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‘Backyard Farmer’ experts offer tips for green thumbs PDF Print E-mail

As winter memories melt and the next season springs to life, it’s time to begin thinking about your green space.
The NET Television series “Backyard Farmer” premieres with “sage and thymely” advice on Thursday, April 4, at 7 p.m. CT on NET1/HD.
Beginning the weekend of April 6-7, it will repeat Saturdays at 3 p.m. CT on NET1/HD and Sundays at noon CT on NET3 Create.
This season, updated graphics and new segments may make the series look a little different, but the “Backyard Farmer” lawn and garden experts from the University of Nebraska will still offer the same, trusted advice they have since the series premiered in 1953.
The series will also feature more “human interest” segments, including a focus on unique gardens and landscapes—and the gardeners who grow them.
Host for the “Backyard Farmer” series is Kim Todd, University of Nebraska-Lincoln (UNL) Extension landscape horticultural specialist.
The panelists specialize in such areas as horticulture, plant pathology, turf grass management, landscape design and entomology
“Backyard Farmer” will also be focusing on more pictures - both user submitted pictures as well as pictures provided by the faculty panelists.
“We want the show to be more visually appealing,” said producer Brad Mills.
The experts will also be taking questions via e-mail and from social media sites for the series,  including Facebook and Twitter.
“But we will still be taking viewer phone calls like we have always done on the show,” added Mills.
Now in its 61st season, Backyard Farmer inspires the gardener in all of us. From bugs to begonias, vines to vegetables, wilts to weevils, sustainable practices and reliable ways to kill cucumber beetles and critters, the live format with viewer call-ins often produces a surprise, a hearty laugh and the best practices for good gardening.
“Backyard Farmer” is underwritten in part by Finke Gardens. The series is a co-production of NET Television and the University of Nebraska-Lincoln Extension.