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. 

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!

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! 

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. 

 

Sign up to help WSDA watch for high-priority invasive pests

Karla Salp
Communications

Is tomato fruit borer lurking in your garden? Or is Scots pine blister rust on your tree? Early detection is critical for protecting the state’s forests, parks, farms, and gardens from invasive pests and diseases.

That’s why WSDA’s Pest Program has a new project to be on the lookout for some of the nation’s highest-priority pests and plant diseases that are not yet known to be in the state.

The program will look for national high-priority pests including pests like spotted lanternfly, which has rapidly spread and decimated vineyards in the Eastern U.S.; apple proliferation phytoplasma, a type of bacteria that inhabits, impedes, and kills orchards; and the tomato brown rugose virus, which stunts tomatoes making their fruits unpalatable.

To look for these and other* pests, the WSDA Pest Program needs your help. They are asking farms, community gardens, parks, and even private property owners to sign up to participate in the project this summer. There are two ways to participate:

• Summer trapping – WSDA trappers will place traps early in the summer and check them several times throughout the season. The traps will be removed in the fall.
• Single site visit – WSDA staff will visit the site once to perform a visual inspection for pests. 

Specifically, the team is looking for properties that will have one or more of the following on-site this summer: 

• Fruit or nut trees
• Vegetables
• Fruiting shrubs/vines
• Ornamental trees/shrubs

While anyone in Washington is welcome to sign up, the program is especially interested in sites near highways or ports.

If you are willing to participate by offering your property for trapping or a site visit, please sign up to have your location considered. The Pest Program will review your information and contact you by May 15, 2023, to let you know if your property has been selected as a pest survey site for the upcoming season.

WSDA has a long history of looking for invasive pests to prevent them from establishing in the state. For example, the longest-running program is the invasive moth program, which has kept spongy moth (formerly known as gypsy moth) from establishing in Washington (despite numerous introductions) for almost 50 years. Public support and participation have always played a key role in protecting our state from invasive pests and diseases.

With your support and early detection, there is a much higher chance of eradicating or significantly slowing the spread of any new pest. 

*The complete list of pests for this project:

Scientific Name	Common Name
Lycorma delicatula	Spotted lanternfly
Adoxophyes orana	Summer fruit tortrix moth
Anthonomus rubi	Strawberry blossom weevil
Diabrotica speciosa	Cucurbit beetle
Helicoverpa armigera	Old world bollworm
Heteronychus arator	Black maize beetle
Neoleucinodes elegantalis	Tomato fruit borer
Thaumatotibia leucotreta	False codling moth
Phthorimea absoluta	Tomato leafminer
Candidatus Phytoplasma australiense 16SrXII-B	Australian grapevine yellows
Candidatus Phytoplasma mali 16SrX-A	Apple proliferation
Candidatus Phytoplasma phoenicium 16SrIX-B	Almond witches' broom
Candidatus Phytoplasma prunorum 16SrX-F	European stone fruit yellows
Candidatus Phytoplasma solani 16SrXII-A	Bois noir; Stolbur
Candidatus Phytoplasma ziziphi	Jujube witches' broom
Cronartium flaccidum	Scots pine blister rust
Magnaporthiopsis maydis	Late wilt of corn
Orthotospovirus Groundnut bud necrosis virus	Groundnut bud necrosis virus (GBNV)
Hymenoscyphus fraxineus	Ash dieback
Tobamovirus Cucumber green mottle mosaic virus	Cucumber green mottle mosaic virus (CGMMV)
Tobamovirus Tomato brown rugose fruit virus	Tomato brown rugose (ToBRFV)
Alectra vogelii	Yellow witchweed
Onopordum acaulon	Horse thistle