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Summer 2026

Vegetables

Close-up of sliced rhubarb crumb bars with jammy filling, golden crust, and powdered sugar on a plate.
Summer 2026

Rhubarb Recipes

Carol Miles loves rhubarb. Her philosophy: celebrate its sourness. “If you add too much sugar, you lose the rhubarb flavor,” she says.

Here, Miles, a Washington State University horticulture professor and Extension vegetable specialist at the WSU Mount Vernon Northwestern Washington Research and Extension Center, shares some rhubarb recipes she loves, noting, “Overall, I add rhubarb to any of the berries for pies, jam, and any dessert.”

 

Strawberry-Rhubarb Cobbler

¼ cup cornstarch

½ cup sugar, plus 3 tablespoons, divided

¾ teaspoon salt, divided

3 pounds fresh strawberries, hulled and halved (about 7 cups)

2 cups rhubarb, cubed

2 teaspoons vanilla extract

… » More …

Inchelium Red garlic bulbs
Winter 2024

Inchelium Red garlic

Linda McLean got the idea during the COVID-19 pandemic when she was looking for socially distanced programing opportunities centered around food security and food sovereignty.

She held her first two Inchelium Red garlic workshops—one drive-thru and one walk-thru—in autumn 2020, giving out bulbs along with tips for planting, growing, and cooking them. There was so much interest in the garlic, known for its mild flavor and reddish color that appears as the bulbs cure, that she made it her mission. Since then, promoting Inchelium Red garlic has become a primary focus.

“The goal is to encourage tribal members to grow Inchelium … » More …

Winter 2024

Yellow onion recipes

Make yellow onions the star on your table.

Add this Southern-style cornbread stuffing to your holiday table. Warm up with the Normandy-style onion and cider soup with melting Camembert. Indulge with the best ever onion rings. And check out links to other onion recipes, research, and information. 

Bon appétit! 

 

Southern-style Cornbread Stuffing

From The Crimson Spoon: Plating Regional Cuisine on the Palouse (WSU Press, 2013) by former WSU executive chef Jamie Callison and Linda Burner Augustine (’83 Home Econ., Honors)

“This recipe was inspired by a long-time family secret recipe passed down from my great grandparents, grandma, and mom that uses … » More …

Rows of planted onions identified with small signs
Winter 2024

Protecting the onions

Abundant and essential but risky, yellow storage onions are a challenging, labor-intensive crop for commercial growers in Washington.

Weeding, done in part by hand, is essential to ensure the onions don’t have to compete for nutrients and can fully develop their pungent bulbs.

Thrips, tiny but rapidly reproducing insects that not only feed on onion leaves and other plants but also spread viruses, can reduce photosynthesis and overall production.

There’s not much to be done about the weeding, a necessary chore. But Washington State University researchers are working on behalf of growers to help control viruses, bacteria, fungal pathogens, thrips, and other pests. » More …

Onions in a field, with bulbs showing
Winter 2024

Planting, growing, and curing yellow onions

Brad Jaeckel has grown yellow onions for decades—at his home garden as well as Washington State University Eggert Family Organic Farm in Pullman, where he’s been the manager for 20 years.

About half of the crops from WSU’s organic farm are sold to the Moscow Food Co-op. Local food banks buy about 40 percent. The rest is sold to local restaurants such as James Beard Award finalist Black Cypress in Pullman and Nectar, Lodgepole, and Maialina Pizzeria in Moscow.

Yellow onions are “an important garden vegetable,” Jaeckel says. “Their storability is great.”

 

Here, Jaeckel offers tips for gardeners who want to … » More …