Oklahoma Agriculture Blog

Oklahoma’s Official Agricultural Information Site

  • Welcome!

    Terry Peach, Oklahoma Secretary of Agriculture

    As agriculturists our jobs haven’t changed much from generation to generation but the way we do them sure has! Our roles as providers of the nation’s food and fiber and stewards of the land remain the same but just as we rely on new technologies to become more efficient as producers, we find we now need to find new ways to use them to communicate with each other.

    That’s why we have created this blog. Almost 60 percent of the population now depends on the internet for news and other information. The daily and weekly newspapers are still out there (and we still depend on them to reach thousands of Oklahomans) but for all of you who prefer the speed and convenience of electronic communications, this blog is for you.

    Let us know what you think and please interact on this site with your thoughts and comments. We are counting on you to let us know what you think and suggest things and ideas that will improve this site and provide you with the information you are looking for.

    Terry Peach, Oklahoma Secretary of Agriculture

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MIO Recipe of the Month: Breakfast Casserole by Kitchen Kimberly

Posted by carson4575 on November 4, 2009

recipe-breakfast_casserole
From Timeless Treasures by Kitchen Kimberley

• 6 or 8 slices bread, crusts removed, cubed
• 1 lb. JC Potter Breakfast Sausage (your choice of flavor)
• ½ C onion, chopped
• ½ C Hiland Pepper Jack cheese, shredded
• ½ C Hiland Cheddar cheese, shredded
• 2 ½ C JM Farms Sliced Mushrooms
• ¾ C Hiland Half-and-Half
• 1 ½ C Hiland milk
• 1 t Worcestershire sauce
• 1 t dry mustard
• 5 eggs, slightly beaten (or equivalent Hiland Egg Substitute)
• salt and pepper to taste

Grease a 9 x 13-inch baking dish. Cover the bottom of the baking dish with the cubed bread; set aside.

Cook sausage and onion until done; spread this mixture over the bread in baking dish. Sprinkle the cheese over sausage and onion, distributing evenly. Next, spread the sliced mushrooms over the cheeses.

In a bowl, combine the beaten eggs, cream and milk; stir in seasonings. Pour over the casserole ingredients. Cover and refrigerate overnight. Bake in preheated 350-degree oven for 35 to 40 minutes, or until set. Enjoy!

Posted in MIO Recipe | Leave a Comment »

Oklahoma Cattlewomen’s Recipe of the Week: Garlic-Herb Crusted Beef Roast

Posted by carson4575 on November 4, 2009

CattleWomen's-logo-gif.gif.jpg
Beef roast is a classic fall dish and this particular recipe is one of the most popular offered by the beef industry.

Ingredients
1. 1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)
2. Salt and ground black pepper
Rub:
1. 2 teaspoons garlic-pepper seasoning
2. 2 teaspoons dried basil leaves, crushed
3. 2 teaspoons dried thyme leaves, crushed
4. 1 teaspoon dried parsley leaves, crushed
Garlic Roast

Instructions
1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.

Posted in MIO Recipe | Leave a Comment »

Seedlings offered to improve wildlife habitat

Posted by carson4575 on November 3, 2009

Turkeyscropped
The Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma Department of Wildlife Conservation are working together this year promoting special packages of tree and shrub seedlings selected for wildlife habitat improvement.

Different packages are available to enhance the habitat of deer, songbirds, turkey, quail and a variety of other animals. State wildlife and agriculture officials say each wildlife packet is made up of 25 each of four different species of trees and shrubs chosen specifically to improve the wildlife habitat of your property.

“Planting the appropriate trees can be a great way to enhance wildlife habitat on your property,” said Mike Sams, private lands biologist for the ODWC. “Planting a tree today can be a long-term investment for future generations.”

Oklahoma grown seedlings are available to landowners for a broad range of conservation projects. Landowners use the trees for windbreaks to protect crops and livestock, timber production, water quality protection, erosion control or other natural resource projects such as firewood plantings and Christmas tree production.

“Now is the time to begin thinking about planting seedlings and foresters from ODAFF are available to assist you,” according to State Forester John Burwell. “Oklahoma’s seedling planting season runs from December through early April and fall is the best time to prepare the planting site to make the planting job easier.”

New for 2009 is an on-line store where landowners can go to purchase their wildlife habitat improvement packages, as well as choosing from over 35 species of trees and shrubs. Seedlings are one year old, bare-root, and each species packaged in multiples of 50 with a minimum order of 100 trees. They are to be used in rural conservation plantings and cannot be used for ornamental plantings or resold as living trees.

Persons interested in the seedlings are encouraged to visit www.forestry.ok.gov as soon as possible as orders will be filled on a first come, first served basis.

The seedlings will be available for pickup or shipment starting in early January but orders are being taken now via the on-line store or you can request a paper order form by contacting the Forest Regeneration Center at 800-517-FOREST.

Posted in Forestry Services | Leave a Comment »

Ag Statistics Weekly Crop & Weather Report

Posted by carson4575 on November 2, 2009

Drenching Rains Further Delay Crop Activities

Although there were a few days of sunshine early in the week, heavy rains mid-week saturated fields and further delayed row crop harvest and small grain planting. All nine districts received measurable precipitation, with the Southeast receiving the most at nearly three inches. The weekend brought pleasant weather and an optimistic forecast, as several days of dry, sunny weather are expected and will allow producers to get in the fields. Soil moisture conditions continue to be favorable, as topsoil was rated 32 percent surplus and subsoil 21 percent surplus. Due to the wet conditions, there were only 2.6 days suitable for field work.

Small Grains: Oklahoma small grain producers cannot seem to catch a break as several rainy weeks have slowed field work and delayed planting. Progress was made in some areas this week as wheat planted increased eight points to reach 84 percent complete, eight points behind normal. Wheat emerged increased to 74 percent complete, up eight points from the prior week, but four points behind the five-year average. Rye emerged was virtually complete by week’s end. Oat seedbed preparation reached 86 percent complete, while 42 percent of the oats were planted by Sunday, up just one point from last week but 13 points behind normal. Oats emerged reached 36 percent complete, eight points behind the five-year average.

Row Crops: Harvest of all row crops is running well behind average this year, due to heavy fall rains. This week’s rains soaked fields and kept combines parked in many areas. Conditions of most row crops continued to rate mostly in the good to fair range. Eighty-five percent of the State’s corn was harvested by week’s end, up five points from the previous week but 13 points behind normal. Seventy-one percent of the State’s sorghum had reached maturity by week’s end, while 30 percent was harvested, up three points from the previous week, but still 20 points behind the five-year average. Soybeans at maturity reached 72 percent, up seven points from the prior week, but 14 points behind normal. By week’s end, just over a third of the
soybeans were harvested, up seven points from last week, but 25 points behind the five-year average. Peanuts at maturity reached 95 percent complete, up eight points from the previous week. By Sunday, 71 percent of the peanuts had been dug while half had been combined, both running well behind normal. Cotton opening bolls was virtually complete by week’s end while cotton harvested reached 20 percent complete, up eight points from last week but 18 points behind the five-year average.

Hay: Wet conditions brought haying activities to a halt in most areas. As of Sunday, fifth cuttings of alfalfa were 71 percent complete, while sixth cuttings were 15 percent complete, up two points from last week but 22 points behind normal. Conditions of alfalfa continued to rate mostly in the good to fair range. Producers made a second cutting on 83 percent of other hay, up one point from the prior week but seven points behind the five-year average.

Pasture and Range: The heavy rains soaked pastures and conditions across the State continued to rate mostly in the good to fair range.

Posted in Ag Statistics | Leave a Comment »

$49 million in Specialty Crop Grants offered

Posted by carson4575 on November 2, 2009

USDA just announced another signup period for specialty crop block grants. It’s a segment of their “Know your food, know your farmer” initiative.

This program’s philosophy mirrors that of the ODAFF very closely and we’re excited about the possibilities these grants could generate. Click here for a full press release regarding the USDA grants.

Posted in Grants | Leave a Comment »

Secretary Peach: Producers Must Stick Together

Posted by terrypeach on November 2, 2009

I read a blog post today by Ana Kennedy, American Farm Bureau Young Farmers and Ranchers that completely summarizes our philosophy at the Oklahoma Department of Agriculture, Food, and Forestry. 

 She writes: “There is room for all sizes and types of agriculture. Production methods may vary, but all farmers have the same goal and that is producing the best product they can.”

 We can never forget that our responsibilities to consumers involve providing good quality, wholesome and safe foods and other agricultural commodities.  Further, we must produce enough of those products to not only take care of our own citizens, but also to help our nation’s economic strength through foreign trade.

 Today more than ever agriculturists have to support one another no matter what they produce or how they produce it.  Going on the offensive against one product over another is counterproductive to our industry and will ultimately only serve to help those who oppose us.

 For example, groups who would like to see animal agriculture eliminated completely are quick to jump into arguments between traditional producers and producers of “organic” or “natural” meat and poultry products.  Their “divide and conquer” tactics can only work if we let them and it is in the best interest of our livelihoods and our nation not to let that happen.

 As Ana points out, in about 15 years the earth’s population is expected to be more than eight billion people.  To feed this population it’s going to take cooperation and acceptance from all producer groups.

 To read Ana’s post in it’s entirety, click here.

Posted in Uncategorized | Leave a Comment »

Oklahoma Cattlewomen’s Recipe of the Week: Beef Cacciatore

Posted by carson4575 on October 28, 2009

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A great, classic fall evening meal!

Ingredients
1. 1 boneless beef chuck blade steak, cut 1 inch thick (about 2 pounds)
2. 4 teaspoons vegetable or olive oil
3. 1/4 teaspoon salt
4. 1 package (12 ounces) frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
5. 2 cups prepared red wine pasta sauce or marinara sauce
6. 3/4 cup water
7. 8 ounces button mushrooms, cut in half (cut into quarters if large)
8. Salt and pepper
9. Hot cooked pasta (optional)
4496_00%20BeefCacciatore_thumb
Instructions
1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.

2. Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until steak is fork-tender.

3. Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 minutes or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.

4. Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.

Posted in MIO Recipe | 2 Comments »

Halloween Treat Recipes from Dairy Max

Posted by carson4575 on October 28, 2009

A Dairy Max goblin enjoying a Halloween Treat!

A Dairy Max goblin enjoying a Halloween Treat!


Hauntingly Healthy Halloween Recipes
Gobbly Goblin Granola Snack Mix
Recipe provided by www.dairymax.org

2 cups whole grain check square cereal (such as Whole Grain Chex ®)
2 cups honey-sweetened oat cereal (such as Honey Nut Cheerios ®)
2 ½ ounces (about 3 cups) pretzel sticks
½ cup sunflower seed kernels
½ cup dried cranberries, raisins or dried cherries
½ cup round, candy-coated pieces (such as M&M ® or Reese Pieces ®)
8 ounces reduced-fat Mozzarella and Cheddar cheese cubes

Mix cereals, pretzel sticks and sunflower seed kernels in a large bowl; set aside.

Toss with dried cranberries and your favorite Halloween candy such as M&Ms; store in an airtight container until ready to serve. Toss in cheese cubes just before serving.

Better Bones Brew

To break the chill of a typical Halloween night, serve our “bewitched” version of hot chocolate.
8 cups of low-fat chocolate milk (The official drink of Halloween!)
1 cup mini marshallows
Optional: green food coloring

Place chocolate milk in slow-cooker that will be your cauldron to warm and stir the “brew.”
Keep warm in a slow-cooker and top with marshmallow “ghosts” after the trick or treating is complete.
If you want to create a “swampy” color, add a few drops of green food coloring.

Scary Skeleton Builder

To make getting your 3-A-Day of Dairy delicious and scary, try making a “Petrified Eyeball Parfait.”

1 cup low-fat vanilla yogurt
4 large green grapes
8 M&Ms® candy pieces

Put your low-fat vanilla yogurt into your favorite bowl, then add the large green grapes that have been cut in half & stuffed with a M&M.

Posted in Uncategorized | Leave a Comment »

MIO Recipe of the Week: Stuffed Pork Loin with Butcher’s Sauce

Posted by carson4575 on October 28, 2009

Stuffed Pork Loin with Butchers Sauce

An Original Recipe by Chef Kurt Fleischfresser

(Serves 4)

1⁄2 lb. Bar-S Sausage, peeled & scored
2 lbs. pork loin
salt and pepper to taste
3 T olive oil
1⁄2 each yellow onion, diced
2 T Shawnee Mills Flour
1 each tomato, seeded and diced
2 C water
2 T Griffin’s Mustard
1⁄2 C dill pickle relish
2 t dried chopped parsley
2 T Head Country Barbeque Sauce

Using a long thin blade, cut off the tail of the pork loin so it is the same thickness from end to end. Make two cuts from end to end in the shape of an X. Peel and lightly score the sausage (trim smaller if necessary) and insert into the pork tenderloin. The sausage needs to be about an inch shorter than the tenderloin.

Season with salt and pepper and sear in a hot skillet with oil until brown on all sides. Once brown, transfer to a pie tin and put in the oven at 300 degrees and continue cooking until completely done.

For the sauce, saute the onion in the olive oil in a medium-high skillet. When the onions start to brown, add the flour and continue to cook until the flour is golden. Add the tomato and water, and cook until the sauce is thick and bubbly. Just before serving, add the mustard, relish and parsley. Remove the loin from the oven, and let rest for at least five minutes.

Slice the loin and put on a plate with the sauce over or under the slices. Serve with your favorite starch and vegetable.

Posted in MIO Recipe | Leave a Comment »

Ag Statistics Weekly Crop & Weather Summary

Posted by carson4575 on October 26, 2009

Despite Wet Fields, Some Planting and Harvesting Continues

Wind and cooler temperatures prevailed across Oklahoma during most of the week. The State experienced temperatures averaging in the mid- to high-60’s, with temperatures dropping to as low as 29 degrees in Hooker. A few storms revisited the State during mid week, with precipitation ranging from 0.61 in the North Central district to 2.75 in the Southeast district. Overall soil moisture conditions continue to be rated in the surplus to adequate range with topsoil rated 26 percent surplus and subsoil remaining at 12 percent surplus. Although some producers were able to return to the fields and proceed with planting and harvesting activities due to calmer conditions across the State, many others were kept out of the fields as a result of excess rain
from prior weeks. There were 2.6 days suitable for field work.

Small Grains: Some small grain planting continued despite wet field conditions across the State. Wheat seedbed preparation reached 76 percent, a two point increase from the previous week, but 11 points behind the five-year average. Wheat emerged increased to 66 percent complete, six points ahead of the prior week, but four points behind normal. Rye planted was virtually complete, while 95 percent of the crop had emerged, five points ahead of the five-year average. Oat seedbed preparation was 84 percent completed, two points ahead of the previous week and in line with the five-year average. Forty one percent of oats were planted by week’s end, three points ahead of the previous week, but nine points behind normal. Oat emergence reached 35 percent, four points ahead of last week, but three points behind the five-year average.

Row Crops: Only isolated row crop harvesting continued throughout the week due to excess moisture in the fields. Row crop conditions continued to rate mostly in the good to fair range. Virtually all the corn was mature Sunday, two points up from the previous week, but two points behind the five-year average. Corn harvest was 80 percent complete by week’s end, a three point jump from the previous week but 16 points behind the five-year average. There were some reports of aphlatoxin across the State. All sorghum coloring was virtually complete by week’s end, while 60 percent had reached maturity, 17 points behind normal. Sorghum harvested reached 27 percent complete, up eight points from the prior week, but still 17 points behind normal. Sixty-five percent of soybeans reached maturity, up ten points from the previous week, but 12 points behind normal. Soybeans harvested reached 27 percent complete, up seven points from the prior week, but 22 points behind the five-year average. Peanuts at maturity reached 87 percent complete, up eight points from the previous week. Fifty-six percent of peanuts had been dug while 36 percent had been combined, eleven points behind the five-year average. Ninety-six percent of cotton bolls had opened, up four points from the previous week and in line with the five-year average. Cotton harvested had reached 12
percent by week’s end, up five points from the prior week, but still 14 points behind normal.

Hay: Haying activities continued in most areas of the State while some areas remained at a standstill due to wet field conditions. By week’s end, fifth cuttings of alfalfa were 70 percent complete, while sixth cuttings were 13 percent complete, up four points from the prior week but 18 points behind normal. Conditions of alfalfa continued to rate mostly in the good to fair range. Eighty two percent of other hay received a second cutting, three points ahead of the previous week, but six points behind the five-year average.

Pasture and Range: Pasture and range conditions continued to improve and by week’s end rated mostly good to fair, with a good rating of 50 percent and a fair rating of 34 percent.

Posted in Ag Statistics | Leave a Comment »