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Growing Tomatoes in South Dakota
Few vegetables inspire us more than home-grown tomatoes, bursting with vine-ripe flavor. Tomatoes are easy to grow in containers or in the ground, and are excellent sources of vitamins A and C, as well as cancer-fighting lycopenes.
Protecting Yourself From Ticks
During wet springs, tick populations tend to thrive in South Dakota. These parasitic arthropods require blood to fulfill their nutritional needs and commonly use humans as a host. Some ticks can also carry bacterial diseases that are a threat to human health.
An identification guide to common Ticks of South Dakota
A guide to identifying common ticks in South Dakota
Why Tattoo Your 4-H Livestock?
Proper identification of animals helps create an honest record keeping system. With current DNA blood typing procedures animals can be identified through parentage, but when it comes to everyday practices on the farm or ranch a good tattoo can be a huge time saver in the event of a lost ear tag.
Selling Fish at a Farmers Market in South Dakota
This article was developed to address some of the questions around selling fish at the farmer’s market and to ensure that seller’s may be well-informed to ensure they are selling fish that meet regulatory requirements as well ensuring the product is safe.
4-H Youth Experience in Animal Projects – Purposes
4-H Youth Development must place an importance on developing “youth experience” versus “contest participation and competition."
Strawberries in South Dakota
Learn how to grow junebearing or everbearing strawberries in home gardens.
Be Ready for Mosquitos
With the very wet 2019 spring and recent rains, it inevitable that mosquito populations will be high this year. Although there are over 20 species of mosquitoes that call South Dakota home, there are really only two species that account for the majority of observed individuals.
Water Bathing vs. Pressure Canning
Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.