Growing the Future

Regenerative agriculture isn’t a buzzword in Washington State—it’s a way of life. For decades, farmers across the region have taken a holistic approach to working with natural systems, restoring ecosystems while enhancing long-term sustainability through technology, efficiency, and innovative farming practices.

One strong example of this approach can be found at the Reynolds family farm just outside Quincy, Wa. Brett Reynolds and his daughter, Dana Lutz, are working side by side to implement regenerative and innovative techniques in their potato fields.

The father-daughter duo began years ago when Dana was a young girl, spending time in the fields and learning early farming lessons from her dad. Today, Dana brings those early lessons full circle in her role as an agronomist in the Columbia Basin, collaborating with Brett to test and refine regenerative soil practices on the family farm.

One such experiment focused on fumigation and plant disease management. On one of the Reynolds’ potato fields, half the acreage was fumigated while the other half was non-fumigated. Brett explained that fumigation is a standard practice used to control soil-borne diseases and nematodes that feed on the roots or potentially the potatoes themselves. On the nonfumigated side, the Reynolds team experimented with chitosan—a byproduct of the shellfish industry made from crab shells—known for its ability to enhance plant health and suppress disease.

Dana’s knowledge of cutting-edge nematicide products suggested that this was a viable option worth exploring – and the results supported that confidence. Both sides of the field produced healthy, high-quality Clearwater potatoes, with little noticeable difference between the fumigated and non-fumigated plots. These potatoes will ultimately be used to produce two American favorites: french fries and tater tots.

Another practice on the Reynolds Farm is planting on a 32-inch row, rather than a 34-inch row, which is customary practice throughout the Columbia Basin. “Those two inches allow us to get more potatoes and plants per acre, and we keep our size down,” explained Brett. “We want a more modest-sized potato that the processor can use to make those perfect french fries.”

These practices represent just a few of the ways Brett and Dana are using innovation to manage soil health and crop production. Guided by a shared commitment to sustainability, efficiency, and stewardship of the land, the Reynolds farm is building a resilient farming operation designed to thrive for generations to come.