I should point out right up front that I haven’t tried unfermented grape juice in a long, long time. In fact, the last time I had it may have been as a teenager during communion at our teetotaling church, where grape juice was our “wine.”
So it’s intriguing now decades later how familiar the taste is as I sip a glass of Concord grape juice, most likely grown—in spite of the Massachusetts address on the bottle—in the Yakima Valley.
Familiar, and also quite delicious. Full-bodied, not too sweet, with a pleasing astringency and a distinctly Concord flavor that Craig Bardwell ’84 refers to as “foxy.” … » More …
In 1944, when Glenn Aldrich was 12, he helped his father carry blueberry plants into an old sheep pasture next to their home. The family then planted the first commercial blueberries in Lewis County and some of the first in the state.
Maybe it was fate, says Aldrich ’58, ’62, but somehow his father had found the perfect crop for the soft acid soils along the Cowlitz River. The berries flourished there in Mossyrock, a pretty pocket of the valley.
Sixty-eight years later those berry bushes tower over Aldrich. In the intervening years, he has added some 20 more acres, spent time in the Air … » More …
Raspberries can add a tartness and zing to any number of dishes. Try out these recipes from the Washington Red Raspberry Commission, and visit their website for more recipes, health and nutrition information, and storage and cooking tips.
Raspberry Frozen Custard
Makes about 1 quart or 8 to 10 servings
Call it frozen custard, call it gelato—by any name this smooth and intensely flavored frozen dessert is fantastic. You can freeze the custard in an old-fashioned ice cream maker using ice and salt, but it’s absolutely effortless in one of the … » More …