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Georgia’s Corn Crop

first_imgYields similar to previous years’ are expected for this year’s Georgia corn crop. Yields from irrigated acres are expected to be lower than normal, while yields from dryland acres are expected to be better than normal, according to University of Georgia Cooperative Extension agronomists.“Georgia has experienced a relatively rainy growing season with consistent cloud coverage this summer. A reduction in irradiation reaching the crop canopy is going to have a negative impact on yields in irrigated corn,” said Reagan Noland, UGA Extension’s new corn, soybean and small grains agronomist. “However, the greater-than-normal rainfall will benefit dryland corn yields.”Upon his arrival on the UGA Tifton campus on Aug. 1, Noland met with recently retired UGA Extension agronomist Dewey Lee to discuss this year’s corn crop.Corn growers preparing for the upcoming harvest season need to make decisions about their irrigation needs as well as harvest and post-harvest management, including when they will stop irrigating their crop, Noland said.“There is still corn that was planted late or, in northern parts of the state, corn that has not reached physiological maturity (black layer) yet,” Noland said. “Drought stress can reduce yields all the way up to corn maturity, so irrigation can still increase yields if soil water is limited.”Determining the optimum time to stop watering the crop helps growers maximize profit margins, he said.Tracking grain moisture as the corn dries in the field is important in planning the harvest, Noland said. If the corn is left in the field too long, it increases the risk of reduced grain quality and yield loss due to lodging or pests.“Post-harvest management may involve additional drying to ensure the grain is dry enough for storage and may require the use of pesticides in the bin to maintain grain quality,” he said.Noland also recommends that producers consider weed management once their corn is harvested. Growers want to avoid herbicide-resistant weeds that can establish and go to seed.“One strategy is to keep the field covered with a growing crop to suppress weeds. Depending on the timing of the corn harvest, this could be a late-planted soybean, a winter small grain or a cover crop,” he said.For more information on Georgia’s corn crop, go to t.uga.edu/3rF.last_img read more

Easy Recipes for Busy Students

first_imgINGREDIENTS24 Oreos, chopped1/4 cup butter, melted1/3 cup flour 1/2 cup chocolate chips 1 yellow cake mix DIRECTIONSMix half of batter of cake mix into Bundt pan.Mix Oreos, butter, chocolate chips and flour. Sprinkle 2 cups of the Oreo mixture on the batter.Cover over with the remaining cake batter. Top with remaining Oreo mixture, pressing gently.Bake one hour at 350 degrees. Cool and cover with powdered sugar icing (milk, powdered sugar, vanilla). INGREDIENTS1/2 cup oil 1/2 cup sugar2 eggs, beaten 1 1/2 tsp baking soda1 tsp salt1 cup milk3 cups uncooked oatmealDIRECTIONSCombine all ingredients.Pour into 9×9 pan and bake at 350 degrees for 35-40 minutes. Serve with warm milk, sugar and cinnamon, or cool and cut into bars. INGREDIENTS2 cans creamed sweet corn2 cubes chicken stock1 bowl of shredded leftover cooked chicken1 egg1 Tbsp cornstarch Salt and pepper DIRECTIONSDissolve chicken stock in mug of hot water and add to medium large pot.Add 3 more mugs of water and bring to boil.Pour in sweet corn and stir; bring to boil. Lower heat and add chicken and egg; stir. Season with salt and pepper. Dissolve cornstarch in cold water and add to soup (if soup is thin, add more cornstarch. If thick, add more water). Stir and serve. For the sweet tooth… BANANA BREAD ROASTED BROCCOLI For lunch or dinner… POTATO AND SAUSAGE FRITTATA CREAMY CHICKEN AND SWEET CORN SOUP INGREDIENTS3-4 lb pork tenderloin3/4 cup soy sauce3 Tbsp brown sugar1 tsp ground cumin1 Tbsp garlic, minced1 bunch cilantro DIRECTIONSCombine soy sauce, sugar, cumin and garlic in Ziploc bag.Rinse and dry meat, add to bag and marinate for at least 30 minutes.Bake at 425 degrees for 20 minutes. Scatter cilantro over serving plate and top with cooked pork. TURKEY AND TOMATO PASTA OREO RIPPLE CAKE PORK TENDERLOIN center_img INGREDIENTS1 lb mild sausage, crumbled1/2 cup diced peppersHash browns to cover bottom of pan 6 eggs, beaten 1/2 cup shredded parmesan cheese 1/2 cup shredded sharp cheddar cheeseSalt and black pepper DIRECTIONSCook sausage on medium heat until pink is gone. Add diced peppers, cook for five minutes and drain. In medium nonstick sauté pan, spread sausage in bottom of pan and scatter hash browns evenly over the sausage. In bowl, combine eggs, cheese, salt and pepper and pour the mixture over the sausage. Bake in oven for 15-18 minutes on 350 degrees until center of frittata is set. INGREDIENTS2 eggs2 cups buttermilk1/4 cup oil1 3/4 cup flour2 Tbsp sugar2 tsps baking powder1 tsp baking soda1 tsp saltDIRECTIONSBeat all ingredients together.Pour and cook in lightly greased frying pan at medium low heat.Pancakes are done when light brown in color and no bubbles. BUTTERMILK PANCAKES INGREDIENTS1/2 cup butter1 1/2 cups sugar2 eggs 2 cups flour1 tsp vanilla 1/2 tsp salt1/2 tsp baking soda1/4 cup milk1 cup mashed, ripe bananas DIRECTIONSCream together butter and sugar. Add eggs and vanilla; beat until fluffy. Add dry ingredients alternately with milk and mashed bananas. Pour into greased and floured pan. For loaf, bake about 50-60 minutes; for muffins, bake 35 minutes. Check out the following quick homemade recipes that require few ingredients and get your school year off to a good start. For the breakfast lover… BAKED OATMEAL INGREDIENTS3 cans whole tomatoes, chopped, undrained 1 cup cubed cooked turkey (or 2-3 chicken breasts) 2 tsp chili powder 1/2 tsp garlic powder1 pkg uncooked spiral pasta DIRECTIONSMix together tomatoes, turkey, chili powder and garlic powder in slow cooker.Turn on high and let mixture heat through for 60 to 90 minutes. Stir in uncooked pasta; cook for additional 30 to 60 minutes. INGREDIENTSBroccoli Olive oilSalt Pepper Minced garlic DIRECTIONSChop broccoli into bite-sized pieces.Coat with olive oil, salt, pepper and garlic. Spread on sheet pan. Roast at 350 degrees for 20 minutes or until broccoli edges are brown. Many of the recipes have more than enough servings for you to store and heat up later for an easy, quick meal. Let us know your favorite recipes – happy eating! Welcome back to school. Those of us who no longer have unlimited meal swipes are facing the grim reality of finding cheap and easy food ourselves. Between busy schoolwork, extracurriculars and work, many of us will revert to instant noodles and microwave meals. While these may be easy, they are typically unhealthy and full of harmful ingredients. Don’t sacrifice your well-being for laziness. last_img read more

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