Ag & ranching 2018

Ag & Ranching

2018

By Sean Gephart Noxious Weed Program Coordinator

Northern Nevada has seen heavy rainfall this spring. The extra precipitation is beneficial for our crops, rangelands and restoration efforts, but rain also increases noxious weed growth.

Noxious weeds are plant species that are, or are likely to be, detrimental and destructive to Nevada’s landscape, property values and wildlife habitats.

Nevada has more than 40 species of noxious weeds. Some species, like Russian knapweed, are even toxic to livestock, and many can create a deadly fuel source for wildfires. Our program coordinates resources and efforts focused on proactive prevention and control of invasive weed species to benefit all land users in Nevada.

Spring is a great time to control noxious weeds Per Nevada Revised Statute 555.130, all landowners are responsible for noxious weeds control on their property. Young weeds emerge in the spring, making it a great time to control noxious weeds. A strategy of inte-

grated weed management, combining multiple control methods, is the most effective approach.

As you prepare, consider these integrated weed management recommendations.

Early detection, rapid response and consistent monitoring are key • Control methods may require multiple applications or methods in one growing season or over several growing seasons.

• Plant competitive species to reduce recurrence of weeds.

• Carefully follow label instructions if using pesticides.

• Be patient, some weeds take multiple seasons to control.

Always remember to clean your vehicle, clothes and pets if you have been in a weedinfested area. Use certified weed free forage and gravel materials to ensure you are not bringing noxious weeds onto your land.

Be aware of upcoming changes to Nevada’s noxious weed list Look for changes to the Nevada noxious weeds list later

Contact us for additional resources and help with identification Sean Gephart sgephart@agri.nv.gov (775) 353-3717 Andrea Moe amoe@agri.nv.gov (775) 353-3672 agri.nv.gov/noxiousweeds this year. Some species, like Black henbane, Giant reed, and Perennial Sow thistle are being moved to a different category.

Some new species, like Ventenata and Flowering rush will be added to the list. These changes are pending approval by the Nevada Board of Agriculture and Legislative Council Bureau.

Resources Find a Cooperative Weed Management Area (CWMA) that serves your area — agri.nv.gov/ cwma UNR Cooperative Extension (UNCE), for help with identifica-

Ventenata, pictured, is being added to the list of noxious weeds. tion — unce.unr.edu Download the EDDMapS app (available for iPhone and

android) to monitor treatments and help the NDA manage throughout the state.

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775-623-3060 www.phillipshomestore.com 1 — Ag & Ranching, a May, 2018 publication of Winnemucca Publishing

By Jennifer Whiteley

gular small, trian Tri-Tip is a in o rl . As a from the si muscle cut ferred to re ay also be roast, it m ast or the ro in om Sirlo as the Bott nder and ast. It is te Triangle Ro beef flavor ffering rich boneless, o . omical price at an econ rg .o d ar o — Beefb

For years, the beef Tri Tip found itself ground into hamburger or cut into cubes and sold as stew meat. This often-overlooked cut of meat is relatively inexpensive and very flavorful. Also known as a Bottom Sirloin Roast or a Triangle Roast, Tri Tip is a popular crescent shaped cut of beef. It comes from the Bottom Sirloin sub primal cut. The Tri Tip has a good amount of marbling throughout but is quite lean. Tri Tip roasts are popular because of its full flavor, lower fat content, and comparatively lower costs. It is a juicy, tender, and versatile roast that offers a rich beef flavor.

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History

Tri Tip became a local specialty in Santa Maria in the late 1950’s.

The roast is quite popular in the Central Coast of California, and gaining popularity in the western states. The Tri Tip is to the west, what the Brisket is to the south.

Cooking Methods

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Season with salt, pepper, garlic, and other seasonings and grill to a medium rare doneness.

Roast whole on a rotisserie, smoke in a pit, bake in an oven, or braise after searing on a grill. It is a fantastic roast that should be grilled indirectly for 30-40 minutes. You can also cut the Tri Tip into 1” thick steaks that grill up in about 8 minutes. Always let your steak or roast rest for 5-10 minutes before carving and serving. This allows the juices to redistribute and evens out the heat.

Because Tri Tip is lean, be careful not to overcook. Medium is as far as you should go with this cut to avoid drying out.

Within the Tri Tip cut, two different grain directions intersect: approximately half of the steak contains fibers running vertically and the other half contains long muscle fibers coming in at an angle. This makes slicing it correctly slightly more difficult than other meats. The tenderness of Tri Tip is in a large part reliant on how it is sliced post cooking. Incorrectly slicing meat can make a Tri Tip steak tough and chewy.

To correctly slice, first allow to rest at least 5 minutes before slicing. Next locate where the two grains intersect and cut vertically, splitting the roast roughly in half.

One side should be longer than the other.

Inspect the grain of each piece of the severed roast, slice perpendicular to the grain of each half. Enjoy!

Nutrition Each 3-ounce cooked serving contains 158 calories, 7 g fat, 23 g protein, .5 mg vitamin B6, 1.2 mcg vitamin B12, 1.5 mg iron, and 4.2 zinc.

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2 — Ag & Ranching, a May, 2018 publication of Winnemucca Publishing

Prep Time: 30 minutes Cook Time: 60 minutes Serves: 6 Ingredients: 3-pound Tri Tip roast, fat trimmed Dry Rub-(1/2 cup) 1/8 c. paprika 1 T. chili powder For 1 tsp. cayenne pepper 1 T. cumin 1 T. dark brown sugar 1 ½ tsp. granulated sugar 1 tsp. garlic powder 1 tsp. onion powder 1 T. salt 2 tsp. ground black pepper

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Instructions:

• Combine all dry rub ingredients in a small container and set aside.

• Trim fat from the Tri Tip roast. Place Tri Trip on a sheet of plastic wrap.

• Generously coat the Tri Tip with 4 T. of dry rub, 2 T. on each side. Store dry rub in an airtight container for later use.

• Tightly wrap the seasoned Tri Tip and refrigerate until ready to use. Allow the rub to settle into the meat for at least 3 hours, up to 3 days.

• When ready to grill, remove the seasoned Tri Tip from the refrigerator and allow to come to room temperature, about 1 hour.

• Heat the grill to medium-high heat if using a gas grill. Place the meat on the grill, searing one side for 10 minutes with the lid open. Turn Tri Tip over and sear for another 10 minutes. Turn heat down to medium and close the lid. Allow the meat to cook for about 15-25 minutes, checking temperature until the thickest part of the meat reaches 135*F for medium rare to medium doneness. The meat will continue to cook after being removed from the heat, so stop cooking at a temperature a few degrees lower than the desired doneness.

• Remove the Tri-Tip from the grill and allow to rest wrapped loosely in foil for at least 15 minutes before slicing. The foil will catch any juices from the meat, which can be added back to the meat after slicing for more flavor.

• Thinly slice the Tri Tip against the grain. Serve!

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Ag & Ranching, a May, 2018 publication of Winnemucca Publishing — 3

By Jennifer Whiteley Everywhere we turn, we are urged to eat organic, non-GMO, grass fed, antibiotic free, free range, the list goes on and on.

Buying vegetables in the supermarket, you are faced with the inevitable choice: conventional or organic? It’s a complex question, that carries a different significance for different people. It could mean healthier or more nutritious, or it could mean more ecofriendly, or even tastier. It can mean clean, good, or more expensive.

We are told that organic is more nutritious, it improves animal welfare, and helps the environment. Being both health and environmentally conscious, what we eat is seen as more important than ever. Is organic better, or is it all marketing hype?

In a nutshell, a 2012 study performed

by Stanford University’s Center for Health Policy that compared organic and conventionally produced foods found no evidence for organics being more nutritious. They determined “Scientific studies do not show that organic products are more nutritious or safer than conventional foods.”

In 2010, the organic food industry was estimated at $29 billion, and has continued to grow by about 10% a year. A March 2016 Consumer Reports analysis found that on average, organic food is 47% more expensive than conventional food. Organic food is more expensive to

produce, a study in the Proceedings of the National Academy of Sciences found that it only costs about 5-7% more to produce organic food. The price difference is not really justified, and organic farming has become more profitable than regular farming. From a price point of view, organic has become a synonym for luxury.

In 2012, a meta-analysis (a study of several similar studies) was published. A Stanford team analyzed 240 studies: 17 comparing populations consuming organic and conventional diets, and 223 studies that compared either the nutrient levels or the bacterial, fungal, or pesticide contamination or various fruits, vegetables, grains, meats, milk, poultry, and eggs grown organically and conventionally.

They found that there is little significant difference in the health benefits between organic and conventional foods. They also found that there were no consistent differences in the vitamin content of organic products versus their conventionally produced counterparts. Protein and fat content were similar, granting a significant difference was reported in organic milk, which contained higher levels of omega-3 fatty acids.

The most discussed environmental advantage of organic foods is that they

Many people like to purchase organic produce because they believe that it has not been sprayed with pesticides. This is not a correct assumption. The fact is most organic fruits and vegetables have been sprayed, but with different products. They may use pesticides that are derived from plants.

don’t have any chemical pesticides, but a 2010 study found that organic pesticides can actually have worse environmental impacts that conventional ones. While people choose organic food to avoid pesticides, organic food is completely nonGMO and some plants are less resistant to disease, so more organic pesticides

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must be used. The difference between organic pesticides and conventional pesticides is not that big. Organic pesticides come from natural sources and are not processed, but can contain the exact same substances as regular pesticides.

Organic pesticides pose the same health risks as conventional pesticides.

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4 — Ag & Ranching, a May, 2018 publication of Winnemucca Publishing

Animals on organic farms are not generally healthier either, like we are led to believe. A five-year US study showed that organic health outcomes are similar to that of conventional dairies.

Organic principles and regulations are designed to ensure that animals are treated humanely.

There are strict rules on the way animals are housed, guaranteeing a degree of comfort for the animals. Organic pigs and poultry may enjoy better access to open areas, but this increases their load of parasites, pathogens, and predators. Conscientious farmers and ranchers place their animal’s welfare and safety as one of their most important jobs, whether they are raising organic, or conventional.

For a single organic farm field, organic farming uses less energy, emits less greenhouse gasses, nitrous oxide and ammonia, and causes less nitrogen leeching than a conventional field. The drawback is that each organic field yields much less than a conventional field. To grow the same amount of organic produce as conventional produce, you need much more land, about 84% more. Essentially, the average organic produce results in the emission of about as much greenhouse gasses as their conventional counterpart, and about % more nitrous oxide, ammonia, and acidification. To produce the amount of food America uses today, but organically, we would

require increasing our farmland by the size of almost two United Kingdoms. Because organic agriculture is now done mostly by big corporations, not local producers, and the lower yields combined with the intensive use of machinery means that overall, in terms of emissions and pollution, organic agriculture is usually worse for the environment than conventional agriculture.

Essentially, organic food is a rich world phenomenon, with 90% of sales in North America and Europe. Despite a large increase in organic sales over the past 15 years, just 1% of global cropland is organic.

Almost half of humanity depends on food grown with synthetic fertilizers. Nobel Prize winner for starting the Green Revolution, Norman Borlaug pointed out that organic farming on a global scale would leave billions without food.

Organics are not healthier or better for animals. A widespread organics revolution will increase environmental damage, and decrease global forests.

If you want to eat healthier foods and minimize your environmental impact, you should buy local. Local produce is cost competitive with supermarkets, the goods will be fresher, less carbon dioxide is emitted, and local producers will be more than happy to answer any questions you might have.

Promoting local and small businesses is an added benefit.

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Ag & Ranching, a May, 2018 publication of Winnemucca Publishing — 5

By Jennifer Whiteley Which came first? The chicken or the egg? Which eggs are better for you, white eggs or brown eggs? But wait! Eggs come in green, blue, pink, and turquoise, and not just during Easter! Then there is free range, pastured, cage free, organic, battery cages, the list goes on, and if you are a conscientious consumer who wants to be ecofriendly, it gets even more complicated. What ever happened to just being able to buy a dozen eggs at the grocery store? Which type of eggs are better for you?

Not to mention the difference in price too! Sometimes people just make life so much more complicated than it needs to be.

We already know that eggs are a very good source of inexpensive, high quality protein.

More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Egg yolks contain more calories and fat. They are the source of

6 — Ag & Ranching, a May, 2018 publication of Winnemucca Publishing

Pastured poultry is a sustainable agriculture technique that calls for the raising of laying chickens, meat chickens (broilers), and/or turkeys on pasture, as opposed to indoor confinement. Humane treatment and the perceived health benefits of pastured poultry are causing an increase in demand for such products. Here free-range pasture chickens seek shade in their simple coop.

cholesterol, fat soluble vitamins A, D, E and K and lecithin - the compound that enables emulsification in recipes such as hollandaise or mayonnaise. In fact, a study published in Pediatrics

magazine has suggested that giving young children just one egg a day for six months, alongside a diet with reduced sugarsweetened foods, may help them achieve a healthy height

and prevent stunting. Just one large egg contains 77 calories, 6 grams of protein, 5 grams of fat, and trace amounts of carbohydrates.

Eggs also improve your cholesterol profile and do not raise your risk of cardiovascular disease.

Eggs tend to raise HDL (the “good”) cholesterol and they tend to change the LDL (the “bad”) cholesterol to a large subtype which is not associated with an increased risk of heart disease. Eggs are loaded with Choline, which is an important nutrient for the brain. It is required to synthesize the neurotransmitter acetylcholine and is also a component of cell membranes. Eggs contain high quality proteins with a perfect amino acid profile. Eggs are among the best sources of protein in the diet. Eggs are loaded with Lutein and Zeaxanthin, which protect the eyes.

These antioxidants significantly reduce the risk of Macular Degeneration and Cataracts, which are among the leading causes of vision impairment and blindness in the elderly. Eggs for breakfast can help you lose body fat. Eating eggs for breakfast help to keep you fuller throughout the day, leading to less snacking, which can lead to weight loss.

What do all of these different labels mean?

Conventional eggs are eggs laid by hens living in cages with access to feed, water, and security. The cages serve as nesting space as well as for production efficiency. In this type of hen house, the birds are more readily protected from the elements, from disease and from natural and unnatural predators.

Free-Range Eggs are eggs produced by hens that have access to outdoors in accordance with weather, environmental or state laws. In addition to consuming a diet of grains, these hens may forage for wild plants and insects and are sometimes called

pasture-fed hens. They are provided floor space, nesting space and perches. Cage-Free Eggs are eggs laid by hens at indoor floor operations, sometimes called free-roaming. The hens may roam in a building, room or open area, usually in a barn or poultry house, and have unlimited access to fresh food and water, while some may also forage for food if they are allowed outdoors. Cage-free systems vary and include barn-raised and free-range hens, both of which have shelter that helps protect against predators. Both types are produced under common handling and care practices, which provide floor space, nest space and perches.

Depending on the farm, these housing systems may or may not have an automated egg collection system. Organic Eggs are produced according to national U.S. Department of Agriculture organic standards related to methods, practices and substances used in producing and handling crops, livestock and processed agricultural products. Organic eggs are produced by hens fed rations with ingredients that were grown without most conventional pesticides, fungicides, herbicides or commercial fertilizers.

To answer the big question, at the end of the day an egg is an egg. How ever it is produced, it still contains the same nutritional content. The production method doesn’t make one egg any healthier than the other. It boils down to personal preference.

If chickens running amuck, eating bugs and chicken manure doesn’t appeal to you, you have options.

Fresh eggs are best, and the best way to ensure a fresh egg is to buy local and support small business!

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Ag & Ranching, a May, 2018 publication of Winnemucca Publishing — 7

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Orovada, Nevada 8 — Ag & Ranching, a May, 2018 publication of Winnemucca Publishing