January

Oatmeal Month

Oatmeal Month is celebrated each January, the month in which we buy more oatmeal than any other month of the year. Eighty percent of U.S. households have oatmeal in their cupboard. In January 2001, we stocked our pantries with 34.6 million pounds of oats; enough to make 346 million bowls of oatmeal.

Over half of U.S. domestic oat production is grown in South Dakota, North Dakota, Wisconsin, Minnesota, and Iowa. In 2003, South Dakota ranked third in the nation for oat production. Almost half of the acreage planted for oats is harvested for grain, with the remainder being utilized for hay.

Oats were one of the earliest cereals cultivated by man. They were known in ancient China as long ago as 7,000 B.C. The ancient Greeks were the first people known to have made a recognizable porridge (cereal) from oats.

The oat is called a groat after the hull has been removed. Old Fashioned Oats are groats that are steamed and rolled but not cut. They cook in 5 minutes on the stove-top or 3 minutes in a microwave oven and can be used for baking. Quick Oats are groats that are cut into two or three pieces, then steamed and rolled. They cook in just 1 minute on the stove-top or microwave oven and can also be used for baking.

Applesauce Oatmeal Muffins

1 1/2 cups oatmeal
1 1/4 cups flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup applesauce
2/3 cup skim milk
1/4 cup sugar
2 tablespoon cooking oil
1 egg
Combine oatmeal, flour, cinnamon, baking powder, and baking soda. Add applesauce, milk, sugar and egg; mix just until the dry ingredients are moistened. In an oiled muffin tin, fill muffin cups 2/3 full.
Bake at 400 degrees for 20 minutes or until deep golden brown. Makes 18 muffins.

Credits: Images courtesy of the USDA and the Quaker Oatmeal. Resources: www.grainguide.com and the South Dakota Diabetes Prevention and Control Program.

Recipe courtesy of the South Dakota Diabetes Prevention and Control Program. For more recipes or nutritional information, visit them at http://doh.sd.gov/Diabetes.

February

National Snack Food Month

What a dilemma we face in February! February is National Snack Food Month, but it is also Healthy Heart Month. Are the two mutually exclusive?

Not really…popcorn is low fat and soynuts are rich in protein, isoflavones, have no cholesterol and taste great. Besides, January is over and our New Year's resolutions are ancient history! If you feel you've earned a splurge, then reach for a bag of South Dakota made potato chips.

Try this simple and heart-healthy snack!

Sugar & Spice Snack Mix

3 cups lightly sweetened toasted oat squares cereal
3 cups miniature no-salt-added pretzels
2 tablespoons acceptable margarine, melted
1 tablespoon firmly packed brown sugar
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows or dried fruit bits

Preheat oven to 325° F.

In a large plastic bag with a tight-fitting seal, combine oat squares and pretzels. In a small bowl, stir together melted margarine, brown sugar and cinnamon. Pour over cereal mixture. Seal bag and gently shake mixture until well coated. Transfer to a baking sheet.

Bake, uncovered, for 25 minutes, stirring once or twice. Spread mixture onto paper towels to cool.

Add marshmallows or fruit and stir to mix.

Store at room temperature in an airtight container for up to 2 weeks.

Microwave Method: Prepare recipe as directed above except place cereal mixture in a microwave-safe bowl or casserole dish. Microwave on 100% power (high) for 3 minutes, stirring every minute.

Serves 14; 1/2 cup per serving
Calories: 107 kcal
Protein: 3 g
Carbohydrates: 20 g
Total Fat: 3 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 89 mg
Recipe courtesy of: http://www.deliciousdecisions.org

Think about South Dakota made products when you are shopping for your Super Bowl party or for your special someone on Valentine's Day. Check out our gourmet foods section for just the right sweet or salty treat!

Finding your favorite South Dakota snack foods is easy with DakotaFlavor.com! Use our search tool to find your favorite!

March

Celebrate National Ag Day

American agriculture is responsible for providing the necessities of everyday life...food, fiber and clothing. That’s the message of National Ag Day, which is celebrated March 20, 2005. Producers, agricultural associations, corporations, universities, government agencies and countless others across America will gather to celebrate the abundance provided by agriculture on this first day of spring.

The National Ag Day program is committed to increasing public awareness about American agriculture. As the world population soars, there is even greater demand for the food and fiber that the United States produces.

The Agriculture Council of America, organizers of National Ag Day, believe that every American should understand how food and fiber products are produced and should value the essential role of agriculture in maintaining a strong economy. They should appreciate the role agriculture plays in providing safe, abundant and affordable products. National Ag Day will focus on educating Americans about the industry, so they may also acknowledge and consider career opportunities in the agriculture, food and fiber industry.

Each year, the National Ag Day program gathers members of the agricultural industry in an effort to promote American agriculture. Focused on sharing how agriculture provides almost everything we eat, use and wear on a daily basis, the National Ag Day program helps educate millions of consumers each year.

Join this effort to promote American agriculture to everyone during National Ag Week, March 20-26, 2005. For more information contact the Agriculture Council of America at 913-491-1895.

National Ag Day is sponsored by Agriculture Council of America. Visit them online at http://www.agday.org.

April

Celebrate Arbor Day!

The South Dakota Department of Agriculture encourages all citizens to celebrate Arbor Day, Friday, April 29, and to support efforts to protect trees and woodlands. The Division of Resource Conservation & Forestry is heavily involved with Arbor Day and offers this list of the top ten benefits of trees and forests:

1. Forestry is bringing back forests. An average of 1.7 billion seedlings are planted annually across the U.S. This translates into six seedlings planted for every one harvested.

2. Forestry helps water quality. Trees protect and nurture the soils that are the key to water retention, filtering, and quality.

3. Forestry offsets air pollution. One mature tree absorbs approximately 13 pounds of carbon dioxide a year.

4. Forestry helps reduce catastrophic wildfires. By marking and removing excess underbrush and some trees, foresters can modify forests in order to make them more resilient to fire.

5. Forestry helps Wildlife. Foresters employ a variety of management techniques to benefit wildlife, including numerous endangered species.

6. Forestry provides great places to recreate. Forests are important areas for such recreationists as birdwatchers, hikers, nature photographers, horseback riders, skiers, and campers.

7. Forestry benefits urban environments. Urban foresters manage forests and trees to benefit communities in many ways. Forests in urban areas reduce storm water runoffs, improve air quality, and reduce energy consumption.

8. Forestry provides renewable and energy-efficient building products. Foresters manage some forests for timber and produce a renewable resource because trees can be replanted.

9. Forestry helps family forests stay intact. Foresters help family forestland owners, who own 54 percent of all the forests in the U.S., understand the benefits of managing their forests in an environmentally friendly manner.

10. Forestry is good for soils. Foresters and natural resource managers are dependent on forest soils for growing and managing forests and, to a large extent, forest soils are dependent on resource professionals and managers.

The South Dakota Department of Agriculture, Division of Resource Conservation & Forestry works to conserve, protect, improve and develop the natural resources of South Dakota for its citizens. Visit their website at: http://www.state.sd.us/doa/forestry/.

South Dakota's official state tree is the White Spruce, often called the "Black Hills Spruce." Although native to the Black Hills, this evergreen can be grown on most sites across South Dakota. The tree has few disease and pest problems unlike the over-planted Colorado Blue Spruce. The White Spruce has a densely pyramidal habit and darker needle color.

The official web site of the National Arbor Day Foundation provides information about planting and caring for trees and much more. Visit them online at: http://www.arborday.org/.

May

National Hamburger Month

May, National Hamburger Month and Beef Month, is a good time to try a few questions from the Kansas Beef Council:

1. How did the hamburger get its name?
1. From the Baltic provinces of Russia in the Middle Ages where rowdy, nomadic tribes of Tartary developed a fondness for raw beef, known today as steak Tartar.
2. From the German trading partners of the Tartars who lived in Hamburg; they developed a taste for raw beef fried with onions, called Hamburg Steak.
3. From German immigrants who brought "Hamburg Steak" to the US in the 17 and 1800s.
4. All of the above.
2. What sandwiches are America’s favorite, with 86 percent of the population ordering them in the last year?
3. In 1888, an English doctor prescribed three hamburger meals a day as a cure for various ailments. His name is remembered today as the name of a seasoned ground beef patty served with gravy.
4. How many quarter-pound hamburgers come from the ground beef of a 1,000 pound steer (from just the normal beef ground into ground beef)?

The answers are: 1) d. all of the above; 2) hamburgers or cheeseburgers; 3) Salisbury; and 4) almost 1,000 quarter-pound burgers.

Hamburgers are not only an American favorite, but beef is also a nutrient-dense food. With just 10 percent of the daily recommended calories, a 3-ounce serving of beef provides 42 percent of the daily recommendation for protein, 40 percent of B-12, 35 percent of zinc, 25 percent of selenium and 13 percent of iron.

Are you hungry for a burger now? Here are some tips to make tasty and safe burgers:

1. Thaw beef slowly and completely in the refrigerator, never on the counter. Thawing in the refrigerator preserves the safety and quality of beef by helping prevent bacterial growth and moisture loss. Plus, if the meat is not fully thawed, it may look "done" on the outside but may not be fully cooked.
2. Gently shape into patties, being careful not to over-handle.
3. Wash hands and utensils thoroughly with hot, soapy water after handling meat.
4. Grill 12 to 15 minutes, turning once. Don’t press or flatten as this can result in moisture loss. Measure the final temperature with a food thermometer. Ground beef should reach 160 degrees.
5. Don’t cross-contaminate. Place cooked burgers on a clean serving plate.

This recipe was adapted from the National Cattlemen’s Beef Board. For information and recipes featuring beef, visit their Web site: http://www.beefitswhatsfordinner.com/

Ranch Burgers

1-1/2 lbs lean ground beef
2 tsp sweet paprika
2 tsp dried thyme leaves, crushed
1-1/2 tsp salt
1 tsp onion powder
1/2 tsp ground red pepper
6 hamburger buns, split
6 leaves Romaine lettuce
6 tomato slices
1/4 cup prepared light creamy ranch dressing
2 Tbsp canned French fried onions

Combine all spices in an airtight container and shake to blend.

Shape ground beef into six patties. Press 3/4 teaspoon of the spice mix evenly into both sides of each patty. Store remaining spice mix in airtight container for future use. Grill to a final internal temperature of 160 degrees F. Line bottom of each bun with lettuce and tomato. Top with burger and spoon ranch dressing evenly over burgers. Sprinkle with French fried onions and close sandwiches.

Makes 6 servings. Each serving has 440 calories, 26 grams of fat, 25 grams carbohydrate and 25 percent of the daily iron recommendation.

By Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

For information and recipes featuring beef, visit their website: beefitswhatsfordinner.com/

June

National Dairy Month

More than 70 years ago, dairy farmers started a tradition that has survived and flourished: June Dairy Month. Originally established to stabilize dairy demand through the grocery store promotions, it has now grown to include many other dairy promotion activities as well.

Dairy Trivia

The average cow produces enough milk each day to fill 6 gallon jugs, 55 pounds of milk.

There are 86,310 dairy farms in the U.S., with an average 105 cows per herd.

A typical dairy cow weighs 1,400 pounds and consumes about 50 pounds of dry matter each day.

The average cow drinks from 30 to 50 gallons of water each day - about a bathtub's worth.

Cows have an acute sense of smell, and can smell something up to 6 miles away.

Most cows chew at least 50 times per minute, and spend 10 hours a day chewing their cud in order for saliva production to buffer their rumen to a pH of 6.0.

Americans eat the equivalent of 10 acres of pizza (and Mozzarella cheese) every day.

George Washington enjoyed ice cream so much that he ran up a $200 ice cream bill in 1774.

Just ate spicy food? Milk is better for cooling your mouth than water because of the protein casein; it cleanses the taste buds.

Cheddar cheese was first invented in the town of, yes, Cheddar Gorge, England, more than 400 years ago.

An average cow produces about 350,000 glasses of milk in her lifetime.

The tradition of making Swiss cheese in 200-pound wheels began in the Middle Ages when the Swiss Government taxed cheese makers on the number of pieces they produced rather than to total weight of the cheese they made.

To get the same amount of calcium provided by 1 quart of milk, you would have to eat 3.5 pounds of peas, 27 oranges, or 50 slices of whole wheat bread.

Marvelicious Mac and Cheese

Ingredients:
2-1/2 cups fat free milk
2 cups(7 ounces) uncooked elbow macaroni
2 1/2 cups fat-free milk
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
2 cups shredded reduced fat sharp Cheddar cheese
1/2 cup shredded reduced fat sharp Cheddar cheese, optional

Directions:
Preheat oven to 375-degrees Fahrenheit.

Cook macaroni according to package directions.

Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally.

Remove from heat; stir in 2 cups of the Cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce. Transfer mixture to an 8-inch or 9-inch square baking dish. Sprinkle 1/2 cup Cheddar cheese on top (optional).

Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.

Nutrition facts per serving:
285 calories; 8 g fat; 5 g saturated fat; 20 mg cholesterol; 635 mg sodium; 33 g carbohydrates; 20 g protein; 40% Daily Value calcium; 15% Daily Value vitamin A; 10% Daily Value vitamin D; 8% Daily Value iron.

Recipe courtesy of the American Dairy Association, online at: www.ilovecheese.com.

Diary trivia courtesy of the Midwest Dairy Association; visit them at: www.midwestdairy.com.

July

Bison Month

Bison are the largest wild land mammals in North America. Bulls can stand up to six feet tall at the shoulder and weigh more than 2,000 pounds. Cows average approximately 1,200 pounds.

Early French explorers called the animals "les boeufs" or "oxen." The name underwent several modifications until it became the present "buffalo." Buffalo is now a common nickname for the American Plains bison. "Tatanka" is the name the Lakota use for bison. Historically, the Lakota people relied on the tatanka for food, clothing and shelter. They used hides to make footwear, clothing and tipis. Sinew was used as thread for sewing, and bones were made into tools.

At their peak, an estimated 60 million bison roamed the plains of North America. That number was reduced to an estimated 600 at one time. Recently, the United States Department of Agriculture's first-ever bison census has shown growth. Their census indicated that 231,950 animals were in the domestic herd in 2002, with South Dakota being the nation's largest bison-producing state.

Have you heard the good news about bison meat? The American Heart Association now recommends bison meat as part of a heart-healthy diet. Bison meat is low in fat, and rich in iron and protein. Best of all, it is delicious! Try this oh-so-simple, but oh-so-good recipe for South Dakota barbecued bison…

Barbecued Bison

2 tbsp Vinegar
2 tbsp Brown Sugar
4 tbsp Lemon Juice
1 tbsp Chili Powder
1 cup water
1 cup ketchup
3 tbsp Worcestershire sauce
Combine all for sauce

1 (3 to 4 lb) Buffalo Roast
1 Chopped Onion
1/2 cup Diced Celery

Mix above ingredients together. Place roast in slow-cooker. Top with onion and celery. Pour sauce over roast. Cover and cook for 8 to 10 hours. Meat should fall apart. Shred meat into sauce and serve.

Whether you are interested in purchasing bison meat or if you would like to see them live, Dakota Flavor is your source for finding South Dakota bison.

You can find bison producers and bison products easily using our powerful search function.

Bison photographs courtesy of the South Dakota Department of Tourism.

August

National Watermelon Month

August brings us the Dog Days of Summer, but with those scorching temperatures come some great fruits and vegetables.

Here is one example of a classic watermelon recipe. You might remember this one from days gone by...

Old-Fashioned Watermelon Pickle

2 quarts prepared watermelon rind
Pickling lime
Water
1 quart white or cider vinegar
5 cups sugar
1 tablespoon pickling spice
1 tablespoon cloves
1 tablespoon whole allspice
1 large cinnamon stick, broken into pieces

Prepare rind by removing green outer rind and red flesh; cut into 1-inch pieces. Combine pickling lime and water in a ratio of 2 tablespoons lime to each quart water and pour over prepared watermelon rind.

Make enough to cover all the rind. Soak at least 8 hours, but preferably overnight, stirring the mixture from time to time during the soaking. Drain off lime water. Rinse rind carefully under running water several times to remove all of the lime. Drain rind pieces on a kitchen towel. Make a syrup of vinegar, 1 cup water and sugar in a large stainless steel or enamel saucepan. Tie spices together in cheesecloth or muslin and add to the syrup. Simmer mixture until all sugar is dissolved. Taste carefully (it is quite hot) and add more sugar or vinegar to taste. Add watermelon rind and boil until transparent and syrup is thick. Remove spice bag.

Put rind and syrup into hot jars, seal and process in boiling water bath for 15 minutes.

DakotaFlavor.com is here to help you find local fruits and vegetables. Checking out farmers’ markets or visiting a local farm are two great ways to find out about different types of produce. Search DakotaFlavor.com to locate the business that best fits your needs.

Recipe courtesy of the National Watermelon Promotion Board. Please visit them at www.watermelon.org.

September

Corn Month

Did you know . . . corn is America's number one field crop? Corn leads all other crops in value and volume of production. Here's some more interesting facts about corn....

Corn Math

• An ear of corn averages 800 kernels in 16 rows.
• A pound of corn consists of approximately 1,300 kernels.
• 100 bushels of corn produces approximately 7,280,000 kernels.
• Each year, a single U.S. farmer provides food and fiber for 129 people - 97 in the U.S. and 32 overseas.
• In the U.S., corn production measures more than 2 times that of any other crop.
• Over 55% of Iowa's corn goes to foreign markets. The rest is used in other parts of the United States.

Corn Products

• Your bacon and egg breakfast, glass of milk at lunch, or hamburger for supper were all produced with U.S. corn.
• Soft drinks such as Coke and Pepsi have high fructose corn sweeteners in them.Corn is a major component in many food items like cereals, peanut butter, snack foods and soft drinks.
• U.S. researchers have led the way in finding many uses for corn - like in vitamins and amino acids.
• Corn is used to produce fuel alcohol. Fuel alcohol makes gasoline burn cleaner, reducing air pollution, and it doesn't pollute the water.

Corn Geography

• Iowa, Illinois, Nebraska and Minnesota account for over 50 percent of the corn grown in the U.S. Other major corn growing states are Indiana, Ohio, Wisconsin, South Dakota, Michigan, Missouri, Kansas and Kentucky.
• The "Corn Belt" includes the states of Iowa, Illinois, Nebraska, Minnesota, Indiana, Ohio, Wisconsin, South Dakota, Michigan, Missouri, Kansas and Kentucky.
• Corn is produced on every continent of the world with the exception of Antarctica.
• The area known as the "Pacific Rim" region (in Asia) is emerging as the world's fastest growing market for U.S. corn. There, most of the corn is fed to livestock to produce food for humans. The majority of the world's population is located in the Pacific Rim region.
• Exports are critical to the well being of American agriculture. Nearly one third of our nation's corn crop is targeted for exports.
More Corn Facts.....

A World Without Corn

Other South Dakota Corn Info

The World of Corn

Facts and information courtesy of camposilos.org

Disciple’s Famous Pheasant Corn Chowder

This is one of our favorite recipes! There is nothing like hunting wild pheasant in South Dakota, but enjoying the delicious meals you can make with your pheasant is just as enjoyable. Try this recipe after your next hunt and let us know what you think.

Ingredients:

2 cans pheasant
(4 boneless skinless pheasant breast may be substituted)
2 cans cream corn
1 can green beans (french cut)
1 whole sweet onion
4 Idaho red potatoes
1 lb bacon
1 pint heavy whipping cream
Tobasco Sauce
¼ lb butter
Garlic powder
Black Pepper
Salt
Parsley

First boil the potatoes and chunk into approximately 1" squares. Then set them aside.

Then fry up your bacon, dice it all up into little tiny pieces and set that aside.

Next dice up your onion, then use a 10 ct stock pot to saute’ it in the ¼ lb of butter. Add in your desired amount of tobasco as well as other seasonings (including black pepper, salt, parsley, and garlic powder).

Next add the entire contents of the can of french cut green beans, as well as the 2 cans of cream corn. Put one can of water into the mix and stir it all up on a medium heat. Now add in the potato chunks. Stir it all up and check the flavor (you may need more seasoning) At this point you can empty the 2 cans of pheasant (or cubed up little pieces of cooked pheasant breast as a substitute) Now dump in the entire 1 lb of cooked cut bacon.

At this point the soup is done, but if you want it to be a chowder, you just add the 1 pint of heavy whipping cream. We always serve this up with freshly made garlic bread.

Recipe courtesy of Disciple, South Dakota. Visit their website here.

October

National Pork Month

There is more to pork than the great tasting pork chops you eat for dinner. Pork has become a part of American life, from the things we say to some of the most important events in American history. Let's test your pork I.Q. with the following trivia questions.

Did you know . . .

How "Uncle Sam" came to represent the U.S. Government? During the war of 1812, a New York pork packer named Uncle Sam Wilson shipped a boatload of several hundred barrels of pork to U.S. troops. Each barrel was stamped "U.S." on the docks, and it was quickly said that the "U.S." stood for "Uncle Sam," whose large shipment seemed to be enough to feed the entire army. This is how "Uncle Sam" came to represent the U.S. Government.

Where the saying "living high on the hog" came from? It started among enlisted men in the U.S. Army, who received shoulder and leg cuts of pork while officers received the top loin cuts. So "living high on the hog" came to mean living well.

What's the origin of the saying "pork barrel" politics?" The phrase is derived from the pre-Civil War practice of distributing salt pork to the slaves from huge barrels. By the 1870s, congressmen were referring to regularly dipping into the "pork barrel" to obtaining funds for popular projects in their home districts.

What President Truman had to say about hogs? "No man should be allowed to be president who does not understand hogs."

Now that all of those fun facts have worked up your appetite, try this simple and oh-so-easy recipe; it is a great way to use up some holiday leftovers, or just a fast and simple weekday meal!

Ham and Sweet Potato Pot Pie

1 cup chopped onion
2 cups cubed sweet potatoes or 2 (15-ounce) cans sweet potatoes, drained and cubed
2 cups canned chicken broth, divided
1/2 cup all purpose flour
1 cup skim milk
2 cups cubed cooked ham
1 9-inch refrigerated pie crust
1/2 cup finely chopped pecans
1 tablespoon thyme

Preheat oven to 350 degrees. In large pot coated with nonstick cooking spray, sauté the onion over a medium high heat for 5 minutes. Add fresh* sweet potatoes and 2/3 cup chicken broth. Bring mixture to a boil and simmer over medium heat for 10 to 15 minutes or until sweet potatoes are tender. (If using canned yams, add them and 2/3 cup chicken broth to sauteéd onion; heat thoroughly.) Add flour, stirring. Gradually add milk, stirring until well combined. Add ham. Bring to a boil and transfer mixture to a 7x11 inch baking dish coated with nonstick cooking spray. If mixture is too thick, add more broth or milk. Unfold crust to round circle; sprinkle pecans on one side. Fold in half and roll with rolling pin, pressing pecans into crust. Spread pecan crust on top of mixture and bake for 30 minutes or until crust is brown; sprinkle with thyme.

Serves 4 to 6.
*Canned sweet potatoes are precooked.

Pictures and recipe courtesy of the National Pork Board. Please visit them at www.otherwhitemeat.com.

November

South Dakota Wine Month

November is a perfect time to capture the essence of a crisp autumn day at one of South Dakota’s four farm wineries. And for that reason, Governor Mike Rounds has declared November as "South Dakota Wine Month."

"With nearly 40 varieties of wine available," said Governor Rounds, "South Dakota wines are perfect complements to holiday meals and wild game. Holiday shoppers should visit a nearby winery in person or on line soon for the best selection."

In 2003, approximately 15,000 gallons of South Dakota wine were produced. Projections indicate that the current year wine making will exceed last year's record production. Other potential wineries are embracing this growing opportunity by completing the extensive process at the federal and state levels to allow them to make and sell wine. Current farm wineries are listed at www.dakotaflavor.com.

Many unique wine varieties are crafted in South Dakota including combinations of native fruits such as chokecherries, buffalo berries, and rhubarb, or honey to give them distinctive character. Fruit is sourced from all corners of the state providing economic and employment opportunities.

The "Ask for it" campaign is a marketing effort being launched to highlight wine produced in South Dakota. Wine varieties currently being offered by local wineries include popular selections such as "Sioux Falls Red," "Gold Digger," "Schade’ Plum," or even a spicy "Ringneck Red."

Locations and contact information for South Dakota wine makers are available at www.dakotaflavor.com. Many of the wineries and fruit growers also belong to the South Dakota Specialty Producers Association. SDSPA President, Patrick Garrity can be contacted at 605-665-2806 or garrity@iw.net.

DakotaFlavor.com is here to help you find local wines. Checking out local shops or visiting a local vinyard are two great ways to find out about different types of South Dakota produced wines.

Search DakotaFlavor.com to locate the business that best fits your needs.

December

Christmas Tree Month!

To most of us, Christmas just isn’t Christmas without a real Christmas tree. South Dakota’s Christmas trees are of high quality, grown with care on farms across the state. There are many varieties of trees from which to choose, including Balsam Fir, Fraser Fir, Scotch Pine, White Pine, and several kinds of Spruce.

Choosing a Christmas tree is a holiday tradition for many people. South Dakota Christmas tree producers make it easy to find just the right tree by offering both cut-your-own and pre-cut trees. Christmas tree farms offer a full experience for families, from rides out to the trees, to hot cider and hot chocolate, to meeting Santa. Go to the farm prepared for a day in the country. Wear comfortable shoes and old clothes. The "cutter downers" and the "loader uppers" should also have gloves. Don't forget the camera. It's best to leave "Rover" at home (many farms will prohibit pets). But, if a pet is allowed and must come along, keep him on a leash at all times. Please don't let him "mark" other people's trees.

When you purchase a South Dakota Christmas tree, you get more than just a high-quality decoration. You are also supporting South Dakota’s Christmas tree farmers, helping them provide habitats for animals and maintain a beautiful environment. Real Christmas trees are recyclable and biodegradable. When you select a tree from a Christmas tree farm, you know that you are getting the freshest tree available.

A Real Christmas Tree is a Gift to the Environment

Real Christmas trees are an all-American product, grown in all 50 states, including Alaska and Hawaii. Most artificial trees are manufactured overseas.

Real trees are a renewable, recyclable resource. Artificial trees contain non-biodegradable plastics and metals.

For every real Christmas tree harvested, 2 to 3 seedlings are planted in its place.

There are about 1 million acres in production for growing Christmas trees. Each acre provides the daily oxygen requirements of 18 people.

There are about 15,000 Christmas tree growers in the U.S., and over 100,000 people employed full or part time in the industry.

Credits: Images courtesy of South Dakota Tourism and the South Dakota Department of Agriculture. Resources: University of Illinois Extension & Captain Jack's Christmas Tree Farm Network.

Buying a Christmas tree from a South Dakota tree farm is easy with DakotaFlavor.com! Click here for a list of Christmas tree businesses across the state.

You can also visit christmastree.org for more information about Christmas tree care.