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Identification and Management of Palmer Amaranth in South Dakota
Guide for the identification and management of Palmer Amaranth in South Dakota
SDSU Extension Partners with Grocers for Double Up Dakota Bucks
February 22, 2021
Some South Dakota grocery stores are now offering participants of the Supplemental Nutrition Assistance Program (SNAP) a chance to double up on fresh fruits and vegetables.
Weed Control: Pulse Crops
Weed competition can cause significant yield reduction in pulse crops. Pulse crops are weak competitors with weeds, therefore planning an effective weed control program is one of the keys to profitable production.
Production and Utilization of Field Peas in South Dakota
Guide to field pea production and utilization in South Dakota
Farmers Market Resource Manual
This manual is intended to be used by farmers market directors, managers, and organizers to copy portions of the manual that pertain to the needs of their farmers market.
Prickly Russian Thistle
Publications that provide introductory and expanded information on the notorious invasive plant, prickly Russian thistle.
What is Farm to School and Early Care and Education?
Farm-to-school enriches the connection communities have with fresh, healthy food and local food producers by changing food purchasing and education practices at schools and early childhood education settings.
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.