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News and Blog

Posted 10/11/2018 10:25am by SDSPA Marketing Contractor.

The Agritourism tour at Cherry Rock Farms highlighted fall entertainment that can be offered at a farm destination. Approximately 30 people, including families and children, attended the tour.   

Cherry Rock Farms has been family owned and operated since 1925. Laura and Marco Patzer are now the 4th generation running the business. The farm strives to provide natural and organically grown produce that is harvested daily and sold through their farm store. They also offer consumers pick-your-own pumpkins, herbs and cut flowers.  

Laura provided a tour of their on farm store located just south of Brandon, SD.  The retail store contained a variety of vegetables grown on the farm, a living bee display case and honey, and products gathered from other producers, including meats and eggs.

 

She shared the story of their business and walked the guests through the warm greenhouses, which are currently producing lettuce, salad greens, carrot, onions and the last of the tomatoes.  On the way out to the pumpkin patch and corn maze she noted that many schools hold field trips at the farm. Several families harvested pumpkins for home from the large patch featuring 14 varieties and nibbled on raspberries on the edge of the field. 

Marco provided a hayride around the property. The farm is split by the beautiful Split Rock River. The east side of the farm housed larger beds of potatoes, onions, watermelon, peppers and other vegetables as well as some row crop production.  

Jacey Jessop, of the S.D. Dept. of Tourism said a few words about the continued desire to promote farm destinations and agritourism in the state. Additionally, she highlighted theSD Agritourism Work Group. This is a group of individuals representing a number of different entities and state agencies who are working on the promoting existing agritourism opportunities, as well as assisting those who are looking to start new businesses or expand existing operations to include an experience for visitors.

Posted 10/9/2018 3:33pm by SDSPA Marketing Contractor.

Webinar- Cover Crops: Selection & Management (Soil Health & Organic Farming Series)

Oct. 17- 1p.m. CT/12 p.m. MT

eOrganic Webinars: Learn about the latest organic farming research with these free learning opportunities. Register now to reserve your spot! A full listing is available here:     

 

"State of Organic Ag" in SD

Oct. 25, 7 p.m. CT, Vermillion Public Library, Kozak Room

Free educational session featuring a review of SB179, state and federal laws, current research, Clay County issues, and opportunities to expand organic ag & non-GMO in South Dakota. Presented by Angela Jackson Pulse, Clay Co. organic farmer, former organic industry lead auditor/inspector, program evaluator, and professor of agriculture. 

     

South Dakota Local Foods Conference

Nov. 1-3, 2018, Swiftel Center, Brookings, SD 

The conference will feature pre-conference, large group and breakout sessions, a vendor show, local food meals, and evening events.  Direct questions to sdlocalfoods@gmail.com or 605-697-5205 Ext 250.

Follow the conference event on the South Dakota Local Foods Facebook page.

 

Livestock Development Summit

Nov. 15, Brookings, SD

Hosted by your local Touchstone Energy® Cooperatives. Event to address key issues related to livestock development, discuss the most effective and responsible ways to move forward and connect with other farmers, leaders and businesses in the industry.

 

SDSPA Board Meeting & Strategic Planning Session

Nov. 30- Dec. 1, 2018, Custer, SD 

 

Great Plains Growers Conference

Jan. 10-12, 2019, St. Joseph, MO 

 

Northern Plains Food & Farming NPSAS Conference

Jan. 24-26, 2019, Fargo, ND 

 

MOSES Organic Farming Conference

Feb. 21-23, 2019, La Crosse, WI

Posted 10/9/2018 12:56pm by SDSPA Marketing Contractor.

Value Added Agriculture Center Day was held Aug. 30 at the South Dakota State Fair in Huron, SD. This event, hosted by the Value Added Agriculture Development Center (VAADC) provided an opportunity for producers of specialty and niche foods to showcase their products to over 500 fair attendees.

 

The South Dakota Specialty Producers Association (SDSPA) featured members at the event including Jasen & Heather Albrecht, Albrecht’s Angel Honey (Huron); Monica Pugh, Floras & Bouquets (Sioux Falls); Erica Proefrock & Alexander Hamaker, Column Greens (Spearfish); Tom Barnes, Pleasant Valley Farm (Custer); Jerry & Dixie Seaman, If Ranch Lamb & Harmony Soaps & Lotions (Newell); John Zuhlke and Kristine Brown, Little Shire Farm (Aurora); Nancy Schade, Schadé Vineyard & Winery (Volga); Stacy Roberts, Huron Farmers Market (Huron); and Kari O’Neill, Dakota Fresh Food Hub

 

“This opportunity helps producers hone their marketing skills by providing a venue for salesmanship and face-to-face conversations with prospective consumers and potential new producers,” said Cory Tomovick, SDSPA Membership Coordinator. “The event also allows consumers to realize the vast variety of products that are grown and processed in South Dakota.”  

The SD Ag Tourism Working Group also provided a booth and information with representatives Kirk Hulstein of the S.D. Dept. of Tourism and Peggy Schlechter of SDSU Extension. This group is working to promote existing agritourism opportunities, as well as work with partners and entities across the state to assist those who are looking to start a new business or expand existing opportunities to include a visitor experience.

In addition, educational presentations highlighted different aspects of production across the state. Albrecht presented on honey production and Barnes spoke about the South Dakota’s growing meat goat market. 

SDSPA members also provided a demonstration using local foods and served approximately 120 samples to the audience. While cooking they shared highlights on the local foods industry in South Dakota, discussing the Dakota Fresh Food Hub, a group of producers in the Sioux Falls region who sells to restaurants, grocery stores and other wholesale buyers; the 2018 Local Foods Conference scheduled for Brookings Nov. 1-3; SDSPA field tours held over the 2018 growing season; and the quality of local foods found across the state.

O’Neill featured black currants grown on her property in Martin to create Black Currant Syrup, which was spooned over freshly made ice cream provided by the Midwest Dairy Producers. 

Kim Brannen, Gavins Point Vineyard (Yankton), utilized fresh zucchini and yellow squash from Garden Gate LLC and Prairie Moon Herbs in Vermillion to create Zoodles, noodles made out of zucchini. She created several sauces to ladle over the zoodles including a garlic and butter sauce with fresh mozzarella, a marinara sauce, and a teriyaki sauce. Butter was purchased from Dimock Cheese.  

Tomovick utilized fresh heirloom cherry tomatoes from DC Gardens (Vale), garlic from Lookout Gardens (Spearfish), basil from Tobias Gardens (Hermosa), and purple basil from Prairie Moon Herbs. See the recipe below.

Other vegetables provided by the Black Hills Farmers Market were displayed on tables in front of the audience. 

 

Producers, processors, marketers, chefs, consumers, professional and personal groups, and anyone interested in learning more about local food production are encouraged to contact SDSPA.

 

 

 

Bruschetta

(Use Locally Grown Ingredients – You can taste the difference!)

Ingredients:

  • 4 tablespoons olive oil
  • 5 cloves of garlic, finely minced
  • 2 pints of grape tomatoes, quartered or halved (your choice)
  • 1 baguette
  • 1 tablespoon balsamic vinegar (more or less/to your taste)
  • 16 whole fresh basil leaves, plus several for garnish
  • Salt & freshly ground black pepper
  • Olive oil (for baguettes) 

 

Directions: 

Brush baguette slices with olive oil and brown in pan over medium heat. Keep warm in oven (250 degrees). Peel and finely mince garlic and place in bowl. Quarter or half tomatoes and place in bowl. Finely dice basil leaves and add to bowl. Add balsamic vinegar. Mix ingredients in bowl and add salt and pepper to taste, along with 4 tablespoons of olive oil.  Remove baguette slices from oven and place on serving plate. Spoon mixture over slices of baguette and serve. ENJOY!

Posted 9/25/2018 9:35am by SDSPA Marketing Contractor.

Growers, processors, chefs and consumers passionate about local foods are invited to register for the 2018 South Dakota Local Foods Conference (SDLFC). This regional event will provide networking opportunities, roundtables, speaker panels and educational sessions on marketing, production, business, and food sovereignty. 

The 2018 SDLFC is scheduled for Nov. 2-3 at the Swiftel Center in Brookings, SD. Pre-conference workshops and tours are scheduled for Nov. 1.  Click here for full conference and schedule details.  Early bird registration ends Sept. 30, with prices increasing on Oct. 1.

This year’s conference features keynote speaker Mark Winne, local foods author and expert in policy and food access solutions.His keynote"Setting the Table for South Dakota’s Food Future”will discuss how a state like ours can move along a path to sustainable food production that strengthens the economy and ensures access to healthy and affordable food. He will discuss building a roadmap with a compelling vision, multi-stakeholder collaboration, and good policies. 

Four tracks of breakout sessions are offered during the conference on topics including: farm to school, ancient grains production, goats, hydroponics, hops, meat processing, farm entrepreneurship, greenhouses rain harvesting, selling to chefs, local food policy councils, food hubs, agritourism, local foods in Indian Country, farm transition, risk management for organic & non-GMO growers and more. 

Other components of the event include vendor booths, a tasting social with area chefs, and meals using local foods. The event will again feature a Plenary Session, held on Nov. 2, which will bring participants together to continue the discussion on the big picture vision of local foods and the next steps to further South Dakota’s local food system.  

A wide range of pre-conference sessions and tours are offered Nov. 1. All sessions require advanced registration and have a separate fee ranging from $10-$30 per session. 

Good Roots Farm & Gardens of Brookings will offer two sessions at their farm. In the first, they will discuss the visioning through execution of their journey to become an organic vegetable farm, event space, CSA, commercial kitchen and beyond. Stewart’s Aronia Acres will join them for the second session featuring an introduction to aronia berry production.  

Dr. Jonathan Lundgren of Blue Dasher Farm will facilitate a session on the importance of pollinators and discuss ways to increase production by using regenerative agriculture.  

SDSU Extension will cover the latest developments in produce safety regulations for farmers. They will also discuss developing your own farm food safety plan.

Jennifer Quail from Brookings Economic Development Corporation will discuss developing a shared commercial kitchen. Participants will tour the Brookings facility, which is currently being renovated. 

John D. Brown of the Northern Plains Resource Council and Yellowstone Valley Citizen’s Council is an organic producer in Montana. He will facilitate a participatory session to work towards bridging the gap between producer and consumers perceptions of natural farming practices. 

Dakota Rural Action and SDSU Extension will introduce the new South Dakota Farm to School Handbook, which covers the rules, regulations and best practices as they relate to producers, schools and educators. 

The SDSU Local Foods Education Center will present their history and mission. Future research and marketing tips will be shared and participants will tour the site, weather permitting.  

Tickets are now available for The Local Foods Showcase Social Event featuring area chefs & producer food pairings. Chefs will serve up a variety of unique dishes while local beer and wine makers pour their favorite drinks.  The event, scheduled for Nov. 2 at 5 p.m. CT, will provide a fun and lively conversation while celebrating our state’s local food scene. Tickets can be purchased for $30 each. 

Early bird registration ends Sept. 30 for the two-day event at $90 per person ($70 for one day). October 1, the registration increases to $115 per person ($80 for one day). A 2-day student rate is available to currently enrolled college, technical institute and university students for $70. Proof of enrollment is required. Registration includes general and breakout sessions, a light breakfast, snacks and lunch. Registration for all listed events is available here

The SDLFC is hosted by a collaboration of partners including Dakota Rural Action, the South Dakota Specialty Producers Association, SDSU Extension, the South Dakota Department of Agriculture, and USDA Rural Development. The 2018 Conference Sponsors include the Brookings Convention and Visitors Bureau, The Carrot Seed Kitchen, Co., Nature’s Best, LLC, USDA-SARE, and Pomegranate Market.  

Anyone with an interest in local foods is encouraged to attend. Direct any questions to conference organizers at sdlocalfoods@gmail.com or 605-697-5205 Ext 250.

Follow the conference event on the South Dakota Local Foods Facebook page.

Posted 9/13/2018 2:19pm by SDSPA Marketing Contractor.

The South Dakota Specialty Producers Association (SDSPA) has coordinated a farm tour featuring Cherry Rock Farms, which will showcase how to build an agritourism business. The tour is scheduled for Saturday, Oct. 6 from 6:00 p.m. – 7:30 p.m. C.T. in the Brandon, SD area. 

This free event is open to the public and families are welcome. The tour will be of interest to producers, processors, chefs, consumers and anyone wanting more information about local foods and specialty crops. No registration is required.

Cherry Rock Farms, located at 48105 264th St., Brandon, SD, is a 4th generation family farm. The farm strives to provide natural and organically grown produce that is harvested daily and sold through their farm store. They also offer consumers pick-your-own options.  Laura and Marco Patzer will share the story of their business and provide a farm tour.

The event will include a hayride, greenhouse walking tour, and tour of the pumpkin patch and corn maze. Members of the SD Agritourism Work Group will participate in the tour and can visit with attendees about opportunities across the state.

Please note that chefs can receive 2.0 CEH’s for attending the tour and Master Gardeners can earn continuing education hours.

You will be a guest on tour hosts’ property, so please use common sense and follow directions. You come at your own risk.

The event is sponsored by SDSPA in partnership with the SD Agritourism Work Group, SDSU Extension and the South Dakota Department of Agriculture.

This is the final tour organized by SDSPA for 2018. If you have requests or suggestions for tour sites for the 2019 season, please contact SDSPA at 605-681-6793 or email.

Event Agenda

Posted 9/11/2018 9:01am by SDSPA Marketing Contractor.

South Dakota’s 1st annual Meat and Dairy Goat Workshop was held in Brookings in July. Eighty-three participants from South Dakota, North Dakota, Minnesota, Nebraska and Iowa attended the event featuring industry expert presentations and hands-on training. 

The Value Added Agriculture Development Center (VAADC) along with collaborators South Dakota Specialty Producers Association (SDSPA) and South Dakota State University (SDSU) Extension organized the workshop at South Dakota State University’s Alfred Dairy Science Hall.  

“Interest was high for everyone there and information was well divided between meat and dairy producers,” said Tom Barnes, SDSPA Vice President and goat producer.  Six highly qualified speakers addressed goat production challenges and solutions for both meat and dairy goats.   

Dr. Gerardo Caja, world renown small ruminant researcherof Universidad Autonoma de Barcelona, Spain, offered meat goat expertise during a hands-on session; Dr. Steve Hart, E (Kika) de la Garza Institute for Goat Research- Langston University of Oklahoma, discussedsmall ruminant nutrition, parasite control and marketing for goats; Dr. Alvaro Garcia, SDSU Extension Director of Agriculture and Natural Resources, spoke on raising a small goat dairy herd in South Dakota; Dr. Joe Klein, Veterinarian from White, SD, spoke on small ruminant veterinary protocol; Dr. Maristela Rovai, SDSU Assistant Professor & Extension Dairy Specialist, spoke on main aspects of milk quality and lactation physiology of dairy goats; and Dr. Ahmed Salama, SDSU Post-doctorate Associate in the Dairy and Food Science Department discussed heat and cold stress effects on goat performance. 

“Goat and dairy producers were able to take away excellent knowledge on goat health, feeding, lactation and handling from some of the nation’s leading small ruminant experts,” said Dr. Maristela Rovai, SDSU Extension Dairy Specialist. Attendees gathered practical information, which they can incorporate, into their operations to grow better meat and dairy goats.  

Vendors and sponsors were the American Goat Federation, Sioux Nation Ag Center and Pleasant Valley Goat Farm. SDSU Dairy and Food Science Department hosted the workshop and provided an area for the goats by Stargazer Stables and Farm, Parker, SD for the hands-on session.  

A delicious goat taco meal was prepared and served by two SDSU Animal Science Graduate Student Association members and meat lab manager.  SDSPA gathered all the local food used for the meal, cookies and breaks. The attendees were also treated to goat cheese from Oklahoma and ice cream from the SDSU Dairy Bar.

“The inaugural workshop offered a platform to initiate value added potential discussions,” said Cheri Rath, Executive Director of the VAADC. She added, the VAADC will begin working with meat and dairy goat producers identified at the workshop, along with any other interested individuals, to explore prospect marketing opportunities. 

Training and networking activities are anticipated for the future to help support this growing producer group. A 1-hour seminar on ‘Goat Production for Beginners’ is scheduled as part of the South Dakota Local Foods Conference, held Saturday, Nov. 3 in Brookings, SD. Tom Barnes of Pleasant Valley Goat Farm, Custer, SD will be one of the presenters.

If you have questions about the developing goat producers’ network, contact Tom Barnes. Visit the SDSPA website to watch for upcoming events.

Posted 8/29/2018 5:14pm by SDSPA Marketing Contractor.

The 2018 South Dakota Local Foods Conference (SDLFC) is scheduled for Nov. 2-3 at the Swiftel Center in Brookings, SD. In addition, Thursday, Nov. 1 offers several in-depth pre-conference sessions and tours. Registration opens Sept. 1, 2018. 

This conference provides educational programming and networking opportunities for producers, chefs, grocers, nutrition programs, consumers, local food enthusiasts, and resource providers of specialty crops and other local food products. Other components of the event include vendor booths, a tasting event with area chefs, and meals using local foods.  

This year’s conference features keynote speaker Mark Winne, a local foods expert in policy and food access solutions. He is the author of‘Stand Together or Starve Alone’ and ‘Closing the Food Gap: Resetting the Table in the Land of Plenty.”  

His keynote"Setting the Table for South Dakota’s Food Future”will discuss how a state like South Dakota can move along a path to sustainable food production that strengthens the economy and ensures access to healthy and affordable food. He will discuss building a roadmap with a compelling vision, multi-stakeholder collaboration, and good policies.  

The SDLFC will provide several pre-conference sessions and tours on Nov. 1. Sessions planned at Good Roots Farm & Gardens include ‘Small Farm Income Diversity’ and ‘Aronia Production.’ Sessions at McCrory Gardens Visitor Center & Strawbale House will include ‘Natural Farming Practices,’ ‘Farm to School,’ ‘Pollinators- Increasing your Production,’ and ‘Starting A Shared Commercial Kitchen.’ Additional tours include the SDSU Local Foods Education Center on campus. These sessions require advance registration and additional fees beyond the conference registration. 

The full conference, Nov. 2-3, will take place at the Swiftel Center.  Learning tracks during the event include ‘Tools for Success,’ ‘Production,’ ‘Food Sovereignty,’ ‘Business,’ and ‘Marketing.’ 

Specific breakout sessions on Nov. 2 include farm to school, ancient grains production, food system development, a farm entrepreneur panel, local food policy councils, rainwater harvesting for greenhouses, mentoring a farm transition and more. 

Nov. 3 will offer breakout sessions showcasing goats, hydroponics, the feasibility of hops production, a meat processing panel, a chefs panel, food hubs, agritourism, vegetables and fruits and human health, community kitchens, community outreach and partnerships, local foods in Indian Country, Honey Lodge Honey and Youth Advocacy, risk management for organic & non-GMO growers and more. 

The event will again feature a Plenary Session, held on Nov. 2, which will bring participants together to continue the discussion on the big picture vision of local foods and discuss the next steps to be taken to further the local food system in South Dakota.  

The Local Foods Showcase is scheduled for Friday evening. This social event is centered on bringing together talented area chefs to promote the local fare of South Dakota. Area restaurants and chefs will serve a variety of unique dishes and local beer and wine producers will pour their favorite drinks. Tickets are limited and sold separately from conference registration. 

Early bird registration runs Sept. 1 – 30 for the two-day event at $90 per person ($70 for one day). October 1, the registration goes to $115 per person ($80 for one day). A 2-day student rate is available to currently enrolled college, technical institute and university students for $70. Proof of enrollment is required. Registration includes general and breakout sessions, a light breakfast, snacks and lunch. Beginning Sept. 1 register and complete your online payment for any of the pre-conference sessions and the conference.

The Local Foods Conference is hosted by a collaboration of partners including Dakota Rural Action, the South Dakota Specialty Producers Association, SDSU Extension, the South Dakota Department of Agriculture, and USDA Rural Development. The 2018 Conference Sponsors include The Carrot Seed Kitchen, Co., Nature’s Best, LLC, USDA-SARE, and Pomegranate Market.

Anyone with an interest in local foods is encouraged to attend.Direct any questions to conference organizers at sdlocalfoods@gmail.com or 605-697-5205 Ext 250. Follow the conference event on the South Dakota Local Foods Facebook page.

Posted 8/16/2018 10:46pm by SDSPA Marketing Contractor.

The South Dakota Specialty Producers Association (SDSPA) has coordinated upcoming farm tours to feature the production of eggs, mushrooms and microgreens on Saturday, Sept. 8 from 12:00 p.m. – 4:30 p.m. C.T. near Brandon & Sioux Falls, SD. 

The first tour will begin at 12:00 p.m. C.T. at Fruit of the Coop, located at 8700 Sunset Circle, Brandon, SD. Owner Stephanie Peterson will present ‘Egg Production,’ and provide a tour of her 7-acre farm. Peterson sells eggs from heritage chickens that are pasture-raised on natural grains and forage. She also sources eggs from other small flocks within the Sioux Empire and sells to area restaurants and through CSA programs and an off-site farm grocery store.

There is road construction to be aware of. Please follow the following directions to the Fruit of the Coop tour from the intersection of SD Highway 100 & E. Madison St. in order to avoid road closure/construction:

If heading North on SD Highway 100, turn right on E. Madison St. and go 3.1 miles. Turn left onto SD Highway 11 and go 0.7 miles. Turn left onto S. Sioux Blvd. and go 0.3 miles. Turn left onto W. Park St. and go 1.1 miles. You will cross the Big Sioux River where the road will become gravel and be known as East Maple St. Turn right onto N. Oak Rd. Turn left onto E. Sunset Circle. 8700 E. Sunset Circle is the white house on your left once you go around the corner.

 

Participants will then travel to Dakota Mushrooms & Microgreens at 27063 Tallgrass Avenue, Sioux Falls, SD.  At 3:15p.m. Owner Dan Rislov will present ‘Growing Mushrooms & Microgreens’ and provide a tour of his urban farm and growing facilities. He has been producing gourmet mushrooms and microgreens, grown without herbicides and pesticides since 2015. The tour will end at approximately 4:30 p.m.

Directions from 1st Tour to 2nd Tour to avoid road construction:

Turn left onto East Maple Street (also known as W. Park St) and go 1.1 miles East into Brandon. Turn right onto S. Sioux Blvd. and go 0.3 miles. Turn right onto SD Highway 11 and go 0.7 miles. Turn right onto E. Madison St. and go 3.1 miles. Turn left onto SD Highway 100 and go 3 miles. This road turns into SD Higway 11. Go 3.77 miles. Turn right onto 271stStreet which is also County Highway 106. Go 7 miles. Turn Right onto S Tallgrass Avenue (There are portions unpaved). Go .35 miles. 27063 South Tallgrass Avenue is on your left.

The public is invited to these free tours. Local producers, chefs, consumers and organizations involved in local or specialty foods are encouraged to attend. Bring your family and enjoy the day learning about how these crops are produced.Participants may attend one or both sessions. No registration is required.

Please note that chefs can receive 2.00 CEH’s for participating in each tour.  Master Gardeners are eligible for earning continuing education hours for the horticultural tour.

You will be a guest on tour hosts’ property, so please use common sense and follow directions. You come at your own risk.

The event is sponsored by SDSPA in partnership with Homegrown Sioux Empire.

Program Agenda

The final tour featuring Agritourism at Cherry Rock Farms Tour is scheduled for Oct. 6 near Brandon, SD, See a full listing of upcoming SDSPA events here or on Facebook. For more information contact SDSPA at 605-681-6793 or SDSPAinfo@gmail.com.

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Fruit of the Coop on Facebook

Dakota Mushrooms & Microgreens on Facebook

 

Posted 8/16/2018 3:03pm by SDSPA Marketing Contractor.

Fresh local foods & locally-fermented beverages were sampled by over 500 participants while bluegrass music from the Hard Travelin’ band and delicious aromas wafted through the Local Foods Fair recently in Sioux Falls. 

Centered around the historic Stockyards Ag Experience Barn in Falls Park, the July 25th event showcased locally-grown foods through food demonstrations, vendor booths, kids activities, and Breaking Burrito & Phan Foods food trucks serving dishes using local products. Consumers had the opportunity to learn about local foods and where to get them through educational talks and interactive demonstrations. Guests enjoyed complimentary tours of the Stockyards Ag Experience Barn.

 

"We were thrilled at the opportunity to impact hundreds of community members with the first local foods fair. Connecting farming and food is at the core mission for all of our event partners. We are already looking forward to next time," said Jennifer Hoesing, Stockyards Ag Experience Executive Director. 

A farmers market event featured product vendors including Bijou Hills Grassfed Meat, LLC; Heart of the City Bakery; Hyatt Family Farm; Leffler Gardens & Mama Mia Kids; Little Shire Farm; Nature’s Best, LLC; Prairie Moon Herbs; Prairie Sky Pastured Poultry; Stensland Family Farms; & Sweetgrass Soaps.  

 

Two local wineries and two local breweries shared stories about their products and provided beverage samples upstairs in the barn. Wines from Tucker’s Walk Farm Winery & Vineyard and Humble Hill Winery contained South Dakota grown fruits and the beers from A Homestead Brew & Fernson Brewing Co. contained local hops.  

 

“It was interesting to see these modern local fruit & hops-based beverages showcased amongst the displays of old days at the Stockyards,” said Kim Brannen, SD Specialty Producers Association representative.  “It’s great to see agriculture grow and evolve back to our locally-grown roots.”

Chef Nicholas Skajewski, Avera Executive Chef, provided a cooking demonstration of‘Garlic, Herb, and Brianna Braised Chicken Wing with Turnip Puree’ for the attendees. Chef Josh Kranz, Mitchell Tech Culinary Academy, served up ‘Cauliflower Croquet with Baby Choi & Pickled Radish.’ See the recipes provided below. 

 

The Brianna wine was provided from Humble Hill Wineryand ingredients were sourced from Dakota Fresh Food Hub and the Natural Foods Co-op. Information provided at the Fair informed consumers that these fresh local foods and value-added products are available in many ways in Siouxland—through direct farm sales, food hubs, online marketing, Community Supported Ag (CSAs) sales, local retailers that support local foods and the producers, and local chefs who buy and prepare fresh locally-sourced foods.

Event partners included Northern Plains Sustainable Ag Society, SD Specialty Producers Association, Southeast Tech – Horticulture Department, Stockyards Ag Experience, Mitchell Tech – Culinary Academy, Dakota Fresh Food Hub, SD Department of Tourism and Dakota Rural Action-Homegrown Sioux Empire. 

Event sponsors included Nature's Best, LLC; Coop Natural Foods and Avera.

 

For more information about upcoming events, tours and trainings related to South Dakota grown foods contact the SD Specialty Producers Association at 605-681-6793 or SDSPAinfo@gmail.com or visit us online or on Facebook.

 

Local Food Recipes

Chardonnay Braised Chicken Wing & Buttered Turnip Puree- Chef Nicholas Skajewski, Executive Chef 

Ingredients 

  • 1 lb Chicken Wings
  • ¼ cup Avocado Oil
  • 4 each Garlic Cloves
  • 6 sprigs Fresh Thyme
  • 6 sprigs Fresh Oregano
  • ¾ cup Chardonnay (Brianna)
  • Salt- To taste
  • Pepper- To taste
  • 1 lb Turnips 

 

  • Milk- varies
  • 4 T Butter   
  • Salt- To taste
  • Pepper- To taste

 

Procedure 

  1. Peel and cube turnips
  2. In deep saucepan, place turnips, 2 garlic cloves, and the leaves from 3 sprigs of thyme and oregano
  3. Add milk to the saucepan until turnips are covered
  4. Simmer on medium low until turnips are very soft and can be pierced with a fork
  5. Remove from heat and enter all into a blender (or blend with an immersion blender)
  6. Season to taste
  7. Reserve for plating 

 

  1. Dry and liberally season chicken wings. Set aside.
  2. Preheat skillet on medium high, add oil
  3. When pan starts to smoke, add wings
  4. Sear wings in the oil until all sides are a dark golden brown
  5. Deglaze the pan with the chardonnay
  6. Add the rest of the fresh herbs (on the stem is fine) and the other two garlic cloves
  7. Baste the chicken with the herb/garlic/wine/oil mixture until the internal temperature reaches 165°
  8. Plate the dish with the puree and braised chicken 

 

Cauliflower Croquet with Baby Choi & Pickled Radish- Chef Josh Kranz, Mitchell Tech Culinary Academy 

Ingredients 

  • 6 cups cauliflower florets
  • 2 cups russet potatoes, peeled and diced
  • 1/2 cup red bell pepper, ribs and seeds removed, diced
  • 1/2 cup green bell pepper, ribs and seeds removed, diced
  • 1 Tbsp jalapeno chiles, stemmed, seeded and finely diced
  • Salt to taste
  • Pepper to taste
  • 3 eggs
  • 2 cups bread crumbs
  • Olive oil 

 

Procedure 

  1. Clean and cut cauliflower into florets, drizzle with olive oil and season with salt and pepper. Roast at 300 ̊ F till very tender (35-45 min).
  2. Boil potatoes as for mashed potatoes. When potatoes and cauliflower are tender puree both in a blender or through a fine mesh food mill.
  3. Meanwhile sauté red and green bell peppers (keep them separate until done cooking to keep from becoming off color) till tender and cool.
  4. Combine cauliflower / potatoes puree with peppers and jalapeno; mix till well combined.
  5. Form into patties sized to your liking then refrigerate them till very firm.
  6. Combine egg with a splash of cold water and mix to make an egg wash. Carefully coat patties in egg wash then bread crumbs (panko breadcrumbs will give a better crunch) and refrigerate for at least 15 minutes but up to a few hours to allow breading to stick.
  7. Fry in deep fryer set to 340 ̊ F or sauté in a small amount of olive oil till golden brown and heated through.  
  8. Servings: 75
Posted 8/15/2018 2:46pm by SDSPA Marketing Contractor.

Chef Josh Kranz and students from Mitchell Technical Institute serving up liquid nitrogen cooled fruit skewers of Forestburg muskmelon and watermelon at Value Added Ag Day 2017! 

The Value Added Agriculture Development Center (VAADC) invites you to attend the 19thAnnual Value Added Agriculture Center Day at the South Dakota State Fair in Huron, SD on Thursday, August 30 from 9:00 a.m.—4:00 p.m. South Dakota’s value added agriculture industry will showcase 20 vendors including South Dakota Specialty Producers Association (SDSPA) members in the Day Sponsor Tent.

The VAADC helps create and expand agribusinesses that process commodities into products we use every day. Traditional crops & livestock are being used to make oil/meal (soybeans), grass-fed beef (cattle), pasta (wheat), and biopharmaceutical products (sheep). Non-traditional agribusinesses are processing wines/spirits/beers, white sorghum flour, fleece/wool and aquaculture grownfood/livestock feed.

The SDSPA is partnering to feature hydroponically grown specialty crops, soap, lamb and goat meats, honey and honey products and flowers. Local food marketing will be highlighted with a farmers market and food hub booth. There will also be presentations on various local food topics and cooking demonstrations.

The presentation schedule is as follows:

  • 10:00 a.m.: Honey Bee Magic
  • 10:30 a.m.: Goat Raising Tips 101
  • 11:00 a.m.: Field to Bottle South Dakota Wines, Spirits & Beers
  • 11:30 a.m.: Farm & Ranch Agritourism Opportunities
  • 12 p.m.: Experience the Magic of Local Foods for Kids
  • 2:00 p.m.: Cooking Up Some Magic with South Dakota’s Fresh Products (Women’s Building Kitchen)

 

Be sure to make time to walk through the Day Sponsor Tent to sample products from value added businesses and learn more about the innovative products being made here in South Dakota. Stop by at 3:00 p.m. to enjoy our Ice Cream Social brought to you in cooperation with Your South Dakota Dairy Producers.

Support from East River Electric Cooperative, Farm Credit Services of America, SD Bankers Association, SD Association of Cooperatives, SD Farmers Union, SD Rural Electric Association, SD Soybean Research & Promotion Council, SD Wheat Commission and Agtegra make VAADC services possible to South Dakota farmers and ranchers.  

Contact Cheri Rath, Executive Director of the Value Added Ag Development Center with questions at 605-224-9402.

See more from 2017!