Washington’s sweet corn surprise

Daniel Schafer
Communications

You might think of corn as a distinctly midwestern crop. Drive through Illinois or Iowa and you’ll see  field after field of it. But corn is an ancient grain with roots in the western hemisphere. According to the Smithsonian Institute, “Humans first started selectively breeding corn’s wild ancestor teosinte around 9,000 years ago in Mexico.” The story of corn is a fascinating one, especially because it has become a central crop for the United States. In fact, it is grown in every state. In this blog, we’ll explore corn’s role in Washington agriculture.

Sweet corn and field corn

The reason you might see so much corn on a road trip across the United States is that it’s the number one field crop in the country in terms of production. But there are two main types of corn: sweet corn and field corn, and each has its own uses. Sweet corn is eaten fresh, and it’s the type you get at the grocery store in the can or from the freezer section. Meanwhile, field corn is used to produce products like cornmeal. It’s also used for cattle feed and ethanol.

It’s primarily field corn that is grown in the fields of Illinois and Iowa. Meanwhile, Minnesota, Washington, and Wisconsin are the top three states for sweet corn production.

Washington's sweet corn

Grant County leads the way in sweet corn production in Washington, but farms across the state grow it. In fact, in 2022 Washington farmers harvested 69,500 acres of sweet corn on the way to a total production of 14,565,800 CWT and a total production value of $114,173,000, according to USDA.

But it’s not just the production value that makes sweet corn important to Washington farms. That’s because it’s a rotation crop — one that’s used to give soil time to regenerate after growing other crops. In Washington, those crops are often potatoes or wheat.

Much of the sweet corn grown in Washington — about 87% — is processed. That is, it’s canned or frozen. You can learn more about how corn is processed by watching this clip from Washington Grown:

Try Washington sweet corn this season — or enjoy it later!

We said earlier that there are two main types of corn, but there are many specific varieties. One thing they all have in common, though, is that they’re a great source of vitamin C. One of the great things about Washington sweet corn is that, even though its flavor is unbeatable when fresh, it still tastes great (and is good for you) from the can or out of the freezer. So whether you enjoy it fresh (we’re in the tail end of harvest season now) or you store it away in your freezer to enjoy this winter, Washington sweet corn is always a great choice!

The Flavor of Success: How Olympia Coffee found its way to South Korea with the help of WSDA

Daniel Schafer
Communications

Never underestimate the power of great coffee.

Washington is known for its great coffee — from Port Angeles to Spokane to Goldendale to Bellingham, we’ve got some of the best cafés in the world. But something special has been brewing in Olympia. Actually, I should say something special has been roasting. This is the story of a Washington business with global reach, and how Washington State Department of Agriculture (WSDA) helped increase that reach, to share great coffee with the world. 

Olympia Coffee: Transparent sourcing and top-quality roasting

Sam Schroeder and Oliver Stormshak purchased Olympia Coffee in 2010, though the pair had worked for the previous owners since 2005 and 2009 respectively. They sought “to create a strong independent coffee roaster in the heart of the Pacific Northwest that will bring our coffee culture into the twenty-first century,” according to the company’s website. Olympia Coffee has accomplished this, and they’ve also succeeded in creating a transparent, equitable business that has created valuable partnerships throughout the supply chain that provides the coffee beans they roast. You can learn more about Olympia’s Coffee’s process in this short documentary, From the Source.

The combined efforts of Olympia Coffee and its partners have not gone unnoticed. The company has earned national acclaim, including first-place finishes in the 2023 U.S. Coffee Championships, where Co-owner Sam Schroeder won the Coffee in Good Spirits Championship and one of Olympia Coffee’s team members, Jake Donaghy, won the Cup Tasters Championship.

Though Olympia Coffee has sourcing partnerships with farmers in Central America and South America, it was being named Micro-Roaster of the Year by Roast Magazine in 2013 that sparked a different kind of international partnership — this time, in South Korea. 

A new partnership 

In late 2012 Roast Magazine made the announcement. Its Micro-Roaster of the Year would be Olympia Coffee. Though the award didn’t make national headlines, people in the coffee world noticed, including Jongseok Won, a café owner in Busan, South Korea. Mr. Won was intrigued by Olympia Coffee’s story and ordered some of the company’s beans from an overseas direct coffee-selling website called GoCoffeeGo.com. After trying the coffee, “he promptly fell in love with it and dreamed that someday he would bring it to Korea,” says Danny Kim, the WSDA’s South Korea representative. 

Condisco Coffee in Seoul, South Korea.

In time, Mr. Won began preparations for a new café in Seoul — one that would serve exclusively
Olympia Coffee. But making his dream a reality was a challenge. Mr. Won contacted Olympia Coffee via email, but both parties needed help navigating the export of products from the United States. That’s where Danny Kim comes into the story. With the help of Kim and the WSDA International Marketing Program, Won was able to connect with his partners in Washington and navigate the export process that would eventually bring Olympia Coffee to Seoul.

But the partnership would run even deeper. In February 2023 Danny Kim, who is based in South Korea, traveled with Mr. Won to Olympia to visit Olympia Coffee in person. The pair spent four days in Washington, learning about Olympia Coffee’s roasting process and visiting all its cafés because, as Danny Kim explains, “Mr. Won wanted to experience as much as possible and feel the philosophy of Olympia Coffee.” Then, in September, Olympia Coffee exported its first coffee shipment to South Korea, just in time for the grand opening of Condisco Coffee, Mr. Won’s new café in Seoul.

A model for the future

The partnership between Olympia Coffee, Jongseok Won, and WSDA offers a model that can be applied again and again. When Washington producers like Olympia Coffee aim to expand internationally, it can be challenging to navigate the export process. But WSDA is a committed partner that can help producers connect with trade partners and share Washington’s products — and in this case, products that started in Central and South America — with the world. 

To learn more, visit the WSDA International Marketing webpage. 

Japanese scholars explore the heart of Washington agriculture with WSDA

Daniel Schafer
Communications

Students practice apple inspection.

Students from Tokyo University of Agriculture visited Washington State Department of Agriculture (WSDA) in Olympia on September 20th. The group of 23 students and two professors learned about Washington agriculture and WSDA’s work to connect Washington-grown products with the world.

Apples and international trade

The day kicked off with an engaging session led by Rianne Ham, the agency’s International Marketing Program manager. Ham spoke to students about WSDA’s international marketing efforts as well as Washington’s key international trading partners.

Inspection supervisor Olivier Silva.

Next, the visitors had the opportunity to learn about one of Washington’s most famous crops — apples. To begin, students and professors sampled several varieties, including Granny Smith, Fuji, Rockit, and more.

In addition to plenty of apple sampling, students had a hands-on lesson on how WSDA helps ensure the quality of its apple crops. Fruit and Vegetable Inspection Supervisor Olivier Silva taught students how to look for imperfections and damage on apples, and explained the process that apples are required to go through before leaving the processing facility.

Lessons in grain inspection

The Olympia visit concluded with WSDA’s Grain Inspection Program Manager Philip Garcia teaching students and faculty about grain inspection. Students received a hands-on lesson on gathering samples, spotting imperfections, and more. Following these demonstrations, Garcia also conducted a thorough question and answer session where students learned more about Washington’s export process and the wide variety of foods that are produced across our diverse state.

Students work with Grain Inspection Program Manger Phil Garcia to practice grain inspection.

A statewide tour

But the visit went far beyond the classroom. In addition to lessons held in the WSDA offices, the group from Tokyo University of Agriculture traveled to the Yakima Valley where they toured one of the orchards run by Allan Brothers Fruit. Our visitors then followed the course of the apples to an Allan Brothers packing facility in Yakima where they learned about food and safety guidelines at the facility, following the sorting, sizing, and packing process from start to finish.

During the tour and observation, WSDA fruit and vegetable inspectors Jose Briseno and Colton Denton performed quality control inspections, explaining the process to the group. Briseno and Denton also explained how inspections for exports to different countries require different plans.

Jose Briseno and Colton Denton demonstrate quality control inspections.

A successful visit

After their five-day journey, the students and professors from Tokyo University of Agriculture returned home equipped with valuable knowledge about Washington State agriculture. One student, Kazuma Matsuo, shared that he was surprised and impressed by the large scale of Washington’s apple production after visiting Yakima. Meanwhile, Professor Masao Takayanagi, who was the faculty member leading the trip, shared that he and his students were pleased with the experience, saying “The visit was very stimulating, and [students learned] a lot about what is happening in agriculture in Washington.”

The essence of Washington-grown grapes: A toast to excellence

Daniel Schafer
Communications

When it comes to viticulture (growing grapes) and viniculture (making wine), Washington State is a
national leader. Though the wine industry in the state has exploded over the last quarter century, it has been a part of Washington’s agricultural identity for much longer, with the state’s first winery opening in 1874 (For more on Washington’s grape and wine history, see this 2015 article from the Seattle Times). With a rich history and vibrant present-day community, Washington-grown grapes have earned a reputation for producing exceptional wines. In this blog, we'll take a closer look at what makes Washington-grown grapes so special.

Eastern Washington is recognized for premier grape cultivation, but they also grow on the west side

Central and eastern Washington are best known for grapes, and for good reason. More than 17,000 acres are dedicated to growing grapes in the Yakima Valley alone. This area is also home to more than 90 wineries that produce more than half of Washington’s wine grapes, according to Yakima Valley Tourism. But western Washington has been pivotal in the state's viticultural growth as well. This region is known for its cool maritime influence and, as Washington State University Viniculture and Enology tells us, is therefore ideal for growing grape varieties like Pinot Noir and Chardonnay. The temperate climate and well-drained soils have contributed to the success of these grapes, resulting in highly sought-after premium wines.

Washington State boasts a diverse range of wine regions, each with its unique characteristics. According to the Washington State Wine Commission, there are 20 American Viticultural Areas (AVAs) in Washington, encompassing an array of microclimates and soil types. Some of these AVAs share territory with our neighbors to the south and east. Columbia Valley, Columbia Gorge, and Walla Walla Valley overlap with Oregon, while Lewis-Clark Valley is split between Washington and Idaho. But regardless of which part of the state you’re looking at, from the renowned Columbia Valley to the emerging AVAs like Red Mountain and Horse Heaven Hills, each region offers opportunities to grow grapes and produce high-quality wines with distinct flavors, underscoring the importance of this sector of Washington agriculture. 

Want to learn more about Washington grapes? Check out this episode of Washington Grown.

Impressive production numbers

As any winemaker will tell you, the synergy between grapes, soil, and sun is crucial. Washington's unique combination of volcanic, glacial, and sedimentary soils, coupled with abundant sunshine during the growing season, provides an ideal environment for grape cultivation. The Washington State Wine Commission explains that our state’s unique combination of climate and soils offers myriad opportunities for grape growers. What’s more “The state’s northerly latitude offers a growing season that sees up to 17 hours of sunlight a day during the summer, considerably longer than many other wine regions.”

The significance of Washington-grown grapes in the global wine market is underscored by the state's production statistics. According to the most recent Washington Wine Grape Production Report, Washington produced over 240,000 tons of wine grapes in 2022. While grape and wine production decreased slightly in Washington during the pandemic, 2022 saw levels rise to just below pre-pandemic levels. And while Washington may rank second to California in annual grape production by volume,  the ongoing expansion of vineyard acreage mirrors the increasing demand for its exceptional grape varieties with a 34% increase in growth last year alone, according to Washington Grown Magazine.

Washington grapes are central to our agricultural identity 

With its reputation for excellence in winemaking, Washington State continues to be a destination for wine enthusiasts and a key player in the American wine industry. So, the next time you raise a glass of Washington wine, remember the dedication and passion that goes into crafting these exceptional bottles from our very own backyard.

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!

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! 

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. 

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.