Cuisine | Washington State Magazine | Washington State University

Spring 2012

A delicious dilemma: Ingredients for a photographic still life

With Washington’s abundance of food, we struggled to limit the still life photo for our feature “A Feast of Good Things” to just a few ingredients. Besides the native, naturally occurring foods like shellfish and salmon, our state rates second in the nation in sheer number of crops produced. Here’s a sampling:

Olympia oyster While clams and other oysters reach market size in two years or less, the Olympia can take four to five years. Even then, it’s still quite small. Native … » More …

Spring 2012

A Feast of Good Things

Fall was a fortunate season at the Tonnemaker farm in Royal City, Washington. A warm October provided brothers Kurt ’84 and Kole a few extra weeks of squash, tomatoes, and peppers to load into their trucks and deliver to farmers markets and restaurants around the state.

This family farm has changed since the current generation took charge of it. It was established by WSU extension agent Orland Tonnemaker ’22 and his wife Pearl. In 1962 they planted orchards of cherries, pears, and apples. Like many of the farms around them, they sold their fruit to area warehouses.

During cherry harvest in 1981, Orland died, and … » More …