Washington Grown is brought to you by
the Washington State Department of Agriculture's
Specialty Crop Block Grant Program.
And Northwest Farm Credit Services,
supporting agriculture in rural communities
with reliable, consistent credit and financial services
today and tomorrow.
Hi everyone I'm Kristi Gorenson, and welcome to Washington Grown.
We all know that pie is an American classic.
And this one here is made with local raspberries
and it's full of tasty Washington pride.
In this episode we are talking all about sweet and juicy
Washington grown raspberries.
I'll be getting a tasty tour
at the food lovers paradise Country Mercantile.
I don't think I've ever
eaten my way through an entire tour like that before.
Then I'll make a piled-high raspberry pie
at the Lynden Dutch Bakery.
This is one of the hardest things
I've ever done on this show.
And Tomás will be handing out burgers with a raspberry twist.
This is good man!
All this and much more, today on Washington Grown.
We grow 'em big in Washington.
You're like, "I could put her to work."
Right now. Oh yeah.
Are you getting tired already?
No.
Am I doing this right?
It's like Willy Wonka and the Chocolate Factory.
This is one of the hardest things I've ever done
on this show!
Cheers! Thanks for having us.
Step into the charming town of Lynden, Washington
for a sweet treat at Lynden Dutch Bakery.
This spot has been making delicious
and traditional Dutch baked goods for their community
since 1907.
This is like my favorite thing to do,
favorite place to take the kids!
It's a small town,
so when you come in here, you always have a friendly face.
It's warm, it's welcoming, you can smell all the pastries.
It's just unlike anything else around here.
From muffins to danishes to donuts and pies,
Lynden Bakery makes all of its goods from scratch.
Owner Chad Simmons also keeps tradition alive
by using many original Dutch recipes.
There was a lot of Dutch immigrants that settled here,
and the former owner said, "Make what we make here.
Keep doing that and you'll succeed."
They've done such a good job of keeping it modern,
but still just the old, traditional feel.
They have this like, ancient oven that's been cooking forever
and it's such a neat part of Lynden history.
It's a great place to have in the community
and I hope they'll be around for hundreds of years more.
With such a rich history,
there are more than a baker's dozen of favorites.
We have almond sticks.
Speculaas Cookies.
Maple bar.
Butter cakes.
Poffertjes.
They really do have the best donuts in town.
There's pretty much nothing in there
over there that I'm not like, "Yes!"
I'm gonna steal half of that.
We're largely known for our pies.
It just stands to reason
with all of the availability of fresh fruit.
It's one of the best berry-growing regions
in the world.
Don't miss later in the show when baker Jodi Burger and I
make one of these irresistible fresh raspberry pies.
You're hired.
I'm hired, yeah.
Although most raspberries are grown in Northwest Washington,
there's a lot going on just south of that.
Today, we're in Auburn with Rosella Mosby,
the President of King-Pierce Farm Bureau.
Rosella and her husband run Mosby Farms,
a 40-year-old, first generation farm.
With about 350 acres, they grow a variety of vegetables.
Leeks, beets, zucchini, rhubarb.
Everything we do here is hand-weeded and hand-harvested.
And we supply all the major grocery chains
and produce houses in the Pacific Northwest.
In order for farmers like Rosella to make all that happen,
Farm Bureau is there to help as an advocacy organization.
Farmers don't always have time to advocate for their need,
and so Farm Bureau provides the advocacy need
for farmers and ranchers on a collective level.
Farmers get together on the county level,
and then your voice for change moves up.
So, county level, state level, national level.
So in a nutshell, tell me exactly,
what does the Farm Bureau do?
We help fund things like Ag in the Classroom,
the Ag/Forestry Leadership Program,
Ronald McDonald House.
Agriculture education, I mean,
there's not enough students going in to agriculture,
so we give scholarships to Ag students in our county.
Rosella explained that farmers face many challenges
including weather, regulation, urban encroachment, and labor.
Anybody who's doing hand-weeded,
hand-harvested specialty vegetables
is struggling with labor.
Last year we disked under 20 acres,
equivalent of 15 football fields...
Wait a minute, 15 football fields?
...worth of zucchini
because we didn't have enough people to harvest.
So, you know, that takes a serious toll on any farm.
This is not a new problem.
We've had a labor issue for the last 10 to 15 years,
so we're just looking for change.
And change is always a constant in agriculture.
Farm Bureau is a beautiful thing,
because having resources and being able to get training
so you can advocate for what you need,
it gives a bigger voice to the smaller farmer.
You can learn more about Farm Bureau
by going to their website at wsfb.com.
I think it's really exciting
that not only are you affiliated with them,
but also live the life.
And it's in great appreciation.
So, thank you so much for your time.
We love it here.
Today, we're in Lynden, Washington,
just two miles away from the Canadian border,
at Rader Farms.
I'm talking with farm manager Juan Garcia,
who has a long history with this farm.
I met my wife in Pasco, Washington,
followed her to this office here 27 years ago,
and haven't looked back since.
We have 550 raspberry acres in production,
175 blueberry, and about 10 in rhubarb.
Juan has been the farm manager here for seven years
and has many jobs and responsibilities.
Pest management, nutrient management,
water monitoring, working with our team,
'cuz it's a team, I'm not doing it all by myself,
working with them and trying to make the right decisions.
Juan learned much of what he knows today from Lyle Rader,
the second generation of this family farm.
The best teacher, mentor that I've every worked with.
We lost him a few years ago, but his work still goes on.
I mean, you're looking at it right now.
Today, the farm owner is Lyle's son, Brad Rader.
Brad and Juan work very closely
to carry out the legacy of the farm.
I worked alongside with his dad for so many years,
and workin' with Brad, it's enjoyable.
We've worked a lot of harvests together,
grown a business together.
I used to be very involved on the farm side,
and I'm not as much anymore, because of people like Juan.
There's that relationship where you have to understand
what we need, in order to get that job done.
It's more than just an employer/employee relationship.
Yeah, he means a lot to me.
That's awesome.
But even such a dynamic duo like Brad and Juan
face challenges every day.
Our wages are tough.
Finding the right amount of people are tough.
You know,
we've got urban encroachment that we deal with every day.
You can't do it when it's raining.
You know, too hot, too cold.
We complain about a lotta stuff, but I get that.
But no, it's really, it's challenging.
The workforce, the labor force, it's a challenging thing.
You're eyeing me, you're like, I could put her to work.
Right now. Oh yeah. You betcha!
And to work we went.
I got to see firsthand
how they harvest these delicious and delicate berries.
We like saying, "Picked at the peak of ripeness." This is it.
One harvester can pick
between 7,000 and 10,000 pounds of fruit a day,
so it's a race to get them from the field
to the processing plant.
This particular row's gonna be picked every two days,
two and a half days, two and a quarter days,
depending on the quality we're seeing, what we're seeing.
Has this already been picked today?
This one has. Yes.
They missed one.
I'm gonna eat that one.
So the ground speed is usually set to one mile an hour.
No two days are the same, though.
We try to fill eight, nine, ten pound flats.
Once the shakers get the right berries off the bush,
they sort out as many of the stems as they can by hand.
Then the flats are stacked, unloaded,
and sent to the processing plant.
All of this is made possible
because of the dedication and teamwork of nearly 160 employees
that they have during harvest.
That's a real enjoyable part of this job,
is working with the people.
If you treat your people well, take care of them well,
they're gonna stay.
And when you have people that stay for 25 to 30 years,
you know, in the hard days,
it lets you know you're doing something right.
The community is a family.
The community's family,
meaning from my kids growing up working on the farm
to high school kids, college kids
helping build that relationship
between what they're gonna to see in the future, which is work
and what they're gonna eat every day.
I love what I do, I really do.
How many years will a raspberry cane produce fruit?
Stay tuned, we'll have the answer right after this.
Coming up, I'll be in the Lynden Dutch Bakery kitchen
making their signature raspberry pie.
You gotta have muscle to do this.
That's why she's doing it.
And we'll be in the Second Harvest kitchen
trying out a viewer's raspberry recipe
that her mother would approve of.
How many years does a raspberry cane produce?
The answer is one.
We're back to Lynden
for the sweet treats at Lynden Dutch Bakery.
With over 100 years of history,
this bakery's traditional Dutch goods
are loved by the community.
It's warm, it's welcoming,
you can smell all the pastries, and it's really hard to choose.
There's cupcakes, donuts, cookies and pies.
There's pretty much nothing in there
over there that I'm not like, "Yes!"
This bakery started out
to actually make a lot of Dutch, original Dutch treats
that people were missing from home.
Lynden is one of the best berry growing regions in the world,
so their fresh berry pies are second to none.
We like to pride ourselves on the place the farmers come
to sample their own product in a finished form.
And today, baker Jodi Burger and I are doing just that.
What are we gonna do?
Fresh raspberry pie.
Sounds awesome!
Yes.
So what is the first step?
We will start by making our glaze.
Okay.
So if you want to add the Jello to the gel.
We also add red food coloring and water to the bowl
and then whisk it instantly to avoid lumps.
So how long have you been a baker here?
For seven years.
Oh my gosh.
Yeah.
You gotta have muscle to do this.
That's why she's doing it.
Today, we're using delicious Lynden raspberries for our pie,
but Jodi uses different berries when they're in season.
We do all the berries.
We first start with strawberry and we move to raspberry,
then blueberry and then blackberry.
Nice.
Jodi pours the mix into hot water.
Then she measures out ingredients for the pie dough.
So we have margarine and flour ready to go,
so I'm gonna just get it mixing.
Then Jodi adds the eggs and vinegar and mixes it on high.
And then while that's mixing,
I want to mix up our cream cheese
for the bottom layer of our pie.
What's next?
Alright, so now we will roll out some pie dough for crust.
Pat it down.
Flip it around.
This is awesome dough.
Yeah. It's nice and soft.
It feels really good. Yeah.
Keep going until you've got somewhat of a round.
So you just take it and put it in the pan.
Put two more pans on top of it.
And you just put one more on top.
Press it down a little bit, and you just take it...
How easy is that!
Awesome!
And those'll cook for?
It's takes about like 25 minutes.
Okay.
So our crust is out of the oven.
Okay.
So we are going to go ahead and
Mine's the better looking one.
No, they're both good.
We're gonna go ahead and spread some cream cheese on it.
Okay.
Then we start to layer our raspberries with the glaze.
This is fun.
Feel like a kid again.
Yeah, totally!
Spread and cover all the berries.
How many do you make a day?
I usually do about 15 per day.
Wow.
The weekend's it's a lot more.
We mound about six containers of raspberries on to our pie.
So many berries.
Beautiful.
Yeah?
Oh, yes.
You're hired.
I'm hired, yeah.
We then smooth our final layer of glaze on top.
This is harder than it looks!
This in one of the hardest things I've done on this show!
There.
Alright. Perfect.
Done! You did it!
That's as good as it's gonna get.
After the pies cool, we pipe on some whipped cream.
Mine's lookin' a little different, but it's alright.
All good.
It's a little avant-garde.
Perfect.
There.
Awww, mine needs a little help!
I may not be an expert baker,
but I have no trouble tasting this mini pie.
If you don't want a big pie, you can have a little mini pie.
Okay, so let's dig in.
I can't wait to try this.
That is delicious,
but it's not overpoweringly sweet or anything.
No, it's not.
Those raspberries are so delicious.
Yeah.
Thank you.
Yeah, you're welcome.
For helping me.
Yes, of course.
Thank you for coming.
It's delicious.
To get the recipe
for Lynden Dutch Bakery's fresh raspberry pie,
go to wagrown.com.
Did you know that Washington State
grows 60% of the red raspberries in the U.S.?
In 2016, there were 77 million pounds of red raspberries
grown in Washington.
You can have them in jams, salads, baked goods, ice cream,
or just plain off the bush.
One of my favorite ways to use raspberries is in a marinade.
Combine them with ginger, sesame, and a touch of soy sauce
to make a yummy glaze.
Our produce manager Ralph, has some tips
for the best ways to store these delicious berries.
The best way to store your raspberries
is in their containers, in the front of the refrigerator,
so you don't forget 'em.
And then when you're ready, just take 'em out,
wash 'em in the container and serve 'em, and there you go.
I love to eat raspberries just right out of the container.
It can also be fun to try different colors of raspberries,
like purple, black or golden.
They vary in sweetness and flavor, but are all delicious.
I mean, think about it, golden raspberry jam.
Mmmm! Does it get much better than that?
Coming up, Tomás is on the streets
with a peanut butter and jelly burger.
The bacon, the jelly, the peanut butter,
it just goes all together.
Hey, let's go!
Original, daring, and creative!
These are just a few words
that describe the flavors stacked high on Stacks burgers.
Hey everybody, I'm here with Aaron,
General Manager of Stacks.
Now you guys are cooking up some pretty cool burgers
here at Stacks, that right?
Oh yeah.
Aaron and his team of burger architects
think up creations that you won't soon forget.
The team comes together, they put together their ideas,
and then we talk about those things
and then we try to build the burgers from that.
So tell me about The King, then.
The King, let's see,
it came from an old General Manager we used to have here.
He wanted to do something that was Elvis Presley based.
Okay.
And so he came up with the peanut butter and jelly,
pickle combination.
This award-winning King burger is made of two beef patties,
American cheese, bacon, arugula, and pickles.
And to top it all off,
peanut butter and a special homemade jam
using local Washington grown raspberries.
Everybody that I've ever seen,
they look at it and they're like, "Peanut butter and jelly
on a burger with pickles?"
And I'm like, "You gotta try it to understand. Trust me."
Now I'm not gonna lie, I'm skeptical.
This is good, man!
He needs another one!
Let's see what other people think of this royal burger.
So give that a try.
That's really good!
Would you have ever expected that to taste so good?
No I did not.
Actually, no.
It's delicious.
It's like a nice, savory flavor.
The peanut butter really hits.
And then when you get towards like the center
and you taste that raspberry jam, you just hit it all good.
The bacon, the jelly, the peanut butter,
it just goes all together.
You do taste the peanut butter and the jelly,
but it's not overpowering.
So you would order that?
Yes I will, honestly.
I would order this.
Yes, definitely king!
I'm visiting the Country Mercantile in Pasco,
where owner Jay Wood
is giving me an insider's look at this food-lover's wonderland.
We're in the produce part of it,
which is just a small part of it.
Small part of it.
But it's busy isn't it?
Yep, it is. This is a great time of the year
because they have so much produce
that's coming off right now, and it's all wonderful.
One of the comments that we always get is,
"They have everything!"
It started out just as a little fruit stand, and we added,
and added, and added,
so now, we make our own ice cream.
Of course,
we make our own chocolate and the deli is second to none.
And then you got all this other stuff,
you know we have all our local gourmet foods,
and we have a lot of variety of gourmet food.
Most of it is sourced right close here.
What do people say
when they come and they get Washington grown,
straight from the fields basically, produce?
Well they just can't get any better.
Most of it is just vine-riped.
Yeah.
And when you get it vine-riped,
you just taste it and you see the difference.
We source everything we can right here.
If I don't grow it,
I get my neighbors and everybody else that I know,
that I know how they grow it,
and consequently have really, really good produce.
Do you have anything here that features your raspberries?
Yeah, well, I love raspberries. I really love raspberries,
just the flavor and everything to go with the syrups,
and jams, and jellies.
Raspberries is a little bit like chocolate.
If you put chocolate on it, it's awesome!
You put raspberries on it,
Whatever you have on it
awesome.
And raspberries are the same way.
You could put raspberries with anything,
and it makes it better.
I asked Jay to show me around
so I can see all these products firsthand,
and boy, does he give me a tour!
Here's raspberry rhubarb.
Uh, huh.
Syrups,
Yeah.
sauces, salsas, soups, raspberry syrup.
You just can't go wrong with stuff from Washington.
We have all samples of the breads that we make,
plus our spreads.
So I'm gonna try the white chocolate cranberry pecan bread.
Enchiladas, chicken enchiladas, chipotle beef enchiladas.
Yum!
That's dinner right there.
And it's fresh and homemade.
It is, and it is homemade everyday.
I could maybe pull off, I could like pretend that I did this.
I'll just eat my way through the tour, how's that?
This is a chocolate lover's dream.
Well actually, as long as we're sampling our way through,
Okay.
try that.
Look how pretty that is.
That is amazing.
That is amazing chocolate.
That is delicious.
Our caramel apples are different than anybody's caramel apples
because we make our own caramel.
These were just made then, some time today?
Yeah, all of this.
Wow.
We make chocolate every day.
Every day.
Yum, this is with the caramel you make here?
That is good ice cream!
Well Jay, thank you so much.
I don't think I've ever eaten my way through an entire tour
like that before.
It makes it a little more fun.
So yummy! Yeah. Thank you so much.
You bet. Glad to show you around
and show you a little about what this part of Washington
really has. It's the fruit basket
That's right.
and, boy is it good this time of the year.
It is good. Thanks a lot.
You bet.
Tomás and I are at the kitchen at Second Harvest today
and we're joined by Laurent Zirotti,
he's the chef and owner of Fleur de Sel restaurant and creperie.
Thanks for being here!
Ah thank you. My pleasure.
We are the taste-testers...
What a job.
I know. What a job.
We'll do it. We'll do it.
Yeah.
...of the recipes that our viewers have sent in
and so we feature a certain ingredient
and then we made a call-out for recipes
and so we get to do some taste testing.
So we are not going hungry today, definitely.
No, but some people do.
Some people do.
Unfortunately.
Yeah. The Second Harvest food bank is there for so many folks
and I guess one in eight people go hungry
here in the Inland Northwest.
We're in Spokane.
That's too many already.
And one in five children go hungry.
Yeah. That's way too many.
Yeah. And so the food bank here provides a lot of services.
They help people get back on their feet
by providing them with healthy food and taking that cost,
away from the hardships that they're experiencing.
Exactly and when you live on an empty belly,
you don't live well.
No.
Your mind does not go well either,
and it warms up more than
more than the nutrition part of that, you know.
They do a good job.
They reach out to people and they bring more than just food,
they bring their heart out, and it's a great cause.
Second Harvest is a very fantastic cause.
So today we're talking about raspberries.
Nice.
Ooh I love raspberries.
And we have a recipe from Deanna,
and we're talking about fresh raspberries, okay.
And she has a recipe for raspberry pie.
Summer. Summer.
Nice.
Oh so good.
My wife, Patricia, has a few raspberry bushes in the garden
and they cannot...
I mean she cuts and cuts and they all come back!
They go crazy!
Hard to take care of but great to have.
I know. But all summer long,
I mean we eat fresh raspberries all summer long and they are...
You know when you have a great food product like that;
you don't want to mess with it.
No. Fresh!
There's no need to. Yep.
You want to make it as simple as possible
and I think that pie is what it is.
Yeah. We went up to Lynden.
Oh yes.
Way up by the Canadian border
but they have a great bakery there, the Lynden Dutch Bakery,
and I got to make fresh raspberry pie.
And their fresh raspberry pie is like that high.
That thick.
And it's like layers of whipped cream, and fresh raspberries,
and like a raspberry gelatin kind of sauce that goes on top.
Take me there!
I know. It was so good!
Well we've got a recipe here today
that's going to fill that need.
From whom?
From Deanna.
From Deanna.
We're gonna see how this pie is made.
So raspberry pie is my favorite.
It looks great.
I know. Well, you know, I think it beats American apple pie.
Well let's see. Let's find out.
We'll see.
I don't know.
Those raspberries are great.
I love, you talk about, you know, being tart.
It's tart. I like it.
Yeah.
And that balances very well with the sugar.
You know, it's like when you do a rhubarb dish,
you don't want to put too much sugar.
This is perfect. There's not too much sugar.
The crust is very good.
Yes. It's light.
And this wasn't a very complicated recipe,
which is so nice.
No it's really simple.
Yeah.
Just a few simple ingredients and it's delicious.
And you're sure to impress.
This looks great.
Oh yeah.
It's fantastic.
We love it.
Thank you, Deanna.
Thank you, Deanna.
Thank you, Deanna.
To get Deanna's recipe for raspberry pie,
visit wagrown.com.
From the field to your fork,
Washington raspberries will never disappoint.
That's it for this episode of Washington Grown.
Thanks for watching.
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