Starring Washington potatoes, this episode takes us on a visit to Jordan Reed on his family farm in Pasco where we dig up some homegrown spuds. Join Kristi in the kitchen at Oddfellows Cafe + Bar where we’re making Pommes Anna with, you guessed it, Washington potatoes. Hang out at Piroshky Piroshky in Pike Place Market, learn about the Ice Age Floods from Park Ranger David McWalter, and learn about Columbia Basin Irrigation.
Come along with us as we learn all about flowers in the Skagit Valley! Join us on a tour of Mossy Gate Flower Farm and Roozengarde during the annual Tulip Festival. Bake floral berry danishes at Beacon Hill’s Flora Bakehouse. Learn about Voluntary Stewardship Programs conserving precious Washington water and soil. Eat warm, savory ramen at Ooink in Seattle.
Hang out with us in the Skagit Valley as we witness the precision involved in growing seeds for home gardeners like you! Learn how to preserve your zucchini crop and make chocolate zucchini muffins. Dine on flavorful Vietnamese and plant-based street food at Ba Bar in Seattle. Learn why Certified Seed is necessary for agriculture.
You can't pick your family, but you CAN pick your own Washington Grown berries! In this episode, we visit Bow Hill Blueberry Farm to pick our own juicy berries, and we make a Cherry Apple Pie at Macrina Bakery in Seattle. Join us in historic Lynden for the Raspberry Festival, and enjoy delicious Tex Mex at Estilo Valle in Mount Vernon.
On this episode, we learn how the Yakima Valley grows some of the best wine grapes in the world. Cook seared duck with Kristi at Gander and Ryegrass in Spokane. Visit Frichette Winery and Two Mountain winery to learn about how these vineyards are excelling in sustainability. Check out Dry Fly Distilling for their herbaceous spirits, and make grape jelly at home.
Who let the dogs (and cats) out? We love our Perfect Pets on this episode of Washington Grown. Climb aboard a combine to harvest catnip with us! Meet Zora, the amazing potato disease-sniffing dog, and learn how she's helping protect Washington's potato crop. Learn how to make pet treats at home, play with adoptable dogs at Bark, A Rescue Pub, and see how some of the finest chicken feed is created at Scratch & Peck.
Have you ever walked through a lush, green lentil field in the Palouse? Today on Washington Grown, we're doing just that. We also learn how refried beans are made for your (and our) favorite fast food restaurants, like Taco Bell. Dine at Spokane's Feast World Kitchen featuring delicious Ethiopian Doro Wot. Eat incredible falafel at Pig Out in the Park with Jerusalem Middle Eastern Cuisine in Spokane. Make your own lentil tacos at home!
Potato farmers and processors team up to maximize water usage and nutrients, in order to grow the best Washington potato crop! Hang out with the folks at Friehe Farms, and learn about Decision Aid systems from WSU Tree Fruit researchers. Make Potato Flatbread at Yakima's Essencia Artisan Bakery, eat delicious barbecue at Jack's in Seattle, and try your hand at meal prepping for leftovers.
Seeds are the backbone of agriculture, and of our entire planet. We learn the innovative ways seeds are helping farmers and the environment. Check out Seattle Samosa for deep-fried pockets of goodness, and make Black Bean Empanadas at Kismet in Spokane, using Washington-grown beans. Learn about how WSDA is preparing for natural disasters. Come along as we explore reclamation grasses with Clearwater Seed and Central Pre-Mix, and try our hand at saving our own seeds with Eryn Whalen.
We all have our favorite grocery stores and local produce! Visit Kitchen & Market in Pike Place to see how they're empowering home cooks while using quality local ingredients. Hang out at Boldly Grown Farm, and learn how your winter veggies get from the farm to the store. Talk with Dr. Jill McCluskey about food economics and how to deal with rising food costs. Eat cauliflower tacos at T'Juana food truck. Explore the Renton Farmer's Market and pick up the freshest local fruit and veggies, as well as artisan goods. Finally, Eryn Whalen helps us tackle food waste by making vegetable stock from kitchen scraps.
We visit Larson Farms near Yakima and where purple asparagus is raised, taste a special bread boat at Skalka near Seattle's waterfront, and have a lesson cooking asparagus and salmon at iconic Ray's BoatHouse in Seattle.