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Monday, August 31, 2020

Vineyard in Pahranagat Valley celebrates grape harvest - Lincoln County Record

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A celebration to mark this year’s harvest of grapes at Betsy Whipple’s vineyard north of Alamo was held Aug. 21. Jack Sanders of the Sanders Family Winery in Pahrump brought a crew of pickers and some processing equipment. Dr. Donald Deever, Lincoln County extension agent, said, “I’ve taken a private tour with Betsy and can […]
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September 01, 2020 at 04:25AM
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Vineyard in Pahranagat Valley celebrates grape harvest - Lincoln County Record

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Serving summer sweet corn - prairiepress.net

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By RUTH PATCHETT rpweib1@gmail.com

I have a habit of hearing a sentence from a song, mostly songs from the 60s and 70s, and singing a small portion of it. My friend Marcia put up with this when we worked together years ago, and she claims I did it all the time. 

Several song snippets might apply to what is going on now. Six months ago, if someone saw us wearing masks in a retail store, they might have said people are strange, and I would have sung portions of the lyrics from The Doors, “People are Strange.” Frequently on Fridays at the end of a work week, I sang The Animals’ “We gotta get out of this place.” Those confined home because of the corona virus might want to sing that line even more.

The song we should all be thinking about and singing today is the Beatles, “I get by with a little help from my friends.”  All of us have benefitted from caring friends. Here is how I am getting by, with help from friends, and enjoying some wonderful summer food.

Sweet corn and friends go together in my life. Fresh sweet corn and fresh tomatoes are the best things of summer. I was astonished by the price of fresh corn in the store during the early part of the season. At $1 an ear, I decided to wait for my friends John and Will — who grow it and always share. It was worth the wait as fresh corn, just picked, is the best. Stop the ripening process by letting it sit in cold water for 30 minutes before shucking and it will be even better.

The microwave is useful for preparing just a few ears. Three minutes per ear in the microwave captures all the juicy sweetness.  If several ears are needed at the same time, use a small cooler with thick sides. Put in about a dozen ears of shucked corn, with silks removed, and cover the corn completely with boiling water. Close the lid and let it sit for 45 minutes. The corn is cooked beautifully, stays hot, and is perfect for eating at least two hours afterward.

Growing up, my summers were spent canning and preserving. I was used to how my mom put up corn for the freezer. Mom always cooked the corn in a large pot of boiling water for 10 minutes, removed it and immediately cooled it in cold water. We had a large container sitting under an outside well, and we pumped fresh cold water over the hot cooked corn. It cooled quickly, especially if we changed the water a couple of times. When the corn was cool, it was cut off the cob and placed in plastic bags for the freezer.

I learned a different method as a young and newly-married bride. My friend, who was also a newlywed, said to cut the corn off the cob, after shucking and removing silks, and then cook and cool the corn. Her recipe was 2 quarts of corn, ½ cup water, ½ stick of butter, ½ tsp. salt and 2 tablespoons of sugar. The corn is cooked for 8 minutes once it starts to boil and stirring is necessary to avoid scorching. After cooking, spread the corn in a large rectangular 9 x 13-inch cake pan and set over ice water. Cool to room temperature and put in plastic freezer bags. Corn is ready to eat when heated as it already has added flavoring.

Putting up all the corn desired and having eaten it several times, it was necessary to do something different with the four ears of corn shared by friend Ron. His corn was state fair quality and as good as it gets. Corn that special required special treatment, and the recipe I came up with hit the spot.

A friend emailed me, after reading my article about Green Lantern Green Beans. He always went to the Green Lantern Restaurant for his birthday and he liked the green beans, but the corn relish on the appetizer tray was his favorite.  It was time to attempt corn relish and after searching several cookbook sources I came up with my own creation. Chill before eating, for best flavor.

The last person who helped me with

corn is my friend Sue Stine. She loves to entertain, and she also loves kitchen tools. A couple of weeks ago she invited a few close friends for a cookout which featured fried corn. Her recipe was very tasty, and I was impressed the small corn gadget she gave me, called a corn zipper. It works great for cutting corn from the cob. Unlike most of the tools advertised to cut off corn, this one works so well it will not be going into a give-away box. It is sharp and comes with a protective plastic shield for storing, so no cut fingers when reaching in a cabinet for it.

My corn season is over, but not my singing habit.

“Cause you're the best thing that ever happened to me” is a line from a song by Gladys Knight and the Pips. I sing that line often, when I think of my true best friend, Tom. He has helped me fulfill a long-time goal of seeing all 50 states. Growing up in a large family with limited resources, we did not travel far. I traveled mostly in books. Fortunately, I married a man who loves to travel and because of that I have been in many interesting places.

This summer while enjoying a brief trip on Route 66 I finally checked off the last state, Oklahoma. There is a song about Route 66, but it’s not the song I want to finish with.

Friends and family are so precious, and they really do help us get by in these most challenging times. The words, “Reach out and touch somebody’s hand, make this world a better place, if you can,” sung by Diana Ross is most appropriate. Hand touching is no longer acceptable, but there are no problems with virtual touching. Phone calls, email, letters and cards are so welcome. Please reach out to others and make our world a better place.   

The Link Lonk


August 31, 2020 at 10:52PM
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Serving summer sweet corn - prairiepress.net

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Corn

Iowa's corn crop rated below 50% good/excellent, USDA says - Successful Farming

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The U.S. corn and soybean crops continue to record poor ratings from week to week, according to the USDA. 

While corn is off a few points, it’s better than the trade expected, the USDA Crop Progress Report said Monday.

CORN

In its report, the USDA’s estimate of corn with a good/excellent rating is 62% vs. 64% a week ago.

The Iowa corn crop, as of August 30, 2020, has a good/excellent rating of 45%, compared with a 70% rating for Illinois, 79% for Minnesota, 64% for Nebraska, and 80% for Wisconsin’s corn.

Meanwhile, 94% of the nation’s corn is dough vs. a 89% five-year average.

The USDA pegged the U.S. corn as 63% dented vs. a 56% five-year average.

The USDA has pegged the U.S. corn as 12% mature, above a 10% five-year average. 

SOYBEANS

USDA rated 95% of the nation’s soybean crop in the setting pods stage, ahead of the 93% five-year average.

At the same time, 8% of the U.S. soybean crop is dropping leaves vs. a 8% five-year average.

In its report, the USDA estimates the soybean good/excellent rating at 66% vs. 69% a week ago.

WHEAT

In its report Monday, the USDA rated the U.S. spring wheat crop as 69% harvested vs. a 77% five-year average.

Crop progress and condition estimates are based on survey data collected each week from early April through the end of November, according to the USDA report. “The non-probability crop progress and condition surveys include input from approximately 3,600 respondents whose occupations provide them opportunities to make visual observations and frequently bring them in contact with farmers in their counties. Based on standard definitions, these respondents subjectively estimate the progress of crops through various stages of development, as well as the progress of producer activities. They also provide subjective evaluations of crop conditions,” the USDA stated in its Monday report.

Most respondents complete their questionnaires on Friday or early Monday morning and submit them to the National Agricultural Statistics Service (NASS) field offices in their states by mail, telephone, fax, email, or through a secured internet website. A small number of reports are completed on Thursday, Saturday, and Sunday. Regardless of when questionnaires are completed, respondents are asked to report for the entire week ending on Sunday, according to the report.

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September 01, 2020 at 03:22AM
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Iowa's corn crop rated below 50% good/excellent, USDA says - Successful Farming

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Corn

A-maize-ing: NYC urban farmer growing corn on UWS sidewalk - New York Post

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He’s the stalk of the town.

At 101st Street between West End Avenue and Riverside Drive on the Upper West Side, Racey Gilbert has planted stalks of corn in a sidewalk plant bed — those in-ground plots usually reserved for sad shrubs or, worse, trash.

“This was an experiment,” the 79-year-old told The Post of his 10-foot by 5-foot urban microfarm.

He noticed the promising plot while moving into his nearby three-bedroom apartment a few months ago. “It was abandoned,” said the divorced father of four. And so he decided to plant corn — “one of the most important crops” — from a packet of seeds he bought for a few bucks at a local hardware store.

“I used to buy seed by the hundred-pound bag,” said Gilbert, who once grew vegetables on a 250-acre farm in Maryland.

Despite his experience, there were some city-specific setbacks, from the trash bags that got put out on top of his early plantings to pedestrians who didn’t seem to realize that what they were trampling on wasn’t weeds.

“I don’t know if people were doing it on purpose,” Gilbert said. “So I just put up a sign.”

Racey Gilbert tends to his tiny corn farm.
Racey Gilbert tends to his tiny corn farm.Stefano Giovannini

Once he posted his plea — “Corn: seed growing. Please no walk” —  and the seedlings grew into stalks, neighbors started to take notice. “Everybody says it’s just the greatest thing,” said Gilbert.

He even found a neighbor who offered him his hose. (Gilbert had been hauling water to the plot.)

While he hasn’t implemented any anti-rat measures, he said raccoons are his chief concern: “We’ll see if they show up.”

Five of the 14 seeds he planted “came to tassel,” the term for the silky fibers that grow out of the husks, yielding one ear of corn each, which he’ll harvest sometime in the next two weeks “before the raccoons do.”

The sidewalk plot is technically city property, although building owners and good Samaritans are encouraged to beautify the medians. Trees are highly regulated, but there’s not much literature when it comes to grains and grasses. Gilbert, meanwhile, said he’s working on getting a license from the Department of Parks and Recreation to install a short fence around the plot — and maybe try planting chrysanthemums next.

“I just wanted to see if this would work,” Gilbert said of his little farm project. “Now that it has, I think 10 blocks of Park Avenue would look great in corn.”

racey-gilbert-corn-3
Racey Gilbert tends to his plot at 101st Street.

Stefano Giovannini

racey-gilbert-corn-4
Gilbert proudly shows off his waist-high stalks.

Stefano Giovannini

racey-gilbert-corn-7
Gilbert's corn catches the interest of a passing dog and its owner.

Stefano Giovannini

Forget about fleeing New York — the rich are ready...

3

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September 01, 2020 at 06:04AM
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A-maize-ing: NYC urban farmer growing corn on UWS sidewalk - New York Post

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Corn

Man uses pair of sheer tights to break record for largest tomato - New York Post

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A green-thumbed dad has broken the record for growing the United Kingdom’s biggest tomato – with the help of a pair of sheer tights.

Douglas Smith, 42, spent more than two months carefully growing the giant tomato, which weighs a whopping 6.6 lbs. and is actually six regular beefsteak tomatoes fused into one.

The huge fruit, which had to be suspended using a pair of tights so it did not fall off the stem, weighed in at a whopping 6.85 lbs., and measured 27.5 inches in circumference.

It was grown from a seed from a variety known as Big Zac.

Smith’s monster has edged ahead of the previous U.K. record-holder, Peter Glazebrook, whose record-winning tomato last year weighed 6.4 lbs.

“This has been an ambition of mine for a couple of years, now,” Smith, from Stanstead Abbotts, England, said. “Giant tomatoes have been my main focus in terms of competitive vegetable growing.”

He’s made two previous attempts, but he was bested by Peter Glazebook.

“And my attempts have been just shy of his each time, he said. “But this time, I’ve finally edged it.”

Product manager Smith hit the headlines last month after growing a giant sunflower as tall as his house, which towered at an impressive 20 feet tall.

Now, he has shared the secret to growing his “amazing” giant tomato, which is due to be sent to butchers’ shop Churchgate Sausages in Harlow, Essex, to be made into tomato and basil sausages.

“What you want to try and cultivate is a fused flower, which is where the individual tomato plants fuse altogether in a row, Smith said. “This particular tomato is made up six tomato plants all fused together.”

Fused flowers tend to be a natural mutation, but with competition seeds specially selected there was a slightly higher chance of this occurring.

Fused flowers tend to occur more often on the first truss of tomatoes and when is a spell of warm days and by cool nights, like at the end of summer into autumn.

“It’s also important to cut back any other flowers on the plant to maximize all the growth into the one ‘megashoot,'” he said.

Smith got the seeds for his giant tomato from U.S. tomato grower Larry Hill, from Minnesota,who yielded the seeds from his own, 7.65-pound tomato plant.

Smith watered his tomato plant at least once every day for more two months, using water with a bit of liquid seaweed mix.

And he also gave the plant a weekly compost tea feed consisting of a bucket of compost blended down, to help improve the soil life.

“A lot of it is to do with the genetics of the seed, and proper soil testing in a laboratory, to make sure the soil conditions are right for the tomato to grow, he said. “It’s important to keep the temperature in the greenhouse steady.”

Temperature matters. At the first stage of growth, the plants need about 20 degrees C (68 degrees Fahrenheit) throughout the day and through the night.

The Link Lonk


September 01, 2020 at 01:50AM
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Man uses pair of sheer tights to break record for largest tomato - New York Post

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Tomato

Grape harvest begins at Fulton County winery - FOX 5 Atlanta

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You’d expect to have a colorful experience at a place called Painted Horse, right?  And it doesn’t get much more colorful than peeling off your shoes and socks and stepping into a horse trough filled with grapes.

We did a little “I Love Lucy”-style grape stomping at Painted Horse Winery & Vineyards this morning, located on popular horse farm The Farm at Pamelot in Milton. Pamela Jackson is the owner of the 20-acre property, on which she’s welcomed guests for the past 25 years for horse riding lessons, horse boarding, and to host camps and birthday parties.  

And where did the name Painted Horse come from?  Jackson has been known to actually "paint" her horses – like the time she dyed them pink (with Kool-Aid, according to the website) for Breast Cancer Awareness Month.

Jackson says it was during a trip to France in 2013 that the seed for a winery was planted; she began to create Painted Horse Winery & Vineyards in 2017. John Bowen serves as director of winemaking; Bowen’s award-winning wine career began in 2009 when he won a winemaking class at a silent auction.

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Speaking of award-winning winemaking, we decided to “help out” this morning by doing some grape-stomping at Painted Horse (don’t worry – absolutely NO juice produced by our feet will make it into a bottle!) – not to mention exploring the property and learning more about the opportunities for our viewers to visit and do some taste-testing.  

Click the video player to check out our morning in Milton!

Download the FOX 5 Atlanta app for breaking news and weather alerts.

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August 31, 2020 at 09:58PM
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Grape harvest begins at Fulton County winery - FOX 5 Atlanta

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Grape

"At present, we have 18 table grape varieties registered by the Itum-Imida program" - FreshPlaza.com

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Murcia, Spain's leading producer of table grapes with a volume of 185,000 tons, leads the country's genetic improvement and varietal development of this fruit through the work carried out by Murcia's Table Grape Technology and Research Society (ITUM) together with Murcia's Institute for Agrarian and Food Development (IMIDA).

“Years ago, producers in the Region of Murcia began growing table grapes using local varieties, which little by little gave way to foreign varieties. However, some of these varieties did not behave well, so a group of producing companies with the collaboration of Imida, which already had a grape genetic improvement program, decided in 2002 to create the ITUM to obtain new varieties of seedless table grapes,” stated researcher Manuel Tornel.

The in vitro culture laboratory of the Seedless Table Grape Group starts the process by making crosses in the flowering period before the grape flowers self-fertilize as they are hermaphrodites, Tornel detailed. “We carry outcrosses with seedless parents. We are forced to carry out in vitro culture to obtain hybrid seedlings. These hybrids are then taken to the field where we annually plant 12,000 to 15,000 hybrids and submit them to a first evaluation. A maximum of 15 of these hybrids go to a second selection phase for agronomic study and another 12 plants can remain as new mothers.”

"Those plants that pass to the agronomic study are grafted and placed in a more commercial plantation framework of around 1,000 plants per hectare. We then conduct a study of their characteristics to fine-tune the cultivation techniques that are going to be carried out on that grape,” the researcher added.

"At present, we have 18 varieties registered by the Itum-Imida program. It should be noted that they are all crunchy, have a muscat or neutral flavor and, as a great advantage, 2 of them have genes that make them resistant to diseases, such as the powdery mildew."

There are 6,400 hectares of grape crops in the Region of Murcia, 1,084 of which are grapes belonging to the Itum-Imida project. "The Itum-Imida varieties have been exported to countries such as Chile, Peru, Brazil, Namibia, and Australia, where they don't compete with the companies that developed the project," Tornel highlighted.

“We hope that more of the upcoming varieties we are investigating will have disease-resistant genes. That would allow the existing number of cultivated hectares in Murcia to be healthy, sustainable, and have less of an environmental impact,” he stated.

Source: agrodiario.com 

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August 31, 2020 at 06:49PM
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"At present, we have 18 table grape varieties registered by the Itum-Imida program" - FreshPlaza.com

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Grape

California winemakers are racing to salvage their grape harvests before wildfires destroy them - Yahoo News

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As the second-largest wildfire in state history ravages California, vineyards in Sonoma County rush to harvest grapes before the smoke can ruin their crop. Since August 15, 1.6 million acres in California have burned — an area the size of Delaware. There are also fears that the coronavirus pandemic could spread among agricultural workers working under harsh conditions.

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August 31, 2020 at 10:00PM
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California winemakers are racing to salvage their grape harvests before wildfires destroy them - Yahoo News

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Grape

After 5 years of experimenting, Mushroom Mike develops corn fungus for Mexican delicacies - Milwaukee Journal Sentinel

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CLOSE

Mike Jozwik recently harvested his quarter-acre field of corn. But he didn't gather corn, per se. Instead, his crop is the spongy blue-gray fungus growing on the corn cobs.

After five years of experimenting, Jozwik, the eponymous owner of Mushroom Mike LLC, has figured out how to cultivate huitlacoche — a corn fungus considered a delicacy in Mexican cuisine that often is used in quesadillas and soups.

Restaurants and individual buyers are able to purchase cobs of fresh or freeze-dried huitlacoche (pronounced whee-tla-KO-cheh) through Jozwik's new business, WiscoHuit LLC.

Jozwik's efforts to cultivate a huitlacoche crop were funded in part by the Frontera Farmer Foundation, a nonprofit led by Rick Bayless, the Chicago chef specializing in traditional Mexican cuisine. The foundation gave Jozwik two separate $12,000 grants in 2017 and 2019.

Huitlacoche is a fungus that grows naturally on corn, but according to Jozwik, it can be notoriously hard to cultivate as a crop.

"Pretty much every single farm field and agricultural field in the Midwest has this (fungus) already in the soil," Jozwik said. "If corn is injured, you'll see it from time to time."

But getting the prized fungus to grow reliably and consistently is the challenge. After looking into the existing research on huitlacoche science and cultivation, Jozwik started his own experiments.

"I'm a science nerd; both my parents were science teachers," Jozwik said. The process for cultivating huitlacoche "was so fascinating that it just took over my entire mind."

No modified corn

The first step was picking the right corn. Many genetically modified corn varieties resist fungal infections, so Jozwik has had to use non-GMO corn varieties. He had the most success with a sweet corn variety but also is working with field corn and an Indian gem corn.

The sweet corn huitlacoche tastes sweeter than the usual huitlacoche that grows on field corn, which tends to have an earthy flavor. Jozwik is most interested in eventually using Mexican heirloom varieties.

With the right sweet corn in hand, Jozwik then had to find a way to "infect" the developing cobs with spores from huitlacoche fungus.

The best method so far:

"We have to touch every top of the corn that we want infected," Jozwik said. "I probably touch every ear of corn close to five times before we harvest it."

"That's why the product is so expensive," he said. "It's labor intensive ... but I'm a sucker for pain."

Jozwik's efforts were at the mercy of pests and weather. He has several fields, and over time he lost one field of corn to sandhill cranes, another to flooding and the latest to the recent el derecho storm. He grows on a 24-acre farm southwest of Waukesha.

After years of tests, failed experiments and carefully recorded notes, Jozwik had his first real breakthrough this year. When walking through his field, he noticed white kernels popping through the top of an ear of corn.

When he peeled back the husk, he found a cob nearly completely infected with huitlacoche. 

"I was ready to write off hundreds more hours in another season until I saw that one," Jozwik said.

With a working cultivation method now in hand — Jozwik plans to patent it — the next step is to build up the distribution side of the business. 

He has lined up distributors across the country and started taking local orders. 

One Milwaukee buyer is Odd Duck restaurant in Bay View, which is using the huitlacoche in a Oaxacan-themed tasting menu. The menu is being offered through mid-September, and Jozwik is "anxiously awaiting" the verdict. 

For more information on buying huitlacocheand other products, visit Mushroommikellc.com or email wiscohuit@mushroommikellc.com.

Jordan Nutting is a mass media fellow with the American Association for the Advancement of Science writing about science at the Journal Sentinel this summer. She's working on a doctorate in organic chemistry at the University of Wisconsin-Madison.

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August 31, 2020 at 06:59PM
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After 5 years of experimenting, Mushroom Mike develops corn fungus for Mexican delicacies - Milwaukee Journal Sentinel

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Corn

September 2nd Webinar on How to Manage Downed Corn - kmch.com

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AMES, Iowa – As farmers begin to evaluate the best management options for corn acres with severe derecho damage, Iowa State University Extension and Outreach is providing a webinar on Sept. 2 that will address challenges and considerations for those acres that will remain unharvested.

The derecho that traveled through Iowa affected over 3.5 million acres of corn, creating management challenges not typical to Iowa crop fields, especially on such a large scale.

“Areas of the state worst affected by the derecho will have significant acreage where corn is not harvested,” said Mark Licht, assistant professor in agronomy and extension cropping systems specialist at Iowa State.

“Unharvested corn plants create a significant residue management challenge in corn fields across the state,” said Matt Darr, professor in agricultural and biosystems engineering at Iowa State. “This webinar will address key considerations for managing these acres both this fall and next spring with the 2021 crop in mind.”

Attendees will be able to better understand the management options for unharvested fields, including best management practices for using different tillage implements to manage residue, and considerations for these acres going into 2021. Presenters will share information specifically on managing crop residue, cover crops and soil fertility and crop rotation.

Along with Darr and Licht, Prashant Jha, weeds specialist with Iowa State University Extension and Outreach, will present on crop rotation and volunteer corn management.

The webinar will run from 1-2 p.m. and is intended for row crop farmers in the derecho-affected area, ag service providers and ag retailers and farm managers. Certified crop adviser credits will be available, pending approval. The program will be recorded and available on the Iowa State Crops Team YouTube channel afterward.

Register for the webinar at www.aep.iastate.edu/corn to receive connection instructions and link. Registration is free but is required to connect.

For more information, contact Meaghan Anderson, field agronomist with ISU Extension and Outreach, at 319-331-0058 or mjanders@iastate.edu.

photo courtesy of ISU Extension and Outreach 

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August 31, 2020 at 09:35PM
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September 2nd Webinar on How to Manage Downed Corn - kmch.com

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Corn

Dad breaks record for largest tomato grown with help of sheer tights - Fox News

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A green-thumbed dad has broken the record for growing the United Kingdom's biggest tomato - with the help of a pair of sheer tights.

Douglas Smith, 42, spent more than two months carefully growing the giant tomato, which weighs a whopping 6.6 lbs. and is actually six regular beefsteak tomatoes fused into one.

The huge fruit, which had to be suspended using a pair of tights so it did not fall off the stem, weighed in at a whopping 6.85 lbs., and measured 27.5 inches in circumference.

NEARLY $300K OF PISTACHIOS RECOVERED AFTER HEIST AT CALIFORNIA FACILITY

Smith got the seeds for his giant tomato from US tomato grower Larry Hill, from Minnesota - who yielded the seeds from his own, 7.65-pound tomato plant.

Smith got the seeds for his giant tomato from US tomato grower Larry Hill, from Minnesota - who yielded the seeds from his own, 7.65-pound tomato plant. (SWNS)

It was grown from a seed from a variety known as Big Zac.

Smith's monster has edged ahead of the previous U.K. record-holder, Peter Glazebrook, whose record-winning tomato last year weighed 6.4 lbs.

"This has been an ambition of mine for a couple of years, now," Smith, from Stanstead Abbotts, England, said. "Giant tomatoes have been my main focus in terms of competitive vegetable growing."

He's made two previous attempts, but he was bested by Peter Glazebook.

"And my attempts have been just shy of his each time, he said. "But this time, I've finally edged it."

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Product manager Smith hit the headlines last month after growing a giant sunflower as tall as his house, which towered at an impressive 20 feet tall.

Smith will now keep the seeds from his huge tomato to continue growing more of the fruit.

Smith will now keep the seeds from his huge tomato to continue growing more of the fruit. (SWNS)

Now, he has shared the secret to growing his "amazing" giant tomato, which is due to be sent to butchers' shop Churchgate Sausages in Harlow, Essex, to be made into tomato and basil sausages.

"What you want to try and cultivate is a fused flower, which is where the individual tomato plants fuse altogether in a row, Smith said. "This particular tomato is made up six tomato plants all fused together."

Fused flowers tend to be a natural mutation, but with competition seeds specially selected there was a slightly higher chance of this occurring.

Fused flowers tend to occur more often on the first truss of tomatoes and when is a spell of warm days and by cool nights, like at the end of summer into autumn.

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"It's also important to cut back any other flowers on the plant to maximize all the growth into the one 'megashoot,'" he said.

Smith got the seeds for his giant tomato from U.S. tomato grower Larry Hill, from Minnesota,who yielded the seeds from his own, 7.65-pound tomato plant.

The huge fruit, which had to be suspended using a pair of tights so it did not fall off the stem, weighed in at a whopping 6.85 lbs., and measured 27.5 inches in circumference.

The huge fruit, which had to be suspended using a pair of tights so it did not fall off the stem, weighed in at a whopping 6.85 lbs., and measured 27.5 inches in circumference.

Smith watered his tomato plant at least once every day for more two months, using water with a bit of liquid seaweed mix.

And he also gave the plant a weekly compost tea feed consisting of a bucket of compost blended down, to help improve the soil life.

"A lot of it is to do with the genetics of the seed, and proper soil testing in a laboratory, to make sure the soil conditions are right for the tomato to grow, he said. "It's important to keep the temperature in the greenhouse steady."

Temperature matters. At the first stage of growth, the plants need about 20 degrees C (68 degrees Fahrenheit) throughout the day and through the night.

"Then as it gets a bit bigger, you can let the temperature drop a bit at night but not below about 18 degrees C (64 degrees F)," he said.

It is important to keep the tomato shaded by covering it with something like a dishcloth because it keeps the skin supple so it can grow.

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"I actually had to hang it in a sling towards the end, made out of a pair of pantyhose I had bought to provide it with support and keep it falling off the stem" he said.

Smith watered his tomato plant at least once every day for over two months, using water with a bit of liquid seaweed mix.

Smith watered his tomato plant at least once every day for over two months, using water with a bit of liquid seaweed mix. (SWNS)

And Smith said that the "amazing" thing about his tomato was that it was grown in a pot, rather than in the ground.

He said: "I don't like growing things in pots - I prefer to grow things in the ground.

"But one of the competition categories was the biggest plant grown in a small pot.

"This tomato was grown in an 18.9-litre pot - which makes its size even more amazing."

Smith will now keep the seeds from his huge tomato to continue growing more of the fruit.

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August 31, 2020 at 04:03PM
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Dad breaks record for largest tomato grown with help of sheer tights - Fox News

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Tomato

Not So Grape Expectations | FoodSafetyTech - FoodSafetyTech

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Grapeseed
Find records of fraud such as those discussed in this column and more in the Food Fraud Database. Image credit: Susanne Kuehne

Due to health benefits, grape seed extract has become more and more popular. Cheaper plant extracts, for example peanut skin extract, show very similar results with chromatographic methods, and therefore adulteration of grape seed extract may remain undetected. The American Botanical Council’s Botanical Adulterants Prevention Program released a laboratory guidance document that reviews analytical methods for detecting adulteration of grape seed extract with proanthocyanidin-rich extracts from other botanical sources.

Resource

  1. Kupina, S.A., et al. (2019). “Grape Seed Extract Laboratory Guidance Document”. American Botanical Council. Austin, TX.
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August 31, 2020 at 11:00AM
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Champagne makers are throwing out grapes. Here's why - CNN

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August 31, 2020 at 03:20PM
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Champagne makers are throwing out grapes. Here's why - CNN

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Sunday, August 30, 2020

GRAINS-Corn set for biggest monthly gain since May 2019 on U.S. dryness - Successful Farming

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* Corn up almost 11% in August as dry weather to curb U.S. yields

* Soybeans at highest in over 2 years, poised for 3rd monthly gain (Recasts with corn; adds quote in paragraph 3, speculators positions)

By Naveen Thukral

SINGAPORE, Aug 31 (Reuters) - Chicago corn futures gained more ground on Monday and were poised for their biggest monthly rise since mid-2019, as dry weather in parts of the U.S. Midwest is expected to reduce production.

Soybeans rose 1.5% to hit a more than two-year high and were on track for a third monthly gain, while the wheat market was set to finish August on a positive note.

"Warm and dry conditions in some of the U.S. Midwest continue to give the market a bias higher," said Tobin Gorey, director of agricultural strategy at Commonwealth Bank of Australia. "U.S. export sales though need to continue to validate these higher price levels."

The most-active corn contract on the Chicago Board Of Trade gained 0.8% to $3.62-1/4 a bushel, as of 0304 GMT, the highest since early July. Corn has risen almost 11% so far in August.

Soybeans were up 1.5% at $9.64-2/3 a bushel, after climbing earlier in the session to their highest since June 2018 at 9.66 a bushel. Wheat was set for a second monthly gain, up 4% so far in August.

Dry weather persists across the U.S. Midwest, curbing yields of what was forecast to be a record corn crop.

The U.S. Department of Agriculture on Friday said private exporters reported sales of 324,032 tonnes of corn to unknown destinations.

The European Commission cut its 2020/21 forecast for all cereals in the European Union's 27 countries, with usable common wheat production now expected at 113.5 million tonnes, down from the 116.6 million estimated a month ago.

The French common wheat, or soft wheat, crop stood at 29.5 million tonnes, while the German one was estimated at 19.9 million tonnes and the Polish one at 11.8 million tonnes, the Commission said without giving comparative figures.

Large speculators trimmed their net short position in CBOT corn futures in the week to Aug. 25, regulatory data released on Friday showed.

The Commodity Futures Trading Commission's weekly commitments of traders report also showed that noncommercial traders, a category that includes hedge funds, trimmed their net short position in CBOT wheat while raising net long position in soybeans. (Reporting by Naveen Thukral; Editing by Subhranshu Sahu)

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August 31, 2020 at 09:21AM
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Corn

Corn remains in good condition while reaching maturity - Scottsbluff Star Herald

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Only $5 for 5 months
Iowa farmers unsure what's next after winds flatten corn

Rod Pierce stands in a cornfield damaged in the derecho earlier this month, Thursday, Aug. 20, 2020, near Woodward, Iowa. Pierce is among hundreds of Iowa farmers who are still puzzling over what to do next following the Aug. 10 derecho, a storm that hit several Midwestern states but was especially devastating in Iowa as it cut west to east through the state's midsection with winds of up to 140 mph.

Corn

According to Aug. 24 USDA Crop Progress Report, 96% of Nebraska corn has reached the corn dough stage, 21% further along than 2019 crop report data. As of Aug. 24, 60% of corn is dented, 29% further along than 2019 growth data. Of corn in the state the USDA reports 7% of corn to be mature, 6% ahead of the four year average. The majority of corn remains in good condition, according to the USDA 47% of corn is in good condition, 21% in fair condition, 19% in excellent condition, 9% in poor condition and 4% in very poor condition.

Soybeans

The USDA reports, 98% of soybeans to have setting pods, 16% further along than 2019 USDA data. Following the setting pod growth stage, 5% of soybeans are dropping leaves, 5% further along than last year. Of soybeans in the state, 51% are in good condition, 20% in excellent condition, 18% in fair condition, 8%in poor condition and 3% in very poor condition.

Sorghum

As of Aug. 24 98% of sorghum is headed, 8% ahead of 2019 growth data and 2% ahead of the four year average. According to the USDA 43% of sorghum has reached the coloring stage, 24% further along than last years’ crop report data and 6% ahead of the USDA’s four year average. As of Aug. 24 1% of sorghum has reached maturity and 36% remains in good condition, 28% in excellent condition, 25% in fair condition, 9% in poor condition and 2% in very poor condition.

Pasture and Range Condition

According to the USDA 35% of range and pasture in the state is in good condition, 30% in fair condition, 20% in poor condition, 11% in very poor condition and 4% in excellent condition. In comparison to last weeks’ pasture and range condition, values have experienced a slight decrease with a 6% decline in the good condition categorization.

Topsoil Moisture

The USDA reported 40% of topsoil to have short moisture values, 36% with adequate moisture levels, 24% with very short moisture levels and no topsoil is indicated to be in a moisture surplus.

Subsoil Moisture

According to the USDA, 43% of subsoil has adequate moisture levels, 36% with short moisture levels, 21% with very short moisture levels and with no subsoil is indicated to be in a moisture surplus.

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August 31, 2020 at 01:00PM
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Corn remains in good condition while reaching maturity - Scottsbluff Star Herald

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Corn Prices Still Lag Because of Demand - Hoosier Ag Today

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For commodity prices it’s always about supply and demand and the demand side is what’s likely preventing a stronger corn price rally. That’s just the bottom line of it all says Todd Hubbs of Illinois Extension.

“Because, when you look at USDA’s set of projections, to me they are on the high end of possibilities for consumption during 2020/21 based on the economic conditions we are in right now,” says Hubbs, an agricultural economist at the University of Illinois.

He adds, if corn consumption is to be as large as USDA projects, it will require very low prices.

“When you sit down and look at use in total, they (USDA) are projecting 14.775 billion bushels of use. That’s up over a billion bushels from the present marketing year. So, to create this kind of demand, it will require really strong feed usage. This is feasible. Last Friday’s Cattle on Feed report showed a lot of placements, and there are a lot of hogs. Will that continue through 2021? It is a big question given where prices have been over the last couple of months.”

USDA also has pegged corn exports above two billion bushels. Again, feasible says Hubbs, but it will require low prices to entice buyers away from the competition in South America. And then there is ethanol and the pandemic.

“Corn use for ethanol is always a worry for me these days, and they have it at 5.2 billion bushels. We are sitting almost 10 percent down on ethanol production from where it would typically be at this time of year and that looks like it is going to continue for a while. Gasoline demand has flattened out and we’ve seen ethanol exports below last year’s pace, due to coronavirus.”

USDA’s demand projection just feels like it is way out on the high end of the range says Hubbs, and to get there the price of corn will need to stay low.

Source: NAFB News Service

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August 31, 2020 at 02:45AM
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Around 740 tons of grapes processed during the 2020 grape harvest - MENAFN.COM

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(MENAFN - Trend News Agency) As of August 30, up to 740 tons of grapes have been processed during the 2020 grape harvest (Rtveli) in Georgia, announced the National Wine Agency, Trend reports citing 1tv.ge .

According to the Agency, more than 100 wine companies have already been registered in the special grape harvest coordination centre which will be involved in the crop accommodation process in stages.

The Georgian government has decided to subsidise the 2020 grape harvest, especially grape varieties of Rkatsiteli and Kakhuri Mtsvane in order to support farmers sell their produce, noted the National Wine Agency.

The subsidy will be given to a wine company that will purchase and process at least 1000 tons of Rkatsiteli or Kakhetian Green.

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August 31, 2020 at 02:25AM
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Around 740 tons of grapes processed during the 2020 grape harvest - MENAFN.COM

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Americana: Grapes, hippies and beloved authors - Daily Herald

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Only a fellow gardener can imagine my delight when I broke off an overly aggressive pumpkin vine and found the Concord grape vine I had planted this spring and left for dead had sprung up underneath.

It’s a seedless variety, and I had imagined the sweet, rich grape juice I would bottle and the succulent raisins I would dry. I had planted three different varieties, but the Concord was the most desired. Joy!

The Concord grape was developed in 1849 by Ephraim Bull. He wisely chose to name the sweet, full-flavored, early-ripening fruit after his town in Massachusetts. Would you want to buy a bottle of Bull grape juice?

Purple mustaches aside, Concord was a colorful place. Most of us remember it for the shot fired at the Old North Bridge. It started the killing in earnest and tipped the domino in favor of American freedom.

But while the good Mr. Bull was out testing each of the 22,000 grape seedlings for purple perfection, new philosophies were brewing around in the brains of the local thinkers.

Ralph Waldo Emerson had been a local preacher, but when his wife died, he left preaching, left Christianity and started the original hippie movement. He called it Transcendentalism, asserting that nature is god and god is nature. He urged a vegan diet, enslaving no man nor beast, and using no leather nor even wool.

Critics called him — and those who joined him — anarchists, but the rhetoric was so catchy that Emerson soon had a high-dollar lecture circuit.

Living in the same little-burg were the Alcotts. Louisa May, the spinster daughter who wrote “Little Women,” observed her father, Bronson, become involved with Transcendentalism.

He tried to form a Utopian society. The idea was to live off the land and produce a living without help from man nor beast. But the town gossips watching from a little distance observed that when the heavy work of farming was needed, the intellectual founder was found elsewhere.

Louisa May noted that “the band of brothers began spading the garden and field; but a few days of it lessened their ardor amazingly.”

Seven months later, when Alcott’s wife was threatening untold consequences, Bronson Alcott himself wrote, “None of us were prepared to actualize practically the ideal of life of which we dreamed. So, we fell apart.”

Just down the street, Nathaniel Hawthorne penned his novels “The Scarlet Letter” and “The House of Seven Gables.” Both those stories speak of the foibles of human nature. Though some people called Hawthorne “haughty,” others excused his stand-offishness as shyness.

Whichever it was, he was too skeptical of human nature to join the transcendentalists.

That may have been true of Mr. Alcott, but Henry David Thoreau embraced his own version of “living off the land.” He moved onto a piece of real estate owned by the Emersons. It was on the shore of a small lake called Walden Pond. He built himself a cabin, grew a few vegetables, fished, swam, rowed and observed nature.

When he needed anything — money, tools, writing materials — he begged or borrowed from more enterprising friends. The essays in Walden dispense pithy bits of wit and wisdom, and extol the virtues of owning nothing, enthroning personal gratification as the highest ideal.

Thoreau eventually relinquished transcendentalist philosophy except for the best tenet of all: He went to work and became an avid abolitionist. He reportedly operated a safe house on the Underground Railroad.

On a prominent lot on the main street through Concord, a gracious home called “The Wayside” sits nestled in old trees. The wrap-around screen porch looks inviting on a hot summer evening.

Tours are offered because three famous authors lived under that roof in earlier times. First the Alcotts, then Hawthorne and family, and later, Margaret Sidney, a classic children’s author.

Down the road in Lancaster, when you’ve finished Revolutionary War site touring, an ice cream stop called Kimball Farms claims a soft spot in my heart (and physique). Giant servings of premium quality ice-cream concoctions make the drive worth the trouble, no matter which state you live in.

From guns to grapes, hippies to authors, Concord, Massachusetts, is a lovely nest of History.

Only in America, God bless it.

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August 28, 2020 at 06:08AM
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Americana: Grapes, hippies and beloved authors - Daily Herald

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A world of corn, from farm to table - CBS News

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The Warrensburg, Ill. corn festival was more corn than festival this year due to COVID-19. There weren't the usual big-name bands, but there was LOTS of corn, which, after all, is the point of a corn festival.

And, some might say, the point of summer.

Corn is certainly the point of summer at the Harbes Family Farm in Mattituck, on New York's Long Island, where you can buy it by the dozen, or the bushel to take home. Or, you can stick around and eat it roasted. And have you ever had corn ice cream?  

In 1989, Ed Harbes, a 12th-generation farmer, and his wife, Monica, decided raising sweet corn was a better way to support eight kids than potatoes, and switched.

This is truly the farm that corn built, now a farm "experience," complete with several corny things to do, including three corn mazes in the fall.

"Some people just wanted to spend some extra time in the country," Ed told correspondent Martha Teichner.  "Have some country food with their family, spend an hour or two and head off wherever they want."

The Harbes Family Farm produces half a million ears of sweet corn a summer. Impressive?  Here's another number: 92 million acres, an area nearly the size of Montana – that's how much corn is planted nationwide, only around 1% of it sweet corn. The rest is field corn mainly used for animal feed, ethynol (in gas), or as high-fructose corn syrup sweetener. 

According to Mexican entrepreneur Francisco Musi, corn has been around for five to six thousand years. Corn was domesticated by old Mesoamericans out of its wild ancestor, which is teosinte.

corn-colors-1280.jpg
A colorful display of corn varieties. CBS News

Corn is the "corn-erstone" not only of Mexico's cuisine, but of its history, mythology and art. "If you hold a tortilla," said Musi, "you're holding 3,000 years of history in your hand."

Musi and his partners tracked down a few dozen farmers who still grow increasingly scarce traditional varieties of corn on tiny plots throughout Mexico. They started a company, Tamoa, hoping that by selling this corn to restaurants around the world, they could improve the farmers' lives and convince them to continue raising it.

varieties-of-corn-620.jpg
Tamoa distributes a selection of heirloom corn varieties from Mexico. CBS News

Justin Bazdarich co-owns Oxomoco, a Michelin-starred Mexican restaurant in Brooklyn, which uses Tamoa's corn. "The corn fits in as a backbone to the restaurant," he said.

There, the Tamoa corn is ground; then, this mushy dough, called masa, is formed into tortillas.

Bazdarich demonstrated making his corn-on-corn tortilla version of an Oaxacan street snack, a Market Corn Tlayuda.

"We've taken the fresh corn, added it with all those ingredients – cotija, mayo, epazote, herb and lime – spread that on, added the cheese. And then we add some dollops of our Oxomoco hot sauce – that's guajillo chiles, garlic, oil – so, just couple of dollops of this throughout."

making-tlayuda-620.jpg
Grilling a tlayuda. CBS News

RECIPE: Market Corn Tlayuda, from Oxomoco

Squeezing lime over the dish, Bazdarich  said, "We try to make little flavor explosions of things."

Teichner just had to sample the delicious tlayuda: "As my father always used to say, 'Guess I'll have to sacrifice myself.' Somebody's got to do it!"

market-corn-tlayuda-from-oxomoco-620.jpg
Market Corn Tlayuda, from Oxomoco. CBS News

       
For more info:

      
Story produced by Aria Shavelson. Editor: Steven Tyler.

See also:

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August 30, 2020 at 08:52PM
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Taste of Summer: Corn - Yahoo News

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Delicious sweet corn is a staple of backyard barbecues, and a "corn-erstone" of traditional Mexican cuisine. Correspondent Martha Teichner has an appreciation of this summertime favorite, and explores how farmers growing heirloom varieties are bringing new flavors of corn to the menu.

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August 30, 2020 at 08:50PM
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Beck's Striving for 400-Bushel Corn - Hoosier Ag Today

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What started as a 300-bushel attempt 35 years ago has turned into a 400-bushel attempt at the Beck’s facility in Atlanta, Indiana. CEO Sonny Beck says they were routinely hitting 300-bushel of corn on their test plot, so they upped the ante.

“We’re going to try all the practices that are not economical at this point in time, but we’re going to try them and then find out what it does take. Money is not an object on this six-acre field. Once we find that, then we’ll find out how to make it economical for the future. So, the practices that we learned in our 300-bushel attempt for 30 years are now being used by normal farmers out in the field. What we’re learning here in this 400-bushel will be valuable for the future.”

Beck’s field agronomist Ben Wiegmann was the tour guide at Becknology Days for the 400-bushel attempt. He explains how they might reach their goal.

“It’s a whole systems approach. We have proper drainage on the field. We have pre-plant fertility that’s allowing us to get out there. We’re having high planting population to put out there, and then we’re also able to feed it in-season to manage that crop all season long to help us. We set that yield trajectory high with our pre-plant fertility, but we can maintain that yield and produce high test weight corn through our drip irrigation and with nutrients and the water throughout the season along with fungicide applications.”

Wiegmann says one thing they are learning from the experiment is, “Sulfur is becoming really important, in corn especially. Boron, through foliar nutrition applications or foliar applications, is really important right before and after that pollination time period. We’re also seeing how important zinc is.”

They are also able to test their modern hybrids and varieties to find the highest yield they can obtain. Wiegmann says they’re optimistic that they’ll hit 400 this year or come very close.

While the focus of the plot is primarily corn, they are also striving for 125-bushel soybeans.

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August 30, 2020 at 08:37PM
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Beck's Striving for 400-Bushel Corn - Hoosier Ag Today

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Corn

Timely rain yields bummer crop for corn | Community | fbherald.com - Fort Bend Herald

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Harvesting corn

Poncik farms harvests corn in Long Point in early August. Daryl Poncik is driving the harvester while Keith Brewer operates the grain cart. 

LONG POINT — The golden rows of corn were as far as the eye could see along a county backroad beyond the Fairchilds Gin. The dust cloud of hard work could be seen a half a mile down the road with the corn being shelled at Poncik Farm.

Daryl Poncik whipped around the field in the harvester while Richard and Keith Brewer took turns riding alongside in grain carts to transport the freshly-harvested corn into awaiting 18-wheelers.

It was a great year for corn in general, Poncik stated.

“Planting went well. The weather cooperated. We got timely ran.”

Poncik’s crew would be harvesting 12,000 acres of corn this year. He also had 13,000 acres of cotton. But the corn came first.

“This is one of the best years that I can remember in a long time,” Poncik said. “There are places that have done better in the past. But it’s hard to think of too many.

“It was just timely rain.” The only real hiccup in the process was a late surge of rain in early August.

“For the most part everything went well,” Poncik said. “Except for the last few days of rain we got. We should have been done harvesting by this point.” The corn will be used for animal feed or deer corn potentially. Even with a good harvest, the prices are overall down.

“It’s always low price, high yield or high price, low yield,” Poncik said. In Kendleton, corn farmer Aaron Stasney agrees prices could be better. “Prices are down right now,” he said.

“A lot of experts say you may as well just sell it now for what you can get for it. Otherwise, you have store it until the price improves, but storing it creates its own set of problems.”

Still, Stasney said his family’s corn crop looks good this year. “The crop looks better than expected. That’s a good start,” he said.

Phillip Thielemann, an extension agent with the Texas Agrilife Extension Service, said the corn crop countywide is looking good this year.

“I asked one farmer how his crop looked and he said, ‘bad.’ I said, ‘Bad?’ And he said, ‘No, not bad as in bad, but bad as in good.’ He was talking about the good kind of bad.”

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August 31, 2020 at 04:06AM
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Winemakers look to protect grapes against smoke taint during fire season - Woodland Daily Democrat

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As the LNU Lightning Complex continues to expose Northern California vineyards to fire and ash, Yolo County winemakers worry their grapes may be affected by smoke taint.

Nicole Salengo, a winemaker with Berryessa Gap Vineyards in Winters, says this wildfire is closer, larger and smokier than any she’s every witnessed. Salengo’s panic first set in when a record-setting heat wave took over the area. Excessive heat and sun are dangerous for wine harvests, as they can impact sugars and acidity negatively.

Then came the lightning strikes and, finally, fire. As of Saturday afternoon, the LNU Lightning Complex fires have burned through 373,324 acres and are 41% contained, according to Cal Fire. The complex fires have been burning through Yolo, Sonoma, Lake, Napa and Solano counties for 11 days.

“It’s terrifying,” Salengo said. “I live in town and it’s just really sad. I know people who have lost their homes. The fires just seem to last longer.”

For Salengo and other local winemakers, the threat of smoke taint — which is what happens to wine when vineyards and grapes are exposed to smoke — grows every year.

Dan Cederquist, head winemaker at the Matchbook Wine Company in Zamora, has been in the business for over 30 years. He says that at its worst, smoke tainted wines can have a flavor or smell similar to that of a wet ashtray or cigarette butts.

“Do you ever go to a smoky bar and you smell your clothes when you come home?” Cederquist asked. “It’s that kind of a smell in the wine.”

As the potential for wildfires exacerbates world-wide, wineries are experimenting with new technology, like compound testing and filtration systems. This may be especially important for Yolo County, where wine grapes are a hot crop, ranking No. 2 for top commodities and providing over $108 million in sales, according to the 2019 Crop Report.

“It seems like we’re dealing with (smoke taint) every single year now,” Cederquist said. “And we have got to get better at detecting it. Find the industry standards for how it’s quantified.”

This year, both Salengo and Cederquist admit they were lucky in terms of harvest timing.

Berryessa had already completed their white harvest for the season, with yields higher than last year by an average of 15%. For the red grape varietals that still need picking, Salengo says she’s hopeful, as these tend to have thicker skins.

Matchbook has already harvested their chardonnay, and Cederquist says that unless the winds change, he doesn’t think the red harvest will be too impacted.

But for grapes that may have been affected, quantifying smoke taint is no easy task. According to Wine Spectator Magazine, when wood burns, aroma compounds called volatile phenols are released in the air and can permeate grape skins, bonding with the sugars inside to form molecules called glycosides.

The problem is that the process may render the phenols “no longer volatile,” which means that the smokiness may not be detected until fermentation, or worse, after the wine has been bottled.

According to a UC Davis article, grapes are most susceptible to smoke taint from the time the grapes start to ripen – known as veraison — to harvest.

Cederquist is interested in new filtration systems being developed by the industry. These systems may have the ability to remove smoke compounds from the grapes. Matchbook has one of these machines but has not tried to treat their wines yet.

“This area I think still needs to be worked on and perfected,” Cederquist admitted. “This industry has a lot to do and to learn on several different levels. How do we deal with smoke taint and quantify it? How do we remove it?”

For Berryessa, protection against smoke taint meant sending over grapes to a laboratory for testing. Laboratories look primarily for two compounds in the grape skin to determine smoke taint: guaiacol and 4-methylguaiacol.

Salengo will also be trying different treatments, like using fruit-forward yeast and adding nanoproteins to fatten and sweeten the wines.

“We just want to make the wine as big as possible,” Salengo said. “If there is that smoke flavor, it will be competing with a lot of other flavors in the wine.”

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August 30, 2020 at 06:30PM
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Winemakers look to protect grapes against smoke taint during fire season - Woodland Daily Democrat

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ersa.indah.link BRASILIA, BRAZIL — Delayed planting and continued dry conditions has dropped Brazil’s estimated corn production 11 million...

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