The arrival of spring in South Dakota means warmer weather and more outdoor activities. However, it also brings an increase in tick activity.
A Master Gardener for more than 20 years, Cindy Jungman says the continuous education the program offers has been valuable.
Whether volunteering as a Master Gardener or a Master Food Preserver, Tim Schreiner says the interaction with people and seeing that “light bulb” moment after a conversation is really the fun part of the programs.
Throughout the country and in the state of South Dakota, people are showing more interest in selling their own food products and starting their own business
The first step to forming a new farmers market is to form a planning team. Keep the team small enough so that it is simple, small and manageable.
As South Dakota emerges from the wettest 12-month period in 124 years of climate recordkeeping (June 2018-May 2019), June has started warmer and drier than average. The outlook, however, turns towards cooler and wetter than average again for the middle of the month.
Just about all of us have room to grow a few vegetables, as long as you have some space where they can get good sun exposure for at least six hours a day. You don’t even have to have a garden!
The harvesting of leafy greens to maintain quality and safety focuses on the key risk factors from the time harvest begins to selling at market. The food safety risk factors involve temperature, time, water, worker hygienic practices, and food contact surfaces.
Improper handling of food and poor personal hygiene by food handlers are leading causes of foodborne illness. Disposable gloves do not take the place of good hygiene and proper hand-washing.
Tomatoes are unique when it comes to home canning recipes. Some tomato and vegetable recipes recommend using a boiling water bath canner, some recipes recommend a pressure canner, and some recipes offer both options.