DONE Washington Grown Magazine - January 2025

magazine

Washington's incredible

Apples DELIC

IOUS

APPLE FRITTE R RECIP E INSI

DE

Washington's long-lasting incredible apples

The Vietnamese Lunar New Year apple tradition

Growing Honeycrisp apples in sunny central Washington

Games and puzzles related to this issue

the incredible edible flavorful long-lasting

Washington produces billions of apples each year, but where do they all go? And how do they get there?

apple

With all due respect to the evergreens, everyone knows that Washington’s official nickname should be the Apple State. For more than 100 years, Washington has been synonymous with the sweetest, crunchiest, highest-quality apples grown anywhere in the world. Washington is home to the Apple Cup, the Apple Blossom Festival, the Apple Capital of the World (Wenatchee), and TikTok’s Apple Queen. Washington has more orchards, more acres, and more trees producing better fruit than any other state in the United States.

Washington farmers harvest 10-12 billion apples every autumn. That’s billion, with a B. And in our state of 7.8 million residents, that means our growers harvest between 1,200 and 1,500 apples for every one of Washington’s residents. Since we don’t all eat fresh apples for every meal, a very small percentage of those apples are eaten fresh

by Washingtonians in the fall months. So what happens to all those extra crates of Washington’s most famous fruit?

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WASHINGTON GROWN MAGAZINE JANUARY 2024

Modern apples are bred to be long-lasting The first thing we need to understand is that modern apples are naturally long-lasting — so they don’t all have to be eaten right away after harvest. All apples naturally contain phenolic and antioxidant compounds, which can help slow down the oxidation process and preserve the fruit for longer periods. Apples have a lower moisture content compared with many other fruits, which helps reduce the risk of mold and spoilage. The skin of an apple is relatively thick and acts as a barrier against pathogens and moisture loss, helping to keep the fruit fresh.

But for decades, apple farmers and researchers in Washington have been selectively breeding for apples that last an especially long time. Apple varieties with lower moisture content and thicker skins have been planted more frequently, while apples that get soft or mushy too quickly have fallen out of favor. Researchers at Washington WASHINGTON WASHINGTON GROWN GROWN MAGAZINE MAGAZINE JANUARY JANUARY 2025 2024 3 3

the incredible edible flavorful long-lasting

Washington produces billions of apples each year, but where do they all go? And how do they get there?

apple

With all due respect to the evergreens, everyone knows that Washington’s official nickname should be the Apple State. For more than 100 years, Washington has been synonymous with the sweetest, crunchiest, highest-quality apples grown anywhere in the world. Washington is home to the Apple Cup, the Apple Blossom Festival, the Apple Capital of the World (Wenatchee), and TikTok’s Apple Queen. Washington has more orchards, more acres, and more trees producing better fruit than any other state in the United States.

Washington farmers harvest 10-12 billion apples every autumn. That’s billion, with a B. And in our state of 7.8 million residents, that means our growers harvest between 1,200 and 1,500 apples for every one of Washington’s residents. Since we don’t all eat fresh apples for every meal, a very small percentage of those apples are eaten fresh

by Washingtonians in the fall months. So what happens to all those extra crates of Washington’s most famous fruit?

2

WASHINGTON GROWN MAGAZINE JANUARY 2024

Modern apples are bred to be long-lasting The first thing we need to understand is that modern apples are naturally long-lasting — so they don’t all have to be eaten right away after harvest. All apples naturally contain phenolic and antioxidant compounds, which can help slow down the oxidation process and preserve the fruit for longer periods. Apples have a lower moisture content compared with many other fruits, which helps reduce the risk of mold and spoilage. The skin of an apple is relatively thick and acts as a barrier against pathogens and moisture loss, helping to keep the fruit fresh.

But for decades, apple farmers and researchers in Washington have been selectively breeding for apples that last an especially long time. Apple varieties with lower moisture content and thicker skins have been planted more frequently, while apples that get soft or mushy too quickly have fallen out of favor. Researchers at Washington WASHINGTON WASHINGTON GROWN GROWN MAGAZINE MAGAZINE JANUARY JANUARY 2025 2024 3 3

State University (WSU) plant thousands of test trees each year, testing for breeds that look better, taste sweeter, and last longer.

Find more great stories at wagrown.com

“Different generations (of consumers) look for different things in an apple,” said Dr. Carolina Torres, Endowed Chair in Tree Fruit Postharvest Systems at WSU. “It used to be about how red an apple was, so the Red Delicious apple was very popular for a long time. Today, it is more about looking for sweet, tart, and firm.”

Most are stored and sold in the US all throughout the year These natural qualities of apples are just the beginning of the story. When you pick up an apple in the grocery store in February and marvel that it is still colorful and crisp more than six months after being picked, that moment is only possible because of scientific advancements in long-term cold storage.

Most Washington apple producers utilize controlled atmosphere (CA) storage, which is a practice where apples go straight from being picked into storage in warehouses that control temperature, humidity, and the concentration of carbon dioxide and oxygen. By perfectly balancing the presence of oxygen and CO2, the apples’ natural ripening process is slowed down considerably. These CA storage facilities can keep apples fresh and delicious for over a year, ensuring that they can supply grocery stores all around the U.S. all year long. You can visit a grocery store in Florida in February and still find fresh Washington apples in the produce section.

“We have to make sure that an apple looks great and tastes great for the period of time after harvest,” said Torres. “When you’re going to store any apple longer

4

WASHINGTON GROWN MAGAZINE JANUARY 2024

than six months, you need to harvest it in a more immature stage. That apple is not ready to eat at harvest, because the changes will happen after the fruit has been stored. They will still be crunchy and delicious.”

Export partners are hungry for Washington apples Washington is the leading producer of apples in the U.S., accounting for 65% of the country’s fresh apple production. Washington apples are exported to over 60 countries, with Mexico, Canada, and countries in Southeast Asia being the top importers. In 2023, Washington exported nearly 5.87 million cartons of apples, which is 28% of the season’s harvest.

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

Read more at wagrown.com

KSPS (Spokane) Mondays at 7:00 pm and Saturdays at 4:30 pm ksps.org/schedule/ KWSU (Pullman) Fridays at 6:00 pm nwpb.org/tv-schedules/

“Her parents were farmworkers.

Now she owns the farm.”

Apples are an incredible, long-lasting fruit. There’s nothing quite like a fresh apple grown in Washington, and thanks to modern technology and transportation options, consumers around the world can get a taste of Washington all year long.

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

Read more at wagrown.com

KBTC (Seattle/Tacoma) Saturdays at 6:30 am and 3:00 pm kbtc.org/tv-schedule/

“Consumption of apples is increasing a lot in Mexico, because we’re looking for things that are the best for our bodies” said Ernesto Cardona, CEO of Austral Trading in Mexico. “We import more than 45 different varieties of Washington apples. The fruit from Washington is the best fruit, because of the flavor and because you can store it for a while.

Some are turned into other apple products Not all apples are destined to be sold in the produce section. Millions of the fruits are turned into apple juice at manufacturers like Tree Top and Neil Jones Food Co. For those looking for hard ciders, Washington ciders like Incline Cider, Schilling Hard Cider, and Tieton Cider Works use local apples to create their brews. Or other apples are turned into applesauce, apple pie filling, apple candies, and many other shelf-stable products.

Watch the show online or on your local station

KIMA (Yakima)/KEPR (Pasco)/KLEW (Lewiston) Saturdays at 5:00 pm kimatv.com/station/schedule / keprtv.com/station/schedule klewtv.com/station/schedule

“We've got a responsibility to take care of it for future generations.”

Read more at wagrown.com

KIRO (Seattle) Saturdays at 7:30 am and 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 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.

WASHINGTON GROWN MAGAZINE JANUARY 2024

5

State University (WSU) plant thousands of test trees each year, testing for breeds that look better, taste sweeter, and last longer.

Find more great stories at wagrown.com

“Different generations (of consumers) look for different things in an apple,” said Dr. Carolina Torres, Endowed Chair in Tree Fruit Postharvest Systems at WSU. “It used to be about how red an apple was, so the Red Delicious apple was very popular for a long time. Today, it is more about looking for sweet, tart, and firm.”

Most are stored and sold in the US all throughout the year These natural qualities of apples are just the beginning of the story. When you pick up an apple in the grocery store in February and marvel that it is still colorful and crisp more than six months after being picked, that moment is only possible because of scientific advancements in long-term cold storage.

Most Washington apple producers utilize controlled atmosphere (CA) storage, which is a practice where apples go straight from being picked into storage in warehouses that control temperature, humidity, and the concentration of carbon dioxide and oxygen. By perfectly balancing the presence of oxygen and CO2, the apples’ natural ripening process is slowed down considerably. These CA storage facilities can keep apples fresh and delicious for over a year, ensuring that they can supply grocery stores all around the U.S. all year long. You can visit a grocery store in Florida in February and still find fresh Washington apples in the produce section.

“We have to make sure that an apple looks great and tastes great for the period of time after harvest,” said Torres. “When you’re going to store any apple longer

4

WASHINGTON GROWN MAGAZINE JANUARY 2024

than six months, you need to harvest it in a more immature stage. That apple is not ready to eat at harvest, because the changes will happen after the fruit has been stored. They will still be crunchy and delicious.”

Export partners are hungry for Washington apples Washington is the leading producer of apples in the U.S., accounting for 65% of the country’s fresh apple production. Washington apples are exported to over 60 countries, with Mexico, Canada, and countries in Southeast Asia being the top importers. In 2023, Washington exported nearly 5.87 million cartons of apples, which is 28% of the season’s harvest.

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

Read more at wagrown.com

KSPS (Spokane) Mondays at 7:00 pm and Saturdays at 4:30 pm ksps.org/schedule/ KWSU (Pullman) Fridays at 6:00 pm nwpb.org/tv-schedules/

“Her parents were farmworkers.

Now she owns the farm.”

Apples are an incredible, long-lasting fruit. There’s nothing quite like a fresh apple grown in Washington, and thanks to modern technology and transportation options, consumers around the world can get a taste of Washington all year long.

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

Read more at wagrown.com

KBTC (Seattle/Tacoma) Saturdays at 6:30 am and 3:00 pm kbtc.org/tv-schedule/

“Consumption of apples is increasing a lot in Mexico, because we’re looking for things that are the best for our bodies” said Ernesto Cardona, CEO of Austral Trading in Mexico. “We import more than 45 different varieties of Washington apples. The fruit from Washington is the best fruit, because of the flavor and because you can store it for a while.

Some are turned into other apple products Not all apples are destined to be sold in the produce section. Millions of the fruits are turned into apple juice at manufacturers like Tree Top and Neil Jones Food Co. For those looking for hard ciders, Washington ciders like Incline Cider, Schilling Hard Cider, and Tieton Cider Works use local apples to create their brews. Or other apples are turned into applesauce, apple pie filling, apple candies, and many other shelf-stable products.

Watch the show online or on your local station

KIMA (Yakima)/KEPR (Pasco)/KLEW (Lewiston) Saturdays at 5:00 pm kimatv.com/station/schedule / keprtv.com/station/schedule klewtv.com/station/schedule

“We've got a responsibility to take care of it for future generations.”

Read more at wagrown.com

KIRO (Seattle) Saturdays at 7:30 am and 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 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.

WASHINGTON GROWN MAGAZINE JANUARY 2024

5

Tết

Traditions

LUNAR NEW YEAR VIETNAM

The "new year" may start on different dates around the world, but it holds an important place in many cultures.

Washington apples play a huge role in Lunar New Year celebrations on the other side of the world in Vietnam.

Ringing in the new year looks different from culture to culture, but one commonality is the idea of a fresh start, saying goodbye to the past year and welcoming luck, prosperity, and health into the coming one. In some cultures, that might mean making New Year’s resolutions, counting down for the ball drop in Times Square, plunging into the icy ocean, cleaning every inch of your house, setting up an altar to honor ancestors, or eating lucky foods like black-eyed peas, grapes, or apples.

And while many Americans celebrate the Gregorian New Year on Jan. 1, other cultural New Year’s celebrations take place on other dates; for example, the Lunar New Year, celebrated in many Asian countries, happens on the second new moon after the winter solstice — Jan. 29 this year. Rosh Hashanah, the Jewish New Year, begins on the first day of the month of Tishrei — Sept. 22 this year.

In Vietnam, the most important holiday is Tết, a multiday Lunar New Year celebration of spring. The holiday centers around family, and adults typically give children and elderly people gifts of money in red envelopes to symbolize luck. Lucky red decorations can be seen everywhere; businesses and homes are draped with paper lanterns, flowers, trees, and fruit. On the streets, celebrations, fireworks, and music fill the air, and at home, families honor their ancestors by placing gifts on the altar and performing rituals.

WASHINGTON GROWN MAGAZINE JANUARY 2024

7

Tết

Traditions

LUNAR NEW YEAR VIETNAM

The "new year" may start on different dates around the world, but it holds an important place in many cultures.

Washington apples play a huge role in Lunar New Year celebrations on the other side of the world in Vietnam.

Ringing in the new year looks different from culture to culture, but one commonality is the idea of a fresh start, saying goodbye to the past year and welcoming luck, prosperity, and health into the coming one. In some cultures, that might mean making New Year’s resolutions, counting down for the ball drop in Times Square, plunging into the icy ocean, cleaning every inch of your house, setting up an altar to honor ancestors, or eating lucky foods like black-eyed peas, grapes, or apples.

And while many Americans celebrate the Gregorian New Year on Jan. 1, other cultural New Year’s celebrations take place on other dates; for example, the Lunar New Year, celebrated in many Asian countries, happens on the second new moon after the winter solstice — Jan. 29 this year. Rosh Hashanah, the Jewish New Year, begins on the first day of the month of Tishrei — Sept. 22 this year.

In Vietnam, the most important holiday is Tết, a multiday Lunar New Year celebration of spring. The holiday centers around family, and adults typically give children and elderly people gifts of money in red envelopes to symbolize luck. Lucky red decorations can be seen everywhere; businesses and homes are draped with paper lanterns, flowers, trees, and fruit. On the streets, celebrations, fireworks, and music fill the air, and at home, families honor their ancestors by placing gifts on the altar and performing rituals.

WASHINGTON GROWN MAGAZINE JANUARY 2024

7

One of the most common features of a Tết ancestor altar is the five-fruit tray, a collection of fruits in colors representing the five elements: white for metal, green for wood, black for water, yellow for earth, and red for fire. While the specific fruits presented on these trays vary, many five-fruit trays in Vietnam feature red and green apples to represent fire and wood — and many of those apples are grown here in Washington.

So if you, too, want to add a bit of sweetness, luck, and peace to your life, consider biting into a fresh Washington apple to welcome in the year ahead.

GAME CORNER DID YOU KNOW? END

“It’s a very important tradition,” Lee said, “because when you visit the house, they will offer it to the ancestors on the altar.”

Elsewhere in the world, apples are also an important part of other New Year celebrations. In many other countries in Asia, for example, eating and giving fruit, especially apples, for Lunar New Year is considered lucky. In China, according to a New York Times article about Lunar New Year’s celebrations, “Apples are said to bring peace to whoever eats one, because the Chinese word for ‘apple’ sounds like the word meaning ‘peaceful.’” In Jewish cultures, the tradition to eat apples dipped in honey on Rosh Hashanah symbolizes a sweet new year.

START

According to Francis Lee, the U.S. Department of Agriculture’s Vietnam representative based in Ho Chi Minh City, people in Vietnam also give, display, and eat fruit — including apples — during Tết celebrations.

During Lunar New Year celebrations, children receive "Li Xi", or lucky money, from elders and parents as a wish for a happy, healthy, and successful year.

ENTER TO WIN! Sign up to be entered into a drawing for a $25 gift certificate to Francisco's Bakery in Kennewick! *Limit one entry per household

In fact, Vietnam is one of the top buyers of Washington apples in the world — in 2023, the country spent $57 million on our apples, according to the Washington State Department of Agriculture — but the biggest demand for apples occurs before Tết, said Lee. “At this time of year, we are seeing that many apples are being shipped here (from Washington),” Lee said, adding that Vietnamese people can buy Washington fruit through the wholesale market or traditional Vietnamese markets, called wet markets.

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WASHINGTON GROWN MAGAZINE JANUARY 2024

or sign up at www.wagrown.com/wa-grown-magazine

One of the most common features of a Tết ancestor altar is the five-fruit tray, a collection of fruits in colors representing the five elements: white for metal, green for wood, black for water, yellow for earth, and red for fire. While the specific fruits presented on these trays vary, many five-fruit trays in Vietnam feature red and green apples to represent fire and wood — and many of those apples are grown here in Washington.

So if you, too, want to add a bit of sweetness, luck, and peace to your life, consider biting into a fresh Washington apple to welcome in the year ahead.

GAME CORNER DID YOU KNOW? END

“It’s a very important tradition,” Lee said, “because when you visit the house, they will offer it to the ancestors on the altar.”

Elsewhere in the world, apples are also an important part of other New Year celebrations. In many other countries in Asia, for example, eating and giving fruit, especially apples, for Lunar New Year is considered lucky. In China, according to a New York Times article about Lunar New Year’s celebrations, “Apples are said to bring peace to whoever eats one, because the Chinese word for ‘apple’ sounds like the word meaning ‘peaceful.’” In Jewish cultures, the tradition to eat apples dipped in honey on Rosh Hashanah symbolizes a sweet new year.

START

According to Francis Lee, the U.S. Department of Agriculture’s Vietnam representative based in Ho Chi Minh City, people in Vietnam also give, display, and eat fruit — including apples — during Tết celebrations.

During Lunar New Year celebrations, children receive "Li Xi", or lucky money, from elders and parents as a wish for a happy, healthy, and successful year.

ENTER TO WIN! Sign up to be entered into a drawing for a $25 gift certificate to Francisco's Bakery in Kennewick! *Limit one entry per household

In fact, Vietnam is one of the top buyers of Washington apples in the world — in 2023, the country spent $57 million on our apples, according to the Washington State Department of Agriculture — but the biggest demand for apples occurs before Tết, said Lee. “At this time of year, we are seeing that many apples are being shipped here (from Washington),” Lee said, adding that Vietnamese people can buy Washington fruit through the wholesale market or traditional Vietnamese markets, called wet markets.

8

WASHINGTON GROWN MAGAZINE JANUARY 2024

or sign up at www.wagrown.com/wa-grown-magazine

FRANCISCO'S BAKERY KENNEWICK

Francisco Mejia's beloved Kennewick bakery is home to smiling faces and a melting pot of flavors.

Nestled in the heart of Kennewick, Francisco’s Bakery has become a beloved spot for locals seeking delicious pastries and friendly vibes.

Known for its mouthwatering donuts, pastries, and traditional Mexican baked goods, the bakery is a true community hub where flavors from around the world meet.

“They’re just delicious donuts and pastries,” said one customer, when the Washington Grown team visited Francisco’s in Season 11. “There’s something about these donuts that are just unique. If you’re looking for something sweet and delicious, you’re in the right place.”

It’s clear why they keep coming back. Francisco Mejia, the bakery’s owner, offers a wide range of treats, ensuring there’s something for everyone.

“We have a lot of different choices for people to come in and taste,” he said. “We have our traditional conchas. We have cortadillo, which is a cake with buttercream and icing. We have pumpkin empanadas. We have apple fritters. We try to do lots of varieties for all the tastes.”

The result of all that selection is that Francisco’s Bakery attracts a diverse customer base. “We cater to the Hispanic community, and the Anglo community, and everything in between,” Francisco explained. “Our community here is a lot of ethnicities, people from different countries — it’s a melting pot. We see people from banks, factories, and towing companies. This morning, we had eight police cars parked in front. They were all in here eating our stuff,” he said with a smile.

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WASHINGTON GROWN MAGAZINE JANUARY 2024

For many locals, Francisco’s Bakery has become part of their daily routine. One regular customer shared, “Every day before work, I just stop by to get a coffee and a good donut. It’s just a friendly atmosphere, friendly vibes, and delicious treats.”

Francisco’s passion for baking is clear, and it’s part of the bakery’s appeal in the community. Customers get a smile or a laugh from Francisco or his team to go along with the delicious pastries. That friendly spirit is often mentioned in reviews on TripAdvisor, where Francisco’s is consistently rated as the best bakery in Kennewick.

“I love what I do. And when you see people who are pleased with the stuff you do, that really fills your cup, and you feel happy about what you’re doing,” said Francisco. “And that’s what it’s all about. I love baking. I’ve been baking for a long time, and for me, it’s fun. There’s a lot to love.”

Francisco and his team pride themselves on using fresh, local ingredients like blueberries and apples in their creations. The area around the Tri-Cities is some of the most productive agricultural land in the state, and Francisco is able to source his fresh fruits from farmers markets and co-ops all year round.

With such dedication to quality and community, it’s no wonder that Francisco’s Bakery has earned a special place in the hearts of Kennewick residents.

WASHINGTON GROWN MAGAZINE JANUARY 2024

11

FRANCISCO'S BAKERY KENNEWICK

Francisco Mejia's beloved Kennewick bakery is home to smiling faces and a melting pot of flavors.

Nestled in the heart of Kennewick, Francisco’s Bakery has become a beloved spot for locals seeking delicious pastries and friendly vibes.

Known for its mouthwatering donuts, pastries, and traditional Mexican baked goods, the bakery is a true community hub where flavors from around the world meet.

“They’re just delicious donuts and pastries,” said one customer, when the Washington Grown team visited Francisco’s in Season 11. “There’s something about these donuts that are just unique. If you’re looking for something sweet and delicious, you’re in the right place.”

It’s clear why they keep coming back. Francisco Mejia, the bakery’s owner, offers a wide range of treats, ensuring there’s something for everyone.

“We have a lot of different choices for people to come in and taste,” he said. “We have our traditional conchas. We have cortadillo, which is a cake with buttercream and icing. We have pumpkin empanadas. We have apple fritters. We try to do lots of varieties for all the tastes.”

The result of all that selection is that Francisco’s Bakery attracts a diverse customer base. “We cater to the Hispanic community, and the Anglo community, and everything in between,” Francisco explained. “Our community here is a lot of ethnicities, people from different countries — it’s a melting pot. We see people from banks, factories, and towing companies. This morning, we had eight police cars parked in front. They were all in here eating our stuff,” he said with a smile.

10

WASHINGTON GROWN MAGAZINE JANUARY 2024

For many locals, Francisco’s Bakery has become part of their daily routine. One regular customer shared, “Every day before work, I just stop by to get a coffee and a good donut. It’s just a friendly atmosphere, friendly vibes, and delicious treats.”

Francisco’s passion for baking is clear, and it’s part of the bakery’s appeal in the community. Customers get a smile or a laugh from Francisco or his team to go along with the delicious pastries. That friendly spirit is often mentioned in reviews on TripAdvisor, where Francisco’s is consistently rated as the best bakery in Kennewick.

“I love what I do. And when you see people who are pleased with the stuff you do, that really fills your cup, and you feel happy about what you’re doing,” said Francisco. “And that’s what it’s all about. I love baking. I’ve been baking for a long time, and for me, it’s fun. There’s a lot to love.”

Francisco and his team pride themselves on using fresh, local ingredients like blueberries and apples in their creations. The area around the Tri-Cities is some of the most productive agricultural land in the state, and Francisco is able to source his fresh fruits from farmers markets and co-ops all year round.

With such dedication to quality and community, it’s no wonder that Francisco’s Bakery has earned a special place in the hearts of Kennewick residents.

WASHINGTON GROWN MAGAZINE JANUARY 2024

11

Complexity: Medium Time: 1.5 hours Serves: 6 Francisco's Bakery in Kennewick offers a wide variety of pastries, but their apple fritter is especially beloved. The hot frying oil gives the fritter crispy edges and a warm, soft center, and the acidity of the apple contrasts nicely with the cinnamon and glaze. While not all apple fritter recipes require a yeasted dough, Francisco's fritters are so beloved because they're so light and fluffy – which is helped by giving the dough plenty of time to rise.

Ingredients Dough Ingredients • 12 oz. all-purpose flour • 4 oz. butter • 1 cup room temperature milk • 2 teaspoons instant dry yeast • 4 oz. sugar • 1/4 teaspoon salt Filling Ingredients • 1-2 green apples (Granny Smith preferred), sliced • 1 tablespoon ground cinnamon (adjust to taste) Glaze Ingredients • 1 cup confectioners/icing sugar • 1/2 teaspoon light corn syrup • 1/8 teaspoon salt • 1/4 teaspoon vanilla extract • 1 tablespoon granulated sugar • 3 tablespoons water

12

Start by proofing the yeast in a half cup of warm water and a pinch of sugar in a large bowl. Meanwhile, whisk together the flour, sugar, and salt in a separate bowl.

Add the butter and milk to the yeast mixture, then slowly add the dry ingredients in. Mix well, until you have a smooth, moist dough.

Form the dough into a ball, then add dough to an oiled bowl, cover with plastic, and let rest in a warm spot for 45 minutes.

The dough should rise and double in size.

When the dough has risen, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle all the cinnamon evenly over the apples and then sprinkle with the 1 tablespoon of flour. Fold the empty side of the dough over the side with the apples, and press down so it adheres to the apples. Cut the dough into 1/2inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc. As you chop and knead the dough, the mixture will form into a sticky ball of dough.

FRANCISCO’S

Apple

Fritters

Once the dough is well mixed, separate and form the dough into small discs, about 3" in diameter and 1" thick. Place on a parchment-lined sheet pan. Cover with plastic wrap or a clean tea towel and set aside to rise until doubled again, about 30-45 minutes.

When the fritters are almost risen, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside.

In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar has been incorporated, and the mixture is smooth.

Fill a heavy-bottomed pot or dutch oven with around 2" of frying oil and heat to 375 degrees. When the oil has reached the temperature, fry the fritters around two minutes per side, until golden brown. Avoid overcrowding the fryer.

Remove fritters to a drying rack. Once the fried fritters are cool enough to handle, drizzle them with glaze. Return to the cooling rack to cool completely.

WASHINGTON GROWN MAGAZINE JANUARY 2024

WASHINGTON GROWN MAGAZINE DECEMBER 2024

13

Complexity: Medium Time: 1.5 hours Serves: 6 Francisco's Bakery in Kennewick offers a wide variety of pastries, but their apple fritter is especially beloved. The hot frying oil gives the fritter crispy edges and a warm, soft center, and the acidity of the apple contrasts nicely with the cinnamon and glaze. While not all apple fritter recipes require a yeasted dough, Francisco's fritters are so beloved because they're so light and fluffy – which is helped by giving the dough plenty of time to rise.

Ingredients Dough Ingredients • 12 oz. all-purpose flour • 4 oz. butter • 1 cup room temperature milk • 2 teaspoons instant dry yeast • 4 oz. sugar • 1/4 teaspoon salt Filling Ingredients • 1-2 green apples (Granny Smith preferred), sliced • 1 tablespoon ground cinnamon (adjust to taste) Glaze Ingredients • 1 cup confectioners/icing sugar • 1/2 teaspoon light corn syrup • 1/8 teaspoon salt • 1/4 teaspoon vanilla extract • 1 tablespoon granulated sugar • 3 tablespoons water

12

Start by proofing the yeast in a half cup of warm water and a pinch of sugar in a large bowl. Meanwhile, whisk together the flour, sugar, and salt in a separate bowl.

Add the butter and milk to the yeast mixture, then slowly add the dry ingredients in. Mix well, until you have a smooth, moist dough.

Form the dough into a ball, then add dough to an oiled bowl, cover with plastic, and let rest in a warm spot for 45 minutes.

The dough should rise and double in size.

When the dough has risen, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle all the cinnamon evenly over the apples and then sprinkle with the 1 tablespoon of flour. Fold the empty side of the dough over the side with the apples, and press down so it adheres to the apples. Cut the dough into 1/2inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc. As you chop and knead the dough, the mixture will form into a sticky ball of dough.

FRANCISCO’S

Apple

Fritters

Once the dough is well mixed, separate and form the dough into small discs, about 3" in diameter and 1" thick. Place on a parchment-lined sheet pan. Cover with plastic wrap or a clean tea towel and set aside to rise until doubled again, about 30-45 minutes.

When the fritters are almost risen, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside.

In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar has been incorporated, and the mixture is smooth.

Fill a heavy-bottomed pot or dutch oven with around 2" of frying oil and heat to 375 degrees. When the oil has reached the temperature, fry the fritters around two minutes per side, until golden brown. Avoid overcrowding the fryer.

Remove fritters to a drying rack. Once the fried fritters are cool enough to handle, drizzle them with glaze. Return to the cooling rack to cool completely.

WASHINGTON GROWN MAGAZINE JANUARY 2024

WASHINGTON GROWN MAGAZINE DECEMBER 2024

13

LIFE IN APPLE HEAVEN

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LOPEZ ORCHARDS COWICHE

On a sunny day at Lopez Orchards in Cowiche, outside Yakima, orchard owner Carlos Lopez shows Washington Grown host Val Thomas-Matson some of the ropes of orchard life. Standing between rows of trees weighed down with ripe apples, Carlos straps a large apple-picking bag around Val’s neck and over her shoulders, then hands her a pair of shears.

Val picks a ripe, shiny Honeycrisp apple from a nearby tree, and Carlos instructs her how to clip the stem as close to the fruit as possible to ensure that this variety’s especially hard stems don’t puncture the other apples.

“If they’re punctured, then they’re considered no good,” says Carlos, watching Val pick and clip another apple’s stem. “You’re getting good at this.”

lot,” Carlos says, explaining that the region’s climate produces higher-quality apples. In particular, the Yakima Valley’s rich soil, lots of sunshine, dry climate, and plentiful water make it especially well suited for apple growing, but there’s another element to the orchard’s success as well.

“We put a lot of love into it, and that’s what makes it great,” he says.

As they walk down the rows, Carlos points out an apple dotted with white specks, explaining that they cover the apples with sunblock so they don’t get burned in the hot Washington sun.

“So there’s a little sunscreen that goes over the apples?” Val says, laughing as she picks an apple from the tree. “Time for me to try an apple.”

“I’ve got a good teacher!” Val replies.

IS SWEET AS HONEY

Carlos’ expert knowledge of the ins and outs of apples — for example, which stems are harder than others — can only come from years of experience running an apple orchard. But when he was a kid growing up in Los Angeles, before his family moved to Washington and took up apple farming, he had no idea the kind of hard work that went into running an orchard.

“I thought you just watered the tree, and you grew apples, and you came and picked them,” he said. “But that’s not the case. It takes a lot.”

When Carlos was 15, his family moved from Los Angeles to Washington state, and in 1998, Carlos’ father, Antonio, bought 10 acres of orchard and began farming the land. Today, father and son own and operate Lopez Orchards together, farming more than 160 acres of land. Carlos also serves on the board of Cowiche Growers Inc., a grower-owned cooperative that provides storage and packing facilities for its members.

As Val and Carlos walk through rows of bright green trees dotted with ruby gems of apples, Val asks him what makes his apples so special.

“First, because we’re in Washington, that helps a

She rubs the apple against her sleeve before taking a bite.

“It shines up so prettily! I swear I can taste the sunshine — that’s so good. That makes me happy.”

After Val has loaded her apple-picking bag with Honeycrisps, she heaves it over to a large wooden bin, where Carlos shows her how to empty the bag from the bottom, taking care not to bruise any of the fruit.

Val bends over the bin and loosens the straps, and the apples gently roll out of the bag, unharmed.

“This is amazing,” Val says, laughing. “I’m so proud of myself!”

For Val’s last task, Carlos instructs her how to drive a tractor to haul the apple bin out of the orchard.

She reverses, raises the trailer, and drives the tractor through the orchard before parking it and climbing off.

“Good job — that was awesome!” said Carlos, holding his hand up for a high-five.

“It was!” she agrees, returning the high-five with a laugh before walking with him back through the orchard.

WASHINGTON GROWN MAGAZINE JANUARY 2024

15

LIFE IN APPLE HEAVEN

XXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXX 14 WASHINGTON GROWN MAGAZINE JANUARY 2024 XXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXX

LOPEZ ORCHARDS COWICHE

On a sunny day at Lopez Orchards in Cowiche, outside Yakima, orchard owner Carlos Lopez shows Washington Grown host Val Thomas-Matson some of the ropes of orchard life. Standing between rows of trees weighed down with ripe apples, Carlos straps a large apple-picking bag around Val’s neck and over her shoulders, then hands her a pair of shears.

Val picks a ripe, shiny Honeycrisp apple from a nearby tree, and Carlos instructs her how to clip the stem as close to the fruit as possible to ensure that this variety’s especially hard stems don’t puncture the other apples.

“If they’re punctured, then they’re considered no good,” says Carlos, watching Val pick and clip another apple’s stem. “You’re getting good at this.”

lot,” Carlos says, explaining that the region’s climate produces higher-quality apples. In particular, the Yakima Valley’s rich soil, lots of sunshine, dry climate, and plentiful water make it especially well suited for apple growing, but there’s another element to the orchard’s success as well.

“We put a lot of love into it, and that’s what makes it great,” he says.

As they walk down the rows, Carlos points out an apple dotted with white specks, explaining that they cover the apples with sunblock so they don’t get burned in the hot Washington sun.

“So there’s a little sunscreen that goes over the apples?” Val says, laughing as she picks an apple from the tree. “Time for me to try an apple.”

“I’ve got a good teacher!” Val replies.

IS SWEET AS HONEY

Carlos’ expert knowledge of the ins and outs of apples — for example, which stems are harder than others — can only come from years of experience running an apple orchard. But when he was a kid growing up in Los Angeles, before his family moved to Washington and took up apple farming, he had no idea the kind of hard work that went into running an orchard.

“I thought you just watered the tree, and you grew apples, and you came and picked them,” he said. “But that’s not the case. It takes a lot.”

When Carlos was 15, his family moved from Los Angeles to Washington state, and in 1998, Carlos’ father, Antonio, bought 10 acres of orchard and began farming the land. Today, father and son own and operate Lopez Orchards together, farming more than 160 acres of land. Carlos also serves on the board of Cowiche Growers Inc., a grower-owned cooperative that provides storage and packing facilities for its members.

As Val and Carlos walk through rows of bright green trees dotted with ruby gems of apples, Val asks him what makes his apples so special.

“First, because we’re in Washington, that helps a

She rubs the apple against her sleeve before taking a bite.

“It shines up so prettily! I swear I can taste the sunshine — that’s so good. That makes me happy.”

After Val has loaded her apple-picking bag with Honeycrisps, she heaves it over to a large wooden bin, where Carlos shows her how to empty the bag from the bottom, taking care not to bruise any of the fruit.

Val bends over the bin and loosens the straps, and the apples gently roll out of the bag, unharmed.

“This is amazing,” Val says, laughing. “I’m so proud of myself!”

For Val’s last task, Carlos instructs her how to drive a tractor to haul the apple bin out of the orchard.

She reverses, raises the trailer, and drives the tractor through the orchard before parking it and climbing off.

“Good job — that was awesome!” said Carlos, holding his hand up for a high-five.

“It was!” she agrees, returning the high-five with a laugh before walking with him back through the orchard.

WASHINGTON GROWN MAGAZINE JANUARY 2024

15

the

Market for Milk in Mexico is Multiplying If you were shopping for milk in U.S. grocery stores, the most likely place to find the dairy would be in a refrigerated cooler. But that’s not the case in Mexico, where shelf-stable milk and powdered milk are more common – and milk from Washington is a big hit.

“In Mexico, we rely on shelf-stable products,” said Marco Albarran, Washington State Department of Agriculture's in-country representative for Mexico and Central America. “People need to be able to store them at shelf temperature before they use them.”

In the traditional process, milk is pasteurized by heating it to 161 degrees for 15 seconds, which kills all the harmful bacteria in the milk. But in an alternative process, called ultra-high temperature (UHT) pasteurization, the milk is heated to 300 degrees for two

to six seconds. Both methods of pasteurization ensure that milk is fresh and safe, but the UHT pasteurization method makes milk shelf-stable, which means that it does not require refrigeration for storage.

Shelf-stable milk will stay good for up to six months on the shelf. However, once it is opened, it must be refrigerated immediately, and it is best enjoyed within seven days of opening.

“The Mexican market is importing between 300,000 and 350,000 metric tons of milk, year over year,” said Mariana Lezama, managing director for Darigold Mexico. “We are very proud to bring products from Washington. The interest and the connection between countries is really huge.”

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 Editor-in-Chief Kara Rowe Editor and Art Designer Jon Schuler

Assistant Editors Trista Crossley Elissa Sweet Writers Elissa Sweet Jon Schuler

Images Tomás Guzmán Jon Schuler Christopher Voigt USDA Shutterstock Washington Grown

Executive Producers Kara Rowe David Tanner Chris Voigt Producer Ian Loe

Hosts Kristi Gorenson Tomás Guzmán Val Thomas-Matson