By: Susan Littlefield Imagine two different lambing scenarios. In the first scenario, it’s dark outside, the wind is blowing, and snow is falling. You have to bundle up for the late-night or early-morning lamb check. You head out the door and remind yourself to grab barn towels just in case there are new babies; then the cold hits your face, takes your breath away and off to the barn you go.   The second scenario unfolds as you step out the door; you’re greeted by the sound of birds singing and the fresh smell of the outdoors. The grass is green, and instead of heading to the barn ..read more

By: Morgan Wrich Spring is here and our focus has turned to planting crops! This time of year is a busy one on our farm. The hours spent preparing for another season are finally coming to fruition. Part of preparing for another growing season is deciding what crop varieties to plant. Just like a gardener thinks about the plans for their garden every year, a farmer does the same for their fields, just on a bigger scale.  Farmers have many options to choose from when choosing seeds to plant. There are many different seed companies that all have their own lines of hybrids and varieties. Dur ..read more

By: Anita Keys “What do I want to do when I grow up?” You may think this is a childhood question, but it also applies to many adults who aren’t happy in their current positions or between jobs. It could also be something your neighbor, child or grandchildren are pondering.      Might I suggest considering the “field” of agriculture, pun intended! Nebraska has 321,000 full/ part-time jobs in ag and food sales. One out of four jobs in Nebraska is related to ag. Thus, some ag education is a good thing to have in your tool kit.       Agricultu ..read more

Print CommonGround Nebraska volunteer Darcie Gallagher shares her recipe for Homemade Ranch Dip with Pure Nebraska viewers. Ingredients 2 Cups Sour Cream 1 Teaspoon Dried Dill 1 Teaspoon Dried Parsley 1 Teaspoon Onion Powder 1 Teaspoon Garlic Powder 1 Teaspoon Salt Instructions Combine all ingredients in a bowl. Stir well and let sit for at least 15 minutes before serving. Serve with veggies, chips, wings, or any dipper you like! *Can be kept in the fridge for up to a week. Video https://youtu.be/WqdCTdA16j0 ..read more

Print CommonGround Nebraska volunteer Paula Peterson shares her Nutella Twists recipe with Pure Nebraska viewers. Ingredients 1 Package Puff Pastry (two sheets) 1/2-3/4 Cup Nutella Spread 1 Egg (egg wash) Cinnamon Mixure 1/4 Cup Sugar 1 Teaspoon Cinnamon Instructions Lay out one sheet of the puff pastry.  Cover edge to edge with the Nutella spread. Sprinkle cinnamonsugar mixture over the top, saving just a little to sprinkle on top when you are done. Lay the second sheet of puff pastry over the prepared sheet. Press edges together.  Slice into eight or tenstrip ..read more

Print CommonGround Nebraska volunteer Anita Keys shares with Pure Nebraska viewers her Pizza Braid Recipe. Ingredients 13.8 Ounce Pizza Dough (homemade or purchased) 1/2 Cup Pizza Sauce (optional) 1-1/2 Cup Cheese (mozzarella, pizza blend) 1 Tablespoon Melted Butter or Olive Oil, for spreading on top 1/2 Teaspoon Garlic Powder 1 Tablespoon Italian Seasoning 2 Tablespoon Grated Parmesan Cheese Pizza Sauce (for dipping) Pizza Toppings of choice, ½ lb. browned hamburger, 3 oz. pepperoni, ham, etc. Instructions Preheat oven to 350 Roll the dough into rectangle on a greased jelly roll p ..read more

Print CommonGround Nebraska volunteer Karol Swan shares her recipe for a Festive Fruit Dip with Pure Nebraska. Ingredients 8 Ounces Cream Cheese Softened 1/4 Cup Sour Cream 1/2 Cup Powdered Sugar 1/4 Cup Maraschino Cherries (dained and crushed) 1/4 Cup Canned Mandarin Oranges (drained and mashed) Instructions Fruit can be mashed with a fork or other suitable utensil. Mix cream cheese, sour cream and powdered sugar together by hand or with a mixer. Add mashed fruit and mix well.  Refrigerate a few hours. Embellish with colorful sprinkles. Serve with fruit, pretzels, bagel ..read more

Print CommonGround Nebraska volunteer Jordan Classen shares her recipe for Crockpot Beef Stroganoff with Pure Nebraska viewers. Ingredients 2 Pounds Cubed Stew Meat 2 Cans Concensed Golden Muchroom Soup 1 Large Onion (diced) 2 Tablespoons Worcestershire Sauce 1/2 Cup Water 8 Ounces Cream Cheese 1 Teaspoon Garlic Salt 1 Teaspoon Paprika (optional) Instructions Stir all ingredients together, except meat and cream cheese. Once combined add the meat. Cook on low for 8 hours. Cube cream cheese, turn crock pot on high and stir in cream cheese, let sit for 15-20 minutes. I serve ove ..read more

Print CommonGround volunteer Molly Aden shares her recipe for a Shamrock Shake with Pure Nebraska viewers. Ingredients 2 Cups Vanilla Ice Cream 3/4 Cups Milk 1/4 Teaspoon Mint Extract 2 Tablespoons Chocalate Syrup 2 Tablespoons Whipped Cream Green Food Coloring Instructions Blend ice cream, extract, and milk.  Add a couple drops of food coloring if you’d like a green shake. Decorate shake cup with chocolate and whipped cream   Optional adds: chocolate ice cream, Oreos, mini chocolate chips  Video https://youtu.be/Ygms-R59vqY ..read more

Print CommonGround volunteer Amy Johnson shares Joanna Gaines's Crêpes recipe with Pure Nebraska.. Ingredients 1 Cup All-Purpose Flour 2 Large Eggs 3/4 Cup Whole Milk 2 Tablespoons Granulated Sugar 1 Teaspoon Vanilla Extract 1/2 Teaspoon Salt 3 Tablespoons Butter Options for filling: Macerated Strawberries Lemon Curd Sliced Bananas and Ground Cinnamon Whipped Cream with Fresh Berries Nutella Instructions In a blender, combine the flour, eggs, milk, 1/2 cup water, sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest fo ..read more