It’s Friday night in the middle of summer, and Darren Wright and Janine Klingele have harvested everything they’ll take to the farmers market early Saturday morning—except peas. These they save for last—but not many peas are actually going to make it to market. The pair of farmers are standing in the light of the full moon eating the irresistible fresh sugar snap peas as fast as they can pick them.
“Peas are best just eating them fresh!” says Klingele. “A quick stir fry is great but they are so sweet fresh.”
Longtime farmer Wright and former Master Gardener Klingele grow about 20 different row … » More …
Fun facts and a recipe for fresh peas
Kids love peas—as long as you don’t make them eat them. (Eating fresh peas out of the garden is different.) The tiny spheres are fun to push around on your plate, and push off your plate, onto the floor, where the dog, faithful friend, eats them happily, thus relieving you of that onerous chore. Peas are hard to get on your fork, again because they’re spheres, which is why you don’t often get them in restaurants. Your waiter doesn’t want to see you struggling with your peas.
Peas are just another fruit. That’s right, your favorite fresh … » More …
“I was determined to know beans.”
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 …