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The Costs of Erosion: Topsoil’s Role in Food Security
The thin layer of topsoil covering our earth sustains almost all of the life we know. Learn some answers to common questions about protecting it from erosion.
Soybean Investigations: Research on Your Farm Seeks Farmer Cooperators
SDSU Extension and the South Dakota Soybean Research and Promotion Council are seeking South Dakota Soybean Growers willing to participate in a farmer-led on-farm strip trial research program.
Crop Hour
SDSU Extension will deliver a series of virtual Crop Hour webinars starting January 9 through March 7, 2024, every Tuesday, Wednesday and Thursday from 10:00 a.m.-11:00 a.m. CST.
Late-Season Nitrogen For Soybean?
Some South Dakota soybean fields that were planted early and have had sufficient moisture have reached early pod setting stage (R3) and are looking good.
Consider SCN Sampling This Spring
Soybean cyst nematode management starts with a soil test to determine the presence or absence of this nematode in the soil.
Multiple Rounds of Severe Weather Bring Heavy Rainfall, High Winds, and Soil Erosion
A combination of tillage, no residue, and lack of crop canopy can lead to severe erosion and topsoil loss in the face of extreme weather patterns in the spring. The most effective strategy for producers to adapt to these extreme events is to improve soil health.
Integrating Perennial Crops in Annual Crop Rotations
The Dakota Lakes Research Farm is working to develop cropping systems that include perennial crops, such as switchgrass, big bluestem and alfalfa, to improve long-term soil health and farm productivity.
Have Excess Produce? Freeze It!
Freezing is one of the easiest forms of preserving food. It reduces food waste, saves money and allows you to have quick quality produce on hand at all times. The
Steam Canning
Steam canning is a quick and simple method of preserving produce using steam. While steam canning was previously not an evidence-based practice, recent research indicates steam canning may be a safe home food preservation method for canning naturally acidified foods.
Canning Jams and Jellies
Sweet fruit products like jelly, jam, preserves, conserves and marmalades are jellied or thickened and preserved by sugar. The differences between the fruit products are categorized by the way they are prepared, proportions of fruit, pectin, acid and sugar in the mixture and the method of cooking.