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!
Category: December 2025
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.