Due to a cold front that moved through the State on Monday, freezing temperatures were experienced and a freeze watch was issued for the western third of the State through Tuesday morning. Precipitation was seen across the State with the East Central and Northeast districts receiving the most rainfall at 0.34 inches and 0.20 inches of rainfall, respectively. Temperatures dropped to some of the lowest of the season reaching as low as 18 degrees in Kenton. Additionally, fog was seen throughout the week. The weekend brought warmer weather with temperatures ranging from the high 60’s to the low 70’s. Topsoil and subsoil moisture conditions rating in the surplus range remained unchanged from the previous week. There were 5.0 days suitable for field work.

Small Grains: Most small grain planting had been completed by week’s end. Wheat planted, at 95 percent, was up two points from last week, but still three points behind normal. Wheat emerged increased to 85 percent complete, up three points from the prior week, but seven points behind the five-year average. Oat seedbed preparations are also nearing completion at 95 percent complete while 63 percent of oats were planted by week’s end, three points behind normal. Sixty percent of oats had emerged by week’s end, up two points from the prior week, and one point ahead of the five-year average.

Row Crops: Producers continue to make good progress with row crop harvest. Corn harvest was virtually complete by week’s end. Sorghum harvest reached 80 percent, up 12 points from the prior week, and two points ahead of normal. Virtually all soybeans were mature by Sunday and 73 percent of soybeans had been harvested, up eight points from the previous week, but 15 points behind normal. Virtually all peanuts were dug, while 93 percent were combined by week’s end. Cotton harvested reached 44 percent complete, up nine points from the previous week, but still 21 points behind the five-year average.

Hay: Hay cutting continued across the State. As of Sunday, fifth cuttings of alfalfa were 84 percent complete. Sixth cuttings were 44 percent complete, up five points from last week but three points behind normal. Alfalfa conditions continued to rate mostly in the good to fair range. A second cutting was made on 90 percent of other hay, up two points from the prior week but four points behind normal.

Pasture and Range: Pasture and range conditions continued to rate mostly in the good to fair range. Some supplemental feeding of livestock is continuing across the state.

Producers and agricultural businesses are being urged to apply for grants to add value to agricultural commodities. U.S. Secretary of Agriculture, Tom Vilsack today said deadline for grant applications is November 30.

USDA will award planning grants of up to $100,000 and working capital grants of up to $300,000 to successful applicants. Applicants are encouraged to propose projects that use existing agricultural products in non-traditional ways or merge agricultural products with technology in creative ways. Businesses of all sizes may apply, but priority will be given to operators of small and medium-sized family farms – those with average annual gross sales of less than $700,000.

Applicants must provide matching funds equal to the amount of the grant requested. Ten percent of the funding being made available is reserved for beginning farmers or ranchers and socially disadvantaged farmers or ranchers. An additional 10 percent is reserved for projects involving local and regional supply networks that link independent producers with businesses and cooperatives that market value-added products.

“This grant program offers Oklahoma producers, cooperatives and other agricultural groups the ability to explore new processing and manufacturing opportunities,” said Oklahoma Secretary of Agriculture, Terry Peach. “For years we have promoted similar programs through our own Agriculture Enhancement and Diversification program and we know how well it can benefit producers and rural communities.”

Paper applications must be submitted to the Rural Development state office in the state where the project will be located. A list of state offices is available at www.rurdev.usda.gov/recd_map.html . Electronic applications must be submitted through www.Grants.gov . For more information on how to apply, please see page 45165 of the September 1, 2009 Federal Register or visit www.rurdev.usda.gov/rbs/coops/vadg.htm .

Oklahoma Cattle on Feed Inventory Up 17 Percent from Last Year

Oklahoma:
The inventory of cattle on feed was 375 thousand head in Oklahoma on November 1, 2009, for feedlots with capacity of 1,000 or more head, up 6 percent from the previous month and up 17 percent from November 1, 2008. Placements during October were 83,000, 11 percent above one year ago. Marketings of fed cattle during October were 60,000, down 12 percent from the same month last year. Other disappearance during October totaled 3,000 head.

United States:
Cattle and calves on feed for slaughter market in the United States, for feedlots with capacity of 1,000 or more head, totaled 11.1 million head on November 1, 2009, 1 percent above November 1, 2008. Placements during October totaled 2.47 million, 1 percent above 2008. Net placements were 2.42 million head. Marketings of fed cattle during October totaled 1.76 million. Other disappearance totaled 59,000 head during October.

Governor Henry is proclaiming Friday, November 20th, 2009, “Oklahoma Thank a Farmer Day.”

Here’s the wording from his proclamation:

PROCLAMATION

WHEREAS, The holiday season is a time to be thankful for America’s abundant supply of safe, wholesome and affordable food, and

WHEREAS, America’s farmers and ranchers produce the food that nourishes our bodies and serves as the centerpiece for family gatherings and holiday celebrations, and

WHEREAS, Less than one percent of the American population works in food production and the average American farmer now feeds 144 people, and

WHEREAS, America’s farmers and ranchers not only provide the food we eat but also help sustain rural communities, preserve open space and wildlife habitat and protect the environment, and

WHEREAS, Farming and ranching play a vital role in the economy of the country and our state.

THEREFORE, I GOVERNOR Brad Henry, hereby proclaim November 20, 2009

“Thank a Farmer Day” in the State of Oklahoma.

Wildlife Services remind us that feral hogs cause a lot of damage. This picture was taken at a state cemetery. Some of the gravestones were actually overturned.

- Feral hogs do more than damage crops. These animals are not native to the Americas and capitalize on the smorgasbord found in the wild. They cause soil erosion from their rooting and are a direct competitor with many native wildlife species. They have the potential to double their population every 4-6 months and are now spread throughout Oklahoma.

Wildlife Services Division monitors wildlife diseases that could be harmful to the agricultural industry and human health. Today Kevin Grant, Wildlife Services Director, offers a few tips for sportsmen heading to the woods this weekend.

- Deer season opens this weekend! If the opportunity presents itself, many deer hunters could have a chance to take a feral hog while in the woods. Wildlife Services disease surveillance has found that a small percentage of hogs in the wild carry the disease swine brucellosis.

This disease is transmissible to humans and hunters should take precautions. In humans, this bacterial disease is called undulant fever, because the fevers tend to waver up and down. Like many other wildlife diseases, the first symptoms are described as “flu-like”. Symptoms may include: fever, chills, sweating, weakness, weight loss, fatigue, headache, body ache, and loss of appetite. The illness may be chronic and persist for years.

Prevention is the best medicine. Carry a pair or two of disposable surgical gloves in your pack for field dressing and handling. Minimize contact with entrails and use good hygiene. The well cooked pork will be safe to eat.
–Kevin Grant

We’re wrapping up a week of Incident Command training here in Oklahoma City. This week’s ICS 420 involved training a variety of agencies from across the country.

• USDA
o Office of Homeland Security
• USDA APHIS VS
• Multistate Partnership for Security in Agriculture (MSPSA)
• MSPSA State Departments of Agriculture
o Illinois Department of Agriculture
o Iowa Department of Agriculture and Land Stewardship
o Kansas Department of Agriculture
o Kentucky Department of Agriculture
o Michigan Department of Agriculture
o Minnesota Department of Agriculture
o Missouri Department of Agriculture
o Nebraska Department of Agriculture
o Ohio Department of Agriculture
o Oklahoma Department of Agriculture, Food and Forestry
o Wisconsin Department of Agriculture, Trade and Consumer Protection
• MSPSA State Boards of Animal Health/Industry
o Minnesota Board of Animal Health
o Kansas Board of Animal Health
• MSPSA State Departments of Emergency Management/Homeland Security
o Iowa Homeland Security and Emergency Management
o Oklahoma Office of Homeland Security
• Other State Agencies
o Oklahoma National Guard

Okie-Dokie Mushroom-Sausage Pizza Bites
An original recipe by Mary Shivers – Ada, OK
MIO Recipe Roundup Contest 2009: 2nd Place Pleasing Appetizers

It’s hard to believe the holidays are here! Here’s a great appetizer for your family, friends or office party.

•1 (6 1/2 oz.) pkg. Shawnee Mills Pizza Crust Mix
•2 T. olive oil
•¼ c. Hiland Salted Butter
•8 oz. J-M Farms Mushrooms, sliced
•¼ c. thinly sliced green onions
•1 T. Shawnee Mills All-Purpose Flour
•½ t. Daddy Hinkle’s Onion and Garlic Sea Salt Blend
•1 lb. JC Potter Italian Sausage, browned and drained
•½ c. Hiland Sour Cream
•¼ grated fresh parmesan cheese
•1 c. (4oz.) shredded Pure Prairie Creamery Lazy Daisy Monterey Jack Goat Cheese
•3 small plum tomatoes, thinly sliced and seeded
•2 T. chopped parsley

Instructions
Heat oven to 350 degrees. Spray a 10×15-inch jelly roll pan with non-stick cooking spray. Mix pizza crust as directed on package and roll into a 10×15 inch rectangle. Place on prepared pan.

Brush with olive oil. Bake for 8 minutes. Meanwhile, in a medium skillet, sauté mushrooms and onions for 10-15 minutes until almost dry. Stir in flour, sea salt blend, salt, and sausage. Stir in cream. Cook for 5-8 minutes until mixture thickens, stirring often. Stir in Parmesan cheese.

Spread over partially baked crust. Sprinkle with cheese. Arrange tomato slices over cheese. Bake for 10-12 minutes until cheese melts and crust is golden. Sprinkle with parsley. Cut into 1 ½ x 2-inch bars. Serve warm. Serves 12-14.

Here’s an alternative to the traditional Thanksgiving turkey. It’s especially attractive if you have more than one Thanksgiving feast to attend! Enjoy.

Ingredients

1 beef ribeye roast, small end (4 to 6 pounds)
2 tablespoons chopped fresh thyme
2 tablespoons garlic-pepper seasoning
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme
1 cup dry red wine
2 teaspoons country Dijon-style mustard
1 tablespoon butter, softened
Salt and pepper
Instructions

1.Heat oven to 350°F. Combine 2 tablespoons thyme and garlic-pepper seasoning; press evenly onto all surfaces of beef roast.

2.Place roast, fat side up, 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 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.

3.Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. 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; 160°F for medium.)

4.Meanwhile skim fat from drippings. Combine drippings, shallot and 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter. Season with salt and pepper as desired.

5.Carve roast into slices. Serve with sauce.

Dear friends and family,

As we sit down to celebratory meals with family and friends this holiday season, let’s take a moment to give thanks for our food and think about where it comes from.

Consider these facts…

Today less than 1% of the U.S. population works in agriculture and only one-in-six Americans live in rural areas.

The average farmer feeds 144 people.

Cattle grazing more than doubles the U.S. land area that can be used to raise food.

America’s farmers and ranchers are proud of the role they play in raising food for our tables. Join me in giving thanks for the wholesome, affordable food supply raised in our country.

Visit http://tinyurl.com/thankfarmer to post your note of thanks and enter a contest to win
an Ideal Gift Collection of Omaha Steaks and Burgers.

PASS THIS MESSAGE ALONG TO THE FRIENDS AND FAMILY
YOU’RE THANKFUL FOR THIS HOLIDAY SEASON.