Cauliflower: A cruciferous crop worth celebrating

Kim Vaughn
Communications

Washington State, known for its fertile soil and diverse agricultural landscape, has gained recognition for a wide range of crops. Among these, cauliflower stands as a versatile and nutritious vegetable that thrives in the state's favorable growing conditions. In this blog, we'll delve into the world of cauliflower, exploring its cultivation, unique attributes, as well as its nutritional value and why it's a favored choice in low-carb diets.

Cauliflower growing requirements

Cauliflower thrives in cool weather when daytime temperatures are between 65-80 degrees Fahrenheit. It tends to be more sensitive to heat than its cousin broccoli. It does best when planted mid-summer for a fall harvest. 

Brassicas, in general, grow best in fertile, well-drained soils. The pH should be between 6-7 to discourage clubroot disease and maximize nutrient uptake. An 8-16-16 fertilizer will help cauliflower thrive. Space your plants 24” apart with 30” between rows. Gathering and tying the leaves when the head starts to form helps ensure the crop will be white and tender. One to 1½ inches of water a week will suffice. Harvest your crop before the leaves begin to turn yellow and before the buds start to separate. The plant will continue to produce offshoots if leaves are still present.

The biggest pest problem with cauliflower, and all brassicas, are those pesky cabbage worms. You can read more about them in our broccoli blog. Other challenging pests include cabbage root maggot, aphids, flea beetles, blackleg black rot, clubroot, and yellows. 

Favorite Washington varieties

Washington's cauliflower fields flourish with a variety of cauliflower types, each offering its unique taste and texture. Favorite varieties grown by Washington farmers include:

• Snowball 
  A favorite with Washington farmers, Snowball is known for its compact, snowy-white curds and is widely grown in the state.
  Matures in about 50-60 days.
• Synergy F1 
  Synergy forms a dense, firm head and performs well in the fall.
  Matures in about 75 days.
• Bishop F1
  An outstanding vigorous late-season variety that forms bright white heads.
  Matures in about 75-80 days.

Unique varieties

• Cheddar
  This vibrant orange cauliflower variety not only catches the eye but also offers a slightly nutty flavor, adding a pop of color to dishes.
• Purple
  The purple cauliflower variety is rich in antioxidants, making it not only visually striking but also a healthy addition to any meal.
• Romanesco
  With its mesmerizing fractal-shaped florets, Romanesco cauliflower is a favorite among chefs for its unique appearance and nutty flavor.
• Green
  Green cauliflower, sometimes referred to as "Broccoflower," is a cross between cauliflower and broccoli, offering a milder, slightly sweeter taste.

Nutritional information

Source: USDA Agricultural Research Service 

Good news for those following low-carb, ketogenic, and Paleo diets. Cauliflower has become popular as a substitute for starchier foods like rice and pizza dough. Cauliflower’s versatility as a non-starchy, high fiber alternative to breads is great whether you eat it raw, roasted, or riced, cauliflower offers a lot of bang for your nutritional buck.

In conclusion, the versatile cauliflower has found a well-deserved home in the rich agricultural landscape of Washington State. This cruciferous crop thrives in the state's favorable growing conditions, thanks to its preference for cool weather and well-drained, fertile soils. 

Moreover, cauliflower's nutritional profile is noteworthy, making it a favorite among those following low-carb diets and a popular choice for health-conscious individuals.

The crisp charm of Washington apples

Kim Vaughn
Communications

Washington state, with its diverse climate, fertile soil, and dedicated orchardists, is renowned as the "Apple State." In this blog, we'll explore the rich history and delightful diversity of apples in Washington, as well as some interesting facts and reasons why these apples are so special.

Washington's apple legacy

Washington's love affair with apples began in the 1820s when the first orchard was planted, and pioneers and settlers recognized the region's potential for apple cultivation. There are five main growing regions in the state. They are:

1. Okanogan
2. Lake Chelan
3. Wenatchee Valley
4. Columbia Basin
5. Yakima Valley

Today, there are over 175,000 acres of apple orchards, averaging around 100 acres in size, although some orchards are as big as 5,000 acres. It takes an estimated 40,000 pickers to harvest all of Washington’s apples. Washington’s apples are shipped to over 60 countries and according to the Washington Apple Commission is the largest apple-producing state in the United States! 

A bounty of varieties

Washington’s apple orchards are home to more than 2,000 apple varieties, but a few have gained international acclaim. The most famous include:

• Red Delicious: Known for its iconic, bright red color and sweet, juicy flesh, the Red Delicious is one of the most recognized apples in the world.
  
• Gala: With its crisp texture and a unique combination of sweet and slightly tart flavors, Gala apples are a popular choice for fresh snacking.
  
• Honeycrisp: This apple variety has taken the world by storm with its perfect balance of sweetness, juiciness, and crispness.
  
• Granny Smith: Loved for its tartness, this green apple is a go-to for baking, making apple pies, or enjoying as a refreshing snack.
  
• Fuji: Originally from Japan but now a Washington favorite, Fuji apples are sweet, crunchy, and perfect for salads or eating fresh.
  
• Pink Lady: With its distinctive pink skin and crisp, tart-sweet flavor, Pink Lady apples add a splash of color and zest to any dish.

For top-quality apples suitable for pie-making, cider production, snacking, or essential tree maintenance tips, explore the Washington Apple Commission's website for more details.

 

The healthier choice

Did you know that eating one large apple provides 20% of the recommended daily value of dietary fiber, 8% of the antioxidant Vitamin C, and 7% of your day’s potassium? All that deliciousness is packed into only 130 calories — with no fat, no sodium, and no cholesterol.

The USDA’s dietary guidelines recommend eating two cups of fresh fruit a day. That’s the equivalent of:

• 2 small apples, or
• 1 large apple, or
• 2 cups of sliced or diced apples.
  
  

Washington apple pride: Nurturing the nation's best

Washington State's apple orchards are not just a source of economic prosperity, but also a symbol of pride and a source of joy for the locals. These apples have a unique combination of flavor, crispness, and sweetness that sets them apart. Whether you're munching on a Red Delicious while hiking in the Cascades or enjoying a Honeycrisp at a local farmer's market, Washington's apples will leave an unforgettable taste in your mouth. Washington is proud to be the top producer of apples in the country!

Drought and soil survey for Washington’s dryland wheat farmers

Dani Gelardi
WSDA Soil Health Scientist

Are you a dryland wheat farmer affected by the 2021 drought? If you are, the Washington State Department of Agriculture needs your help. 

As part of its continuing work addressing soil health, WSDA is looking for information from dryland wheat farmers about soil management practices, particularly relating to drought. This information will be critical for the researchers involved in the Washington Soil Health Initiative as they learn ways to support agricultural operations enduring drought conditions in the future.

The Drought and Soil Survey will be open until May 1. The survey is detailed, but can be completed over multiple sessions and does not have to be filled out all at once. 

Questions will cover how you manage your soils, the cost of implementing different soil management practices, and the effects of the 2021 drought on your operations.

Results will increase our understanding of dryland production and help us communicate with decision makers so we can better support you. Survey takers will be anonymous, but we will make a summary of the responses available to the agricultural community. 

This survey is being conducted on behalf of the Washington Soil Health Initiative, a joint effort of WSDA, Washington State University, and the Washington State Conservation Commission to study soil health in our state and explore ways to improve it.

Soil health focuses on how well a soil system supports plants, animals, and people. It also recognizes the living nature of soils and the importance of soil microorganisms. Visit agr.wa.gov/AgScience to find our soil health page.

WSDA joins UW and WSU to learn more about COVID-19 impacts to agriculture

Hector Castro
Communications

The COVID-19 pandemic has not only taken a toll in lives, but has also led to significant economic hardship for many in our state, including those working in agriculture. Now, WSDA has joined with the University of Washington and Washington State University in an effort to survey Washington’s farms and ranches to learn how they have been weathering this deadly pandemic.

The hope is to learn more about the economic resiliency of our state’s farm operations and how they adapt, or recover, from an unforeseen event like the COVID-19 pandemic. Some farm businesses have seen little disruption to their operations, but others have suffered greatly during these past several months.

The Washington Farm COVID-19 End-of-Season Survey is open until Dec. 31 and is available in both English and Spanish. Any farm or ranch is invited to take part in the survey and all participants will remain anonymous.

There are about 80 questions in the survey, covering the type of agriculture operation as well as questions about finances before the pandemic and during this past year, including questions about how the two years compare to one another.  

Raspberry harvesting.

The survey questions are an effort to understand:

• What the major impacts were.
• Whether farms or ranches were able to adapt or transform their farm practices, and how.
• Which adaptations were the most successful.
• Why specific decisions were made.
• What barriers were encountered.
• What are the hopes and concerns of farmers and ranchers for the coming year.

The information WSDA, UW and WSU learn through the survey will help provide information for academic research and to government decision makers as they strive to develop policies to help businesses, including those in agriculture, recover from this crisis. 

The survey results will also be available to the public, though participants will remain anonymous. Visit the UW’s Center for Public Health Nutrition at nutr.uw.edu/cphn/wafarm to learn more about the survey project.

2019 sees dip in revenues for Washington crops with onions joining the Top 10

Hector Castro
WSDA Communications

Washington’s agricultural production dipped slightly in 2019 to $9.49 billion, down 2 percent from the previous year, according to the annual value of Washington agriculture production report from the U.S. Department of Agriculture, National Agriculture Statistics Service (USDA-NASS).

The Value of Washington’s 2019 Agricultural Production announcement was released this week. Among notable developments, a two percent increase in the value of onion production boosted it into the top ten, with a value of $181 million in 2019.

“Onions have always been right on the cusp of the Top 10, they’ve usually been in that 11th through 14th range for some time,” said Dennis Koong, deputy director of the USDA-NASS Northwest Regional Field Office. 

Apples remained Washington’s leading agriculture commodity, despite an 8 percent decrease in production value, followed by milk, which was up 13 percent from the previous year, and potatoes, which saw an increase of 19 percent. 

No data is yet available on how production has fared during 2020 and the financial impact of the coronavirus pandemic. All figures in this week’s report are for 2019. Also, USDA-NASS does not include data on marijuana production, as it is not a federally recognized agriculture crop. 

The 2019 Washington State Top Ten list of agriculture commodities 

1. Apples -- $1.95 billion
   
2. Milk -- $1.28 billion
3. Potatoes -- $934 million
4. Wheat, all -- $792.5 million
5. Cattle and Calves -- $698.7 million
6. Hops -- $475.6 million
7. Hay, all -- $$468 million
8. Cherries, sweet -- $393.5 million
9. Grapes, all -- $308 million
10. Onions, all -- $180.5 million

Several crops that did not make the top 10 list still had good years in 2019. These included blueberries, which reached a record high value of $153 million in 2019, a 10 percent increase from the previous year, barley, with a 39 percent increase in value of $29.9 million in 2019, and canola which, at $22.3 million, saw a fourth consecutive year of increasing values.

The USDA-NASS report also lists commodities that Washington leads the nation in growing, including hops, spearmint oil, apples, sweet cherries, pears and cultivated blueberries.

Visit www.nass.usda.gov for more agriculture statistics. 

Boosting seafood exports to Vietnam virtually

Rebecca Weber and Elisa Daun 

International Marketing Program 

Washington seafood has faced some recent challenges, from trade issues with China to reduced demand from restaurant closures due to the COVID-19 pandemic.

At the same time, opportunities for seafood have emerged, especially for Washington shellfish products and particularly in Vietnam. But travel restrictions have limited the ability for in-person meetings and activities like trade missions or visits to Washington from potential overseas customers.

Workers sorting mussels.

So WSDA’s International Marketing team looked for other opportunities where virtual tools could help exporters and importers connect.

We selected Vietnam as the first market to try out a virtual export-import visit. It has strong market potential and already ranks among the top 10 markets for Washington exporters. Our in-market representative was keen to work with us, and 2020 marks the 25th anniversary of resumed diplomatic relations between the U.S. and Vietnam.

We decided to kick off this initiative by working with a small group of companies that had worked with us before, since new programs have a higher potential for implementation challenges.

WSDA’s International Marketing Program typically has contractors in several countries who help us and Washington state businesses build markets and navigate import requirements. We worked with our contractor in Vietnam to set up an online matchmaking meeting in late June to help Washington seafood exporters connect with Vietnamese seafood importers.

Trade mission goes online

For the event, we used a video conference platform that features “breakout rooms” allowing participants to hold side conversations. Four Washington export companies and six Vietnamese buyer companies participated, in addition to the WSDA International Marketing team—who spent quite a few hours and practice sessions preparing for launch!

We compiled buyer and supplier company profile information and provided to participants before the meeting, so companies could prepare by becoming familiar with each other.

The program kicked off at 5:30 p.m. in Washington state -- which is 7:30 a.m., the next day, in Vietnam. Everyone was a little outside their regular work hours, but all seemed happy to accommodate the time difference.

We began with all participants together in one session for introductions, a short market briefing, and an update on Vietnamese seafood trends. Then, we used the rest of our two and a half hours for one-on-one matchmaking meetings between participating buyer and supplier companies. Using the breakout room feature, importers and exporters were able to have direct conversations, with the WSDA team joining different sessions to assist as needed. In total, we facilitated 12 individual meetings.

The ability for companies to “meet” in “separate rooms” was well received and we learned a lot from this inaugural program that will improve similar programs in the future.

Future virtual visits

Although no transactions have yet resulted, several companies are corresponding with each other and conversations between them are continuing. The Vietnamese buyers are interested and eager to import Washington shellfish, such as live geoduck, oyster and king crab.

The Washington companies said they found the meetings valuable and worth their time, and all the businesses that participated expressed appreciation for the opportunity to meet, even online.

We are now planning for future similar encounters with new product sectors, such as fresh produce, dairy, and specialty beverages, as well as value-added products. We plan to try this again ourselves, but also working through our trade association, the Western United States Agricultural Trade Association.

Visit agr.wa.gov/international if you own or work for a business interested in learning more about our export assistance programs or future virtual export-import events.

Washington Grown Season 5 premieres this weekend

Hannah Street
Communications

Washington Grown fans will be excited to learn its fifth season begins this weekend.

Anyone unfamiliar with the show is in for a pleasant surprise and a new world of award-winning, educational programming which this season will feature legumes, green beans, cabbage, carrots, and other specialty crops.

Washington apples, one of this
season's specialty crops, are harvested.

The first episode of the new season plays for Western Washington residents at 2:30 p.m., Oct. 1 on KOMO. While Eastern Washington residents normally have to wait until January or February to watch the latest season, the show will air on KIMA/KEPR/KLEW in the Yakima and Pasco regions at 5 p.m. on Saturdays beginning September 30.

Washington Grown connects consumers with the people who grow and process their food. Episodes often showcase local restaurants and businesses, tour farms large and small, interview growers, and walk viewers through recipes with the foods featured in the episode.

Sno-Valley Mushroom co-owners show off
their produce during a Washington Grown shoot.

A crew of adept camera operators and friendly hosts travel to every corner of Washington State, creating viewer-friendly narratives that explain how food gets from the farm to your table. It’s a chance for the state’s farmers to tell their story, explain their process, and be part of a conversation that includes all components of agriculture, including nutrition, food safety, best practices, and marketing.

If you miss an airing, all episodes of Washington Grown are uploaded to their YouTube channel, website and Facebook page the Monday after the program airs.

You can also visit www.wagrown.com for recipes, videos and more on Washington agriculture.

Washington Grown Season 5 Schedule*

Legumes - Sept. 30 and Oct. 1
Green beans - Oct. 7 and 8
Apples - Oct. 14 and 15
Who knew? - Oct. 21 and 22
Dessert - Oct. 28 and 29
Fingerling potatoes - Nov. 4 and 5
Grapes - Nov. 11 and 12
Cabbage - Nov. 18 and 19
Fresh greens - Nov. 25 and 26
Carrots - Dec. 2 and 3
Potatoes (french fries) - Dec. 9 and 10
Farmers market - Dec. 16 and 17
Beverages - Dec. 23 and 24

*This schedule is tentative and subject to change.

WSDA official to speak at annual Pacific NW food safety workshop

Susie Bautista
Food Safety & Consumer Services

Federal, state, university and food industry members are gathering to discuss safe food processing and safe on-farm produce operations next month in Portland at the annual Pacific Northwest Food Safety and Sanitation Workshop Nov. 8-9.

Several employees from WSDA’s Food Safety and Consumer Services Division will be joining the conference as part of the agency’s on-going efforts at promoting food safety. Among the WSDA officials attending will be Claudia Coles, the division’s policy and external affairs manager. Claudia is a well-established training specialist and will share her insights on the federal Food Safety Modernization Act (FSMA). Claudia will also discuss ways to support effective food safety and sanitation processes to minimize the risk of foodborne illnesses.

Milk bottle line

Miriam Burbach of the Food and Drug Administration’s Seattle District Office, will discuss implementation of the new FSMA rules.

The conference typically draws people in the food processing and food safety industries, such as food and animal feed processors, service providers to the food industries, food retailers, sanitation suppliers, consultants and regulators.  

The FDA, Northwest university extensions, WSDA, Oregon Department of Agriculture and the Northwest Food Processors Association work together to put on this annual event.

Agenda items for the conference include:

• The basics of microbiology with a focus on Listeria monocytogenes
• Choosing effective sanitizers and hand hygiene practices
• Pest Control
• Implementation of FSMA
• Whole Genome Sequencing
• Good Manufacturing Practices
• Irrigation Water testing

WSDA will host an informational booth where attendees will be able to find information on multiple food safety topics. If you can’t make it to the conference, but are still seeking food safety information, or updates on courses and workshops, visit the Washington State Food Protection Task Force website.

New WSU president and agricultural representatives get acquainted

Kathy Davis

Communications

Washington State University, established in 1890, has a long history of working with and supporting our state’s agricultural community. And the diverse array of farming, ranching, processing and growing interests across Washington are well aware of that connection.

WSU President Kirk Schulz and
WSDA Director Derek Sandison

That was confirmed at a meet-and-greet with industry representatives and WSU’s new president, Kirk Schulz, initiated and hosted by WSDA’s Director Derek Sandison. With only 45 days under his belt at the helm of this institution serving more than 29,000 students, President Schulz said he appreciated the opportunity for face time with the 25 agriculture reps who attended the gathering in Yakima on July 28.

In his opening remarks, Schulz noted that he grew up in large urban areas and knew little about ag. “While attending Virginia Tech, I met a student majoring in poultry science – I didn’t know there was such a thing,” he joked.

But his seven years as president of Kansas State University – as well as teaching stints in Mississippi, Michigan and North Dakota -- gave him experience with the vital connection between education, research and agriculture.

Washington Cattleman's Association Executive VP Jack Field
speaks with WSU President Kirk Schulz.

Every person at the meeting acknowledged the importance of their partnership with WSU. Representing fruit, beef, dairy, wheat, grain, wine, potatoes, mint and more – attendees around the table gave the president an overview of their area and sparked discussion of issues important to them.

From the animal diagnostic lab to endowments; the Wine Science Center to on-campus greenhouses, speakers cited examples of how WSU adds value to their industry.

For instance, Jay Gordon with the Dairy Federation, lauded “a neat WSU program that has kids milking cows and making cheese and ice cream.” He noted that veterinary students get to work on a dairy and food science students learn about dairy products. The cheese-making expertise from the famous Cougar Gold brand has broad value, he said.

President Schulz emphasized that he’s a big believer in collaboration and cooperation, across industry interests, as well as with other academic institutions such as the University of Washington and University of Idaho.

He ended the session by suggesting that the group convene regularly.
“It’s important to have these conversations on a regular basis, not just when there are problems,” he said.

Longtime farm families highlight changes in agriculture

Mary Beth Lang
Bioenergy and Special Projects Coordinator

To celebrate Washington's 125th birthday, WSDA reached out to our Centennial Farm families - those families who had been recognized for continuously operating the same farm for at least 100 years at the time of the state's Centennial.

More than 400 farms participated in the 1989 Centennial Farms project. From these families, we learned about the establishment and early history of farms from across the state. Taken as a whole, they told the story of how Washington was settled, how the public land laws were used to acquire farmland, and how farm families were instrumental in building communities and setting the course for the state.

The author visits with Centennial Farm 

owner Rick Nelson at the 125^th 

Anniversary of Statehood event, Nov. 11, 2014.

In 2014, we wanted to find out whether these farms were still owned by the same families and to learn a little about what had changed over 25 years. Over the course of a year, aided by hardworking volunteers, we heard back from 286 farms, with 88 percent reporting the farm was still in the same family.

The responses provide a snapshot of each farm’s 2014 ownership, size and operation. Together, they illustrate many of the changes that have occurred on our state’s farms over the past 25 years, including:
• The increased emphasis on “buy local” and sustainable agriculture.
• The advent and growth of organic farming.
• Major changes in the production of many of our top agricultural commodities.

To wrap up the project, we are producing an online publication -- Washington’s Centennial Farms, 25 Years Later. It includes information about all 286 participating farms and focuses on changes to these farms and our state’s agricultural industry over the last 25 years.

Cover of Centennial Farms publication

The Overview chapter and the first of eight regional chapters are now available on the WSDA website. The rest of the regional chapters will go online in the coming weeks.

I was a member of the small team that carried out the original Centennial Farms project and have led the 2014 project. I feel privileged to be connected with Washington agriculture all these years through my work at WSDA and to have had the opportunity to reconnect with farm families who have been part of our state’s history and agriculture industry for more than 125 years.