It’s time for the annual Local Food Producer Workshops! Dates and locations have been set. We are still finalizing schedules and registration.
Mark you calendars now and look for announcements to register soon!
Author: Karen Blakeslee
The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.
Which Potato Should I Buy?
Photo: USDA Flickr
There are many varieties of potatoes in the grocery store, so how do you choose which potato to buy? While many shoppers choose potatoes based on personal preference, there are some guidelines to help choose the right potato for the right recipe.
Potato preparation is based on two quality characteristics, starch and moisture content. These two components can determine the best way to cook them.
High starch/low moisture – The russet potato fits in this category. The high solids content yields a dry, fluffy, mealy texture well suited for baking, mashing, frying, or pureeing. They also make good French fries.
Low to medium starch/high to medium moisture – Red and yellow potatoes fit in this category. They have a waxy texture which makes them good for boiling, steaming, braising, stewing, in salads, or any other recipe where potatoes need to remain intact. They don’t absorb much water during cooking, so they have a smooth, creamy texture.
Here are some common varieties and there uses:
Russet – baking, mashing, frying, roasting
Whites – boiling, steaming, mashing, baking, roasting and in casseroles (scalloped and au gratin), soups and salads.
Reds – boiling, roasting, steaming and in casseroles (scalloped and au gratin), soups and salads.
Yellows – baking, boiling, mashing or roasting.
Blue/Purple – bake or mash, French fry, steam, or boil.
Fingerlings – steam, bake, or boil; also good in salads.
Learn more about purchasing, storing and handling potatoes from the Washington State Potato Commission and the Idaho Potato Commission.
Spice it Up with Ginger!
Photo: Canva.com
As the holiday season approaches, plans are being made to bake tasty treats. Some of these may include ginger, such as gingerbread and gingersnap cookies.
The use of ginger in medicinal uses dates back thousands of years. The Chinese use it as a digestive aid and to prevent nausea. It was Queen Elizabeth I who is credited for developing the first gingerbread man Christmas treat. In 1907, a Canadian pharmacist patented “Canada Dry Ginger Ale” that became popular during the American prohibition era. It is an essential ingredient in Indian cuisine.
For culinary use, ginger is available in several forms such as fresh ginger root, dried ground ginger, and crystallized ginger. The flavor of ginger is described as citrusy, musty, soapy, pungent, and bitter.
Ground ginger is readily available in many grocery stores. Besides gingerbread and gingersnap cookies, it is often used in apple or pumpkin pie. Ground ginger tends to be less pungent than fresh ginger.
Fresh ginger is found in the produce aisle of grocery stores. Peel off the outer skin then grate, chop or julienne into small pieces. Fresh ginger has the most pungent flavor.
Candied or crystallized ginger is typically used in desserts, either as an ingredient or garnish.
Learn more about ginger from the McCormick Science Institute.
2025 Kansas Wheat Commission Recipe Book
Kansas Wheat has been publishing a recipe book for over 60 years. These books include contest winners from past Kansas Festival of Breads contests and more recently the National Festival of Breads. For some Kansas bakers, these books are collector’s items!
The 2025 Kansas Wheat Commission recipe book is now available. You can request your own copy and access the recipes from the Kansas Wheat website. These recipes are from the 2025 National Festival of Breads contest.
Congratulations goes out to Cindy Falk, the Kansas Wheat Nutrition Educator since 1985. She will be retiring to enjoy more time with family and friends.
Sun Drying Fruit – A Timeless, Sustainable Form of Food Preservation
Photo: Canva.com
Dehydration of food is one of the oldest forms of food preservation that dates back thousands of years. While technology has advanced over time, the art of sun drying is still relevant in dehydrating foods. The most popular foods that are sun dried include tomatoes, apricots, figs, raisins, dates, and prunes.
Commercial sun drying operations rely on climate. It is necessary to have long amounts of time of hot, sunny weather with very low humidity. The best locations are California’s Central Valley, Middle Eastern deserts, the Mediterranean, and some South American locations. Large amounts of space are needed to spread out the trays of fruit. It is estimated that one acre of space is needed for every 10 acres of harvested fruit.
Sun drying is one of the most sustainable methods of preserving food because it does not require electricity or fossil fuels. This method also preserves the fruit flavor due to the slow drying process. It is also a great way to “upcycle” fruit and reduce food waste.
While sun drying exposes food to the open environment, a sulfer deters pests effectively. Drying yards are also closely monitored for any problems. The practice of sulfuring prevents microbial growth. Some fruits are steam treated, instead of sulfuring, to prevent microbial growth. If a food is treated with sulfur, it will be stated on the label as some consumers are sensitive to sulfites.
Sun drying foods at home is a possibility, but is dependent on the climate. In Kansas, sun drying is difficult due to high humidity.
Source: Food Technology, November 2025
Fields of Learning – Educational Resources about Wheat
Looking for resources to bring the story of wheat to classrooms? The Home Baking Association and their partner, Texas Wheat, have some free educational resources for K-12 students.
These lessons are not just worksheets. They are interactive lessons to engage students about agriculture, science, and nutrition. The goal is to help students of all ages to appreciate agriculture, understand healthy eating, and even discover the joy of baking!
The Home Baking Association has been inspiring consumers of all ages to bake at home for over 100 years. They want consumers to learn about the farm-to-table journey of wheat.
Beyond the Oven – Many Ways to Cook a Turkey
Most home kitchens have one oven. That reduces space for cooking other tasty dishes for holiday meals.
During the holidays, try using another method for cooking the turkey. Outdoor methods include a grill or smoker, deep fat turkey fryer, and the “Big Green Egg.” Indoor options include an electric roaster, pressure cooker or even the microwave.
Can two turkeys be roasted in one oven? The cooking time is determined by the weight of one bird—not the combined weight. Use the weight of the smaller bird to determine cooking time. Use a food thermometer to check the internal temperature of the smaller bird first and then check the second bird. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking two turkeys at the same time make sure there is enough oven space for proper heat circulation.
No matter which method you choose to get your turkey to the table, have a food thermometer handy so you can make sure the turkey has reached the safe minimum internal temperature of 165 °F. Let the turkey stand for 20 minutes before carving.
Learn more about details and timing when using other cooking methods for turkey from the USDA.
Lead in Food and Cooking Equipment
Recent recalls of lead found in ground cinnamon and also in imported cookware have raised health concerns about lead exposure. The Food and Drug Administration (FDA) has recalled several brands of ground cinnamon nationwide. The FDA is also actively working to remove imported cookware from the market that may leach lead into food when used for cooking.
Lead in the environment can be taken up by plants and ingested by animals and enter the food supply. Lead is more common in certain foods and in foods grown in geographical areas with higher levels of environmental lead contamination. In addition, lead used in some types of pottery may leach into foods.
Lead is toxic to humans and can affect people of any age or health status, and there is no known safe level of exposure to lead. Even low levels of lead exposure can cause serious health problems, particularly in children and fetuses. Consuming food with elevated lead levels can contribute to elevated levels of lead in the blood. Children and babies are more susceptible to lead toxicity due to their smaller body size, metabolism, and rapid growth. At low levels, children may not have obvious symptoms but can still experience trouble learning, low IQ, and behavior changes. At higher levels of lead exposure, people may experience fatigue, headache, stomach pain, vomiting, or neurologic changes.
When any recall is issued, the best advise is to stop using the food or equipment. You can try to return it to the vendor for a refund, or throw it away. If you are suspicious of having lead exposure, contact your health care provider.
Storing Food Preservation Equipment
For some home canners, the canning season is coming to a close as the last garden produce is harvested. Here are some tips to store canning equipment so it is in good working order for next season.
- Clean equipment with hot soapy water. Any grease or food residue left behind can lead to bacterial growth or mold growth. Always check small parts of equipment for any leftover food residue.
- Hard water can leave a darkened residue, especially on aluminum. Fill the canner with water above that hard water area, add 1 tablespoon cream of tartar to each quart of water and bring it to a boil, covered, until the dark area disappears. Drain out this water and wash with hot, soapy water, rinse and dry completely.
- For pressure canners with gaskets, remove rubber gaskets and wash. Check for cracks or brittleness. Check the rubber plug in the lid for cracks or dryness. Both of these items can be replaced.
- Check the vent pipe to be sure it is clear. Run a string, small piece of cloth or a pipe cleaner through the hole to clear any food residue.
- Now is a good time to check dial gauges for accuracy. Many local Extension offices have the dial gauge testing equipment to test Presto, National, Maid of Honor and Magic Seal brands. We cannot test All American pressure gauges or any other brands of gauges.
- Refer to the manufacturer usage and care instructions for any other tips to keep your equipment in the best condition.
Now is a good time to inspect empty jars for any chips or breaks. Remove hard water film by soaking them in a vinegar solution of 1 cup vinegar to 1 gallon water. Store jars upside down to keep clean.
Do not save used canning lids to be reused for more canning projects. The sealing compound is already compromised and the lid may be bent after removing it from the jar. Leftover new lids can be saved. The best recommendation is to use new lids within five years.
Inspect screw bands for any damage or rust. Wash them in hot soapy water. Do not wash screw bands in the dishwasher as that increase onset of rust or corrosion. Dry completely before storing. Remove any damaged screw bands to prevent usage in the next canning season. They can be repurposed for many craft projects!
Check food dehydrators for any food residue. Wash trays in hot soapy water and dry completely before placing them in the dehydrator. Refer to the manufacturer usage and care instructions for more information.
Learn more tips on storing equipment at https://extension.psu.edu/storing-canning-supplies. Resources for replacement parts can be found at https://www.rrc.k-state.edu/preservation/index.html.
Preserving Cauliflower
Photo: K-State Extension
The calendar says it’s fall and that means cauliflower is in season! This white crunchy vegetable can be preserved to use later in your favorite meals.
Here are some options:
- Pickled Cauliflower (or Brussel Sprouts) – National Center for Home Food Preservation
- Pickled Mixed Vegetables – National Center for Home Food Preservation
- Fall Garden Relish – National Center for Home Food Preservation
- Freezing Cauliflower – National Center for Home Food Preservation
- Drying Cauliflower – Preserve Smart, Colorado State University Extension
Use frozen cauliflower within 8-12 months for best quality.
There are no recommendations to can cauliflower as a plain vegetable. It would require pressure canning and the end product would not be palatable. It will be mushy, stronger in flavor and likely discolor.