By Kate Schnoor

IMG_3633 (1280x853)IMG_3624 (1280x853)The 2015 Lyon County Fair & Rodeo in conjunction with the Silver State Youth Livestock Show (SSYLS) came to a conclusion after a successful week. The Lyon County Fair is held the third weekend in August every year in Yerington, NV. The fair hosts a variety of events for the whole family, including; mutton busting, demolition derby, a pro rodeo, tractor pulls and of course the youth livestock show. Approximately100 4-H, FFA and Grange members from around northern Nevada attended this year’s show and sale. Exhibitors arrived Friday with their breeding and market animals, the species comprised of; chickens, rabbits, sheep, goats, cattle and pigs. Exhibitors spent Saturday and Sunday showing their animals to the species specific judges. Market animals were judged on look, confirmation, market quality, potential meat quality, care and cleanliness. Breeding animals were judged on potential progeny, confirmation, breed specifics, gender specifics, and cleanliness. Youth also demonstrated their handling skills, care and knowledge in showmanship.
IMG_3632 (1280x853)The Silver State Livestock Sale takes place on Sunday following the breeding sheep show. Exhibitors lined up with their animals one last time to present them to hundreds of potential buyers. I can still remember this point of a show (from 6+ years ago now) and I remember how nervous, sad, happy and excited I was. The sale not only concluded the Silver State Youth Livestock Show, but also summer vacation.
I would like to thank all of our youth exhibitors, Advisors, Leaders, parents, sponsors and Fair Board Members. It was a pleasure to meet and work with all of you!

To find out more about 4-H programs in Lyon County:



Or contact us directly at: 504 South Main St. Yerington, NV 89447, 775-463-6541

This week’s fruit is dragon fruit and the vegetable is watermelon radish. Both of these foods are very popular in Asia and can be found in Asian cuisines. Dragon fruit is the fruit of a cactus originally from Central America. The fruit can be bright yellow or magenta pink with fleshy “scales” that look like dragon scales. You prepare it by scooping out the white center that is full of little black seeds. The texture is similar to a kiwi with a neutral sweet flavor. It is often eaten fresh or sliced into a salad. There are many Asian deserts that use dragon fruit for sweetness and flavor. Look for fruits that are firm with few blemishes for the best flavor. Dragon fruit usually travels a long distance to reach your grocery store shelf and soft fruits will be over-ripe.

Watermelon radish is a variety of the large white diakon radish. It is usually sliced thin and served as a side or in a salad. You can make an a quick pickle with vinegar, sugar, a squeeze of lime and fish or soy sauce. Watermelon radish can also be shredded finely, blanched quickly in salted boiling water, then shocked in an ice bath for a cold vegetable side dish. The cold radishes can be dressed with a little sesame oil and fish sauce with a sprinkle of toasted sesame seeds on top. Do not let the sometimes ugly outside of this radish fool you. Underneath the whitish, green skin will be a mild flavored, beautifully colored radish. Choose radishes that are firm and crisp for the best flavor. Limp roots can be revived by a 5 minute soak in some ice water.

Let me know if you enjoyed this week’s information on these interesting fruits and vegetables. Remember to fill half your plate with fruits and vegetables at each meal. If you tried either of these, share your thoughts with the rest of the blog by commenting!

PrecipAre you interested in the Nevada Legislative sessions regarding the Mason Valley and Smith Valley groundwater limits October 5th and October 7th but cannot go to Carson City for up to four days for the hearings. Do you not have enough internet bandwidth or enough data on your personal internet to run streaming video for the live sessions for four days? The University of Nevada Cooperative Extension in Lyon County will be running the streaming video of these sessions in the conference room at 504 S. Main Street in Yerington on a 50-inch monitor for viewing. The room is reserved for this use October 5th through October 8th from 8:00 a.m. to 5:00 p.m. for those who wish to attend. Please contact Marcia Moffitt if you plan to attend so that we can make accommodations to meet the response. Persons in need of special accommodations or assistance must contact Marcia at least three days prior to the first day of the sessions.

This will not be an interactive system but viewing only. Those wishing to give expert testimony or ask questions will still have to travel to Carson City. For more information and requirements regarding expert testimony please refer to the Mason Valley News article.

According to the Mason Valley News , you can to go the DWR website to obtain copies of the curtailment orders. You can contact Malcom Wilson of the Division Resources at 775 685-2806 for a copy of the Desert Research Institute model files or memorandum. More details regarding the curtailments are available in both news articles in the Mason Valley News.

This week, Fresh Fruit and Vegetable Program participants will be receiving canary melon cups and parsnip coins. If time allows, I will include some additional information about the fruits and vegetables that is for the adults that might be interested in these fruits and vegetables and read the blog. This can supplement your knowledge as the educator and maybe make it more interesting to you. The FFVP focuses on youth trying and eating fruits and vegetables without cooking or adding dressings or sauces, but I frequently have adults involved with the fruits and vegetable programs ask what else can be done with the things the kids are trying. Let me know what you think.

Canary melon is sweet and juicy with a creamy texture. These melons are at their best when they have a bright, smooth skin and is firm with a slight give when squeezed. Due to the naturally high sugar content, chucks will not completely freeze at typical freezer temperatures and are great for adding to smoothies or as a slushy treat. Canary melon is usually just eaten plain, but can be thinly sliced with other melons and dressed with a little balsamic vinegar, a sprinkling of mint leaves and goat cheese for an elegant salad.

Parsnips are a very versatile vegetable. A carrot texture combined with a sweeter, turnip flavor they are a great addition or substitute for any recipes that include carrot, potato, turnip or other root vegetables.  Roasting turnips will concentrate the natural sugar and give it a nice caramelized flavor. A quick search online will give you recipes for parsnip chips, mash, fries or salads that will add something different to your dinner routine. Look for firm, white roots. Flexible roots can often be crisped up by soaking in ice water for a few minutes. Smaller parsnips are sweeter, larger parsnips have a higher starch content and are more like potato. Parsnips do grow wild in North America, but do not pick and eat what you think is a wild parsnip, it might be poison hemlock and you will have just picked your last meal.

FFVP logoLyon County schools will again be participating in theUSDA Fresh Fruits and Vegetable Program grant through USDA will begin receiving fresh fruits and vegetables from Bonaza Produce to try to encourage youth to eat more fruits and vegetables, expand the experience of trying new fruits and vegetables, and providing healthier food choices. Schools included in the program are: Yerington Elementary School, Dayton Elementary School, Sutro Elementary School, Fernley Elementary School, and Silver Stage Elementary School.

horiz.colorgrape-tomatoUniversity of Nevada Cooperative Extension supplies educational support for this program by creating fruits and vegetable flyers with information about the produce to be eaten that week. The flyers are prepared by Lyon County Extension Educator Joy Paterson and includes information about nutrition, history, horticulture, and fun or odd facts to engage the kids in learning about the food they eat to encourage them to try the produce that is presented. While only students at schools that qualified for the program will receive the fruits and vegetables at school, flyers will be posted to the fresh fruits and vegetable section of the Lyon County Cooperative Extension blog. Parents or teachers can use the flyers to create their own tastings or to discuss fruits and vegetables that the cafeteria served. Specific vegetable or fruit flyers can be requested and will be provided if previously prepared.

This weeks produce is grape tomatoes and honeydew. Have you tasted either of these? Have your kids? If you find these in the supermarket, pick them up and host your own tasting. Try it, you just might like it.