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Woody Weeds: Tatarian Honeysuckle
Tatarian honeysuckle (Lonicera tatarica) was brought to North America from Asia in the mid-18th century for ornamental uses. In South Dakota it was also used as a windbreak species until the 1980s.
Flea Beetles in the Garden
Flea beetles have been out in full force so far this year. This group of herbivorous beetles can be a pest of many different garden plants, including tomatoes, peppers, beans, squash, lettuce and others.
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.
Round Bale Storage Conservation
Fact sheet discussing conservation of round bale storage.
Monitor Lawns and Gardens for Bronzed Cutworm Activity
Bronzed cutworms can be an issue for lawns and gardens in South Dakota. In grass, bronzed cutworms will feed and leave small brown circular patches. Large populations of bronzed cutworm can result in severe lawn injury.
Master Food Preserver Volunteer Program
If you enjoy preserving food, volunteering and helping your community, SDSU Extension's Master Food Preserver volunteer program may be for you!
Watch Your Squash! Squash Vine Borer Moths Are Active.
Each year vine crops, including squash, zucchini and pumpkin plants, fall victim to squash vine borer larvae feeding inside their stems.
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.