The backyard gardener's favorite root vegetable: Carrots

Daniel Schafer
Communications

Carrots may be the quintessential backyard or community garden vegetable. They also have quite the
pedigree. Scientists believe these tasty roots originated in present-day Iran and Afghanistan. We also think it was first cultivated by farmers between four and five thousand years ago. In other words, people have been enjoying carrots for a long time!

A Washington state specialty

Carrots grow especially well in Washington. That’s one reason why they’re so popular in backyard and community gardens, as well as among commercial farmers. In fact, Washington is the nation’s #1 producer of processing carrots (we’re the #4 producer of fresh carrots). Each year, about 10,000 acres of carrots are grown in the state, with an annual crop value of about $15 million, according to the Washington State University Extension.

One reason carrot growers are so prolific in Washington is our climate. Carrots want lots of sun but prefer mild temperatures that can offer cool soil. 

Want to learn more about carrot production in Washington? Check out this episode of Washington Grown!

Carrots are packed with things that can help you stay healthy

Growing up, you probably heard that eating carrots is good for your eyes. Good news! Research backs that claim up. In fact, carotenoids, which are found in carrots, may decrease the risk of age-related macular degeneration.

 

In addition to helping your eyes stay healthy, carrots are a great source of Vitamin A. And if it weren’t for carrots, Americans would have a hard time getting enough of it. That’s because the average American gets about 30% of their Vitamin A from carrots!

Finally, did you know that some varieties of carrots have their own unique benefits? For example, red carrots can help rid your body of toxins.

Carrot season in Washington

Carrots have a long harvesting season. That means, if you love Washington-grown carrots, you’re in luck. You should be able to get your hands on fresh carrots by visiting a nearby farm stand. As autumn begins in Washington, be sure to include plenty of carrots on your plate!

Summer’s sweet treat: Watermelon

Daniel Schafer
Communications

Watermelon is one of the most beloved summer treats in the U.S. Americans eat more of it than any other melon — more than 14 pounds per person per year! In fact, we eat so much watermelon that domestic production can’t keep up with demand. The U.S. imported about 1.7 billion pounds of watermelon in 2019, which is about one-third of all the watermelon consumed here. 

Yes, it’s safe to say that we love watermelon. But because it typically grows in very warm climates, you may not think of it as a Washington crop. In this blog, we’ll share everything you need to know about Washington-grown watermelon and why it might be a good addition to your community or backyard garden.

Watermelon: A sweet treat packed with good stuff

There’s some debate as to whether watermelon is a fruit or a vegetable. The National Watermelon Promotion Board says that it could be considered either — or both! But regardless of whether we call them a fruit or a vegetable, one thing is undeniable: they’re really good for you. In fact, watermelon is a good source of Vitamin A, which contributes to eye and skin health. It also has Vitamin B6 and Vitamin C, both of which help strengthen your immune system. Watermelon is also a good source of potassium. 

But beyond having plenty of vitamins, watermelon can also help you hydrate. In fact, watermelon are made up of over 90% water. This is probably one reason why it’s such a popular summer snack!

Washington-grown watermelons

While Washington is not one of the top producers of watermelons in the U.S., they do grow well here. In fact, two separate trials conducted by Washington State University’s Vegetable and Research Extension showed that over 130 varieties of watermelon can be grown in our state. And while you might assume the trials were conducted in hot, sunny Eastern Washington, they actually took place in Mt. Vernon and Vancouver.

Even though WSU's watermelon trials took place on the west side of the state, growing them there requires some extra special care  — and quite a bit of luck. Once your watermelons begin to grow, it’s a good idea to get them off the ground to keep the fruit from rotting. Even though they need a lot of water, watermelon don’t want to wallow in it. Once that’s done, you’ll need to hope for a string of hot, sunny days. Without them, your watermelons will probably not ripen. 

It’s a different story in central and south-eastern Washington, though, where summer holds on well into September. In this part of the state, gardeners and farmers will need to make sure their watermelons are getting plenty of water, but the sunshine probably won’t be in short supply. It’s thanks to this part of the state that Washington is able to produce some watermelon commercially. In fact, according to Oregon State University, Washington and Oregon cultivate nearly 2,000 acres of watermelon each year.

The end (of watermelon season) is near

Washington-grown watermelon are in season now. With summer winding down, don’t miss your last chance to get your hands on one of these locally-produced sweet treats. It’ll be sure to help brighten your day as we count down to autumn.

A Washington-grown superfood: Cranberries

Daniel Schafer
Communications

When it comes to cranberries, Washington State is a hidden gem. While the Evergreen State might notnbe the first place that comes to mind when you think of cranberry production, our state is one of only a handful of states that grows them. In this blog, we’ll offer some insights on Washington’s cranberry production, as well as why we should be grateful to have this superfood growing in our metaphorical backyard.

Cranberry production in Washington state

Cranberry harvest is on the way — September through November is peak season — and based on yields from past years, the state will likely produce over $10 million worth of these tart berries. 

Washington is home to over 100 cranberry growers who cultivate on average 1,600 acres, according to the Oregon State University Extension Service. These farmers power the Washington cranberry industry to a top five national ranking in terms of production, with Washington producing over $175,000 barrels in 2016, according to USDA.

Farmers have been growing cranberries in Washington since the late 19th century. Today, there are three growing regions in the state: The Long Beach Peninsula (Pacific County), Grayland (Pacific and Grays Harbor Counties), and Lynden (Whatcom County).

The state's unique climate, with its cool temperatures and plentiful rainfall, creates the perfect conditions for cranberry cultivation. These shallow-rooted evergreen vines that grow low to the ground and are long-lived perennials.

You can learn more about Washington cranberries from this clip from Washington Grown.

A Washington superfood

Only about 5% of cranberries grown in the U.S. are sold fresh. Most of the remaining 95% are processed into juices, though some are also dried. However you consume cranberries, there’s no doubt that they are incredibly good for you, offering numerous health benefits.

Rich in antioxidants: Cranberries are loaded with antioxidants, including vitamin C, quercetin, and anthocyanins. These compounds help protect your cells from damage caused by free radicals, which can reduce the risk of chronic diseases.

Anti-inflammatory properties: Chronic inflammation is linked to various health problems. Cranberries contain anti-inflammatory compounds that may help reduce inflammation throughout the body.

Incorporating cranberries into your diet can be as simple as adding them to salads, yogurt, smoothies, or baked goods. Whether you enjoy them for their unique tart flavor or their potential health benefits, cranberries are a tasty and nutritious addition to your diet.

From (marshy) field to kitchen: Cranberry culinary adventures

Cranberries are incredibly versatile and can be used in a variety of recipes. From traditional cranberry sauce to creative dishes like cranberry-stuffed chicken breast or cranberry salsa, these berries add a delightful tangy twist to any meal.

One of the most popular uses for cranberries is in baking. Cranberry muffins, scones, and cookies are beloved treats that showcase the tartness and vibrant color of these berries. Consider trying your hand at baking a cranberry pie or tart, which combines the sweet and tart flavors of cranberries with a flaky, buttery crust.

Whether you’re baking or adding fresh cranberries to salads or salsas, this Washington-grown crop is a healthful delight that can’t be missed. Cranberry harvest is on the way. Be sure you don’t let the season pass without trying delicious Washington cranberries!

Natural Resources Assessment Section gets a new identity: Welcome to "Natural Resources and Agricultural Sciences"

Kim Vaughn
Communications

We have some exciting news to share! The Washington State Department of Agriculture (WSDA) is undergoing a transformation that reflects our commitment to innovation, expansion, and adapting to the changing landscape of natural resource management. Our esteemed Natural Resources Assessment Section (NRAS) is now evolving into the more encompassing "Natural Resources and Agricultural Sciences." This rebranding marks a significant step forward in our mission and objectives.

Embracing a new identity

The decision to rebrand our Natural Resources Assessment Section to "Natural Resources and Agricultural Sciences" comes after careful consideration. We believe this updated name better represents the diverse spectrum of activities, research, and initiatives we engage in. Our work extends beyond traditional assessment, encompassing cutting-edge agricultural sciences. This shift mirrors our dedication to excellence, sustainability, and a holistic approach to resource management. 

What is NRAS?

The NRAS has been diligently working at the interface between agricultural production and environmental quality. Our research spans various critical areas, including:

1. 1. Agricultural land use practices:   NRAS specialists map and inventory crop acreage through visual surveys, aerial/satellite surveys, and federal data. This data helps us review current crop production and evaluate changes in land use through the years, including land removed from production.
   2. Pesticide usage: We meet with grower groups, consultants, and industry representatives to compile anonymized information about pesticides used, application rates and dates, and modes of application on different crops. This helps us understand changes in pesticide usage and pest pressure.
   3. Water quality: NRAS works to understand how pesticides and fertilizers might affect Washinton State’s water resources. We monitor water for pesticides and work with other programs at WSDA, the agricultural community, and regulators on education and outreach about our findings and good management practices for pesticide use.
   4. Water quantity: A reliable water supply is essential for Washington’s agricultural production. We study water supply issues throughout the state to see how things like increased drought frequency may affect agriculture. We also work to make sure needs and challenges specific to agricultural producers are addressed in water supply projects throughout the state. .
   5. Soil health: Soil serves as the fundamental basis for agriculture, and it is of utmost importance to ensure its well-being. We work with partners at the Washington State Conservation Commission and Washington State University in the Washington Soil Health Initiative (WaSHI). Through research, outreach and education, funding, and policy support, WaSHI improves soil health in Washington for increased agricultural resilience and economic viability.  

Our ongoing commitment

The programs under the NRAS umbrella have a shared goal: to protect public health, preserve the environment, and support the viability of agriculture in Washington. Our dedication to excellence remains steadfast as we continue to work tirelessly to achieve these objectives.

For more information about our programs and the important work we do, we invite you to visit the main NRAS webpage. There, you can delve deeper into our research, initiatives, and the ways in which we are contributing to the sustainable future of agriculture and the environment in Washington state. We are excited about the possibilities that lie ahead and are grateful for your continued support as we embrace this new identity and all the opportunities it brings. Together, we will make a positive impact on the future of agriculture and natural resource management.

 

Innovation and commitment: How WSDA Food Assistance is reshaping hunger relief

Daniel Schafer
Communications

“Our job is to feed people.” 

The WSDA Food Assistance team.

It sounds like a simple objective, but the act of feeding hungry people across Washington State is nothing short of a herculean effort involving hundreds of dedicated people and dozens of community and state organizations. At the center of this effort is the Food Assistance Program at Washington State Department of Agriculture (WSDA).  

In Washington’s hunger relief landscape, WSDA’s role is multi-faceted. The Food Assistance Program manages and distributes funds and food that comes from the Federal government as well as the state. It’s a world full of acronyms, where one program may serve a particular niche while another attempts to cover a broad swathe of needs. The funds dedicated to hunger relief in Washington provide some idea of the scale of the need. Food banks and pantries received just under $5 million in funding from the state of Washington’s Emergency Food Assistance Program (EFAP) in 2019, according to the WSDA website. To put that into perspective, EFAP alone provided a staggering 148 million pounds of food to 1.12 million Washingtonians struggling with food insecurity. That’s on top of food provided by the Federal government, an amount that totaled $32 million last year. 

It’s easy to see why Kim Eads, the program manager for WSDA’s Food Assistance Program, and her team take their work so seriously. “If we don’t do our job, hunger relief organizations don’t get funding and we can’t feed people,” she says. 

Eads has worked for various agencies in Washington as the state’s hunger relief efforts have evolved, and in August 2023, she celebrated 35 years on the job. Today, Eads is highly respected in the emergency food assistance community, developing new programs and directing WSDA’s efforts to address food insecurity in the state. But Eads is quick to point out that none of the work going on at Food Assistance would be possible without the dedication of her team, and those across the state working in the hunger relief sector.  

“I could not have had a better team of committed people,” says Eads. “They do this work for the same reasons. We sometimes disagree, but we remember why we’re here and we work hard. Whatever we do, we are mindful of why we’re doing it.” 

A dedicated staff leads this important work 

WSDA’s Food Assistance program serves as the conduit for state and federal dollars and food that must be distributed to food banks, food pantries, and similar organizations throughout Washington. The work is important, and the program’s 16 employees are acutely aware of this. 

“If Food Assistance stopped functioning, a lot of people would go hungry,” says logistics specialist James Scovel, who has worked with the program his entire career, since 1997. Without Food Assistance, “people wouldn’t get the food they need to survive day to day,” he continues. “That means something. This is a meaningful job, and not a lot of people get to say that.” 

Jeff Mathias, the Food Assistance farm to community specialist lead, adds that “it’s all about feeding hungry people.” Mathias goes on to say that the results of the work being done in the Food Assistance program is tangible. “When it comes to getting work done, we know why we’re doing it, there’s no disconnect. Because of the work that we do today, someone is going to get fed.” 

Scovel and Mathias’ outlook is common among their colleagues, and this dedication and understanding of the gravity of the program’s work has led to a high degree of retention and engagement in the program. 

“You get hooked,” says Kyle Merlich, the program’s lead food assistance specialist and a ten-year Food Assistance veteran. Part of the reason people working in the Food Assistance Program are so dedicated is because government guidelines and community needs are always changing, adding a layer of challenge to the work, but also providing opportunities. “I have always felt there’s an upward trajectory with our work,” says Merlich. “There’s always more to learn. Our programs don’t have a ceiling.” 

Building the Food Assistance team 

Kim Eads has played a central role in building this dedicated, high-functioning team. “Kim pulls the best out of all of us,” says Lisa White, the program’s business operations administrator. White, has worked in Food Assistance for ten years and attributes much of her professional growth to Eads. “She saw something in me that I didn’t see in myself,” says White. “Kim asked if I would like to try a new project, and over time she gave me more and more responsibility,” she continues. “Little by little, she taught me things. And when I was able, I took those projects over.” White attributes Eads’ mentoring abilities to the fact that she cares for the people on her team. “It’s not just about her program, it’s about her people as well.” 

Kyle Merlich adds that Eads is adept in helping everyone on the team to move toward common goals. “Kim makes sure everyone knows they have a part to play in achieving our goals,” he says. But a key component is also valuing colleagues as people. Even though the Food Assistance team works hard, Merlich is quick to add that Eads ensures “there is time to get to know coworkers and value them as people, too.” 

Improving hunger relief in Washington 

WSDA’s Food Assistance program is dedicated to serving hungry people in Washington. This means understanding what people in communities across the  state need — and these needs are as diverse as the communities themselves.  

“The emergency food system is always evolving so our programs have to evolve,” says Kyle Merlich. “Food banks and food pantries are in the same situation — needing to adjust to a changing food system.” But the changing needs of communities also mean that Food Assistance must constantly evaluate their approach to make sure it’s effective. 

One innovation that the program has led in recent years is to empower food banks in smaller, and often rural, communities to make more decisions. This has allowed hunger relief organizations to serve the unique needs of their clients. “We are trying to give smaller organizations a say in how their dollars are spent, how the food is distributed, and how local matters in terms of food banks,” says logistics specialist, James Scovel. “Having decisions made on a smaller level provides local buy-in and allows for better facilities in smaller areas, and sometimes means more people can be employed there,” he adds. Hiring more people can be a game-changer for rural food banks, because it means the facilities can be open for longer hours or more days during the week, which in turn means they can serve more people. 

Seeing food as a system 

WSDA's Food Assistance Program is working to
connect farmers with local food banks.

In addition to empowering smaller food banks, WSDA’s Food Assistance Program has made it a
priority to approach hunger relief as a component of the larger food system. Hunger relief intersects with local food and agriculture, and the program has worked to leverage these intersections in a way that will better serve individuals and families in need. 

State and Federal programs have made it possible for food banks and food pantries to purchase food directly from farmers. This not only brings more fresh fruits and vegetables to food-insecure people in Washington, but it also supports local agriculture. What’s more, by helping get local produce into the hands of their clients, hunger relief organizations have the ability to provide culturally relevant and healthier foods that may not otherwise be available. 

This approach has been successful in Washington State, and the timing couldn’t have been better. Hunger relief has always been an uphill battle because the need almost always outpaces the ability to provide relief. But there are signs that Food Assistance and the hunger relief organizations they support are making a difference. Preliminary data shows nearly 10.8 million clients (including repeat clients) visited food banks and food pantries in Washington State during the 2023 fiscal year, which runs from July 1st to June 30th. If these figures hold, it would mean an increase of over 2.4 million visits from the previous year.

Need is increasing across Washington 

With more people visiting food banks than ever before, there is a need for more food to be distributed. In 2022, 181.4 million pounds of food were distributed in Washington. That figure will increase this year, with preliminary figures totaling just over 202 million pounds. For almost every metric, the need for hunger relief is increasing in Washington. The number of families served increased by almost 136,000 this year, while 1.7 million people visited a food bank or food pantry for the first time. 

With such a need, Washington requires the dedicated and capable team at Food Assistance, as well as their partners throughout the hunger relief ecosystem, including food bank and food pantry employees, farmers, and more.

“All the people who work here are all super important,” says James Scovel. “It’s the team that does it and it couldn’t be done without everyone.” 

Luisa Castro, the assistant director of Food Safety and Consumer Services – within which the Food Safety Program is housed – agrees. She also explains how Program Manager Kim Eads helps the team thrive through her example and leadership. “Kim Eads is a unique leader whose natural inclination is to serve and serve first,” she says. “This includes serving her team and serving the greater Washington community in need. It is obvious in everything that Kim does.” 

Reshaping hunger relief in Washington: A new report shows the impact of We Feed WA and its partners

Jessica Hernandez
We Feed WA

Food insecurity has long been a pressing issue in Washington State, and the COVID-19 pandemic has further exacerbated the problem. At the height of the pandemic, as many as one in three Washingtonians experienced or were at risk of experiencing food insecurity. Washington State Department of Agriculture (WSDA) stepped up to coordinate emergency measures with the We Feed WA program, which deployed over $133 million in combined state and federal emergency relief funds to prevent hunger and stabilize the local food supply chain.

A new report from WSDA describes how We Feed WA effectively worked to empower communities, combat hunger, and increase equitable access to food across the state at a time when food insecurity was rapidly growing. 

Underlying causes of hunger

The economic impact of the pandemic has been significant, affecting lower-income households and threatening the long-term viability of the agricultural industry. To achieve lasting change, WSDA realized it was crucial to address the systemic economic and societal challenges that perpetuate food insecurity.

Despite various federal and state programs to address food insecurity, the pandemic revealed the need for a more comprehensive approach. WSDA's Food Assistance Program has been instrumental in coordinating resources and providing support to community-based hunger relief organizations. However, a more sustained effort is required to tackle the root causes of hunger. 

A new approach to hunger relief in Washington State

Recognizing the need for a more equitable approach, WSDA initiated the We Feed WA pilot food program in 2021. This program was created with the goal of providing hunger relief and support to communities, particularly those underserved by existing food assistance programs. 

Through collaboration with hunger relief groups, community-based organizations, and food businesses, We Feed WA provides funding for emergency food for hungry people while supporting local food producers. What’s more, the program aims to address the diverse needs and preferences of communities in Washington State, ensuring culturally relevant and nutritious food options.

Striving for equity in hunger relief

Equity is a core value of We Feed WA, and the program sought guidance from the Washington State Office of Equity to ensure fair and inclusive processes in administering funding. Efforts are made to reach underrepresented individuals and communities throughout the state. Additionally, We Feed WA's core objectives include taking a client-centered, needs-based approach to hunger relief. Meanwhile, the program aims to address the diverse needs and preferences of communities in Washington State, ensuring culturally relevant and nutritious food options. 

Impact of We Feed Washington

In its first year, We Feed WA provided approximately 14.8 million pounds of food to those in need. The program's partnerships have significantly expanded food access channels, reaching underserved communities and promoting economic viability for local producers. In total, over 155 hunger relief and community-based organizations, along with approximately 173 food businesses, have contributed to this impactful initiative.

Looking ahead

The success of We Feed WA in its first two years has led to continued funding, with $35 million allocated through June 2025. By fostering collaboration and providing culturally appropriate food, We Feed WA aims to continue making a positive impact on food access in Washington State.

If you are passionate about tackling food insecurity and promoting equity in Washington State, download the full report, “A new vision for hunger relief: How We Feed WA is shaping a more effective, equitable approach to emergency food relief in Washington State.” This comprehensive report highlights the achievements of the We Feed WA pilot food program and its ongoing efforts to eliminate hunger and advance equitable food access in Washington. 

Celebrate Taste Washington Day on October 4th

Annette Slonim
WSDA Regional Markets

Taste Washington Day is a day for school districts around the state to celebrate Farm to School and local agriculture. This year, on Wednesday, October 4th nutrition services staff, school gardeners, teachers, administrators, and volunteers all over Washington will serve school meals with local ingredients and do activities to help children learn about the farms that feed us. Cafeterias across the state celebrate how Farm to School looks in their district by featuring local and Washington-grown products, farmers sign up to supply ingredients or speak at a local school, school gardeners host classes or lunchtime in the garden, and teachers do food and agriculture-related lessons in the classroom.

October is National Farm to School Month! If October 4th doesn’t work for your school, you can choose any day in October to join in on the Taste Washington Day fun.

Chief Leschi Schools Taste Washington Day 2022

How to participate

School districts: Food and nutrition services directors and staff can sign up on behalf of their district. Celebrations look different in each district and school, but some options include:

• Serving special menus with local ingredients. The Washington School Nutrition Association has developed some sample lunch and breakfast menus that use Washington-grown ingredients in each item. Click here to see more menu and recipe ideas.
• Highlight the Washington-grown foods already on your menu.
• Buy a product from a local farm to feature on the menu.
• Spotlight a “Harvest of the Month” crop.
• Participate in the “Washington Apple Crunch” at noon.
• Share your activities on social media with the hashtags #TasteWADay and #WAfarmtoschool.

Farmers: Sign up to join the list of participating farms for Taste Washington Day. WSDA will share your contact information and product availability with participating schools.

School gardeners: Let us know what activities you have planned in the garden for Taste Washington Day! Share photos on social media using the hashtags #TasteWADay and #WAfarmtoschool.

Teachers and educators: Feature a lesson on Washington agriculture, food, or nutrition. Let us know what you have planned! Some farmers love to do classroom visits. If you are seeking farmers in your area, contact WSDA Farm to School. 

Principals, superintendents, parents, administrators, and community members: Find out what’s going on for Taste Washington Day in your classrooms, cafeteria, or garden. Support it and let the community know all about it! You may also be able to help organize guest educators, farmer visits, or other activities.

Check out WSDA’s Taste Washington Day webpage for recipes, promotional sign templates, and other free resources to help you get started! 

How Taste WA Day works

School district food services sign up with WSDA Farm to School to participate, and share their local
menus, ingredients, or other Farm to School activities they have planned for the day. Other activities may include farmer guest speakers, taste tests, FFA presentations, or visits to a school garden. WSDA tracks and helps coordinate and promote all of the efforts statewide. Schools have access to free promotional templates and materials from WSDA, and receive information on participating farms to purchase products.

Farmers sign up to be a part of Taste Washington Day to offer to sell their products to schools, participate in school activities and receive information on participating schools. WSDA Farm to School Program helps with local food procurement by matching farms with schools, finding farmers to participate in school events, and other logistics.

This celebration was cooked up by the Washington School Nutrition Association (WSNA) and WSDA with support from Office of Superintendent of Public Instruction Child Nutrition Services (OSPI) to promote locally grown food served in school meals. Taste Washington Day serves as Washington State’s kick-off for the month-long celebration of National Farm to School Month in October.

For more information on Taste Washington Day, or to get help linking to your local school districts or farms, please contact Annette Slonim, WSDA Farm to School Lead, at aslonim@agr.wa.gov or 206-714-2757.

Washington’s Sweet Surprise: Peaches

Daniel Schafer
Communications

Peaches have been in the news recently amid stories of unpredictable weather wreaking havoc on Georgia’s peach crop. But in today’s blog, we’ll be talking about the peach’s place in Washington’s agricultural landscape. Don't feel bad if it surprised you to hear that we produce peaches. After all, they’re not in our top ten of most produced crops. That’s one reason why most people don't normally associate our state with this juicy fruit. When people think peaches, most of us imagine the warm sunshine of Georgia or maybe California (in fact, the top four states for peach production are California, South Carolina, Georgia, and New Jersey). But Washington produced 7,240 tons of peaches in 2022, according to USDA.

Peach basics

There are two basic types of peaches, according to the Agricultural Marketing Resource Center: clingstone and freestone. The clingstone varieties are used primarily for processing because the flesh of the peach tends to “cling” to the "stone," or pit, of the peach, which makes it difficult to separate. However, the pit of freestone peaches "freely" or easily separates from the flesh, making it better suited for eating fresh. According to USDA data, Washington largely produces fresh peaches instead of peaches that go on to be processed. These peaches grow across an estimated 1,300 acres in the state.

Thanks to the Washington Fruit Commission, we know that Washington produces many varieties of peaches and other stone fruits, including the donut peach, Elbertas, the Elegant Lady, and more. You can learn even more about Washington peaches from this 2019 episode of Washington Grown.

Ideal growing conditions

Peaches can grow across the state, but many come from central Washington. Peach trees prefer slightly acidic, well-drained soil, as well as sunny, relatively warm weather. That means they’re also susceptible to cold, so successful peach orchards tend to be on relatively high ground. This encourages good drainage as well as helping to avoid "frost pockets" that can occur in low areas and harm the fruit. Because peach trees like to stay warm, it's also important to keep weeds down around the tree. This way, more heat can be absorbed into the ground, instead of into the plants growing up around it.

For a limited time only: Washington-grown peaches

Peaches can add a fresh flavor to your plate. Even better, this tasty treat can be enjoyed fresh, in baked goods, or frozen for later. Peaches are in season now, so visit an orchard or farm stand near you, and try this wonderful Washington fruit!