Pick up know-how for tackling diseases, pests and weeds.
Farm bill, farm marketing, agribusiness webinars, & farm policy.
Find tactics for healthy livestock and sound forages.
Scheduling and methods of irrigation.
Explore our Extension locations around the state.
Commercial row crop production in Arkansas.
Agriculture weed management resources.
Use virtual and real tools to improve critical calculations for farms and ranches.
Learn to ID forages and more.
Explore our research locations around the state.
Get the latest research results from our county agents.
Our programs include aquaculture, diagnostics, and energy conservation.
Keep our food, fiber and fuel supplies safe from disaster.
Private, Commercial & Non-commercial training and education.
Specialty crops including turfgrass, vegetables, fruits, and ornamentals.
Find educational resources and get youth engaged in agriculture.
Gaining garden smarts and sharing skills.
Timely tips for the Arkansas home gardener.
Creating beauty in and around the home.
Maintenance calendar, and best practices.
Coaxing the best produce from asparagus to zucchini.
What’s wrong with my plants? The clinic can help.
Featured trees, vines, shrubs and flowers.
Ask our experts plant, animal, or insect questions.
Enjoying the sweet fruits of your labor.
Herbs, native plants, & reference desk QA.
Growing together from youth to maturity.
Crapemyrtles, hydrangeas, hort glossary, and weed ID databases.
Get beekeeping, honey production, and class information.
Grow a pollinator-friendly garden.
Schedule these timely events on your gardening calendar.
Equipping individuals to lead organizations, communities, and regions.
Guiding communities and regions toward vibrant and sustainable futures.
Guiding entrepreneurs from concept to profit.
Position your business to compete for government contracts.
Find trends, opportunities and impacts.
Providing unbiased information to enable educated votes on critical issues.
Increase your knowledge of public issues & get involved.
Research-based connection to government and policy issues.
Support Arkansas local food initiatives.
Read about our efforts.
Preparing for and recovering from disasters.
Licensing for forestry and wildlife professionals.
Preserving water quality and quantity.
Cleaner air for healthier living.
Firewood & bioenergy resources.
Managing a complex forest ecosystem.
Read about nature across Arkansas and the U.S.
Learn to manage wildlife on your land.
Soil quality and its use here in Arkansas.
Learn to ID unwanted plant and animal visitors.
Timely updates from our specialists.
Eating right and staying healthy.
Ensuring safe meals.
Take charge of your well-being.
Cooking with Arkansas foods.
Making the most of your money.
Making sound choices for families and ourselves.
Nurturing our future.
Get tips for food, fitness, finance, and more!
Understanding aging and its effects.
Giving back to the community.
Managing safely when disaster strikes.
Listen to our latest episode!
Made at Home: Taste Buds on a Budget Series! Part 3: Freezer Friendly
Join me as I partner with University of Georgia FCS agent Becca Stackhouse to bring you a new food budgeting series. Learn ways to save money on food as you plan, shop, prepare, and entertain!
by Katie Cullum
You may think you need a separate freezer to save money but you really don't. What you really need to do is our first tip!
To get shredded chicken, check out my video:
Another way to save time and money is to double a recipe. Casseroles, soups, stews, chilies, and lasagnas are great for this. Just double the recipe and freeze the extra. Bonus points if you got the protein or other ingredients on sale! If I make lasagna, I want to make several batches! It's not much more work to layer a couple of dishes rather than just one.
If you have a small freezer, you can just freeze the leftover from one batch. This will take up less room and you can still use it when you need it.
I really like dump meals. It sounds weird but it's pretty easy. If you buy a big package of raw chicken and don't want to cook it (see above), then you can probably make a dump meal or two. Basically, you can put poultry or meat into a bag, add a sauce, add vegetables, and then freeze the bag. Thaw it overnight, and then cook for dinner. I like to use my slow cooker but you can also use your electric pressure cooker or the oven. If you're worried about the safety or how vegetables will do, check out this article from Clemson University. I even tested this out with a Freezer Friends class. I had 2 batches of a recipe. With one batch, I blanched the vegetables before freezing. With the other batch, I just threw the vegetables in raw. All but one of the participants preferred the blanched vegetable recipe. Blanching may add a little prep time, but the end result is a better quality recipe.
You want to end up with good food. So take care of it before it goes into the freezer!
For a great one-stop handout, check out this information from the University of Nebraska Extension.
1 large Egg
15 Ounces Part-Skim Ricotta Cheese
1 Package Baby Spinach
6 - 8 Ounces Portobello Mushroom
1 Small Zucchini
28 Ounces Diced Tomatoes
28 Ounce Crushed Tomatoes
3 Cloves Garlic
1 tbps Italian Seasoning
1 tsp Onion Powder
1/2 Salt
1/8 tsp Crushed Red Pepper
8 - 10 Whole Grain Lasagna Noodles
1 1/2 Cup Shredded Mozzarella
Check back to learn how to entertain on the budget (no need to blow the budget when we can entertain again!).
Made at Home: Taste Buds on a Budget - check out the whole series!
Part 1: Planning