Washington Grown

Your Local Favorites at Home!

Vegan Peach Spiced Cheesecake

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French Spring Soup

I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.

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Papa's Rellenas (Fried Stuffed Potatoes)

These papas rellenas were made by my mom when we were kids; I always loved them. Each time you make them, you can season them to taste so they're different every time!

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Cajun Chicken Pasta

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Pesto Penne

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Warm German Potato Salad

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Confit Turkey Leg, Brussels Sprouts, and Cranberry

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Roasted Garlic Mashed Potatoes

Russet potatoes are blended with roasted garlic, butter, and milk.

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Barley & Butternut Risotto

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Introducing
Washington Grown Magazine

We've been working hard behind the scenes, and we're thrilled to share with you the Washington Grown magazine! This free publication is filled with articles, interviews, and delicious recipes from our show.

This special project would not be possible without the Washington State Department of Agriculture and the U.S. Department of Agriculture Specialty Crop Block Grant program, through a partnership with the state's farmers. A big thank you to them for helping us to make this amazing publication filled with incredible content.

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Family Farm Stats

Learn more about the farmers that grow our local and delicious food too!

Over 300 Stats

Washington agricultural state.

The Evergreen State produces some 300 commercial crops.

Economic Stats

Department of Agriculture

valued at $7.9 billion to Washington farmers and ranchers.

Farm Spotlight

Neil's Bigleaf Maple Syrup

Tapping Maple Trees for syrup is a non-invasive, sustainable practice that does no harm to the trees. Back east, folks have been tapping the same trees for hundreds of years. We cherish the land we farm, and we’re proud to work alongside nature in a symbiotic way.

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