Kathy Sponheim of Michael Family Farms spotlights the potato’s nutrition, its Thanksgiving traditions and recipes, and the farm’s link to the community, as Brooke Spurlock reports in a news story published by Dayton Daily News.
You won’t catch potato farmer Kathy Sponheim on the couch, but you will catch her biking on Team Potato — yes, that’s a real thing, claiming 6,500 potato-fueled athletes and counting.
“Everyone thinks, oh eat a banana after a race because of your muscles. Potatoes have more potassium than a banana so (it’s like, nope) eat a potato,” she said with a laugh.
Potatoes — mashed, roasted, au gratin, you name it — are a Thanksgiving Day tradition. But for fourth generation farmer Sponheim, they’re a year-round focus, as she helps grow red and white potatoes at Michael Family Farms in Urbana with her brother and her dad.
As “passionate potato people,” Sponheim said a family tradition is hosting a potato bar where everyone creates their own dish with unique toppings. However, her personal family favorite is how her mom makes mashed potatoes on Thanksgiving.
“I like seeing the different takes on it, especially when more and more you see the traditional — the scalloped, the mashed, but we’ve gotten feedback on different recipes, using more like a southwestern seasoning and flavors,” she said.
Source: Dayton Daily News. Read the full story here
Image: Fourth-generation potato farmer Kathy Sponheim. Photo credit Bill Lackey | Dayton Daily News
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