Fall 2024
Stone fruit
Sun-ripened peaches, apricots, nectarines, and cherries give us nature’s desserts. » More ...
Agriculture
Fall 2024
Too hot on the feedlot
Washington ranchers and feedlot owners, like Washington State University alums Will and Nicole Derting, must deal with rising temperatures. » More ...
Fall 2024
Everybody let’s get stone fruits
Stone fruits come in many varieties and make for great fresh eating. But there are lots more uses for these symbolic fruits of summer.
Here’s a roundup of recipes featuring stone fruits. If you try any of them, let us know how they turned out.
Former Washington State University executive chef Jamie Callison offers a recipe for Rainier Cherry Clafoutis in The Crimson Spoon, a cookbook he wrote with Linda Burner Augustine (’83 Home Econ., Honors). It was published in 2013 by WSU Press.
Try this recipe for Ricotta Toast with Plums and Hot Honey from Eating Well.
Former … » More …
Summer 2024
Landscaping for drought and hot weather
Yards and gardens can really suffer in times of drought and heat. Washington State University Extension delivers a lot of advice to grow a beautiful and drought-tolerant landscape, including lists of plants, tips for reducing water usage, and more.
You can learn more from the free “Drought Tolerant Landscaping for Washington State (Home Garden Series)” from WSU Extension. Here are a few ideas to start you out from the Extension guide:
Pick the right plants
Drought-tolerant plants can withstand some time with limited moisture, even if they do not prefer periods of hot, dry weather.
Woody plants can … » More …
Summer 2024
The heat is on
The Pacific Northwest will face more heat in a region historically known for its mild climate. » More ...
Summer 2024
Hot but not bothered
Finding grass and turf to withstand hotter temperatures » More ...
Summer 2024
A taste for what’s merry
Patrick Merry, proprietor of Pullman’s only winery, offers good wine, food, and community. » More ...
Summer 2024
Mustard
The particular tart and tangy, potent and pungent flavor of mustard adds so much to food. » More ...
Summer 2024
Mustard recipes
These two vinaigrettes feature Dijon-style mustard and come from The Crimson Spoon by former Washington State University executive chef Jamie Callison and Linda Burner Augustine (’83 Home Econ., Honors). The cookbook was published in 2013 by WSU Press.
Read more about mustard.
Balsamic Vinaigrette
¼ cup balsamic vinegar
2 teaspoons finely diced shallots
½ teaspoon finely chopped garlic
½ teaspoon Dijon-style mustard
¼ teaspoon finely chopped fresh thyme
½ cup olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Using a food processor, immersion blender or a whisk, blend together vinegar, shallots, garlic, mustard, and thyme. Slowly whisk in olive … » More …
Summer 2024
Cougar Gold: Recipes from readers
Cougar Gold is 75. To celebrate, we’re asking fans of WSU’s famed signature canned cheddar to share their favorite original recipes.
It’s not too late to participate. Send yours to wsm@wsu.edu.
A crab love supreme
My absolute favorite receipt for Cougar Gold is called Crab Supreme. Split a sourdough English muffin and slather on Miracle Whip generously. Layer on gobs of fresh Dungeness crab. Cover with slices of Cougar Gold. Broil in oven until the cheese melts and starts to slightly brown. Heaven is now on your plate and ready to eat! Can’t be beat.
from Rod Swanson (’68 Chem.)