Thoughts on Lunchtime

It’s been a busy morning in the Extension Office so lunch time took me by surprise. Come to think of it, it’s been a busy 10 days or so which explains why I haven’t had time to go grocery shopping and my fridge was bare this morning. Since my stomach was starting to rumble I set out, with debit card in hand, in search of some lunch. I’m lucky to have two grocery stores within walking distance of my office. Deciding that I could use the exercise, I set out for the farther of the two. Upon entering the grocery store, I was faced with all kinds of choices from frozen entrees to piping hot entrees in the deli. Since I might not have time to make the trek again tomorrow, I decided to buy for several days. I bought a package of specialty sandwich bread ($2.50), some delicious French onion spreadable cheese ($3.59), a half pound of sun dried tomato turkey ($3.92) from the deli, eight apples and two bananas. My total bill--$14.26. Sounds pretty steep for lunch—until you stop to think that I bought eight lunches. Today’s lunch cost me $1.78, and I’ve still got a banana for my mid-afternoon snack. As I waited for my turkey to be weighed, I noticed that I could have gotten a gourmet sandwich from the deli (with the same turkey and similar cheese) for $5.00 or I could have gone a little further down the counter I could have gotten the full meal deal for $7.99.

By shopping for the sandwich fixin’s myself and making my own lunch, I saved somewhere between $3.22--$6.21. If you figure that I eat at least five lunches away from home each week, it amounts to $837.20-$1614.60 a year in savings. Granted packing a lunch requires either some forethought or a fridge at work, but could you use an extra $800-$1600? I can’t decide what I’m going to do with it---pay the dentist…buy my daughter a clarinet… replace my freezer…put a down payment on my son’s trip to Washington, D.C….fix my sagging deck…save it for next year’s vacation….

Sweet Potato Harvest

After preventing deer from eating the leaves of the sweet potatoes, they are now ready for harvest.

Sweet potatoes should be harvested no later than the first fall freeze because cold temperatures can damage the sensitive roots. However, you maywant to harvest earlier if you prefer a smaller sweetpotato. Test dig a hill to see if they are the size you want.

Sweet potatoes should be cured after being dug. The digging process often damages the tender skin and curing helps these small wounds heal over. Place the roots in a warm, humid location for 5 to 10 days immediately after digging. A location with a temperature around 85 to 90 degrees is ideal. A space heater can be used to heat a small room or other area. Raise the humidity by placing moist towels in the room. The curing process not only heals wounds but also helps convert starches to sugars. This process improves the texture and flavor of the roots.

Sweet potatoes should be stored above 55 degrees. Storage at temperatures below that injures the roots, shortens storage life and gives them an off flavor.

A Balloon for Your Tailgate?

September has arrived, and football excitement is here too! Join the Riley County K-State Research and Extension staff for a tailgate party sure to please on Thursday and Friday, September 3rd and 4th from 5-9 p.m. each evening. Our booth will be in the center of Poyntz Avenue, directly in front of the Courthouse.

We are exploring “Farm to Tailgate,” and event visitors will learn how their tailgate fare was created from Kansas Agriculture products. Register for a tailgate gift package, complete with paper products, condiments, grill and accessories, tailgate food and a $25 gift certificate for Ray’s Apple Market pork products. The gift certificate is sponsored by the Blue Valley Pork Producers.

Extension Agents and Riley County Extension Council members will be at the booth answering visitor questions, creating balloon animals and showcasing local agricultural grains and products. Come check it out! Goooooo CATS!