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WASHINGTON
October | November
volume 33
farm to table
Farm to Table
An Apple a Day The iconic Washington fruit is an autumnal delight written by Corinne Whiting photography by Brooke Fitts
MARK BARRETT, owner of Yakima Valley’s Barrett Orchards, has been farming for forty-five years—not counting a childhood spent among the crops. Since 2004, the fourth-generation fruit tree farmer has also co-owned retail hub Washington Fruit Place alongside his wife, Cheryl. With several of their ten grandchildren now involved in farm and market operations, the business is six generations deep.
Barrett Orchards grows a variety of apples, as well as other fruit.
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farm to table
Mark and Cheryl Barrett stand with trees full of Gala apples, almost ready for picking.
When we spoke with Barrett in early August, he admitted that a “terrible spring of cold and ice” had damaged some of their pears and cherries during bloom, yet apples were proving to be the highlight of the year. “They came through the bad winter the best,” he said. “The apples look fabulous.” Thanks to West Yakima’s rich volcanic soil, visitors to Barrett Orchards enjoy fresh, tree-ripened goods like apricots, peaches, nectarines, pears and apples that get picked daily. The farm’s apple varieties range from Fuji and Gala to Honeycrisp, Cameo and Gravenstein, a more eastern alternative. Then there’s Washington state’s newest addition—the cutting-edge Cosmic Crisp—for which Barrett was on a board to start promotion. (He now deems it his favorite apple variety.) A cross between the Enterprise (an old European variety) and Honeycrisp, the Cosmic Crisp gets described as a firm and juicy
fruit that’s crunchier than a Honeycrisp and a bit tangier, too. The best part? “It stores really well because of its parentage,” Barrett said. Since it can be eaten all season-long and doesn’t brown, this apple proves ideal for eating experiences such as farmers market sampling. Although this variety was introduced about seven years ago, they’ve been growing them at Barrett Orchards for five. “We’re learning as we go,” Barrett said. He describes his “West Valley” Yakima location as incredibly arid. In fact, it gets only eight inches of total precipitation per year. Thankfully, since water is one of the property’s most important resources, Barrett and his family have senior water rights, due to the fact that his grandfather helped build the canal and dam that brought water to the region in the 1930s. Today, the family gets first access, before the water flows down the river to other farms.
Thanks to West Yakima’s rich volcanic soil, visitors to Barrett Orchards enjoy fresh, tree-ripened goods like apricots, peaches, nectarines, pears and apples that get picked daily. OCTOBER | NOVEMBER 2022
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ON TREND These 7 culinary industry shifts are shaping the future of food written by Ryn Pfeuffer
THE PANDEMIC has forever changed how people eat and buy food. So instead of chasing the next big thing, many chefs are getting back to basics, rethinking their why, and supporting the local community—from staff and customers to suppliers. From eating what’s in season to helping people who are food insecure, here are seven trends that are shaping the future of the food and beverage industry right now.
Tio Baby chef Will Gordon sheds fine cuisine to give people exactly what they want. (photo: Jon Green)
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adventure
Three Bikes, Three Adventures Because Washington is a place where we can indulge its many trails, and paved and gravel roads written by Jen Sotolongo
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Visit Spokane
Mount Spokane, an hour outside of Spokane, is a great venue for mountain bikes, among its other charms.
OCTOBER | NOVEMBER 2022
Visit Spokane
adventure
Beacon Hill Mountain Bike Park, just west of Spokane, is a mecca for trails and bikes.
CYCLISTS WHO just can’t choose between dirt and road have abundant options to bring their road, mountain, and gravel bikes in all corners of the state. Between quiet country roads, world class mountain biking routes, and gravel roads that climb to the tops of peaks for incredible views, it’s time to load that bike rack and plan an exploration on two wheels.
Spokane Throw a dart in just about any direction from Spokane and you’ll likely land on a trail. Eastern Washington and the Spokane Valley have a great mix of mountain bike trails, gravel rides and scenic road riding options as far or as close from the city as you want to drive. A stone’s throw from the Idaho border, biking across the state line makes for a fun adventure. Advanced road cyclists can start in Priest River, Idaho, and bike the 82 miles to Mount Spokane, gaining more than 5,000 feet of elevation along the way. Or, simply explore Mount Spokane. At 13,919 acres, it is one of Washington’s largest state parks just less than an hour from downtown Spokane. There are a wide range of mountain bike trails to accommodate all levels of riders. Right in town, Beacon Hill Mountain Bike Park contains the largest system of trails in the city that includes a wide variety
from cross country trails to jump tracks. Beginners can meander around the mostly flat gravel paths in the 700-acre Palisades Park, just west of town. Gravel lovers should visit the Saltese Uplands Conservation Area for a chance to see wildlife and get in some good climbing on the 10-mile Summit Loop-Uplands Loop Fire Road. Antoine Peak is the county’s newest conservation area, consisting of old road beds that lead to gorgeous views of the Spokane Valley. Rest your legs at Hotel Indigo, a restored hotel near Brick West Brewing, which has a patio where you can enjoy a post ride brew. Or, stay at The Ruby River Hotel, located right on the Centennial Trail. The 40-mile trail system passes through Ponderosa pine forests, basalt canyons, and downtown Spokane, finishing at the Idaho border, where you can connect with the North Idaho Centennial Trail and ride all the way to Coeur d’Alene. In need of a bike rental? Spoke n’ Sport can get you set up. OCTOBER | NOVEMBER 2022
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