In this circular, created by the Agriculture Extension Service at South Dakota State College, the information provided includes techniques in managing ones farm budget in regards to their yearly food plan. This information is provided through the guidance of the Agriculture Department during the year 1934

Anderson, A.E.

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South Dakota State UniversityOpen PRAIRIE: Open Public Research Access InstitutionalRepository and Information ExchangeExtension Circulars SDSU Extension1-1934A Yearly Food Plan for South Dakota FarmsA.E. AndersonFollow this and additional works at: http://openprairie.sdstate.edu/extension_circThis Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access InstitutionalRepository and Information Exchange. It has been accepted for inclusion in Extension Circulars by an authorized administrator of Open PRAIRIE:Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact michael.biondo@sdstate.edu.Recommended CitationAnderson, A.E., "A Yearly Food Plan for South Dakota Farms" (1934). Extension Circulars. Paper 342.http://openprairie.sdstate.edu/extension_circ/342Extension Circular 343 January, 1934 ' .• ,. �- FOR SOUTH DAKOTA . FARMS EXTENSION SERYICE SOUTH DAKOTA STATE COLLEGE ����Kl tf6S1 5� I); A Yearly Food Plan Provides a Balanced Di_et Throughout the Year for a Small Cash Outlay Mary A. Dolve, Extension Nutritionist, Supervisor Jiome Extension Work PRODUCE �eed:ed by Fam-IBased on Frequency!/ Approximate Amounts May be [Approximate I I ily: 2 Adults, 3lof Serving to Give, Produced and Purchased Amt. Needed \"Amount �eeded by I' !Children - Ages/Balanced Diet and [ Produced I Purchased I by One My Fam�y to be: 113, 5 and 3_ yea_!s1 Variety \ Amount l2Value I Amount 12value I Per�on I Produced /Purchased! 1 Yearly l2Value l I i I I I 'For Information Regarding Production and Processing, Secure Copies of: =====-==::=--=- ===:""==.:::==�=====�=====;�======.::o:====:====o�== ======� Grain Products: I I I I \ \ I I I l Food Eco� 0m v leaflet No. 6-Serve Wheat to Your Families. Flour 550 lbs. I $20 I Daily I __ 11 _ 550 lbs. $20 115 lbs. Food Economy leaflet No. 9-Homemade Hominy. Cereals I 220 .. lbS:-i 12 I Daily 85 lbs. I$ 5 135 lbs. I -- 7 - I --44 lbs.- I I I Food Economy leaflet No. 20-Corn a Good Low Cost Food. Milk: (365 gal.) I I I I I I \ I I J F. B. 1675-Care of M.l k Utensils on the Farm. F. B. 976-Cooling Children-1 qt. daily 365 gal. 117 Daily 365 gal. 117 / 85 gal. 1 I Milk and Cream on the Farm. F. B. 602-Production of Clean Milk. Adults--1 pt. daily , ____ F. B. 1473-Washing and Sterilizing Farm Milk Utensils. 'Cheese-cottage or cream! i---, i---j j \ I I I Food Economy leaflet No. 18-Using Cottage Cheese on the Menu. -_(§_Q_ gal.) I 52 lbs. 8 2 times a week 32 lbs. 5 20 3 10 lbs. Extension Circular-Making Cream Cheese in U:e Home. Vegetables: / 1 j / I j J \' l' J J Recommended Vegetable Variety List for Home Gardens in S. Dak. Potatoes _850 lbs __ 11 __ Daily ______ _§_50 lbs. _11_ _ _ ___ __ 170 lb_§_.  ____ __ Basis for Figuring Size of Garden, Seed Required and Vegetables -Dried beans, peas, nuts I_ 52 lbs_._!_ 3_l_Once a week _l_40Jb�l_2_l 12 lbs. l __ l_l __ lQ_lb� j I I Needed for Family of Five for One Year. -TomatO-es I 400 lbs. I 47 I 3 times a week I 450 lbs. I 47 I I I 40 lbs. I I Planting and Cultural Instructions for Vegetables Contained in S. Dak. Leafy green and yellowl / / I ,--- i---i---, I J j R. F. C. Relief Garden Seed Packets. colored vegetables l_425_1b� _26_ :_4}imes a week . 425 lbs. 20 25 lbs. 6 85 lbs. I Food Economy Garden leaflets, Nos. 1 to 4. -Other vegetables I 725 lbs. I 29 I Daily I 725 lbs. I 29 I . I 145 lbs. I I I F. B. No. 1371-Diseases and Insects of Garden Vegetables. Fruits: I ,. I I I i I I j I F. B. No. 1673-The Farm Garden. Fresh, stored, canne<l I 525 lbs. 65 Daily 400 lbs. I 30 125 lbs. 35 105 lbs. Extension Circular No. 9-Vegetable Storage. Dried I 52 lbs. 5 2 times a week I l--- l 52 lbs. - ,-5-! --lOlbs. I I I Extension Circular No. 28-The Balanced Garden. I I I / I I 11 I I ]I Extension Circular No. 235-The Home Vegetable and Fruit Garden. F. B. No. 1471-Canning Fruits and Vegetables at Home. Food Economy-Food Preservation leaflets Nc s. 1, 5, 6, 7. ======,:= ===f==========T=====�======o.;-===== =============,=========������ ======== Fa���ter / 135 lbs. 34 / Daily / 135 lbs. I 34 I / l 27 lbs. J J J F. B: 876-1\faking Butter on the farm. Leaflet-Farm ButteTmaking. Extension Circular No. 315-Pork on the Farm. �:�;, :���.;;;�:��d, ! 110 lbs. 10 I. Daily I 110 lbs. I 10 I I I 22 lbs. I I I s:� 210Th& 11 I D�v I / /woTh&/ 11 J �Th& J \ =========================� \ Molasses, syrups 30 lbs. 2 I One� a week I I I 30 lbs. I- 2- I - 6 lbs.-1 , ---- I -JeIIY,l'ams, preserves 40-1� -6-!-0nce a week I 40 lbs. I 6 I ,---1--8-lb-s. ] !____ Food Economy leaflet No. 3-Jelly Making. I Suggested Calendar for Production and Proces·sing Use whole cereal products during winter when range is in use. Can for summer. Make cottage cheese weekly-at least every two weeks. Cream cheese can be made any time. Best to make spring and early summer. Gardening: Prepare place for hot bed before freezes in the fall. March, April-plant hot beds. Canning-Preserving: May, June - Rhubarb, asparagus, greens. July, August, September­Other vegetables and fruits. Render lard-Fall and Spring butchering. June, July, August, September: Jellies, jams, preserves. &� ��. 3 I � � a w�-- l �5 �: 1 =u --- , -- l --5 � I '==== ======================== ' Meat· j I I 'I ,--� 1' I I I I I l=-=D=-=e=c =. b= u =t�ch;=e= r====f o= r====fr=e=s=:= h= wt==:=. n= t=e=r = m==e =at= s=.  === Be�f, mutton, veal, lean I , l I Extension Circulars: Pork on the F:nm; Beef on the Farm; Lamb I Feb., Mar., April-butcher, can and cure pork, fish I 364 lb� _50_!_6 times a week I 416 lbs. I 50 1 I 73 lbs. , Mutton on the Farm; No. 292-Turkey Production in South Dakota. for summer. Fall--can culls from flock -Poultry I 156 lbs. I 20 I OileeaWeek--l-200-lbS.l-20-I ,-- ,--3DbS:--! I I Special Circular No. 14-Capons and Caponizing. I when price is low. Eggs· I I I I I I 1· 'j I I I Extension Circular No. 3.33-Selecting Hens for Egg Production. l=-:-S-= u=m=m=e=r-=w= h;= e=n==e =g =g =s =a=r =e =v=e=ry==c-::= h""ea= p= ,= s= t =o =re=- \ Chiidren daily 156 doz_. 42 I Daily 11 156 lbs. 42 31 doz. Extension Circular No. 14-Better Rations, More Eggs, Greater Profits.I in waterglass to release more eggs Adults, 3 times a week Spec. No. 15-Poultry Management. No. 295-The S. D. Poultry House.I when price is high. ! NOTES: 1. One gal. milk will make 1 lb. cottage cheese. 11h gal. will make 1 lb. cream cheese. 2. The approximate value of a year's food supply for family of five is based on store prices at Brookings, December 15, 1933. Of this total, $545, about 80 per cent can be pro­duced and processed on the farm un­der normal weather conditions. 3. To estimate amount needed for your family, multiply number in your family over two years old, by the amount needed for one person. Gen­erally speaking, a pre-school child needs approximately 1h as much as an adult; school children, 1h to %, and those over 15 years, as much as adults. It is well to provide for one extra person to take care of extra help, community, emergency and company. Amounts are based on following servings: fruits and vegetables, 1h cup canned; 14 lb. fresh; % lb. dried products; fresh meat and fish, 1h lb., 1h cup canned and % lb. dried; sweets, 1 to 11h tablespoon. 4. Can be secured from County Exten­sion Office or Extension Service, State college, Brookings. -Other bulletins of interest: S. Dak. Experiment Station bulletin No. 185-Ice on the Farm. F. B. No. 1078-Harvesting and Storing Ice on the Farm. 0t8�£re�taples: I 25 lbs._ /-;J I 1= 1 ·25 lbs. I s I 5 lbs. I I !- I i Tea I 5 lbs. I 2 I I 1--- , 5-lkl 2 I 1 lb. I I I I I Cooperative Extension Work, U. S. Cocoa I _25 lbs. I 4 I I , -- 1- 25 lbs. I _'.L__4 I __ 5lbs. 1 I_ ! 1 ' 1 1 '' 1 1 I I Department of Agriculture and South -Seasoning, baking I as I \ I I I / I -I · l j i July, August. September- Dakota State college cooperating. powder. etc. I needed _5 I I I . 5 I __  I ____ __ Pickles, relishes. Distributed in furtherance of Acts of _ Pickles--.relishes, etc. I _35 lbs. I _5_) _ 2 times a week I I _ 5_ I __ _ , -- ,--7-lbs. l I ____ Food Economy-Food Preservation ledlet No. 4-Pickling. Cong-ress of May 8 and June 30, 1914. Cod !lv�r oil-children I I I \ 1--- 1 i---1 1 A. M. Eberle, Director. under2 I 6nt. I I Dailv-winter I I 6pt. i___l_____ _...I ___ �--------------------------,--...,...,----,---- ---------------'-----------------TOTAL VALUE ---------$545 Value ___ $435 Value_J$110 Values ____ _ . ,-Vegetable and Fruit Canning-Storing Budget For Variety and to Supply Fruifand Vegetable Needs from October to June Products Suggested Number of " Times for Serving \ ''A�o�nt for : I. One Person Tomatoes I Three times a week I 20 quarts I Greens I Once a week ! 6 quarts J' Green Beans· Once a week (more) - · J -10 quarts I Peas I Once in two weeks (about)-1 · 2 quarts I Corn I Once in. two. w�eks (about) I 2 quarts I Beets Occasionally 2 quarts Carrots i - Occasionally -1" 2 quarts I I Total number jars � _ I ·: 4_4'. qt. 88 lbs.· Vegetable Storage· Bridget Amount for My Family* Suggested Number of Times for Serving Amount for Amount for Products Beets Cabbage Carrots· Beans:_dry - Beans-lima Onions Parsnips' Peas-dry Potatoes .. · Squash 'Turnips Products Fruits· One Person My .P.amily* Once a week I 10 lbs. Three times a week I 25 lbs. 'Once a week 10 lbs. Once in two weeks 4 lbs. Once in two weeks I 3 lbs. Once·a week . 10 lbs. Once· a-week 10 lbs. Oceasfonally · · I 3 lbs. Twice a day· · 170 lbs. in Season ' ' II 10 lbs. Once or twice a week Once a week 10 lbs. Total not iiicl_uding potatoes --- �- 95 lbs. Fruit Canning Budget I Suggested Number oC -I Times for Serving _ Daily - · · I Daily-dried· and fresh fruit 1-to make balance for 2 " fruits a day -Amount. for One Person 30 quarts Amount for My ·Family* '.·Multiply amount for one person by number in-your family. Home grown fruits are· the ones which are suggested for canning, such as apples, berries, cherries, plums and rhubarb. Be sure to figure the total costcof canning operations before purchasing· products to be canned. Canning should be a means of preserving surplus·" foods raised and thereby saving rash income and not an end in itself. Un­less all costs are considered, canning may in some cases defeat its economic purpose. I,, Meat �anning and Curing Budget '\-For Variety and To Supply Meat Needs from Apr.ii 1 to _Decemberl_ or 8 Months Products I . .1 · : f • i Suggested Number of j Amount for IAmount for!Amount for ! Times of Serving I Family of 5 \One Person j Our ________ I i 1 Family* \ 1 _ 1 I Cured: Corned beef Bacou-Ham Salt p'ork Canned Beef: Chili con carne Hamburg_B_r Hash Liver paste -Meat loaf Roast beef Soup stock Swiss steak Steak-broiled s'tew.:_hrqwn 'Canned 'Poi'k:­Chop� Sausage Spare ribs Pou ltry�Canned Fresh Occasionally - -3 times -a week Once a week Once a week - I �47 lbs. I 9 lbs. II I ' I ' j I Trimming from i Once every 2 weeks 24 lbs. 5 lbs. 1 Occasionally . , 1· · other canning I Occasioii.ally Meat from - 1 11 Occ.asiohally' � I hone in mak-1 ing soup sto-ck l I What is not 1 ·wanted fresh_1_ • i I at butchering ! \ I time I Once every 2 weeks · I 24 lbs. I 5 lbs. I Once a week 47 lbs. ! 9 lbs. I Once every 2 weeks. 241.bs. I 5 lbs. I Once every 2 weeks_ 24 'bs. . 5 lbs. Once a week -�- . 47 lbs. I 9-lbs. I Oc�asionally . ! ·Trimming fromi \ .other canning! Once every 2 weeks i 24 lb�. I 5 lbs. \ Once every.2 weeks I 24 lbs. !_ 5 lbs. I Occasionally I _ 1 I Once every 2 weeks ! } I I Once every-2 weeks I - _. �4 lbs. I 5 lbs. I Total ______ 309 lbs.+ 62 lbs. *Multiply amount for one person by number in your famil1. __ _ _ REDUCE CASH EXPENDITURE BY: Planning.a yearly food budget. Producing from 75 to 90 per cent of food budget� Preserving fruits and vegetables for winter. Presei:VinJt meats for summer. , . Eliminating waste of la1;rnr, time and_prcducts. Exchanging surplus products, other-products and services needed. Purchasing foods based on food values. Keeping a record of food produced and food purchased. Checking the economic facts of farm and home. Maintaining family p.ealth. 

A Yearly Food Plan for South Dakota Farms

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A Yearly Food Plan for South Dakota Farms

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