October Newsletter

Beef Sire Selection
Damon Pollard, Extension Agent, Livestock

The ultimate goal of a beef cattle producer is to increase net income by balancing expenses with the income generated. Producers can accomplish this by increasing income while keeping additional costs to a minimum, or by reducing costs and maintaining current income levels. An easy way to do this is to improve your herd genetics by selecting proper bulls.

You should consider four main characteristics when buying a bull. These are reproductive soundness, structural soundness, visual evaluation and performance characteristics.

By having a breeding soundness exam done, you can assess a bull’s reproductive soundness. While a bull that passes this exam should have the physical ability to breed and settle cows, it does not measure desire. Always watch bulls for their interest in females in heat.

Read more about Beef Sire Selection on our website

West District 4-H Volunteer Leaders Conference

November 8, 2025 from 9:00am - 2:00pm
Mountain Horticulture Crops Research & Extension Center

This conference is for 4-H volunteers, parents, teachers, agents, alumni or anyone who loves 4-H! This is an opportunity to attend 4-H programmatic workshops and network with other 4-H volunteers.

$25 registration fee includes breakfast, lunch and a t-shirt
Register by October 26th

Get more information and register at:
2025 WDVLA 4-H Volunteer Conference

Power's Out: Let's Eat!

When hurricane season hits, most of us are busy boarding up windows and purchasing batteries, but there’s one crucial element many overlook: how you’ll eat and prepare food when the power goes out. We’ve compiled five food tips and simple, no-cook recipes to prepare if the power goes out during bad weather.

Tip #1: Have a food preparation kit

Keep a dedicated food preparation kit readily accessible. This kit should include cleaning wipes, plastic utensils, disposable plates and cups, a manual can opener and a bottle opener. When washing dishes isn’t possible, single-use items offer a practical solution.

Tip #2: Stock up on shelf-stable basics

Purchase cost-effective ingredients with long shelf lives. Excellent choices include rice, dried beans, oatmeal, powdered milk and canned soup. When stored properly in cool, dry conditions, many of these can last for years, providing a reliable foundation for emergency meals. Create a multi day meal plan to remove the stress of having to think about what ingredients can be combined for meals or snacks.

Tip #3: Keep cans in the pantry

Ensure your pantry is well-stocked with a variety of canned foods such as canned meat, fish, pasta, soup and vegetables. Always check expiration dates and try to use cans within one year. Avoid buying cans that are dented, rusted or bulging, as these may indicate spoilage. In a power outage, most canned foods can be eaten straight from the can unless the label specifies otherwise. Canned kippers, vienna sausage, or sardines and crackers make a great snack.

Tip #4: Utilize your freezer and a cooler

Fill your freezer with containers of water. You can move items from your refrigerator into the freezer as soon as the power goes out to extend their freshness for as long as the freezer remains cold. When the power goes out, these frozen containers will help keep perishable items like cheese and meats cold for extended periods. Additionally, a mini cooler can be used to store prepared meals that don’t require reheating, like salads or soups.

Tip #5: Consider a camping stove or a gas grill with a burner attachment (for outdoor use)

A small camping stove can be a valuable emergency cooking device for outdoor use (if conditions permit). A gas grill with a burner attachment is another option if you have one. If you don’t have access to either of these devices, preparing food without electricity is still possible with the creative recipes and meal ideas below.

Continue reading Power's Out: Let's Eat! on our website.

Growing Kale
Matt Rodriguez, Extension Agent, Horticulture

Kale is a common leafy green that has seen rise in recent media and nutrition needs. Kale is high in vitamins and minerals with the added benefit of lower calories. Kale usually has a slightly bitter taste that is enjoyed primarily in salads.
Kale is a cool season crop meaning that once temperatures reach above 70F the crop will “bolt” meaning the plant will go to seed and lose its coveted flavor. Kale also needs the frost to increase its sugar content within the leaves to taste sweeter. If you prefer more bitter flavors then let your kale grow to full maturity. Spring and Early Fall is the best time to grow Kale. Like most Leafy Greens, Kale prefers Full sun to Partial Shade Light Requirements. Refer to the seed packet for specific planting instructions, but about six inches between plantings is a good general rule of thumb. Thinning will need to be done once plants reach maturity. You must also put into perspective your end goal. Do you want to use kale for salads or juicing? You will need to grow kale from seed to get the smaller baby leaves that are suitable. To do this continuously throughout your growing season. You will need to stagger your plantings. Sow new seeds every two to four weeks, harvesting when the plants are four to six inches tall.

Read more about growing Kale on our website

OCTOBER LOCAL FOOD SPOTLIGHT ON ACORN SQUASH

Health Benefits - Acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. A 1/2 cup serving of cooked, cubed acorn squash provides approximately 20% of the recommended daily allowance of vitamin C for healthy adults following a 2,000 calorie diet.

Choosing an Acorn Squash - Choose whole acorn squashes that are firm and heavy for their size. Soft spots and bruising are signs that the squash may be starting to decay. The outer skin is often dark green with spots of orange, but there are varieties that are more orange or even white.

Storing - Store uncut squash at room temperature in a cool, dry area.

Preparing - Acorn squash can be roasted, baked, microwaved, or steamed.