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DECEMBER 2 016
WINTER’S WRATH
PREPARING & HANDLING A RANCH IN THE COLD
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INSIDE THIS ISSUE On the cover
Winter’s Wrath Preparing & Handling a ranch in the cold
6
Features
Feeder Design
4
DWU & MTI Collaborate
8
Weed Control
13
Raw Milk Farmer
15
Merit or Myth Website
16
Is Fungicide Necessary
17
Integrating Crops
18
Publisher RORY PA L M Editor L U KE H A G E N Advertising Director L ORIE H A N S E N Layout Design J E N P H IL L IP S South Dakota Farm & Ranch is a monthly agricultural publication dedicated to informing South Dakota area farmers and ranchers about current topics, news and the future of agriculture. This publication fits the niche of our unique farmers and ranchers of South Dakota, and the diverseness we have in our state. Although the Missouri River divides our state, we are all South Dakotans and thank the land for supporting us each and every day. You, our readers, may be livestock ranchers, or row crop farmers, and everywhere in between, however, we all have a common goal in mind. We feed and support the growing population and want the next generation to find that same love, dedication and support that agriculture can offer. We’re all South Dakota farmers and ranchers, and with this publication, we want to showcase your successes, new technology, upcoming events, FFA and 4-H club news and much more. To subscribe to this FREE publication, contact South Dakota Farm & Ranch.
Contact Us PO BOX 1288 • MITCHELL , SD 605-996-5514
sdfarmandranch DECEMBER 2016 SOUTH DAKOTA FARM & RANCH 3
Feeder Design Reduces Hay Waste SOURCE: SDSU EXTENSION
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ROOKINGS — According to U.S. Department of Agriculture National Agricultural Statistics Service, over the last decade hay production has decreased 11 percent while at the same time, hay prices have concurrently increased 77 percent. “With the markets where they are, livestock producers cannot afford to let any hay go to waste,” said Taylor Grussing, SDSU Extension Cow/Calf Field Specialist. “Depending on which form hay bales are delivered, the amount of waste will vary.”
Selecting the right design for their hay feeder can help South Dakota livestock producers cut down on waste according to research conducted at the University of Missouri Agriculture Experiment Station. Researchers analyzed the effect of bale feeder design on hay waste. The three bale feeders evaluated included an open bale feeder, a tapered bale feeder with sheeting on lower section, and a cone bale feeder with sheeting on the lower and upper sections. Two different types of hay: alfalfa haylage bales, and fescue hay bales, were also utilized to evaluate interaction of bale feeders and forage. All bales were placed into bale feeders horizontally and cows utilized in the study
were accustomed to bale feeders and forage types prior to study initiation. BALE FEEDER STUDY RESULTS Researchers found that for fescue hay bales, cone feeders resulted in the least waste with only about 8.9 percent; tapered feeders showed 13.6 percent waste, and open feeders resulted in the most waste at 19.2 percent. “These results agreed with previous research by other authors where cone bale feeders reduced waste of dry grass bales. However, alfalfa haylage waste was not affected by feeder design,” said Grussing. Continued on page 5
Stock Photo 4 SOUTH DAKOTA FARM & RANCH DECEMBER 2016
Stock Photo
Continued from page 4
Expenses can add up quickly with forage waste and extra pounds of hay are needed to meet requirements.
STOCKING DENSITY IMPACTS WASTE The study also showed that stocking density and size of bales can play a key role in forage waste. “Greater stocking density will increase competition around bale feeders and reduce the time cows spend entering and exiting the feeder, potentially decreasing waste,” Grussing said. She added that bale size may have been one reason there was less waste with alfalfa haylage than fescue hay. “The smaller-sized alfalfa haylage bales, provided cows more feeding space in bale feeders, and reduced the entrance/exit frequency and waste opportunities,” Grussing said. Overall, cone bale feeders resulted in 35 percent less waste than tapered bale feeders. Tapered bale feeders with lower section sheeting resulted in 29 percent less waste compared to open bale feeders with no lower section sheeting. Cow/calf producers can prepare for winter feeding by taking a look at the type of bale feeders on hand.
Do bale feeders have sheeting on the lower section? If not, can some kind of sheeting (metal or plastic) be added to help decrease waste this winter? Are enough bale feeders available for the cowherd size or do more need to be purchased? “Regardless of its design, feeding in any type of bale feeder is better than feeding directly on the ground which greatly increases waste and thus pounds of feed required per day to meet nutritional requirements,” Grussing said. “Expenses can add up quickly with forage waste and extra pounds of hay are needed to meet requirements.” Grussing shared the example. Assuming the forage is $80 per ton; as little as 1 pound of waste per cow per day accumulated over a fourmonth winter feeding period, can add at a minimum an extra $5 to the cow’s winter feed bill. “And this expense will continue to increase with tapered and open bale feeders as more waste is expected,” Grussing said.
TAYLOR GRUSSING
DECEMBER 2016 SOUTH DAKOTA FARM & RANCH 5
Winter’s Wrath Preparing and handling a ranch in the cold
BY HANNAH RUHLMAN South Dakota Farm & Ranch PHOTOGRAPHY BY SOUTH DAKOTA FARM & RANCH
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ACOMA — Braving bitter temperatures, biting wind, bootsucking mud, knee-high snow, caring for a herd of cattle isn’t everyone’s idea of fun – let alone romance. Yet, with strong backgrounds provided by long-time ranching families, Jay and Amy Blum wouldn’t live any other way. “Neither of us is above working in town when times get tough. We’ve both done it and will probably again, but ranching is in our blood, in our hearts,” Amy said. The couple’s appreciation for ranch life is why they’ve chosen to raise their four children – twins Piper and Chance, 9, Chisum, 7, and Cyrus, 5 – as the ranch’s third generation willing
to brave the elements. “Do you like to eat every day?” Jay said. “Well, so do cattle. No matter the weather or day on the calendar, we have to get out there.” PREPPING FOR WINTER The Blums are not strangers to winter weather, which South Dakota farmers and ranchers are in the midst of preparing for and starting to endure. After all, more than 50 years ago, Jay’s father, John Blum, and uncle, Bart Blum, moved the ranch operation to its current location six miles north of Oacoma, in the middle of a snowstorm. It was a move they made on horseback, when the luxury of
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riding inside a heated tractor cab did not exist yet. Although technology can help deal with cold temperatures, it doesn’t delete winter’s presence for ranchers like Blum. A South Dakota winter can be like an unpredictable dinner guest — showing up when and how it pleases. It’s why Jay’s rule of thumb is to have the ranch prepared for winter by Nov. 1. “We are never really ready for that first snowstorm because you’re always pushing to get more done, but there’s always the same basic stuff to tackle. We all work together to have it handled,” he said. Continued on page 7
Continued from page 6
There’s hay to haul, bunks to clean and organize, and yards to get ready. There are shelterbelts to monitor and man-made wind breaks to repair. There are crops like corn, sorghum and oats to harvest and use as the family’s winter grazing cattle require. However, sometimes ranchers are given a year like 2016, when the weather remains mostly mild through October and November. The weather lends more time to get tasks done in preparation for the freeze, but it also brings a longing for the freeze from ranchers like Blum. “Mud is the worst for us and the cattle — trying to move around in that stuff when the ground is so wet,” Jay said. “It’s never going to dry up, so you just hope it freezes.”
“Scooping snow is always a really nice workout for all of us,” joked Amy.
According to Jay, it’s not uncommon for winterlike weather to overlap with an important spring activity on the ranch: calving. The Blums begin calving heifers around April 1. Heifers and cows have their calves in open quarters as a planned management practice. The space helps reduce stress, confusion, and disease for both mothers and calves. “We plan for April and May calves to avoid the worst of weather,” Blum said. “One good thing about a spring snow is that it doesn’t last long!” But, sometimes as soon as a mother has found her spot, she must be moved indoors due to an approaching storm. Adult cattle have a body temp of 101.5 degrees and have thick hair on tough hide to withstand the cold, but a new baby calf isn’t completely ready for such elements yet. “We’ve talked about moving calving later in April, but we run into farming. So, we’ve come to expect at least one snowstorm during calving. We prepare for and deal with it the best we can,” Jay said. The Blums then must get the mother cow into a barn and do whatever they can to provide safety for the mother and calf. It’s this type of care they practice with all their cattle year-round. Unfortunately, raising cattle also means sometimes watching them die despite every effort to save the animal. “I sometimes feel like a doctor, because I’ll try everything to save an animal, and just when you think you’ve got him back, an overnight cold front moves in and you lose him,” Jay said. “That’s the tough truth about this business.” Outsiders might view a cow in the field during winter as the ranchers acting cruel, and question why they are not in a barn. But, Amy says these are range cattle. They were designed for South Dakota. They were designed for cold temperatures. “Cattle have instincts and generally take care to get themselves where they need to be for comfort and safety. This is our job, and we take pride in it, so we work hard to provide adequate shelter, feed, and care,” Amy said. “But, when we look at a cow, it’s not just money. It’s a legacy. It’s a way of life — it’s our way of life.” Because, sooner or later the sunshine will return. The winds won’t burn as fiercely. The snow will melt, making a muddy, wet mess before it dries. “Ah, yes,” Jay said. “Another one of those double-edged swords.”
Mud is the worst for us and the cattle — trying to move around in that stuff when the ground is so wet.It’s never going to dry up, so you just hope it freezes. JAY BLUM
WORKING IN THE THICK OF WINTER When the longed-for freeze finally occurs, it’s a welcomed sight for the rancher to walk The Blum family, through a yard and not track it back with him Jay and Amy Blum to his home. But, frozen ground also means with children twins freezing temperatures. Piper and Chance, “There are probably better ways to get your 9, Chisum, 7, and blood going in the morning, but being slapped Cyrus, 5 by cold gets a guy moving, It’s not always an _______________ easy temperature in the morning,” Jay said with a laugh. But, as he said, the work doesn’t wait. Chores But, it’s those harsh winter variables that are must be done. There are constants they know just part of the job. they’ll have to do. They’ll check every yard to “There are a lot of different ways your day could monitor cattle and shelter health, stop to make go and you never know which way it’ll go until it’s sure the cattle’s drinking water hasn’t frozen happening,” Jay said. “But, all the same, we need overnight, and of course, feed the cattle. winter.” “To oversimplify it, we know we will get up and It’s why he calls winter a “double-edged sword.” do chores every day. That sounds neat and like “If you don’t have snow in winter, you don’t something you can tie up with a bow and be done have mud in the spring, which means you don’t by noon, but that’s rarely how it is,” Amy said. have ground moisture needed to grow grass “Things almost never go as planned.” and crops,” Jay said. “We’d just prefer a brown This is because there are many unknown Christmas and heavy snow in March.” variables. While the Blum family goes about the regular chores, they’ll encounter a sick cow or WINTER VARIABLES AND calf. Maybe the dropping temperatures cause a MISCONCEPTIONS tractor to gel up, which stops feeding in its tracks. Another unknown winter variable is the The cattle are restless because they feel a storm on length of time the season stays until spring its way, so they break through a fence. Yesterday’s begins erasing it with warmer temperatures and work of digging out a shelter has proven pointless sunshine. Sometimes, winter might stick around after a shift in wind has drifted snow in, so they through March and into April, or present a fluke must dig out the other side. snowstorm in May.
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DWU, MTI collaborate for ag-business degree BY SARA BERTSCH South Dakota Farm & Ranch PHOTOGRAPHY BY MATT GADE South Dakota Farm & Ranch
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ith plans to eventually return home and farm with his dad and uncle, Kyle Gerlach knew he wanted to obtain an agriculture-related degree. And that’s what he did. Gerlach, a 2015 graduate from Dakota Wesleyan University, obtained a business degree with an emphasis in agriculture from Mitchell Technical Institute. This is a newly formed collaboration between DWU and MTI, and one that’s unique to the area. Students involved in this collaborative program will have the ability to take classes from Mitchell Tech while attending Dakota Wesleyan. Gerlach did just that and now, back at the family farm in Mount Vernon, he’s using the skills and knowledge he learned everyday. “I knew I wanted to come back and farm and I thought that it’d be beneficial for me if I took some of those ag-business classes and I knew I would enjoy them, because it’s what you want to do and it’s what you like to do,” Gerlach said. “It’s fun to learn about that stuff.” According to DWU’s Dean of Admissions Fredel Thomas, there were more students just like Gerlach who were coming to campus with an interested in ag-business degrees. After sitting down with officials at MTI, the program was formed, allowing for students to simultaneously attend both institutions for an ag-business bachelor’s degree. “This ag-business program has never had such a clear path to a four-year degree before,” Thomas said. “We want to make sure people know about it. SDSU has strong ag-business program, but not a lot of folks realize they can come to a smaller school, smaller area and get the same degree.”
8 SOUTH DAKOTA FARM & RANCH DECEMBER 2016
Thomas said by the institutions collaborating to create this program was filling a need students were asking for, and so far, it’s going “really well,” she said. Currently there are three students pursuing this program, with Gerlach being the first formal graduate in 2015. Students interested in the program work with faculty with Dakota Wesleyan and Mitchell Tech from beginning to end, and according to Gerlach, the staff was supportive in making sure his schedule worked. “We really love that we’re both here in Mitchell and we can work closely together. Mitchell benefits so much from having two very different schools that have a working relationship,” said Julie Brookbank, MTI’s director of communications. “It’s all about really good relationships. I can’t stress enough that we do a great job of the synergy between the two institutions and it’s really to the benefit of all students who attend both schools.” Gerlach, who also was a part of the wrestling team at Dakota Wesleyan, didn’t take classes at Mitchell Tech until his junior and senior years at DWU, but he enjoyed the atmospheres at both institutions. Gerlach said MTI was more ag-based than at Dakota Wesleyan, but it worked well for the programs. “I had a really good experience with it,” Gerlach said. “If it’s something you’re passionate about and find classes you really enjoy, I definitely encourage it for somebody else because it’s a focusedlearning and you do learn a lot.”
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Weed Control in Non-GMO Soybeans
With a little more homework producers can control weeds and keep their soil healthy. GARED SHAFFER
SOURCE: SDSU EXTENSION
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ROOKINGS, S.D. — In some markets, non-genetically modified organism soybeans are bringing $1 or more per bushel than genetically modified (GMO) soybeans. Weed control is a hesitation South Dakota farmers have when making a decision to plant non-GMO seeds in 2017 to take advantage of this potential premium. “Many farmers wonder if it is possible to continue no-till farming practices and plant non-GMO crops with resistant weeds growing in their fields. The answer is ‘yes,’” said Gared Shaffer, SDSU Extension Weeds Field Specialist. “With a little more homework producers can control weeds and keep their soil healthy.” Necessary components of weed management in non-GMO soybeans Weed control basics remain the same in non-GMO versus GMO fields, Shaffer explained.Begin with a weed-free field at planting Begin with weed-free field at planting “This means, do not plant unless the weeds prior to planting are controlled,” Shaffer said. “I cannot stress this enough with any crop, but you need to start with a clean field before planting.” To accomplish this, Shaffer encourages the use of a burndown herbicide before or at planting. He recommends a burndown herbicide which provides a broad spectrum of weed control such as glyphosate, paraquat, glufosinate(Liberty®). Other herbicides that may aid in weed control could include 2,4-D ester and a metribuzin product. Pre and post herbicide applications Applying pre-herbicides prior to planting gives farmers some time for a post application, as well as providing soybeans with a head start. “If needed a combination of burn-down with preherbicide could be used for extra control” Shaffer said. “If needed, farmers can also apply a post-herbicide when weeds are less than 4 to 6-inches tall after soybean emergence,” Shaffer said. The timeline for this may be anytime between two to six weeks after soybean emergence.
“The biggest decision here, is to choose herbicides that will provide a window to control early weeds and give the beans a head start,” Shaffer said. Examples of pre-herbicides for control depending on weed pressure, could include: Authority Assist®, Authority First®/Sonic®, Canopy®, Valor XLT®, Gangster®, Metribuzin, Python®, Scepter® and Valor®. As for post-herbicide control, Shaffer said it is best to control weeds at 2 to 4-inches tall. “If possible don’t allow them to reach over 6 inches tall when relying on herbicide control,” he said. Also, use a spray volume of at least 15 gallons per acre (gpa) and nozzles that produce medium-sized droplets. Some post-herbicide options include: Flexstar® or Rhythm® + Select®, Fusion®, etc (grass herbicides) + COC or MSO + AMS. Other options could include FirstRate®, Classic® or Synchrony®. If applied at 28 percent, this may improve weed control but also increase crop injury. If necessary and for late emerging weeds, apply Phoenix® or Cobra® three weeks later if troublesome broadleaf weeds exist, add a grass herbicide if late emerging grasses are a problem. WHAT ABOUT FALL APPLICATIONS? Shaffer discourages fall herbicide application. “Applications of herbicides in the fall are not as long lasting or effective compared to those applied in the spring, especially if the goal is to use fall application as a substitute for a spring treatment. There are options for fall application but usually they end up costing more and then a spring application is almost always necessary.” One combination that may be an option in the fall, Shaffer said may be glyphosate + 2,4-D or 2,4-D plus a low rate of a chlorimuron containing product. Shaffer encourages growers to also consider non-herbicide options which increase cash crop growth and decrease weeds. These methods include: crop rotation, cover crops, row spacing and livestock integration. Photo courtesy of www.naturalsociety.com
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Raw milk farmer keeps peace of mind Following a legislation decision made two years ago BY HANNAH RUHLMAN South Dakota Farm & Ranch PHOTOGRAPHY BY SOUTH DAKOTA FARM & RANCH
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REEMAN — It’s been nearly two years since legislation passed in South Dakota giving raw milk farmers like Tim Eisenbeis peace of mind to go about their business. It came as quite a relief for a future that, at times, looked uncertain. “Before the legislation passed, there were times I wondered how long I would be able to keep my business going,” said Eisenbeis, who operates Happy Grazing Farms, a small farm near Freeman. The farm produces about 85 gallons of raw milk per week to 275 households in and around the Sioux Falls area from the farm’s 40 cows. “Now, I can go about my day and not worry so much,” he said. “It’s a good feeling.” The worry didn’t fade easily, though, as the path to getting more freedom to sell raw milk was rocky. It began in 2014, with Senate Bill 126, titled “Regulate the sale of raw milk for human consumption.” It was introduced by raw milk proponents to the Health and Human Services committee, and was sponsored by 44 South Dakota senators and representatives. The bill pushed for fewer tests and to permit the sale of cream made from raw milk. Nothing was finalized in 2014, though, as the bill was tabled during what could be described as a legislative stalemate. Instead, an Agriculture and Natural Resources committee was formed at the request of the Department of Agriculture. The committee was composed of raw milk farmers, consumers, and officials from the Dept. of Ag. The group sponsored a new bill, SB45, in 2015. The bill specifically recognized raw milk for human consumption and permitted the sale of raw milk cream. Although it was already legal to sell to consumers at the place of production, raw milk lacked its own category in state dairy laws, which it achieved in the approved bill. According to Eisenbeis, raw milk needed its own category apart from milk in retail stores, because it is its own unique product. “I still have to regularly submit samples for testing and follow the rules,” said Eisenbeis. “But raw milk is different and therefore needed a different set of rules and standards.” South Dakota state law defines raw milk as milk that has not been pasteurized, and covers milk from cows, sheep, goats and other hoofed animals. Pasteurization involves heating milk to a high temperature for a short period and then cooling it off quickly before bottling. Opponents to raw milk say pasteurization rids milk of bacteria, while proponents say pasteurization also gets rid of nutritional value. Since the legislation’s passage, Eisenbeis said business has remained relatively stable, saying new customers aren’t flocking to purchase the now Department of Agriculture-approved product. But, it’s lessened the road blocks for those who enjoy producing or purchasing raw milk. “I was pleasantly surprised by what the workgroup came up with in 2015,” said Eisenbeis. “I feel like everyone — dairy farmers, raw milk farmers, the Department of Ag — were comfortable with the compromises made around the table.” The SD Dept. of Ag agreed the legislation passed two years ago seems to have been a happy medium. “The department believes that the most recent changes to the raw milk rules created a clear and certain process for raw milk producers and department employees and has functioned as it was intended to function,” said Ag Services Division Director Brandon Beshears. As the conversation about raw milk has quieted, Eisenbeis takes comfort in knowing that if controversy again stirs, raw milk is “protected under codified law.” DECEMBER 2016 SOUTH DAKOTA FARM & RANCH 15
Merit or Myth Website Unites Soil Scientists and Farmers SOURCE: SDSU EXTENSION
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ROOKINGS — Although most crop and livestock producers have a good idea of the desired outcomes that center on improved soil health, achieving these is not always easy. Anthony Bly, SDSU Extension Soils Field Specialist believes understanding soil is key to widespread improvement and preservation. “Soil is our most important natural resource,” Bly said. To improve understanding of soil and soil management practices, Bly encourages growers to become engaged in the Merit or Myth project (www.meritormyth.com ). “Merit or Myth seeks to engage ag producers, scientists and conservationists in an effort to address concerns or misconceptions about using soil health management practices, such as no-till,” Bly said. Bly explained that no-till farming practices, diverse crop rotations, cover crops and integrating livestock into crop production require a different kind of management when compared with conventional farming. “Somewhere, in most producers’
history, practices such as no-till that favor improved soil health may have been attempted,” Bly said. However, Bly added, complexities, such as the interactions of climate — precipitation and temperature — along with equipment availability and adjustment, planting dates, crop variety selection, fertilizer placement, and several other factors have come together presenting challenging hurdles for ag producers. “As a result, inaccurate conclusions or misconceptions, about why certain practices did not work may have caused producers to quit using them,” Bly said. Based on his experience, Bly said these concerns are often management issues that include planting into too much residue, low soil temperatures, too much soil moisture in the spring, weed concerns and basic economics. “So many times a crop farmer has said “it may work for you, but not for me on my farm,” while the crop producer immediately across the road from him, is successful,’” Bly explained. So, what keeps most crop
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producers from using or trying no-till farming, adopting more diverse crop rotations, establishing cover crops and using livestock to complete the system? Are the complexities true or false? The Merit or Myth project is a cooperative effort conducted by the South Dakota Soil Health Coalition, the USDA Natural Resources Conservation Service and other partners. “Many successful South Dakota
soil health producers are highlighted on this site, along with research conducted by South Dakota State University faculty, researchers and SDSU Extension staff who present the science in a series of short video clips, blogs, and podcasts,” Bly explained. The first Merit or Myth discussion: “Residue: A Friend or Enemy” features Dr. Dwayne Beck in a video entitled “Residue is Your Friend.” To view this video, visit iGrow.org.
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Is a fungicide necessary for winter wheat? SOURCE: SDSU EXTENSION
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ROOKINGS — A few cases of stripe rust, powdery mildew and tan spot have been reported in winter wheat
this fall. “Producers are wondering if it is worthwhile to apply a fungicide to control these fungal diseases,” said Emmanuel Byamukama, assistant professor & SDSU Extension plant pathologist. Growers need to consider a few factors before answering this question explained Byamukama. A fungicide is applied mainly as a protectant to prevent new infections from taking place and also to limit further inoculum development. This ensures that the leaves maintain their capacity to carry out photosynthesis.
However, for winter wheat in fall, leaves will soon die from freezing temperatures and therefore applying a fungicide may not be beneficial. In cases where winter wheat seedlings (2-3 leaf stage) are found with stripe rust and other fungal diseases, and warm fall weather (at least two weeks) is still in the forecast, a fungicide application may be necessary to help wheat plants establish well before vernalization. However, fields, where fungal diseases are being found in the fall, should be scouted early in spring. If these diseases are found on lower leaves early in spring, an early fungicide application at the herbicide timing may be needed. Stripe Rust Development and Spread: Stripe
rust is one the three cereal rusts that infect wheat and can result in severe yield losses. “The last two years have seen severe development of stripe rust promoted by wet and cooler (less than 65 degree Fahrenheit) spring weather,” said Byamukama. In mild winters or when snow cover provides insulation, stripe rust pathogen can survive on fall-infected leaves. In bitter cold winters, stripe rust inoculum does not overwinter in South Dakota but blows up from the Southern states on the northerly winds in the spring. The other fungal diseases common in wheat, such as tan spot and powdery mildew, are residue-borne and are quite common, especially in wheat planted into wheat stubble.
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Integrating crops, grazing may improve soil, livestock health B
FAVOR I T E FAM I LY
Pumpkin Chiffon Pie Ingredients 1/2 cup sugar 2 envelopes unflavored gelatin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon salt
SOURCE: SDSU EXTENSION
ROOKINGS — Adding a cover crop that livestock can graze to the rotation plan can improve soil health and help protect the environment. That’s the premise behind a four-year, nearly $4 million U.S. Department of Agriculture project, spearheaded by South Dakota State University assistant professor Sandeep Kumar of the Department of Agronomy, Horticulture and Plant Science. The integrated crop and livestock management system seeks to use crops, such as oats, sorghum, turnips, radishes or millet, planted after harvest for grazing, Kumar explained. The National Institute of Food and Agriculture project involves 26 scientists from five universities including North Dakota State University, University of Wisconsin-Madison, University of Nebraska-Lincoln and the South Dakota School of Mines and Technology along with USDA offices in Lincoln, Nebraska; Mandan, North Dakota; and Brookings. The researchers will assess the impact of incorporating grazing crops at seven sites covering three states-North Dakota, Nebraska and South Dakota. “We’re expecting this practice to help increase crop production,” explained Kumar. The researchers will share their results with producers through a quarterly newsletter, which will be available along with other project information at www.ipicl.org. Kumar said, “The hypothesis is that this system can alter nutrition cycling and improve soil resilience.” The practice may, in the long run, reduce the need for chemical fertilizers. One of the concerns the researchers seek to resolve is the availability of moisture. “The treatments are different in each state because of the variability in precipitation,” Kumar noted. In South Dakota, he said, “we are putting the cover crop in a three-year rotation, right after small grains, which are harvested in June and July.” At the Southeast Research Center near Beresford, for instance, the researchers are evaluating three treatments-corn-soybean-oat, cornsoybean-oat/cover crop and corn-soybean-oat/cover crop with grazing. In addition to sites at Brookings and Beresford, several producers in South Dakota, who have been utilizing an integrated crop-livestock management system for more than a year, have agreed to participate in the study. Though grazing cropland was once common, Kumar admitted, “most farmers are not into this practice.” The fall crop will not only provide nourishment to cattle, sheep, goats and other ruminants, but will bind nitrogen to the soil, reducing runoff into lakes and streams. Researchers will gather data on soils, crop and livestock performance and environmental parameters, Kumar explained. “The goal is greater sustainability.
1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 3/4 cup milk 2 egg yolks 1 cup canned pumpkin 1 cup whipping cream 2 tablespoons sugar Whipped cream (optional) Chopped toasted pecans (optional) 1/3 cup butter, melted 1 1/4 cups finely crushed gingersnaps (20 to 22 cookies)
Directions • Gingersnap Crust Preheat oven to 375 degrees F. Combine butter and gingersnaps in a medium mixing bowl; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and up sides to form a firm, even crust. Bake for 4 to 5 minutes or until edge is lightly browned. Makes 1 (9-inch) pie crust. • Filling In a heavy medium saucepan, stir together the 1/2 cup sugar, gelatin, cinnamon, allspice, salt, ginger, and nutmeg; stir in milk. Cook and stir over medium heat until gelatin dissolves. In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours). In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes). Transfer the filling to Gingersnap Crust. Cover and chill about 4 hours or until set. If desired, garnish with additional whipped cream and top with pecans. Servings Per Recipe 8
Stock Photo 18 SOUTH DAKOTA FARM & RANCH DECEMBER 2016
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