528 Sq. Ft. Waterfront Cabin in Langley, Washington
For more infomation >> QUE VER EN WASHINGTON EN 1 DIA Y UNIVERSIDAD DE GALLAUDET - Duration: 15:04. 
For more infomation >> JW Marriott Washington, DC, USA (North America). The best of JW Marriott Washington, DC - Duration: 4:52. 
Washington Grown is brought to you by the potato farmers of Washington learn
why Washington is home to the world's most productive potato fields and
farmers by visiting potatoes.com also brought to you by the Washington State
Department of Agriculture's specialty crop Block Grant Program and the
Washington hospitality Association hi everyone I'm Kristi Gorenson and
welcome to Washington Grown Washington farmers supply their fruits and veggies
to all the top restaurants in the state and around the world in Tom Douglass's
case well his farm right here in Prosser is run by his wife Jackie and in this
episode Jackie's gonna give us a tour Jackie will show us Prosser farm and how
she's able to grow produce specifically for her husband's restaurants fresh it's
fresh it's fresh it's right from here to right to there
then we'll be in the kitchen with Tom cooking with some tasty green beans
straight from their farm you don't start with a good bean the rest is unnecessary
and will meet Audra Mulkern to talk to her about the female farmer project and how
she's documenting and celebrating women in agriculture I want people to see the
true beauty of what they're doing and how they're bringing important change to the
food system all that and much more today on Washington Grown
across from the magnificent Paramount Theatre in downtown Seattle sits the
Carlisle Room a relaxed restaurant that is grooving to a late 60s early 70s vibe
the Carlisle room is the most recent opening by chef and restaurateur Tom
Douglas who was influenced by musicians such as local artist Brandi Carlile and
we were talking one night and about I just always wanted she loves Jamison
whiskey and I won the name of bar after her and it turned out that we named the
whole restaurant after her so the Carlisle Room and you know being across from Seattle's
best theatre the Paramount Theatre quite the location where she
plays quite often is super fun but the ambiance isn't the only thing that makes the
Carlisle Room unique the restaurants progressive menu makes vegetables
the centerpiece of its dishes chef desi who's the kind of a genius
behind the Carlile he takes veggies and makes them more
important yeah and I often say to my chefs you know if you get a perfect
product really what you need to do is get the heck out of the way and let it
shine right you can always get your vegetables here that looks great full of
flavor my mouth was popping and I said to Gary
while I'm looking at my phone don't let anybody touch my dish smack their hand
Tom uses fresh produce from local growers including his own family farm
which is wife Jackie runs well we try to grow everything it's just really a treat
to be in the middle of all of this you know I used to think in my mind wow we
have great salmon we have great crab but really we have great everything from
the wine we're drinking to the asparagus to the potatoes coming up we'll visit
Tom and Jackie's farm in Prosser and then later on Tom will be showing me how
to make dry fried green beans those are delicious
you
We're in Central Washington visiting Prosser farm where farmer in chief
Jackie cross grows a multitude of crops for her husband Tom Douglas'
restaurants including the Carlisle room truly a farm-to-table operation
Jackie grows her produce specifically for the needs of the restaurant chefs
we're at your beautiful farm and green beans and all sorts of other vegetables
that Tom uses in his restaurants in all the restaurants yep I work closely with the chef's and
we decide at the end of the year what seeds to grow and what kind of varieties
that they want that's kind of cool that the chefs can kind of say yeah really
really thinking about this uh-huh no it's really fun yeah and if they come
across something like oh I had this this was terrific and stuff like that I
can do that what made you want to start presser farm it certainly didn't start
out to be a farm we bought property over here just as a
vacation property and then put in a couple Tomatoes I had a couple extra and
pretty soon there you go how much of the vegetables and fruits and all that that
the restaurants use come from here well everything our grow goes to the
restaurant so we have a refrigerated truck that we drive over two times a
week and take the vegetables over that's great so it's fresh it's fresh yeah it's
right from here right to there I can't get much fresher than what we're doing
we do work with other small farmers around and stuff to the restaurant group
so we're trying to support across the board I asked Jackie to give me a tour
of her small but mighty operation we started off where it all begins in the
greenhouses these are our two small greenhouses we
start in February with starts and with everything we grow is from seed and they
start in here as soon as they get big enough and it warms up enough outside we
move them into the cold frames where they which is sort of their teenager
years right and they'll stay out here for maybe two or three weeks but it gets
them more acclimatized to being outside so it makes the protects them at
night mm-hmm and then from there they'll go directly
into the field Jackie shows me here different produce
including green beans peppers and tomatoes and they learn what makes a
perfect pick when we pick for their restaurant we pick them at about this
stage which is probably a day or if you were gonna eat them right tonight you
would want them to go for probably for another day okay since we're gonna have
wait and ship these in a day and take them over to the restaurant
they'll be just perfect these are what we call like a grilling pepper okay he's
just will get put onto a hot grill or onto a skillet and just melt it down
just a little bit are they sweet or spicy these ones the shishitos oh well try one
these ones are not hot before saying goodbye we stopped to see some friends
like my food down there you picked me up and the corns on the ground huh I think
a lot of people don't realize that the food that they are eating is grown by
men and women right you know I think a lot of people think farmers they
automatically think of a man but that's true is it the statistics don't bear that out
anymore there's more and more female farmers there's a certain beauty and the
hands-on of growing vegetables and stuff that's very rewarding you see something
through from seed in the greenhouse in February to on the plate in the
restaurant and August and September I mean that's amazing
yeah there's very few jobs where you get to that whole line you
know beginning to end and stuff so it's very satisfying that way I think we are
back at the Carlisle room the groovy laid-back restaurant owned by restauranteur
Tom Douglas the decor and atmosphere are bursting with colorful
and musical moods the restaurants inspiration sparked from a large mural
of Bob Dylan that Tom came across and soon the eatery opened and was named
after local singer Brandi Carlile you know if you take a shot all the way to
the back you'll see a big Bob Dylan thing back there and he was kind of a
design idea for this restaurant and I have a big fan of a local artist called
Brandi Carlile turned out that we named the whole restaurant after her so the Carlisle
Room kind of a 70s rock and roll theme and it's I just think it's an exciting
place to be but the true rock star is the restaurants unique veggie centric
menu here you will find vegetables dominating the dishes with fresh produce
that comes from local farms including Tom's own family farm it was full of
flavor my mouth was popping and I said to Gary
while I'm looking at my phone don't let anybody touch my dish smack their hand
you always get your vegetables here that's great
too many other places you go to and the
focuses on the meat and here its on the plants the food is very veg
centric you know throughout the seasons of the year we support all of our
friends that are farmers I get to cook with you we're gonna make one of my favorite
dishes which is a spicy wok fried green been green beans is one of my favorites
I think it's kind of an all-time favorite - for a lot of people so right
we are working with some beautiful green beans from your farm true classic
Kentucky wonders or whatever you want to call them and so what I'm gonna do today
is a little what we call dry fried string beans and but it's classic
Chinese dish is there a way to tell when beans are like fresh or not fresh away
sure let me show you. mmm those are delicious if you don't start with a good bean
the rest is right unnecessary right just throw it away
delicious okay ready to go ready to go all right and this is you know a lot of
people cook green beans all the time right I mean it's pretty traditional
vegetable that we have but this is a fun way to kind of spice it up a little bit
absolutely Tom throws our green beans in boiling
water to be blanched and then gets our wok ready to cook our aromatics part of
searing in a wok is that smoky flavor that you're giving the oil right
and we want to wait for that because that's part of the flavor that we're
going for right yeah so they don't be afraid of the smoke no here we go we go
a little smoked we're gonna drop our shallots in our cinnamon that's pork and
our orange peel Wow okay and we want just a touch of brown on everything but
we don't want it to be burnt brown okay once everything is browned we throw in
our blanched beans okay now we want to get some of that nice sear on our green beans
man you weren't kidding when you said this was fast
yeah I'm gonna finish with some chili paste this has got
toasted garlic and chili paste ok what are we doing two star hey I like that
I made a little mixture of honey and soy sauce
and we don't want to cook that too much right we want to just glaze that on
there's the smoke and just like that it's time to plate smells amazing and our
Washington grown Riesling and you know for spicy food this nice dry recently is
really a nice combination of course now we get to sample our dish see like
they're perfectly cooked right they only took what a minute in there a minute and
a half but the extra wok seasoning on there I love there's a smokiness to it
right that's from the wok right salty and a sweet and the little pork crunchies
yes the pork crunchies love those thank you so much pleasure we need more to get
the Carlisle Room's recipe for dry fried green beans head over to wagrown.com
coming up we'll meet Audra Mulkern to talk to her about the female farmer
project and how she's documenting the rise of women in agriculture
green bean snap bean string bean they are all the same thing green beans are a
type of legume a family of plants that include peas beans soy beans lentils and
many others compared to dry bean varieties like pinto or black beans
green beans are lower in total calories and carbohydrates but are still packed
with beneficial nutrients among those are folate a B vitamin which our body
needs to maintain healthy cells and grow new ones folate is especially
important for women during the early stages of pregnancy as it helps prevent
neural tube defects like many other vegetables green beans are high in
phytonutrients which serve as antioxidants and anti-inflammatory
agents within our metabolism to help us stay fit and healthy while many of us
are familiar with the traditional green bean casserole served during
Thanksgiving there are healthier alternatives to regularly include green
beans in your diet for a little extra crunch consider adding fresh green beans
to your next salad or soup instead of sauteing or deep-frying green beans
try steaming or baking them as a way to keep calorie intake low while consuming
as many beneficial nutrients as possible fair season in Washington is more than
just a time to eat cotton candy and let the kids play at the carnival it's also
a time to celebrate our agricultural roots at the Grant County Fair in Moses
Lake you'll see a little bit of farming everywhere
Mickey Webb is the fairgrounds director and he says agriculture is what the fair
is all about county fairs have always grown out of the agricultural community
a lot of volunteerism of that usually centered around harvest festivals things
of that is worth pretty much the county fairs grew out of learning about agriculture
is something that everyone can enjoy now through 4-h and FFA kids and teens can
really get their hands dirty and sometimes their hard work can really pay
off ok so Kelly you're part of 4-h right yes how long you been doing that I've
been in 4h from about six years six years
now obviously because you've been in for six years you must like it right yes
what do you like it so much I get to meet new people learn new things and
enter stuff the fair so of the things that you entered this year what is one
of the things you're the most proud of the watermelon
welcome grab that guy grab that guy oh man that's heavy here look at that yeah I got first
place for this watermelon here how does it make you feel when you get something
like this very happy now why I get a lot of money for school Derek Sandison
has been the Washington Agriculture director for two years and he believes
that fairs play an important role to connecting people to their farmers it's
getting in the consumer together with the farmer the producer and be able to
understand more about where your food comes from that's something that's
lacking in are particularly in our urban areas kind of this sort of a disconnect
between what you buy in the store and how its produced I think it's also
important that that we attract a lot if you look around a lot of young people
who maybe aren't in farming but they get to see they get exposed to what this is
all about and it's very crucial which is very crucial because not every not every
person coming into agriculture comes from an agricultural family
I mean there's people that are coming in we're seeing it all over the state where
there's new people in agriculture who have never been in their family was not
involved they did not grow up on the farm but still there's there's a great
attraction to them associated with agriculture you can find a County Fair
in just about every corner of Washington State so the next time you visit one
make sure to enjoy the food have fun but more importantly meet your local farmers
coming up Tomas is hitting the streets with some green bean hummus to see what
people think
it's not often that we find other storytellers on our journeys but Audra
Mulkern isn't just any storyteller Audra documents female farmers
throughout the world for the female farmer project and that sounds awesome
first of all just tell me what it is and then how you got involved I was standing
in the middle of a farmers market and all of a sudden I realized that behind
every single table was a woman and it made me stop and think is something
going on is this really special you know is my community special to have so many
women farmers so that's what sent me to the library to start doing research at
what she didn't find is what started her on this journey women haven't always
been documented as being part of right the farming community right I mean
they've always been there they've been alongside the men working milking the
cows and driving the tractors yet somehow they are missing from the
agricultural narrative they're missing from pictures they were missing you know
from the library when I went to go research it I couldn't find women
throughout the generations there are only a few stories that have been
documented about women in agriculture and Audra set out to make sure their stories
and the stories of today's female farmers are not forgotten are you
blogging are you taking photos or you you know kind of explain a little bit of
everything it started as a photography project and it very quickly grew to
having to write these stories because it just wasn't enough to see those images
and try to understand why or what what's going on
Audra also launched a podcast and gives speeches sharing the story of the
world's female farmers her work has been exhibited around the world most recently
at the United Nations in New York and a maison rouge gallery in Paris so you go
around and you get to meet these folks right yes that's a great thing other
fields and in their barns and hear their stories and then I share that with
everyone else and it's really interesting to learn the stories about
why women are farming why are they farming
a lot of different reasons you know there's a lot of first-generation women
farmers that started in corporate America like Jackie what drove her to
farming then there's women who were born on the farm
yeah and they inherited that farm and you know a lot of them went away to
school and came back with this great education so what's the future of the
female farmer project well we're looking at this you know I take the stories to
stage mm-hmm and bring them to life on stage we're also looking to take it to
video and really document the women that way as well what do you want people to
know about the the female farmers of Washington they are what I describe as
grit and grace you know women farmers really have a lot of grit yeah and
they're you know they bring a lot of grace to what they do as well and it's
it's a really beautiful thing to see for me and that's what I try to portray
through my images without putting any sort of shine on it I want people to see
the true beauty of what they're doing and how they're bringing important
change to the food system awesome I love it that's so fun
every day I wake up and have to pinch myself that I
get to do that these women trust me with their stories so cool
hey let's go one of my favorite things about cooking is how creativity can take
a classic ingredient like the green bean and transform it into something totally
unexpected well that's exactly what my friends here at the farmer's daughter
food truck here in Spokane have done they've turned that green bean and
hummus but does it live up to that classic taste let's find out the
farmer's daughter food truck takes Farm Fresh breakfast foods to the next level
owner Gillian gay is actually a daughter of a farmer and her father's farm is the
main source for the trucks all natural meat and eggs
it's about as farm to truck as you can get so let's take their fresh green bean
hummus and see what people think so do you guys enjoy green beans I do I love them so what are
some of your favorite ways to prepare them um Iike to steam them
I sautee them ok a little bit of basil nice
You know canned grean beans aren't the same are they no so I like them fresh
very cool well I'm glad you said fresh have you ever had green beans mixed into
a hummus before no well I've got just the thing for you here's a little green bean
hummus a little creme fraiche a little parsley put on a toasted English muffin
so why don't you guys give that a try and tell me what you think let's see you
don't usually hear it green bean hummus no you know that's what's so cool about
it really nice combo
You can taste the green beans it's like a blast of fresshness the green
hummus but with like a little touch of something I don't know
can you taste those green beans in there an an hors d'oeuvre
can I have one more by all means you know what I'll enjoy one with you there we go
Cheers to green beans
yeah from fields large and small urban to rural and everything in between
Washington farmers produce some of the best food around
that's it for this episode of Washington grown thanks for watching
Đăng ký:
Đăng Nhận xét (Atom)
Không có nhận xét nào:
Đăng nhận xét