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August 2017 Articles

Cattlemen, Western Ranchers Applaud Adoption of Wild Horse and Burro Management
NCBA Statement on USDA Announcement Regarding Positive Atypical BSE Test Result
NCBA Responds to Japan Raising Tariff on U.S. Beef Imports: "Underscores Urgent
National Cattlemen’s Beef Association CEO Testifies on Capitol Hill: “Please
U.S. Beef Industry Highlights Success of Korea Free Trade Agreement
Beekeeping becomes a growing hobby in Louisiana
AgDiscovery Program Educates Students About Agriculture
LSU AgCenter Announces State Fair Hay Quality Contest
Louisiana Master Farmer Program earns national award
• Easy Summer Fruit Salad
Just Rambling August 2017
Spiritual Corner: Who Knows?
Flood recovery grants approved for farmers
Preparing Stallions for the Breeding Season
Technology, government recovery grant featured at farm tour
EAB spreads to nine parishes
STUMPAGE SPEAK
Training vines requires an early start
False ragweed becoming major row-crop pest
Quality Hay Production Source: Pasture to Market, July—August 2017
Horse Tests Positive for Eastern Equine Encephalitis
Tax Reform Crucial for America’s Farmers, Ranchers
Farm Bureau Presents Farm Bill Goals to Congress
Farm Bureau Responds to USTR’s NAFTA Objectives
American Farm Bureau Federation and National FFA Organization to Work Together t

(25 articles found)

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Easy Summer Fruit Salad

Easy Summer Fruit Salad
Vanilla Greek Yogurt Fresh Summer Fruits English Walnuts
You can throw this together in just a few minutes and it will taste like you slaved away in the kitchen. Its also great for anyone watching their diet. Greek yogurt has 12 g protein, and only 90 calories per serving. You can make it for a group or easily make one serving. This is my one serving afternoon snack, put your yogurt on the bottom then add a small chopped apple, a mandarin orange, a handful of grapes and a few walnuts. I eat one in the afternoon for snack. You can substitute any fruit.
I also have a handy tip. ( I heard it on Food Network Stars) Instead of cutting each cherry tomato separately, put a handful of tomatoes in a dinner plate, cover with another plate then get a knife long enough to go all the way across the plates and cut the tomatoes by cutting through the two plates. When you open the plates, perfectly sliced cherry tomatoes.

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