Greens are on everyone’s menu these days: from braised turnip greens and collards to kale juice and Swiss chard slaw. So it may be no surprise that Georgia cattle farmers are even adding kale, turnips and other greens to their pastures to help reduce the amount of hay they have to feed their cows over the winter.
With Georgia’s economy still recovering from the downturn and unemployment rates still hovering above 8 percent, the university’s programs are desperately needed to help launch an innovation-driven economy.
Approximately 1,500 to 1,600 4-H and FFA students statewide participate in livestock shows like the ones at this week’s Georgia National Fair. University of Georgia faculty are heavily involved in organizing these events across the state.
On Oct. 1, the University of Georgia College of Agricultural and Environmental Sciences recognized its staff and faculty who have demonstrated excellence in the college’s teaching, research and Extension missions with the annual D.W. Brooks awards.
When it comes to feeding hay to animals, not all hay is the same. Farmers who grow hay, and those who buy hay for their livestock, rely on a grading system called the Relative Forage Quality (RFQ) index to guide them on which hay to buy.