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Category: July 2021

4-H Program Coordinator Full-Time Job Opportunity

Posted on by mjsaxton@ksu.edu

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

Posted on by mjsaxton@ksu.edu

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

Posted on by mjsaxton@ksu.edu

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

How to Pick a Ripe Melon

Posted on by mjsaxton@ksu.edu

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

 

 

 

Deliciously Eat More Fruits and Vegetables Throughout Your Day!

Posted on by mjsaxton@ksu.edu

When you think about your overall eating pattern, do you believe you make every bite count? “Make Every Bite County” is the 2020-2025 Dietary Guidelines for Americans theme, and to me that theme is perfect! When I think about making every bite count, I think of focusing on naturally colorful and nutrient dense fruits and vegetables, along with whole grains, lean proteins, and calcium rich dairy foods. When we focus towards those foods when we are hungry, we will be less likely to gravitate towards more processed foods. Use the following tips to eat more nutrient rich fruits and vegetables throughout your day, you will be glad you did!

Breakfast:

  • Add bananas, raisins or berries to cereal or oatmeal.
  • Drink a small glass of 100% fruit or vegetables juice (not “fruit drink”, “cocktail”, or “punch”).
  • Add chopped vegetables to eggs such as onions, bell peppers, spinach, mushrooms, or tomatoes.

Lunch:

  • Have a fruit or vegetable salad with lunch.
  • Put vegetables on your sandwich, such as cucumbers, peppers, tomatoes, lettuce, or avocado
  • Have a piece of fruit or raw veggie sticks instead of chips.

Snacks:

  • Carry dried fruit, such as raisins, dates, or dried apricots in your purse.
  • Have any type of fresh fruit: grapes, apples, bananas, oranges, kiwi, etc.
  • On hot days, munch on a bowl of frozen fruit such as grapes, bananas, or strawberries.

Dinner:

  • Have a fruit or vegetable salad with dinner.
  • Add a side of steamed or microwaved vegetables-frozen veggies are fine!
  • Add chopped vegetables like onions, garlic and celery when cooking soup, stew, beans, rice, or spaghetti sauce.

Source: American Heart Association

By: Ashley Svaty