Fact sheet about managing salts in your home garden.
Fact sheet about salt/salinity tolerance of common horticulture crops.
As part of the CARES Act, many agricultural producers were introduced to the Coronavirus Food Assistance Program (CFAP). Due to the number of commodities that filed additional information, many commodities were added to the list of eligible products, including the addition of a sheep classification “all other sheep.”
Publications of the most commonly available in pesticides for use in South Dakota for Turf & Ornamentals.
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
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.
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.