Tuesday, October 30, 2012

Drought & Water Permits

Drought and low water level conditions have imposed many challenges to growers throughout the United States, particularly in the state of Texas. Because of these conditions and the resulting water restrictions, many growers who rely on irrigation have not been able to produce a crop this year.

Recently, the Colorado River Authority issued new water permits to rice growers for the 2013 growing season. The permits allow growers to use two feet (or 24”) of water per growing season, which is not enough water for flood irrigators to raise a rice crop. Using traditional flood methods, these growers need at least 40” of water each year. The good news for rice growers is they now have options; a profitable rice crop under a center pivot or linear machine can be produced with that allotted amount – 24”! 

Valley dealer Scott Conover quoted a center pivot for rice production to a grower in Edna, TX. Scott stated that the inquiry was a result of the new Colorado River Authority water permits.

Since 2008, Valley Irrigation has demonstrated new techniques in rice production in more than 40 production rice fields and 20 research sites worldwide. With that expertise and a patented process for growing rice with a center pivot or linear, Valley Irrigation can supply rice growers with the technology needed to produce a profitable rice crop using as little as 50% or less of the amount of water needed to flood irrigate the field.

Monday, October 15, 2012

It's been a few weeks since our last Recipe Card posting!  In light of this autumnal time of year in the Northern Hemisphere, this week's Recipe Card features Wild Rice and Turkey Stew, originally posted by Nif on food.com.

photo by wicked cook 46
Yield: 6-8 servings
Preparation Time: 15 minutes
Cook Time: 5 hours
  • 1 cup wild rice
  • 3 lbs skinless, boneless turkey breasts
  • 1 onion, chopped
  • 1 cup celery heart, chopped
  • 4 cups chicken broth
  • 3 tablespoons all-purpose flour
  • 3 garlic cloves, minced
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped, for garnish

In a slow cooker, combine rice, turkey, onion, and celery. In a separate bowl whisk together broth, flour, garlic, Italian seasoning, and pepper; add to slow cooker.  Cover and cook on low for 5 hours or until turkey is cooked through and the rice is open.  Serve with fresh parsley.