Washington Grown Magazine - December 2023 by wa-potatoes

magazine

COMFORT

FOOD

ROASTED POTATO FLATBREA D RECIPE INSIDE

The agriculture data revolution is here

Five generations of farming in Skagit Valley

Beloved bakery hidden in plain sight in Yakima

Puzzles and games related to this issue!

all hail the

Versatile Vegetable! When you're the king of vegetables, everyone wants to take a bite – but as the saying goes, there's a potato for every occasion.

WASHINGTON GROWN MAGAZINE DECEMBER 2023

OTATOES, HUMBLE AND UNASSUMING, hold a special place in American cuisine. Few foods are as versatile, nutritious, and ingrained in our culinary traditions as this starchy staple. Although neighboring Idaho is more well known for their spuds, Washington ranks second in the nation in potato production. While we're keeping score, it's only fair to add that Washington ranks first in yield per acre. From crispy fries to creamy mashed potatoes and beyond, Washington potatoes truly are the versatile vegetable.

the region in the 1790s and was widely cultivated by Northwest Indian tribes long before non-Native settlers arrived. Tribes had a history of cultivating various root crops such as wapato, onion, and camas, making the addition of potatoes a natural evolution. Initially, the potato varieties grown by tribes were closely related to those from Chile and Mexico. However, European varieties brought by non-Native settlers gradually became dominant in the state by the mid-1800s.

The potato may not be native to Washington, but it has been an integral part of the state's agriculture for centuries. The versatile tuber found its way to

Washington's rich volcanic soil, extended growing season, ample water resources, and favorable climate make it an ideal environment for cultivating potatoes. In the years since potatoes first arrived

WASHINGTON GROWN MAGAZINE DECEMBER NOVEMBER 2023 2023

all hail the

Versatile Vegetable! When you're the king of vegetables, everyone wants to take a bite – but as the saying goes, there's a potato for every occasion.

WASHINGTON GROWN MAGAZINE DECEMBER 2023

The potato may not be native to Washington, but it has been an integral part of the state's agriculture for centuries. The versatile tuber found its way to

Washington's rich volcanic soil, extended growing season, ample water resources, and favorable climate make it an ideal environment for cultivating potatoes. In the years since potatoes first arrived

WASHINGTON GROWN MAGAZINE DECEMBER NOVEMBER 2023 2023

in Washington, the potato industry has grown into one of the state's most valuable crops, with an annual production value of nearly $950 million. Washington growers harvest an average of 30 tons per acre, which is double the national average in the United States. Furthermore, a whopping 90% of Washington's potatoes find their way into various processed forms, with frozen French fries leading the pack. Potatoes are grown primarily in Eastern Washington and the lush Skagit Valley. The arid conditions of Eastern Washington, initially challenged by insufficient rainfall, found their solution with the construction of Grand Coulee Dam on the Columbia River. This engineering marvel paved the way for large-scale irrigation through the Columbia Basin Project. On the other hand, the Skagit Valley boasts sub-sea-level soils that offer an ideal environment for cultivating a colorful variety of potatoes, from the classic white and red to the more vibrant purple.

A community Thanksgiving dinner in 1893, given by the Michigan Soldiers Colony in Port Angeles, Washington. 4

WASHINGTON GROWN MAGAZINE DECEMBER 2023

The russet potato, known for its fluffy, dry texture, is a preferred variety for making baked potatoes. Yukon Gold, on the other hand, brings a rich, buttery taste to mashed potatoes, making them a holiday dinner staple. Fingerling potatoes, known for their delicate, nutty flavor and waxy texture, are perfect for roasting and add an elegant touch to any meal. Potatoes can be at home in nearly any meal, whether you're creating a main course or an appetizer, savory or sweet, baked, fried, or boiled. As the popular meme says, there's a potato for every occasion. Breakfast? Hash browns. Fast food? Fries. Snacking? Chips. Fancy dinner? Twicebaked potatoes. Holiday party? Heck, even vodka comes from potatoes.

While potatoes have sometimes borne the brunt of dietary criticism due to their starch content, perceptions are shifting as we uncover the hidden health benefits of this versatile vegetable. Potatoes serve as an excellent source of essential nutrients including vitamin C, potassium, and dietary fiber. They're naturally fat-free and cholesterol-free, making them a guilt-free addition to a balanced diet when prepared thoughtfully. Additionally, potatoes offer valuable antioxidants, particularly when consumed with their skins. The presence of anthocyanins, especially in colorful potato varieties, can play a role in protecting against certain chronic diseases, promoting overall health. The potato industry in Washington is not just about volume; it's also about innovation. Local farmers and researchers are continually exploring new ways to improve crop yield and sustainability. Forward-thinking practices, including precision agriculture and watersaving techniques, are becoming integral to the state's potato farming landscape. New data-sharing efforts (like the one featured on page 14) mean farmers are able to grow potatoes with more precision and less waste. These efforts not only contribute to the quality of the crop but also to environmental conservation. From the fertile fields of Washington to dining tables across the nation, the potato — versatile and enduring — continues to be a beloved ingredient in American cuisine. Whether it's the countless variations on classic dishes, the diverse varieties grown in Washington, or the emerging understanding of their health benefits, the potato is a true culinary chameleon. In the state known for its rich agricultural heritage, potatoes stand as a testament to the enduring role of versatile vegetables in our lives, our traditions, and our future. WASHINGTON GROWN MAGAZINE DECEMBER 2023

A community Thanksgiving dinner in 1893, given by the Michigan Soldiers Colony in Port Angeles, Washington. 4

WASHINGTON GROWN MAGAZINE DECEMBER 2023

MAPLE WOOD FARM MOUNT VERNON

generations of farming in Skagit Valley I

F YOU'RE LOOKING to add some color to your holiday feast, there are lots of options. You could add green vegetables like asparagus, yellow squash, or corn, or even pink pickled red onions. But if you decide that you want to color up your plate with purple, red, or golden potatoes, Mount Vernon's Maple Wood Farm has got you covered. Maple Wood Farm is a family farm, with an extra emphasis on "family." Roger Jungquist's family has been farming here for five generations, since his great-grandfather, Frank, first purchased land southwest of Mount Vernon in 1889. Frank

WASHINGTON GROWN MAGAZINE DECEMBER 2023

and his son, Elmer, operated a dairy for nearly 50 years before slowly transitioning the dairy business to a crop farm, eventually settling on potatoes. The farm was expanded by Roger's father in the 1970s, and now Roger and his son, Riley, carry on the Maple Wood Farm legacy. "This area is just really great for growing potatoes," said Roger, when the Washington Grown crew visited the farm in Season 7. "The weather is mild, not too hot. The soil is also a little heavier, so the potatoes keep their color a little better."

WASHINGTON GROWN MAGAZINE DECEMBER 2023

MAPLE WOOD FARM MOUNT VERNON

generations of farming in Skagit Valley I

WASHINGTON GROWN MAGAZINE DECEMBER 2023

Find more great stories at wagrown.com

"Their family came to Red Mountain on a coin flip. But their success here has nothing to do with chance."

Watch the show online or on your local station

Read more at wagrown.com

KSPS (Spokane) Mondays at 7:00 pm and Saturdays at 4:30 pm ksps.org/schedule/ The rich soils of the Skagit Valley make it possible for farmers to grow over 90 different crops.

to be harvested, packaged, and shipped across the U.S.

"It's an adventure, but it's a fun adventure for sure," said Riley. "I wouldn't change it for the world."

KWSU (Pullman) Fridays at 6:00 pm nwpb.org/tv-schedules/

"Her parents were farmworkers. Now she owns the farm." Read more at wagrown.com

"We've got a responsibility to take care of it for future generations." Read more at wagrown.com

WASHINGTON 2023 WASHINGTON GROWN GROWN MAGAZINE MAGAZINE DECEMBER NOVEMBER 2023

KIRO (Seattle) Mondays at 2:30 pm or livestream Saturdays at 2:30 pm on kiro7.com kiro7.com NCW Life Channel (Wenatchee) Check local listings ncwlife.com

Though Carnation Farms is best known for it's innovative history as a dairy, now the fields are populated by turkeys and more than 100 seasonal crops.

KTNW (Richland) Saturdays at 1:00 pm nwpb.org/tv-schedules

RFD-TV Thursdays at 12:30 pm and Fridays at 9:00 pm (Pacific) rfdtv.com/

wagrown.com @wagrowntv

*Times/schedules subject to change based upon network schedule. Check station programming to confirm air times.

FINISH

ESSENCIA YAKIMA

START

GAME CORNER

" CARBS DATA ESSENCIA MAPLE POTATO RUSSET SKAGIT VERSATILE WOOD

DID YOU KNOW Washington state farmers grow 23% of the total potatoes grown in the United States?

ENTER TO WIN! Visit our website and sign up to be entered into a drawing for a $25 gift certificate to Essencia Artisan Bakery in Yakima! *Limit one entry per household

our

Host Kristi Gorenson and the Washington Grown crew visited Ryan Low at Essencia in Season 10, Episode 8.

hometown

Essencia Artisan Bakery is Yakima's hidden gem. With artisanal treats, fresh-baked bread, and an atmosphere to match, Essencia Artisan Bakery sits right in the heart of Yakima, and they're taking full advantage of the fresh produce in the area with a menu of fruit-based pastries and other goodies. "With baking, you get to see the whole process," said owner Ryan Low. "Every one of those steps is really important to the final product." Low and his team take their job seriously, creating unique delights for their guests. Customers in the area come for the friendly atmosphere and stay for the delicious pastries. "I think my favorite thing is the artistry of each pastry," said one customer. "The triple-berry scone, the lemon tart, the pecan tart, the chocolate croissant — you can't go wrong."

WASHINGTON GROWN MAGAZINE DECEMBER 2023

Low's connections to local produce farms inspire the menu at Essencia. Thanks to rich volcanic soils and ready irrigation, the Yakima area is a place of incredible natural bounty, where farmers can grow everything from tree fruit to vegetables to hops in astounding quantities. Local restaurants, cafes, and bakeries like Essencia are the first (but not only) beneficiary.

bakery "

"We have lots of farms a short distance from this bakery, so if I need a box of peaches or I need asparagus or potatoes, I can drive out to a farm, grab it, and run back here and hopefully get them prepped in time for lunch," said Low. "I often just load up at the farmers market with whatever looks good. I'm the one pushing the big cart full of fruit. Probably some of the best relationships I've ever had have been at the market." While the sweet treats and tarts are the glamorous centerpieces of the bakery's glass pastry case, customers can also find delicious savory dishes as well. Seasonal flatbreads, soups, baguettes, salads, sandwiches, and paninis rotate on and off the menu, depending on what is in season in the Yakima area. "They have a way of going about the food and the customer service that is just going to invite you in and make you want to stay and really enjoy where you're at," said one customer, smiling. "It's our hometown bakery."

WASHINGTON GROWN MAGAZINE DECEMBER 2023

FINISH

ESSENCIA YAKIMA

START

GAME CORNER

" CARBS DATA ESSENCIA MAPLE POTATO RUSSET SKAGIT VERSATILE WOOD

DID YOU KNOW Washington state farmers grow 23% of the total potatoes grown in the United States?

ENTER TO WIN! Visit our website and sign up to be entered into a drawing for a $25 gift certificate to Essencia Artisan Bakery in Yakima! *Limit one entry per household

our

Host Kristi Gorenson and the Washington Grown crew visited Ryan Low at Essencia in Season 10, Episode 8.

hometown

WASHINGTON GROWN MAGAZINE DECEMBER 2023

bakery "

WASHINGTON GROWN MAGAZINE DECEMBER 2023

INGREDIENTS Dough • 2 cups all-purpose flour • 1 1/2 teaspoons active dry yeast • 2/3 cup water • 2 tablespoons olive oil • 1 1/2 teaspoons salt • 1 1/2 teaspoons sugar Potatoes • 2 russet potatoes (about 1 1/2 pounds), well scrubbed • 2 tablespoons olive oil • 1 teaspoon Italian seasoning • 1 teaspoon Old Bay seasoning

Topping • 2 cups ricotta cheese • 2 tablespoons minced garlic • 2 tablespoons finely chopped fresh rosemary or other herb, fresh or dried • 3 ounces button mushrooms, brushed clean, trimmed, and thickly sliced or coarsely chopped • 2 teaspoons olive oil • 1/2 teaspoon Italian seasoning • 1/2 teaspoon Old Bay seasoning • 4-5 ounces thinly sliced aged Provolone cheese • 4-5 ounces thinly sliced young Provolone cheese

Complexity: Medium • Time: 4 hours

•

Serves: 10

This savory, crunchy flatbread can be a great main course or an exciting appetizer. While the potatoes, mushrooms, and cheese in this recipe work together beautifully, you could also substitute those toppings with leftover meats and vegetables from your holiday feasts! Some may also want to substitute the Old Bay seasoning with salt and pepper instead. At the bakery, this flatbread is formed in long loaves, but this version for home cooking is adapted to fit a standard baking sheet.

For the dough, put the flour in the bowl of a stand mixer fitted with the dough hook. In a small bowl, stir the yeast into the water until dissolved. Add this mixture to the flour, followed by the olive oil, sugar, and salt. Mix on low speed until the dough is formed, then continue mixing on medium-low to knead the dough for 6 to 8 minutes, in which time, the dough should pull away from the sides of the bowl. Form the dough into a ball, put it in a very lightly oiled bowl, cover, and set aside to proof until about doubled in bulk, about 1 1/2 hours. Punch down the dough, then cover and proof again until the dough springs back slowly when you make an indentation with your finger, about 1 hour. While the dough is proofing, prepare the potatoes. Preheat the oven to 375 F. Cut the potatoes into 1/4-inch slices and put them in a large bowl. Drizzle the olive oil over and add the Italian and Old Bay seasonings. Toss well to evenly coat the potatoes. Transfer the potato 12

WASHINGTON GROWN MAGAZINE DECEMBER 2023

Roasted Potato ESSENCIA'S

Flatbread

slices to a rimmed baking sheet and spread them out relatively evenly. Bake until tender, 20 to 25 minutes. Set the potatoes aside to cool and leave the oven set to 375 F. Oil another rimmed baking sheet for the flatbread. In a medium bowl, stir together the ricotta, garlic, and rosemary until well blended. Put the mushrooms in a small bowl, add the olive oil, Italian seasoning, and Old Bay seasoning, and toss to evenly coat. Transfer the proofed dough to the oiled baking sheet and gently press and stretch the dough to fill the pan. Spread the ricotta mixture evenly over the dough, leaving a border of about 3/4 inch. Lay the aged provolone over the ricotta and top with the potato slices, slightly overlapping in rows. Top the potatoes with the young Provolone and scatter the mushrooms over. Bake until the crust is well puffed and the top lightly browned, 25 to 35 minutes. WASHINGTON GROWN MAGAZINE DECEMBER 2023

Complexity: Medium • Time: 4 hours

•

Serves: 10

WASHINGTON GROWN MAGAZINE DECEMBER 2023

Roasted Potato ESSENCIA'S

Flatbread

the

WSU DECISION AID SYSTEM

Move over "Farmers' Almanac" – with WSU's DAS, farmers get time-sensitive data.

Digital Future of Ag

In the year 2023, in the age of the internet, our lives have become absolutely inundated with data. Your social media accounts collect data. Your car collects data. Your smart refrigerator, smart TV, or smart doorbell all collect data. And usually, that data can be used to better understand our habits, our priorities, and our world. In the production of their crops year over year, farmers collect and analyze tons of data. For centuries, the Farmers Almanac has kept a written record of weather events, planting seasons, and astronomical tables. Before that, farmers would pass down data by word of mouth: "Last summer, the insects ate all the beans but left the squash." Modern farmers collect tons of data on their own farms but have additional tools that can share timesensitive information about insects, disease, and other horticultural models. Washington State University's Decision Aid System (DAS) is one such tool, a webbased system designed for potato and tree-fruit growers, which incorporates weather data, NOAA's National Digital Forecast Database, and custom pest information uploaded by entomologists at the university. WSU estimates that growers use data from DAS on a regular basis on more than 90% of the potato and tree-fruit acreage throughout the state.

"Using those data, we can actually predict when crops will be in bloom, when insect populations are coming out of their overwintering site," said David Crowder, associate professor of entomology at WSU. "We provide all this information on a free digital platform for growers so they can log on, get predictions for what's happening on their own farm and forecasts of when those insect pests are gonna be there up to two weeks, four weeks ahead of time. And allow them to make proactive decisions as opposed to reactive decisions." Entomologists like Crowder enter specific data and forecasts for specific pests — like the Colorado potato beetle. That specialized information helps farmers to know exactly when those insects will be laying eggs, so the farmers can apply the appropriate amount of pesticide in order to control those insects. Not only does that result in less pesticide usage, but it also translates to a financial savings for those farmers. "Our users actually estimate the benefits of this system to be somewhere between $75 to $100 per acre in reduced pesticide costs and labor cost inputs," said Crowder. "And we believe we're helping save the broader ag industry in Washington around $30 to $40 million each year based on some of these estimates." The Farmers' Almanac has had a good run, but Washington's farmers need more current information to perform at their very best. The world relies on Washington's farmers, and Washington's farmers rely on time-sensitive data to grow their crops.

WASHINGTON GROWN MAGAZINE DECEMBER 2023

the

WSU DECISION AID SYSTEM

Move over "Farmers' Almanac" – with WSU's DAS, farmers get time-sensitive data.

Digital Future of Ag

WASHINGTON GROWN MAGAZINE DECEMBER 2023

Potatoes can give athletes the complex carbs they need to perform.

Bill Skinner is a marathon runner in his mid-70s whose secret to success is the mighty potato. The Washington Grown crew interviewed him in 2019 at Bloomsday, Spokane's famous 12K run.

on our farm, and I chop them up into little chunks and roast them in olive oil and put some herbs on and salt on, and I eat them before the race and sometimes during the race.

How old were you when you started to get into running long-distance races? I started actually only about 14 years ago, at age 60. I was getting a little bit heavy, but I thought I needed to do something, so I started to run. And within two or three weeks, I started feeling better physically and mentally.

What is it about the potatoes, though, that fuels you? Potatoes are actually higher in potassium than a banana of equal size, and they have a lot of vitamin C, and they're a complex carbohydrate, so they give you energy over a long period of time. And I found they really work. The potato industry has been advertising potatoes as a performance fuel, and there's a lot of research that says it's a good performance fuel for any kind of exercising — you know, whether it's a triathlon or a marathon, or Bloomsday.

After I ran the first half-marathon, I thought I could never do a marathon. But then I trained for a marathon and was able to do that, and I qualified for Boston in the first marathon, so that was fun. I mean, you have to qualify. You have to be fast. Some people like to golf or ski — I like to run. How are you powered by potatoes for running? Well, usually, I take some of the potatoes that we raise

The Washington growers are probably some of the best growers in the world — very technologically advanced and environmentally conscious. So Washington can be very proud of their growers. They're just awesome people, and it is a joy working with them.

The Washington Grown project is made possible by the Washington State Department of Agriculture and the USDA Specialty Crop Block Grant program, through a partnership with the state's farmers. Marketing Director Brandy Tucker

Art Designer Jon Schuler

Editor Kara Rowe

Writers Jon Schuler Maya Aune Elissa Sweet

Assistant Editor Trista Crossley

Images Washington State Potato Commission Unsplash Washington State Library Shutterstock Washington Grown

Executive Producers Kara Rowe David Tanner Chris Voigt Producer Ian Loe

Hosts Kristi Gorenson Tomás Guzmán Val Thomas-Matson