this one soon, and not wait til’ next Christmas!

Today most of our pound cakes contain a form of a leavening ingredient. In the beginning the cake relied on beaten egg whites to provide the lightness in the batter. For those who have not baked in this fashion I’ll give a quick comparison. Pancakes were the same way baking powder and baking soda were not used instead the yolks went into the batter and the egg whites were beaten and folded into the mix. Many recipes today will also contain a form of dairy to keep the cake body light and moist.

The fat ingredient has also gone through many changes through the ages. Oh boy, that one rhymed! There was a time period where cooks took out the butter and used oils instead. They liked the moistness of the cakes made with oil.

I think one of the reasons I like pound cakes is because they travel like a dream. They can be simple or exotic with fruits, flavors, coconut and so much more. I’m

still trying to settle into the outcome of my new pound cake recipe. I do know the 4 main ingredients will remain intact, at least at this moment they are!

In just a few weeks it will be time for another Super Bowl party. Pound cakes can be made for this big event and placed in the freezer. Save the glaze or toppings until the big day, just think how far ahead of the game you will be.

A good idea might be to make a plain cake and then serve different toppings at your party. If there’s just one of you, bake the cake, cut it into quarters to share with others or for a later time. Warm the kitchen, create joy and love for yourself and those who enter. Simply yours, The Covered Dish.

Blueberry Pound Cake

2 cups granulated sugar

1 cup salted butter, softened

4 eggs, beaten

2 teaspoons almond extract

2 teaspoons baking powder

1/2 teaspoon sale

3 ½ cups all-purpose flour

2 cups fresh or frozen blueberries,

1 cup buttermilk

Glaze

2 cups powdered sugar

1/4 cup lemon juice

1/4 cup half & half

1/2 lemon, zested

Preheat oven to 325. Grease 2 glass loaf pans and dust with flour. Using a hand mixer or stationery mixer, blend the butter and sugar together until creamy. Add eggs 1-2 at a time finishing into a smooth batter, lastly; add the extract.

In a large mixing bowl combine all the dry ingredients. With a whisk or spoon blend all ingredients together. After washing and drying the blueberries stir them gently into the flour mixture by hand. Carefully pour some of the wet ingredients into the flour, including the 1 cup of buttermilk. Add remaining wet and stir gently until combined. Pour into the 2 loaf pans OR 1 large bundt pan. Bake for

approximately 65 minutes. Remember; this recipe was written using glass baking pans. Different ovens and different bakeware will change the baking times slightly. When I used a metal bundt pan the cake took 75 minutes. If you don’t want a glaze on the cake, use some sanding sugar in the bottom of the cake pan, make sure to shake out any excess.

As you can see not every pound cake is exactly 1 pound on each ingredient! Some bakers also put the cake in the oven and do not preheat it. When they use this method, the temperature is usually lower too.

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