Agriculture

No-till wheat research at the University of Kentucky College of Agriculture has come a long way since a drill dropped seeds in the first test plot more than 25 years ago at UK’s Research and Education Center in Princeton.

In the fall of 1983, many producers and industry professionals widely viewed no-till wheat as a risky endeavor. Over the years, it has provided many benefits to growers and the environment and catapulted UK to a national leader in the field.

Over the next several weeks, the results of the 4-H Forestry Leaf Collection project will be announced.  This week, the results from North Washington Elementary School are included along with the photos of the students with the top collections.

Whether you have 4 days or 12 hours, you can safely thaw your frozen turkey without rising bacteria growth.  Thawing your turkey in the refrigerator is the preferred method for safety reasons, but you can also thaw it in cold water.  The thing to remember about both methods is that they keep your turkey cold while thawing – the key to preventing excessive bacterial growth.

And, no matter which method you select, cook the turkey promptly after thawing.

Thawing In The Refrigerator:

At this special time of year, my family and I like to pause to give thanks for our many blessings. This season is known for the fall harvest and bountiful meals with friends and family, so it is especially appropriate to give thanks for Kentucky’s farmers. Kentucky’s farmers – and those throughout America – produce the food and fiber we all depend on. Thanks to their skill, ingenuity and hard work, we are blessed with the safest, most abundant and most affordable food supply in the world.