thoughts from the think about horse hay needs now...
TRANSCRIPT
Think About Horse Hay Needs Now In the midst of a bountiful first cutting of hay a University of Kentucky equine specialist reminds horse owners to start thinking about how much hay they need in the future ldquoThe photos Irsquom seeing look greatrdquo said Bob Coleman extension equine specialist with the UK College of Agriculture Food and Environment ldquoThere is some good-looking hay out there but growing conditions and weather could change things up here at home or across the country and that will move hay either across the state to a neighboring state or wherever the need may be at the timerdquo Feeding horses is expensive Coleman encourages producers to plan for how much hay they may need this winter while growing conditions are ideal ldquoDo the math and figure out how much your horses needrdquo Coleman said ldquoWhen planning your hay budget consider your horsersquos weight and plan for feeding 2 of their weight per day in hayrdquo For example a 1200-pound horse will need 24 pounds of hay per day ldquoHow many days do you think you will need to feed at that raterdquo Coleman asked ldquoWill you have pasture to use thereby reducing your hay needs or will you have horses in the barn that get hay each dayrdquo For example if owners will need to feed for 180 days then they will need to multiply 24 pounds by 180 to get the total amount of hay they need The more horses they are feeding the more hay they will need
Thoughts from the ldquoFarmicistrdquo Greetings from the Extension office I hope everyone got their first cutting of hay done smoothly and had good yields Irsquove had several questions about low yielding fields this year Feel free to call and we can discuss some potential causes and options to increase your yield for your second cutting or use alternative forages to fill in the gap The CFAP sign-ups are going on until August 28 2020 I encourage you to call Farm Service Agency and schedule an appointment if you havenrsquot already to get your application submitted We have information about the payments and application for the program at the Extension office and online Just a reminder the Boone County Extension office is still operating a little differently but we are still offering assistance If you would like to rent any of the equipment please call the office and we will make arrangements to assist you All of the programs listed in this newsletter are being offered online You will be notified by newsletter when in-person programs will be offered again In the meantime visit our website youtube channels and social media for demonstration videos and virtual farm tours
Happy Farming
(Continued on next page )
A 1200-pound horse need about 24 pounds of hay per day Download Photo by Steve Patton
Another thing to consider is how owners plan to feed hay Using a feeder may help reduce wasted feed ldquoFeeders can reduce waste but they wonrsquot eliminate itrdquo Coleman said ldquoMake sure you figure in an amount for waste perhaps about 10 Not using a feeder can cause a hay waste of up to 50rdquo Storage is an important consideration Store hay in a covered well-drained area to reduce waste ldquoThinking back to our example of a 1200-pound horse and figuring in all potential waste considerations that horse will need approximately 26 tons of hay or 104 50-pound bales of hay in a yearrdquo he said Many owners have more than one horse with different weights For those scenarios Coleman suggests either doing individual calculations for each horse or using an average body weight for all horses Equine managers should have a nutrient analysis done on their hay That will help horse owners know whether or not they need to supplement the forage to meet their horsesrsquo needs The Kentucky Department of Agriculture offers a Forage Testing Program Producers can find more information about sample submission which has recently changed and program costs at httpswwwkyagrcommarketingforageprogramhtml By Aimee Nelson httpsnewscaukyeduThink20about20horse20hay20needs20now
Hay Yie lds Of f Donrsquot Panic Therersquos Time to Take Act ion Some suggest hay yields are half of normal Is that the result of late freezes or more timely harvest this year I hope you are not having the hay season I am having While the quality of my hay is good my yields are extremely disappointing With over half of my fields made I am around 50 of a normal crop The two late freezes killed back growing grass last month and honestly I am mowing hay earlier than most years I am also doing it much faster with my youngest son not working this summer at the Wilmington College farm due to the virus and helping on the farm Another thing I have noticed over the past few years is that some hay fields have less fescue and orchard grass and more poor quality forages like cheat grass reducing quality and yields If it looks like hay is going to be short this year here are a few thoughts for the short term and for the long term First is there hay you can make from some property not too far from where you live Sometimes owners may let fields be made at a reasonable price if they are faced with having to pay someone to mow it for them just to maintain open space Will your fields benefit from fertilizer and lime Applications made soon can provide a response this season providing more hay Do you have some unproductive cattle that can be marketed Have you ever considered planting some warm season annuals like millet sorghum or sudangrass They can provide a lot of tonnage until frost In the next month or two you can plan for ways to extend the grazing season by stockpiling cool season grass We know that adding nitrogen (I recommend 50 NAcre) will increase yields Brassicas such as turnips planted in July can provide 10000 pounds of dry matter in 90 days Cereal rye and oats or a combination of small grains and brassicas are options as well If you have access to corn stalks this fall that is a great option If you have corn fields I have seen success flying on small grains andor brassicas in the late summer providing a great mixture of corn stalks and annuals to graze in the fall Finally shelled corn can be fed this winter to stretch hay supplies if needed In the long term consider improving fertility then re-seeding fields with improved varieties of grasses and legumes if you have unimproved hay fields It pays to use top quality seed especially when you factor in the total cost to re-seed then how many years you should have the crop You should have better yield and quality You can seed in late summer (I recommend August) or in the spring Late summer seedings typically have fewer weed problems but if you have a lot of deer in you area their grazing pressure can put severe stress on the crop during the late fall and winter (Continued on next page )
The good news is that the remaining hayfields on my farm are in much better shape and with some fertilizer in the next week or two we should have a good second cutting and eventually grow enough feed for the cattle we keep this winter We are still in early June and if we figure out our best options now and take action we will have less of a chance of a shortage of feed this winter Source Chris Penrose Extension Educator Ag and Natural Resources Morgan County
Hay F ire Prevent ion and Control Fires that damage or destroy hay and barns cost farmers thousands of dollars in building and feed replacement costs and in lost revenues Many of these fires are caused by the spontaneous combustion of hay that usually occurs within six weeks after baling This publication discusses the cause and prevention of hay fires and provides guidelines to follow when a hay fire is detected What Causes Hay Fires Freshly cut forage is not dead respiration (the burning of plant sugars to produce energy) continues in plant cells and a small amount of heat is released in the bale Many producers refer to this elevation in bale temperature as ldquosweatingrdquo or ldquogoing through a heatrdquo In hay that is baled at the proper moisture concentration plant cell respiration has slowed dramatically and will eventually cease The heat generated by plant cell respiration in hay bales is normal and generally of little consequence However if bale moisture levels are too high (greater than 20 percent) the heat and moisture will provide a suitable environment for the growth and multiplication of mesophilic (warm temperature) bacteria that are present on forage crops The respiration of mesophilic bacteria releases additional heat in the bale and interior bale temperatures can reach 130deg to 140degF At this temperature range most mesophilic bacteria die and interior bale temperatures start to decline This cycle of heating and cooling may occur several times during the weeks after baling as the microbial population increases and decreases However the maximum temperature decreases during each subsequent cycle The interior bale temperature will eventually stabilize near the ambient temperature Hay that has sustained these heat cycles has lost much of its quality as a feeding source but is unlikely to catch fire Baled hay becomes a potential fire hazard when the interior bale temperature does not cool after the first heating cycle This occurs when the respiratory heat created by the mesophilic bacteria provides an environment favorable for the growth and multiplication of thermophilic (heat loving) bacteria The thermophilic organisms multiply and the heat produced by their respiration can raise the interior bale temperature to 170degF before microbial activity ceases The thermophilic bacteria and their respiration heat convert the hay to a form similar to a carbon sponge with microscopic pores This damaged material combines readily with oxygen at high temperatures and can self ignite in the presence of oxygen
Broccoli amp Beef Stir-Fry
1 lb lean beef steak sliced diagonally across the grain into thin strips 1 Tbsp plus frac12 cup stir-fry sauce 1 clove minced garlic 4 Tbsps canola oil divided 1 medium red onion cut into frac12 inch dice 1 sweet red pepper cut into frac12 inch dice 1 medium yellow squash cut into frac14 inch slices 2 cups fresh broccoli florets 1 cup cauliflower florets frac12 tsp crushed red pepper flakes Combine 1 tablespoon stir-fry sauce and minced garlic in a bowl Add the beef strips Let stand 15 minutes Heat 1 tablespoon canola oil in a large skillet or wok Add beef and stir fry for one minute Remove beef from skillet Heat the remaining 3 tablespoons canola oil in the skillet or wok Add vegetables Stir-fry for four minutes or until vegetables are crisp-tender Return beef to skillet Add the remaining frac12 cup stir-fry sauce and red pepper flakes Cook and stir 1 to 2 minutes longer until heated through Makes 8 (1 cup) servings Per serving 180 calories 10g fat 15g saturated fat 0g trans fat 25 g cholesterol 630 mg sodium 9g carbohydrate 2g fiber 3g sugar 15g protein Source httpswwwplaneatmovecomrecipesrecipebroccoli-and-beef-stir-fry Plate it up Kentucky Proud Project wwwfruitsandveggiesmattergov
(Continued on next page )
(Continued on next page )
Reducing the Risk of Hay Fires Hay moisture concentration has a major effect on the microbial activity that can lead to hay fires Therefore hay should be cured to the proper moisture concentration prior to baling Virginia Cooperative Extension recommends baling at a moisture concentration of 20 percent or less for small rectangular bales Large rectangular or round bales should be baled at 18 percent moisture or less See Determining Forage Moisture Concentration Virginia Cooperative Extension (VCE) publication 442-106 for more information on hay moisture concentration Weather conditions during hay curing have the greatest influence on achieving proper moisture concentration Ideal hay-curing weather is slightly windy with a relative humidity of 50 percent or less Hay should not be baled in the early morning because its moisture concentration increases overnight when the air is humid Carefully monitor the weather forecasts before scheduling hay-making operations Using specialized hay equipment can help reduce hay moisture concentration by increasing crop drying rates especially during good hay-curing weather Conditioning equipment crimps or abrades crop stems to break up the waxy cuticle layer surrounding the stem This process allows plant moisture to evaporate and speeds up the crop drying rate Tedders fluff spread or move windrows to improve air movement through the crop Windrow turning equipment lifts inverts and fluffs windrows As a result the bottom side of the windrow is then exposed to the sun which speeds up drying during good hay-curing weather Hay preservatives can reduce the risk of hay fires because they inhibit or reduce the growth of bacteria in moist hay Propionic acid is a liquid that is applied to hay during baling and is the most effective preservative available However a tank and a spray application system must be added to the baler to handle the preservative Furthermore spray nozzles must be spaced so that the chemical is distributed over all the forage as it enters the baling chamber The amount of propionic acid that must be applied depends upon the hay moisture concentration Small bales with a moisture concentration between 20 percent and 25 percent should be treated with about 05 percent propionic acid on an as baled basis The application rate should be increased to 1 percent for hay with a moisture concentration between 25 percent and 30 percent Propionic acid and other hay preservatives may not work for hay with a moisture concentration greater than 30 percent The two main disadvantages of using propionic acid are its corrosiveness and the cost of the equipment necessary to apply the preservative The estimated cost of adding spraying equipment to a baler is $1000 to $1500 Hay that is baled at the proper moisture concentration can become a potential fire hazard if it becomes wet during storage Hay barns should be weather tight and have adequate drainage so water will not enter the barn and damage hay during storms Hay that is temporarily stored outside should be covered with plastic or some other waterproof material to prevent rain penetration Uncovered bales should be arranged so that air can circulate freely between bales to promote drying Protect bales from ground moisture by placing them on a bed of gravel old tires poles or pallets
Monitoring Hay Temperatures during Storage The temperature of hay that has been baled at a high moisture concentration should be checked twice a day for six weeks after baling Use a probe and thermometer to accurately determine the temperature inside a stack of hay A simple temperature probe can be made in the farm shop from a 10-foot piece of 34-inch diameter iron pipe Drill eight 316-inch diameter holes about three inches from one end then hammer that end of the pipe together to form a sharp edge (Figure 1) Commercial temperature probes are available but are often too short to monitor the maximum interior temperature zone within a hay stack
Figure 1 Homemade hay temperature probe with thermometer
Check hay temperature in the center of the stacked hay The easiest way to do this is from the top of the stack Do not walk directly on the stacked hay pockets may have already burned out under the hay surface Place boards plywood or a ladder on the hay and walk on those instead This will spread the weight of the person monitoring the temperature over a larger area and help keep him from falling into burned out cavities Be sure to use a lifeline in case the hay surface collapses into a fire pocket A second person standing safely away from the hay should hold the other end of the rope to pull the person monitoring the temperature out in case the hay surface collapses into a fire pocket Drive the probe from the top of the hay stack into the inner most bales Lower a thermometer to the end of the probe with a piece of light wire After 10 to 15 minutes retrieve the thermometer and read the temperature If the temperature has reached 150degF the temperature is likely to increase and hay bales should be moved to allow increased air circulation and cooling (Table 1) Continue monitoring the temperature every two or three hours Fire is imminent if interior bale temperatures exceed 175degF and fire is present at temperatures greater than 200degF Other symptoms of hot hay or an internal hay fire include a slight caramel or strong burning odor visible vapor or smoke a strong musty smell andor hay that feels hot to the touch If any of these symptoms occur call the fire department immediately Let firefighters take control of the situation once they arrive Do not move hay if signs of fire are present Moving hay exposes the overheated or smoldering hay to oxygen and may cause the fire to burn uncontrollably Source Hay Fire Prevention and Control PUBLICATION 442-105 Virginia Cooperative Extension httpwwwextvtedu
Handling of Backyard Flocks to Reduce Risk
of Salmonella Infection When school is out and the weather turns warmer people become more interested in raising backyard chickens Since human interactions with poultry can raise the risk of bacterial infections University of Kentucky poultry specialists are urging new and experienced backyard flock enthusiasts to remember safe handling principles ldquoWersquore seeing an even higher interest in raising backyard flocks this yearrdquo said Jacquie Jacob poultry extension manager for the UK College of Agriculture Food and Environment ldquoIt may be because many people are staying home more during the COVID-19 pandemic and expanding their interests Since you can order chicks through the mail it can be a popular stay-home adventure Every year we seem to see an uptick in salmonella outbreaks linked to backyard flocks so itrsquos a good time to emphasize safe management practicesrdquo The Centers for Disease Control and Prevention reports that Kentucky has one of the higher rates of current salmonella infections in United States As of May 15 Kentucky was reporting nine cases The CDC reports 97 cases nationwide ldquoItrsquos important to remember that we are just in the beginning of this outbreakrdquo Jacob said ldquoItrsquos important for people to stay safe around their chicks to keep cases to a minimum In 2019 Kentucky had 41 casesrdquo All the outbreaks have a few things in common including brooding and raising poultry in the house letting birds run loose and deposit droppings everywhere not washing hands after handling eggs and
(Continued on next page )
Table 1 Temperature interpretations for hay stacks
Temperature (degF) Interpretation
lt130 Continue monitoring temperature twice a day
130 ndash 140 Temperature may go up or down Recheck in a few hours
150
Temperature will most likely continue to climb Move the hay to provide air circulation and cooling Monitor temperature every two hours
ge175
Fire is imminent or present Call the fire department immediately Con-tinue probing and monitoring the temperature
birds washing dirty eggs in kitchen sinks and not disinfecting the sink afterward and allowing birds to have close contact with human mouths and noses ldquoA large number of cases have involved children under age 5rdquo Jacob said ldquoItrsquos especially important for families with backyard flocks to teach their children safe handling practicesrdquo Jacobs presented a webinar earlier this year about staying healthy with backyard flocks It is available online at httpslearnextensionorgevents3757 It is important to remember that the intestinal tracts of all mammals and birds have various types of bacteria as part of their natural intestinal microflora and many situations naturally expose people to those bacteria Some types of bacteria cause disease so hygiene is always important Vigorously washing hands with soap and warm running water is vital Jacob said to remember to wash the backs of hands between fingers and under fingernails and then rinse well and thoroughly dry If there is no access to running water anti-bacterial hand sanitizers or wipes are acceptable ldquoI know itrsquos hard to tell children not to nuzzle or kiss animals chicks and ducklings but it is necessary to avoid infectionrdquo Jacob said ldquoAlways remind children not to touch their face after handling birds and donrsquot allow them to eat or drink before thoroughly washing their hands Most of these sanitation techniques are the same things health professionals are telling us to do to prevent COVID-19 infectionrdquo If backyard flock owners are thinking about selling eggs from their flock Jacob recommends they learn about egg laws UK College of Agriculture Food and Environment has a publication detailing those regulations online at httpwww2caukyeduagcommpubsASCASC229ACS229pdf Contact Jacquie Jacob
Riparian Buffer St r ips Riparian buffer strips are zones of native trees shrubs and grasses designed to protect the temperature and clarity of moving water and to prevent agricultural chemicals and soil from eroding directly into stream water The Kentucky Water Quality Act of 1994 encouraged farmers to protect their streams from soil erosion and compaction from livestock Best management practices (BMPs) for people who are harvesting timber require streamside management zones (SMZs) A classic riparian buffer strip is fairly wide (the USDAForest Service recommends a total of 66 feet) with three distinct bands or zones (see Figure 1) Zone 1 is directly next to the water and consists of native riverbank tree species such as sycamore (Platanus americana) river birch (Betula lenta) native poplars (Populus species not tulip-poplar) red maple (Acer rubrum) or willows (Salix spp) and tree species that are able to become established and grow rapidly Zone 1 should be left as undisturbed as possible although if the landowner selects tree species that can be coppiced (ones that readily resprout when cut) there is potential for some
(Continued on next page )
4-week Online Series July 23 amp 30 August 6 amp 13
700 pm
2020 has presented unique challenges in all aspects of life Managing a farm
business in uncertain times can be difficult Join our host Dr Steve Isaacs University of
Kentucky Cooperative Extension Service for a weekly webinar series as we invite a series of speakers to discuss how to come
through current issues facing farm families Topics include
Four Pillars of Business Success Well-being Tips
Life After Government Supports USDA Farm Service Agency Farm Credit Mid-America
Register online
httpsbitly2020FarmFamily Registration deadline July 20
For additional information
call Boone County Extension at 859-586-6101
or contact Sarah Hanks at 859-218-3323 or
sarahlovetthanksukyedu
utilization of the tree species at a later time Zone 2 is farther away from the water and consists of native shrub species Depending on whether the landowner would like some type of non-timber forest product to sell or would like flowering species that would be aesthetically pleasing a mixture of shrubs could be planted including for example dogwoods (Cornus spp) and corkscrew willow (Salix matsudana lsquoTortuosarsquo) Zone 3 is the most interior of the three zones and consists of native grasses and forbs This too once established could be mowed for a crop or as forage for livestock but should be left undisturbed until it is fully established The most obvious benefit of riparian buffer strips is protection of water quality However they also control surface runoff and soil erosion stabilize eroding stream banks and depending on species selected supply food and cover for wildlife In addition they improve aquatic habitats for fish and other aquatic species and potentially can generate income from harvested timber and non-timber forest products Another important role of riparian buffer strips is to mitigate damage or protect agricultural fields from flooding When selecting species for the different zones choose tree species for the streamside zone that are water loving and flood resistant It is not necessary to select shrub species for Zone 2 that are flood resistant because these species will be located farther from the water than the tree zone As with all agroforestry systems when one is mixing tree shrub and herbaceous species it is important to be sure the species chosen are compatible with one another and that whatever fertilizers andor biocides needed will be tolerated by all species involved Since the purpose of the riparian buffer strip is to protect the stream and filter unwanted materials the spacing of both trees and shrubs should be relatively tight―6 to 8 feet apart for tree species and 3 to 4 feet apart for shrub species The herbaceous layer of grasses and forbs should be seeded densely Consider especially if the stream banks are both steep and susceptible to erosion whether special bioengineering of the banks is necessary involving such things as geotextiles rip-rap gabions or fascines (bundled fresh-cut branches tied together and placed parallel to the stream to form ldquologsrdquo that can be buried and may sprout new growth to resist stream flow) If agricultural fields near the stream have been tiled do not plant tree species near the tiles―grasses only Once established riparian buffer strips should begin to take on the appearance of a natural forest Loss of income from land taken out of agricultural production to establish such buffer strips should eventually be offset by products that can be harvested from the strips themselves Also agricultural crops will not suffer from flooding as they might have prior to the establishment of the riparian buffer strip and loss of income for agricultural crops will be less than they might have been before the establishment of the buffer strip If a landowner has only forest land and is considering a timber harvest at some time in the near future the forested area closest to the streams could be managed along the same lines as a riparian buffer strip and have shrubs andor grasses interplanted among existing trees to protect the streams during the harvesting operation Contributed by Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education Written By Deborah B Hill Department of Forestry
Photo credit USDA National
Figure 1
Mark your calendars now Direct to Consumer Beef
Webinar Series July 14 15 16 bull 700 pm On-line Crossing Through This
Managing Farm amp Family in 2020 July 23 30 Aug 6 13 bull 700 pm On-line
Direc t - to-Consumer Beef Webinar Series A Direct-to-Consumer Beef Webinar Series will be presented on the evenings of July 14 15 amp 16 to help producers new to selling beef with production practices processing and sales and marketing questions Kentucky Center for Agriculture and Rural Development Kentucky Cattlemenrsquos Association and the University of Kentucky are coming together to present information that should help producers navigating beef sales for the first time Wersquoll hear from experts on beef production basics processing meat for sale business development and marketing and consumer preferences The webinar will also include perspectives from a local meat buyer cattle farmers who are selling locally and representatives from Kentucky Proud and the Governorrsquos Office of Agricultural Policy Join us by registering for the live webinars here httpszoomuswebinarregisterWN_a7pM6nqOSlGy1-FfTkP-Sg If you are unable to join and are interested in the content the webinars will be recorded and uploaded to our YouTube Channel once the series is over For additional questions about the webinar series contact Olivia Vogel at ovogelkcardinfo or call 859-550-3972
Direct-to-Consumer Beef Webinar Series (1 of 3)
Tuesday July 14 middot 7 ndash 815 pm Topic Producing Finished Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Finishing Beef Production Basics Dr Jeff Lehmkuhler UK
Beef Producer Panel QampA Melissa Ballard Bluegrass Beef Nathan Lawson Big Springs Beef
Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (2 of 3)
Wednesday July 15 middot 7 ndash 815 pm Topic Processing Planning and Marketing Local Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Processing Beef What to Know Before You Committ
Dr Greg Rentfrow UK A Processorrsquos Perspective John Edwards Trackside Butcher Shoppe
Beef to Market Business Plan Brent Lackey KCARD Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (3 of 3)
Thursday July 16 middot 7 - 815 pm Topic Selling Local Beef
Consumer Preferences amp Kentucky Cattlemenrsquos Overview Alison Smith and Katelyn Hawkins Kentucky Cattlemenrsquos Association
Beef Buyer Panel QampA Restaurant TBD Institution Carolyn Gahn University of Kentucky Aramark
Retail Katelyn Hawkins Kentucky Cattlemenrsquos Association Kentucky Proud Buy Local Kentucky Department of Agriculture
Michelle Simon Boone County Extension Agent for Agriculture Education michellesimonukyedu
Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education laceylaudickukyedu
Another thing to consider is how owners plan to feed hay Using a feeder may help reduce wasted feed ldquoFeeders can reduce waste but they wonrsquot eliminate itrdquo Coleman said ldquoMake sure you figure in an amount for waste perhaps about 10 Not using a feeder can cause a hay waste of up to 50rdquo Storage is an important consideration Store hay in a covered well-drained area to reduce waste ldquoThinking back to our example of a 1200-pound horse and figuring in all potential waste considerations that horse will need approximately 26 tons of hay or 104 50-pound bales of hay in a yearrdquo he said Many owners have more than one horse with different weights For those scenarios Coleman suggests either doing individual calculations for each horse or using an average body weight for all horses Equine managers should have a nutrient analysis done on their hay That will help horse owners know whether or not they need to supplement the forage to meet their horsesrsquo needs The Kentucky Department of Agriculture offers a Forage Testing Program Producers can find more information about sample submission which has recently changed and program costs at httpswwwkyagrcommarketingforageprogramhtml By Aimee Nelson httpsnewscaukyeduThink20about20horse20hay20needs20now
Hay Yie lds Of f Donrsquot Panic Therersquos Time to Take Act ion Some suggest hay yields are half of normal Is that the result of late freezes or more timely harvest this year I hope you are not having the hay season I am having While the quality of my hay is good my yields are extremely disappointing With over half of my fields made I am around 50 of a normal crop The two late freezes killed back growing grass last month and honestly I am mowing hay earlier than most years I am also doing it much faster with my youngest son not working this summer at the Wilmington College farm due to the virus and helping on the farm Another thing I have noticed over the past few years is that some hay fields have less fescue and orchard grass and more poor quality forages like cheat grass reducing quality and yields If it looks like hay is going to be short this year here are a few thoughts for the short term and for the long term First is there hay you can make from some property not too far from where you live Sometimes owners may let fields be made at a reasonable price if they are faced with having to pay someone to mow it for them just to maintain open space Will your fields benefit from fertilizer and lime Applications made soon can provide a response this season providing more hay Do you have some unproductive cattle that can be marketed Have you ever considered planting some warm season annuals like millet sorghum or sudangrass They can provide a lot of tonnage until frost In the next month or two you can plan for ways to extend the grazing season by stockpiling cool season grass We know that adding nitrogen (I recommend 50 NAcre) will increase yields Brassicas such as turnips planted in July can provide 10000 pounds of dry matter in 90 days Cereal rye and oats or a combination of small grains and brassicas are options as well If you have access to corn stalks this fall that is a great option If you have corn fields I have seen success flying on small grains andor brassicas in the late summer providing a great mixture of corn stalks and annuals to graze in the fall Finally shelled corn can be fed this winter to stretch hay supplies if needed In the long term consider improving fertility then re-seeding fields with improved varieties of grasses and legumes if you have unimproved hay fields It pays to use top quality seed especially when you factor in the total cost to re-seed then how many years you should have the crop You should have better yield and quality You can seed in late summer (I recommend August) or in the spring Late summer seedings typically have fewer weed problems but if you have a lot of deer in you area their grazing pressure can put severe stress on the crop during the late fall and winter (Continued on next page )
The good news is that the remaining hayfields on my farm are in much better shape and with some fertilizer in the next week or two we should have a good second cutting and eventually grow enough feed for the cattle we keep this winter We are still in early June and if we figure out our best options now and take action we will have less of a chance of a shortage of feed this winter Source Chris Penrose Extension Educator Ag and Natural Resources Morgan County
Hay F ire Prevent ion and Control Fires that damage or destroy hay and barns cost farmers thousands of dollars in building and feed replacement costs and in lost revenues Many of these fires are caused by the spontaneous combustion of hay that usually occurs within six weeks after baling This publication discusses the cause and prevention of hay fires and provides guidelines to follow when a hay fire is detected What Causes Hay Fires Freshly cut forage is not dead respiration (the burning of plant sugars to produce energy) continues in plant cells and a small amount of heat is released in the bale Many producers refer to this elevation in bale temperature as ldquosweatingrdquo or ldquogoing through a heatrdquo In hay that is baled at the proper moisture concentration plant cell respiration has slowed dramatically and will eventually cease The heat generated by plant cell respiration in hay bales is normal and generally of little consequence However if bale moisture levels are too high (greater than 20 percent) the heat and moisture will provide a suitable environment for the growth and multiplication of mesophilic (warm temperature) bacteria that are present on forage crops The respiration of mesophilic bacteria releases additional heat in the bale and interior bale temperatures can reach 130deg to 140degF At this temperature range most mesophilic bacteria die and interior bale temperatures start to decline This cycle of heating and cooling may occur several times during the weeks after baling as the microbial population increases and decreases However the maximum temperature decreases during each subsequent cycle The interior bale temperature will eventually stabilize near the ambient temperature Hay that has sustained these heat cycles has lost much of its quality as a feeding source but is unlikely to catch fire Baled hay becomes a potential fire hazard when the interior bale temperature does not cool after the first heating cycle This occurs when the respiratory heat created by the mesophilic bacteria provides an environment favorable for the growth and multiplication of thermophilic (heat loving) bacteria The thermophilic organisms multiply and the heat produced by their respiration can raise the interior bale temperature to 170degF before microbial activity ceases The thermophilic bacteria and their respiration heat convert the hay to a form similar to a carbon sponge with microscopic pores This damaged material combines readily with oxygen at high temperatures and can self ignite in the presence of oxygen
Broccoli amp Beef Stir-Fry
1 lb lean beef steak sliced diagonally across the grain into thin strips 1 Tbsp plus frac12 cup stir-fry sauce 1 clove minced garlic 4 Tbsps canola oil divided 1 medium red onion cut into frac12 inch dice 1 sweet red pepper cut into frac12 inch dice 1 medium yellow squash cut into frac14 inch slices 2 cups fresh broccoli florets 1 cup cauliflower florets frac12 tsp crushed red pepper flakes Combine 1 tablespoon stir-fry sauce and minced garlic in a bowl Add the beef strips Let stand 15 minutes Heat 1 tablespoon canola oil in a large skillet or wok Add beef and stir fry for one minute Remove beef from skillet Heat the remaining 3 tablespoons canola oil in the skillet or wok Add vegetables Stir-fry for four minutes or until vegetables are crisp-tender Return beef to skillet Add the remaining frac12 cup stir-fry sauce and red pepper flakes Cook and stir 1 to 2 minutes longer until heated through Makes 8 (1 cup) servings Per serving 180 calories 10g fat 15g saturated fat 0g trans fat 25 g cholesterol 630 mg sodium 9g carbohydrate 2g fiber 3g sugar 15g protein Source httpswwwplaneatmovecomrecipesrecipebroccoli-and-beef-stir-fry Plate it up Kentucky Proud Project wwwfruitsandveggiesmattergov
(Continued on next page )
(Continued on next page )
Reducing the Risk of Hay Fires Hay moisture concentration has a major effect on the microbial activity that can lead to hay fires Therefore hay should be cured to the proper moisture concentration prior to baling Virginia Cooperative Extension recommends baling at a moisture concentration of 20 percent or less for small rectangular bales Large rectangular or round bales should be baled at 18 percent moisture or less See Determining Forage Moisture Concentration Virginia Cooperative Extension (VCE) publication 442-106 for more information on hay moisture concentration Weather conditions during hay curing have the greatest influence on achieving proper moisture concentration Ideal hay-curing weather is slightly windy with a relative humidity of 50 percent or less Hay should not be baled in the early morning because its moisture concentration increases overnight when the air is humid Carefully monitor the weather forecasts before scheduling hay-making operations Using specialized hay equipment can help reduce hay moisture concentration by increasing crop drying rates especially during good hay-curing weather Conditioning equipment crimps or abrades crop stems to break up the waxy cuticle layer surrounding the stem This process allows plant moisture to evaporate and speeds up the crop drying rate Tedders fluff spread or move windrows to improve air movement through the crop Windrow turning equipment lifts inverts and fluffs windrows As a result the bottom side of the windrow is then exposed to the sun which speeds up drying during good hay-curing weather Hay preservatives can reduce the risk of hay fires because they inhibit or reduce the growth of bacteria in moist hay Propionic acid is a liquid that is applied to hay during baling and is the most effective preservative available However a tank and a spray application system must be added to the baler to handle the preservative Furthermore spray nozzles must be spaced so that the chemical is distributed over all the forage as it enters the baling chamber The amount of propionic acid that must be applied depends upon the hay moisture concentration Small bales with a moisture concentration between 20 percent and 25 percent should be treated with about 05 percent propionic acid on an as baled basis The application rate should be increased to 1 percent for hay with a moisture concentration between 25 percent and 30 percent Propionic acid and other hay preservatives may not work for hay with a moisture concentration greater than 30 percent The two main disadvantages of using propionic acid are its corrosiveness and the cost of the equipment necessary to apply the preservative The estimated cost of adding spraying equipment to a baler is $1000 to $1500 Hay that is baled at the proper moisture concentration can become a potential fire hazard if it becomes wet during storage Hay barns should be weather tight and have adequate drainage so water will not enter the barn and damage hay during storms Hay that is temporarily stored outside should be covered with plastic or some other waterproof material to prevent rain penetration Uncovered bales should be arranged so that air can circulate freely between bales to promote drying Protect bales from ground moisture by placing them on a bed of gravel old tires poles or pallets
Monitoring Hay Temperatures during Storage The temperature of hay that has been baled at a high moisture concentration should be checked twice a day for six weeks after baling Use a probe and thermometer to accurately determine the temperature inside a stack of hay A simple temperature probe can be made in the farm shop from a 10-foot piece of 34-inch diameter iron pipe Drill eight 316-inch diameter holes about three inches from one end then hammer that end of the pipe together to form a sharp edge (Figure 1) Commercial temperature probes are available but are often too short to monitor the maximum interior temperature zone within a hay stack
Figure 1 Homemade hay temperature probe with thermometer
Check hay temperature in the center of the stacked hay The easiest way to do this is from the top of the stack Do not walk directly on the stacked hay pockets may have already burned out under the hay surface Place boards plywood or a ladder on the hay and walk on those instead This will spread the weight of the person monitoring the temperature over a larger area and help keep him from falling into burned out cavities Be sure to use a lifeline in case the hay surface collapses into a fire pocket A second person standing safely away from the hay should hold the other end of the rope to pull the person monitoring the temperature out in case the hay surface collapses into a fire pocket Drive the probe from the top of the hay stack into the inner most bales Lower a thermometer to the end of the probe with a piece of light wire After 10 to 15 minutes retrieve the thermometer and read the temperature If the temperature has reached 150degF the temperature is likely to increase and hay bales should be moved to allow increased air circulation and cooling (Table 1) Continue monitoring the temperature every two or three hours Fire is imminent if interior bale temperatures exceed 175degF and fire is present at temperatures greater than 200degF Other symptoms of hot hay or an internal hay fire include a slight caramel or strong burning odor visible vapor or smoke a strong musty smell andor hay that feels hot to the touch If any of these symptoms occur call the fire department immediately Let firefighters take control of the situation once they arrive Do not move hay if signs of fire are present Moving hay exposes the overheated or smoldering hay to oxygen and may cause the fire to burn uncontrollably Source Hay Fire Prevention and Control PUBLICATION 442-105 Virginia Cooperative Extension httpwwwextvtedu
Handling of Backyard Flocks to Reduce Risk
of Salmonella Infection When school is out and the weather turns warmer people become more interested in raising backyard chickens Since human interactions with poultry can raise the risk of bacterial infections University of Kentucky poultry specialists are urging new and experienced backyard flock enthusiasts to remember safe handling principles ldquoWersquore seeing an even higher interest in raising backyard flocks this yearrdquo said Jacquie Jacob poultry extension manager for the UK College of Agriculture Food and Environment ldquoIt may be because many people are staying home more during the COVID-19 pandemic and expanding their interests Since you can order chicks through the mail it can be a popular stay-home adventure Every year we seem to see an uptick in salmonella outbreaks linked to backyard flocks so itrsquos a good time to emphasize safe management practicesrdquo The Centers for Disease Control and Prevention reports that Kentucky has one of the higher rates of current salmonella infections in United States As of May 15 Kentucky was reporting nine cases The CDC reports 97 cases nationwide ldquoItrsquos important to remember that we are just in the beginning of this outbreakrdquo Jacob said ldquoItrsquos important for people to stay safe around their chicks to keep cases to a minimum In 2019 Kentucky had 41 casesrdquo All the outbreaks have a few things in common including brooding and raising poultry in the house letting birds run loose and deposit droppings everywhere not washing hands after handling eggs and
(Continued on next page )
Table 1 Temperature interpretations for hay stacks
Temperature (degF) Interpretation
lt130 Continue monitoring temperature twice a day
130 ndash 140 Temperature may go up or down Recheck in a few hours
150
Temperature will most likely continue to climb Move the hay to provide air circulation and cooling Monitor temperature every two hours
ge175
Fire is imminent or present Call the fire department immediately Con-tinue probing and monitoring the temperature
birds washing dirty eggs in kitchen sinks and not disinfecting the sink afterward and allowing birds to have close contact with human mouths and noses ldquoA large number of cases have involved children under age 5rdquo Jacob said ldquoItrsquos especially important for families with backyard flocks to teach their children safe handling practicesrdquo Jacobs presented a webinar earlier this year about staying healthy with backyard flocks It is available online at httpslearnextensionorgevents3757 It is important to remember that the intestinal tracts of all mammals and birds have various types of bacteria as part of their natural intestinal microflora and many situations naturally expose people to those bacteria Some types of bacteria cause disease so hygiene is always important Vigorously washing hands with soap and warm running water is vital Jacob said to remember to wash the backs of hands between fingers and under fingernails and then rinse well and thoroughly dry If there is no access to running water anti-bacterial hand sanitizers or wipes are acceptable ldquoI know itrsquos hard to tell children not to nuzzle or kiss animals chicks and ducklings but it is necessary to avoid infectionrdquo Jacob said ldquoAlways remind children not to touch their face after handling birds and donrsquot allow them to eat or drink before thoroughly washing their hands Most of these sanitation techniques are the same things health professionals are telling us to do to prevent COVID-19 infectionrdquo If backyard flock owners are thinking about selling eggs from their flock Jacob recommends they learn about egg laws UK College of Agriculture Food and Environment has a publication detailing those regulations online at httpwww2caukyeduagcommpubsASCASC229ACS229pdf Contact Jacquie Jacob
Riparian Buffer St r ips Riparian buffer strips are zones of native trees shrubs and grasses designed to protect the temperature and clarity of moving water and to prevent agricultural chemicals and soil from eroding directly into stream water The Kentucky Water Quality Act of 1994 encouraged farmers to protect their streams from soil erosion and compaction from livestock Best management practices (BMPs) for people who are harvesting timber require streamside management zones (SMZs) A classic riparian buffer strip is fairly wide (the USDAForest Service recommends a total of 66 feet) with three distinct bands or zones (see Figure 1) Zone 1 is directly next to the water and consists of native riverbank tree species such as sycamore (Platanus americana) river birch (Betula lenta) native poplars (Populus species not tulip-poplar) red maple (Acer rubrum) or willows (Salix spp) and tree species that are able to become established and grow rapidly Zone 1 should be left as undisturbed as possible although if the landowner selects tree species that can be coppiced (ones that readily resprout when cut) there is potential for some
(Continued on next page )
4-week Online Series July 23 amp 30 August 6 amp 13
700 pm
2020 has presented unique challenges in all aspects of life Managing a farm
business in uncertain times can be difficult Join our host Dr Steve Isaacs University of
Kentucky Cooperative Extension Service for a weekly webinar series as we invite a series of speakers to discuss how to come
through current issues facing farm families Topics include
Four Pillars of Business Success Well-being Tips
Life After Government Supports USDA Farm Service Agency Farm Credit Mid-America
Register online
httpsbitly2020FarmFamily Registration deadline July 20
For additional information
call Boone County Extension at 859-586-6101
or contact Sarah Hanks at 859-218-3323 or
sarahlovetthanksukyedu
utilization of the tree species at a later time Zone 2 is farther away from the water and consists of native shrub species Depending on whether the landowner would like some type of non-timber forest product to sell or would like flowering species that would be aesthetically pleasing a mixture of shrubs could be planted including for example dogwoods (Cornus spp) and corkscrew willow (Salix matsudana lsquoTortuosarsquo) Zone 3 is the most interior of the three zones and consists of native grasses and forbs This too once established could be mowed for a crop or as forage for livestock but should be left undisturbed until it is fully established The most obvious benefit of riparian buffer strips is protection of water quality However they also control surface runoff and soil erosion stabilize eroding stream banks and depending on species selected supply food and cover for wildlife In addition they improve aquatic habitats for fish and other aquatic species and potentially can generate income from harvested timber and non-timber forest products Another important role of riparian buffer strips is to mitigate damage or protect agricultural fields from flooding When selecting species for the different zones choose tree species for the streamside zone that are water loving and flood resistant It is not necessary to select shrub species for Zone 2 that are flood resistant because these species will be located farther from the water than the tree zone As with all agroforestry systems when one is mixing tree shrub and herbaceous species it is important to be sure the species chosen are compatible with one another and that whatever fertilizers andor biocides needed will be tolerated by all species involved Since the purpose of the riparian buffer strip is to protect the stream and filter unwanted materials the spacing of both trees and shrubs should be relatively tight―6 to 8 feet apart for tree species and 3 to 4 feet apart for shrub species The herbaceous layer of grasses and forbs should be seeded densely Consider especially if the stream banks are both steep and susceptible to erosion whether special bioengineering of the banks is necessary involving such things as geotextiles rip-rap gabions or fascines (bundled fresh-cut branches tied together and placed parallel to the stream to form ldquologsrdquo that can be buried and may sprout new growth to resist stream flow) If agricultural fields near the stream have been tiled do not plant tree species near the tiles―grasses only Once established riparian buffer strips should begin to take on the appearance of a natural forest Loss of income from land taken out of agricultural production to establish such buffer strips should eventually be offset by products that can be harvested from the strips themselves Also agricultural crops will not suffer from flooding as they might have prior to the establishment of the riparian buffer strip and loss of income for agricultural crops will be less than they might have been before the establishment of the buffer strip If a landowner has only forest land and is considering a timber harvest at some time in the near future the forested area closest to the streams could be managed along the same lines as a riparian buffer strip and have shrubs andor grasses interplanted among existing trees to protect the streams during the harvesting operation Contributed by Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education Written By Deborah B Hill Department of Forestry
Photo credit USDA National
Figure 1
Mark your calendars now Direct to Consumer Beef
Webinar Series July 14 15 16 bull 700 pm On-line Crossing Through This
Managing Farm amp Family in 2020 July 23 30 Aug 6 13 bull 700 pm On-line
Direc t - to-Consumer Beef Webinar Series A Direct-to-Consumer Beef Webinar Series will be presented on the evenings of July 14 15 amp 16 to help producers new to selling beef with production practices processing and sales and marketing questions Kentucky Center for Agriculture and Rural Development Kentucky Cattlemenrsquos Association and the University of Kentucky are coming together to present information that should help producers navigating beef sales for the first time Wersquoll hear from experts on beef production basics processing meat for sale business development and marketing and consumer preferences The webinar will also include perspectives from a local meat buyer cattle farmers who are selling locally and representatives from Kentucky Proud and the Governorrsquos Office of Agricultural Policy Join us by registering for the live webinars here httpszoomuswebinarregisterWN_a7pM6nqOSlGy1-FfTkP-Sg If you are unable to join and are interested in the content the webinars will be recorded and uploaded to our YouTube Channel once the series is over For additional questions about the webinar series contact Olivia Vogel at ovogelkcardinfo or call 859-550-3972
Direct-to-Consumer Beef Webinar Series (1 of 3)
Tuesday July 14 middot 7 ndash 815 pm Topic Producing Finished Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Finishing Beef Production Basics Dr Jeff Lehmkuhler UK
Beef Producer Panel QampA Melissa Ballard Bluegrass Beef Nathan Lawson Big Springs Beef
Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (2 of 3)
Wednesday July 15 middot 7 ndash 815 pm Topic Processing Planning and Marketing Local Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Processing Beef What to Know Before You Committ
Dr Greg Rentfrow UK A Processorrsquos Perspective John Edwards Trackside Butcher Shoppe
Beef to Market Business Plan Brent Lackey KCARD Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (3 of 3)
Thursday July 16 middot 7 - 815 pm Topic Selling Local Beef
Consumer Preferences amp Kentucky Cattlemenrsquos Overview Alison Smith and Katelyn Hawkins Kentucky Cattlemenrsquos Association
Beef Buyer Panel QampA Restaurant TBD Institution Carolyn Gahn University of Kentucky Aramark
Retail Katelyn Hawkins Kentucky Cattlemenrsquos Association Kentucky Proud Buy Local Kentucky Department of Agriculture
Michelle Simon Boone County Extension Agent for Agriculture Education michellesimonukyedu
Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education laceylaudickukyedu
The good news is that the remaining hayfields on my farm are in much better shape and with some fertilizer in the next week or two we should have a good second cutting and eventually grow enough feed for the cattle we keep this winter We are still in early June and if we figure out our best options now and take action we will have less of a chance of a shortage of feed this winter Source Chris Penrose Extension Educator Ag and Natural Resources Morgan County
Hay F ire Prevent ion and Control Fires that damage or destroy hay and barns cost farmers thousands of dollars in building and feed replacement costs and in lost revenues Many of these fires are caused by the spontaneous combustion of hay that usually occurs within six weeks after baling This publication discusses the cause and prevention of hay fires and provides guidelines to follow when a hay fire is detected What Causes Hay Fires Freshly cut forage is not dead respiration (the burning of plant sugars to produce energy) continues in plant cells and a small amount of heat is released in the bale Many producers refer to this elevation in bale temperature as ldquosweatingrdquo or ldquogoing through a heatrdquo In hay that is baled at the proper moisture concentration plant cell respiration has slowed dramatically and will eventually cease The heat generated by plant cell respiration in hay bales is normal and generally of little consequence However if bale moisture levels are too high (greater than 20 percent) the heat and moisture will provide a suitable environment for the growth and multiplication of mesophilic (warm temperature) bacteria that are present on forage crops The respiration of mesophilic bacteria releases additional heat in the bale and interior bale temperatures can reach 130deg to 140degF At this temperature range most mesophilic bacteria die and interior bale temperatures start to decline This cycle of heating and cooling may occur several times during the weeks after baling as the microbial population increases and decreases However the maximum temperature decreases during each subsequent cycle The interior bale temperature will eventually stabilize near the ambient temperature Hay that has sustained these heat cycles has lost much of its quality as a feeding source but is unlikely to catch fire Baled hay becomes a potential fire hazard when the interior bale temperature does not cool after the first heating cycle This occurs when the respiratory heat created by the mesophilic bacteria provides an environment favorable for the growth and multiplication of thermophilic (heat loving) bacteria The thermophilic organisms multiply and the heat produced by their respiration can raise the interior bale temperature to 170degF before microbial activity ceases The thermophilic bacteria and their respiration heat convert the hay to a form similar to a carbon sponge with microscopic pores This damaged material combines readily with oxygen at high temperatures and can self ignite in the presence of oxygen
Broccoli amp Beef Stir-Fry
1 lb lean beef steak sliced diagonally across the grain into thin strips 1 Tbsp plus frac12 cup stir-fry sauce 1 clove minced garlic 4 Tbsps canola oil divided 1 medium red onion cut into frac12 inch dice 1 sweet red pepper cut into frac12 inch dice 1 medium yellow squash cut into frac14 inch slices 2 cups fresh broccoli florets 1 cup cauliflower florets frac12 tsp crushed red pepper flakes Combine 1 tablespoon stir-fry sauce and minced garlic in a bowl Add the beef strips Let stand 15 minutes Heat 1 tablespoon canola oil in a large skillet or wok Add beef and stir fry for one minute Remove beef from skillet Heat the remaining 3 tablespoons canola oil in the skillet or wok Add vegetables Stir-fry for four minutes or until vegetables are crisp-tender Return beef to skillet Add the remaining frac12 cup stir-fry sauce and red pepper flakes Cook and stir 1 to 2 minutes longer until heated through Makes 8 (1 cup) servings Per serving 180 calories 10g fat 15g saturated fat 0g trans fat 25 g cholesterol 630 mg sodium 9g carbohydrate 2g fiber 3g sugar 15g protein Source httpswwwplaneatmovecomrecipesrecipebroccoli-and-beef-stir-fry Plate it up Kentucky Proud Project wwwfruitsandveggiesmattergov
(Continued on next page )
(Continued on next page )
Reducing the Risk of Hay Fires Hay moisture concentration has a major effect on the microbial activity that can lead to hay fires Therefore hay should be cured to the proper moisture concentration prior to baling Virginia Cooperative Extension recommends baling at a moisture concentration of 20 percent or less for small rectangular bales Large rectangular or round bales should be baled at 18 percent moisture or less See Determining Forage Moisture Concentration Virginia Cooperative Extension (VCE) publication 442-106 for more information on hay moisture concentration Weather conditions during hay curing have the greatest influence on achieving proper moisture concentration Ideal hay-curing weather is slightly windy with a relative humidity of 50 percent or less Hay should not be baled in the early morning because its moisture concentration increases overnight when the air is humid Carefully monitor the weather forecasts before scheduling hay-making operations Using specialized hay equipment can help reduce hay moisture concentration by increasing crop drying rates especially during good hay-curing weather Conditioning equipment crimps or abrades crop stems to break up the waxy cuticle layer surrounding the stem This process allows plant moisture to evaporate and speeds up the crop drying rate Tedders fluff spread or move windrows to improve air movement through the crop Windrow turning equipment lifts inverts and fluffs windrows As a result the bottom side of the windrow is then exposed to the sun which speeds up drying during good hay-curing weather Hay preservatives can reduce the risk of hay fires because they inhibit or reduce the growth of bacteria in moist hay Propionic acid is a liquid that is applied to hay during baling and is the most effective preservative available However a tank and a spray application system must be added to the baler to handle the preservative Furthermore spray nozzles must be spaced so that the chemical is distributed over all the forage as it enters the baling chamber The amount of propionic acid that must be applied depends upon the hay moisture concentration Small bales with a moisture concentration between 20 percent and 25 percent should be treated with about 05 percent propionic acid on an as baled basis The application rate should be increased to 1 percent for hay with a moisture concentration between 25 percent and 30 percent Propionic acid and other hay preservatives may not work for hay with a moisture concentration greater than 30 percent The two main disadvantages of using propionic acid are its corrosiveness and the cost of the equipment necessary to apply the preservative The estimated cost of adding spraying equipment to a baler is $1000 to $1500 Hay that is baled at the proper moisture concentration can become a potential fire hazard if it becomes wet during storage Hay barns should be weather tight and have adequate drainage so water will not enter the barn and damage hay during storms Hay that is temporarily stored outside should be covered with plastic or some other waterproof material to prevent rain penetration Uncovered bales should be arranged so that air can circulate freely between bales to promote drying Protect bales from ground moisture by placing them on a bed of gravel old tires poles or pallets
Monitoring Hay Temperatures during Storage The temperature of hay that has been baled at a high moisture concentration should be checked twice a day for six weeks after baling Use a probe and thermometer to accurately determine the temperature inside a stack of hay A simple temperature probe can be made in the farm shop from a 10-foot piece of 34-inch diameter iron pipe Drill eight 316-inch diameter holes about three inches from one end then hammer that end of the pipe together to form a sharp edge (Figure 1) Commercial temperature probes are available but are often too short to monitor the maximum interior temperature zone within a hay stack
Figure 1 Homemade hay temperature probe with thermometer
Check hay temperature in the center of the stacked hay The easiest way to do this is from the top of the stack Do not walk directly on the stacked hay pockets may have already burned out under the hay surface Place boards plywood or a ladder on the hay and walk on those instead This will spread the weight of the person monitoring the temperature over a larger area and help keep him from falling into burned out cavities Be sure to use a lifeline in case the hay surface collapses into a fire pocket A second person standing safely away from the hay should hold the other end of the rope to pull the person monitoring the temperature out in case the hay surface collapses into a fire pocket Drive the probe from the top of the hay stack into the inner most bales Lower a thermometer to the end of the probe with a piece of light wire After 10 to 15 minutes retrieve the thermometer and read the temperature If the temperature has reached 150degF the temperature is likely to increase and hay bales should be moved to allow increased air circulation and cooling (Table 1) Continue monitoring the temperature every two or three hours Fire is imminent if interior bale temperatures exceed 175degF and fire is present at temperatures greater than 200degF Other symptoms of hot hay or an internal hay fire include a slight caramel or strong burning odor visible vapor or smoke a strong musty smell andor hay that feels hot to the touch If any of these symptoms occur call the fire department immediately Let firefighters take control of the situation once they arrive Do not move hay if signs of fire are present Moving hay exposes the overheated or smoldering hay to oxygen and may cause the fire to burn uncontrollably Source Hay Fire Prevention and Control PUBLICATION 442-105 Virginia Cooperative Extension httpwwwextvtedu
Handling of Backyard Flocks to Reduce Risk
of Salmonella Infection When school is out and the weather turns warmer people become more interested in raising backyard chickens Since human interactions with poultry can raise the risk of bacterial infections University of Kentucky poultry specialists are urging new and experienced backyard flock enthusiasts to remember safe handling principles ldquoWersquore seeing an even higher interest in raising backyard flocks this yearrdquo said Jacquie Jacob poultry extension manager for the UK College of Agriculture Food and Environment ldquoIt may be because many people are staying home more during the COVID-19 pandemic and expanding their interests Since you can order chicks through the mail it can be a popular stay-home adventure Every year we seem to see an uptick in salmonella outbreaks linked to backyard flocks so itrsquos a good time to emphasize safe management practicesrdquo The Centers for Disease Control and Prevention reports that Kentucky has one of the higher rates of current salmonella infections in United States As of May 15 Kentucky was reporting nine cases The CDC reports 97 cases nationwide ldquoItrsquos important to remember that we are just in the beginning of this outbreakrdquo Jacob said ldquoItrsquos important for people to stay safe around their chicks to keep cases to a minimum In 2019 Kentucky had 41 casesrdquo All the outbreaks have a few things in common including brooding and raising poultry in the house letting birds run loose and deposit droppings everywhere not washing hands after handling eggs and
(Continued on next page )
Table 1 Temperature interpretations for hay stacks
Temperature (degF) Interpretation
lt130 Continue monitoring temperature twice a day
130 ndash 140 Temperature may go up or down Recheck in a few hours
150
Temperature will most likely continue to climb Move the hay to provide air circulation and cooling Monitor temperature every two hours
ge175
Fire is imminent or present Call the fire department immediately Con-tinue probing and monitoring the temperature
birds washing dirty eggs in kitchen sinks and not disinfecting the sink afterward and allowing birds to have close contact with human mouths and noses ldquoA large number of cases have involved children under age 5rdquo Jacob said ldquoItrsquos especially important for families with backyard flocks to teach their children safe handling practicesrdquo Jacobs presented a webinar earlier this year about staying healthy with backyard flocks It is available online at httpslearnextensionorgevents3757 It is important to remember that the intestinal tracts of all mammals and birds have various types of bacteria as part of their natural intestinal microflora and many situations naturally expose people to those bacteria Some types of bacteria cause disease so hygiene is always important Vigorously washing hands with soap and warm running water is vital Jacob said to remember to wash the backs of hands between fingers and under fingernails and then rinse well and thoroughly dry If there is no access to running water anti-bacterial hand sanitizers or wipes are acceptable ldquoI know itrsquos hard to tell children not to nuzzle or kiss animals chicks and ducklings but it is necessary to avoid infectionrdquo Jacob said ldquoAlways remind children not to touch their face after handling birds and donrsquot allow them to eat or drink before thoroughly washing their hands Most of these sanitation techniques are the same things health professionals are telling us to do to prevent COVID-19 infectionrdquo If backyard flock owners are thinking about selling eggs from their flock Jacob recommends they learn about egg laws UK College of Agriculture Food and Environment has a publication detailing those regulations online at httpwww2caukyeduagcommpubsASCASC229ACS229pdf Contact Jacquie Jacob
Riparian Buffer St r ips Riparian buffer strips are zones of native trees shrubs and grasses designed to protect the temperature and clarity of moving water and to prevent agricultural chemicals and soil from eroding directly into stream water The Kentucky Water Quality Act of 1994 encouraged farmers to protect their streams from soil erosion and compaction from livestock Best management practices (BMPs) for people who are harvesting timber require streamside management zones (SMZs) A classic riparian buffer strip is fairly wide (the USDAForest Service recommends a total of 66 feet) with three distinct bands or zones (see Figure 1) Zone 1 is directly next to the water and consists of native riverbank tree species such as sycamore (Platanus americana) river birch (Betula lenta) native poplars (Populus species not tulip-poplar) red maple (Acer rubrum) or willows (Salix spp) and tree species that are able to become established and grow rapidly Zone 1 should be left as undisturbed as possible although if the landowner selects tree species that can be coppiced (ones that readily resprout when cut) there is potential for some
(Continued on next page )
4-week Online Series July 23 amp 30 August 6 amp 13
700 pm
2020 has presented unique challenges in all aspects of life Managing a farm
business in uncertain times can be difficult Join our host Dr Steve Isaacs University of
Kentucky Cooperative Extension Service for a weekly webinar series as we invite a series of speakers to discuss how to come
through current issues facing farm families Topics include
Four Pillars of Business Success Well-being Tips
Life After Government Supports USDA Farm Service Agency Farm Credit Mid-America
Register online
httpsbitly2020FarmFamily Registration deadline July 20
For additional information
call Boone County Extension at 859-586-6101
or contact Sarah Hanks at 859-218-3323 or
sarahlovetthanksukyedu
utilization of the tree species at a later time Zone 2 is farther away from the water and consists of native shrub species Depending on whether the landowner would like some type of non-timber forest product to sell or would like flowering species that would be aesthetically pleasing a mixture of shrubs could be planted including for example dogwoods (Cornus spp) and corkscrew willow (Salix matsudana lsquoTortuosarsquo) Zone 3 is the most interior of the three zones and consists of native grasses and forbs This too once established could be mowed for a crop or as forage for livestock but should be left undisturbed until it is fully established The most obvious benefit of riparian buffer strips is protection of water quality However they also control surface runoff and soil erosion stabilize eroding stream banks and depending on species selected supply food and cover for wildlife In addition they improve aquatic habitats for fish and other aquatic species and potentially can generate income from harvested timber and non-timber forest products Another important role of riparian buffer strips is to mitigate damage or protect agricultural fields from flooding When selecting species for the different zones choose tree species for the streamside zone that are water loving and flood resistant It is not necessary to select shrub species for Zone 2 that are flood resistant because these species will be located farther from the water than the tree zone As with all agroforestry systems when one is mixing tree shrub and herbaceous species it is important to be sure the species chosen are compatible with one another and that whatever fertilizers andor biocides needed will be tolerated by all species involved Since the purpose of the riparian buffer strip is to protect the stream and filter unwanted materials the spacing of both trees and shrubs should be relatively tight―6 to 8 feet apart for tree species and 3 to 4 feet apart for shrub species The herbaceous layer of grasses and forbs should be seeded densely Consider especially if the stream banks are both steep and susceptible to erosion whether special bioengineering of the banks is necessary involving such things as geotextiles rip-rap gabions or fascines (bundled fresh-cut branches tied together and placed parallel to the stream to form ldquologsrdquo that can be buried and may sprout new growth to resist stream flow) If agricultural fields near the stream have been tiled do not plant tree species near the tiles―grasses only Once established riparian buffer strips should begin to take on the appearance of a natural forest Loss of income from land taken out of agricultural production to establish such buffer strips should eventually be offset by products that can be harvested from the strips themselves Also agricultural crops will not suffer from flooding as they might have prior to the establishment of the riparian buffer strip and loss of income for agricultural crops will be less than they might have been before the establishment of the buffer strip If a landowner has only forest land and is considering a timber harvest at some time in the near future the forested area closest to the streams could be managed along the same lines as a riparian buffer strip and have shrubs andor grasses interplanted among existing trees to protect the streams during the harvesting operation Contributed by Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education Written By Deborah B Hill Department of Forestry
Photo credit USDA National
Figure 1
Mark your calendars now Direct to Consumer Beef
Webinar Series July 14 15 16 bull 700 pm On-line Crossing Through This
Managing Farm amp Family in 2020 July 23 30 Aug 6 13 bull 700 pm On-line
Direc t - to-Consumer Beef Webinar Series A Direct-to-Consumer Beef Webinar Series will be presented on the evenings of July 14 15 amp 16 to help producers new to selling beef with production practices processing and sales and marketing questions Kentucky Center for Agriculture and Rural Development Kentucky Cattlemenrsquos Association and the University of Kentucky are coming together to present information that should help producers navigating beef sales for the first time Wersquoll hear from experts on beef production basics processing meat for sale business development and marketing and consumer preferences The webinar will also include perspectives from a local meat buyer cattle farmers who are selling locally and representatives from Kentucky Proud and the Governorrsquos Office of Agricultural Policy Join us by registering for the live webinars here httpszoomuswebinarregisterWN_a7pM6nqOSlGy1-FfTkP-Sg If you are unable to join and are interested in the content the webinars will be recorded and uploaded to our YouTube Channel once the series is over For additional questions about the webinar series contact Olivia Vogel at ovogelkcardinfo or call 859-550-3972
Direct-to-Consumer Beef Webinar Series (1 of 3)
Tuesday July 14 middot 7 ndash 815 pm Topic Producing Finished Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Finishing Beef Production Basics Dr Jeff Lehmkuhler UK
Beef Producer Panel QampA Melissa Ballard Bluegrass Beef Nathan Lawson Big Springs Beef
Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (2 of 3)
Wednesday July 15 middot 7 ndash 815 pm Topic Processing Planning and Marketing Local Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Processing Beef What to Know Before You Committ
Dr Greg Rentfrow UK A Processorrsquos Perspective John Edwards Trackside Butcher Shoppe
Beef to Market Business Plan Brent Lackey KCARD Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (3 of 3)
Thursday July 16 middot 7 - 815 pm Topic Selling Local Beef
Consumer Preferences amp Kentucky Cattlemenrsquos Overview Alison Smith and Katelyn Hawkins Kentucky Cattlemenrsquos Association
Beef Buyer Panel QampA Restaurant TBD Institution Carolyn Gahn University of Kentucky Aramark
Retail Katelyn Hawkins Kentucky Cattlemenrsquos Association Kentucky Proud Buy Local Kentucky Department of Agriculture
Michelle Simon Boone County Extension Agent for Agriculture Education michellesimonukyedu
Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education laceylaudickukyedu
(Continued on next page )
Reducing the Risk of Hay Fires Hay moisture concentration has a major effect on the microbial activity that can lead to hay fires Therefore hay should be cured to the proper moisture concentration prior to baling Virginia Cooperative Extension recommends baling at a moisture concentration of 20 percent or less for small rectangular bales Large rectangular or round bales should be baled at 18 percent moisture or less See Determining Forage Moisture Concentration Virginia Cooperative Extension (VCE) publication 442-106 for more information on hay moisture concentration Weather conditions during hay curing have the greatest influence on achieving proper moisture concentration Ideal hay-curing weather is slightly windy with a relative humidity of 50 percent or less Hay should not be baled in the early morning because its moisture concentration increases overnight when the air is humid Carefully monitor the weather forecasts before scheduling hay-making operations Using specialized hay equipment can help reduce hay moisture concentration by increasing crop drying rates especially during good hay-curing weather Conditioning equipment crimps or abrades crop stems to break up the waxy cuticle layer surrounding the stem This process allows plant moisture to evaporate and speeds up the crop drying rate Tedders fluff spread or move windrows to improve air movement through the crop Windrow turning equipment lifts inverts and fluffs windrows As a result the bottom side of the windrow is then exposed to the sun which speeds up drying during good hay-curing weather Hay preservatives can reduce the risk of hay fires because they inhibit or reduce the growth of bacteria in moist hay Propionic acid is a liquid that is applied to hay during baling and is the most effective preservative available However a tank and a spray application system must be added to the baler to handle the preservative Furthermore spray nozzles must be spaced so that the chemical is distributed over all the forage as it enters the baling chamber The amount of propionic acid that must be applied depends upon the hay moisture concentration Small bales with a moisture concentration between 20 percent and 25 percent should be treated with about 05 percent propionic acid on an as baled basis The application rate should be increased to 1 percent for hay with a moisture concentration between 25 percent and 30 percent Propionic acid and other hay preservatives may not work for hay with a moisture concentration greater than 30 percent The two main disadvantages of using propionic acid are its corrosiveness and the cost of the equipment necessary to apply the preservative The estimated cost of adding spraying equipment to a baler is $1000 to $1500 Hay that is baled at the proper moisture concentration can become a potential fire hazard if it becomes wet during storage Hay barns should be weather tight and have adequate drainage so water will not enter the barn and damage hay during storms Hay that is temporarily stored outside should be covered with plastic or some other waterproof material to prevent rain penetration Uncovered bales should be arranged so that air can circulate freely between bales to promote drying Protect bales from ground moisture by placing them on a bed of gravel old tires poles or pallets
Monitoring Hay Temperatures during Storage The temperature of hay that has been baled at a high moisture concentration should be checked twice a day for six weeks after baling Use a probe and thermometer to accurately determine the temperature inside a stack of hay A simple temperature probe can be made in the farm shop from a 10-foot piece of 34-inch diameter iron pipe Drill eight 316-inch diameter holes about three inches from one end then hammer that end of the pipe together to form a sharp edge (Figure 1) Commercial temperature probes are available but are often too short to monitor the maximum interior temperature zone within a hay stack
Figure 1 Homemade hay temperature probe with thermometer
Check hay temperature in the center of the stacked hay The easiest way to do this is from the top of the stack Do not walk directly on the stacked hay pockets may have already burned out under the hay surface Place boards plywood or a ladder on the hay and walk on those instead This will spread the weight of the person monitoring the temperature over a larger area and help keep him from falling into burned out cavities Be sure to use a lifeline in case the hay surface collapses into a fire pocket A second person standing safely away from the hay should hold the other end of the rope to pull the person monitoring the temperature out in case the hay surface collapses into a fire pocket Drive the probe from the top of the hay stack into the inner most bales Lower a thermometer to the end of the probe with a piece of light wire After 10 to 15 minutes retrieve the thermometer and read the temperature If the temperature has reached 150degF the temperature is likely to increase and hay bales should be moved to allow increased air circulation and cooling (Table 1) Continue monitoring the temperature every two or three hours Fire is imminent if interior bale temperatures exceed 175degF and fire is present at temperatures greater than 200degF Other symptoms of hot hay or an internal hay fire include a slight caramel or strong burning odor visible vapor or smoke a strong musty smell andor hay that feels hot to the touch If any of these symptoms occur call the fire department immediately Let firefighters take control of the situation once they arrive Do not move hay if signs of fire are present Moving hay exposes the overheated or smoldering hay to oxygen and may cause the fire to burn uncontrollably Source Hay Fire Prevention and Control PUBLICATION 442-105 Virginia Cooperative Extension httpwwwextvtedu
Handling of Backyard Flocks to Reduce Risk
of Salmonella Infection When school is out and the weather turns warmer people become more interested in raising backyard chickens Since human interactions with poultry can raise the risk of bacterial infections University of Kentucky poultry specialists are urging new and experienced backyard flock enthusiasts to remember safe handling principles ldquoWersquore seeing an even higher interest in raising backyard flocks this yearrdquo said Jacquie Jacob poultry extension manager for the UK College of Agriculture Food and Environment ldquoIt may be because many people are staying home more during the COVID-19 pandemic and expanding their interests Since you can order chicks through the mail it can be a popular stay-home adventure Every year we seem to see an uptick in salmonella outbreaks linked to backyard flocks so itrsquos a good time to emphasize safe management practicesrdquo The Centers for Disease Control and Prevention reports that Kentucky has one of the higher rates of current salmonella infections in United States As of May 15 Kentucky was reporting nine cases The CDC reports 97 cases nationwide ldquoItrsquos important to remember that we are just in the beginning of this outbreakrdquo Jacob said ldquoItrsquos important for people to stay safe around their chicks to keep cases to a minimum In 2019 Kentucky had 41 casesrdquo All the outbreaks have a few things in common including brooding and raising poultry in the house letting birds run loose and deposit droppings everywhere not washing hands after handling eggs and
(Continued on next page )
Table 1 Temperature interpretations for hay stacks
Temperature (degF) Interpretation
lt130 Continue monitoring temperature twice a day
130 ndash 140 Temperature may go up or down Recheck in a few hours
150
Temperature will most likely continue to climb Move the hay to provide air circulation and cooling Monitor temperature every two hours
ge175
Fire is imminent or present Call the fire department immediately Con-tinue probing and monitoring the temperature
birds washing dirty eggs in kitchen sinks and not disinfecting the sink afterward and allowing birds to have close contact with human mouths and noses ldquoA large number of cases have involved children under age 5rdquo Jacob said ldquoItrsquos especially important for families with backyard flocks to teach their children safe handling practicesrdquo Jacobs presented a webinar earlier this year about staying healthy with backyard flocks It is available online at httpslearnextensionorgevents3757 It is important to remember that the intestinal tracts of all mammals and birds have various types of bacteria as part of their natural intestinal microflora and many situations naturally expose people to those bacteria Some types of bacteria cause disease so hygiene is always important Vigorously washing hands with soap and warm running water is vital Jacob said to remember to wash the backs of hands between fingers and under fingernails and then rinse well and thoroughly dry If there is no access to running water anti-bacterial hand sanitizers or wipes are acceptable ldquoI know itrsquos hard to tell children not to nuzzle or kiss animals chicks and ducklings but it is necessary to avoid infectionrdquo Jacob said ldquoAlways remind children not to touch their face after handling birds and donrsquot allow them to eat or drink before thoroughly washing their hands Most of these sanitation techniques are the same things health professionals are telling us to do to prevent COVID-19 infectionrdquo If backyard flock owners are thinking about selling eggs from their flock Jacob recommends they learn about egg laws UK College of Agriculture Food and Environment has a publication detailing those regulations online at httpwww2caukyeduagcommpubsASCASC229ACS229pdf Contact Jacquie Jacob
Riparian Buffer St r ips Riparian buffer strips are zones of native trees shrubs and grasses designed to protect the temperature and clarity of moving water and to prevent agricultural chemicals and soil from eroding directly into stream water The Kentucky Water Quality Act of 1994 encouraged farmers to protect their streams from soil erosion and compaction from livestock Best management practices (BMPs) for people who are harvesting timber require streamside management zones (SMZs) A classic riparian buffer strip is fairly wide (the USDAForest Service recommends a total of 66 feet) with three distinct bands or zones (see Figure 1) Zone 1 is directly next to the water and consists of native riverbank tree species such as sycamore (Platanus americana) river birch (Betula lenta) native poplars (Populus species not tulip-poplar) red maple (Acer rubrum) or willows (Salix spp) and tree species that are able to become established and grow rapidly Zone 1 should be left as undisturbed as possible although if the landowner selects tree species that can be coppiced (ones that readily resprout when cut) there is potential for some
(Continued on next page )
4-week Online Series July 23 amp 30 August 6 amp 13
700 pm
2020 has presented unique challenges in all aspects of life Managing a farm
business in uncertain times can be difficult Join our host Dr Steve Isaacs University of
Kentucky Cooperative Extension Service for a weekly webinar series as we invite a series of speakers to discuss how to come
through current issues facing farm families Topics include
Four Pillars of Business Success Well-being Tips
Life After Government Supports USDA Farm Service Agency Farm Credit Mid-America
Register online
httpsbitly2020FarmFamily Registration deadline July 20
For additional information
call Boone County Extension at 859-586-6101
or contact Sarah Hanks at 859-218-3323 or
sarahlovetthanksukyedu
utilization of the tree species at a later time Zone 2 is farther away from the water and consists of native shrub species Depending on whether the landowner would like some type of non-timber forest product to sell or would like flowering species that would be aesthetically pleasing a mixture of shrubs could be planted including for example dogwoods (Cornus spp) and corkscrew willow (Salix matsudana lsquoTortuosarsquo) Zone 3 is the most interior of the three zones and consists of native grasses and forbs This too once established could be mowed for a crop or as forage for livestock but should be left undisturbed until it is fully established The most obvious benefit of riparian buffer strips is protection of water quality However they also control surface runoff and soil erosion stabilize eroding stream banks and depending on species selected supply food and cover for wildlife In addition they improve aquatic habitats for fish and other aquatic species and potentially can generate income from harvested timber and non-timber forest products Another important role of riparian buffer strips is to mitigate damage or protect agricultural fields from flooding When selecting species for the different zones choose tree species for the streamside zone that are water loving and flood resistant It is not necessary to select shrub species for Zone 2 that are flood resistant because these species will be located farther from the water than the tree zone As with all agroforestry systems when one is mixing tree shrub and herbaceous species it is important to be sure the species chosen are compatible with one another and that whatever fertilizers andor biocides needed will be tolerated by all species involved Since the purpose of the riparian buffer strip is to protect the stream and filter unwanted materials the spacing of both trees and shrubs should be relatively tight―6 to 8 feet apart for tree species and 3 to 4 feet apart for shrub species The herbaceous layer of grasses and forbs should be seeded densely Consider especially if the stream banks are both steep and susceptible to erosion whether special bioengineering of the banks is necessary involving such things as geotextiles rip-rap gabions or fascines (bundled fresh-cut branches tied together and placed parallel to the stream to form ldquologsrdquo that can be buried and may sprout new growth to resist stream flow) If agricultural fields near the stream have been tiled do not plant tree species near the tiles―grasses only Once established riparian buffer strips should begin to take on the appearance of a natural forest Loss of income from land taken out of agricultural production to establish such buffer strips should eventually be offset by products that can be harvested from the strips themselves Also agricultural crops will not suffer from flooding as they might have prior to the establishment of the riparian buffer strip and loss of income for agricultural crops will be less than they might have been before the establishment of the buffer strip If a landowner has only forest land and is considering a timber harvest at some time in the near future the forested area closest to the streams could be managed along the same lines as a riparian buffer strip and have shrubs andor grasses interplanted among existing trees to protect the streams during the harvesting operation Contributed by Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education Written By Deborah B Hill Department of Forestry
Photo credit USDA National
Figure 1
Mark your calendars now Direct to Consumer Beef
Webinar Series July 14 15 16 bull 700 pm On-line Crossing Through This
Managing Farm amp Family in 2020 July 23 30 Aug 6 13 bull 700 pm On-line
Direc t - to-Consumer Beef Webinar Series A Direct-to-Consumer Beef Webinar Series will be presented on the evenings of July 14 15 amp 16 to help producers new to selling beef with production practices processing and sales and marketing questions Kentucky Center for Agriculture and Rural Development Kentucky Cattlemenrsquos Association and the University of Kentucky are coming together to present information that should help producers navigating beef sales for the first time Wersquoll hear from experts on beef production basics processing meat for sale business development and marketing and consumer preferences The webinar will also include perspectives from a local meat buyer cattle farmers who are selling locally and representatives from Kentucky Proud and the Governorrsquos Office of Agricultural Policy Join us by registering for the live webinars here httpszoomuswebinarregisterWN_a7pM6nqOSlGy1-FfTkP-Sg If you are unable to join and are interested in the content the webinars will be recorded and uploaded to our YouTube Channel once the series is over For additional questions about the webinar series contact Olivia Vogel at ovogelkcardinfo or call 859-550-3972
Direct-to-Consumer Beef Webinar Series (1 of 3)
Tuesday July 14 middot 7 ndash 815 pm Topic Producing Finished Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Finishing Beef Production Basics Dr Jeff Lehmkuhler UK
Beef Producer Panel QampA Melissa Ballard Bluegrass Beef Nathan Lawson Big Springs Beef
Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (2 of 3)
Wednesday July 15 middot 7 ndash 815 pm Topic Processing Planning and Marketing Local Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Processing Beef What to Know Before You Committ
Dr Greg Rentfrow UK A Processorrsquos Perspective John Edwards Trackside Butcher Shoppe
Beef to Market Business Plan Brent Lackey KCARD Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (3 of 3)
Thursday July 16 middot 7 - 815 pm Topic Selling Local Beef
Consumer Preferences amp Kentucky Cattlemenrsquos Overview Alison Smith and Katelyn Hawkins Kentucky Cattlemenrsquos Association
Beef Buyer Panel QampA Restaurant TBD Institution Carolyn Gahn University of Kentucky Aramark
Retail Katelyn Hawkins Kentucky Cattlemenrsquos Association Kentucky Proud Buy Local Kentucky Department of Agriculture
Michelle Simon Boone County Extension Agent for Agriculture Education michellesimonukyedu
Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education laceylaudickukyedu
Check hay temperature in the center of the stacked hay The easiest way to do this is from the top of the stack Do not walk directly on the stacked hay pockets may have already burned out under the hay surface Place boards plywood or a ladder on the hay and walk on those instead This will spread the weight of the person monitoring the temperature over a larger area and help keep him from falling into burned out cavities Be sure to use a lifeline in case the hay surface collapses into a fire pocket A second person standing safely away from the hay should hold the other end of the rope to pull the person monitoring the temperature out in case the hay surface collapses into a fire pocket Drive the probe from the top of the hay stack into the inner most bales Lower a thermometer to the end of the probe with a piece of light wire After 10 to 15 minutes retrieve the thermometer and read the temperature If the temperature has reached 150degF the temperature is likely to increase and hay bales should be moved to allow increased air circulation and cooling (Table 1) Continue monitoring the temperature every two or three hours Fire is imminent if interior bale temperatures exceed 175degF and fire is present at temperatures greater than 200degF Other symptoms of hot hay or an internal hay fire include a slight caramel or strong burning odor visible vapor or smoke a strong musty smell andor hay that feels hot to the touch If any of these symptoms occur call the fire department immediately Let firefighters take control of the situation once they arrive Do not move hay if signs of fire are present Moving hay exposes the overheated or smoldering hay to oxygen and may cause the fire to burn uncontrollably Source Hay Fire Prevention and Control PUBLICATION 442-105 Virginia Cooperative Extension httpwwwextvtedu
Handling of Backyard Flocks to Reduce Risk
of Salmonella Infection When school is out and the weather turns warmer people become more interested in raising backyard chickens Since human interactions with poultry can raise the risk of bacterial infections University of Kentucky poultry specialists are urging new and experienced backyard flock enthusiasts to remember safe handling principles ldquoWersquore seeing an even higher interest in raising backyard flocks this yearrdquo said Jacquie Jacob poultry extension manager for the UK College of Agriculture Food and Environment ldquoIt may be because many people are staying home more during the COVID-19 pandemic and expanding their interests Since you can order chicks through the mail it can be a popular stay-home adventure Every year we seem to see an uptick in salmonella outbreaks linked to backyard flocks so itrsquos a good time to emphasize safe management practicesrdquo The Centers for Disease Control and Prevention reports that Kentucky has one of the higher rates of current salmonella infections in United States As of May 15 Kentucky was reporting nine cases The CDC reports 97 cases nationwide ldquoItrsquos important to remember that we are just in the beginning of this outbreakrdquo Jacob said ldquoItrsquos important for people to stay safe around their chicks to keep cases to a minimum In 2019 Kentucky had 41 casesrdquo All the outbreaks have a few things in common including brooding and raising poultry in the house letting birds run loose and deposit droppings everywhere not washing hands after handling eggs and
(Continued on next page )
Table 1 Temperature interpretations for hay stacks
Temperature (degF) Interpretation
lt130 Continue monitoring temperature twice a day
130 ndash 140 Temperature may go up or down Recheck in a few hours
150
Temperature will most likely continue to climb Move the hay to provide air circulation and cooling Monitor temperature every two hours
ge175
Fire is imminent or present Call the fire department immediately Con-tinue probing and monitoring the temperature
birds washing dirty eggs in kitchen sinks and not disinfecting the sink afterward and allowing birds to have close contact with human mouths and noses ldquoA large number of cases have involved children under age 5rdquo Jacob said ldquoItrsquos especially important for families with backyard flocks to teach their children safe handling practicesrdquo Jacobs presented a webinar earlier this year about staying healthy with backyard flocks It is available online at httpslearnextensionorgevents3757 It is important to remember that the intestinal tracts of all mammals and birds have various types of bacteria as part of their natural intestinal microflora and many situations naturally expose people to those bacteria Some types of bacteria cause disease so hygiene is always important Vigorously washing hands with soap and warm running water is vital Jacob said to remember to wash the backs of hands between fingers and under fingernails and then rinse well and thoroughly dry If there is no access to running water anti-bacterial hand sanitizers or wipes are acceptable ldquoI know itrsquos hard to tell children not to nuzzle or kiss animals chicks and ducklings but it is necessary to avoid infectionrdquo Jacob said ldquoAlways remind children not to touch their face after handling birds and donrsquot allow them to eat or drink before thoroughly washing their hands Most of these sanitation techniques are the same things health professionals are telling us to do to prevent COVID-19 infectionrdquo If backyard flock owners are thinking about selling eggs from their flock Jacob recommends they learn about egg laws UK College of Agriculture Food and Environment has a publication detailing those regulations online at httpwww2caukyeduagcommpubsASCASC229ACS229pdf Contact Jacquie Jacob
Riparian Buffer St r ips Riparian buffer strips are zones of native trees shrubs and grasses designed to protect the temperature and clarity of moving water and to prevent agricultural chemicals and soil from eroding directly into stream water The Kentucky Water Quality Act of 1994 encouraged farmers to protect their streams from soil erosion and compaction from livestock Best management practices (BMPs) for people who are harvesting timber require streamside management zones (SMZs) A classic riparian buffer strip is fairly wide (the USDAForest Service recommends a total of 66 feet) with three distinct bands or zones (see Figure 1) Zone 1 is directly next to the water and consists of native riverbank tree species such as sycamore (Platanus americana) river birch (Betula lenta) native poplars (Populus species not tulip-poplar) red maple (Acer rubrum) or willows (Salix spp) and tree species that are able to become established and grow rapidly Zone 1 should be left as undisturbed as possible although if the landowner selects tree species that can be coppiced (ones that readily resprout when cut) there is potential for some
(Continued on next page )
4-week Online Series July 23 amp 30 August 6 amp 13
700 pm
2020 has presented unique challenges in all aspects of life Managing a farm
business in uncertain times can be difficult Join our host Dr Steve Isaacs University of
Kentucky Cooperative Extension Service for a weekly webinar series as we invite a series of speakers to discuss how to come
through current issues facing farm families Topics include
Four Pillars of Business Success Well-being Tips
Life After Government Supports USDA Farm Service Agency Farm Credit Mid-America
Register online
httpsbitly2020FarmFamily Registration deadline July 20
For additional information
call Boone County Extension at 859-586-6101
or contact Sarah Hanks at 859-218-3323 or
sarahlovetthanksukyedu
utilization of the tree species at a later time Zone 2 is farther away from the water and consists of native shrub species Depending on whether the landowner would like some type of non-timber forest product to sell or would like flowering species that would be aesthetically pleasing a mixture of shrubs could be planted including for example dogwoods (Cornus spp) and corkscrew willow (Salix matsudana lsquoTortuosarsquo) Zone 3 is the most interior of the three zones and consists of native grasses and forbs This too once established could be mowed for a crop or as forage for livestock but should be left undisturbed until it is fully established The most obvious benefit of riparian buffer strips is protection of water quality However they also control surface runoff and soil erosion stabilize eroding stream banks and depending on species selected supply food and cover for wildlife In addition they improve aquatic habitats for fish and other aquatic species and potentially can generate income from harvested timber and non-timber forest products Another important role of riparian buffer strips is to mitigate damage or protect agricultural fields from flooding When selecting species for the different zones choose tree species for the streamside zone that are water loving and flood resistant It is not necessary to select shrub species for Zone 2 that are flood resistant because these species will be located farther from the water than the tree zone As with all agroforestry systems when one is mixing tree shrub and herbaceous species it is important to be sure the species chosen are compatible with one another and that whatever fertilizers andor biocides needed will be tolerated by all species involved Since the purpose of the riparian buffer strip is to protect the stream and filter unwanted materials the spacing of both trees and shrubs should be relatively tight―6 to 8 feet apart for tree species and 3 to 4 feet apart for shrub species The herbaceous layer of grasses and forbs should be seeded densely Consider especially if the stream banks are both steep and susceptible to erosion whether special bioengineering of the banks is necessary involving such things as geotextiles rip-rap gabions or fascines (bundled fresh-cut branches tied together and placed parallel to the stream to form ldquologsrdquo that can be buried and may sprout new growth to resist stream flow) If agricultural fields near the stream have been tiled do not plant tree species near the tiles―grasses only Once established riparian buffer strips should begin to take on the appearance of a natural forest Loss of income from land taken out of agricultural production to establish such buffer strips should eventually be offset by products that can be harvested from the strips themselves Also agricultural crops will not suffer from flooding as they might have prior to the establishment of the riparian buffer strip and loss of income for agricultural crops will be less than they might have been before the establishment of the buffer strip If a landowner has only forest land and is considering a timber harvest at some time in the near future the forested area closest to the streams could be managed along the same lines as a riparian buffer strip and have shrubs andor grasses interplanted among existing trees to protect the streams during the harvesting operation Contributed by Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education Written By Deborah B Hill Department of Forestry
Photo credit USDA National
Figure 1
Mark your calendars now Direct to Consumer Beef
Webinar Series July 14 15 16 bull 700 pm On-line Crossing Through This
Managing Farm amp Family in 2020 July 23 30 Aug 6 13 bull 700 pm On-line
Direc t - to-Consumer Beef Webinar Series A Direct-to-Consumer Beef Webinar Series will be presented on the evenings of July 14 15 amp 16 to help producers new to selling beef with production practices processing and sales and marketing questions Kentucky Center for Agriculture and Rural Development Kentucky Cattlemenrsquos Association and the University of Kentucky are coming together to present information that should help producers navigating beef sales for the first time Wersquoll hear from experts on beef production basics processing meat for sale business development and marketing and consumer preferences The webinar will also include perspectives from a local meat buyer cattle farmers who are selling locally and representatives from Kentucky Proud and the Governorrsquos Office of Agricultural Policy Join us by registering for the live webinars here httpszoomuswebinarregisterWN_a7pM6nqOSlGy1-FfTkP-Sg If you are unable to join and are interested in the content the webinars will be recorded and uploaded to our YouTube Channel once the series is over For additional questions about the webinar series contact Olivia Vogel at ovogelkcardinfo or call 859-550-3972
Direct-to-Consumer Beef Webinar Series (1 of 3)
Tuesday July 14 middot 7 ndash 815 pm Topic Producing Finished Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Finishing Beef Production Basics Dr Jeff Lehmkuhler UK
Beef Producer Panel QampA Melissa Ballard Bluegrass Beef Nathan Lawson Big Springs Beef
Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (2 of 3)
Wednesday July 15 middot 7 ndash 815 pm Topic Processing Planning and Marketing Local Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Processing Beef What to Know Before You Committ
Dr Greg Rentfrow UK A Processorrsquos Perspective John Edwards Trackside Butcher Shoppe
Beef to Market Business Plan Brent Lackey KCARD Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (3 of 3)
Thursday July 16 middot 7 - 815 pm Topic Selling Local Beef
Consumer Preferences amp Kentucky Cattlemenrsquos Overview Alison Smith and Katelyn Hawkins Kentucky Cattlemenrsquos Association
Beef Buyer Panel QampA Restaurant TBD Institution Carolyn Gahn University of Kentucky Aramark
Retail Katelyn Hawkins Kentucky Cattlemenrsquos Association Kentucky Proud Buy Local Kentucky Department of Agriculture
Michelle Simon Boone County Extension Agent for Agriculture Education michellesimonukyedu
Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education laceylaudickukyedu
birds washing dirty eggs in kitchen sinks and not disinfecting the sink afterward and allowing birds to have close contact with human mouths and noses ldquoA large number of cases have involved children under age 5rdquo Jacob said ldquoItrsquos especially important for families with backyard flocks to teach their children safe handling practicesrdquo Jacobs presented a webinar earlier this year about staying healthy with backyard flocks It is available online at httpslearnextensionorgevents3757 It is important to remember that the intestinal tracts of all mammals and birds have various types of bacteria as part of their natural intestinal microflora and many situations naturally expose people to those bacteria Some types of bacteria cause disease so hygiene is always important Vigorously washing hands with soap and warm running water is vital Jacob said to remember to wash the backs of hands between fingers and under fingernails and then rinse well and thoroughly dry If there is no access to running water anti-bacterial hand sanitizers or wipes are acceptable ldquoI know itrsquos hard to tell children not to nuzzle or kiss animals chicks and ducklings but it is necessary to avoid infectionrdquo Jacob said ldquoAlways remind children not to touch their face after handling birds and donrsquot allow them to eat or drink before thoroughly washing their hands Most of these sanitation techniques are the same things health professionals are telling us to do to prevent COVID-19 infectionrdquo If backyard flock owners are thinking about selling eggs from their flock Jacob recommends they learn about egg laws UK College of Agriculture Food and Environment has a publication detailing those regulations online at httpwww2caukyeduagcommpubsASCASC229ACS229pdf Contact Jacquie Jacob
Riparian Buffer St r ips Riparian buffer strips are zones of native trees shrubs and grasses designed to protect the temperature and clarity of moving water and to prevent agricultural chemicals and soil from eroding directly into stream water The Kentucky Water Quality Act of 1994 encouraged farmers to protect their streams from soil erosion and compaction from livestock Best management practices (BMPs) for people who are harvesting timber require streamside management zones (SMZs) A classic riparian buffer strip is fairly wide (the USDAForest Service recommends a total of 66 feet) with three distinct bands or zones (see Figure 1) Zone 1 is directly next to the water and consists of native riverbank tree species such as sycamore (Platanus americana) river birch (Betula lenta) native poplars (Populus species not tulip-poplar) red maple (Acer rubrum) or willows (Salix spp) and tree species that are able to become established and grow rapidly Zone 1 should be left as undisturbed as possible although if the landowner selects tree species that can be coppiced (ones that readily resprout when cut) there is potential for some
(Continued on next page )
4-week Online Series July 23 amp 30 August 6 amp 13
700 pm
2020 has presented unique challenges in all aspects of life Managing a farm
business in uncertain times can be difficult Join our host Dr Steve Isaacs University of
Kentucky Cooperative Extension Service for a weekly webinar series as we invite a series of speakers to discuss how to come
through current issues facing farm families Topics include
Four Pillars of Business Success Well-being Tips
Life After Government Supports USDA Farm Service Agency Farm Credit Mid-America
Register online
httpsbitly2020FarmFamily Registration deadline July 20
For additional information
call Boone County Extension at 859-586-6101
or contact Sarah Hanks at 859-218-3323 or
sarahlovetthanksukyedu
utilization of the tree species at a later time Zone 2 is farther away from the water and consists of native shrub species Depending on whether the landowner would like some type of non-timber forest product to sell or would like flowering species that would be aesthetically pleasing a mixture of shrubs could be planted including for example dogwoods (Cornus spp) and corkscrew willow (Salix matsudana lsquoTortuosarsquo) Zone 3 is the most interior of the three zones and consists of native grasses and forbs This too once established could be mowed for a crop or as forage for livestock but should be left undisturbed until it is fully established The most obvious benefit of riparian buffer strips is protection of water quality However they also control surface runoff and soil erosion stabilize eroding stream banks and depending on species selected supply food and cover for wildlife In addition they improve aquatic habitats for fish and other aquatic species and potentially can generate income from harvested timber and non-timber forest products Another important role of riparian buffer strips is to mitigate damage or protect agricultural fields from flooding When selecting species for the different zones choose tree species for the streamside zone that are water loving and flood resistant It is not necessary to select shrub species for Zone 2 that are flood resistant because these species will be located farther from the water than the tree zone As with all agroforestry systems when one is mixing tree shrub and herbaceous species it is important to be sure the species chosen are compatible with one another and that whatever fertilizers andor biocides needed will be tolerated by all species involved Since the purpose of the riparian buffer strip is to protect the stream and filter unwanted materials the spacing of both trees and shrubs should be relatively tight―6 to 8 feet apart for tree species and 3 to 4 feet apart for shrub species The herbaceous layer of grasses and forbs should be seeded densely Consider especially if the stream banks are both steep and susceptible to erosion whether special bioengineering of the banks is necessary involving such things as geotextiles rip-rap gabions or fascines (bundled fresh-cut branches tied together and placed parallel to the stream to form ldquologsrdquo that can be buried and may sprout new growth to resist stream flow) If agricultural fields near the stream have been tiled do not plant tree species near the tiles―grasses only Once established riparian buffer strips should begin to take on the appearance of a natural forest Loss of income from land taken out of agricultural production to establish such buffer strips should eventually be offset by products that can be harvested from the strips themselves Also agricultural crops will not suffer from flooding as they might have prior to the establishment of the riparian buffer strip and loss of income for agricultural crops will be less than they might have been before the establishment of the buffer strip If a landowner has only forest land and is considering a timber harvest at some time in the near future the forested area closest to the streams could be managed along the same lines as a riparian buffer strip and have shrubs andor grasses interplanted among existing trees to protect the streams during the harvesting operation Contributed by Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education Written By Deborah B Hill Department of Forestry
Photo credit USDA National
Figure 1
Mark your calendars now Direct to Consumer Beef
Webinar Series July 14 15 16 bull 700 pm On-line Crossing Through This
Managing Farm amp Family in 2020 July 23 30 Aug 6 13 bull 700 pm On-line
Direc t - to-Consumer Beef Webinar Series A Direct-to-Consumer Beef Webinar Series will be presented on the evenings of July 14 15 amp 16 to help producers new to selling beef with production practices processing and sales and marketing questions Kentucky Center for Agriculture and Rural Development Kentucky Cattlemenrsquos Association and the University of Kentucky are coming together to present information that should help producers navigating beef sales for the first time Wersquoll hear from experts on beef production basics processing meat for sale business development and marketing and consumer preferences The webinar will also include perspectives from a local meat buyer cattle farmers who are selling locally and representatives from Kentucky Proud and the Governorrsquos Office of Agricultural Policy Join us by registering for the live webinars here httpszoomuswebinarregisterWN_a7pM6nqOSlGy1-FfTkP-Sg If you are unable to join and are interested in the content the webinars will be recorded and uploaded to our YouTube Channel once the series is over For additional questions about the webinar series contact Olivia Vogel at ovogelkcardinfo or call 859-550-3972
Direct-to-Consumer Beef Webinar Series (1 of 3)
Tuesday July 14 middot 7 ndash 815 pm Topic Producing Finished Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Finishing Beef Production Basics Dr Jeff Lehmkuhler UK
Beef Producer Panel QampA Melissa Ballard Bluegrass Beef Nathan Lawson Big Springs Beef
Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (2 of 3)
Wednesday July 15 middot 7 ndash 815 pm Topic Processing Planning and Marketing Local Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Processing Beef What to Know Before You Committ
Dr Greg Rentfrow UK A Processorrsquos Perspective John Edwards Trackside Butcher Shoppe
Beef to Market Business Plan Brent Lackey KCARD Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (3 of 3)
Thursday July 16 middot 7 - 815 pm Topic Selling Local Beef
Consumer Preferences amp Kentucky Cattlemenrsquos Overview Alison Smith and Katelyn Hawkins Kentucky Cattlemenrsquos Association
Beef Buyer Panel QampA Restaurant TBD Institution Carolyn Gahn University of Kentucky Aramark
Retail Katelyn Hawkins Kentucky Cattlemenrsquos Association Kentucky Proud Buy Local Kentucky Department of Agriculture
Michelle Simon Boone County Extension Agent for Agriculture Education michellesimonukyedu
Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education laceylaudickukyedu
utilization of the tree species at a later time Zone 2 is farther away from the water and consists of native shrub species Depending on whether the landowner would like some type of non-timber forest product to sell or would like flowering species that would be aesthetically pleasing a mixture of shrubs could be planted including for example dogwoods (Cornus spp) and corkscrew willow (Salix matsudana lsquoTortuosarsquo) Zone 3 is the most interior of the three zones and consists of native grasses and forbs This too once established could be mowed for a crop or as forage for livestock but should be left undisturbed until it is fully established The most obvious benefit of riparian buffer strips is protection of water quality However they also control surface runoff and soil erosion stabilize eroding stream banks and depending on species selected supply food and cover for wildlife In addition they improve aquatic habitats for fish and other aquatic species and potentially can generate income from harvested timber and non-timber forest products Another important role of riparian buffer strips is to mitigate damage or protect agricultural fields from flooding When selecting species for the different zones choose tree species for the streamside zone that are water loving and flood resistant It is not necessary to select shrub species for Zone 2 that are flood resistant because these species will be located farther from the water than the tree zone As with all agroforestry systems when one is mixing tree shrub and herbaceous species it is important to be sure the species chosen are compatible with one another and that whatever fertilizers andor biocides needed will be tolerated by all species involved Since the purpose of the riparian buffer strip is to protect the stream and filter unwanted materials the spacing of both trees and shrubs should be relatively tight―6 to 8 feet apart for tree species and 3 to 4 feet apart for shrub species The herbaceous layer of grasses and forbs should be seeded densely Consider especially if the stream banks are both steep and susceptible to erosion whether special bioengineering of the banks is necessary involving such things as geotextiles rip-rap gabions or fascines (bundled fresh-cut branches tied together and placed parallel to the stream to form ldquologsrdquo that can be buried and may sprout new growth to resist stream flow) If agricultural fields near the stream have been tiled do not plant tree species near the tiles―grasses only Once established riparian buffer strips should begin to take on the appearance of a natural forest Loss of income from land taken out of agricultural production to establish such buffer strips should eventually be offset by products that can be harvested from the strips themselves Also agricultural crops will not suffer from flooding as they might have prior to the establishment of the riparian buffer strip and loss of income for agricultural crops will be less than they might have been before the establishment of the buffer strip If a landowner has only forest land and is considering a timber harvest at some time in the near future the forested area closest to the streams could be managed along the same lines as a riparian buffer strip and have shrubs andor grasses interplanted among existing trees to protect the streams during the harvesting operation Contributed by Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education Written By Deborah B Hill Department of Forestry
Photo credit USDA National
Figure 1
Mark your calendars now Direct to Consumer Beef
Webinar Series July 14 15 16 bull 700 pm On-line Crossing Through This
Managing Farm amp Family in 2020 July 23 30 Aug 6 13 bull 700 pm On-line
Direc t - to-Consumer Beef Webinar Series A Direct-to-Consumer Beef Webinar Series will be presented on the evenings of July 14 15 amp 16 to help producers new to selling beef with production practices processing and sales and marketing questions Kentucky Center for Agriculture and Rural Development Kentucky Cattlemenrsquos Association and the University of Kentucky are coming together to present information that should help producers navigating beef sales for the first time Wersquoll hear from experts on beef production basics processing meat for sale business development and marketing and consumer preferences The webinar will also include perspectives from a local meat buyer cattle farmers who are selling locally and representatives from Kentucky Proud and the Governorrsquos Office of Agricultural Policy Join us by registering for the live webinars here httpszoomuswebinarregisterWN_a7pM6nqOSlGy1-FfTkP-Sg If you are unable to join and are interested in the content the webinars will be recorded and uploaded to our YouTube Channel once the series is over For additional questions about the webinar series contact Olivia Vogel at ovogelkcardinfo or call 859-550-3972
Direct-to-Consumer Beef Webinar Series (1 of 3)
Tuesday July 14 middot 7 ndash 815 pm Topic Producing Finished Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Finishing Beef Production Basics Dr Jeff Lehmkuhler UK
Beef Producer Panel QampA Melissa Ballard Bluegrass Beef Nathan Lawson Big Springs Beef
Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (2 of 3)
Wednesday July 15 middot 7 ndash 815 pm Topic Processing Planning and Marketing Local Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Processing Beef What to Know Before You Committ
Dr Greg Rentfrow UK A Processorrsquos Perspective John Edwards Trackside Butcher Shoppe
Beef to Market Business Plan Brent Lackey KCARD Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (3 of 3)
Thursday July 16 middot 7 - 815 pm Topic Selling Local Beef
Consumer Preferences amp Kentucky Cattlemenrsquos Overview Alison Smith and Katelyn Hawkins Kentucky Cattlemenrsquos Association
Beef Buyer Panel QampA Restaurant TBD Institution Carolyn Gahn University of Kentucky Aramark
Retail Katelyn Hawkins Kentucky Cattlemenrsquos Association Kentucky Proud Buy Local Kentucky Department of Agriculture
Michelle Simon Boone County Extension Agent for Agriculture Education michellesimonukyedu
Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education laceylaudickukyedu
Mark your calendars now Direct to Consumer Beef
Webinar Series July 14 15 16 bull 700 pm On-line Crossing Through This
Managing Farm amp Family in 2020 July 23 30 Aug 6 13 bull 700 pm On-line
Direc t - to-Consumer Beef Webinar Series A Direct-to-Consumer Beef Webinar Series will be presented on the evenings of July 14 15 amp 16 to help producers new to selling beef with production practices processing and sales and marketing questions Kentucky Center for Agriculture and Rural Development Kentucky Cattlemenrsquos Association and the University of Kentucky are coming together to present information that should help producers navigating beef sales for the first time Wersquoll hear from experts on beef production basics processing meat for sale business development and marketing and consumer preferences The webinar will also include perspectives from a local meat buyer cattle farmers who are selling locally and representatives from Kentucky Proud and the Governorrsquos Office of Agricultural Policy Join us by registering for the live webinars here httpszoomuswebinarregisterWN_a7pM6nqOSlGy1-FfTkP-Sg If you are unable to join and are interested in the content the webinars will be recorded and uploaded to our YouTube Channel once the series is over For additional questions about the webinar series contact Olivia Vogel at ovogelkcardinfo or call 859-550-3972
Direct-to-Consumer Beef Webinar Series (1 of 3)
Tuesday July 14 middot 7 ndash 815 pm Topic Producing Finished Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Finishing Beef Production Basics Dr Jeff Lehmkuhler UK
Beef Producer Panel QampA Melissa Ballard Bluegrass Beef Nathan Lawson Big Springs Beef
Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (2 of 3)
Wednesday July 15 middot 7 ndash 815 pm Topic Processing Planning and Marketing Local Beef
Welcome Spencer Guinn amp Olivia Vogel KCARD Processing Beef What to Know Before You Committ
Dr Greg Rentfrow UK A Processorrsquos Perspective John Edwards Trackside Butcher Shoppe
Beef to Market Business Plan Brent Lackey KCARD Closing Spencer Guinn amp Olivia Vogel KCARD
Direct-to-Consumer Beef Webinar Series (3 of 3)
Thursday July 16 middot 7 - 815 pm Topic Selling Local Beef
Consumer Preferences amp Kentucky Cattlemenrsquos Overview Alison Smith and Katelyn Hawkins Kentucky Cattlemenrsquos Association
Beef Buyer Panel QampA Restaurant TBD Institution Carolyn Gahn University of Kentucky Aramark
Retail Katelyn Hawkins Kentucky Cattlemenrsquos Association Kentucky Proud Buy Local Kentucky Department of Agriculture
Michelle Simon Boone County Extension Agent for Agriculture Education michellesimonukyedu
Lacey Kessell Boone County Extension Agent for Natural Resources amp Environmental Education laceylaudickukyedu