Taste Washington Day Celebrates Local Food and Farm Connections

Annual event highlights the bounty and diversity of Washington-grown foods

The 13th annual Taste Washington Day, a joyful celebration of locally grown foods in school cafeterias across Washington state, kicked off this year with great enthusiasm. Representatives from the farm to school program at the Washington State Department of Agriculture (WSDA) embarked on a special journey to witness firsthand how schools in the Ellensburg School District integrate locally sourced ingredients into their meals.

The first stop on their visit was the Ellensburg High School Central Kitchen. The group had the pleasure of meeting with school nutrition leaders Alexandra Epstein-Solfield, Child Nutrition Director, and Charlotte Green, Nutrition Specialist, and observing the kitchen staff skillfully prepare fresh, locally grown fruits and vegetables. The commitment to providing nutritious and delicious meals to students was evident in the vibrant colors and enticing aromas that filled the kitchen.

Mount Stuart Elementary School was also in the spotlight during Taste Washington Day. Students at this school were treated to a delightful lunch featuring produce from Dagdagan Farm in Wapato, Washington and grass-fed hamburger patties from Green Bow Farm in Ellensburg. Watermelon slices, roasted grey squash (a zucchini-like veggie), and other fresh-made dishes from local producers were enjoyed by the students, who eagerly savored the flavors of their region.

At approximately 12:15 p.m., a moment of excitement filled the cafeteria as students collectively bit into Washington apples, generously donated by Chelan Fresh. The sound of a loud crunch resonated throughout the room, symbolizing the joy and satisfaction that comes from enjoying wholesome, locally grown food.

This year's Taste Washington Day saw an impressive participation of more than 40 schools and nearly 50 farmers and food producers. Taste Washington Day is not just a celebration of farm to school connections, it is also a platform that allows Washington's children to discover and appreciate the bounty and diversity of healthy and delicious foods grown in their home state. It is an opportunity for them to learn about the importance of local agriculture and the positive impact it has on their health and the environment.

For more information about WSDA Farm to School, please visit www.agr.wa.gov/farmtoschool.

Cantaloupes: Cultivating sweet success in Washington state

 Kim Vaughn
Communications

Melons (C. melo) originated in Iran and India around 3000 B.C. and are one of the oldest crops to be domesticated. While not as prominent as some of Washington state's other crops, like apples and cherries, cantaloupe has found its own special place in the heart of the agricultural landscape. In this blog, we'll delve into the world of cantaloupes in Washington, exploring its cultivation, favorite varieties, and its growing popularity in a state dominated by other fruits.

Growing cantaloupes in Washington state

Cantaloupe is a warm-season fruit that typically requires a longer, hotter growing season than the Pacific Northwest provides. However, in the eastern part of Washington, which experiences warmer and drier summers, cantaloupe cultivation has become a niche industry. Regions like the Yakima Valley and Columbia Basin have ideal microclimates for growing cantaloupes. Growing cantaloupes in the northwest’s coldest areas though, can be tough. Cooler temperatures and plant diseases like fungi and sudden wilt can cause growers to lose their crops before harvest.

Choose varieties that will mature in 90 days or less. Start seeds indoors in early May and grow multiple plants to ensure pollination. Keep seedlings moist and provide 16-18 hours of light a day. Harden off your seedlings in June before transplanting them into a warm soil bed when nighttime temperatures don’t fall below 60 degrees Fahrenheit. Plant blooming flowers throughout your row to attract pollinators.

Once transplanted outdoors, use an all-purpose 10-20-20 fertilizer and cover the bed with clear plastic to keep the soil warm. Water 1-2 inches per week. Harvest when the skin has a raised netting look before it starts to turn yellow. Allow the fruit to ripen off the vine for about two days before eating.

Favorite Washington varieties

Washington farmers have embraced a selection of cantaloupe varieties well-suited to the region's unique growing conditions. These suggested varieties mature around 75-80 days.

• Ha’Ogen and Model melons
  Very sweet, with green flesh and a honeydew flavor.
  
• Charentais
  A small French cantaloupe with unrivaled flavor.
  
• Honey Rock and Hale’s Best
  Well-known American cantaloupe varieties that are easy to find seeds and seedlings.
  
• Ineya
  A small Russian melon, with white flesh and a mild honeydew flavor.
  
• Armenian and Metki
  These varieties look like large cucumbers with a mildly sweet flavor.

Nutritional information

Source: USDA Agricultural Research Service

Incorporating cantaloupes into your diet can offer various health benefits. A single serving, equivalent to one cup of fresh cantaloupe cubes, provides 53 calories, 6% of your daily fiber intake, approximately 1 gram of protein, and is free from both fat and cholesterol.

Moreover, cantaloupes are a low-carbohydrate fruit, containing 13 grams per one-cup serving. Opting for fruits low in carbohydrates enables you to consume larger portions while effectively managing your blood glucose levels.

Notably, cantaloupes are rich in essential nutrients, offering:

• 100% of the daily value of vitamin C, a potent antioxidant safeguarding your cells from damage.
  
• The entirety of your daily vitamin A requirements, contributing to the health of your eyes, skin, bones, and immune system.

In Washington State, cantaloupes may not take center stage like apples or cherries, but it has quietly carved out a delicious niche in the state's agricultural mosaic. With its unique sweetness, cantaloupes offer a refreshing alternative to the more famous fruits of the region. Whether enjoyed fresh in the warm Washington sun or incorporated into a delightful summer dish, Washington cantaloupes represent a sweet and healthy surprise amidst the apple and cherry orchards, reminding us that diversity in agriculture is a delicious and valuable asset.

WSDA evaluates drought impact on Yakima Basin agriculture

Kim Vaughn

Communications

Climate change is expected to increase the frequency and severity of drought events, potentially impacting our environment, including agriculture and water resources. Droughts and extreme weather events can have profound effects on the agricultural economy, leading to reduced crop yields, livestock losses, increased production costs, and disruptions in food supply chains. 

Drought Assessment Tool (DAT)

In 2015, the Washington State Department of Agriculture (WSDA) conducted an assessment to quantify drought impacts on agricultural revenue. This was after 85% of Washington State experienced “extreme drought status” in August 2015. Based on this assessment, WSDA recommended a clear economic foundation for future analyses. 

To improve understanding of drought impacts, WSDA contracted with the University of California, Merced to develop a drought assessment tool to model agricultural production and water use in agriculturally-dominated watersheds in the state.  

The tool models agricultural production and water use to estimate the economic impacts of drought at the watershed and statewide levels. In the model, WSDA can modify irrigation water, cropland, prices, and yields to evaluate the potential impacts of drought events and policy decisions. 

The DAT was used in a study to evaluate two drought scenarios in the Yakima Basin. The study focuses on irrigators who do not receive their full water supply during drought, also known as proratables. 

The two scenarios modeled are: 

1. 70% of normal irrigation water supply, and 

2. 50% of normal irrigation water supply. 

The two water supply scenarios were selected to evaluate impact mitigation associated with the Yakima Basin Integrated Plan (YBIP) implementation. A primary driver of the YBIP is to increase surface water storage to offset expected losses of snowpack due to climate change. 

One of the YBIP’s goals is to supply proratable water users with 70% of their full water allocation during drought events. The supply scenarios are used to understand the economic benefits of ensuring 70% water supply in water-short years. During the most recent snowpack deficit drought of 2015, the end-of-season allocation to proratable water users was 47%. By comparing 50% and 70% water supply, we can estimate the economic losses that might be avoided if the YBIP goal of 70% water supply is met. 

Model results

Download this infographic.

The two scenarios, 70% and 50% of water supply, were evaluated to understand the potential impacts of drought in the Yakima Basin. The model indicates that reducing water supply results in varying levels of impact on the producer’s revenue, employment, and the region’s economy. 

• In the 70% water supply scenario:
• Total producer revenue decreased by 7.3% to 19.4% 
• $161 million to $424 million decrease 
  
  
• In the 50% water supply scenario:
• Total producer revenue decreased by 18.1% to 30.4% 
• $397 million to $668 million decrease 

The model results estimate significantly higher impacts on producer revenue at 50% water supply as compared to 70% water supply. For example, at 70% water supply apple producers experienced revenue losses between 4% and 18% whereas at 50% water supply, apple producers experienced losses in revenue between 10% and 27%.

The losses associated with reducing water supply to 50% are significant. For example, grape producers are projected to lose between 77% to 88% in revenue. A 50% water supply scenario could result in losses (to the whole economy) as high as $1.1 billion in revenue and up to 10,309 jobs.

Conclusion

The YBIP aims to increase surface water storage and enhance water conservation to improve drought resiliency. One of the YBIP’s goals is to provide proratable water users with a 70% water supply during drought events. 

To understand the potential impact of reaching the YBIP’s water supply goals, WSDA employed the DAT model to compare the impacts of 50% and 70% water supply scenarios. 

Estimated losses at 50% water supply are between 58% and 146% higher than estimated losses at 70% water supply. These results indicate that reaching the YBIP’s goal to ensure 70% water supply during drought events could reduce economic losses by up to $406 million and retain over 3,700 jobs reliant on agriculture. Implementing the YBIP could reduce total economic losses by 11% across all metrics. 

The reduction in losses estimated through these scenarios demonstrates the value of the investments made by local, state, and federal governments. If the YBIP water supply projects are not implemented, additional losses to revenue, value-added, and jobs are anticipated. With drought events expected to increase in frequency and severity under future climate scenarios, integrated water management solutions are needed to enhance drought resiliency. The YBIP and similar strategies in other basins have the potential to significantly reduce drought impacts to the agricultural economy. 

Download the full report here. 

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.

Halloween pumpkins: A festive fall tradition

Kim Vaughn
Communications

Washington state comes alive with the spirit of Halloween during the fall season. As autumn settles in, the farmlands transform into a sea of orange as pumpkin patches open their gates to eager visitors. From the coastal regions to the eastern plains, visitors can explore the fields to find the perfect pumpkin, enjoy hayrides, and even get lost in the challenging corn mazes. In this short blog, we'll explore the enchanting world of Halloween pumpkins in Washington State.

Growing pumpkins in Washington state

In Washington, you want to plant your pumpkin seeds in late May to early July. The ideal temperature range for pumpkins is 55-60 degrees. Vines can reach up to 30 feet so allow for ample space. Most pumpkins need 90-120 days to mature. 

A member of the Cucurbitaceae family, the pumpkin’s relatives are the cucumber, watermelon, and even the loofa! Pumpkins are native to the Americas and archaeological digs in the southwest and Mexico have unearthed evidence of growing pumpkins dating back to 5,000 B.C. They eventually made their way into European cuisines. 

For making pies and other delectables, you want to look for smaller, rounder varieties that have a sweeter taste and tend to have a thicker flesh.

The best kind of pumpkins for carving are the large field pumpkins. They tend to be stringy, but the seeds can be roasted with a bit of salt for a delicious treat. 

Origin of the Jack-o-lantern

The origin of jack-o'-lanterns is a fascinating journey rooted in ancient Celtic and Irish traditions. The practice can be traced back to the Celtic festival of Samhain, celebrated around 2,000 years ago. Samhain marked the end of the harvest season and the beginning of winter, and the Celts believed it was a time when the boundary between the living and the dead was blurred, with malevolent spirits roaming the earth. To ward off these spirits, the Celts carved frightening faces into turnips and other root vegetables, placing candles or other light sources inside them. These carved vegetables were believed to both protect homes and light the way for the souls of the deceased. The term "jack-o'-lantern" itself originated from an Irish folktale about a man named Stingy Jack who was said to have tricked the devil. As the tradition spread, it eventually evolved to the use of pumpkins, which were more readily available in the United States, giving rise to the iconic Halloween decoration we know today.

Pumpkin contest

If you haven’t noticed by now, we love Halloween at WSDA. This year, WSDA held a pumpkin carving contest in partnership with Washington Grown. Carvers entered their pumpkins by posting their photos to social media using the hashtag #WAPumpkinContest, tagged WSDA and WAGrown, then submitted their photos on the WSDA contest website for a chance to win a $250 grocery gift card! This year's winner was Ethan Estalilla for his cool leaf pumpkin (far right photo). Congratulations Ethan!

Halloween season is a time when communities come together to celebrate the beauty and bounty of the fall harvest. From family trips to the pumpkin patch to enjoying pumpkin-spiced treats and participating in traditional carving contests, pumpkins are woven into the very fabric of the autumn tapestry. So, whether you're an enthusiast for all things pumpkin or simply seeking to embrace the charm of fall, pumpkin culture has something for everyone.

Happy Halloween!