Skip to main content Skip to navigation

Horticulture

Plums
Fall 2017

Plums

Of all the fruit trees, it sometimes seems like the most common backyard resident is the plum. Whether you live in Lynden or Lind, if you don’t have a nearby plum tree, chances are you can find one. A neighbor might even give you a big bag of purple fruit.

Although apples, pears, and cherries dominate the commercial tree fruit of Washington, the state produces the second-most plums in the nation. To be fair, California commands that sector, with 97 percent of the plum market.

That doesn’t diminish the plum as a tasty addition to any homegrown suite of fruit. In fact, Washington … » More …

cover of How Plants Work
Summer 2017

How Plants Work

Cover of How Plants Work

Linda Chalker-Scott

Timber Press: 2015

 

Anyone interested in how plants do what they do will enjoy How Plants Work. Washington State University associate professor of horticulture Linda Chalker-Scott has brought the essentials of plant science together and made them entertaining for gardeners and the otherwise curious.

Chalker-Scott digs into the science of plants while keeping the narrative rooted in successfully growing a garden. Along the way, she evaluates a variety … » More …

Faster drop for a new crop
Spring 2017

Faster drop for a new crop

Water and time are money if you’re a farmer. Trees are especially slow, and to get a new apple variety growing at a commercial scale can take years. It not only takes a couple of years after planting for fruit production to start, but it’s a long time just getting trees to plant.

The number of trees needed to plant a commercial-scale orchard is daunting. Even a small orchard of 100 acres needs nearly a quarter million trees to get going. And while it might take only a couple years to “raise a few rootstocks, thousands can take many years,” Washington State University apple breeder … » More …

Winter 2016

Saving citrus from a sour end

An invader is sweeping like fire through the citrus groves of Florida. The Candidatus Liberibacter asiaticus bacterium causes citrus greening, a disease that block trees’ nutrient and water channels and prevents fruit from ripening.

“It’s like choking the tree from the inside out,” says David Gang, a Washington State University molecular biologist and biochemist who is collaborating with a large, multi-institution, interdisciplinary team to combat the disease. If left unaddressed, the entire U.S. citrus industry could be wiped out and, as Florida Senator Bill Nelson said a few years ago, “We’ll end up paying $5 for an orange—and it’ll have to be one imported from … » More …

Fall 2016

Peaches

It’s just not a summer without them

Among the fruits of summer, one stands alone for its juicy sweetness, sunset colors, and soft fuzzy skin. There’s a reason we refer to good things as “peachy.” Washington’s fame may be apples, but peaches sit proudly next to them, as well as our pears and Rainier cherries at roadside stands and farmers markets.

The volume of other tree fruit grown in the state dwarfs peaches and their siblings, the fuzzless nectarines. According to the USDA, Washington produced 13,800 tons of peaches in 2015, compared to 3.15 million tons of apples and 340,000 tons of pears.

One reason … » More …

Green for all seasons
Spring 2016

Green for all seasons

The quirks of Pullman weather can make gardening tough. It was only a few years ago that it snowed in June. But in the greenhouses scattered around campus, researchers and students can keep growing and studying plants in adverse weather. Even visitors to campus can enjoy vegetables, holiday poinsettias, and flowers long before they’ll thrive on the Palouse.

The latest addition to the greenhouses on campus, a two-story building that resembles a glass apartment complex with glowing sodium lights, sits behind the Lewis Alumni Centre. The research facility allows scientists to raise up to three generations of wheat, barley, and other grains every year, says … » More …

Bubbling cider
Winter 2015

The drink that built a nation

Bubbling a revolution in Washington State

It’s canning day at Tieton Cider Works in Yakima. Tall, red cans of Rambling Route cider pass through a pasteurizing unit as they come off the conveyor belt of the mobile canning truck. Sold in four packs, the company’s first canned product is intended to reach the masses, perhaps even enticing craft beer drinkers with a moderately-priced, portable cider.

The label on a can of Rambling Route cider describes the journey apples made across the country to Washington: “When it reached the land that would be called Washington, the apple knew.” It knew it had found a home in … » More …

Winter 2013

The Pear

Perhaps the most venerable of tree fruits, the pear is luscious,
but can be difficult.

Maybe, say some, the Washington pear needs some new blood.

Ray Schmitten ’85 and I stand on a grassy bench above the Wenatchee River Valley, a forest of Anjou pears at our back, as he points and talks about the interplay between his family and the landscape of the valley.

In 1897, his great-grandfather had a sawmill up Brender Canyon. He started out taking the mill to the timber.

“He moved up to that ridge and logged it out. Finally in 1921, he moved the mill … » More …

Winter 2013

Beans

“I was determined to know beans.”

—Thoreau, Walden

Having abandoned journalism and returned to her family’s farm on Whidbey Island, Georgie Smith ’93 started gardening, and one thing led to another. Smith had at least two things going for her, family land and a knack for farming. Farmer’s markets sales led to supplying restaurants, and ten years later, she’s still in business, farming 20 acres on Whidbey’s Ebey Prairie outside of Coupeville with four full-time employees and the same number of three-quarter time workers.

Even though Smith grows multifarious crops—greens, alliums, potatoes, tomatoes, carrots, whatever—at the heart of her enterprise right now is a lovely … » More …