Corn Harvested At 57%

For the week ending October 25, 2015, above normal temperatures for the second week in a row supported harvest activities, according to the USDA’s National Agricultural Statistics Service. Temperatures averaged six to ten degrees above normal. Precipitation of up to one inch late in the week slowed fieldwork activities, but lowered dust levels and supported establishment of winter wheat stands. There were 5.2 days suitable for fieldwork. Topsoil moisture supplies rated 7 percent very short, 28 short, 63 adequate, and 2 surplus. Subsoil moisture supplies rated 6 percent very short, 30 short, 63 adequate, and 1 surplus.

 

 

 

 

Corn condition rated 1 percent very poor, 5 poor, 18 fair, 54 good, and 22 excellent. Corn harvested was at 57 percent, ahead of 38 last year, but behind 62 for the five-year average.

 

 

Video: Benefits Uses and Recipes for Fermented Foods

Fermentation has been used for thousands of years, long before refrigeration existed. Today, especially in a time of rising food costs, consumers are looking for ways to save money and prevent waste through extending the life of their food purchases. Fermented foods also offer more ways to improve gut health, support local food production, and promote increased consumption of fruits and vegetables.