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Wet Feet in Wheat
Given the widespread wet conditions present this spring, there are many areas in winter wheat fields with both ponding and saturated (or waterlogged) soils. Producers may want to consider soil conditions and evaluate extended weather forecasts when deciding whether or not to retain a winter wheat this spring.
Water Bathing vs. Pressure Canning
Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.
Canning Jar Update
Before you start canning, take some time to learn the latest canning jar safety updates, including safe jar types, lid selection and handling practices.
Overproducing us Out of Business
There seems to be a misconception nowadays in much of the public that in order for agriculture to be sustainable in the future, there is a need to go organic. Organic agriculture can be sustainable, but so can traditional agriculture.
Sheep Breeds
Everyone has heard the fairytale “Baa Baa Black Sheep Have You Any Wool?” but what about the double-coated California Red, the multi-colored Katahdin sheep with hair, or the East Friesian dairy ewe that produces over 1,100 pounds of milk a year? Sheep come in different shapes, sizes, and colors and all of them provide different functions and uses for producers. These can range from meat, wool, and milk production or a combination of characteristics.
Extend the Life of Your Produce: Dry Your Food!
Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.
Cover Crops & Livestock Integration: A Profit Opportunity for S.D. Farms
Cover crops have been gaining a reemerging acceptance over the last decade, with very few producers disagreeing about the potential soil health benefits of adding cover crops to their farming operation.
Requirements for Food Entrepreneurs Selling Food in South Dakota
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
Labeling of Prepared and Processed Foods in South Dakota
Labeling requirements vary in accordance with the type of food that is being sold and in several instances how or where it was prepared or processed.
Hydrated Doughs and Batters: How to Safely Handle Food Safety Risks
Making dough and batter is one of the intermediary steps on your way to enjoying great foods, such as scones, cookies, cakes, donuts, pies and more. This article will help you understand the food safety risks associated with food types that have a hydrated batter.