Author: mjsaxton@ksu.edu

4-H Program Coordinator Full-Time Job Opportunity

We are taking applications for a full time 4-H Program Coordinator to be located in the Beloit and Lincoln, KS Offices.

The motivated professional is responsible for coordinating and managing the comprehensive 4-H Youth Development program in the Post Rock District, with a focus on Mitchell County and Lincoln County.

Visit www.postrock.ksu.edu for position description and application procedure.

Position is open until filled. K-State Research and Extension Post Rock District is an equal opportunity provider and employer. A criminal background check is required.

By: Nora Rhoades

Tomatoes Slow to Ripen

The hot weather we have had recently can interfere with how quickly our vegetables and fruits mature. The best temperature for tomato growth and fruit development is 85 to 90F. When temperatures exceed 100 degrees, the plant goes into survival mode and concentrates on moving water. Fruit development slows to a crawl. When temperatures moderate, even to the low to mid 90s, the fruit will ripen more quickly.

Tomato color can also be affected by heat. When temperatures rise above 95 degrees F, red pigments don’t form properly though the orange and yellow pigments do. This results in orange fruit. This doesn’t affect the edibility of the tomato, but often gardeners want that deep red color back.

So, can we do anything to help our tomatoes ripen and have good color during extreme heat? Sure, there is. We can pick tomatoes in the “breaker” stage. Breaker stage tomatoes are those that have started to turn color. At this point, the tomato has cut itself off from the vine and nothing will be gained by keeping it on the plant. If tomatoes are picked at this stage and brought into an air-conditioned house, they will ripen more quickly and develop a good, red color. A temperature of 75 to 85 degrees F will work well.

By: Cassie Homan

Act Fast if You Cannot Pay Your Credit Cards

Act right away and call your credit card company if you believe you are unable to pay the minimum payment on your credit card.  Many credit card companies may be willing to help if you’re facing a financial emergency. You do not need to be behind on your payments to ask for help.

Ignoring the problem may only cause bigger problems such as higher interest rates, higher minimum payments, late fees and damage to your credit score.

Add up your income and expenses and look for ways to cut costs. If you can’t find enough to pay your minimum payment, decide how much you can afford to pay.

When calling your credit card company be sure to clearly explain why you can’t pay the minimum payment, how much you can afford to pay, and when you could restart your normal payments.

Watch out for debt relief companies that say they can help you pay off your debts especially if they charge fees before settling your debts, guarantees it can make your debt go away, or tells you to stop making your payments on a credit card or loan.

By: Brenda Langdon

Stay Hydrated This Summer

What you drink plays a major role in all bodily processes. Your body needs water to help with nutrient delivery, waste disposal, temperature regulation, and more! Water is the drink of choice for maintaining a healthy body. Most of your fluid intake should come from water. Sugar sweetened sodas or pop provide empty calories and few or none of the vitamins and minerals bodies need. Diet Drinks don’t have extra sugar, but they also provide few, if any, nutrients.  Sports drinks are high in carbohydrates and should only be consumed after 60 minutes or more of a high-intensity workout.

 

Below are tips to increase your water consumption. Which water habits will you adopt?

  • Carry a water bottle and refill throughout the day and keep it handy.
  • Serve water at events and meetings. Make it visible and convenient.
  • Set a reminder on your phone.
  • Drink a glass of water when waking up or with breakfast.
  • Don’t stock the fridge with sugar-sweetened beverages. Instead, keep a jug or bottles of cold water in your fridge.
  • Drink a glass of water with each meal and snack.
  • Make water more exciting by adding slices of lemon, lime, cucumber, watermelon, or drink sparkling water on occasion.
  • Add a splash of 100% juice to plain or sparkling water for a refreshing, low-calorie drink.

By: Ashley Svaty

Farmer’s Market / Direct to Consumer Regulations Guide

Do you want to sell goods direct to consumers or at farmer’s markets but aren’t sure if a license is required? K-State Research and Extension has resources to help!

View our food safety regulations and best practices document http://www.bookstore.ksre.ksu.edu/pubs/MF3138.pdf  or visit our user friendly website which will be updated each year https://www.ksre.k-state.edu/farmers-market-app/.

By: Ashley Svaty

How to Pick a Ripe Melon

Telling when a melon is ready to be harvested can be a challenge, or it may be quite easy. It all depends on the type of melon.

Let’s start with the easy one. Muskmelons are one of those crops that tell you when they are ready to be picked. This can help you not only harvest melons at the correct time but also choose good melons when shopping.

As a melon ripens, a layer of cells around the stem softens so the melon detaches easily from the vine. This is called “slipping” and will leave a dish shaped scar at the point of stem attachment. When harvesting melons, put a little pressure where the vine attaches to the fruit. If ripe, it will release or “slip.”

When choosing a melon from those that have already been harvested, look for a clean, dish shaped scar. Also, ripe melons have a pleasant, musky aroma if the melons are at room temperature (not refrigerated).

Watermelons can be more difficult and growers often use several techniques to tell when to harvest.

  1. Look for the tendril that attaches at the same point as the melon to dry and turn brown. On some varieties this will need to be completely dried before the watermelon is ripe. On others it will only need to be in the process of turning brown.
  2. The surface of a ripening melon develops a surface roughness (sometimes called “sugar bumps”) near the base of the fruit.
  3. Ripe watermelons normally develop a yellow color on the “ground spot” when ripe. This is the area of the melon that contacts the ground.

By: Cassie Homan