Agriculture 2018

Page 2

Agriculture 2018, The Chronicle, Omak, Wash.

Meeting at a glance Okanogan County Horticulture Association 83rd annual meeting Feb. 6, Okanogan County Fairgrounds Agriplex 9 a.m.

Fire Blight Common Questions and Answers

Noon

Lunch, association elections

9:30 a.m.

Grower Panel: Cropping Systems for High-Quality Fruit

1 p.m.

Pear Psylla: Everything You Wanted to Know but Were Afraid to Ask

10:15 a.m.

Cosmic Crisp Marketing and Frequently Asked Questions

1:30 p.m.

Apple Leaf Curl Midge

2 p.m.

Apple Maggot

Managing WA38 for High-Quality Fruit

2:30 p.m.

Program to be announced

BMPs for Managing Nitrogen and Carbon Dynamics in Perennial Horticultural Crops

3:10 p.m.

Pesticide credits, evaluation and closing

10:45 a.m.

11:15 a.m.

Dee Camp/The Chronicle

A bee prepares to land on an apple blossom.

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A row of colorful apples waits to be picked.

AGRICULTURE 2018 © 2018 The Omak-Okanogan County Chronicle Owned and operated by Eagle Newspapers Inc. Teresa Myers, publisher and advertising manager Brock Hires, managing editor P.O. Box 553, Omak, WA 98841 509-826-1110 • 800-572-3446 • www.omakchronicle.com

Agriculture 2018, The Chronicle, Omak, Wash.

Page 3

Growers to hear about growing, pests and more Horticulture group’s 83rd annual meeting planned Feb. 6

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By Dee Camp The Chronicle OKANOGAN — The Okanogan County Horticultural Association will meet from 9 a.m. to 3:30 p.m.

Tuesday, Feb. 6, in the Agriplex at the Okanogan County Fairgrounds, 175 Rodeo Trail.

Admission will be charged.

Lunch will be available on site.

The event, organized by the association and the Washington State University Extension office, starts at 9 a.m., although doors open earlier. Three pesticide applicator recertification credits will be available for those who register.

A trade show is planned.

Officer elections are planned at noon, said association Secretary Dan McCarthy.

First up for programs is Tianna DuPont of WSU Extension talking about “Fire Blight Common Questions and Answers.”

DuPont is a tree fruit extension specialist with the WSU Tree Fruit Research and Extension Center, Wenatchee.

Her program works to bring research-based information to the tree fruit industry through

DuPont

Hainstock

trainings, applied research, technology and consultations.

Programs include organic production, sustainable pest and disease management, soil and water management, next generation tree fruit network, and increasing knowledge and application of tree fruit best management practices.

At 9:30 a.m., a grower panel will talk about “Cropping Systems for High-Quality Fruit.” David Taber is scheduled to participate. Other participants have not been announced.

The next program, at 10:15 a.m., is on “Cosmic Crisp Marketing and Frequently Asked Questions,” with Tyler Brandt and Kathryn Grandy as speakers.

Brandt and Grandy work for Brandt’s Fruit Trees/Proprietary Variety Management, Yakima.

Cosmic Crisp, developed by WSU, is a cross between Enterprise and Honeycrisp varieties. The

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large, juicy apple has a firm and crisp texture, is sweet and tart, and is slow to brown when cut and maintains its texture and flavor in storage for more than a year.

The first Cosmic Crisp apples should hit the market by 2019, according to www.cosmic crisp.com.

Brandt will answer frequently asked questions on tree availability, royalties, selling, packing and so on. Grandy will share the most recent plans for marketing and promoting the new brand.

At 10:45 a.m., Ines Hanrahan of the state Tree Fruit Research Commission will talk about “Managing WA 38 for High Quality Fruit.”

Cosmic Crisp was known as WA38 during its development.

Hanrahan will share tips for increasing packout, when to pick

See Meeting Page 4

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Agriculture 2018, The Chronicle, Omak, Wash.

Full slate of vendors scheduled for trade show Vendors still being added to event

Ladders, BioGro, Burrows Tractor Inc., Cascade Wind Machine, Crowder Horticultural Services, Diamond K Gypsum Inc., Extenday, Jess Auto, Northwest Wholesale Inc., Nulton Irrigation Inc., Nutri-Cal, O’Connell Drilling and Supply, Pacific Biocontrol, Phytelligence, Smart Fresh, Sunrise Chevrolet, Trece Inc., Valley Tractor and Rentals, Van Well Nursery, Washington Tractor, and Westbridge.

OKANOGAN – The Okanogan County Horticultural Association annual meeting will include a trade show.

More vendors will be added as the show nears, organizers said.

As of Chronicle Agriculture magazine deadline, trade show participants included Bayer, Better

Meeting From Page 3

Visitors learn about new products during the Okanogan County Horticulture Association trade show. Several dozen businesses and organizations will have booths at the 83rd Okanogan County Horticulture meeting Feb. 6 Dee Camp/The Chronicle

organic amendments management, and soil health.

A lunch break is planned at noon, along with association elections.

At 1 p.m., the discussion switches to “Pear Psylla: Everything You Wanted to Know but Were Afraid to Ask.” Louis Nottingham, entomologist with the WSU Tree Fruit Research and Extension Center, will speak about psylla overwintering, winter survival mechanisms, reproduction, products that deter or kill psylla, cultural controls and natural enemies.

He is a post-doctoral research associate with center’s integrated pest management program

and the new starch scale.

The next program, at 11:15 a.m., will be by Mehdi Sharifi of AgriFood Canada, a division of the Canadian government.

Sharifi will talk about “BMPs for Managing Nitrogen and Carbon Dynamics in Perennial Horticultural Crops.”

Sharifi is a research scientist in nutrient management and is based in Summerland, B.C. His areas of expertise include sustainable and organic agriculture, nutrient management in high-value horticultural crops, nitrogen dynamics in agroecosystems, cover crops and

working on insect pests in pear orchards. The program’s goal is to develop soft programs that conserve natural enemies while controlling primary pest outbreaks.

Lindsay Hainstock, British Columbia Tree Fruits Cooperative, will speak at 1:30 p.m. about “Apple Leaf Curl Midge.”

She is a horticulturalist for the Okanagan-Similkameen Co-op Growers Association. She offers field services to help orchardists plan and manage their crops.

At 2 p.m., Michael Klaus and Katie Buckley of the state Department of Agriculture will talk about apple maggots.

Both are pest biologists/ entomologists based in Yakima.

Klaus will explain current

regulations and w hat happens if a property is designated in a quarantine area.

The 2:30 p.m. program had not been announced as of press time.

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Pesticide credits, evaluation and closing remarks are planned at 3:10 p.m.

McCarthy said all portions of the program are subject to change.

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Agriculture 2018, The Chronicle, Omak, Wash.

Strong prices, good quality apple crops came in 2017 About 130.9 million 40-pound boxes picked last year

By Dee Camp The Chronicle WENATCHEE – Washington’s fresh apple crop came in larger than expected, and sales of the good-quality crop are rolling along.

In August 2017, the Washington State Tree Fruit Association predicted a crop of 130.9 million 40-pound boxes, down from the 2016 crop of 132.9 million boxes.

But more fruit came off trees than expected.

As of Jan. 22, the 2017 crop is estimated at 142.3 million Kovis boxes, said Tim Kovis, association spokesman.

The record was 143.6 million boxes in 2014.

Kovis said 49.9 million boxes had been shipped by Jan. 22, with about 34.3 million boxes going to domestic sales and about 15.5 million boxes exported.

“Mexico and Canada continue to be the largest export markets for our fruit, with 19 percent and 10 percent, respectively,” Kovis said.

Gala has surpassed Red Delicious as the top-selling variety, followed by Reds and Fujis, he said.

“Quality looks good overall,” Kovis said.

Figures are for statewide

harvest and sales. He said countylevel figures aren’t available “since fruit grown in one county may be packed by shippers in another.”

Red Delicious remains the most numerous variety grown, with a projected 24 percent of production, the association said in August. Gala is close behind at 22.5 percent, followed by Fuji at 14 percent, Granny Smith at 13 percent, Honeycrisp at 8 percent and Cripps Pink at 5 percent.

Cosmic Crisp, the apple developed by Washington State University, has been planted by many growers but is not yet on the market. The first Cosmic Crisp apples are expected to be available to consumers in 2019, according to www.cosmiccrisp.com.

The apple, a cross between Enterprise and Honeycrisp varieties, is large and juicy, sweet and tart with a firm and crisp texture. It is slow to brown when cut and maintains its texture and flavor in storage for more than a year.

According to the state Department of Agriculture and U.S. Department of Agriculture, apples were the top commodity in the state in 2016, the most recent year for which figures are available.

They account for 70 percent of U.S. apple production.

In 2016, Washington apple production was valued at $2.4 billion, followed by milk at $1.1 billion, potatoes at $813 million, cattle at $704 million, wheat at $657 million, cherries at $503 million, hay at $479 million, hops at $382 million, grapes at $360 million and pears at $223 million.

Washington ranks first in the

nation in production of apples, hops, spearmint oil, wrinkled seed peas, concord grapes, sweet cherries, pears, raspberries for processing, blueberries and aquaculture.

It’s second for production potatoes, Niagara grapes, nectarines, apricots, all grapes, asparagus, all raspberries and onions, and third for peppermint oil, lentils, dried peas and tart cherries.

Page 5

Delap Orchards & Fruit Stand

Page 6

Agriculture 2018, The Chronicle, Omak, Wash.

Water Supply Outlook: Plenty of snow, water State snow readings at 95 percent normal

By Dee Camp The Chronicle CONCONULLY – The two reservoirs at Conconully contain plenty of water and most area rivers are expected to exceed the average summer runoff.

The January Washington Water Supply Outlook Report shows Jan. 1 snow cover was above average in many areas of Okanogan County, a trend not borne out statewide. Jan. 1 SNOTEL snow readings were 95 percent of normal statewide, slightly lower than at the same time last year.

Combined storage at Conconully Reservoir and Conconully Lake was 15,300 acrefeet of water, or 111 percent of normal. Some water was being spilled into lower Salmon Creek.

Summer runoff average forecast for the Okanogan River is 106 percent, while the runoff forecast is 116 percent for the Similkameen and 209 percent for the Methow.

December precipitation in the upper Columbia Basin was 50 percent of average, although precipitation for the water year was 106 percent of average.

December stream flow for the Methow River was 110 percent of average, while flow for the Okanogan River was 142 percent of average and for the Similkameen

was 161 percent of average, the report said.

Jan. 1 snow cover in the Okanogan Basin was 118 percent of normal, Omak Creek 76 percent and the Methow Basin 124 percent.

The snow that’s out there is wet, with snow-water content at the Salmon Meadows SNOTEL measuring site at 4.7 inches, or 100 percent of normal for Jan. 1.

Statewide, the lowest SNOTEL readings were at 64 percent of the 30-year median for Jan. 1 in both the Walla Walla and Green River basins. The Nooksack Basin had the most snow, at 139 percent.

Basins across northern Washington had higher snowpack conditions than those farther south, the report said.

Another record hot summer and wet fall led into what appears to be a typical La Nina for Washington, with warm, wet conditions across the state, the report said.

December was warm and dry at the start, but by Jan. 1 snow had returned.

“The most recent forecast through mid-January shows a high probability for above-normal temperatures and above-normal precipitation, which does not bode well for heavy snow accumulation,” the report said.

The state Department of Ecology said water managers are watching snowpack in the Cascades, Olympics and headwater areas feeding the state’s rivers and

reservoirs.

“We’re keeping an eye on La Nina conditions and how the water year will stack up,” said Tyler Roberts of DOE’s Office of Columbia River. “Will there be enough water for irrigators? How will municipalities fare and what actions should we take if supplies might fall short of our needs?

Where is all the snow?”

The department’s Water Supply

Availability Committee had a Feb. 2 meeting scheduled, with experts expected to share their technical assessments of the water year – and whether it will be a La Nina year.

Perspectives were expected from the Office of Washington State Climatologist, U.S. Geological Survey, National Weather Service and its Northwest River Forecast Center, Natural Resources

Conservation Service, U.S. Bureau of Reclamation, U.S. Army Corps of Engineers, Bonneville Power Administration, City of Seattle and other municipalities.

“The good news for Washington is that the snowpack on Jan. 1 is a positive, first-order correlate of April 1 snowpack, which means that the likelihood of having an around-normal April 1 snowpack is decent,” Roberts said.

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Agriculture 2018, The Chronicle, Omak, Wash.

Page 7

Did you know ...

• 10 – 12 billion apples are harvested in Washington state each year. Each Washington apple is picked by hand. There are no harvest machines to pick apples.

• If you put all of the Washington state apples picked in a year side by side, they would circle the earth 29 times.

Source: Washington Apple Commission

Nanette Vaughn/Colville Confederated Tribes

Hemp production is a project of the Colville Confederated Tribes.

Industrial hemp-growing project generates seeds

By Dee Camp The Chronicle NESPELEM — The Colville Confederated Tribes’ industrial hemp-growing project generated green seeds, but no fiber in its first year.

In 2017 the tribe secured a permit through the state for production of industrial hemp for research purposes. The permit was issued June 1 and the tribe began securing seed, said Colville Business Council Chairman Michael Marchand.

“We had seed delivered and a 60-acre field was planted on July 8,” he said. “The field was then irrigated to promote germination and growth.”

The field’s location was not disclosed.

Hemp grew for its expected 90day growing season and harvest

came Oct. 16.

“Due to the late start, the crop did not perform as well as we had anticipated,” Marchand said.

The tribe harvested 6.5 green tons of seed, but fiber wasn’t an option because of small plant size.

“This has been a great experience, and we’ve learned valuable lessons,” Marchand said.

“These lessons are specific to what’s allowed under Washington state legislation and in a shortened growing season.

“The tribe sees this as a valuable first step that we can build upon for future years.”

Plans call for expansion of production and the addition of other sites with different characteristics and growing seasons.

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Agriculture 2018, The Chronicle, Omak, Wash.

ON

THE LINE

Cheryl Schweizer/Special to The Chronicle

Cherries are sorted on a conveyor belt in Brewster.

Hemp From Page 7 the challenges associated with the late start, and restrictions in the state authorizing legislation, we feel year one may not be representative of future years.

“More information could potentially be available with further research, but at this point the tribe is not comfortable assuming this years’ experience is representative.”

As a cannabis plant, industrial hemp is considered a controlled substance under federal law.

However, the 2014 Farm Bill authorized state agriculture departments to grow the crop for research purposes under state legislation.

Industrial hemp has many potential uses, state officials said.

It’s a source of fiber used in textiles, rope, paper and building materials, and hemp seed can be used for food, oil and other products.

Thirty U.S. states have passed legislation regarding industrial hemp, either legalizing production, allowing research and pilot programs, or a combination of both.

Last spring, the state Department of Agriculture adopted rules establishing the Industrial

Hemp Research Project.

The rules, signed by Director Derek Sandison, took effect May 13, 2017. A state law approved in 2016 directed the department to design a program that would license researchers – such as the tribe - to grow, process and market industrial hemp.

Details in the rules include: • How to apply for a state license to participate in the pilot project, the types of licenses that

will be available and fees for each.

• How to obtain, handle, transport and store approved industrial hemp seed.

• The state’s authority and process for inspecting, sampling and testing industrial hemp seeds, plants and products.

Unlike its marijuana cousin, hemp contains extremely low levels of THC, the active component in marijuana. It is one of the world’s oldest domesticated crops.

Did you know ...

• About 2,500 known varieties of apples are grown in the United States.

More than 7,500 are grown worldwide.

Source: Washington Apple Commission

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Agriculture 2018, The Chronicle, Omak, Wash.

Page 9

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Dee Camp/The Chronicle

Did you know ...

• Apples are the largest agricultural product grown in Washington State.

• The only apple native to North America is the crabapple.

Source: Washington Apple Commission

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Agriculture 2018, The Chronicle, Omak, Wash.

Agriculture Safety Day set for Feb. 28 Annual training event is in Wenatchee; second session planned for Yakima

Submitted photo

Rows of grapes wait to be picked at Esther Bricques Winery.

From ground to glass:

The science of winemaking Hobby becomes business for north county couple

plantation-style vineyard situated midway between Tonasket and Oroville – the “end of all roads,” she said.

Owners, growers and vintners Linda and Steve Colvin have operated Esther Bricques Winery, 42 Swanson Mill Road, for 17 years.

The first 700 vines took root in the spring of 2001, a few months before the couple married in July.

They celebrated their first commercial harvest in 2006.

Linda retired from the Oroville

By Sarah Highfield The Chronicle ELLISFORDE — Microbiology, biochemistry and science education have everything to do with wine.

Linda Colvin routinely relies on all three fields to produce and market about 10 varieties of red, white and ice wines at her

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WENATCHEE — Agriculture Safety Day, a training event for the agricultural industry, is planned Feb. 28 at the Wenatchee Convention Center, 121 N. Wenatchee Ave. The event, in its 14th year, is put on to help meet specific safety and health training needs in the industry, said the state Department of Labor and Industries.

Agriculture is one of the largest industries in the state, with one of the highest injury rates, so a focus on prevention is good for workers and makes good business sense, the agency said.

“Safety and health training helps prevent injuries and can save lives,” said Rebecca Llewellyn, L&I conference manager.

“We offer something for everybody, and each event includes topics that are important to the local areas. Last year was the first time the conference was held in two locations, and the response was great.”

The one-day trainings promote work place safety and health and are specifically geared to hazards that agriculture employers and workers say are the most important. The events are cosponsored by L&I and the Governor’s Industrial Safety and Health Advisory Board.

This year’s meetings feature special training on drug recognition in the work place, irrigation and trenching hazards, ladder safety, community trauma care and more. Many of the workshops are in both English and Spanish.

There’ll be several classes on pesticide training; participants can earn pesticide license recertification credits. Health and safety exhibitors will be there with educational booths, product displays and demonstrations.

Online pre-registration open; a fee will be charged, with a discount offered to groups of five or more.

Students and apprentices will be offered an additional discount.

Admission at the door is higher.

The registration fee includes the conference and a boxed lunch.

Registration for the Wenatchee conference is at www.eisevery where.com/ehome/277734.

A similar conference is Feb. 7 at the Yakima Convention Center.

Registration is at www.eisevery where.com/ehome/277736.

Agriculture 2018, The Chronicle, Omak, Wash.

Wine From Page 10

natural ingredients at the molecular level – Linda said she prefers a minimalistic approach to enology.

“If you grow a good grape, you have a good wine,” she said. “It’s hard to add that back in.”

Therein lies the advantage of a smaller winery and vineyard duo, she said.

While many commercial wineries pool grapes from various vineyards, the Colvins grow, harvest, crush and ferment all grapes at Esther Bricques.

Bottled and sold on site, the wines have never been pumped or pushed, due to the gravity-flow design of the facility.

The autonomy of an operation free from corporate deadlines also allows for grapes to reach maturity at their own pace – “when the sugar levels, the acids, the skins and the seeds come together to make that unique point of ripeness,” she said.

“It sometimes takes longer to mature and develop,” she said. “I don’t plan on a date.”

That also means Esther Bricques’ 10-plus wine varieties, including its best sellers, may taste slightly different from year to year.

“That’s really the beauty of winemaking,” Colvin said. “This is what Mother Nature gave us this year.”

Mother Nature’s grapes seem to be well received in Wenatchee,

School District in June 2016 after 30 years of teaching high school science and math.

Before that, she worked as a research technologist in the department of biochemistry at the University of Washington for six years and a research technician in the department of microbiology at Scripps Clinic and Research Foundation in La Jolla, Calif., for one year.

“It was the perfect background for winemaking,” Linda said.

Steve currently teaches science at Oroville High School, and previously taught math as well.

Together, the couple prove “science and math do go well with wine,” their website says.

Linda’s backgrounds in microbiology and biochemistry provided the north Okanogan winemaker with a fundamental understanding of fermentation, a complex biochemical process, before she began taking formal courses in enology – or winemaking.

Linda and Steve Colvin prefer a “least invasive” method, one that avoids rounds and rounds of manipulation, she said.

Despite the “phenomenal array” of artificial flavor agents designed to improve commercial wines — sometimes flavors identical to

Page 11

Submitted photo

While many commercial wineries pool grapes from various vineyards, Linda and Steve Colvin grow, harvest, crush and ferment all grapes at Esther Bricques. where the North Central Washington Wine Awards ceremony takes place in August every year.

Esther Bricques’ 2005 Ice

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Riesling won gold in 2011, and its 2009 Cabernet Franc received silver in 2013.

The winery also produces six white wines (2007

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Agriculture 2018, The Chronicle, Omak, Wash.

Dee Camp/The Chronicle

Chris Warren (left) and Sealja Durkee, musicians with BrassWorks, perform at Esther Bricques Winery during a music and art event.

Grapes From Page 11 three other red wines (2009 Syrah, 2010 Lemberger, 2010 Pinot Noir) and a 2006 Ice Syrah. This season, Esther Bricques produced 900 cases of wine.

“I love being able to introduce people to so many different varieties of wine and see the look of shock and surprise when they realize it all grows here,” Linda said.

Linda expressed surprise herself when they began experimental planting several grape varieties in 2001.

“Everything grows here!” she said.

They chalk the vineyard’s success up to the region’s “balmy days and nippy nights,” the sandy soil that possesses remnants of the last Ice Age and gentle slopes at the base of Mount. Hull that protect vines from high winds, push downdrafts of cool evening air off

the mountain and bask the land in sunlight, Linda said.

She takes great pleasure in educating visitors about the land and her craft, passing on the knowledge she gleaned from Washington State University’s 18month courses on viticulture and enology.

“I still teach,” Linda said.

“People are very curious about the process.”

During the coming warmer weather, Linda aims to offer classes on blending wines, describing wine aromas, and pairing foods and wines at the vineyard.

Esther Bricques’ summer hours are 1-5 p.m. daily or by appointment. In the winter, they welcome visitors only by appointment.

Year-round social hours take place at 6:30 p.m. every Thursday, bringing musicians, art shows, wine socials, the Tumbleweed Film Festival and other events to the vineyard’s outdoor patio.

Dee Camp/The Chronicle

Pears stand ready for picking. Some varieties of pears can be used for cider, too.

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Page 13

USDA forecasts first half of 2018 beef production, prices WASHINGTON, D.C. — Firsthalf 2018 forecasts for U.S. beef show mostly year-over-year production increases, coupled with lower prices, according to the United States Department of Agriculture’s latest report.

The department revised the 2018 forecast for U.S. cattle exports upward by 25,000 head to 175,000 head.

The U.S. cattle export forecast for 2017 has also been revised upward by 30,000 head to 165,000 head based on stronger exports to Canada in September and October, according to the Dec. 18, 2017, report.

Year-over-year October 2017 U.S. beef exports were up 13.1 percent (plus 30 million pounds) to 260 million pounds.

Higher U.S. shipments to all five major destinations, Japan (plus 31.4 percent), Mexico (plus 16.8 percent), Canada (plus 14.6 percent), Hong Kong (plus 14.1 percent) and South Korea (plus 2.8 percent) during October contributed to the growth, the USDA said.

Beef prices forecast for 2018 The USDA Outlook Board Chair

Market prices pose financial strain OKANOGAN — Okanogan County Farm Bureau president Nicole Kuchenbuch said the Okanogan’s beef cattle ranches benefited from a favorable climate in 2017, although market prices posed financial strain on ranching families.

The 2017 revenue fell at approximately 50 percent compared to “our strongest years,� said Kuchenbuch, who operates Haeberle Ranch in Okanogan along with owner and father Rod Haeberle and manager and husband Casey Kuchenbuch. “Ranching families had to exercise a conservative financial approach,� she said.

However, above-average levels

of rain allowed some lands to move closer to recovery from the 2015 wildfires. The year allowed for “fantastic� grazing, as the available forage exploded, Kuchenbuch said.

Because most pastures showed little utilization, valuable grass species were able to seed, she said. “It was an optimal situation in terms of climate, and we are hopeful that lands that have been plagued with drought and fire will continue to make a robust recovery,� she said.

Fire recovery, although ongoing, made strides this year, as some infrastructure was rebuilt and herds that downsized due to the fire have begun increasing again, Kuchenbuch said.

Seth Meyers said the department revised its 2018 beef production forecast to 27.6 billion pounds, according to the Washington Ag Network.

The 2017 beef production was projected at 26.3 billion pounds.

An increase in production in 2018 will cause an estimated $4 loss in prices year over year, according to the Washington Ag

Network. The new expected price for 2018 is $117.25 per hundredweight compared to $121.42 in 2017.

Possible slowing in U.S. beef herd expansion The U.S. beef cow inventory has been steadily increasing since 2015, although 2017’s beef herd expansion may have slowed because of October

Brock Hires/The Chronicle

Cattle graze in August 2017 in Ferry County. and November’s beef cow and heifer slaughter rates, the USDA said.

Inventories on Jan. 1, 2015, 2016 and 2017 showed increased rates of 0.7 precent, 2.9 percent and 3.5 percent, respectively.

However, beef slow slaughter through October 2017 was up 11 percent from the same period in

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2016, and preliminary federally inspected beef cow slaughter in November was “fairly strong� – and higher than November 2016, the report said.

Heifer slaughter also saw a 12percent increase through October 2017, and steer slaughter rose by about 3 percent.

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Agriculture 2018, The Chronicle, Omak, Wash.

Did you know ...

• Pears are very versatile. In addition to being served raw in almost anything, pears bake, poach, saute, roast and grill very nicely. Anything that can be done with an apple can be done with a pear • Pears are a unique fruit in that they ripen best off the tree.

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Did you know ...

• More than 700,000 cattle farms and ranches in the United States, with an average herd size of 40 cattle, produce 19 percent of the world's beef.

• Beef is a great source of 10 essential nutrients that support a heart-healthy lifestyle including protein, zinc, iron and B vitamins

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Page 17

Ladd Studio/Okanogan County Historical Society

Apples are shipped by horse and wagon in the early 1900s.

Frank S. Matsura/Okanogan County Historical Society

A ship leaves Omak for Wenatchee for a tour of the city and a baseball game. Omak Fruit Growers was the name of the Omak town team.

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Agriculture 2018, The Chronicle, Omak, Wash.

An apple a day...

Chicken saladfilled apples 10 Granny Smith or Golden Delicious apples Juice from 4 lemons 2 boneless, skinless chicken breasts, cooked Salt and freshly ground pepper 1 teaspoon ground cinnamon 2 Tablespoons light mayonnaise 3 Tablespoons fresh parsley, finely chopped Core and cut 4 of the apples into small cubes. Pour 1/2 of the lemon juice over the apples to prevent browning.

Chop the chicken breasts into small cubes and season with salt, pepper and cinnamon.

In a bowl, mix the apple, chicken, mayonnaise and parsley.

With a sharp knife, cut and remove the tops from the other 6 apples. Hollow out with a spoon, leaving a ½-inch-thick shell. Brush the inside of the apples with lemon juice to prevent browning.

Fill the apples with the chicken salad. Refrigerate before serving.

Apple butter 4 pounds Granny Smith apples, peeled, cored and quartered 1 cup water 1 cup apple cider Brown sugar as needed 2 teaspoons cinnamon 1 teaspoon ground cloves 1/2 teaspoon allspice Grated rind and juice of 2 lemons Cook the apples in the liquid

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Chicken salad-filled apples. until soft. Pass through a food mill.

Add 1/2 cup brown sugar for each cup of puree. Add the spices, rind and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours.

If not to be used within a week or two, refrigerated, pour into hot, sterilized jars and seal tightly.

Process.

Chunky apple molasses muffins 2 cups all-purpose flour 1/4 cup sugar 1 Tablespoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 Fuji apple, peeled, cored and

finely chopped 1/2 cup milk 1/4 cup molasses 1/4 cup vegetable oil 1 large egg Preheat oven to 450 degrees.

Lightly grease eight 3-inch muffin pan cups. In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add apple and stir to distribute evenly.

In small bowl, beat together milk, molasses, oil and egg. Stir into dry ingredients and mix just until blended. Fill muffin pan cups with batter. Bake 5 minutes, then reduce heat to 350 degrees. and bake 12-15 minutes longer or until

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Washington Apple Commission

Bins of apples wait to be shipped at the end of the growing season.

Brock Hires/The Chronicle

Some varieties of grapes begin to take shape in mid-July.

Recipes From Page 18 centers of muffins spring back when gently pressed.

Cool in pan 5 minutes. Remove muffins from pan and cool to warm; serve.

Golden Delicious risotto 4 to 5 cups low-sodium chicken or vegetable broth 4 Tablespoons (1/2 stick) butter, divided 2 Tablespoons minced onion 1 cup Arborio rice or short-grain rice 2 cups diced, peeled Golden Delicious apples 1/3 cup dry white wine 2 Tablespoons grated Parmigiano cheese, plus more for garnish 1/4 teaspoon salt Freshly grated nutmeg In medium saucepan, heat broth to boiling; reduce heat to maintain a steady simmer and cover.

In large saucepan, melt 2 Tablespoons butter over low heat; add onion and saute 3 minutes.

Add rice and 1 cup diced apple; saute, stirring, 3 minutes. Stir in wine; stir until wine evaporates.

While stirring, add enough hot broth (about 3/4 cup) to cover rice.

Adjust the heat to maintain a steady simmer and cook rice, stirring constantly, until almost all broth has been absorbed - about 4 minutes.

Continue adding broth, 1/2 cup at a time, stirring, and cooking until broth is absorbed. After 15 minutes, stir in remaining diced apples. Rice is done when creamy yet firm (al dente) in center. Total cooking time is 25-30 minutes, depending on rice.

Remove risotto from heat; stir in remaining butter, 2 Tablespoons Parmigiano and salt. Spoon into bowls or deep plates; sprinkle with nutmeg and top with shaved Parmigiano. — Recipes from Washington Apple Commission. More at www.bestapples.com.

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Historians work to restore pioneer orchardist’s homestead

Did you know ...

• In 1847 Henderson Lewelling traveled from Iowa to western Oregon by ox cart. He brought with him nursery stock which became the first cherry trees in the Northwest.

• The Bing cherry is named after Seth Lewelling’s Manchurian orchard foreman and friend, Bing. Bing was more than 7 feet tall.

• Cherry pits have been found in several Stone Age caves in Europe.

• Cherries are related to plums and more distantly to peaches and nectarines.

Apple tree believed to be more than 150 years old

By Brock Hires The Chronicle OROVILLE — Volunteer historians with the Okanogan Borderlands Historical Society are working to restore the homestead of Hiram F. “Okanogan” Smith, an early day pioneer to the region.

Smith was the first permanent white settler who, among many things, was the first commercial orchardists and fruit dryer in Washington state, according to historians. He came to the Okanogan in 1859.

One of Smith’s original trees is still standing and is believed to be more than 150 years old.

“We have started a fund to put up a headstone for Okanogan Smith at the Riverview Cemetery in Seattle, and a memorial marker in our own cemetery,” the group’s website said.

“Mike Sibley and Dorothy Petry, intrepid sleuths, continue to dig up facts about our own Mr. Smith, although there appears to be a lot more fiction than fact out there.”

One of the group’s latest projects includes restoring one of Smith’s original cabins, and working with horticulturists and orchardists to preserve the tree stock on one of Smith’s original apple trees.

Source: Washington State Fruit Commission

Okanogan Borderlands Historical Society

An apple tree believed to be more than 150 years old stands in a remote location near Oroville.

“We are thinking of putting a new cover over the original cabin, and eventually cleaning it out and making sure there is access to at least viewing the cabin,” organizers said. “In the same vein, there has

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been talk of consulting with horticulturists and orchardists about preserving the tree stock that is still wick.”

More information is at borderlandshistorical.org.

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