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Production and Utilization of Field Peas, Lentils and Chickpeas in South Dakota
Dry field peas and lentils are high in protein and fiber, have a low glycemic index, are easy to prepare, store well, and are low in cost. Even better they can be produced economically and sustainably in South Dakota as part of diverse no-till crop production systems.
Subsurface Drip Irrigation: Increased Efficiency for Irrigation and Nutrient Delivery
Subsurface drip irrigation maintenance, lifespan, and cost, the variables that can impact subsurface drip irrigation design.
Constructed Wetlands: Engineering Nature’s Filter
How do constructed wetlands emulate the natural process of a wetland? In what ways do the different designs of a constructed wetland have to meet the needs of the area?
Climate Resilience Toolkit for the Northern Plains Region
In September 2021, the U.S. Climate Resilience Toolkit announced the publication of a new Northern Great Plains Region section. The new section can help producers recognize climate hazards, assess vulnerabilities and confront risks.
Next SDSU Extension Drought Hour Set for June 28
June 17, 2021
Nearly 90% of South Dakota is now in some level of drought. According to the latest U.S. Drought Monitor, 56% of the state is in the Severe Drought (D2) and Extreme Drought (D3) classifications.
How to Can Peaches
While peach season is only May through September, you can enjoy peaches all year by preserving them through safe canning methods. Learn how to can peaches in your own kitchen with these step-by-step instructions.
Controlling Grasshoppers, Salvaging Drought Corn Kick Off August Drought Hours
August 04, 2021
According to the latest U.S. Drought Monitor, nearly 18% of the state is in Extreme Drought (D3), while another 70% follows as Severe Drought (D2).
Preserving Herbs
Fresh herbs add amazing flavor to recipes during the summertime! Their great flavors can be carried over to cooler seasons through the preservation of the plants and leaves, and the two best ways to extend the life (and flavor) of herbs is through freezing or dehydrating.
Canning With Less Sugar
As low and no-added-sugar food products have become increasingly popular, new alternative canning recipes have been created. It is possible to preserve fruits with little or no added sugar, which is great for those who prefer reduced calories.
Canners Beware: Botulism
Botulism is a serious, rare illness that is caused by a toxin produced by the bacteria Clostridium botulinum. Botulism is a concern when it comes to canning and fermenting foods, as the anaerobic conditions can cause the Clostridium botulinum spores to create a harmful toxin.