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SDSU Extension iGrow



Ask an Expert” on iGrow.org:  (The link opens on the iGrow home page. Scroll down to find the Ask an Expert feature.) 


Submit a question via the Internet and receive a response in most cases within 48 hours from local and regional experts (including some Master Gardeners) with expertise in horticulture.  A photo (of up to 1 MB) can be attached. The“Ask an Expert” button is available 24 hrs./day to take questions, and will direct questions back to South Dakota experts to answer if the questioner gives his/her location.

AnswerLine at 1-888.393-6336:  For clientele who prefer a phone call, AnswerLine is staffed from 8:00 a.m. to 5:00 p.m. Central time, Monday-Friday.  Trained staff will help callers identify the right questions to ask to assure a national network of experts have the information needed to answer clientele’s questions within 48 hours.  Staff will not answer calls directly.  Clientele will be asked to provide an email address through which answers will be returned.  For clientele without access to email, a generic email address ofsdsu.hort.questions@sdstate.edu may be used. Clients will receive follow-up communication with the answer.  Please do not use this email to ask questions directly.


If the above options do not result in providing the requested information, some questions may be directed to Extension specialists and field specialists. In the West River, those are the two offices cited above. 


* Note:  Extension Regional Centers and some County Extension Offices will assist clientele in using the above options, but are not expected to provide instant answers to clientele questions.

News

Summer Food in Wintry February

 

16 Popular Foods You Didn’t Know You Could Freeze

1. Garlic – You can freeze whole garlic, garlic cloves or chopped fresh garlic. Frozen garlic does lose some of its texture, but the flavor remains intact.

2. Corn – You can freeze fresh-picked corn on the cob for up to one year. Pack it in freezer bags — husk and silk and all. For store-bought corn, husk and blanch it before freezing.

3. Avocados – The bad news is that frozen avocados lose their consistency. The good news is that they do not lose their taste, so you can use them for guacamole or dressing. Wash and halve them before peeling. Freeze as halves, or puree them with lime or lemon juice and then store for up to eight months.

4. Mushrooms — You can freeze raw button, creminis and portabellas mushrooms for later use. Chop and slice mushrooms and then spread them on a cookie sheet. Freeze. Then transfer the pieces to bags or containers.

5. Onion – You can save chopping time – and tears – by freezing onion for cooking later. Store peeled, chopped onion in plastic freezer bags. The best part is you can just toss them into your recipes without thawing them first.

6. Hummus – Scoop your fresh hummus into plastic containers. Then drizzle a thin layer of olive oil on the top to keep it from drying out. Thaw in the refrigerator for 24 hours before mixing and serving.


more such winter gardening from Off the Grid News