Hello Friends,
We wanted to share an update on the dryland potatoes we grew as part of the Pioneer Producers program this summer. These are the potatoes that the grade school students came out to learn about and help harvest. They have been making their way into the Big Sandy School Lunch Program for a couple weeks now, and on Thursday the 19th, they were made into some tasty french fries! Josh had the chance to visit with the grade school kids on Thursday as lunch was served. The 4th graders said they remember having fun harvesting these potatoes and that, "these fries are DELICIOUS!" Josh asked them what they had done with the potatoes that they took home from harvest, and most students pointed to their bellies with enthusiasm. To take these local fries one step further, Lianna Heimbigner and Bob Quinn worked together to get some of the Oil Barn's high-oleic safflower oil for the school lunch program too. High-oleic safflower oil has several health benefits over blended vegetable oil, including lowering bad cholesterol (LDL), raising good cholesterol (HDL), increased vitamin E content, and potentially inhibiting inflammation. While french fries might not be the first food that comes to mind when thinking healthy, the ones served at FE Miley on Thursday are certainly as local, nutritious, and wholesome as any french fry could ever hope to be.
Your Friends,
Bob, Josh, and Erynn
