The smell of rain-soaked earth permeated the logged-over clearing in the woods in mid-May as my friend Mike and I peered closely at the ground and walked slowly. We were hunting mushrooms.
Mike’s more adept eyes spotted a cluster of light brown, honeycombed caps. He sliced the morel mushrooms with his knife. After a while we filled a small bucket, which we took back to Mike’s mom. She battered and fried them and, as a teenager in northeast Washington years ago, I had my first taste of the rich flavor of the wild Northwest mushroom.
It was a beautiful sunny day in May when six WSU chefs, decked out in their white uniforms, stood on a hillside 1500 feet above the Lower Granite Dam on the Snake River, squinting to make out cows grazing on the steep terrain across the valley. Looking like little black dots on the massive hills, Jerry Reeves looked through his binoculars, suddenly pointing and exclaiming, “There they are! Can you see them?”
A retired WSU animal sciences professor, Reeves was giving the chefs, four from Dining Services and two from WSU’s School of Hospitality, a tour of his ranch and pastureland located less than an … » More …
1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
juice of one lemon
Place the garlic scapes in a food processor and pulse for 30 seconds. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl. Add the olive oil and process on high for 15 seconds. Add the Parmesan cheese and pulse until the ingredients are combined. Add the basil and lemon juice, and process until reaching the desired consistency. Add … » More …
In a small northeast Washington field, a flock of 34 Ancona ducks—a white breed with distinct, mottled feathers—quack sociably as they waddle around Rebecca Cahill Kemmer’s farm. Sometimes they drop eggs while they follow their guardian geese and gobble up old apples and remnants of summer squash.
Cahill Kemmer and her husband Eric Kemmer started their Pend Oreille County farm, in Fertile Valley just north of Spokane County, in 2013, with education and assistance from WSU Extension’s small farms team. When they chose livestock, ducks were a natural choice.
“They’re very hardy,” says Cahill Kemmer. “Last winter, they liked to sit … » More …
Try out some delicious salsa recipes, and learn more about canning and preserving salsa, in this booklet from Pacific Northwest Extension (Washington State University, Oregon State University, and the University of Idaho). Available in English and Spanish.