Amy Smith

Credit: Lisa Lin This no-churn method skips the ice cream maker and still turns out rich and creamy. Real pumpkin and warm spices give it a pie-like flavor that feels made for fall. Whipped cream lightens the base, so you get scoopable texture without churning. There’s one dish that I look forward to every fall: pumpkin pie. Ever since my first slice years ago, I’ve been hooked. Now I’ve decided to turn my favorite fall dessert into a frozen treat. Real pumpkin. Real spices. No ice cream maker required.

By Amy Smith, UW Extension Educator Canada thistle, Cirsium arvense L., is an introduced, creeping perennial native to southeastern Europe and the Mediterranean region. It was introduced to North America between the 17th and 19th centuries by contamination of ship ballast. Since its introduction, Canada thistle has adapted to a wide range of habitats including abandoned sites, ditches, crops, pastures, rangeland and roadsides, as well as non-crop areas.

By Amy Smith, UW Extension Educator What are Those Pesky Grass Bugs? Due to the above normal amount of moisture Wyoming received this spring, many may have noticed wheatgrass varieties in and around the pastures turning a blotchy yellow and sometimes straw color.