Missouri
TABLE OF CONT E NT S 5 6 7 9 10-11 12 14-15 16 17 18 19 20 22 23 24-25 26
Missouri Agriculture at a Glance Turkey Facts Egg Facts Beef Sustainability Agriculture News From Around the US Top 10 Agriculture Products Preparing Agriculture’s Young Leaders Beef Cuts Sunflower Growing Tips Growing Together in Missouri Grass-Fed or Grain-Fed Beef? Western Farming Show Using a Meat Thermometer 3 Steps For Oven Roasting Beef Farm-To-Table Cooking Advertising Index
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Missouri
Capital: Population: Founded: State Bird: State Tree: State Flower: # of Counties: Largest City: Nickname: # of Farms: Avg Farm Size: Total Farmland:
Jefferson City 5,987,580 August 10, 1821 (24th) Bluebird American Dogwood Hawthorn 114 Kansas City - 475,830 Show-Me State 108,000 269 acres 29 million acres
Missouri Agriculture At A Glance
Climate & Soil • • • • • • •
Missouri has a wide range of climates depending on the region of the state. Average annual temperatures range from 50 degrees in the NW to 60 degrees in the SE. Average statewide rainfall is 35 inches. Spring is tornado season in Missouri. Menfro is the official Missouri State Soil. Menfro soil occurs in about 780,000 acres in Missouri. The first State Capitol building, the present State Capitol Building and the Governor’s Mansion sit on Menfo soil. • Menfro soil has a dark brown silt loam surface layer with a brown silt loam subsurface.
Crops & Livestock • Corn, soybeans, cattle and calves, hogs, and turkeys are Missouri’s top crops. • Missouri ranked nationally 5th in rice, 6th in soybeans and cotton, 8th in grain sorghum and 9th in corn production in 2009. • The Bootheel (SE MO) is the most intensively cropped area. • Cotton and rice are grown in South East Missouri. • Missouri produces a variety of fruits, vegetables and specialty crops. • According to the 2007 Census of Agriculture, 47% of Missouri’s total agricultural receipts came from crops. • Livestock production accounted for 53% of the state’s agricultural receipts.
General • According to the 2007 Census of Agriculture Missouri ranks 2nd in number of farms. Missouri had $7.51 billion value of agricultural products sold. Missouri ranks 14th in total value of agricultural products sold. Missouri ranks 15th in farm exports. • Farmland accounts for 66% of the state’s total land use. Source: www.agclassroom.org/kids/stats/missouri
Missouri
5
TURKEY isn’t just for
the holidays.
• It’s estimated that turkeys have approximately • Missouri turkeys eat an average of 51,000 tons 3500 feathers at maturity.
• Feeling drowsy after eating Thanksgiving dinner?
A recent study showed that carbohydrate rich, not turkey-protein rich, meals increase levels of tryptophan in the brain which creates drowsiness.
• A hen can lay 90-110 eggs in their 25-week production cycle.
One tom can father as many as 1,500 poults (newly hatched turkeys) during a 6-month production cycle.
• Only male turkeys gobble.
of soybean meal a year.
• Turkeys are raised in large, open buildings that keep the turkeys comfortable.
This protects the turkeys from predators such as coyotes or hawks, disease and weather extremes while providing them a large area to move and interact with other turkeys.
• Missouri raises an average of 17 million turkeys a year.
• Fossils have been found from 10 million years ago...turkeys were around even then!
• Turkeys were domesticated beginning in the 16th century.
There were seven varieties of wild turkeys in America when Europeans first arrived and all seven still exist in the wild today.
• Turkey sandwiches account for 48% of all turkey consumption.
• Turkey barns have wood shavings and or oat hulls on the floors.
Turkey manure is naturally deposited into the wood shavings to make an organic, nutrient rich fertilizer that is distributed on farm fields and residential lawns.
• In a turkey’s lifetime, it will consume
approximately one bushel of corn and 1/3 bushel of soybeans. Missouri
EG GS
aren’t just for breakfast. • An eggs shell color
is based on the breed of chicken that laid it.
This protects the turkeys from predators such as coyotes or hawks, disease and weather extremes while providing them a large area to move and interact with other turkeys.
• You can keep fresh,
uncooked eggs in the shell refrigerated in their cartons for at least three weeks after you bring them home.
• As hens grow older they produce larger eggs
• Chickens came to the New
BECOME AN EGGHEAD WITH THESE EGG FACTS
World with Columbus on his second trip in 1493.
• A hen requires about 24 to 26 hours to produce an egg.
After the egg is laid, the hen starts all over again about 30 minutes later.
• The white part of a
large egg contains about 2 tablespoons’ worth of liquid, the yolk is about 1 tablespoon, making an entire egg approximately 3 tablespoons.
• To tell if an egg is raw or
hard-cooked, spin it! If the egg spins easily, it is hardcooked, if it wobbles, it is raw.
• Eggs contain the highest
quality food protein known.
• There are approximately
280 million laying birds in the Untied States.
• There are approximately 200 breeds of chickens.
• An average hen lays 300
to 325 eggs a year.
• Most chickens lay their
eggs between the hours of 7AM and 11AM.
Source: http://southdakotapoultry.org/facts/
Missouri
7
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Missouri
Environm
Social
70%
percent more food needed to feed a growing population
Now
omic
MEETING GROWING GLOBAL DEMAND BY BALANCING ENVIRONMENTAL RESPONSIBILITY, ECONOMIC OPPORTUNITY AND SOCIAL DILIGENCE THROUGHOUT THE SUPPLY CHAIN.
Ec
on
Beef Sustainability
tal n e
2050
The beef industry has improved its sustainability by 5% in just 6 years to help meet those needs.
The Beef Checkoff Program launched a comprehensive lifecycle assessment to quantify and benchmark environmental, social and economic aspects of beef industry sustainability from 2005 - 2011. Improvements included:
10%
Emissions to water
Increased use of precision farming techniques
2%
7%
Greenhouse gas emissions
Emissions to soil
Improvements in crop yields
32%
Occupational illnesses and accidents
Improved genetics, health and nutrition for cattle
2%
Energy use
Increased use of biogas capture and conversion
2%
Resource consumption
3%
Water use
Improved implementation of right-sized packaging
How was sustainability improved?
Future opportunities to further increase sustainability:
Continue to increase waste water recovery and biogas capture
Explore additional packing alternatives to reduce inputs
Reduce food waste
Continue to optimize nutrient application to soil and crop yields
Source: Beef Industry Sustainability Lifecycle Assessment, funded by the beef checkoff
Committed to a journey of continuous improvement
Further adoption of water efficient irrigation systems
Missouri
9
Agriculture News
New research finds way to reduce salmonella in meat. -feedstuffs.com
An old technology that uses natural bacteria predators called bacteriophages is the focus of new research at the University of Nevada, Reno. The technique is being used to reduce salmonella bacteria in meat products. Assistant professor Amilton de Mello with the university’s College of Agriculture, Biotechnology & Natural Resources recently presented his research at the international American Meat Science Assn. (AMSA) conference. “We were able to reduce salmonella by as much as 90% in ground poultry, ground pork and ground beef,” de Mello reported. “We’re excited to be able to show such good results. Food safety is an important part of our work, and salmonella is one of the most prevalent bacteria in the nation’s food supply.” Salmonella is one of the most common causes of foodborne illnesses in the U.S. The bacteria can cause diarrhea, fever, vomiting and abdominal cramps. In people with weaker immune systems or in young children and the elderly, it can be fatal. It is estimated to cause 1 million foodborne illnesses in the U.S. every year, with 19,000 hospitalizations and 380 deaths, according to the Centers for Disease Control & Prevention. De Mello’s research treated meat products infected with four types of salmonella by applying Myoviridae bacteriophages during mixing. Bacteriophages, which are commonly found in the environment, are viruses that can harm only specific bacterial cells and are harmless to humans, animals and plants. In the experiments, the salmonella bacteria was inoculated on refrigerated meat and poultry trim; then, the treatment was applied to the meat before grinding. The bacteriophages invaded the cells of the bacteria and destroyed them. “On the final ground meat products, there was a 10-fold decrease of salmonella,” de Mello said. “The results are very encouraging, and we’re hoping this can be adopted by the meat industry to increase food safety.” De Mello was invited to speak about his research at the 69th Annual AMSA Reciprocal Meat Conference in San Angelo, Texas. Overall, his research focuses on positively affecting meat industry operations, production costs, meat quality attributes and animal welfare. His broad research program approaches important “farm-to-table” topics such as animal welfare, meat quality and food safety. The current research is related to pre-slaughter physical conditions, value-added products, pre- and post-harvest food safety interventions, the effects of physiologic parameters on muscle-to-meat transformation, beef nutritional values and controlling salmonella and Escherichia coli during processing.
AG NEWS FROM AROUND THE COUNTRY 10
Missouri
The meat science program at the university was invigorated when de Mello was hired in December 2015 and his new meat research lab was opened. In addition to his research, de Mello teaches about the meat industry, food safety and quality systems and advanced meat science in the
university’s department of agriculture, nutrition and veterinary sciences.
Bowling said the study underscores the need for TPP, the trade agreement pending with 11 “We are creating a very broad meat science program,” he said. “We have meat quality projects. other countries that will expand farmers’ market access to the Asia-Pacific region. We have experiments involving animal welfare and food safety. We offer students research and teaching experiences by using our main meat lab and three collaborating ones here on “America’s farmers and ranchers have a lot to gain from new trade agreements such as TPP, but there is also a consequence for not moving forward,” Bowling said. “Every day we campus.” delay (ratifying) TPP means lost markets, which this study demonstrates has a ripple effect throughout the farm economy. That’s why Congress needs to act. The sooner TPP is passed, The University of Nevada, Reno, experiment station houses the meat processing plant, feedlot the better for America’s farmers and ranchers.” facilities, cattle working areas and 650 acres of irrigated pasture, all just 15 minutes from the http://feedstuffs.com/story-corn-exports-add-747b-economy-45-141770 main campus in downtown Reno. http://feedstuffs.com/story-new-research-finds-reduce-salmonella-meat-45-143003
Film takes new look at American aquaculture
Corn exports add $74.7b to U.S. economy
-feedstuffs.com
-feedstuffs.com
“Why aren’t we growing our own fish?” That’s the question posed by “The Working Waterfront,” a new film from Living Ocean Exports of U.S. corn and corn products generated $74.7 billion in Productions that explores the current status of aquaculture in the annual economic output in 2014, with sales of all U.S. feed grain U.S. The film can be viewed on YouTube at http://bit.ly/1S2NN4R. products contributing $82 billion, according to a new analysis conducted by Informa Economics. “The Working Waterfront” looks at four established farms: a catfish farm in Alabama, a According to the analysis, exports of corn and corn products increased U.S. gross domestic product (GDP) by $29.8 billion over the level that would have occurred without such exports. The number of full-time equivalent jobs linked directly or indirectly to corn exports totaled 332,787. All feed grains examined – corn, corn products, sorghum and barley – increased the U.S. GDP by $33 billion over what would have otherwise occurred and affected 371,536 jobs. “Corn – whether in the form of feed, ethanol or meat and dairy – is a major driver of the U.S. farm economy. Exports impact not just farmers and ranchers but the entire U.S. economy,” said National Corn Growers Assn. (NCGA) president Chip Bowling, a farmer from Newburg, Md. “That’s why it’s so important that farmers and ranchers have access to international markets and why we need global trade agreements such as the Trans-Pacific Partnership (TPP) that give us a chance to compete.”
salmon farm in Washington state and oyster and mussel farms in Maine. The farmers talk about their commitment to environmental responsibility, economic benefits to their communities and producing locally grown, high-quality products for their customers. They also discuss challenges to growing a robust U.S.-based aquaculture community. More than 90% of the seafood Americans eat is imported from overseas, and half of that amount is from aquaculture. The U.S. has ample coastlines, infrastructure and research and development capability to produce all of the seafood the country demands in an environmentally sound manner, according to the film. However, a lack of consistent, coordinated permitting processes and a lingering outdated perception of aquaculture are cited as obstacles to increasing the supply of locally grown fish and seafood.
“There have been so many improvements in biology and technology over the past two decades that have made aquaculture so much more sustainable than when it first started 40 years ago,” said Sebastian Belle, executive director of the Maine Aquaculture Assn. “There’s a real need to educate consumers that aquaculture today has less of an environmental impact of any other form of protein production ... and that the resulting products are among the healthiest foods anyone can eat.”
The film was funded by the Soy Aquaculture Alliance (SAA) and the United Soybean Board to educate the public about the benefits of U.S. aquaculture. SAA is a founding member of the Coalition for U.S. Seafood Production, an informal association of aquaculture producers, suppliers, seafood distributors, retailers and The study, commissioned by NCGA and the U.S. Grains Council (USGC), quantifies the restaurateurs that support efforts to economic benefits of grain exports both nationally and to each U.S. state and selected congressional districts, showing results for corn, ethanol, dried distillers grains with solubles grow domestic aquaculture. (DDGS), corn gluten feed and the corn equivalent of meats, in addition to sorghum and “One of the key advances that has barley. made aquaculture more sustainable It found that every $1 in exports of grains and grain products generates an additional $3.23 has been new feed formulations that replace wild-caught fishmeal with plant proteins, especially U.S. soy,” SAA executive director in business sales across the U.S. The positive economic effects of corn exports benefit not only agriculture but also wholesale trade, real estate, oil and natural gas production and the Bridget Owen said. “The far-reaching benefits of a domestic aquaculture industry can extend up the supply stream to feed ingredient farmers, and down through communities banking and financial industries. by creating green jobs. But our belief is that healthy, locally raised food benefits American consumers the most.” “Farming is a global business, and this study shows how immense the impact of grain exports is on not just the agriculture economy but our national economy,” said Alan Tiemann, USGC chairman and a Nebraska farmer. “The work our industry does to build new markets and grow our relationships with those overseas who rely on U.S. grains is critical for Source: U.S. farmers’ profitability.” http://feedstuffs.com/story-film-takes-new-look-american-aquaculture-45-142636 The study also touched on the negative consequences to reducing exports of grain products, showing that if these exports were suddenly halted, more than 47,000 jobs and $2.8 billion in GDP would be lost in the farming, ethanol production and meat production industries alone.
Missouri
11
TOP
10 Missouri Agriculture Products
Missouri agriculture continues be a great strength to the state’s economy. With 100,000 farms located on more than 28 million acres, agriculture employs a quarter million Missourians and brought in $9.1 billion in 2014. According to the USDA Economic Research Service, Missouri’s top commodities include soybeans, corn, cattle and calves, hogs and turkeys. Top agriculture exports include soybeans, pork, cotton, soybean meal, prepared foods, grains and oilseeds, wine, horticulture and other beverages. Source: agriculture.mo.gov & www.nass.usda.gov
12
Missouri
1
6
Soybeans
Hay
2
7
Soybeans produced in Missouri can be used in the production of ink, car seats, crayons and more. Farmers harvested 5.6 million acres of soybeans in 2014 and generated $2.6 billion in cash receipts.
Corn
The 2014 harvest of 628.6 million bushels of corn enough to sweeten 251 billion cans of soda. Missouri earned $2.1 billion in cash receipts in 2014.
3
Alfalfa and grass hay are produced to supplement the diets of livestock, especially in winter. Farmers harvested 3.4 million acres of hay in 2014 and earned $585 million in cash receipts.
Cotton
Farmers harvested 273 million pounds of cotton in 2014. That’s enough cotton to make 546 million T-shirts. The state’s cotton sector earned $248 million in cash receipts in 2014.
8
Cattle and Calves
Milk & Dairy
4
9
Poultry/Eggs
Wheat
5
10
Hogs
Rice
With a total of 4 million head, Missouri raises 4.5 percent of the nation’s cattle herd. Ranked 8th in the US. The sector earned $1.96 billion in cash receipts in 2014.
Missouri is home to 288 million chickens and 17 million turkeys. Missouri is 4th in the nation for Turkey production. This commodity generated $1.4 billion in cash receipts in 2014.
The ham sandwich is the most popular lunch sandwich in the United States, so it is no surprise that Missouri’s pork sector earned a robust $882 million in cash receipts in 2014.
A total of 89,000 head of dairy cows produced 172.8 million gallons of milk worth $246 million in cash receipts in 2014. Missouri is home to approximately 1,248 dairy farms.
Farmers harvested 42.9 million bushels of wheat in 2014. This is enough to make 1.8 billion loaves of white bread. The state’s wheat sector earned $229 million in cash receipts in 2014.
Missouri farmers harvested 213 thousand acres of rice in 2014. With a yield of 6,830 lbs/acre. Netting them $171 million in cash receipts.
Missouri
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Missouri
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Preparing Agriculture’s Young Leaders
®
By Emma Likens, Agriculture Future of America As baby boomers retire, young professionals entering the work place must be prepared to fill the big shoes left. Large organizations supplement their leadership pipeline by investing in trainee programs and internal training. For smaller organizations, resources like Agriculture Future of America can help provide training for young developing leaders.
Lifelong learning AFA supports the development of these young professionals through the AFA Alliance, a network of young professionals in the first stages of their careers. Alliance members believe agriculture is an exciting and dynamic industry. They are committed to lifelong learning as they prepare for roles of leadership in their respective organizations and communities. “Being a member of the Alliance connects me with a national network of other young professionals passionate about agriculture,” said Zane Unrau, senior design engineer for AGCO Corporation, “The Forum always brings in top notch speakers who challenge me to learn more about myself; how to utilize my strengths and work with my weaknesses. The events and people give me the recharge I need.” The AFA Alliance Forum — a two-day professional development program — is the primary Alliance event. However, there are also a growing number of Alliance Regional Seminars and other networking opportunities. Lydia Wagy, a loan officer at Regional Missouri Bank, looks to the Alliance Forum for professional development and support from her peer network. 14
Missouri
a bachelor’s degree in an development, many former scholars are agriculture-related program. now giving back in their communities and Graduating high school to AFA. For Davis and Wagy, this includes seniors and current college serving as AFA Leader and Academic students from across the Scholarship community coordinators. United States are eligible to Wagy is the community coordinator of apply for AFA National Leader the Howard County, Missouri AFA Leader and Academic Scholarships, and Academic community scholarship. supported by AFA industry and Davis is the community coordinator for foundation partners. Texas County, Oklahoma, which selected AFA scholarships vary in its first scholar in 2015. amount, but all include an “Sometimes it’s not about trying Lydia Wagy says she attends the AFA Alliance Forum to continue learning about the many facets of agriculture academic scholarship and to take charge right away,” Wagy said. and grow as a professional. sponsorship to Conference. “Sometimes it’s about sitting back and For many students it’s not being able to contribute where you can “The friends I made through AFA are the scholarship, but the Conference and being able to step up and take the some of the most important people in experience, that makes the biggest lead when the time is right.” my life,” she said. “They are people I ask difference for their personal development. In the case of the Texas County professional advice from. I love going to Wagy, a 2010 AFA Leader and scholarship program, the timing was the Alliance to reconnect with them.” Academic Scholar from the Chariton just right. The Chamber of Commerce County, Missouri community, said she Excellence in Ag Committee started Supporting students found the greatest value in Conference, the scholarship as part of an effort AFA believes young people are leaders where she connected with recruiters for to encourage and support the next so these types of opportunities offered her first internship. generation of leaders in agriculture. through the Alliance aren’t just available “AFA exposes students to the vast “We felt we needed to provide an to young professionals. They are also opportunities that exist and gives them opportunity for kids from our area who available to students through AFA Leader avenues to pursue those opportunities,” are pursuing a career in agriculture. I and Academic Scholarships and a robust agrees Shawn Davis, a 1997 AFA Leader mentioned my experiences with AFA, and professional development portfolio. and Academic Scholar from the Elkhart, the committee agreed a partnership with AFA Leaders Conference is AFA’s Kansas community. “I was totally unaware AFA would be a perfect fit for the goals we flagship leader development program of all the different careers that existed have to round out our program,” Davis said. for collegiate students. Each November, and how globally tied together agriculture To learn more about Agriculture Future Conference draws college students from is until I became involved with AFA.” of America, visit www.agfuture.org. n across the country to Kansas City to network with peers and professionals, Young professionals giving back and also to engage in personal and Because of the impact AFA had professional development training. AFA on their personal and professional expects over 700 students at the 2016 event Nov. 3-6. In addition to Conference, AFA offers a variety of AFA Leader Institutes which allow students to explore specific areas of agriculture, from policy and food science to animal agriculture and crop and soil sciences. AFA also offers academic support to students through two kinds of Leader and Academic Scholarships: community based scholarships and national scholarships. AFA partners with rural communities to support local students preparing for careers in the agriculture and food industry. These scholarships are awarded locally through each partnership AFA Leaders Conference creates connections for students, including connections with peers, to graduating high school seniors pursuing professionals and opportunities within agriculture.
Missouri
15
CHUCK
RIB
LOIN
SIRLOIN
ROUND
OTHER
Blade Chuck Roast
Cross Rib Chuck Roast
Ribeye Roast, Bone-In
Porterhouse Steak
Top Sirloin Steak
Top Round Steak*
Kabobs*
Blade Chuck Steak*
Shoulder Roast
Ribeye Steak, Bone-In
T-Bone Steak
Sirloin Steak
Bottom Round Roast
Strips
7-Bone Chuck Roast
Shoulder Steak*
Back Ribs
Strip Steak, Bone-In
Top Sirloin Petite Roast
Bottom Round Steak*
Cubed Steak
Chuck Center Roast
Ranch Steak
Ribeye Roast, Boneless
Strip Steak, Boneless
Top Sirloin Filet
Bottom Round Rump Roast
Stew Meat
Chuck Center Steak*
Flat Iron Steak
Ribeye Steak, Boneless
Strip Petite Roast
Coulotte Roast
Eye of Round Roast
Shank Cross Cut
Denver Steak
Top Blade Steak
Ribeye Cap Steak
Strip Filet
Tri-Tip Roast
Eye of Round Steak*
Ground Beef and Ground Beef Patties
Chuck Eye Roast
Petite Tender Roast
Ribeye Petite Roast
Tenderloin Roast
Tri -Tip Steak
BRISKET
PLATE & FLANK
Petite Sirloin Steak
Brisket Flat
Skirt Steak*
Sirloin Bavette*
Brisket Point
Flank Steak*
Chuck Eye Steak
Petite Tender Medallions
Country-Style Ribs
Short Ribs, Bone-In
Ribeye Filet
Tenderloin Filet
GRILL OR BROIL
SLOW COOKING
STIR-FRY
ROAST
SKILLET
SKILLETTO-OVEN
* MARINATE BEFORE COOKING FOR BEST RESULTS These cuts meet the government guidelines for lean, based on cooked servings, visible fat trimmed.
©2013 Cattlemen’s Beef Board and National Cattlemen’s Beef Association
16
Missouri
Short Ribs, Bone-In*
All lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½-oz serving. Based on cooked servings, visible fat trimmed.
Beef Cuts
AND RECOMMENDED COOKING METHODS
Sunflower Growing Tips First - Choose the Right Variety
Feeding and Care of Your Growing Giant
Despite the growing popularity of new color introductions, the sunflowers that grow largest are those most of us still imagine first when thinking of sunflowers. These have tall single stalks with big flower faces of golden yellow petals and chocolate brown centers that ripen into heavy heads filled with seeds that birds will love.
Feed often and water regularly. While the plant is small, water around the root zone, about 3-4 in. from the plant with about 2 gallons of properly diluted liquid fertilizer solution per week. For larger plants, scrape out a small doughnut-shaped moat about 18 inches around the plant and about four inches deep. Pour several gallons of properly diluted fertilizer into the moat every week. Sunflower roots can grow to 4 feet below the soil surface. Avoid pouring fertilizer directly on the stems, since this can cause them to rot.
Site and Soil Preparation Are Critical Sunflowers need full sun; see 6-8 hours of direct sunlight per day - the more the better if you are trying to grow them to their maximum potential. Choose a well-drained location, and prepare your soil by digging an area of about 2-3 feet in circumference to a depth of about 2 feet. Sunflowers are heavy feeders and deplete the soil more than many other crops - especially if you are growing them to reach a massive height so the nutrient supply must be replenished each season. Work in a slow release granular fertilizer - one that also contains trace minerals-- about 8 in. deep into your soil. Tom uses Osmocote, but since I’m an organic gardener and raise rabbits, I plan to mix in a bucketful of composted rabbit manure plus a balanced slow-release granular fish fertilizer. Depending on your soil, you may wish to add, in addition to composted manure and an organic slow-release balanced fertilizer, an organic amendment containing trace minerals such as greensand or dried seaweed.
The Right Way to Sow and Thin For Success
SOURCE: http://www.reneesgarden.com/articles/grow-sunflower.html
To grow the largest sunflowers, it is essential to direct sow seed directly into the garden, rather than start them in pots of any kind. This is because sunflowers have long taproots that grow quickly and become stunted if confined. Peat pots in particular often dry out and block off root growth. Despite many gardener’s best intentions, transplanting often gets postponed - so beat the odds and plan to sow seeds in the ground.
Harvesting and Enjoying Giant Seed heads As the petals fall off, the center florets dry up and the seed kernels begin to swell in the disks, carefully climb a stepladder and cover your flower head with a mesh onion bag or loose burlap or paper bag. This keeps marauding birds from robbing your seeds so that the heads look perfect and complete when you are ready to show them off to friends or proudly display them on their long stalks at your local county fair. Cut the stalks at the base when the ripened seeds develop a hard shell. If you plan to preserve them for your bird feeder, wait until the seeds are completely dry; then remove them by hand or by rubbing them over wire mesh into a basket. Store in tightly closed containers to keep rodents away.
Missouri
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Growing together in Missouri Agricultural leaders are preparing to meet the challenge of feeding a global population of more than 9 billion. Not only will that world population require twice the amount of food, but that food will need to be raised on existing agricultural land. Ensuring that foods are easy to grow, hardy and nutritious is key to meeting that challenge, and Missouri is home to many of the minds working to solve that puzzle. The area of Missouri stretching from St. Louis to Columbia is a research hub for plant science. Within the region, which is home to more plant science Ph.D.s than anywhere else in the world, more than 400 organizations support the work of those researchers. Founded in 1998, the Donald Danforth Plant Science Center is exploring disease-resistant and drought-tolerant crops, biofuels and ways to make foods more nutritionally complete. “In developing countries, rice is a vital crop but is low in vitamin A, which is important to good eyesight,” says Sam Fiorello, chief operating officer. “We have been working with partners at the International Rice Research Institute helping to develop a golden rice crop where beta carotene in vitamin A is added into that food supply.” Danforth Center researchers are also working with partners in Uganda and Kenya to improve productivity of another food security crop, cassava. “We want our research to not only benefit the United States, but the entire world,” Fiorello says.
That global emphasis is found in many of Missouri’s plant science resources, including Monsanto, Novus and RIBUS Inc., as well as smaller research and development centers. About 100 miles west of St. Louis, a partnership between local government, the University of Missouri, and Missouri Technology Corporation brought a research center and business incubator to a town of 11,000. When the Mexico Plant Science Center opened in 2011, Soy Labs, LLC was the first company in the new facility. Ryan Schmidt, executive director of Soy Labs, is optimistic for the Mexico Plant Science Center as a launch pad for new researchers and companies. In Soy Labs’ space at the Center, researchers are exploring opportunities to add more soy protein to mainstream consumer food products. “Our scientists are focusing on how soy protein can be added to everyday foods to combat obesity, Type 2 diabetes, prostate issues, osteoporosis and cancer,” Schmidt says. The Soy Labs team has already seen success in their efforts to feed those in need. Last year, more than $20,000 worth of their soy-based nutritional supplement CareFast went to food banks in St. Louis and southeastern Missouri through a partnership with the Missouri Soybean Association, Missouri Farmers’ Care and the Missouri Department of Agriculture. Success stories like those from the Donald Danforth Plant Science Center and the Mexico Plant Science Center are only a small sample of work done in the region.
Source: http://www.farmflavor.com/us-ag/missouri/crops-plants-missouri/growing-together-in-missouri/
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Missouri
Missouri
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W
estern Farm Show
SM
MARK YOUR CALENDARS FEBRUARY 24-26, 2017 AMERICAN ROYAL COMPLEX KANSAS, MO
Schedule
AMERICAN ROYAL COMPLEX 1701 American Royal Ct., Kansas City, MO 64102
• 56th Annual Western Farm Show • Over 500 Exhibitors
9-5 pm Fri., February 24, 2017 9-5 pm Sat., February 25, 2017 9-4 pm Sun., February 26, 2017
Location
Show Features
• Over 2, 200 agricultural products and services • Farm and Ranch Equipment, Livestock Supplies, Tools, Seed, Feed, Buildings, Chemicals and Irrigation Systems. • Family Living Center (crafts, home improvement ideas and supplies) • Health and Safety Roundup Area (medical tests, tetanus shots, health screenings, and safety ideas)
WesternFarmShow.com
20
Missouri
EVENT MARKETING program Printing & Publishing Banners & Posters Graphic & Web Design Social Media Marketing App Design Corporate Sponsorship Packages
877.443.9286 sales@reachurmarket.com
www.reachurmarket.com 111 W. Washington St. • Suite 305 • East Peoria, IL 61611 Missouri
21
3 SIMPLE STEPS FOR
OVEN ROASTING BEEF Larger or thicker cuts of beef benefit most from roasting in the oven. Although it requires more time, roasting is the simplest cooking method because it requires little attention.
1
STEP
CHOOSE YOUR CUT Some of the best cuts for oven roasting include: Top Loin Roast
2
STEP
3
Tenderloin Roast
PREPARE YOUR BEEF
Best Tool: Roasting Pan
Place roast (directly from the refrigerator), fat side up, on rack in shallow roasting pan. (The exception is the Rib roast; the ribs form a natural rack). Heat oven to temperature specified in guidelines (reverse).
STEP
Ribeye Roast
Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone.
Season roast with herbs and seasonings, as desired.
Do not add water. Do not cover.
COOK YOUR BEEF Roast according to guidelines (reverse). Then, transfer roast to carving board and tent loosely with aluminum foil.
(Temperature will continue to rise 5°F to 10°F to reach desired doneness and roast will be easier to carve).
Let stand 15 to 20 minutes.
Tip: How to Carve a Rib Roast Insert fork from the side, below the top rib. Carve across the “face” of the roast toward the rib bone.
Turn roast on side and place on carving board. (If necessary, remove a thin slice to stabilize roast.)
Cut along the rib bone with the tip of knife to release a slice of beef. To serve, slide knife; steadying from above with the fork and lifting slice onto plate.
For more simple meal ideas, nutrition information and cooking tips, visit
BeefItsWhatsForDinner.com
© 2011, CATTLEMEN’S BEEF BOARD AND NATIONAL CATTLEMEN’S BEEF ASSOCIATION
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Missouri
Missouri
23
FARM TO TABLE
COOKING
Creamy Garlic Pasta with Shrimp & Vegetables 4 servings, about 2 cups each | Hands-On Time: 30m | Total Time: 30m www.EatingWell.com
Ingredients 6 ounces whole-wheat spaghetti 12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces 1 bunch asparagus, trimmed and thinly sliced 1 large red bell pepper, thinly sliced 1 cup fresh or frozen peas 3 cloves garlic, chopped 1 1/4 teaspoons kosher salt 1 1/2 cups nonfat or low-fat plain yogurt 1/4 cup chopped flat-leaf parsley 3 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 1/2 teaspoon freshly ground pepper 1/4 cup toasted pine nuts (optional)
Directions
1. Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well. 2. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).
24
Missouri
Smoky Ham & Corn Salad
4 servings, about 2 cups each | Hands-On Time: 15m | Total Time: 15m
Ingredients 1/3 cup reduced-fat sour cream 2 tablespoons distilled white vinegar 1 teaspoon paprika, preferably smoked 1/4 teaspoon salt 8 cups trimmed frisée, (about 1 large head) or 8 cups mixed salad greens 1 medium tomato, diced 1 cup fresh corn kernels, (from 1 large ear) 1 cup croutons, preferably whole-grain 3/4 cup diced ham, (about 4 ounces) Directions 1. Whisk sour cream, vinegar, paprika and salt in a large bowl. Add frisée (or salad greens), tomato, corn, croutons and ham; toss to coat.
Summer Vegetable Crêpes
4 servings | Hands-On Time: 30m | Total Time: 30m
Ingredients 1/3 cup reduced-fat sour cream 1/2 cup chopped fresh chives, divided, plus more for garnish 3 tablespoons low-fat milk 2 teaspoons lemon juice 3/4 teaspoon salt, divided 1 tablespoon extra-virgin olive oil 2 cups chopped zucchini 1 1/4 cups chopped green beans 1 cup fresh corn kernels, (from 1 large ear) 1 cup part-skim ricotta cheese 1/2 cup shredded Monterey Jack cheese 1/4 teaspoon freshly ground pepper 4 9-inch “ready-to-use” crêpes Directions 1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside. 2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat. 3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetablecheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Enjoy the season’s bounty with recipes cooked up with ingredients grown by your local farmer. Missouri
25
ADVERTISING INDEX
2016
26
Missouri
Missouri COMPANY PHONE WEBSITE Agriculture Future of America
816-472-4232
www.agfuture.org
Alcorn’s Hunter Haven
308-232-4508
www.alcornshunterhaven.com
Circle A Angus
573-280-5308
www.circlearanch.com
Doyle Equipment Manufacturing Co. 217-222-1592
www.doylemfg.com
Groff Ag, LLC
877-568-9816
www.groffag.com
Heritage Tractor
785-594-6486
www.heritagetractor.com
Longnecker Fertilizers
515-382-4441
www.longneckerfertilizers.com
Machine Service, Inc.
620-427-4200
www.machineserviceinc.com
Midwest Livestock Systems
402-223-5281
www.midwestlivestock.com
R & K Sales
660-973-1293
www.randksales.com
Rob-Bilt Pole Barns
918-456-2817
www.rob-bilt.com
Team Sloan Livestock
816-284-1893
teamsloanlivestock.com
ROB-BILT THE POLE BARN PROFESSIONALS
Monday - Friday • 8 a.m. until 5 p.m. It is the combination of quality materials, superior construction and personal pride that has made Rob-Bilt the leading pole barn builder in the Southwest.
ONE PLAZA SOUTH, SUITE 207 TAHLEQUAH, OK 74464-4744
918-456-2817 800-245-9325
INSURED
9811 N.W. Dakota Drive Cameron, MO 64429 Troy Cell: 816-284-1893
Cody Cell: 816-649-8677
teamsloanlivestock.com