The backyard gardener's delight: Zucchini

Daniel Schafer
Communications

When it comes to summer gardening, zucchini shines. While zucchini is grown commercially in many states, it's probably best known for being one of the most prolific producers for backyard gardeners. Whether you're looking for a vegetable to anchor your home garden, or you want to add some variety to your plate, zucchini is one crop people in Washington can usually depend on.

Washington's backyard gem

Washington is known for its agriculture. From apples, cherries, and potatoes to wheat, cattle, and wine, the list of Washington's agricultural achievements is long. But traditionally, zucchini is not among those widely known and massively produced foods in our state.

While Washington might not top the charts as a leading squash producer in the U.S. — USDA lumps zucchini in with other varieties of squash in its yearly data — zucchini has firmly established itself as a mainstay in the state's backyards. That’s due in part to the Pacific Northwest's mild climate and fertile soil providing an ideal environment for zucchini cultivation. Because this vegetable flourishes in Washington with relative ease, it’s a prime choice for both novice and experienced gardeners. The bountiful harvests zucchini yields have led it to become a staple in local gardens, enriching both home-cooked meals and community connections, as many gardeners have experienced the yearly ritual of trying to give away all the extra zucchini they grow.

The versatile zucchini

Aside from the fact that most backyard gardeners end up with more zucchini than they can consume all at once, what truly sets it apart is its incredible flexibility in the kitchen. You can use zucchini for culinary creations that fit almost every taste, from an easy breakfast (mix zucchini chunks into your eggs), to a filling dinner (add some zucchini to your stews or soups), to dessert (zucchini bread), there's not much this squash can't do.

One of the most exciting opportunities that zucchini offers is for people looking for gluten-free options. For example, zucchini pasta and zucchini brownies offer flour-free alternatives to traditional pasta and baked goods.

Try adding zucchini to your garden

If you're thinking about starting a backyard or community garden but you're not sure what to plant, consider zucchini. Its generous yield and flexibility in the kitchen make it a rewarding addition to any garden, big or small. Novice gardeners will find solace in zucchini's forgiving nature, while experienced horticulturists can explore innovative ways to maximize their harvest. What's more, while giving your extra zucchini to friends and neighbors is a great way to share your bounty, you can also freeze it so you can enjoy this tasty veggie year-round (jump ahead to the 7:00 mark in this video to learn how). In so many ways, zucchini is a Washington crop that just keeps giving. 

More than a pickle: How grants from Washington State Department of Agriculture are yielding impressive impacts across the state

Micha Ida and Galen Van Horn
WSDA Regional Markets Program

Small farms and food businesses play important roles in maintaining vibrant and robust local food systems that support growth in local economies and ensure healthy communities. Disruptions to supply chains and food distribution systems can have far-reaching impacts, as witnessed during the COVID-19 pandemic. To increase the resiliency of local food systems, Washington State Department of Agriculture (WSDA) has distributed nearly $20 million in grants to small farms and local food businesses through several grant programs administered by the WSDA Regional Markets Program. Continued funding from the Washington State Legislature will further bolster the resiliency of our local food systems in the years ahead.

Recent grants from WSDA have allowed businesses and organizations to expand and diversify in a variety of ways, including increasing the amount of product they produce, expanding their customer bases, and facilitating linkages with other businesses in their local food systems.

Lum Farm: Building resilience 

Amy Lum welcomes one the farm’s newest members.

“Living on an island, buying local food, and having local food access is critical,” says Amy Lum, of Lum Farm. Her farm is located on Orcas Island, and during the pandemic, Lum witnessed how difficult food access became for her community. According to the San Juan Community Food Assessment, in 2020 less than 5% of the food consumed in San Juan County was produced locally. In response, Lum Farm scaled up and increased its food production and distribution within the county by 275%. 

Lum Farm is the only WSDA-inspected dairy in the state that produces goat’s milk ice cream, along with a variety of goat’s milk cheeses and pasture-raised meats. Everything produced on their farm is sold and distributed within San Juan County through restaurants, grocery stores, the local food bank, and directly to consumers. 

The farm used Local Food System Infrastructure Grant funds to support their growth and resilience through added cold storage space, additional equipment for cheese making, a new cattle handling system, and technological upgrades to their operation. These enhancements are allowing them to raise more animals and produce more food for their small island community. “Our customers and farming partners have all experienced the positive impact of this grant, and celebrated each new change with us,” Lum said.

Expanding services at Windy N Ranch 

The Newhall Family of Windy N Ranch.

To Bradley Newhall of Windy N Ranch, the need for this type of support is clear. “We all saw the devastating effects that Covid-19 had on food supply and distribution,” he says. His family’s operation is a Certified Organic meat ranch located in Ellensburg that specializes in humanely raised beef, pork, lamb, goat, and poultry. In May 2021, Windy N Ranch opened their own butcher shop on their farm, with licensing that allows them to process their own meat as well as provide butchering services to other area producers.

The Newhalls used Local Food Infrastructure Grant funds to make improvements to Windy N Ranch's meat processing facility, which has allowed them to expand the variety of products they prepare, as well as increase their butcher shop services to other farmers and ranchers in the Kittitas Valley. They also aspire to transition their USDA-inspected butcher shop into a Certified Organic facility.

Critical services, such as Local Food Infrastructure Grant funding, increase the viability of small farms and ranches by opening new marketing avenues and revenue streams. “With [added] infrastructure for local USDA meat processing in place, we and other ranchers will be better suited to meet the food needs of our local communities regardless of supply chain issues that may be occurring nationally,” Newhall added.

Increasing capacity: Beyond Pickles

Increased resiliency in our local food systems can come from surprising places too, and something as humble as a pickle can have an outsized impact. Beyond Pickles is a micro food processing company located in the Tri-Cities that uses lactobacillus salt fermentation to preserve and create sauerkrauts, kimchi, and other vegetable-based fermented condiments using locally-grown vegetables from small farmers in eastern Washington. Local Food System Infrastructure Grant funds helped Beyond Pickles install a walk-in cooler addition that is allowing them to quadruple the amount of product they can store prior to distribution.

Packing jars at Beyond Pickles.

Increased capacity and demand for Beyond Pickles’ products will allow them to ramp up their orders from local farms, which is one way these grant funds are supporting the broader local food economy. A larger walk-in cooler has also allowed Beyond Pickles to collaborate more on food distribution with other local food-centric companies such as the Walla Walla Food Hub, Chesed Farms, and Farmstand Local Foods. Strong linkages like these among Washington’s local food businesses create a more robust and secure food system.

“The remarkable level of interest in these grants demonstrates the clear need for WSDA to invest in local food system infrastructure in Washington,” says WSDA Local Food Infrastructure and Supply Chain Specialist Galen Van Horn. “We’ve received wonderful feedback from grant recipients about how their businesses are thriving beyond their imagination. These grants are allowing the people of Washington to benefit from those investments and we’re grateful for the Legislature for recognizing the impact and providing continued funding.”

WSDA is interested in making continual improvements to our grant offerings and are inviting interest and comment on future grant rounds. You can sign up to be notified of future grant opportunities and share your thoughts on investing local food system infrastructure by completing this short interest survey. Comments should be submitted by September 15, 2023.

For questions about the Local Food Infrastructure Grant Program please contact Galen Van Horn at galen.vanhorn@agr.wa.gov.

The rise of broccoli

Daniel Schafer and Kimberly Vaughn
Communications

People have been enjoying broccoli (Brassica oleracea) since at least the days of Ancient Rome, but it’s new to North America. In fact, it’s only been grown commercially in the U.S. since the 1920s, according to La Cucina Italiana Magazine. Though this vegetable is relatively new to North America, it is firmly ensconced in our diet, and today, continues to gain traction on our plates. In this blog, we’ll explore why broccoli is such a popular food, and how Washington agriculture plays a key role in bringing it to our kitchens.

Why broccoli?

Today, the average American eats about four pounds of broccoli each year. That may not sound like a lot, but it’s significant when you consider the fact that this vegetable wasn’t widely consumed in the 20th century. In fact, today Americans eat 900% more broccoli than they did 20 years ago!

One reason broccoli has risen to such prominence could be that it offers a host of health benefits. Among others, broccoli is a good source of vitamin C, vitamin K, fiber, and potassium, according to the USDA. Because eating broccoli has so many health benefits, it’s no wonder more people have turned to it in recent years.

Growing broccoli

California grows the vast majority of broccoli in the U.S. — 92% according to one report — but it can also thrive in Washington state. One reason broccoli grows well here is because it’s flexible. In other words, you can plant it a couple of different times during the year, and still end up with a nice harvest. 

The Snohomish County WSU Extension tells us that broccoli and other vegetables in the Brassica family prefer “fertile, well-drained, moist soils with plenty of added organic matter” and a pH between 6.0 and 7.0. Additionally, broccoli thrives between 64°F and 73°F, so adding mulch around your plants can help keep the ground moist and cool. When you plant broccoli, make sure they’re spaced about 18 inches apart, with 24 inches between rows. 

When it comes to fertilizer, Broccoli prefers a ratio of 8-16-16. These numbers refer to the relative percentages of the three main nutrients in the fertilizer: nitrogen (N), phosphorus (P), and potassium (K), respectively. In this case, 8-16-16 means the fertilizer contains 8% nitrogen, 16% phosphorus, and 16% potassium. However, it’s always a good idea to perform a soil test before planting your garden to determine the precise nutrient requirements for your garden. 

Those pesky cabbage worms

We can’t talk about Brassicas without mentioning those pesky cabbageworms (Pieris rapae). These voracious eaters can quickly damage leaves and reduce the overall health of your Brassica plants — just a couple can quickly chew a plant down to stems and veins.

Here are some strategies to help you manage cabbage worms and other pests:

1. Handpicking: Regularly inspect your plants and hand pick any visible cabbage worms. This can be time-consuming but is an effective way to reduce the population.
2. Row covers: Covering your Brassica plants with lightweight row covers (like mosquito netting) can physically prevent adult moths from laying eggs on the plants. Just make sure to remove the covers when the plants need pollination.
3. Natural predators: Encourage natural predators like birds, parasitic wasps, and predatory insects to inhabit your garden. These predators can help keep the cabbage worm population in check.
4. Bacillus thuringiensis (Bt): Bt is a naturally occurring bacterium that produces proteins toxic to certain insect larvae, including cabbage worms. It is available in various formulations, including sprays and dusts.
5. Neem oil: Neem oil is a plant-based insecticide that can disrupt the growth and development of cabbage worms. It's best to apply neem oil in the evening or early morning to avoid harming beneficial insects.
6. Diatomaceous earth: This powdery substance is made from the fossilized remains of diatoms (a type of algae). It works by causing physical damage to the soft bodies of insects, including cabbage worms.
7. Companion planting: Certain plants, like nasturtiums and marigolds, can help deter cabbage worms with their strong scents if planted near your Brassicas.
8. Crop rotation: Rotate your Brassica crops each year to reduce the buildup of cabbage worm populations in the soil.
9. Traps: Some gardeners use pheromone traps to attract and capture adult cabbage moths, which can help reduce the number of eggs they lay.
10. Organic insecticides: If natural methods aren't sufficient, you can explore organic insecticides that are labeled safe for edible crops.
11. Debris removal: After the growing season ends, it's a good practice to clean up your garden beds by removing any leftover plant material, such as stems, leaves, and fruits. Crop debris can harbor pests, diseases, and larvae that might overwinter and become a problem in the next growing season.
12. Pull weeds in spring: Weeds can also provide a hiding place for pests and their eggs. Before you start planting in the spring, make sure to thoroughly weed your garden beds.

Remember that a combination of these methods is often the most effective approach to managing cabbage worms. Regular monitoring of your plants and proactive prevention strategies are key to keeping these pests under control.

Try planting broccoli in your garden

The rise of broccoli in the U.S. has been an impressive one as it now plays a prominent role in the average American’s diet. Whether served steamed, roasted, or incorporated into a range of other dishes, broccoli's journey to our plates seems destined to accelerate. If you’re a gardener, consider planting broccoli this year, and enjoy the health benefits, not to mention the flavor, of this exceptional veggie.

Potatoes in Washington: A bounty from the Evergreen State

Daniel Schafer
Communications

Washington state has gained recognition not only for its breathtaking landscapes but also for its significant contributions to agriculture. Among the many highly-successful crops grown in Washington, potatoes are especially beloved. With an ideal combination of temperate climate, fertile soil, and skilled growers, the state has become a leader in potato production, supplying not only its own residents but also a substantial portion of the nation. In this blog, we’ll explore why potatoes are so important to the state's agricultural landscape. 

A perfect growing environment 

It's no secret that Washington state boasts an enviable climate and geographical diversity. This diversity translates into distinct growing regions, with eastern Washington and the Skagit Valley emerging as primary potato-producing areas. The state's climate, with its mild temperatures and ample sunlight, provides an extended growing season — a critical factor in achieving high yields. Coupled with fertile volcanic soil and an abundant water supply, these conditions create an optimal environment for potato crops. 

Washington State Potato Commission

Formed in 1982, the Washington State Potato Commission (WSPC) was originally created to negotiate better freight and rail rates with distributors. Today, they finance one of the largest potato research programs in the country investing more than $500,000 annually in projects that are performed in conjunction with universities, the USDA, and private contractors.  

Washington's commitment to excellence is evident in its potato yield per acre, which stands at a staggering 30 tons — double the national average — according to the WSPC. This remarkable achievement is a testament to the dedication of the state's farmers and their mastery of potato cultivation techniques.  

Production and distribution

With around 300 commercial potato growers, Washington is at the forefront of potato production in the United States. Together, these growers cultivate over 160,000 acres of land annually.  

Ninety percent of Washington potatoes are processed, mostly into frozen french fries, with many going to overseas markets. Japan, South Korea, and Mexico purchase approximately 70% of the french fries made from exported Washington potatoes every year generating around $969 million. 

The state's prominence in the industry is further underscored by its role as the source of 20 percent of all U.S. potatoes — making Washington the number two potato producer in the country, behind Idaho — a remarkable contribution to the nation's food supply. With more irrigation canals, Washington could easily slide into the top spot. 

A staple in every household 

Potatoes are more than just an agricultural commodity; they're a staple in kitchens across the state and the country. From the classic mashed potatoes to the ever-popular french fries, this versatile tuber has secured its place in the hearts and plates of Washingtonians. Beyond the kitchen, the potato industry also plays a significant role in the state's economy, providing jobs, supporting local communities, and contributing to a thriving agricultural sector. 

Washington loves potatoes 

Washington’s potato growers are proud of the high standards they’ve set for growing perfect potatoes. They’ve been recognized with national awards and for using environmentally friendly techniques like the efficient use of water and fertilizers. Washington potato farmers are also pioneers in adopting sustainable crop management and techniques. 

The next time you enjoy a plate of delicious potatoes, remember that you're savoring a piece of the remarkable story that is Washington's agricultural legacy. 

 

Washington's blueberry bounty: A true taste of northwest delight

Daniel Schafer
Communications

When it comes to blueberries, Washington state can take a bow. That’s because our state is the #1
producer of blueberries in the world. In this blog, we’ll unpack why Washington provides such a favorable growing environment for blueberries, as well as what it means of all Washingtonians. 

Washington is a global blueberry leader

It's no understatement to say that the United States dominates the blueberry market — we grow far more blueberries than any other country — and Washington and Oregon are responsible for the vast majority of them. In 2021, Washington’s farmers produced an astounding 180 million pounds of these plump, juicy fruits, while Oregon pitched in with 150 million pounds. This significant production volume not only satisfies domestic demand but also supplies blueberries to consumers around the world, establishing Washington as a blueberry powerhouse. 

So Washington produces a ton of blueberries (actually, it’s more like 90,000 tons each year, but you know what we mean). What’s that mean for the folks who live in and visit our state? 

U-pick blueberry farms: A family-friendly tradition 

For residents and visitors alike, summertime in Washington means heading to the picturesque U-pick blueberry farms scattered throughout the state. These farms offer a unique and enjoyable experience, allowing families to immerse themselves in the beauty of the countryside while harvesting the freshest blueberries directly from the bush. If you’d like to pick blueberries at a local farm, check out this handy tool from the Washington Blueberry Commission. 

The tradition of U-pick farms fosters a sense of community while giving visitors a chance to appreciate the hard work and dedication of local farmers. What’s more, blueberries are just great. It’s hard to choose between eating them fresh, freezing them to enjoy during the winter (just rinse them off and store them in a plastic bag in your freezer), or baking them into tasty treats like muffins or scones. The good news is you don’t have to choose. Why not try all three? 

A blooming business: Growing blueberries in Washington 

Thanks to Washington's diverse geography, blueberries thrive in both western and eastern regions. Western Washington claims 55% of the state's blueberry production, while the remaining 45% of blueberries flourish in the sun-kissed lands of eastern Washington. 

Blueberries require slightly acidic and damp yet well-drained soil to thrive, which makes many parts of Washington an ideal environment for home gardeners to grow their own. If you have access to a few square feet of garden, you can nurture blueberries too. There’s nothing quite like caring for a blueberry bush that responds by providing fresh berries. 

Blueberry season is now!

Whether you choose to pick your own berries at a U-pick farm, enjoy locally grown blueberries from markets, or cultivate them in your backyard, Washington's blueberries promise an unparalleled taste of northwest delight. 

So, as summer rolls on, embrace the blueberry season, relish in their sweet flavor, and take pride in knowing that each berry you enjoy is a product of the state's dedication to agricultural excellence. Whether they're topping your morning cereal or making their way into luscious pies, Washington's blueberries are a symbol of Washington's agriculture and community.

Correction: A previous version of this blog incorrectly stated that the United States grows the majority of blueberries produced in the world. The U.S. in fact produces more blueberries than any other country, but it is not a majority of the global total.

Washington's hidden gem: The bountiful allure of garlic

Daniel Schafer
Communications

When people think about the verdant landscapes of Washington state and the crops that grow across them, they may think first of apples, cherries, or wheat. But Washington is also home to many other crops. Nestled within the fertile fields and farms, an aromatic and flavorful crop thrives, capturing the hearts of chefs, home cooks, and farmers alike — the humble yet extraordinary garlic.

Garlic, an ancient culinary treasure, is a flavorful addition to many dishes and a vital crop that contributes to the diversity and sustainability of agriculture in the Evergreen State. In fact, Washington state is a national leader in this regard as it ranks fourth in the nation in garlic production.

Despite its modest appearance, garlic boasts an impressive history and a broad spectrum of varieties that cater to an array of tastes and culinary preferences. With origins tracing back to Central Asia over 5,000 years ago, garlic's journey took it across continents, enriching the culinary cultures of numerous civilizations along the way. Today, Washington farmers continue this legacy, cultivating different garlic varieties, each with its unique flavor profile and growing requirements.

Bring garlic into your kitchen

In the diverse microclimates of Washington, a variety of garlic cultivars thrive, including softneck and hardneck varieties. The softneck varieties, known for their pliable stems and abundant cloves, dominate the market, while the hardneck types, characterized by their woody central stem and complex flavor, attract gourmands and connoisseurs. Whether it's the pungent and spicy Rocambole, the mild and versatile Silverskin, or the robust and bold Purple Stripe, each garlic cultivar carries its charm to complement an array of culinary delights.

The benefits of garlic extend beyond the farm and into the kitchen, where it adds a delightful punch to countless dishes. From sautéed vegetables and creamy pasta sauces to hearty soups and marinades, garlic's versatility knows no bounds. Chefs and home cooks alike treasure the potent and savory flavor garlic lends to their creations, making it an essential pantry staple.

Health benefits

Beyond being an essential ingredient for many dishes, garlic has a wide variety of positive health effects. Whether it is increasing your body’s immunity or decreasing inflammation, numerous studies have shown the benefits of garlic beyond the palate.

Garlic is typically harvested in Washington during June and July, so now is the perfect time to try a new recipe in your kitchen.