Summer 2025
Cool as a cucumber
The crisp, refreshing fruit cools you off in the summer. » More ...
Vegetables
Spring 2025
Rah-rah for radishes
Time to relish the bold and peppery vegetable » More ...
Winter 2024
Yellow onions
Dishes in almost every cuisine, it seems, start with yellow onions. » More ...
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 …
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 …
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 …
Spring 2023
Scapes and scallions
Garlic scapes and their younger cousins scallions offer a hint of what’s to come in the garden. » More ...
Fall 2022
Latah squash
A delicious squash is found and shared » More ...
Fall 2022
Latah squash recipes
Latah squash is a Kirkland family treasure. The heirloom variety has been passed down for several generations.
Now, thanks to the efforts of Brad Jaeckel, manager of Eggert Family Organic Farm at Washington State University Pullman, seeds of the beloved cucurbit are available to gardening enthusiasts and farmers through a regional cooperative. Or, if you’re lucky enough to live on or near the Palouse, buy the whole fruit in person at Eggert Family Organic Farm or Affinity Farm in Moscow, Idaho, which also cultivates the rich, dense squash with bright orange as well as its seeds.
Joanne and Larry Kirkland are self-described … » More …