.....Advertisement.....
.....Advertisement.....

Agriculture

  • Late summer lawns

    Summer splendor in the grass is being replaced by a fungus among us for some gardeners.

    I have some seen some weird stuff out in the pastures this last week, likely due to the heat and rain. Mostly people like to blame dead patches in the lawn on grubs, but often, fungal diseases are the culprit and the weather and our own maintenance habits contribute to the problem.

  • Purslane turns out to be a tasty and nutritional weed

    I have long understood that purslane could be used in salads or soups, but never made much of an effort to harvest it until a few years ago. So, when high summer approaches I am now on the hunt for purslane, considered a noxious weed by most.

    I am not the only one who regards purslane with some culinary virtue. A fellow Farm Market farmer at the Belknap Farmers’ Market gave me a taste of his homemade salsa last week, commenting, “It is the best way to use purslane” and I was so excited to hear someone else get excited about this so-called weed.

  • Whitney Crume interns with state Department of Agriculture
  • Using squash for a bumper crop is not a sure thing

    You know all the jokes about people having bumper crops of summer squash?

    Squash shows up in people’s cars or in public spaces because there is so much that the gardener can’t even give it away. Well, that’s never really been a problem for me. I have a little bit of that problem this year and I give credit to the variety and the fact that it was plated later than usual. Others, however, have not been so blessed.

  • Champion for change

    A local farmer was among a group of agricultural leaders recently honored by the White House and U.S. Department of Agriculture.

    Quint Pottinger, owner of Affinity Farms in New Haven, was one of those leaders honored as a Champion of Change for his continued efforts in helping build the next generation of farmers, his agricultural initiatives and his involvement in several state organizations.

  • Nelson County High School students attend Institute for Future Agricultural Leaders

    Nelson County High School juniors Payton Carter, Dean Hendricks and Rachel Young recently returned home from Kentucky Farm Bureau’s Institute for Future Agricultural Leaders.

    They joined 89 other high school students from around the state to attend the five-day summer leadership conference.

    Carter and Hendricks participated in the IFAL conference held June 15-19 at Murray State University.

    Young attended an identical IFAL conference held June 22-26 at the University of Kentucky.

  • Crabgrass’ history reveals multiple uses

    After the big rain we had, I hit the weeds — most of which involved wrangling ever expanding globs of crabgrass. Yes, this is the time when crabgrass rears its ugly head and begins to creep through our fescue lawns, sneak into our cultivated beds and, when we’re not looking, reseeds itself to ensure the continuation of the species. Okay, maybe that’s a little melodramatic, but my hands still hurt from all that pulling.

  • FFA NEWS: Annual FFA Camp provides fun and leadership development

    Ashley Hardin

    TNHS FFA Chapter Reporter

    One of the many joys of FFA is the ability to attend FFA Camp, otherwise known as Kentucky FFA Leadership Training Center, located in Hardinsburg.

  • Bloomin’ Aussies

    Australia is a world apart from Kentucky, but when some agriculture students from the land down under visited farm families in Nelson County, they found they had more in common with their hosts than language and an affinity for blue jeans and bourbon.

    Twenty undergraduates from Charles Sturt University in New South Wales arrived at Grandview Farm on Springfield Road June 30, just in time for a pre-Fourth of July American luncheon of hamburgers and lemonade.

  • Curing onions, garlic and potatoes for storage

    My tops are beginning to flop!

    On my onions, that is. So it is getting close to the harvest. In fact, just about all of my storage crops are about ready. Potatoes, garlic and onions — these three vegetables are staples worldwide partly because of their versatility and partly because of their storage-ability.