Choosing a Crop Variety

Kari Lewis

This week, Montana State University announced the release of two new winter wheat varieties from their Foundation Seed Program.  The Bobcat and Flathead varieties will be released this fall to produce registered and certified seed through certified growers across Montana and then should be available for purchase by the public between the 2020 and 2021 growing seasons. 

Ray and Fourosix, which were announced last spring, are now available for the public.  Ray is MSU’s  new forage variety and FourOsix is the new grain variety.  Both are resistant to stripe rust.  Ray is an awnless livestock forage variety that is intended to replace Willow Creek as it is bred for dual use as a forage and cereal grain crop with a much higher seed yield than Willow Creek. 

Ray, an awnless forage variety set to
replace Willow Creek Winter Wheat,
growing in July, 2019 on a research
plot north of Cut Bank.  Photo by
Kari Lewis.

Fourosix is intended to replace the Yellowstone variety which has been well known for it’s high yield and milling and baking qualities, but FourOsix is has a higher test weight and grain protein than Yellowstone.    

As many producers are making planting decisions this fall and next spring, I wanted to remind folks of the tremendous amount of data that our local MSU Extension research stations have available on numerous varieties.  Locally, we have the WesternTriangle Ag Research Center, just east of the Valier exit, and also the NorthernAg Research Center at Havre.  In addition to the on-station trials, off-station trails are completed as well.  For example, the Western Ag Research Center has plots at Choteau, north of Cut Bank, near Devon, and near the Knees in Choteau County.  These stations conduct trials on to determine which wheat varieties best fit our local environment.  This data is also compiled with the other research centers at Kalispell, Moccasin, Bozeman, Huntley, Sidney, and Willison, ND for statewide data. 

For each wheat variety, their reports list grain yield, test weight, heading dates, plant height, sawfly cutting percentage, and protein percent.  You can then narrow in on which traits are especially important to your farm and select the right variety for you.  There's variety data for winter wheat, spring wheat, durum wheat, barley, canola, and pulse crops.  

Reports are available online at Northern Ag Research Center Variety Trial Reports and Western Triangle Ag Research Center Variety Trial Reports.

If you have any questions on locating these reports or variety trial testing, please be sure to contact the research center or your local Extension office.

Research plots managed by the Western Triangle Ag Research
Center out of Conrad that are conducted north of Cut Bank for
local Glacier county data.  Photo by Kari Lewis.

John Miller (WTRAC agronomist), pictured in the white cap
conducts the variety trials for WTRAC and is happy to share data
and experiences with local producers at field days.  Photo by
Kari Lewis.

Fall Home Projects

Kari Lewis

Fall is a great time to knock out some projects before winter hits, and it’s even better if those projects   Here’s some projects you may want to tackle in the next couple of months:

will help save on your upcoming utility bills!

·         Yard and Lawn care – For a medium maintenance lawn, we recommend a fertilizer application at Memorial Day, Labor Day, and Columbus Day.  These fall applications really help with early spring green up.  Of course, be sure to clean flower beds and gardens out as well to prevent any pests or diseases from overwintering.  You can also spread mulch around any perennials to help insulate them this winter. 

·         Replacing windows – Upgrading to more efficient windows can help reduce that winter utility bill big time.

·         Exterior painting – A fresh coat of paint helps protect buildings from the weather and sooner is better than later to start painting.  Many paints aren’t recommended to be applied if temperatures are less than 45 to 50 degrees, so be sure to get on those painting projects soon!

·         Roof repair – Any leaks should be repaired now, and it’s also a good time to make sure gutters are cleaned and can drain easily. 

·         Seal gaps and add insulation – It may be time to replace the weather-stripping around your doors or windows, install a new exterior door to help prevent drafts, or even seal up gaps in the foundation to help weather-proof your home and ensure no mice are able to move in for winter. 

·         Furnace tune up – Changing filters on a furnace and/or a regular tune up this fall may help prevent issues this winter when it’s 30 below.  Take a few minutes now to make sure everything is in working order and filters and changed out.

·         Install a programmable thermostat – Programmable thermostats are a great cost saving tool that keeps energy usage down while you’re away from home.  If you turn the heat down 5 degrees at night and 10 degrees during the day when no one is home, your energy bill can easily be cut by 5 to 20%. 

·         Winterize faucets and sprinklers – If you have an underground sprinkler system, it will need to be blown out before winter to ensure it remains in good condition for next year.

So, with a long 3-day weekend coming up, there just may be a few of these projects to knock out now that you’ll be grateful to have done come winter! 

Don't overlook water quality and quantity!

Kari Lewis
Of all the nutrients livestock require, what is the most important, but often an overlooked nutrient? 

Water is the most important nutrient for livestock production.
Photo by Kari Lewis.

Water!  Water needs are influenced by environmental temperature, class of livestock, and weight.  As temperature increases, so do water needs.  Lactating livestock require more water than nonlactating livestock and larger animals require more water as well.

On a day like today when the temperatures hit 90 degrees, a growing animal or lactating cow needs 2 gallons of water per 100 pounds of body weight.  So, that 1,400-pound cow will need 28 gallons of water/day, while her 500-pound calf will need 10 gallons, meaning that cow/calf pair needs close to 40 gallons of water today! 

This time of year, water can become stagnant in ponds and reservoirs, providing an ideal environment for the growth of blue-green algae, or cyanobacteria, which can be toxic to livestock.  Symptoms of blue-green algae poisoning are diarrhea, vomiting, lack of coordination, labored breathing, seizures, convulsions, and possibly death.  Other water quality issues can include high or low pH, excessive levels of sulfates which can cause a reduction in copper availability to livestock, hydrogen sulfide, iron, or magnesium which can cause an ‘off flavor’ and reduce water consumption.  Water with high nitrate concentrations can also be toxic, especially if consumed with foraged with high nitrate concentrations. 

Ideal drinking water temperature for livestock is between 40- and 65-degrees F.  In a research study, steers that had access to cool drinking water gained .3 to .4 pounds more per day than those drinking warm water. 

Research has also found that cattle prefer drinking out of a tank versus a pond or reservoir.  This is likely due to clean water from a tank versus the sediment that is churned up when they wade out into the water for a drink.  Research in Alberta showed a 23% increase in weight gains for yearling steers over 71 days whose drinking water was well water versus the steers who drank out of dugout.  A follow up study also confirmed the impact on cows, and a lesser impact on calves. 

If you suspect an issue with water quality, please stop by your local extension office for a water test kit.  Water can be collected and then sent to a lab for analysis.  If your ponds or reservoirs are low, it may be time to consider alternative water sources.  Remember, water is the most important nutrient for livestock production and is needed for regulation of body temperature, growth, digestion, reproduction, metabolism, joint lubrication, excretion, etc.  It’s critical to maintain a clean, fresh water supply to maintain health and performance of livestock. 

Black Henbane, Beware!

Jesse Fulbright, MSU Liberty County Extension

Last week I received a phone call here at the Extension office about a weed identification question.  The plant turned out to be black henbane.  As I’m learning about black henbane and recognizing that MSU Extension has a MontGuide publication on it, I thought I would share some information on it this week so if it crops up in other areas, people might recognize it.

Black henbane is a native to Europe and northern Africa.  It has been reported in Montana since 1881 and as of 2010 had been reported in at least 42 counties, being listed as a county noxious weed in multiple counties.  It grows well in a variety of conditions and soils.  The plant itself is an annual or biennial and grows from 1 to 6 feet tall.  The plants I saw north of town were probably in the 4-foot range.  The stems of the mature plant are erect, leafy and thick and branch out widely.  The leaves can be large, up to six inches wide and eight inches long and the foliage is covered in fine, sticky hairs.  The plants, when flowering, exhibit a brownish-yellow flower.  After flowering, two rows of inch long, pineapple-shaped fruit appear.  Each of these fruit capsules contain black, pitted seeds, to the tune of 10,000 to 500,000 seeds per plant. 

Photo courtesy of Utah State University Extension

Photo courtesy of Montana State University Extension

 

All parts of black henbane are poisonous to humans and livestock.  Livestock will generally avoid it because of its foul odor and bitter taste.  So, what can be done to control it?  However you manage it, the objective should be to prevent seed production.  Black henbane seeds can remain viable in the soil for a period of five years though, so careful attention needs to be paid to keeping plants under control for several consecutive growing seasons. 

The most effect method of control is prevention.  If it does become established, persistent management using a combination of control measures will give the best control.  Cultivation prior to seed production or pulling or digging isolated plants or small infestations prior to seed production can be effective means of controlling the plant.  These methods may have to be repeated over several years to control plants emerging from the existing seed bank. 

There are several herbicides that are listed for providing control of black henbane, including those with the active ingredients dicamba, picloram, metsulfuron or a metsulfuron and chlorsulfuron mixture.  Please remember to read and follow label instructions and continue to monitor the area after applications for any regrowth or new plants coming up.

Making this summer matter

Kari Lewis

Do you want to make this summer matter for your family? One simple routine that can have profound effects on kids’ academic success and health is eating together as a family. In reading an article from the American College of Pediatricians, teens who have dinner with their families seven times a week are almost 40% likelier to say they receive mostly A’s and B’s in school compared to teens who have dinner with their families just two or less times/week. Children ages 9 to 14 who have more regular dinners with their families are 35% less likely to engage in disordered eating and 24% more likely to eat healthier foods.

The article also shared that teens who have less than 3 family dinners per week are 2.5x more likely to use marijuana, twice as likely to use alcohol, and four times more likely to use tobacco. In addition, they are more likely to experience depression and more likely to engage in dangerous activities.

So, knowing the importance of family meals, how do families make it possible when family members are heading in multiple directions? Here’s a few tips:

· Eating together as a family is the main thing. Family meals can mean family breakfasts or a simple

Family meals don't have to be a five course meal, they can be breakfasts or even
sandwiches on the back of a pickup too!  Photo by Kari Lewis.

dinner of sandwiches or grilled hot dogs, it doesn’t have to mean a five-course meal.

· At the beginning of the week, spend a few minutes to jot on a calendar everyone’s activities and plan a few nights when there can be a dinner as a family. Ask your kids if there is anything they would like to try for dinner and involve them in the meal planning. Meal planning will also help with grocery shopping as well!

· Allow kids to pick out fruits and vegetables in the grocery store. To help make the right choice the easy choice, give them two equally good options. For example, instead of asking what they want for a snack, ask if you should get apples or bananas, both good options. They are still involved in the decision making and picking out healthy items.

· Involve the kids in the process of family mealtimes. Kids can help set the table, prepare a salad, shuck corn on the cob, mix ingredients, and clean up afterwards. In fact, you may even pick one night a week when it’s the kids’ responsibility to choose the menu and cook. This is great training and helps the entire family take ownership of the family meal.

Summer is a great time to work on making a dinnertime routine to carry over into the school year. Teens with frequent family dinners are one and half times more likely to have an excellent relationship with their mother and twice as likely to have an excellent relationship with their family and siblings, so if you desire peace and harmony in the family, eating together is a great place to start!

Water Hardness Wreaking Havoc with Pesticide Applications?

Jesse Fulbright, MSU Liberty County Extension

At a time of the season when there are plenty of times when spraying is an ongoing practice, let’s take a couple of minutes to talk about something that might make your pesticide applications less effective: water hardness.

According to an MSU Extension MontGuide titled, “Pesticide Performance and Water Quality,” the term water ‘hardness’ refers to presence of metals with a positive charge of more than 1, such as calcium, magnesium, and iron.  Total hardness is measured in parts per million (ppm) or in grains per gallon and labs typically report results in terms of calcium for simplicity, even though other metals are making up part of the hardness.  One grain (per gallon) equals 17.1 ppm.

These cations, or positively charged elements, can further reduce the effectiveness of weak acid pesticides, especially if the pH of the water is above the ideal range, which is so often true in our area.  The effect happens because of the pesticide dissociating into positively and negatively charged parts and the elements, such as calcium, magnesium and iron in the water, binding with the negatively charged portion of the pesticide.  This results in molecules that either can’t be absorbed by the target pest, enter at a slower rate, or form insoluble salts.  Hardness can range anywhere from 0 to over 800 ppm.  Water with a hardness between 0 and 114 ppm is considered soft, 114-342 ppm, moderately hard, 342-800, hard, and anything above 800 ppm is considered extremely hard.

Consider the following guidelines regarding hard water:

•Always read and follow precautions regarding hardness on the pesticide product label.

•Weak acid pesticides such as clopyralid, 2,4-D amine, glyphosate and dicamba may lose efficacy if hardness exceeds 150 ppm, especially if pH is greater than 7.0.

•2,4-D amine formulations can be totally deactivated if the hardness is greater than 600 ppm.

•Many other herbicides will lose efficacy if hardness is greater than 400 ppm, if iron is present.

Hardness can be reduced with the addition of dry ammonium sulfate at 8.5 to 17.5 lbs. per 100 gallons of water, or liquid fertilizers (such as 28 percent N, 32 percent N, or 10-34-0) at a rate of 1.25 – 2.5 percent per 100 gallons.  It works by reducing the pH and also through sulfate combining with hard water cations.  Performance might be enhanced further by the addition of a non-ionic surfactant.

If you have questions regarding your water hardness, please consider visiting with your local county Extension office about water testing options.

Avoid a Bummer Summer and Grill Foods Safely

by Wendy Wedum, MSU Extension Pondera County 

Today is the first World Food Safety Day. It was adopted by the United Nations last December.  Food Safety is everyone’s responsibility from how food is grown to how it is processed to delivery and how we each handle food at home.

Last week I talked about getting your grill ready for the summer and today I’m going to talk about food safety practices to make sure you can avoid food borne illnesses and not have a bummer summer.

Grilled food is hard to beat for family meals, camping, tailgating and more. It is also important to avoid any unwelcome guests such as bacteria that cause food borne illness. 

Start these simple food safety rules:

It is important to keep everything clean.  Wash hands before and after handling raw meats because harmful bacteria may be present in raw meat and poultry and the raw juices can contaminate cooked or ready to eat food. Have plenty of clean utensils, serving dishes and cutting boards ready for moving raw meats to the grill and clean plates to put the cooked foods on for serving.

It is important store ready to eat foods separately from raw meats.  Ready to eat foods are usually not cooked or reheated and raw meat juices can contaminate them. Examples of ready to eat foods include salads, side dishes, fried chicken and raw fruit or vegetables.

On the grill, meat needs to be cooked to a safe internal temperature to destroy bacteria. Use a food thermometer to check. The correct internal temperature for Poultry is 165°F, ground meat is 160°F, steaks, chops and roasts are 145°F. Remember to let steaks, burgers and chicken pieces rest 3-5 minutes before eating.  Roasts or a whole chicken may need 10-15 minutes to rest.  Resting helps finish the cooking process and lets the juices be reabsorbed for tender and juicy meat.

As you plan and prepare summer barbecues, remember to keep in mind loved ones who are most at risk for food borne illness. This includes children under 9 years old and adults over 65 years, pregnant women and nursing mothers, and people with weakened immune systems from chronic or short-term illness.

They are the why we keep things clean, why we separate raw and ready to eat foods, why we cook raw food to proper internal temperatures and why we keep all foods at safe temperatures.  Be sure to not take chances with your family’s or friends’ health. Keep hot foods hot, cold foods cold and when in doubt, throw it out.

For more information you can call me at 271-4054 or your own local Extension office. 

Resources: 
World Food Safety Day: https://www.un.org/en/events/foodsafetyday/ 
Five Keys to Safer Food:  https://www.who.int/foodsafety/publications/consumer/en/5keys_en.pdf?ua=1
Summer Food Safety: https://www.foodsafety.gov/keep/events/summervacations/index.html