Newsletters

Water, Water Everywhere: Children Discuss Water Quality

admin — Mon, 20 May 2013 12:33:42 +0000

Salt water continues to make it into our fresh water supply. Will you conserve?

I had the privilege of spending a day recently with children from Medart Elementary School for their annual Project Learning Tree (PLT). During PLT, community representatives make presentations on nature, conservation and sustainability practices. The 2013 theme was Wakulla Life is Nice!

I decided to speak on water conservation since we live in such a wonderful part of Florida with an abundant amount of clean, fresh water. Through an imaginary trip to Wakulla Springs, the children and I noted the clear water and discussed how and why it remains that way. We concluded that we were quite special to have the Springs so close by to enjoy. I reminded them that people visit Wakulla Springs from all over the world to witness the clear, clean water and that water is not that way for many people around the world. I used a poem written by a student who wrote,

“When I look through my water window….

I see lake water for fun.

I see ocean water for surfing.

We’ve got water by the ton!

But when I look a little closer for the part that we can use,

I see we’ve only got a little;

if I waste it – we ALL lose!”

The students were reminded that even if a world map looks like it contains a lot of water or 71% of its surface, 96% is salt water and the other 4% is fresh. When looking at it through this lens, the amount of water on the earth’s surface looks somewhat different. We decided that there was “water, water everywhere, but only a few drops to drink.”

I suggested ways that they might assist to save the 4% of fresh water on the earth’s surface. The United State Environmental Protection Agency offered some great facts to allow the children to get a better grip on how people use or misuse water. For example, did you know that:

A household can save up to 20,000 gallons of water each year by fixing leaky faucets. A leaky faucet puts 3-5 gallons of water down the drain every minute.
More than five gallons of water is wasted if the tap water is running while brushing teeth. Only ½ gallon of water is used if the toothbrush is just wetted and rinsed. This results in a 4 ½ gallons savings each time teeth are brushed.
Washing dishes with the tap running can use an average of 30 gallons of water.
Washing a car at home, using a hose, uses up to 150 gallons of water. Washing a car at a self-service car wash uses 5-10 gallons. Using a sponge and a bucket, uses 1.5 gallons.
Taking a bath uses between 30-50 gallons of water. A 4 minute shower takes 20 gallons. If your shower is longer, it could use more water than a bath so the secret is with either a bath or shower, to get in, wash and turn the water off. A low-flow showerhead will also assist in the saving of water.

I then asked the children to sign a pledge. It read: “PLEDGE TO SAVE WATER. I know that our Earth’s water supply is limited. I will do my part. I will turn off the water while brushing my teeth and I will shorten my shower to 4 minutes.” 99% of the Medart Elementary students who participated signed the pledge. I was proud of them and the decision that they made.

Are you willing to conserve water to keep the world from losing the fresh water available??

Author: sswenson – sswenson@ufl.edu

Shelley is the FCS/EFNEP Agent in Wakulla County. She joined the UF/IFAS Wakulla County staff in 2008 after re-locating in Florida. She previously worked for the Kansas State University’s Extension Service for 13 years in a county position. She also spent 15 years in various administrative roles in the Kansas community college system. She owned and operated an interior business for five years.

sswenson

Swamps: Watershed or Wasteland?

admin — Sun, 19 May 2013 01:46:49 +0000

Swamps provide valuable filtration for surface water

Recent rains have left water standing on some panhandle Florida real estate which has been dry for several years. Ponds, natural and dug, are brimming with water reflecting the generous outpouring from the slow and wet weather system which passed listlessly over the area.

The rainwater excess is also filling the natural low points known as swamps or wetlands.

A swamp is defined as a forested wetland. Some occur along the floodplain of rivers, where they are dependent upon surplus flow from upstream and local runoff.

Other swamps appear adjacent to ponds in shallow depressions which fill during wet periods. Their landscape is covered by aquatic vegetation or trees and plants which tolerate periodical inundation.

Historically, swamps have an image problem. Legend has all sorts of unsavory creatures, degenerates, and ghosts inhabiting the locale waiting for the unsuspecting traveler.

Even the proper British used the term as a pejorative to describe Francis Marion during the American Revolution. The Swamp Fox engaged in guerilla warfare against the conventional forces and hid in the swamps to avoid capture.

Economically, these watery regions have had very low values. Their only significance was as site for trapping, hunting or for logging in dry years.

Medically, swamps were seen as a quick and painful way to the grave. There were all those creatures which could inflict pain; leeches, snakes, gators and the like.

Then there was disease. As an example, the term Malaria originated from the swamps of southern Europe where it meant bad air in medieval Italian. The mosquito connection was unknown until the early 20^th Century.

Hollywood piled on the problem with a series of swamp monster movies. One, “The Creature from the Black Lagoon” was partially filmed at Wakulla Springs in the panhandle.

Reality, as is often the case, is quite different than the initial perception. Even the term swamp has fallen out of favor in some circles, being replaced with wetlands.

Swamps or wetlands serve a variety of functions in north Florida. Possibly the most critical is as a filtration system for the water table.

Excess rain is held in these shallow depressions and allowed to percolate or filter slowly through the soil. The screening effect of the soil and subsoil layers along with the slow progression cleanses the water of numerous impurities from the surface.

Without the holding capacity of local swamp, most rainwater would end up in streams and rivers. In addition to being a loss for the water table, the excess water would cloud waterways with a glut of surface debris and nutrients.

It is true mosquitos favor the still swamp waters, but so do many birds, fish and animals. Swamp rookeries are the nesting home for many wading birds. Mosquito larvae are an important link in the food chain which supports much of the life in the swamp, and beyond.

Even some of the swamp’s most ostracized residents, snakes, have an important part to play in the overall environmental balance. These reptiles control the population of many destructive insects and rodents.

To learn more about the importance of Panhandle Florida’s swamps and wetland, contact your UF/IFAS Extension Office.

Author: Les Harrison – harrisog@ufl.edu

Les Harrison is the UF/IFAS Wakulla County Extension Director. He began his work in the Northwest Extension District as the Sustainable Agriculture and Extension Technology Agent in Leon County on August 25, 2006. His career in agriculture extends back over thirty five years and includes work in business, government and academic positions. Prior to working with the Extension Service, he spent 16 years with the Florida Department of Agriculture and Consumer Services in the Division of Marketing and Development. He worked in four of the division’s six bureaus. He has also managed farm supply cooperatives in Alabama and Virginia with annual sales over four million dollars, worked for an international grain company, and was a research associate for Auburn University’s Agricultural Economics Department. He has a Master’s of Science Degree in Agricultural Economics from Auburn University and a Bachelor of Science Degree in Journalism from the University of Florida. He is the author of over 400 publications and has written professionally for print and broadcast media.

Les Harrison

Small Farms field day a great success!

admin — Sat, 18 May 2013 01:10:06 +0000

The Gulf Coast Small Farms and Alternative Enterprises inaugural event was a great success! Over 80 people came out and took part in the field day that included stops about food safety regulations, drip and orchard irrigation, trap crops, construction of hydroponic lettuce float beds, and greenhouse hydroponic production. Check out the photos and video from the field day:

Escambia County Agent Allison Meharg teaching Food Safety

Protected Agriculture

Field Day transportation

Dr. Russ Mizell, teaching about how trap crops can be used for pest insect management.

Lettuce Production using the Nutrient Film Technique (NFT)

Be sure not to miss the next Gulf Coast Small Farms and Alternative Enterprises field day or Small Farms Academy event. To receive more information about Gulf Coast Small Farms and Alternative Enterprises email Blake Thaxton at bthaxton@ufl.edu

Author: Blake Thaxton – bthaxton@ufl.edu

Santa Rosa County Extension
Agent I, Commercial Horticulture

Blake Thaxton

Be on the Lookout for Prevent Pigeon Fever

admin — Fri, 17 May 2013 23:46:53 +0000

Livestock owners need to be on the lookout for Pigeon Fever to appear again in livestock this year. Over 60 Florida horses, mainly in Walton and Okaloosa Counties, were infected with this disease in 2012. Pigeon Fever is an infection caused by the bacteria, Corynebacterium pseudotuberculosis that lives in the soil and is spread mainly by flies. Horses and small ruminants (goats, sheep, etc.) usually get different strains of Pigeon Fever. Cattle can get both strains. Humans can also contract Pigeon Fever, so extreme care should be taken when working with infected animals.

Insects are the normal carrier of the bacteria. Vector control is the only preventative option at this time, because there is not a vaccine for immunization against Pigeon Fever. The disease is spread via flies, such as horn flies, stable flies, and houseflies. It can also be spread by horse-to-horse contact and through contaminated soils. Applying topical fly treatment to the animals can help reduce biting insects from transferring the bacteria. The bacteria can infect the animal through skin, open wounds, or abrasions in the mucous membranes. Separating infected animals is important.

There are three forms of this disease: external abscesses, internal infection, ulcerative lymphangitis (limb infections). The most common form is external abscesses. This form causes swelling resembling a pigeon’s breast in the horse’s chest. But abscesses may form in other areas. About 8% of cases the animals will develop internal abscess. Rarely, ulcerative lymphangitis occurs causing severe lameness and swelling of limb or limbs.

The best advice is isolate infected animals and limit contact with other animals in the herd. Thoroughly disinfect all equipment and surfaces that come in contact with infected animals. Be especially careful to prevent contact from flies to animals with open wounds, and do your best to limit biting flies on all your animals.

For more information download the UF Fact Sheet: Pigeon Fever in Florida’s Horses

Or the FDACS Press Release from 2012

Author: Mindy Hittle – blah@ufl.edu

Mindy Hittle

Perennial Peanut Field Day, June 1

admin — Fri, 17 May 2013 22:20:50 +0000

The next Perennial Peanut Field Day will be held in Quincy on June 1st.

13th Annual

Perennial Peanut Producer’s Field Day

Saturday, June 1, 2013

UF/IFAS North Florida Research & Education Center – Quincy, Florida

Schedule (Eastern TIme)

8:30 a.m. Registration

8:55 a.m. Welcome Field day logistics

9:00 a.m. Use of perennial peanut in livestock diets. Dr. Nick DiLorenzo, NFREC Marianna

9:30 a.m. Latest weed control efforts in perennial peanut. Mr. Josh Thompson, Jackson County Extension

10:00 a.m.. Flowering and Height trials of new P. Peanut Varieties. Dr. Gary Knox, NFREC Quincy

10:30 a.m. Plant physiology considerations in perennial peanut production. Dr. Diane Rowland, UF Agronomy Department

11:00 a.m. Hay Market perspective, Ornamental market Perspective, Thoughts on producer cooperative or bulk buying for cost reduction. Richard Cone, Cone Farms; Clay Olson, Taylor County Extension Office; Dr. Ann Blount NFREC Quincy

11:30 a.m. Research update on winter over seeding in perennial peanut for hay or grazing. Dr. Cheryl Mackowiak and Dr. David Wright, NFREC Quincy

12:00 Noon Sponsored lunch

1:00 p.m. Research Tour

Peanut fertilization trials. Dr. Ann Blount
Tour herbicide trial result demonstration. Josh Thompson
Tour ornamental perennial peanut variety trials. Dr. Gary Knox

2:00 p.m. Adjourn

For more information:

Download the flyer: 2013 Perennial Peanut Field Day

For directions: NFREC in Quincy, FL

Perennial Peanut Producers Association
P.O. Box 352,
Madison, FL 32341
850-973-2399
conefarms@gmail.com
http://perennialpeanuthay.org

Author: Doug Mayo – demayo@ufl.edu

Jackson County Extension Director, & Livestock & Forages Agent

My true expertise is with beef cattle and pasture management, but I can assist with information on other livestock species, as well as recreational fish ponds.

http://jackson.ifas.ufl.edu

Doug Mayo

USDA Reminds Producers of Approaching Deadline for FSA County Committees Nominations

admin — Fri, 17 May 2013 20:58:22 +0000

Want to be more involved in how federal Ag programs are delivered in your county? Consider participating as a representative on your local FSA county committee.

Farm Service Agency (FSA) reminds farmers, ranchers and other agricultural producers that they have until August 1, 2013, to nominate eligible candidates to serve on local FSA county committees.

The last day to file your nomination form is August 1, please get involved this year and nominate the candidate of your choice, or nominate yourself to serve on your local county committee. This is your opportunity to have a say in how federal programs are delivered in your county.

FSA county committees help local farmers through their decisions on commodity price support loans, conservation programs and disaster programs, and by working closely with county executive directors.

To be eligible to hold office as a county committee member, individuals must participate or cooperate in a program administered by FSA, be eligible to vote in a county committee election and live in the local administrative area where they are running. A complete list of eligibility requirements, more information and nomination forms are available at http://www.fsa.usda.gov/elections.

All nominees must sign the nomination form FSA-699A. All nomination forms for the 2013 election must be postmarked or received in the local USDA Service Center by close of business on August 1, 2013. Ballots will be mailed to eligible voters by November 4 and are due back to the local USDA Service Centers on December 2. The newly elected county committee members will take office January 1, 2014.

USDA is an equal opportunity provider and employer. To file a complaint of discrimination, write to USDA, Assistant Secretary for Civil Rights, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, S.W., Stop 9410, Washington, DC 20250-9410, or call toll-free at (866) 632-9992 (English) or (800) 877-8339 (TDD) or (866) 377-8642 (English Federal-relay) or (800) 845-6136 (Spanish Federal-relay).

Author: Judy Ludlow – judy.ludlow@ufl.edu

Judy Ludlow is the Agriculture and Natural Resource Agent in Calhoun County, Florida

Judy Ludlow

Experiment When Cooking with Herbs

admin — Thu, 16 May 2013 13:19:06 +0000

Be adventurous in cooking with herbs!

Many novice cooks fret about what herbs to add to a recipe, when to add them and how much to add. There are no rules when cooking with herbs! The fun of livening up recipes with herbs is in the experimenting. For those who want more guidance, a guide is included indicating which herbs are good with which foods. Use this only as a guide. Experiment by adding a small amount of an herb or combinations of herbs to a dish, then taste. Add more if the flavor doesn’t suit you.

Add the herbs during the last 15-20 minutes of cooking. Certainly this cannot be done for recipes that require the herbs to be mixed in with the batter or dressing, for example. But for stews, vegetables and other recipes, adding herbs at the beginning of the cooking process diminishes the subtle flavor. Fresh herbs pack the most flavor. Gardeners can grow their own herbs and then preserve their harvest by either freezing or drying. Fresh herbs are available at local grocery stores and farmers markets. Dried herbs can be found at any grocery store.

If you don’t have a recipe, start with 1/4 teaspoon and add more as needed to reach your ideal flavor. You don’t want the herbs to overpower the other flavors in the dish. If a recipe calls for dried herbs, you can substitute fresh herbs. Dried herbs are stronger than fresh herbs so you will need to use more of the fresh herbs. If the recipe calls for 1 teaspoon of dried, crushed herbs or 1/4 teaspoon of powdered herbs, use 3 teaspoons (1 tablespoon) of fresh. If a recipe calls for fresh herbs, substitute dried herbs by decreasing the amount by half. When doubling a recipe, do not double the herbs or spices. Increase their amounts by 1 1/2. Remember, it is better to start with less and add more if desired.

Try using fresh herbs to add flavor while cutting back on fat, sugar and salt in recipes. Cooking with herbs also may have additional health benefits. Research is showing herbs have antioxidants which may help prevent cancer and heart disease. So, be adventurous and trying adding more herbs to some of your favorite recipes. Contact your local UF/IFAS Extension office for more information on growing or cooking with herbs.

Guide for Using Herbs:

Mint: Desserts, lamb, peas, fruit salads, sauces

Cilantro: Mexican and Asian cooking, rice, salsa, tomatoes

Sage: Cottage cheese, game meats, pork, rice, poultry, soups (chicken, minestrone, and vegetable), stuffing

Parsley: Salads, vegetables, pastas

Dill: Tomato dishes, yeast breads, eggs, coleslaw, potato salad, fish, beans, Brussels sprouts, cauliflower, cucumber, summer squash

Oregano: Tomato dishes, beef, game meats, veal, spaghetti, clams, soups (bean, minestrone, and tomato), beans, eggplant, and mushrooms

Rosemary: Dumplings, eggs, game meats, lamb, veal, poultry, fish, barbeque sauce, chicken, beef, soups (pea and vegetable), beans, mushrooms, potatoes, cauliflower, turnips

Thyme: Eggs, game meats, lamb, veal, rice, poultry, barbeque sauce, fish, oysters, chowders, soups (onion, tomato, and vegetable), mushrooms, tomatoes

Basil: Tomato products (juice, pasta sauces, pizza sauce, etc.), eggs, game meats, lamb, veal, rice, spaghetti, vinaigrette, soups (minestrone, pea, potato, and vegetable), beans, eggplant

RECIPE: Basil Pesto

2 cups fresh basil leaves, removed from stem
1/2 cup fresh parsley leaves
1/2 cup olive oil
2 garlic cloves, peeled
Salt and freshly ground pepper to taste
1/4 cup roasted pine nuts
1/4 cup fresh Parmesan or Asiago cheese

In a blender or food processor, puree the basil, parsley, oil, garlic, salt, and pepper. Add the nuts and the cheese and process briefly until the pesto reaches the desired consistency. Makes 2 cups.

Author: Kendra Zamojski – hughson@ufl.edu

Kendra Zamojski is the County Extension Director and Family and Consumer Sciences Agent III in Leon County

http://leon.ifas.ufl.edu

Kendra Zamojski

Artisan Bread in Five Minutes

admin — Wed, 15 May 2013 20:41:40 +0000

One of the most comforting memories of childhood has to be the smell of homemade yeast bread wafting throughout the house! Baking yeast bread, like many other kitchen traditions is making a comeback. Bread is a wonderful source of carbohydrades, especially if the flour is made from whole grains. (These kernels consist of three parts: the bran, the embryo and the endosperm). Eating breads made with whole grain flour can help you Make Half Your Grains Whole, as the dietary guidelines recommend.

However, the traditional yeast bread making method – proof yeast, knead dough, rise, punch down, rest, form, rise again, and bake….is being debunked!

I’ve been experimenting with many of the recipes in Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day mostly to find a simple experience for baking yeast breads with children during 4-H summer camps. However, my experiments have been so successful that I have asked permission from Publicity @St. Martin’s Press to actually publish the master recipe as long as I give credit where credit is due.

There are those out there, myself included, that swear by the discovery of Jeff Hertzberg, M.D., and Zoë Francois that Artisan Bread can indeed be made in just five minutes of “active effort” every day.

The aforementioned authors published their first book in 2007. Currently, they have three best-selling cookbooks on the market, all of which are a very practical guide to producing delicious artisan bread and bread products that require a minimal of basic ingredients: flour, water, yeast and salt. The equipment is nominal too: measuring cups and spoons, a large storage container with a lid, a sturdy mixing tool and of course sheets or pans and an oven to bake your bread in. Of course there are other gadgets but none as necessary as what is listed.

Specifically, the authors choose the French boule (“boule” in French means “ball”) as the basic model for bread making as the shape is easy to form, the taste delicious and quite nutritious.

If you are interested in giving this process a try you can find the recipe in its entirety by clicking here Master Bread Recipe.

Author: Heidi Copeland – hbc@ufl.edu

Family and Consumer Sciences Extension Agent, Leon County Florida
Educational Program Focus:
•Food, Nutrition and Wellness

•Child Development and Parenting
http:leon.ifas.edu

Heidi Copeland

Kudzu Bug Makes First Appearance in Wakulla County

admin — Sat, 11 May 2013 02:49:35 +0000

Kudzu bugs, with a taste for legumes, cotton and citrus, have made their first appearance in Wakulla County.

The Kudzu Bug also known as the bean plataspid (Megacopta cribraria, Fabricius), was discovered in the Sopchoppy area of western Wakulla County last week populating a citrus tree. Kudzu bugs are native to East Asia and were first detected in northeastern Georgia in October 2009.

They have quickly established reproducing populations and have spread throughout Georgia, South Carolina and North Carolina, and moved into Alabama, Tennessee, Florida, Mississippi and Virginia.

These pests are excellent hitchhikers which will cling to people and vehicles moving through an infested area. They are also good fliers and can travel long distances.

While there is a family resemblance with its squared tail and blunt dome shaped head, Kudzu bugs are not beetles. They are a nuisance stink bugs which secrete a foul odor and are capable of staining a variety of surfaces.

As the name suggest they will dine on kudzu, but will also move into other crops such as soybeans, green beans and other legumes. There is serious concern these exotic pest will be one more recently imported impediment to production soybeans and and other legumes in the Big Bend Region.

Much like stinkbugs, adults will excrete an odor as a defense mechanism when disturbed. In its native habitat, there are up to three generations of these pests per year. In the warmer latitudes of north Florida the reproduction rate may exceed the recorded rate in Asia.

Any pyrethroid based insecticide applied directly to the bugs can kill them. However, the bug’s mobility and their overwhelming numbers make them difficult to control.

To learn more about kudzu bugs, contact your local Extension Office, read a brief summary in the UF/IFAS publication: http://edis.ifas.ufl.edu/in939, or go to the official Kudzu Bug Website that was developed by a working group of Research and Extension Faculty from across the Southeast. Their site provides the latest recommendations for control of Kudzu Bugs.

Adult kudzu bug on a human thumb. Credit: Doug Mayo

Author: Les Harrison – harrisog@ufl.edu

Les Harrison

Paraquat Tank Mix Compatibility Issues

admin — Sat, 11 May 2013 01:23:41 +0000

*Authors: Jay Ferrell (**Associate Professor, Weed Science, University of Florida)* and Mace Bauer (Columbia County Agriculture Extension Agent)

Many crop producers discovered compatibility issues last season when paraquat (Gramoxone SL and others) was added to the tank. While the issue was not “common,” it did happen often enough to create the necessity for awareness of the issues and potential solutions.

What happened?
The incompatibility observed was in the form of a “brown slime” which formed in the tank. This material coated the inside of tanks and caused screens and nozzles to clog. Removing this slime from the screens proved to be time consuming and created a great deal of aggravation.

When did it happen?
The compatibility issues were most common when paraquat was mixed with fomesafen (Reflex, Dawn, others), but other combinations were also problematic. After extensive testing, it is believed the main issue is with paraquat interacting with adjuvants. In particular, compatibility issues occurred when there was a low water volume in the spray tank with paraquat plus incompatible adjuvants dumped in together. Of course, the addition of fomesafen increased the likelihood of problems.

Which surfactants are incompatible?
Dozens of surfactants have been tested. Every major manufacturer has products which cause incompatibility and those that work well. Unfortunately, it is common for surfactant manufactures to tweak their blends each year. Therefore, one product which did not have issues last year may cause incompatibility this year. Consult with your ag chemical dealer to determine which products are working well, but it is recommended jar test is performed to ensure incompatibility is not an issue for the specific tank mix. Directions for the jar test are below.

When is incompatibility most likely?
Incompatibility occurs when concentrated paraquat and concentrated surfactants come in contact. Therefore, adding both products together at low water volumes (either in an injection tank or in a sprayer with only a few gallons of water) is when problems are most commonly seen. Adding fomesafen to this mix increases the likelihood of incompatibility. These issues are always worse when the sprayer is set to apply 10 gallons per acre (GPA) or less. The key is having enough water to dilute the surfactant and the paraquat. Increasing spray volume to 15 GPA will dilute the paraquat and surfactant to a greater extent, reducing the likelihood of incompatibility.

When is incompatibility most commonly avoided?
Avoid many of these problems by following a simple mixing order. 1. Fill the spray tank half full of water and add the surfactant while agitating. This gives the surfactant time to dilute in a greater water volume. 2. Add other herbicides, starting with dry materials and followed by liquids. 3. Add the paraquat.

Will this mixing order solve all the problems?
No, but it will definitely help. Some surfactants will react with paraquat regardless of when they are added. Others will only be problematic if added after the paraquat. So adding the surfactants first and using plenty of water will often avoid problems. The jar test is critical to ensure the choice of products and mixing order will not lead to problems.

Is a compatibility agent a must if spraying paraquat?
No, some surfactants never interact with paraquat. However, some do and can be reversed with a good compatibility agent. Choose to use one of these compatible products. It is essential to add the compatibility agent BEFORE adding the surfactant and BEFORE any herbicides.

Points to remember

The more water mixed in, the less likely incompatibility will occur.
Add the surfactants to the tank first and allow them to mix thoroughly in the water.
Add the paraquat last.
If incompatibility is a concern, perform a jar test to confirm no problems will arise. For an excellent step-by-step guide on the jar test, see: UGA Gramoxone Compatibility Test
If incompatibility occurs in the spray tank, commercial degreasers, such as those available at an auto parts store, have commonly worked to clean tanks. NEVER enter a spray tank and use proper protective equipment at all times when cleaning hoses and nozzles.

Download and print the Syngenta fact sheet for Tank Mixing Instructions for Paraquat to share with employees: GMX Tankmix guidelines.

Author: Doug Mayo – demayo@ufl.edu

Jackson County Extension Director, & Livestock & Forages Agent

My true expertise is with beef cattle and pasture management, but I can assist with information on other livestock species, as well as recreational fish ponds.

http://jackson.ifas.ufl.edu

Doug Mayo

Newsletters

Water, Water Everywhere: Children Discuss Water Quality

Author: sswenson – sswenson@ufl.edu

Swamps: Watershed or Wasteland?

Author: Les Harrison – harrisog@ufl.edu

Small Farms field day a great success!

Author: Blake Thaxton – bthaxton@ufl.edu

Be on the Lookout for Prevent Pigeon Fever

Author: Mindy Hittle – blah@ufl.edu

Perennial Peanut Field Day, June 1

13th Annual

Perennial Peanut Producer’s Field Day

Saturday, June 1, 2013

UF/IFAS North Florida Research & Education Center – Quincy, Florida

For more information:

Author: Doug Mayo – demayo@ufl.edu

USDA Reminds Producers of Approaching Deadline for FSA County Committees Nominations

Author: Judy Ludlow – judy.ludlow@ufl.edu

Experiment When Cooking with Herbs

Author: Kendra Zamojski – hughson@ufl.edu

Artisan Bread in Five Minutes

Author: Heidi Copeland – hbc@ufl.edu

Kudzu Bug Makes First Appearance in Wakulla County

Author: Les Harrison – harrisog@ufl.edu

Paraquat Tank Mix Compatibility Issues

Authors: Jay Ferrell (Associate Professor, Weed Science, University of Florida) and Mace Bauer (Columbia County Agriculture Extension Agent)

Author: Doug Mayo – demayo@ufl.edu

*Authors: Jay Ferrell (**Associate Professor, Weed Science, University of Florida)* and Mace Bauer (Columbia County Agriculture Extension Agent)