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.
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.
Chemicals were one of the most expensive individual costs in soybean production, behind only to seed in the non-land cost category. The average cash-rent soybean production farms incurred a crop chemical cost of $39/ac in 2015, an 88% increase from 2010.
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.
Licensed foodservice establishments commonly prepare foods to be marketed as a packaged food item. Product dating for ready-to-eat, temperature-controlled foods must be marketed or consumed within a certain amount of time for safety.
We want you! 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 research program.