Monday, October 29, 2012

Fall Spraying Aids Fruit Trees

         Preparation for next year’s fruit crop can begin this fall by spraying trees for several fruit tree diseases. Bacterial canker, bacterial spot, coryneum blight and leaf curl are diseases that can be slowed by spraying now. 
Bacterial canker is the most serious of the targeted diseases. It is a common cause of tree dieback and death. Canker also causes bleeding or gumming along the trunk and branches. In eight out of 10 cases, fruit tree gumming is caused by canker rather than borers, which are often mistakenly blamed for the problem. Canker gumming is especially evident in the fall. It is caused by a systemic bacteria that plugs the tree’s vascular system. The only thing that will help trees seriously infected with canker is good care: adequate water, fertilizer and weed control. 

Bacterial spot and coryneum blight commonly damage leaves and sometimes the fruit of stone fruit trees in the spring and summer. Physical signs of these diseases are leaves with small holes; in severe cases, trees are defoliated. Spraying now will not eliminate the disease but will reduce its incidence next spring and summer.
 Another common disease is leaf curl, which causes extremely crinkled leaves in the spring. Leaf curl is caused by a fungus that quits once temperatures begin to get warmer. The disease is worse following a cool, damp March, but spraying now is usually sufficient to prevent it from becoming bad enough to cause heavy defoliation next spring.
Spraying different mixtures of Kocide 101, Kocide 606 and Kocide DF or any multi purpose fungicides containing copper can be used effectively to prevent these diseases.  Kocide 101 is the only formulation available in small enough qualities to be practical for garden use. Kocide does contains copper, which will cause leaf burn on healthy green foliage, so wait until the leaves are beginning to drop and are easily brushed from the tree.  It is best to apply this spray while most of the leaves are still attached, but the spray is worthwhile, even if most of the leaves have already dropped.

Besides spraying, sanitation is important in reducing the carryover of disease to next year’s crop. Mummified and rotting apples, dead wood on the ground or in the tree, plus ragged stubs of broken branches harbor disease spores. These items should be pruned out, gathered and burned or tilled into the soil.
Fall is not a good time to prune fruit trees or other deciduous plants. Pruning stress, especially when coupled with other stresses including drought, poor nutrition and disease, can make the tree more vulnerable to winter injury.

Due to recent rains, soil moisture levels across much of Wise County seem adequate to carry fruit trees and vines as they enter dormancy.  However, don’t let the recent rains fool you.  Remember even though we have had some rain we are still right in the middle of a record drought.  The roots of deciduous trees, vines and shrubs are active throughout the fall and winter, and the soil should never be allowed to dry.

Rice vs. Potatoes

Nutrition professionals tend to avoid categorizing foods as good or bad, especially staples like potatoes and rice. The truth is, both can be part of a healthful diet. As you focus on planning healthy meals for your family, here are a few things to keep in mind.
First, the basics. According to the U.S. Department of Agriculture's National Nutrient Database, one medium baked potato with skin has 130 calories, 3 grams of protein, 3 grams of fiber and 30 grams of carbohydrate, and it also offers about 30 percent of the Daily Value of vitamin C, 21 percent of potassium, and 15 percent of vitamin B6.
About the same amount (1 cup) of long-grain white rice is higher in calories with about 200, less fiber, and more carbohydrates. It's a better source of protein than potatoes, and it's a good source of manganese, with 37 percent of the Daily Value, and folate, with 23 percent.
You have a lot of choices when it comes to both rice and potatoes. For example, as a whole grain, brown rice contains valuable micronutrients and more fiber (4 grams in 1 cup) than white rice. It also has less of an effect on blood sugar. In fact, a 2010 study from Harvard's School of Public Health found that replacing white rice with brown rice lowers the risk of developing type 2 diabetes.
Potatoes also can cause blood sugar spikes, even more than white rice can. You can moderate that effect by topping your spuds with high-fat foods, such as butter, sour cream and cheese, but that also has the obvious downside of adding a lot of calories and unhealthy fats to the diet. Instead, add salsa, broccoli or other vegetables, which can have a similar stabilizing effect.
Another option is to choose sweet potatoes or yams instead of white potatoes. Sweet potatoes have loads of vitamin A and a good amount of iron in addition to other nutrients. As with white potatoes, though, watch the toppings: Loading up sweet potatoes with butter and brown sugar might be tasty, but the added fat and sugar certainly make it less healthful.
For white or sweet potatoes, try roasting them instead of baking, mashing, frying or boiling: Cut them into cubes or wedges with the skins on (skins are loaded with nutrients), coat with a small amount of olive oil and your favorite herbs and spices, and roast in a hot oven. You won't need any additional toppings to enjoy these spuds.
For additional information concerning healthy eating contact the Wise County Extension Office at 940/627-3341.

Tuesday, October 23, 2012

State Fair of Texas Results!!

            October continues to be a busy month for the Wise County 4-H!

          Wise County 4-H’ers did well at the State Fair of Texas this year! Below are the results:

Dairy Goat Show results:
Dairy Wethers:
Rosie Stephens – Grand Champion Dairy Wether, 4th medium weight
Kooper Martin - Reserve Champion Dairy Wether
Michaela Martin - 1st and 2nd place medium weight
Dalton Outlaw – 1st light weight
Jesse Outlaw – showed heavy weight
Colton Gonzales – 5th place light weight
Bailey Morris – 2nd place light weight
Ethan Jeffreys – 6th place medium weight
Will Tackett – 6th place heavy weight
Clint Demmitt - 3rd place heavy weight, 4th Place middle weight
Kara Demmitt - 4th place light weight, 6th place heavy weight

Michaela Martin - 1st place Junior Showmanship
Kooper Martin - 2nd place Junior Showmanship
Clint Demmitt – 3rd place Junior Showmanship
Jesse Outlaw – 5th place Junior Showmanship
Dalton Outlaw – 7th place Junior Showmanship
Colten Gonzales – 8th place Junior Showmanship
Haylee Barksdale – 3rd place Intermediate Showmanship
Rosie Stephens – 5th place Intermediate Showmanship
Kara Demmitt - 1st place Senior Showmanship
Amanda Peters – 2nd place Senior Showmanship
Bailey Morris – 5th place Senior Showmanship

All Other Purebreds (AOP):
Haylee Barksdale – 4th place Junior Yearling
Kara Demmitt - 2nd place 3 yr. old Milker, 2nd place Junior Yearling
Clint Demmitt – 5th place Intermediate Kid
Kooper Martin - Grand Champion Senior Doe, 1st place Aged Milker
Michaela Martin – 1st place 2 yr. old Milker, 1st place 3 yr. old Milker, 3rd place 4 yr. old Milker, 2nd place Aged Milker

Haylee Barksdale – 3rd place Senior Yearling
Kara Demmitt – 3rd place 2 yr. old Milker
Clint Demmitt – 4th place Junior Yearling
Amanda Peters –Champion & Reserve Champion Yearling; Champion & Reserve Champion Milker, Champion & Reserve Champion Nubian
Kooper Martin – 3rd Junior Yearling
Michaela Martin – 3rd place Intermediate Kid, 1st place 2 yr. old Milker
Bailey Morris – 4th place Junior Kid
Rosie Stephens – 3rd place 2 yr. old Milker

Recorded Grade Dairy Goats:
Haylee Barksdale – 2nd place Junior Yearling
Michaela Martin - Grand & Reserve Champion Recorded Grade Junior Doe, Champion Recorded Grade Doe
Kooper Martin - Grand & Reserve Champion Recorded Grade Senior Doe, Reserve Champion Recorded Grade Doe
Bailey Morris – 2nd place Junior Kid

The best Doe of Show award went to Kooper Martin.

Pan American Open Dairy Goat Show
Michaela Martin -Grand Champion Lamancha Senior Doe

Kooper Martin - Grand Champion Saanen Senior Doe, Grand Champion Recorded Grade Sr Doe, Best Sr Doe of Open Show

Kara Demmitt – 4th place 2 yr. old Nubian Milker, 1st place 3 yr. old LaMancha Milker, 2nd place    LaMancha Junior Yearling

Clint Demmitt – 5th place Nubian Junior Yearling, 5th place LaMancha Intermediate Kid

Amanda Peters – Champion Senior Nubian Doe and Reserve Champion Junior Nubian Doe

Boer Goat Show:
Kara Demmitt – (Youth Show) Intermediate Kid – 2nd Place, Yearling Doe – 1st Place, Aged Doe – 1st Place,    Grand and Reserve Champion Fullblood Doe, Best Pair of Does

Clint Demmitt – (Youth Show) Senior Buck Kid – 2nd Place, Junior Doe Kid – 5th Place, Senior Doe Kid – 3rd Place, Best Pair of Kids - 2nd Place

Kara Demmitt – (Open Show) Intermediate Kid – 2nd Place, Yearling Doe – 5th Place,                            Aged Doe – 1st Place, Best Pair of Does

Clint Demmitt – (Open Show) Senior Buck Kid – 1st Place, Junior Doe Kid – 10th Place, Senior Doe Kid – 2nd Place, Best Pair of Kids - 1st Place

Angora Goat Show:
Sequoia Smith - Reserve Grand Champion Colored Angora Goat, Buck & 1st place Yearling Buck, 2nd place Aged Buck and 1st place Aged Doe

Angus Heifer Show:
Johanna Buyers – (Junior Show) 2nd, 4th, and 5th
      (Open Show) 2nd, 4th

Market Steer Show:
Sheridan Shallene – Particpated with Heavy Wt. American Steer

Prospect Steer Show:
Kendall Vawter - 1st place Lt. Wt. Maine Anjou
Dalton Meadows - 2nd place Hvy. Wt. Simmental
Kaylyn Shallene - 3rd place Lt. Wt. Limmousin
Sheridan Shallene - 2nd place Lt. Wt. Hereford
Lacy Erwin - 3rd place Lt. Wt. Chianina, 5th place Lt. Wt. Polled Herefords.

Market Barrow Show:
Carson Read – 6th place Lt. Wt. Yorkshire
Magan Hesteande – 8th place Hvy. Wt. Dark Crossbred
Landon Hesteande – 10th place Lt. Wt. Dark Crossbred
Cassidy Craddock – 10th place Medium Wt. Other Crossbred
Kendall Vawter – Participated
Dalton Meadows - Participated

Junior Creative Arts Contest Results:
Hobby Collections:
Lyndi Luttrull - 1st Place-Cobalt Glass Collectibles
Lauryn Luttrull - Participation-Cameras Collectibles

Photography Contest:
Lyndi Luttrull - 3rd place Birds/Insects-Jr Color
Lauryn Luttrull - Participation
Katelyn Lanfear – Best of Show Junior Black and White, Best of Show Junior Color
Cason Lanfear – 3rd place Animals – Jr. Color, Honorable mention People – Jr. Color

Public Speaking Contest Results:
Cassady Craddock – Reserve Champion Junior Animal Science
Shelby Rooker – 3rd place Junior Western Heritage

Ag Product Id Contest:
Senior Team:
Kelby Meadows, Wesley Meadows, Mo Coffman, and Turner Young placed 14th

Junior Team:
Aubrey Pearson, Rylee Maggret, Ray Edwards - Participated

Livestock Judging Contest:
Senior Team:
Olivia Bettesworth, Mo Coffman, Seth Byers, Cody Holloway – Participated

Junior Teams:
Team 1: Bryson Morrow, Michael Williams, Michaela Martin - Participated

Team 2: Carson Read, Lyndi Luttrull, Thaine Laaser, Cale Laaser - Participated

I want to remind everyone that the cost to join 4-H is only $20 (through October) for a full year membership. There are over 100 4-H project areas that you can be involved in and each project area can be tailored to fit you! The possibilities are endless with 4-H!

Pumpkin Time

It is fall and thoughts turn to pumpkins and Halloween jack-o-lanterns. Young children can enjoy creating jack-o-lanterns by drawing the eyes and mouth on the pumpkin with markers, then the pumpkin is still safe for eating later.
We usually think of using the pumpkin for pie but there are many other recipes with pumpkin that are great this time of year and also serve as an excellent source of nutrients. The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene that offers protection against heart disease. 
             In order to prepare the pumpkin for use in recipes, first work on a clean surface. Before cutting, wash the outer surface of the pumpkin thoroughly with cool tap water to remove any surface dirt that could be transferred to the inside of the pumpkin during cutting.
Start by removing the stem with a sharp knife.  Next, cut in half.  In any case, remove the stem and scoop out the seeds and scrape away all of the stringy mass. It’s a messy job, but it will pay off. The pumpkin should be cooked in one of three ways, boiled, baked in oven, or microwave.
            With the Boiling/Steaming Method: Cut the pumpkin into rather large chunks. Rinse in cold water. Place pieces in a large pot with about a cup of water. The water does not need to cover the pumpkin pieces. Cover the pot and boil 20 to 30 minutes or until tender, or steam 10 to 12 minutes. Check for doneness by poking with a fork. Drain the cooked pumpkin in a colander.
            With the Oven Method: Cut pumpkin in half, scraping away stringy mass and seeds. Rinse under cold water. Place pumpkin; cut side down on a large cookie sheet. Bake at 350 degrees F for one hour or until fork tender.
           If you choose the Microwave Method: Cut pumpkin in half, place cut side down on a microwave safe plate or tray. Microwave on high for 15 minutes, check for doneness. If necessary continue cooking at 1-2 minute intervals until fork tender.
            When the pumpkin is cool enough to handle, remove the peel using a small sharp knife and your fingers. Put the peeled pumpkin in a food processor and puree or use a food mill, strainer or potato masher to form a puree. Don't let your cooked pumpkin set at room temperature longer than two hours in the process of making puree.
            Next the puree will be ready to try in this Pumpkin Brownie recipe from the Eat Smart, Move More program.
Pumpkin Brownies
1 cup pumpkin puree, canned or cooked                    1 cup brown sugar, firmly packed
½ tsp salt                                                                     2 tsp cinnamon
1 tsp nutmeg                                                               ¼ cup vegetable oil
1 egg                                                                           1 egg white
½ cup walnuts, finely chopped                                   1 ¼ cup whole wheat flour
1 tsp baking powder                                                   ½ tsp baking soda
½ tsp ground ginger                                                    ¼ cup buttermilk
2 tsp vanilla extract


1. Preheat oven to 375°.
2. Coat a 9 x 13 baking pan with cooking spray.
3. Combine all ingredients and beat well.
4. Pour into pan.
5. Bake for 30 – 40 minutes or until a wooden toothpick inserted in middle comes out clean (ovens may vary, check at 20 minutes).
6. Cool and cut into squares.

Nutrition Information Makes 24 brownies Per brownie:
Calories: 100 Fat: 4.5g Carbohydrate: 15g Protein: 2g Fiber: 1g Sodium: 80mg