Are you itching to get out of the house and do something productive in the landscape? If you have fruit trees, then now is the time to prune! A little planning ahead with fruit trees can mean big rewards later in the growing season.

Are you like many who are “afraid” to prune? Don’t be. When done correctly, pruning is an essential component of growing a healthy, productive fruit tree. Fruit trees should be pruned every year and for several reasons. The first is the development of a strong tree structure. Pruning should begin when the tree is planted and continued each year thereafter. Another reason to prune is the increased penetration of sunlight for the development of fruit buds and for the fruit to mature properly.

Trees can be pruned this early (winter) because they are dormant. This can be done in January, February and even early March. Pruning when trees are dormant makes it easier to see undesirable branches because leaves aren’t present. It is important to do any pruning before dormant sprays are applied, to avoid spraying some of the wood that will later be removed. Total spray coverage of limbs, branches and shoots will be increased after pruning. Do not prune if temperatures are below 20°F because this can cause tissue damage.

Have your fruit trees been neglected for quite some time? If so, pruning can seem like an overwhelming task; where to start, how much wood to remove, etc. But a neglected tree can be revitalized.

The first step in revitalizing a neglected tree is to prune wood around the trunk area and near the ground. Remove all sucker growth around the trunk by cutting as close as possible to the point of origin. Next, remove all branches that hang below a 4-foot level. Prune them off at the supporting limb. Stand back and study the tree and decide the next cut to make. Retain scaffolds that are growing away from the tree center at wide angles with the trunk. Scaffolds are one of the main branches making the basic framework of a tree. They should be positioned on different sides of the tree for good distribution of the fruit crop.

The right tools are needed for proper pruning. Tools always need to be sharp so clean cuts can be made. Cuts that result in bark tears, stubs, or jagged surfaces are slow to heal and may even not completely heal. A scissor type of hand shear is used to prune small size wood, usually ¼ inch in diameter. Long handled loppers should be used to cut ¼ to ½ inch wood. These will need to be used generally by the third year of tree growth. For branches larger than ½ inch, use a fine-toothed pruning saw.

The Extension office has a publication titled, “Pruning Fruit Trees,” that explains in more detail how to prune depending on the age of the tree. It also has a section devoted to pruning different types of fruit trees. The publication has diagrams that demonstrate how and where pruning cuts should be made. As with most Extension services, this publication is free of charge.

If you would like me to evaluate your trees, give me a call and a home visit can be scheduled. Also, I would like to remind you of my office schedule. Monday and Friday – Erie; Tuesday – Iola; Thursday – Fort Scott; Wednesday morning – Yates Center and Wednesday afternoon – Chanute. New this year, I will be partnering with the Chanute Recreation Commission to have an office space to better serve the residents of Chanute.

Krista Harding is a K-State Research and Extension Agricultural agent assigned to Southwind District.  She may be reached at 620-244-3826 or [email protected].

K-State Research and Extension is an equal opportunity provider and employer.

During late winter, many cow herds begin the calving season. This is also the time that our feed resources may begin to become limited. Additionally, in southeast Kansas, we get the occasional severe winter storm. As our farmers and ranchers know, this winter has been particularly cold, muddy and icy. Do we really know if our hay and other feeds can accurately meet the nutritional needs of our cattle?

The best way to be sure that your hay and other feeds are adequate is to send a sample to a lab for testing. Your local extension office is a great place to go for help in this process. Your Southwind Extension District Offices can loan you a hay probe for use in testing hay bales. We can also help with sending samples to the lab and with explaining the lab results, once returned to you.

Just before a winter storm approaches and throughout severe weather, cattle should have the opportunity to eat your better quality feeds. This increase in nutrition will help them persist until the weather improves. After the bad weather passes, you can return to feeding your regular feeds. Testing is the best way to know which feeds are of higher quality.

Additionally, better quality feeds can be used for heifers. Generally speaking, young growing heifers need a higher plain of nutrition for growth and development. Older dry or open cows can be fed your average quality feeds.

For more information call me, Christopher Petty, at 620-223-3720, that’s 620-223-3720

The Southwind Extension District 4-H Livestock Judging Team of Jillian Keller (Piqua), Brody Nemecek (Iola), Haydon Schaaf (Uniontown), and Clay Brillhart (Fort Scott) recently participated at the National Western Stock Show in Denver, CO.  By the narrow margin of only one point, these youth were named Reserve National Champions to a team from Texas. They were selected as the only team to represent Kansas 4-H because they were the State Champion 4-H Livestock Judging Team in August, 2018. With 24 teams and 97 youth in the contest, this group had to work hard to receive national recognition.

In addition to being the second team overall, they were also 3^rd in Reasons, 2^nd in Sheep and 2^nd in Goats. Individually results include: Brody Nemecek – 3^rd in Swine and 8^th Overall; Clay Brillhart – 4^th in Hogs, 8^th in Goats and 9^th Overall; Jillian Keller – 2^nd in Sheep and 2^nd in Goats; Haydon Schaaf – 7^th in Sheep and 8^th in Reasons. The team continues to be coached by Carla Nemecek, Southwind District Director. John Emmerson, a former member of a Southwind team who participated at the National Western, served as Assistant Coach.

As a reward for their talents, the top two teams were awarded an invitation to compete internationally at the Royal Highland Show in Scotland and at the Charleville Show in the Republic of Ireland, June 19 – June 3, 2019. The contests are only a small piece of the international trip that will include agriculture seminars and opportunities to enhance leadership skills through interaction with the citizens of the UK and Ireland. The trip is limited to only nine American teams each year, and this is the first time a combined Southwind District team will participate. In 2005, a Neosho County 4-H team – Ryan Page, Trent Page, Clem Neely and Bailey Shaw were able to participate in the Scotland contest.

Although exciting for Southwind 4-H members, this opportunity comes with a price tag of about $6500 per person to attend. Fundraising efforts will soon be underway to send these youth on an international trip of a lifetime. Should you be interested in investing in this unique 4-H opportunity, please contact the Southwind Extension District at 620.365.2242.

Fast Food or Healthy Food? You Can Do Both with Planning and Smart Choices

Many commit to healthy eating as a New Year’s resolution and halfway into the month of January, they may be finding it a challenge. Time to cook and busy schedules top the list of what make healthy eating hard. In the rush of daily life, eating at fast food restaurants is often the default choice for getting through the to-do list.

The concern, says K-State Research and Extension nutrition specialist Sandy Procter, is that many fast food choices can lead to unhealthy eating.

In October, the U.S. Centers for Disease Control released results of a study from 2013 to 2016 concluding that more than one in three adults consume fast food on any given day.

“It’s not the fast food that’s the problem,” Procter said. “It’s the net result of portions that are too big and sometimes contain unhealthy ingredients.”

Convenience is the No. 1 reason why most people choose fast food. The relatively inexpensive cost, the fact that we like it and a lack of alternatives are other top reasons.

“I don’t think we are going to change the fact that many adults on many days of the week take fast food as an option, but I think if we look into it a little more deeply, we can all be better in control of what that means to our health and our diets in general,” Procter said.

She added that one key to avoiding unhealthy choices at fast food restaurants is to plan ahead. That could mean packing your lunch – or even part of the meal — the night before to avoid rushing out without food in the morning.

“When I say part of a lunch, that really helps,” Procter said. “If you do have to grab some fast food, you don’t have to accept what they offer as sides. You don’t have to get the full meal deal. You can order a small, single sandwich or wrap…and add those foods that you chose to bring along with you.”

Plus, planning ahead saves money and helps control the amount you eat.

“A lot of times, you can get those less expensive sandwiches,” Procter said. “They may cost less, and the portioning of those is going to be a lot healthier. There isn’t anything inherently wrong with fast food, but it becomes a problem when the portions are so large and the choices we make contain unhealthy aspects. We can do a lot about those just as wise consumers.”

Procter noted that consumers also can check out nutrition information online for many restaurant chains.

“So even if it’s not posted at the point of sale, you can find out about those choices that you automatically make,” she said, adding that knowing nutrition information could help you cut calories and eat more healthfully.

“It’s about taking control of the way I would like things to be, and finding a way to make it work for me. I think that is part of my job as a responsible consumer.”

Additional tips that Procter provided for avoiding unhealthy choices when eating on-the-go include:

• Split meals with a family member or friend. Portion sizes are often too large for one, but just right for two.
• Pack snacks or parts of a meal for traveling, especially when flying. You can supplement with small, healthy choices in the airport.
• Choose water instead of sodas or other high-calorie drinks.
• Consider purchasing a ‘Kids Meal,’ even if you have to pay a small up-charge.
• Go light on the add-ons, such as dressing, cheese, macaroni salad, heavy sauces and other toppings.

For more ideas on healthy eating, contact Kathy at [email protected] or by phone at 620-365-2242. Check out the Southwind Extension District website at www.southwind.ksu.edu.