Join the Post Rock District’s Extension Agents as we explore the strengths and weaknesses faced by our communities, families, businesses and youth. The insight gained will play a valuable role in Extension’s ability to initiate and maintain research-based programs and services to support satisfying lifestyles and healthy communities.
Please RSVP one day prior to the conversation you plan to attend.
Beloit Office: April 5th, 10:00‒11:00am
115 S. Hersey Beloit, KS 67420 (785) 738-3597
Lincoln Office: April 5th, 1:30‒2:30pm
216 E. Lincoln Lincoln, KS 67455 (785) 524-4432
Mankato Office: April 6th, 10:00‒11:00am
307 N. Commercial Mankato, KS 66956 (785) 378-3174
Smith Center Office: April 6th, 1:30‒2:30pm
218 S. Grant Smith Center, KS 66967 (785) 282-6823
Osborne Office: April 12th, 10:00‒11:00am
113 N. 1st Street Osborne, KS 67473 (785) 346-2521
Virtual Meeting: April 12th, 1:30‒2:30pm
Meeting connection information will be shared with RSVPs
Join the Post Rock Extension District at the Lebanon Community Library for Family Fun Night! Through playful learning activities, each child and adult will grow and learn together. Activities will be focused on young children ages 0-5 years; however, all children are welcome. Each child must be accompanied by a caring adult throughout the entire program. Questions? Contact the Lebanon Community Library at 785-389-5711. To learn more about this and other upcoming experiences, check out our website at http://www.postrock.k-state.edu/events/.
If you love cooking and gardening, then we have the perfect class for you. Healthy food choices don’t have to be boring and bland. Come learn how to cook with less salt but more flavor. We will demonstrate how to add herbs to your favorite recipes and grow them in your garden.
Join Chef Alli and our Nutrition, Food Safety, and Health Agent, Ashley Svaty in Osborne on April 24th at 6pm at the old high school gym. Chef Alli will teach how to plan and prepare harvest meals and Ashley will teach the group how to keep these meals safe when temperatures rise in the fields! Meal will be provided. Fee: $10/person RSVP is requested by Friday, April 13 by calling or stopping by the Osborne County Conservation District Office (1117 W. Hwy. 24), 785-346-2128, Ext. 3.
Walk for health, fun, and prizes! Post Rock District is hosting 5 area poker walks to celebrate Walk Kansas. Bring a friend, have fun, and walk as much as you would like. The walkers with the best and worst poker hand at each event will win a prize. There will also be a special prize for 2018 Walk Kansas participants. For more information about these poker walks, please contact Ashley Svaty, email@example.com. Walk Kansas Participants be sure to wear your Walk Kansas t-shirts! We hope to see you there!
Poker Walk Locations:
April 20th, 11:30-1pm
Emerson Lake in Jewell
(1 block West on Pearl Street off Hwy 14)
April 23rd, 4:30-6pm
New strawberry plantings should be set early in the growing season so that mother plants become established while the weather is still cool. The mother plants develop a strong root system during this cool period when soil temperatures are between 65 and 80 degrees F. The most appropriate planting time is late March to mid-April in the northern areas of the state. Space plants 18 to 24 inches apart.
Later in the season, runners and daughter plants develop. The earlier the mother plants are set, the sooner the first daughter plant will be formed and take root. These first daughter plants will be the largest daughter plants at the end of the growing season and will bear more berries per plant the following spring. When planting is done later, the higher temperatures stress the mother plants resulting in reduced growth, weaker mother plants and delays in daughter plant formation. Fewer and smaller daughter plants produce fewer berries, resulting in a smaller crop.
Remove all flowers during the first year. New plants have limited energy reserves that need to go toward establishing the mother plants and making runners rather than making fruit. If fruit is allowed to develop the first year, the amount of fruit produced the second year is drastically reduced due to smaller, weaker daughter plants.
Keep row width at 12 to 18 inches as strawberries bear most on the edges of the row rather than the center. A rototiller or hoe can be used to keep the row at the recommended width.
Studies show that Mediterranean-style diets are remarkably connected with good health, which is the basis for including this eating pattern in the recently revised Dietary Guidelines for Americans. Mediterranean eating patterns are associated with longevity and may decrease your risk for heart disease, stroke, type 2 diabetes, high blood pressure, obesity, and even Alzheimer’s disease.
The Mediterranean-style diet is reflective of a way of eating that is traditional in countries that surround the Mediterranean Sea. The diet is rich in vegetables, fruits, nuts, beans and peas, whole grains, olive oil and fish. Instead of excess salt, Mediterranean-style foods are flavored with herbs. Sweets are enjoyed in small amounts.
Here are simple ideas for eating the Mediterranean way.
Eat seafood twice a week. Tuna, herring, salmon, and sardines are rich in omega-3 fatty acids. Shellfish have similar benefits for brain and heart health. When you eat meat, choose smaller amounts.
Enjoy a vegetarian meal one night a week or more. Include beans and legumes, whole grains, and vegetables flavored with herbs and spices.
Choose healthy fats, such as extra-virgin olive oil, avocados, nuts, sunflower seeds, olives, and peanuts.
Pile on vegetables. These are vitally important to Mediterranean-style eating. Start with a simple plate of sliced fresh tomatoes drizzled with olive oil and feta cheese. Enjoy salads, greens, soups and stews, healthful pizzas, and oven roasted veggies.
Switch to whole grains. They taste nuttier and have more fiber. Traditional Mediterranean grains include bulgur, barley, farro, brown rice, and products made with whole-grain flour.
Make fruit your dessert. Enjoy a wide range of delicious fresh fruits and pair with cheese or yogurt.