DONE Washington Grown Magazine - October 2023

magazine

WIN A

$25

GIFT C ARD U-pick farms are magic for the whole family

Spooner Farms and Schuh Farms are family favorites

How to harvest and cure squash

Puzzles and games related to this issue!

U-Pick

Farms are

Magic 2

WASHINGTON GROWN MAGAZINE OCTOBER 2023

Move over, Disneyland – the Most Magical Place on Earth may be just a dirt road away.

A

S THE CRISP AUTUMN AIR descends upon the Pacific Northwest, the vibrant hues of fall foliage aren’t the only colors that captivate our senses. In every corner of Washington state, the land comes alive with the golden opportunity to connect with agriculture firsthand and celebrate the marvels of direct-to-consumer farms through the enchanting experience of u-pick farms. This October, as we savor the bounties of the harvest season, let’s take a moment to immerse ourselves in the magic of u-pick farms, a celebration of local farmers, community, and the wholesome joy of bringing your family closer to the food they eat.

WASHINGTON GROWN MAGAZINE OCTOBER 2023

3

U-Pick

Farms are

Magic 2

WASHINGTON GROWN MAGAZINE OCTOBER 2023

Move over, Disneyland – the Most Magical Place on Earth may be just a dirt road away.

A

S THE CRISP AUTUMN AIR descends upon the Pacific Northwest, the vibrant hues of fall foliage aren’t the only colors that captivate our senses. In every corner of Washington state, the land comes alive with the golden opportunity to connect with agriculture firsthand and celebrate the marvels of direct-to-consumer farms through the enchanting experience of u-pick farms. This October, as we savor the bounties of the harvest season, let’s take a moment to immerse ourselves in the magic of u-pick farms, a celebration of local farmers, community, and the wholesome joy of bringing your family closer to the food they eat.

WASHINGTON GROWN MAGAZINE OCTOBER 2023

3

Many u-pick farms also host “Harvest Festivals” with food, games, and entertainment for the whole family.

Harvest Calendar Fruits June

it’s not just pumpkins, either!

The top u-pick fruits and vegetables, and when they’re ripe for picking: Amidst the stunning backdrop of rural landscapes, u-pick farms beckon families and individuals to embrace the authentic essence of farm-to-table living.

These farms are vivid examples of sustainable food practices, offering produce that boasts exceptional flavor and leaves a minimal carbon footprint. Choosing produce grown just a stone’s throw away over options shipped from afar is an impactful choice that nourishes not only your body but also the environment we all share.

However, the allure of u-pick farms isn’t confined to their ecological benefits; it’s an experience that transcends the mere transaction of acquiring produce. These farms are a celebration of community, bonding generations in shared activities. Sam Spooner of Spooner Farms in Puyallup underscores the significance of these spaces as he shares, “I don’t think people know how good of produce we grow here.” Sam knows better than anyone the long hours farmers must dedicate to their operations. “I think that’s the most important thing: supporting your local farmers. They’re out here working 90 hours a week to give us superior produce.

Sometimes, it might cost a little more, but I think the extra cost is definitely going to be worth it.”

Serving as a testament to the enduring commitment of local farmers, Spooner Farms has been a staple for u-Ppick experiences for decades. Starting as a humble pumpkin patch, the farm has evolved to encompass various attractions, from a charming corn maze to an 4

WASHINGTON GROWN MAGAZINE OCTOBER 2023

activity barn brimming with laughter and a tantalizing spread of fall-themed delights. What started as a modest endeavor has blossomed into a testament to the resilience of our local farmers, adjusting and innovating to meet the changing desires of their patrons.

Spooners Farms’ journey reflects the larger tapestry of u-pick farms across Washington state. From the lush fields of berries in Skagit Valley to the sun-soaked apple orchards in Yakima, these farms create a bridge between diverse lifestyles, offering spaces where everyone, regardless of their background or occupation, can experience the authentic charm of agricultural life. As families wander through rows of ripe produce, carefully selecting the finest fruits and vegetables, they establish a direct bond with the origins of their nourishment. This intimate connection often eludes us in the hustle and bustle of modern life.

The invitation is clear: this fall, seize the opportunity to embrace the magic of u-pick farms. Revel in the beauty of the countryside, let the earthy scents transport you, and feel the excitement as you handpick the very sustenance that will grace your table. As you stand amidst the bounty, take a moment to offer a silent thank you to the farmers who toil relentlessly to ensure these treasures flourish. In celebrating these direct-toconsumer farms, we honor their dedication, strengthen our community bonds, and nurture a profound respect for the journey from seed to plate.

July

Apples Apricots

X

Blackberries Blueberries Cherries

X

Aug

Sept

Oct

X

X

X

X X

X

X

X

X

X

X

Peaches

X

X

Pears

X

X

Plums

X

X

X

X

Oct

Raspberries

X

X

X

Strawberries

X

X

X

Vegetables June

July

Aug

Sept

Beans

X

X

X

Beets

X

X

X

X

X

X

X

X

X

Cucumbers

X

X

Garlic

X

X

X

Pumpkins

X

X

Squash

X

X

X

X

X

X

X

Carrots Corn

X

Onions

X

X

Peas

X

X

Tomatoes Zucchini

X

X

WASHINGTON GROWN MAGAZINE OCTOBER 2023

5

Many u-pick farms also host “Harvest Festivals” with food, games, and entertainment for the whole family.

Harvest Calendar Fruits June

it’s not just pumpkins, either!

The top u-pick fruits and vegetables, and when they’re ripe for picking: Amidst the stunning backdrop of rural landscapes, u-pick farms beckon families and individuals to embrace the authentic essence of farm-to-table living.

These farms are vivid examples of sustainable food practices, offering produce that boasts exceptional flavor and leaves a minimal carbon footprint. Choosing produce grown just a stone’s throw away over options shipped from afar is an impactful choice that nourishes not only your body but also the environment we all share.

However, the allure of u-pick farms isn’t confined to their ecological benefits; it’s an experience that transcends the mere transaction of acquiring produce. These farms are a celebration of community, bonding generations in shared activities. Sam Spooner of Spooner Farms in Puyallup underscores the significance of these spaces as he shares, “I don’t think people know how good of produce we grow here.” Sam knows better than anyone the long hours farmers must dedicate to their operations. “I think that’s the most important thing: supporting your local farmers. They’re out here working 90 hours a week to give us superior produce.

Sometimes, it might cost a little more, but I think the extra cost is definitely going to be worth it.”

Serving as a testament to the enduring commitment of local farmers, Spooner Farms has been a staple for u-Ppick experiences for decades. Starting as a humble pumpkin patch, the farm has evolved to encompass various attractions, from a charming corn maze to an 4

WASHINGTON GROWN MAGAZINE OCTOBER 2023

activity barn brimming with laughter and a tantalizing spread of fall-themed delights. What started as a modest endeavor has blossomed into a testament to the resilience of our local farmers, adjusting and innovating to meet the changing desires of their patrons.

Spooners Farms’ journey reflects the larger tapestry of u-pick farms across Washington state. From the lush fields of berries in Skagit Valley to the sun-soaked apple orchards in Yakima, these farms create a bridge between diverse lifestyles, offering spaces where everyone, regardless of their background or occupation, can experience the authentic charm of agricultural life. As families wander through rows of ripe produce, carefully selecting the finest fruits and vegetables, they establish a direct bond with the origins of their nourishment. This intimate connection often eludes us in the hustle and bustle of modern life.

The invitation is clear: this fall, seize the opportunity to embrace the magic of u-pick farms. Revel in the beauty of the countryside, let the earthy scents transport you, and feel the excitement as you handpick the very sustenance that will grace your table. As you stand amidst the bounty, take a moment to offer a silent thank you to the farmers who toil relentlessly to ensure these treasures flourish. In celebrating these direct-toconsumer farms, we honor their dedication, strengthen our community bonds, and nurture a profound respect for the journey from seed to plate.

July

Apples Apricots

X

Blackberries Blueberries Cherries

X

Aug

Sept

Oct

X

X

X

X X

X

X

X

X

X

X

Peaches

X

X

Pears

X

X

Plums

X

X

X

X

Oct

Raspberries

X

X

X

Strawberries

X

X

X

Vegetables June

July

Aug

Sept

Beans

X

X

X

Beets

X

X

X

X

X

X

X

X

X

Cucumbers

X

X

Garlic

X

X

X

Pumpkins

X

X

Squash

X

X

X

X

X

X

X

Carrots Corn

X

Onions

X

X

Peas

X

X

Tomatoes Zucchini

X

X

WASHINGTON GROWN MAGAZINE OCTOBER 2023

5

SCHUH FARMS MOUNT VERNON

A

Legacy of Love

Steve and Susan Schuh wanted to share their farm with the community.

Sixty years later, Schuh Farms has taken on a life of its own.

I

N 1963, WHEN NEWLYWEDS STEVE AND SUSAN SCHUH purchased an 80-acre farm and began growing peas, they couldn’t have imagined that the family farm nestled in the Skagit Valley would become the bustling community hub it is today.

“I guess we started by getting married — I married a farmer,” Susan said, smiling at her husband. She embraced farming life right away. She baked the first pies and started the u-pick operations with her children. Schuh Farms kept expanding. Steve and Susan eventually purchased more land, began selling their produce at farmers markets and added more crops.

Sixty years later, the 275-acre farm in Mount Vernon grows all sorts of produce — including apples, lettuce, corn, potatoes, zucchini, cucumbers and rutabaga — along with gorgeous flower bouquets and baskets, all available for purchase at the farm stand and also at farmers markets. A u-pick operation allows visitors to pick berries in the summer and pumpkins in the fall, and in the morning, the smell of freshly baked pies, made from the farm’s own crops, wafts from the industrial kitchen. A play area includes the original pickup truck with a slide installed along the side.

6

WASHINGTON GROWN MAGAZINE OCTOBER 2023

WASHINGTON GROWN MAGAZINE OCTOBER 2023

7

SCHUH FARMS MOUNT VERNON

A

Legacy of Love

Steve and Susan Schuh wanted to share their farm with the community.

Sixty years later, Schuh Farms has taken on a life of its own.

I

N 1963, WHEN NEWLYWEDS STEVE AND SUSAN SCHUH purchased an 80-acre farm and began growing peas, they couldn’t have imagined that the family farm nestled in the Skagit Valley would become the bustling community hub it is today.

“I guess we started by getting married — I married a farmer,” Susan said, smiling at her husband. She embraced farming life right away. She baked the first pies and started the u-pick operations with her children. Schuh Farms kept expanding. Steve and Susan eventually purchased more land, began selling their produce at farmers markets and added more crops.

Sixty years later, the 275-acre farm in Mount Vernon grows all sorts of produce — including apples, lettuce, corn, potatoes, zucchini, cucumbers and rutabaga — along with gorgeous flower bouquets and baskets, all available for purchase at the farm stand and also at farmers markets. A u-pick operation allows visitors to pick berries in the summer and pumpkins in the fall, and in the morning, the smell of freshly baked pies, made from the farm’s own crops, wafts from the industrial kitchen. A play area includes the original pickup truck with a slide installed along the side.

6

WASHINGTON GROWN MAGAZINE OCTOBER 2023

WASHINGTON GROWN MAGAZINE OCTOBER 2023

7

Find more great stories at wagrown.com

When the Washington Grown crew visited the farm during season 6, Steve and Susan sat on a bench in front of the farm store, with hanging flower baskets behind them and a breeze rustling the plants. Visitors milled about in the shop and the fields.

“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/

“On a day like today, when it’s such a gorgeous day, we have people who will come out here, and they might spend four or five hours out here, just to have an outing,” said Steve.

The farm offers something year-round for visitors. In the spring, vegetable, flower, and herb starts are available to purchase. In the summer, there are picnics on the lawn and berries for picking. In the fall, visitors can enjoy hayrides, u-pick pumpkins, a corn maze, and a bounce house, plus hot apple cider and roasted corn. In the winter, the farm sells wreaths and Christmas trees, along with other holiday decorations.

Earlier this year — 60 years after Susan and Steve got married and bought the farm — Schuh Farms announced that Susan had passed away.

A photo of Susan, smiling and wind-blown, on the farm’s social media read, “She was Schuh Farms’ idea fairy, the original pie baker … always encouraging everyone to do their best. We will miss her terribly, but we will continue to do our best.”

Schuh Farms is one of the premier U-Pick destinations in the Skagit Valley, with fresh fruits and vegetables, a corn maze, and delicious baked goods.

8

WASHINGTON GROWN MAGAZINE OCTOBER 2023

Hundreds of comments poured in, with people reminiscing about Susan’s kindness, delicious pies, and hardworking nature. “A beautiful and wonderful lady in soooooo many ways … I will miss seeing her smiling face at the farm,” said one commenter. Another wrote, “Her beautiful heart lives on through all you create.”

And it is true. With every pie baked, flower cut, and berry picked, Susan Schuh’s legacy lives on.

Watch the show online or on your local station

“Her parents were farmworkers.

Now she owns the farm.”

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/ 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) 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.

Find more great stories at wagrown.com

When the Washington Grown crew visited the farm during season 6, Steve and Susan sat on a bench in front of the farm store, with hanging flower baskets behind them and a breeze rustling the plants. Visitors milled about in the shop and the fields.

“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/

“On a day like today, when it’s such a gorgeous day, we have people who will come out here, and they might spend four or five hours out here, just to have an outing,” said Steve.

The farm offers something year-round for visitors. In the spring, vegetable, flower, and herb starts are available to purchase. In the summer, there are picnics on the lawn and berries for picking. In the fall, visitors can enjoy hayrides, u-pick pumpkins, a corn maze, and a bounce house, plus hot apple cider and roasted corn. In the winter, the farm sells wreaths and Christmas trees, along with other holiday decorations.

Earlier this year — 60 years after Susan and Steve got married and bought the farm — Schuh Farms announced that Susan had passed away.

A photo of Susan, smiling and wind-blown, on the farm’s social media read, “She was Schuh Farms’ idea fairy, the original pie baker … always encouraging everyone to do their best. We will miss her terribly, but we will continue to do our best.”

Schuh Farms is one of the premier U-Pick destinations in the Skagit Valley, with fresh fruits and vegetables, a corn maze, and delicious baked goods.

8

WASHINGTON GROWN MAGAZINE OCTOBER 2023

Hundreds of comments poured in, with people reminiscing about Susan’s kindness, delicious pies, and hardworking nature. “A beautiful and wonderful lady in soooooo many ways … I will miss seeing her smiling face at the farm,” said one commenter. Another wrote, “Her beautiful heart lives on through all you create.”

And it is true. With every pie baked, flower cut, and berry picked, Susan Schuh’s legacy lives on.

Watch the show online or on your local station

“Her parents were farmworkers.

Now she owns the farm.”

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/ 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) 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.

INGREDIENTS

• 4 russet potatoes, peeled and diced • 4 cups all-purpose flour • 2 eggs, beaten • 1 tablespoon olive oil • 3 cups butternut squash, peeled and diced • Sea salt and freshly cracked black pepper

• 1/2 cup unsalted butter, cut into pieces • 4 cloves garlic, minced • 2 handfuls chopped fresh kale leaves, tough stems removed • Freshly grated Parmesan cheese, for garnish

Complexity: Easy • Time: 60 minutes • Serves: 4-6 Sweater season is here; bring on all the flavors of fall! If you’ve never made gnocchi before, you’ll be delighted to learn that this cozy, classic comfort food is surprisingly easy to make from scratch. If you’re short on time, you can substitute homemade gnocchi with a 1-lb package of store-bought gnocchi.

Brown Butter

Autumn Gnocchi What happens when you combine sweet butternut squash with soft gnocchi and savory brown butter?

Magic.

Roast the butternut squash. Heat oven to 425°F. Place the diced squash on a large baking sheet, drizzle evenly with olive oil, then toss until combined. Arrange the squash in an even layer on the baking sheet, season with a few generous pinches of salt and pepper, then roast for 30 minutes or until the squash is completely tender inside.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and mash with a fork or potato masher.

Combine mashed potatoes, flour, and eggs on a cutting board or counter surface. “Cut” the flour into the potato with a bench scraper until dough forms a ball. Cut small portions of the dough into 1/2-inch pieces. For texture, roll pieces on a gnocchi board or press with a fork.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top. Drain and set aside.

Prepare the garlic brown butter sauce. Heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add the garlic. Continue to cook for 2-3 minutes, stirring continuously, until the butter has turned a light golden color and the garlic is starting to crisp. (Keep a very close eye on the butter so that it does not burn!)

Add the cooked gnocchi to the brown butter sauce and toss until they are evenly coated. Let the gnocchi cook in the sauce for about 2 minutes, or until the gnocchi is golden and toasty on the bottom side. Then give it a flip and cook for 1-2 minutes on the second side until golden. Stir in the kale and roasted butternut squash, and toss to combine.

Remove from heat, taste, and season with extra salt and pepper if needed. Serve warm, garnished with a generous helping of freshly grated Parmesan cheese.

10

WASHINGTON GROWN MAGAZINE OCTOBER 2023

WASHINGTON GROWN MAGAZINE OCTOBER 2023

11

INGREDIENTS

• 4 russet potatoes, peeled and diced • 4 cups all-purpose flour • 2 eggs, beaten • 1 tablespoon olive oil • 3 cups butternut squash, peeled and diced • Sea salt and freshly cracked black pepper

• 1/2 cup unsalted butter, cut into pieces • 4 cloves garlic, minced • 2 handfuls chopped fresh kale leaves, tough stems removed • Freshly grated Parmesan cheese, for garnish

Complexity: Easy • Time: 60 minutes • Serves: 4-6 Sweater season is here; bring on all the flavors of fall! If you’ve never made gnocchi before, you’ll be delighted to learn that this cozy, classic comfort food is surprisingly easy to make from scratch. If you’re short on time, you can substitute homemade gnocchi with a 1-lb package of store-bought gnocchi.

Brown Butter

Autumn Gnocchi What happens when you combine sweet butternut squash with soft gnocchi and savory brown butter?

Magic.

Roast the butternut squash. Heat oven to 425°F. Place the diced squash on a large baking sheet, drizzle evenly with olive oil, then toss until combined. Arrange the squash in an even layer on the baking sheet, season with a few generous pinches of salt and pepper, then roast for 30 minutes or until the squash is completely tender inside.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and mash with a fork or potato masher.

Combine mashed potatoes, flour, and eggs on a cutting board or counter surface. “Cut” the flour into the potato with a bench scraper until dough forms a ball. Cut small portions of the dough into 1/2-inch pieces. For texture, roll pieces on a gnocchi board or press with a fork.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top. Drain and set aside.

Prepare the garlic brown butter sauce. Heat the butter in a large sauté pan over medium-high heat. Once the butter has nearly melted, add the garlic. Continue to cook for 2-3 minutes, stirring continuously, until the butter has turned a light golden color and the garlic is starting to crisp. (Keep a very close eye on the butter so that it does not burn!)

Add the cooked gnocchi to the brown butter sauce and toss until they are evenly coated. Let the gnocchi cook in the sauce for about 2 minutes, or until the gnocchi is golden and toasty on the bottom side. Then give it a flip and cook for 1-2 minutes on the second side until golden. Stir in the kale and roasted butternut squash, and toss to combine.

Remove from heat, taste, and season with extra salt and pepper if needed. Serve warm, garnished with a generous helping of freshly grated Parmesan cheese.

10

WASHINGTON GROWN MAGAZINE OCTOBER 2023

WASHINGTON GROWN MAGAZINE OCTOBER 2023

11

TAVOLÀTA SPOKANE

it’s

With its delicious pasta dishes, small plates and desserts, and a diverse menu of wines, cocktails, and mocktails, Tavolàta is a cozy and welcoming addition to downtown Spokane.

The restaurant, located in the Old City Hall building across from Riverfront Park, features two intimate dining rooms and an outdoor patio. The Washington Grown team featured the restaurant when Scott and Tania Siff opened Tavolàta in 2021 as part of restaurateur Ethan Stowell’s empire of restaurants in Seattle, Idaho, and New York. Tania, who was then the general manager, and Scott, then the head chef, had worked for Stowell’s other restaurants for years.

all about the pasta

top 5 reasons to visit a u-pick farm 1. Support local business 2. Discover Local Produce 3.

Make New Friends 4.

Enjoy Fresh Fruit 5.

Get back to Nature

Tavolàta’s tagline is “all about the pasta”, and its menu offers varieties like tagliatelle, rigatoni, spaghetti, pappardelle, carbonara, and gnocchi made fresh every day.

GAME

CORNER

“We definitely try to make things that are really approachable but have an interesting spin on them at the same time,” said Tania. The restaurant’s staff work to provide whatever experience their guests are looking for in a welcoming and fun environment.

Gnocchi Pumpkin Schuh Spooners Squash U-Pick

“You can come in here and have dinner with six friends, enjoy some bottles of wine,” said Scott, “or you could come in for a quick snack as well.”

One guest, sitting on the patio, was especially taken with the presentation and quality of the dishes.

“The way they plate it is absolutely beautiful. It’s really delicious,” she said. “You can tell when you’re having the food that it’s fresh.”

The restaurant sources quality, produce and meats for its dishes.

locally

grown

“If you were in Italy, they would obviously showcase the products that they have there,” Scott said. “We are obviously in the Pacific Northwest, so we do have some really awesome produce out here.”

12

WASHINGTON GROWN MAGAZINE OCTOBER 2023

START

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

FINISH WASHINGTON GROWN MAGAZINE OCTOBER 2023

13

TAVOLÀTA SPOKANE

it’s

With its delicious pasta dishes, small plates and desserts, and a diverse menu of wines, cocktails, and mocktails, Tavolàta is a cozy and welcoming addition to downtown Spokane.

The restaurant, located in the Old City Hall building across from Riverfront Park, features two intimate dining rooms and an outdoor patio. The Washington Grown team featured the restaurant when Scott and Tania Siff opened Tavolàta in 2021 as part of restaurateur Ethan Stowell’s empire of restaurants in Seattle, Idaho, and New York. Tania, who was then the general manager, and Scott, then the head chef, had worked for Stowell’s other restaurants for years.

all about the pasta

top 5 reasons to visit a u-pick farm 1. Support local business 2. Discover Local Produce 3.

Make New Friends Enjoy Fresh Fruit 4.

5.

Get back to Nature

Tavolàta’s tagline is “all about the pasta”, and its menu offers varieties like tagliatelle, rigatoni, spaghetti, pappardelle, carbonara, and gnocchi made fresh every day.

GAME

CORNER

“We definitely try to make things that are really approachable but have an interesting spin on them at the same time,” said Tania. The restaurant’s staff work to provide whatever experience their guests are looking for in a welcoming and fun environment.

Gnocchi Pumpkin Schuh Spooners Squash U-Pick

“You can come in here and have dinner with six friends, enjoy some bottles of wine,” said Scott, “or you could come in for a quick snack as well.”

One guest, sitting on the patio, was especially taken with the presentation and quality of the dishes.

“The way they plate it is absolutely beautiful. It’s really delicious,” she said. “You can tell when you’re having the food that it’s fresh.”

The restaurant sources quality, produce and meats for its dishes.

locally

grown

“If you were in Italy, they would obviously showcase the products that they have there,” Scott said. “We are obviously in the Pacific Northwest, so we do have some really awesome produce out here.”

12

WASHINGTON GROWN MAGAZINE OCTOBER 2023

START

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

FINISH WASHINGTON GROWN MAGAZINE OCTOBER 2023

13

For over six generations, Spooner Farms has been more than just a farm; it’s a piece of living history in Puyallup Valley since 1882. From its modest start on 80 acres by Antone and Mary Spooner, it’s now a must-visit spot for locals and tourists seeking an authentic farm experience during the summer and fall.

SPOONER FARMS PUYALLUP

What makes Spooner Farms stand out is its dedication to quality. The farm offers a variety of berries and gourds that keep people coming back season after season. The summer months kick off with strawberry picking, followed by raspberries, blueberries, and blackberries available throughout July. Visitors can enjoy sunflower fields and fresh sweet corn as August rolls in. And as the fall air sets in, the Harvest Festival in October offers the flavors of fall and the chance to pick pumpkins.

Direct-to-consumer marketing sets Spooner Farms’ produce apart. Customers know they’re getting top-tier goods, while the farm can focus on flavor and quality, and skip the challenges of shelf life and long-distance transport. Sam Spooner, the farm’s owner, understands the hardships and rewards of farming. “It’s hard, but at the end of the day, if you can produce a product like these raspberries, it makes it worth it,” he shares.

Over the years, the Spooner family has adapted to changing demands, expanding their offerings beyond the traditional. Since the late 1990s, the farm has transformed into a family-friendly destination. Beyond picking berries, visitors can explore a corn maze, try their hand at the Spooner Pumpkin Sling Shot, interact with farm animals, and let kids run wild in the Kid’s Activity Barn.

Sam Spooner’s experience reflects the broader challenges of farming, including land availability and meeting customer expectations. Yet, despite these difficulties, Spooner Farms remains a symbol of resilience and dedication. It’s a place where community thrives and a connection to the land endures. The farm’s Harvest Festival becomes a focal point as the autumn chill arrives, bringing families together for pumpkin picking and fall fun.

Spooner Farms’ enduring appeal lies in its authenticity. It’s not just about berries and pumpkins; it’s about preserving a way of life. The farm’s story continues as seasons come, inviting everyone to be part of the legacy. With each passing year, Spooner Farms offers an opportunity to embrace the simple pleasures of nature and tradition.

In a rapidly changing world, it remains a touchstone, reminding us of the importance of roots and the joy of shared experiences.

In the heart of Puyallup Valley, as the sun rises and sets, Spooner Farms stands as a testament to hard work, family values, and the land’s generosity. It’s a place where the past and the present coexist harmoniously and where the spirit of the farm lives on through the laughter of children, the taste of fresh berries, and the warmth of community.

14

WASHINGTON GROWN MAGAZINE OCTOBER 2023

The

Sweetest Playground Ripe, sweet berries and room to roam – why kids love Spooner Farms in Puyallup.

WASHINGTON GROWN MAGAZINE OCTOBER 2023

15

For over six generations, Spooner Farms has been more than just a farm; it’s a piece of living history in Puyallup Valley since 1882. From its modest start on 80 acres by Antone and Mary Spooner, it’s now a must-visit spot for locals and tourists seeking an authentic farm experience during the summer and fall.

SPOONER FARMS PUYALLUP

What makes Spooner Farms stand out is its dedication to quality. The farm offers a variety of berries and gourds that keep people coming back season after season. The summer months kick off with strawberry picking, followed by raspberries, blueberries, and blackberries available throughout July. Visitors can enjoy sunflower fields and fresh sweet corn as August rolls in. And as the fall air sets in, the Harvest Festival in October offers the flavors of fall and the chance to pick pumpkins.

Direct-to-consumer marketing sets Spooner Farms’ produce apart. Customers know they’re getting top-tier goods, while the farm can focus on flavor and quality, and skip the challenges of shelf life and long-distance transport. Sam Spooner, the farm’s owner, understands the hardships and rewards of farming. “It’s hard, but at the end of the day, if you can produce a product like these raspberries, it makes it worth it,” he shares.

Over the years, the Spooner family has adapted to changing demands, expanding their offerings beyond the traditional. Since the late 1990s, the farm has transformed into a family-friendly destination. Beyond picking berries, visitors can explore a corn maze, try their hand at the Spooner Pumpkin Sling Shot, interact with farm animals, and let kids run wild in the Kid’s Activity Barn.

Sam Spooner’s experience reflects the broader challenges of farming, including land availability and meeting customer expectations. Yet, despite these difficulties, Spooner Farms remains a symbol of resilience and dedication. It’s a place where community thrives and a connection to the land endures. The farm’s Harvest Festival becomes a focal point as the autumn chill arrives, bringing families together for pumpkin picking and fall fun.

Spooner Farms’ enduring appeal lies in its authenticity. It’s not just about berries and pumpkins; it’s about preserving a way of life. The farm’s story continues as seasons come, inviting everyone to be part of the legacy. With each passing year, Spooner Farms offers an opportunity to embrace the simple pleasures of nature and tradition.

In a rapidly changing world, it remains a touchstone, reminding us of the importance of roots and the joy of shared experiences.

In the heart of Puyallup Valley, as the sun rises and sets, Spooner Farms stands as a testament to hard work, family values, and the land’s generosity. It’s a place where the past and the present coexist harmoniously and where the spirit of the farm lives on through the laughter of children, the taste of fresh berries, and the warmth of community.

14

WASHINGTON GROWN MAGAZINE OCTOBER 2023

The

Sweetest Playground Ripe, sweet berries and room to roam – why kids love Spooner Farms in Puyallup.

WASHINGTON GROWN MAGAZINE OCTOBER 2023

15

harvesting

and curing

squash

It’s finally autumn, and the squash and pumpkin plants you lovingly tended all summer are heavy with gorgeous fruits, just waiting to be brought inside to be roasted, sauteed, fried, or made into soups and pies.

But suddenly, the temperatures plummet, and you’re wondering how to harvest your squash in time, and how to eat them before they go bad. Don’t worry — we’ve got answers.

How late is too late to harvest my winter squash?

Your squash can stay in your garden until after the first hard frost, but you’ll want to harvest them before there’s a full freeze. A frost won’t hurt your fruits, but a freeze will. The good news is, after a hard frost, the leaves will die back, and it will be easy to see the squash in your field.

How can I make my squash last through the winter?

Nothing is more satisfying than enjoying the fruit of your labor months after harvest, and one way to make

your squash last for many months is to cure it. Curing is a way of preserving food — in this case, by drying it — so it can be stored for long periods of time before it’s eaten.

How do I cure squash?

To cure squash, you will put them in a hot room — at 80 or 90 degrees — for a week or two. In addition to making the squash last longer, curing builds up the sugars in the flesh and makes it sweeter.

What do I do with underripe squash?

When you’re going through your field and deciding what to harvest, you’ll definitely come across some tiny, sad pumpkins and other squash. Don’t worry; it happens to all of us. You can leave those behind, but if the squash is just a little underripe, or your pumpkins are just slightly green, pick them anyway. They’ll ripen up during the curing process.

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 Tavolàta Spooner Farms Adobe Images Unsplash Shutterstock Washington Grown

Executive Producers Kara Rowe David Tanner Chris Voigt Producer Ian Loe

Hosts Kristi Gorenson Tomás Guzmán Val Thomas-Matson