Locally Sourcing Innovation, Beginning Farmer and Rancher Conference, Tree Program, CWF Garage Sale, Blanching Vegetables for Freezing and Dehydrating

Riley County E-news

Locally Sourcing Innovation

Interested in innovative ways that groceries are connecting to locally sourced foods? Then I have a Webinar for you. I think this research could be helpful for not only groceries, but also local food producers that are interested in connecting with local groceries. Through a cooperative agreement, the Rural Grocery Initiative at Kansas State University and USDA Agricultural Marketing Services endeavored to answer the following question:

“What lessons can be learned from innovative local sourcing models that could help locally owned, independent, and rural groceries become better integrated into local and regional supply chains?”.

Sounds interesting? Well now is your chance to learn about their findings and explore what you can take away. The research team developed five in-depth case studies of businesses and organizations that have pioneered solutions to increase local food access in grocery stores. Join the Webinar on October 2 at 12pm and learn about their 5 key findings.

Beginning Farmer and Rancher Conference

Lindsay Shorter

A critical challenge facing American agriculture is the need to prepare for the retirement of an experienced generation of producers, and ensure a smooth transition for those ready to take their place on the farm or ranch. Discussions about "succession planning" have become increasingly common in agricultural education programs and events across Kansas. Typically, these conversations focus on helping the retiring generation navigate the complexities of handing down their operations.

K-State recognizes the importance of supporting the incoming generation. They are excited to announce an event specifically designed for young producers aspiring to take over an existing operation. K-State’s Department of Agriculture Economics will host a “Beginning Farmer & Rancher Conference” on October 17 at the K-State Student Union in Manhattan from 9 am to 3 pm. This conference aims to empower and equip young producers with the knowledge and skills necessary to build successful and sustainable careers in farming and ranching as they prepare to continue the legacy of their predecessors.

Tree Program

Gregg Eyestone

Join the Riley County, K-State Extension Master Gardeners for a program on “Trees - Where Do We Start.” It will be on Wednesday, October 1 as part of the Knowledge at Noon series in Pottorf Hall at CiCo Park. The presenter is Cody Kramer, Natural Resources Supervisor and Forester with the City of Manhattan. Bring your lunch as it is from noon to 1 pm.

There are many tree walks one can take this fall.

Keats Park - K-State Campus

Manhattan City Park

State Forestry Arboretum

If you want to travel some, go the Kansas Landscape Arboretum in Wakefield

Citizenship Washington Focus 4-H Garage Sale October 2025

John Jobe

It’s once again time to start cleaning out that garage in preparation for our 4-H Citizenship Washington Focus community - wide garage sale.

Whether you’re trying to get rid of those unwanted house-hold items or you’re looking to stock up on some new gear, do we have a great opportunity for you. Coming this October we will once again host a community-wide garage sale for our trip to Washington D.C. in the summer of 2028. This experience, known as Citizenship Washington Focus (CWF), is a week-long event in D.C. focusing on developing the skills of our young people to become strong civic leaders for the community. We will be kicking things off with a HUGE community-wide garage sale the weekend of October 17-18 out at the Wreath Barn in CiCo Park, Manhattan, KS.

If you’re looking to donate, we will take items starting on Wednesday, October 15 from 5 pm - 8 pm, then again On Thursday, October 16 from 10 am - 8 pm. We’re looking for a large assortment of items including clothing, furniture, household items, books, games, and just about anything in good working condition. The only item we will not take are televisions of any kind.

If you’re looking to shop, we will open up our doors at Wreath Barn starting Friday, October 17 from 9 am - 8 pm, then again Saturday, October 18 from 8 am -Noon. So again if you’re looking to lighten you load, pick up some great finds, or support a great group of local 4-Hers, come check us out in October. Anyone who has questions about event details or drop off items can contact me, John Jobe at the Riley County Extension office 785-537-6350. Anyone making a donation to our cause can pick up at tax receipt at the time of drop-off, just ask one of volunteers.

Blanching Vegetables for Freezing and Dehydrating

Megan Dougherty

Blanching is a process in which vegetables are lowered into boiling water for a specific time. The vegetables are subsequently dropped into ice water to quickly cool, then dried and placed in freezer containers. Freezing slows down enzyme processes, but it doesn’t stop them. Blanching is recommended to assure vegetables will taste as fresh as possible after they have been frozen.

That’s because blanching stops enzyme activity. Enzymes in produce help it ripen, and continue to do their work even after the produce has been picked. By stopping the enzyme action, blanching prevents the produce from becoming overripe. Blanching also helps retain color, flavor, texture and nutrients. Blanching also helps remove dirt and small organisms from the produce.

It is important to look up the specific amount of time each vegetable needs to be blanched and follow those guidelines. If the vegetable is under-blanched, it can actually speed up the enzyme processes. If the vegetable is over-blanched, the nutritional value, flavor, color and texture can be negatively affected.

Blanching is also an important step in dehydrating vegetables. Learn more in this publication from the University of Georgia.

Information on blanching various vegetables can be found in these recipe resources at Preserve it Fresh, Preserve it Safe.