cover crops aren t just for farmers! - clark.ca.uky.edu
TRANSCRIPT
Clark County Extension Service | 1400 Fortune Drive | Winchester, KY 40391 | 859-744-4682 | http://clark.ca.uky.edu/
You don’t have to be a farmer to grow a cover crop. If you have a garden area where you grow warm-season vegetables or annuals that you would normally leave empty in fall and winter., you can improve the soil by growing a grain or legume during that off season. Benefits of cover crops:
Retains nutrients in the soil and, in the case of legumes, fixes nitrogen in the soil.
Helps keep soil from eroding.
Alleviates compaction
Adds organic material to the soil when turned under in the spring
Different cover crops offer different advantages:
Alfalfa, crimson clover, hairy vetch: Adds organic material; improve soil structure.
Cover crops can be planted after the last of you warm season vegetables have been harvested. This will give them a head start before the weather cools. If you wait until the end of September (or even early October) to plant a cover crop, winter rye is probably the best choice. For more information on cover crops, check out this short presentation prepared by Amanda Sears, Madison County Extension Horticulture Agent at the following link:
https://www.youtube.com/watch?v=fmRTxxFiemc
Information from Penn State: https://extension.psu.edu/is-fall-for-planting
The Clark County Extension Service will be CLOSED
on Monday, September 6, 2021 in observance of
Cover Crops Aren’t Just for Farmers!
Shonda Johnston County Extension Agent for Family and Consumer Sciences [email protected]
Madalyn Wells County Extension Agent for 4-H Youth Development [email protected]
We are happy to report that the Ag and
Natural Resources Agent and the
Horticulture Agent positions have been
posted and closed.
We hope to have both positions filled soon!
The Clark County
Extension Service
would like to
welcome Caleb
Mitchell as our
new custodian.
Caleb is a recent graduate of
George Rogers Clark High
School, and resides in Irvine,
Kentucky with his parents. He began his work
with us on Monday, August 16. Please join
us in welcoming Caleb to the team!
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The meeting will be in person. The set-up of the meeting space will allow for social distancing. At this time, food is prohibited, so a meal will NOT be served. For those unable to attend, a live stream of the meeting will be available by zoom. The link will
be the same as previous meetings. Information will be sent a couple of days before the meeting. If you have any questions, contact the: Clark County Extension Office (859) 744-4682.
The University of Kentucky will host the Kentucky Grazing School September 22-23 at the Woodford County office of the University of Kentucky Cooperative Extension Service to help ruminant producers maximize the use of their forages as the fall grazing season begins.
The school includes a mixture of classroom presentations, on-site demonstrations and hands-on activities. University of Kentucky College of Agriculture, Food and Environment specialists in livestock, forages, engineering and economics will join county extension agents, and representatives from the Natural Resources Conservation Service and industry to lead the schools. Each day begins at 7:30 a.m. EDT and ends at 5 p.m. The day begins at the Woodford County Extension office and hands-on activities will take place at UK’s nearby C. Oran Little Research Center and on a local producer’s farm.
During the first day, participants will break into small groups with an assigned set of calves. Students will then calculate the amount of forage their calves need for a 24-hour period. At the research farm, students will estimate the available forage in the pasture, and set up a paddock using temporary fencing and water that provides enough forage for the 24-hour period. Cattle will then graze the paddocks. Attendees will observe and report on their paddocks to the entire class near the end of day two. Also in groups, participants will design a grazing system for a local producer’s farm and share their designs with everyone.
Participation is limited to 45 people and is filled on a first come, first served basis. The cost to attend is $60 per person and includes all educational materials, grazing manuals, breaks and lunch both days. Sept. 17 is the registration deadline.
Individuals can register online at www.fallgrazingschool.eventbrite.com or mail registration and a check payable to the Kentucky Forage and Grassland Council to Carrie Thrailkill, University of Kentucky Research and Education Center, 348 University Drive, Princeton, KY, 42445.
Program sponsors include the Kentucky Forage and Grassland Council, UK Grain and Forage Center of Excellence, Kentucky Agricultural Development Fund, Kentucky Master Grazer Educational Program and Kentucky Beef Network.
Monday, September 13 ● 6:30 p.m. Clark County Extension Office
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Limited seating will be available, advanced registration is required. Masks and social distancing will be enforced.
If not already done, soil sample and apply lime and fertilizer as needed.
Plant perennial grasses and legumes. Consider using a novel endophyte tall fescue.
Harvest hay as needed. Do NOT harvest alfalfa after mid-September.
Closely monitor livestock and do NOT overgraze. Pasture plants accumulate energy reserves in the fall that help them overwinter and regrow in the spring.
Feed hay to allow pastures to stockpile for winter grazing.
Rest native warm-season grass fields until after frost for better winter survival.
Agriculture Exemption Number Now Required for Tax Exemption on
Farm Purchases
By: Jerry Pierce, Kentucky Farm Business Management Program Coordinator
A new Kentucky law requires that farmers apply for an Agriculture Exemption Number to make qualified purchases for the farm exempt from sales tax. The application Form 51A800 is currently available on the Department of Revenue website here:
https://revenue.ky.gov/Forms/51A800%20(4-21)_fill-in.pdf
The application requires verification of agricultural activity. Any one of the following documents may be submitted with the application:
IRS Schedule F, Profit or Loss from Farming
IRS Form 4835, Farm Rental Income and Expenses
Farm Service Agency number
Other type of verification
Once approved, the Department of Revenue (DOR) will issue an Agriculture Exemption Number by letter. The number must be renewed every three years.
The Agriculture Exemption Number does not exempt purchases from sales tax. It must be used with Form 51A158 Farm Exemption Certificate for farm purchases and machinery, and with Form 51A159 Certificate of Exemption for Materials, Machinery and Equipment for construction of farm
facilities. These certificates must be presented to each vendor or supplier along with the DOR letter.
Farmers may still use Forms 51A158 and 51A159 without an Agriculture Exemption Number through June 30, 2022, by using their driver’s license number. Exemption Certificates without an Exemption Number will expire and no longer be valid as of July 1, 2022.
Forms 51A158 and 51A159 both list specific items that qualify for exemption from sales tax on purchases of farm-related items. For more detail on exempt purchases see Kentucky Revised Statutes (KRS) 139.480.
KRS 139.481 was passed in the 2020 legislative session and became effective on January 1, 2021. It is intended to improve the way farmers register tax exemption on sales of qualified purchases with vendors and suppliers. Businesses will also have access to a database for use in confirming the agriculture exemption number.
For more information, farmers may contact the Division of Sales and Use Tax at (502)564-5170, option 1, or at [email protected].
Forage Management Tips:
Directions:
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Find this Cook Wild Kentucky recipe and others for Fish, Venison,
Rabbit, Dove, Frog Legs, and more at: https://planeatmove.com/recipes/, then browse by Category, and
Ingredients:
4 pounds venison roast
1 teaspoon salt
2 tablespoons flour
2 tablespoons oil
¼ teaspoon garlic powder
1 onion, sliced
2 tablespoons brown sugar
¼ cup lemon juice
4 cups low-sodium canned tomatoes
¼ teaspoon browning sauce, if desired
Source: Adapted from Venison Recipe Collection, Compiled by Becky Nash, Extension Agent for Family and Consumer Sciences
Season roast with salt and roll in flour. Brown on all sides in hot oil in a heavy skillet. Place in a slow cooker and add remaining ingredients. Cook on low for 10 hours or on high for 6 hours.
Tips:
Leftovers ideas: cold sandwiches, heated in barbecue sauce for hot sandwiches, or diced
Nutrition facts per serving: 250 calories; 6g total fat; 2g saturated fat; 0g trans fat; 130mg cholesterol; 330mg sodium; 10g carbohydrate; 2g fiber; 0g sugars; 21g protein; 0% Daily Value of Vitamin D; 0% Daily Value of Calcium; 5% Daily Value of Iron; 10% Daily Value of Potassium
Roast Venison