Download excs090304 - University of Kentucky

September 3, 2004
AGRICULTURE AND NATURAL RESOURCES
Test Forages to Improve Farm Income
FAMILY AND CONSUMER SCIENCES
Reducing the Odor
From Cooked Cabbage
4-H YOUTH DEVELOPMENT
4-Hers Learn From Project
Demonstrations, Illustrated Talks
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Test Forages to Improve Farm Income
Source: Donna Amaral-Phillips
Livestock producers need to know the nutritive content of forages such as corn
silage and hay they will feed animals this year. Routinely testing is necessary because
forage quality changes with growing conditions, and most importantly the stage of
maturity at which forages were harvested.
You cannot tell the quality simply by looking at forages. Instead have them tested
by a laboratory. Use a forage probe to take representative samples. For example, use a
probe to take a sample from 20 different bales when testing hay or balage.
Once forages are tested, use the results to balance rations. Otherwise, you could
have decreased performance in the form of lower weight gain, milk production or
reproductive efficiency that might not show up until later. All this can translate into lower
net income for your farm operation.
To increase the bottom line, always test forages and balance rations to meet the
needs of your herd.
For more information on increasing farm income, contact the (County Name)
Cooperative Extension Service.
Educational programs of the University of Kentucky Cooperative Extension
Service serve all people regardless of race, color, age, sex, religion, disability or national
origin.
-30Reducing the Odor
From Cooked Cabbage
Source: Sandra Bastin
Cabbage is an economical source of Vitamin C and other ingredients that are
good for our health. When cooked, cabbage emits an enzyme that breaks down into
hydrogen sulfide, which produces a rotten-egg odor.
Although you cannot entirely eliminate this bothersome smell, proper cooking
practices will lessen the problem. Quickly cooking cabbage releases the enzyme before
it breaks down into hydrogen sulfide. Allow about 15 minutes for wedges and three to
five minutes for shredded cabbage.
Use glass, enamel or stainless steel cookware to cook cabbage, because
aluminum and cast-iron pots will absorb the odor.
Adding a slice of bread or whole walnut meat to the cooking water will help soak
up odors.
Bothersome odor aside, cabbage has much to offer. It is inexpensive, nutritious
and versatile.
While broccoli is a better source of vitamin C, cabbage generally costs about half
as much.
Cabbage is a very good source of vitamin C and a good source of folic acid and
fiber. Vitamin C is an antioxidant that prevents naturally occurring free radicals from
damaging cells. Antioxidants also may help reduce the risk of coronary heart disease
and some types of cancer. Folic acid helps prevent birth defects. It also helps prevent
heart disease by regulating levels of homocysteine, an amino acid.
To preserve vitamin C, add cabbage to water at a rolling boil. Cook cabbage
uncovered to maintain its color.
Three and one-half ounces of raw, green cabbage has nearly 80 percent of the
recommended daily allowance (RDA) of vitamin C and about 30 percent of the RDA for
folic acid.
Red cabbage contains even more vitamin C than green cabbage.
Bok choy is a good source of calcium and beta-carotene, both important to a
healthy diet. This Chinese cabbage is readily available in America. It has crisp, white
stalks topped with dark green leaves.
You can eat cooked cabbage as a vegetable by itself, or add it to casseroles and
stews. A number of meats compliment the flavor of cooked cabbage. These include
ground beef, lamb, turkey, chicken, smoked ham, corned beef, bacon and squid.
In addition, cabbage stalks and leaves are a fast, crunchy appetizer. For another
appetizer, spread red cabbage leaves with a mixture of sour cream and blue cheese;
then roll them up and slice into pinwheels. Bok choy can be used in a dip.
For more information on nutrition, contact the (County Name) Cooperative
Extension Service.
Educational programs of the University of Kentucky Cooperative Extension
Service serve all people regardless of race, color, age, sex, religion, disability or national
origin.
-304-Hers Learn From Project
Demonstrations, Illustrated Talks
Source: Mark Mains
Kentucky 4-H members learn a lot by participating in project demonstrations and
illustrated talks. Youth gain valuable experience and develop important life skills.
4-H is a community of young people across America, who are learning
leadership, citizenship and life skills.
Through the demonstrations and talks, 4-Hers are able to complete projects and
share what they have learned with other people. The hands-on experiences help youth
develop self-confidence, poise and other communications skills.
Members also develop a number of life skills including communicating,
leadership, planning and organizing, setting goals, motivating themselves, and sharing.
The interactions with other people also help youth hone their social skills.
Topics can include agricultural engineering, agricultural sciences, small and large
animal sciences, breads, clothing, computer and creative crafts. Others are dairy foods,
electrical, general, health, home improvement and management, horticulture, other
foods, photography/video photography, safety, small engines and shooting sports.
The junior level is for youth ages nine through 13 years old. Members ages 14
through 19 compete at the senior level.
For more information, contact the (County Name) Cooperative Extension Service
office.
Educational programs of the University of Kentucky Cooperative Extension
Service serve all people regardless of race, color, age, sex, religion, disability or national
origin.
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