Cooperative Extension Service Campbell County 3500 Alexandria Pike Highland Heights, Kentucky 41076 (859) 572-2600 Fax: (859) 572-2619 campbell.ca.uky.edu

AGRICULTURE NEWS February 2017

Rick Simon—Outstanding Extension Volunteer

Each year I have the opportunity to recognize an Out-standing Extension Service Volunteer for Agriculture. This year I have selected Rick Simon. Rick and his wife, Alice, live in the Grant’s Lick area on their beef cattle farm called Skyview Acres.

Rick is a Board of Director and secretary of the Camp-bell County Cattle Association. He also serves on the Board of Supervisors for the Campbell County Conser-vation District and is a member of the Campbell County Farmland Workgroup.

He is a certified Master Cattle-man and BQA and Cattle Han-dling and Care beef producer. In 2015, Rick hosted a field day at his farm where he show-cased his new feeding and ani-mal waste facili-ties.

Rick was one of eight farmers who participated in the Campbell County Beef Reproductive Efficiency Pro-

gram. Other programs that Rick supports include: Grow It, Eat It, Wear It; Campbell County Backroads

Farm Tour and Festival on the Lake. Thanks Rick for your support!

Don Sorrell

Campbell County Extension Agent for

Agriculture and Natural Resources

Upcoming Agriculture Programs

Unless indicated, all programs will be at the Camp-

bell County Environmental Education Center. See

enclosed flyers and articles for more information.

February 9, 6:30 p.m. What Makes an “Efficient”

Beef Cattle Operation?

February 15-18 - National Farm Machinery Show,

KY Fair and Expo Center, Louisville

February 16, 6:30 p.m. Improve Your Pasture and

Hay Fields in 2017

February 20, 10:00 a.m. –12: Noon GAP (Good

Agriculture Practices) Campbell County Exten-

sion office in Highland Heights

February 21, 8:00 a.m. to 3:30 p.m. (CST) 32nd

Kentucky Alfalfa Conference and Stored Feed

Conference, Cave City, KY

February 23, 6:30 p.m. Farm Record Keeping

Basics

NKY Beekeepers Association Annual Bee School,

February 25, 10:00 a.m., Boone County Extension

Office

March 7, Northern KY Beekeepers, Campbell

County Extension Office

March 13, 6:30 p.m. Backyard Poultry Production

March 20, 6:30 p.m. Developing a Controlled Beef

Cattle Breeding Season

MarketReady Series: Direct Marketing Princi-

ples, Campbell County Extension Office

9:30 a.m. to 12:30 p.m.

- March 24: Farmers Markets

- March 31: C.S.A., On-Farm Retail, and

Agritourism

- April 7: Bringing Local Products to Local

Consumers

Don Sorrell with Rick and Alice Simon

Calving is one of the most important times on the production calendar. Management decisions made prior to this period can influence success at calving and ultimately profitability of an op-

eration.

Nutrition

The last trimester of pregnan-cy is when the majority of fetal growth occurs. During this period the nutrient require-ments of the cow increase accordingly. In particular, the last 45 days prior to calving are a critical time. The best method to assess the nutri-tional status of the cow is to monitor body condition. Ideally, most cows should enter the calving season with a body condition score (BCS) of 5. However, early-calving cows (January and February) and young cows (2 and 3 year olds) should have a BCS closer to 5.5 or 6. Research has clearly demonstrated that body condition can have a dramatic impact on subsequent re-productive performance. If the cows are thinner than desired, it is advisable to alter the plane of nutrition to add body condition prior to calving. After calving, the nutrient demands associated with lactation make it difficult and expensive to add body condi-

tion.

A common misconception regarding pre-calving nutri-tion is that feeding cows too well results in increased calving difficulty. This is absolutely incorrect! Actually, underfeeding cows prior to calving could increase calf scours and mortality and reduce calf survival. Along the same vein, overfeeding can be a problem as well. Cows that are over-conditioned actually

deposit fat in the birth canal which can lead to calving problems.

Some research suggests that calf vigor can be influ-enced by pre-calving plane of nutrition. Calves from cows on a maintenance or high plane of nutrition got up and nursed more quickly than calves from cows on a low plane of nutrition. Time to nurse is critical in getting an adequate amount of colostrum in

calves prior to gut closure.

Vaccination

The focus of pre-calving vaccination programs is to provide im-munity to the calf via colostrum. There are several diseases that can be vaccinated for at this time; however, to vaccinate for eve-ry possible disease is neither practical nor economically prudent. Consult with your veterinarian or Extension Agent to develop the

vaccination strategy that is appropriate to your operation.

Timing of Feeding

The Konefal Calving Method was developed by a beef producer in Manitoba, Canada. This method involves feeding cows twice daily at approximately 11:30 am and 9:30 pm. Using this regime, Gus Konefal was able to get 80% of his cows to calve between 7

am and 7 pm. Research at Iowa State University produced simi-lar results. Results of USDA research was not as dramatic, but still showed a 10 to 20% reduction in the number of cows calving

between 10 pm and 6 am.

Calving Management

Preparing calving facilities prior to calving is wise. The calving area should be clean and dry and be in close proximity to shelter and facilities needed to assist cows with calving difficulty. Mater-

nity pens with a headgate, crowding gate, and nursing panel can also be quite helpful. Calf shelters and/or warm-ing boxes should also be cleaned and checked (wiring in particular). Once the facilities are prepared, it is always wise to make a list of needed items and make sure they are accessible. Some key items would include: calving jack, OB

chains or straps, iodine, tube feeder, rags or towels, light source, tags and/or tattoo equipment, and last but not least…your IRM

red book.

Colostrum

Colostrum is critical to survival of the newborn calf. The immune system of newborn calves is not completely developed. Conse-quently, the antibodies and immunoglobulins in colostrum are a substantial component of the immune protection in newborn calves. Calves should receive 5 to 6% of their body weight as colostrum within 6 hours and again within the subsequent 6

hours.

If the calves are not able to nurse or the cow’s produc-tion of colostrum is insufficient, colostrum from other cows or commercial colostrum supplements may be necessary. Ideally, colostrum should be collected from cows within 24 hours of calv-ing and fed fresh. Colostrum can also be collected, frozen and used later. Johne’s disease can be spread via colostrum, so caution should also be exercised when collect-ing colostrum from un-

known animals.

When collect-ing colostrum, consider freezing it in “serving” sizes, or one to two quarts per container. Once colostrum has been thawed, it should not be re-frozen. Correct thawing will also help prevent the antibodies and immu-noglobulins from being damaged. Frozen colostrum should ei-ther be slowly warmed in warm water to a final temp of 105 to 110°F or in a microwave on medium power. In both cases, the

colostrum should be stirred frequently.

Commercial colostrum supplements are available and research suggests that calves fed colostrum supplements are healthier than calves that received no colostrum. However, the

level of protection was lower than in calves fed frozen colostrum.

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Providing sound management during the calving season can mean more live calves. Exces-sive losses can mean the difference between a year’s profit or loss for a beef producer. It is im-portant to have a short calving period to allow fre-quent observation and assistance if needed. Some specific things a producer can do to limit calf loss include:

Separate first-calf heifers from mature cows.

Calving difficulty can run as high as 30 to 40 percent for 2-year-old heifers compared to just 3 percent for mature cows. Place them in a small, accessible pas-ture near a corral where assistance can be given if needed.

Provide a clean area for calving. The calving ar-

ea should be a well-sodded pasture or clean, dry maternity pen, not a wet, muddy lot. It should also be large enough for adequate exercise and offer protection from prevailing winds.

Be familiar with the signs of calving. Within a few

hours of calving, cows generally become nervous and uneasy. As contractions increase, a cow will likely wander away from the rest of the herd.

Check cows frequently. Observing cows three or

four times a day and providing assistance when nec-essary results in more live calves. However, cows should be disturbed as little as possible during labor. Know when a cow needs assistance. Intervention is justified when two or three hours have passed with-out progress or if delivery has not occurred within 90 minutes after the water sac appears. In a normal

delivery, the calf’s front legs and head will appear first. There are also a few steps to take after the calf is born to help it get off to a good start. These include making sure the calf is breathing normally

after it is delivered and that it consumes colostrum. Ideally, a calf should consume its first milk within one hour after birth.

Increase the cow’s energy intake after calving. This would include increased hay quality and quanti-ty as well as increasing energy feeds such as grains or commodity feeds. The extra energy will help the cow produce enough milk for her calf and allow her to rebreed on schedule.

The Esophageal Feeder - a Life Saving

Tool for Calves

The esophageal feeder is a tool designed to deliver colostrum when a calf is unwilling or unable to nurse. The inability to nurse may be due to a variety of causes. The steps involved in using an esophageal

feeder are as follows:

1. Prior to tubing the calf, examine the feeder to make sure it is clean and

undamaged.

2. The length of the tube and the size of the calf will dictate how far the tube should be inserted. Compare the tube length to the distance between the mouth of the calf and the point of the shoulder. This is the approxi-

mate distance the tube should be inserted.

3. The calf should be standing if possible. Place its rear end into a corner and hold its head between your knees. If the calf won't stand, at least sit it up on its sternum (breastbone) and hold the

head between your legs.

4. To ensure that no fluid runs into the mouth of the calf that could be inhaled in the lungs, either kink the plastic tubing or clamp it off

during passage.

5. Moisten the end of the feeder (the ball) with colostrum or vege-

table oil to make it more slippery.

6. Stimulate the calf to open its mouth by putting pressure on the gums or pressing on the roof of the mouth with your fingers. Do not hold the nose up; keep the nose below the ears to reduce the

risk of trauma to the back of the throat.

7. Gently insert the tube into the mouth over the top of the calf's tongue. When the rounded end hits the back of the tongue where there is a ridge, the calf should swallow. Wait patiently until the calf

swallows then slide the tube gently down the esophagus.

8. Prior to administering the colostrum, check that you feel the tube in the esophagus on the left side of the calf's neck. You should feel two tube-like structures in the neck. The trachea (or windpipe) is firm and has ridges of cartilage all along its length.

The esophageal feeder tube in the throat is firm but smooth.

9. Administer the colostrum by raising the bag above the calf and allowing the fluid to flow by gravity. Never squeeze the bag to hur-ry the process. The calf will begin to move (and vocalize) when it feels pressure as the rumen fills. The amount of colostrum needed depends on the size of the calf. Holsteins can readily handle a gallon while smaller breeds need approximately 3 quarts. Do not remove the tube until the fluid has had time to empty into the ru-

men.

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Timely Tips for Spring-Calving Herds

Have calving equipment, supplies and

labor ready for the spring calving season.

Some supplies which may be needed are:

eartags and applicator, record book, iodine

for calves’ navels and colostrums supplement.

Calving equipment (puller and chains, etc.)

and facilities should be ready and clean.

Move cows to a clean, accessible pas-

ture near facilities so that calving assistance

can be given.

Cold weather can mean death for new-

born calves. During extremely cold spells,

bring the cow(s) into a sheltered area as calv-

ing approaches to protect the calf. Be pre-

pared to warm up and feed newborn, chilled

calves. Calving in mud can also cause prob-

lems.

Record birthdate, cow I.D., and birth-

weight immediately. Identify calf with eartag.

Male calves in commercial herds should be

castrated and implanted as soon

as possible.

Separate cows that calve

away from dry cows and in-

crease their feed. Avoid muddy

feeding areas so that cows’ ud-

ders won’t become contaminat-

ed and spread scours. Don’t

confine cows to muddy lots.

Increase their feed to 25-27 pounds of

high quality hay. Concentrate (3-4 lb. for ma-

ture cows and about 8 lb. for first-time heifers)

may be needed if you are feeding lower quali-

ty hay. Supplementation may have a benefi-

cial effect on date and rate of conception. The

most important time to feed a beef cow is after

calving. Thin cows don’t come into heat very

soon after calving. We must have cows in

good condition if we plan to breed them early

in the season for best pregnancy rates, espe-

cially on high-endophyte fescue pastures.

Watch for scours in newborn calves.

Consult your veterinarian for diagnosis,

cause, and treatment. Obtain fecal samples

and submit to diagnostic lab, if scouring be-

gins.

You should be feeding a mineral sup-

plement with adequate magnesium to prevent

grass tetany (~ 15% Mg) now.

Information is only a few key strokes away for most farmers with access to the internet. The following are websites that I would highly recommend for you to bookmark on our com-puter for easy access and credible agriculture information. The first two websites are for beef cattle newsletters devel-oped by UK and Ohio State University Extension folks. The third website is the UK forage website and the last website is

for the KY Department of Agriculture. Enjoy!!

http://afs.ca.uky.edu/beef/extension/newsletters/offthehoof

http://beef.osu.edu/beef/archive.html

http--www.uky.edu-Ag-Forage-

http://www.kyagr.com/

MANAGE FERTILIZER COSTS TO

GET MOST FOR THE MONEY

Fertilizer cost is always an issue especially in pas-

tures and cool season grass hay fields. With lower live-

stock and grain prices farmers might want to consider what

they can do to maximize productivity within their budget.

The first step is figuring out where fertilizer

should be applied. As the profitability in farming goes

down the value of soil testing goes up. Soil tests allow

farmers to see what nutrients are available in their soil and

what may be needed to attain maximum yields, as well as

“critical levels” of these nutrients

needs to be known.

A critical level is a soil test

level of a nutrient at which no addi-

tional yield response is expected if

additional fertilizer is applied. The

critical level for phosphorous is

about 35 pounds of extractable

phosphorous per acre. However,

UK recommends fertilizer up to soil test levels of 60

pounds per acre. This is because soil tests are an average

value of a field, so pounds are added to fertilize areas with-

in the field that are below the average.

For potassium, UK recommends potash until the

soil test reaches 300 pounds per acre, but the critical level

is closer to 225 to 235. Anytime a soil test is below that

level, potassium is likely going to be a limiting factor for a

large portion of the field.

The critical level of 35 (P) and 225 (K) are in the

medium fertility rate for most forage and row crops. By

taking regular soil test samples you can maintain high pro-

duction levels in this medium fertility range with only

small additions of fertilizers. Once you fall below these

critical levels production will be reduced and the need for

additional fertility will be warranted.

SOIL SAMPLE

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Successful livestock programs are

dependent on forage programs which

supply large quantities of adequate

quality, homegrown feed. Eighty-three

percent of the feed units for beef cattle come from

forages. This value can be put in perspective when

we consider that over 50% of Kentucky’s Agricultur-

al Cash Receipts are from livestock and livestock

products. Research, demonstration and farmer expe-

rience have clearly documented the positive contribu-

tion legumes can make when incorporated into grass

pastures. Adding legumes to hay and pasture fields

can bring at least four major benefits:

Higher Yields—The total yield of forage per

acre is increased. For example, a study conducted at

Lexington compared renovating a fescue pasture us-

ing red clover to fertilizing the grass with nitrogen.

In this study, red clover growing with fescue pro-

duced higher yields (11,100 lb/acre) than fescue ferti-

lized with up to 180 lb N/acre (9,900 lbs/acre).

Improved Quality—Adding legumes to grass

fields improves forage quality over grass alone. This

added quality includes increases in palatability, in-

take, digestibility and nutrient content. The result is

improved animal

performance. Re-

search has shown

that legumes im-

prove animal

growth rates, repro-

ductive efficiency

and milk produc-

tion.

Nitrogen Fixation—Legumes get their nitro-

gen needs from symbiotic bacteria that live in

“knots” (nodules) on their roots. These bacteria are

added when legume seed is inoculated. This “fixed”

nitrogen provides the nitrogen needed by the legumes

and also by grasses growing with them. Different

legumes are able to “fix” different amounts of nitro-

gen. Alfalfa usually fixes the most (200 lb/acre)

while white clover is on the lower side with about

115 pounds/acre.

More Summer Growth—Most of the growth

of cool-season grasses occurs during the spring and

fall. Legumes (alfalfa, red clover) make more growth

during the summer months than cool-season grasses.

Growing grasses and legumes together improves the

seasonal distribution of forages and provides more

growth during summer.

VEGETABLE GARDEN

DESIGN

Design your vegetable garden

before you begin planting to

ensure maximum land use and crop yield. The

following guidelines are especially helpful if

your garden area is limited.

Stake and measure the garden area. Be sure the

soil drains well, and the location is in at least

eight hours of sun.

Make a list of vegetables to grow, and divide

them into seasonal groups. For example, spring

and fall vegetables include beets, cabbage, let-

tuce and radishes. Summer vegetables include

cucumbers, peppers and tomatoes.

Sketch your garden on paper. Rotate crops:

Don’t plant crops in the same location year

after year. Rotating crops will decrease

pest and disease problems.

Succession plant: Follow spring crops with

summer crops and summer crops with fall

crops. Use the same space two to three

times each year.

Intercrop: Put slow-growing crops be-

tween fast-growing crops or start summer

crops between spring crops.

Mix crops within rows. Mix leaf lettuce,

carrot and radish seeds together. The let-

tuce and radishes grow quickly and can be

picked, leaving space for the slower car-

rots.

Plant wide rows. Broadcast seed across a

one– to two-foot bed instead of in narrow

single rows.

To conserve space use dwarf or bush varieties of

vining plants (cucumbers, cantaloupe, etc.) or

train vines up supports - vertical gardening.

At planting time, be sure to follow the design.

Accurately measure and mark rows and planting

spaces.

Take notes of successes and failures and file this

information to help plan your garden next year.

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Ordering Seeds for Vegetable Gardens Cool temperatures and the constant threat of snow

may make it feel like spring couldn’t be further away,

but planning for spring gardens begins during winter

months when seeds are ordered. Looking through a

seed catalog, store rack, or online product offering

can be overwhelming, since there are so many varie-

ties available for each crop. So, how do we choose

from the plethora of options?

Aside from tradition, one of the reasons to

select a particular

variety is disease

tolerance or re-

sistance. Toler-

ance is the ability

of the plant to

endure disease,

while still pro-

ducing some

yield. Resistance

is the ability to

prevent or slow

disease develop-

ment, by way of naturally-occurring plant properties.

Many varieties have been “improved” through natural

breeding methods for these traits. Selection of re-

sistant cultivars can reduce the impact diseases may

have on plant vigor and yield, as well as reduce or

eliminate the need for other cultural or chemical man-

agement practices. Disease resistance is especially

important for the home garden, which many either

cannot or prefer not to spray.

No single cultivar is known to have resistance

to all diseases of concern, and resistance is specific to

a particular disease. Thus, gardeners should select

varieties with resistance to diseases that are most

common for their area, or those that have been diag-

nosed as an issue in the past. Common diseases of

major vegetable garden plants are listed below.

Information about which disease(s) a variety

is resistant to can be found on seed packages or in

catalogs. Disease names may be listed as an abbrevi-

ation. For example, the letter “V” may be listed for

tomato, indicating resistance to Verticillium wilt.

Seed catalogs and online retailers may detail disease

resistance codes on a separate page. Take care to

thoroughly read seed packets if purchasing in-store.

Disease Resistant Cultivars to Consider

Tomato

Early blight is arguably the most common disease

of tomatoes in Kentucky. Tomatoes with some

resistance to early blight are ‘Matt’s Wild Cher-

ry’ and ‘Sun Gold’ (small cherry tomatoes),

‘Juliet’ and ‘Plum Regal’ (Roma size), and

‘Mountain Fresh Plus’ and ‘Iron Lady’ (slicing

size).

Pepper

The bacterial spot pathogen is the most common

disease of peppers. Varieties with resistance to

multiple races are ‘Allegiance,’ ‘Hunter,’

‘Islamorada,’ ‘Naples,’ ‘Regiment,’ and

‘Vanguard,’ among others.

Cucurbits (Cucumber, Squashes, Muskmelon,

Watermelon, Pumpkin, and Zucchini)

Downy mildew, the most devastating disease of

cucurbits, can eliminate plants in a matter of days

under wet conditions. Cucumber varieties with

partial downy mildew resistance include ‘Sassy,’

‘Calypso,’ and ‘Eureka’ (pickles) and ‘Poinsett,’

‘Turbo,’ and ‘Thunder’ (slicers). ‘Sunray’ sum-

mer squash, and ‘Ambrosia’ and ‘Honey Brew’

muskmelons are partially resistant to downy mil-

dew, but a few varieties with downy mildew re-

sistance exist for watermelons exist for watermel-

ons, pumpkin, winter

squashes, and zuc-

chini.

Many powdery mil-

dew resistant varie-

ties of picklers, slic-

ers, pumpkins, and

squash are available.

Varieties that are less

susceptible to bacte-

rial wilt include the

pickle cukes ‘Cross

Country’ and ‘County Fair,’ ‘Howden pumpkins,

and ‘Waltham Butternut’ squash. All watermel-

ons have natural resistance to bacterial wilt.

Leafy Greens

Many lettuces have been bred for resistance to

downy mildew. Consider head lettuces ‘Kweik,’

and ‘Pirat,’ green leafed lettuces ‘Black Seeded

Page 6

Simpson,’ and ‘Nevada,’ and red leafed lettuces

‘Galactic,’ ‘Red Zin,’ and ‘Rustica’ for their addi-

tional resistance to bacterial disease and/or white

mold.

‘Regal’ and ‘Samish’ spinaches are resistant to

downy mildew and white rust.

Kale, collards, turnip greens, and mustards are

naturally less susceptible to many diseases, so

variety selection should rely on purchasing certi-

fied or treated seed and choosing varieties that

will perform well under site and seasonal condi-

tions.

Legume Vegetables (Beans and Peas)

Most French and green beans have been bred for

resistance to anthracnose, but resistance in other

types of beans is unavailable.

‘Caprice,’ ‘Espada,’ ‘Kentucky Blue,’ ‘Romano

II,’ ‘Volunteer,’ and ‘Goldkist’ are fungal leaf

spot and/or rust resistant bean varieties, with ad-

ditional resistance to various viral diseases.

‘Green Arrow,’ ‘Cascadia,’ ‘Sugar Daddy,’ and

‘Oregon Sugar Pod II’ are pea varieties suggested

for their resistance to powdery mildew, Fusarium,

and Verticillium wilts.

Cole Crops (Cabbage, Broccoli, Cauliflower, Kohl-

rabi, and Brussels sprouts)

Cabbage varieties ‘Bilko,’ ‘Blues,’ ‘China Pride,’

‘Blue Vantage,’ and ‘Bronco’ carry resistance to

a broad range of diseases, such as downy mildew,

Fusarium yellows, and/or black rot.

Broccoli varieties ‘Emperor,’ ‘Pinnacle,’ and

‘Green Magic,’ as well as cauliflower variety

‘Majestic’ are resistant to downy mildew and/or

black rot.

‘Grand Duke’ kohlrabi is resistant to black rot as

well.

Beekeeping or apiculture is a

fascinating activity for all ages.

Beekeeping is an excellent hob-

by that can provide extra money

and valuable educational experi-

ences in biology and business. Honeybees are valua-

ble insects. They pollinate about $10 billion worth

of U.S. crops and produce about $150 million worth

of honey each year.

Beginning beekeeping can be fun and chal-

lenging; many new terms must be understood; equip-

ment, tools, and bees purchased; seasonal manage-

ment practices researched; beekeeping clubs joined;

trade magazines subscribed to; classes attended. Un-

derstanding the basics of colony inspection, monitor-

ing for pests and diseases, producing honey, and pre-

paring for winter are crucial to success and enjoy-

ment of beekeeping.

Before starting to keep bees, consider these

points. Some people are allergic to bee venom and

can become seriously ill or even die as a result of just

one sting. Bees like to call the hive home. If you

respect their home and treat them gently, then your

tolerance to a bee sting will seldom be put to the test.

Even if you are careful, stings are bound to occur

when working with bees. If you are sensitive to

stings, you should not keep bees. Neighbors who

fear bees might not want hives nearby. Keep your

colonies away from areas where people will get in

the way. Successful beekeepers, beginners or ex-

perts, are always learning about apiculture. They

often belong to local or state clubs where they can

share ideas and experiences with others.

On Saturday, February 25, from 10:00 a.m. to

2:00 p.m., the Northern Kentucky Beekeepers

Association will host a Beginners Beekeeping

School at the Boone County Cooperative

Extension Service. Topics will include: basic

hives, types of honey bees, where to get bees and

care and maintenance of hives. Bring a lunch.

Drinks will be provided. This is a free program.

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