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, I'm Kristi Gorenson, and welcome to Washington Grown.
In the summertime here in Washington,
peaches are a juicy favorite.
Their sweetness, their sunset colors,
and their soft, fuzzy skin remind us that there's a reason
we refer to good things as, "just peachy."
We'll make a vegan peach cheesecake
at Harvest Beat in Seattle.
Kind of looks like a weird science experiment
at this stage.
It does, but it's cool.
Then we'll visit the peach orchards at Tonnemaker's farm.
I try not to pick favorites really just whatever is ripe.
Whatever is ripe today.
Right. They're all your babies.
And Tomas will be on the street with some fresh peach pops.
I just picked it off the tree, put it in some ice,
and there it is.
All this and much more today on Washington Grown.
We grow 'em big in Washington.
You're like, "I can 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.
Walk over to Wallingford in Seattle
and you will stumble upon a culinary gem,
Harvest Beat.
This vegan restaurant
offers a completely unique dining experience.
Step inside and you will instantly be wrapped
in a welcoming atmosphere.
I feel like this is just such a homey community feeling
that I really like.
It's like a little community coming here
and chef Joe always comes and welcomes us
every time we get here.
It's one seating every night.
So everybody comes in at 7:00
and they're prepared to have a two-hour dining experience.
We have a totally set menu,
based off of our small farms that we love to use
and I'll get up by ringing a gong.
I love it.
Kind of slows everybody down
and kind of sets the focus for the night.
Yeah.
So talk about our farm
and talk about the connection that we have with them.
So we do it kind of on I like to call it "micro seasons"
because we'll change the menu every three weeks.
So we just try to give everybody a snapshot of what's the best.
What's happening now.
Exactly.
Yeah.
Chef Joe Ianelli
knows that having a micro seasonal coursed menu
is an ambitious undertaking
but his patrons are always appreciative
of the beautiful dishes presented to them.
It tastes extremely healthy, very fresh,
and it's very satisfying, and it's really tasty.
I'm just amazed
how they've mixed some really complex flavors together
in a way that works.
Later in the show chef Joe will be showing me
how to make a peach spiced vegan cheesecake.
Kind of looks like a weird science experiment
at this stage.
It does but it's cool.
We're heading to Royal City, Washington
to visit Tonnemaker Farms where, for multiple generations,
they've been growing fresh and tasty organic peaches.
I'm here with Kole Tonnemaker of Tonnemaker Farms.
Give me a little bit of history about your family farm.
So my grandfather bought this in 1962
and my grandparents came out and started with sagebrush
and planted the first orchard on the Frenchman Hills
and so they were just incredibly hard-working into their 70s.
And then talk about a family farm,
well we raised a family here.
Kole's son, Luke Tonnemaker,
is part of their third generation at the farm
and today he's showing me around their peach orchards.
They're beautiful.
Yeah.
Yeah.
Usually the top of the tree ripens first,
so when you look up there
there's a lot that are very perfectly round.
Oh yeah.
You look down here; you see these ones that are not quite...
they're kind of triangular almost.
Those are gonna need a few more days.
Yeah, each peach is hand selected.
When we go through,
it may take two or three pickings
to finish a particular variety.
The Tonnemakers farm 126 acres
with 400 different varieties of produce and 40 types of peaches.
We're picking an early Hale variety called Delp
that was discovered in the Yakima Valley
in the '50s or '60s.
We've had to get new trees made
because peach trees don't last over fifty years in this climate
So go back to the old varieties
and they have at least as good a flavor, if not better,
than the new ones.
So that's cool. So here at Tonnemaker
you're kind of bringing back some of the...
We're certainly trying to preserve them.
The Diamond Princess is a newer one that's very red
but it's very excellent and that's being picked right now.
And that's one we like of the more modern varieties.
I try not to pick favorites really just whatever is ripe.
Whatever is ripe today.
Right. They're all your babies.
Yep. Like we were talking about earlier
that the top of the tree ripens first,
This is the top?
this is the top but it's down here now.
This is a problem you can see with peaches sometimes.
So how would I pick it?
Just kind of, with your whole hand, grab it
and then just kind of roll to the side.
That should, yep. Come right off.
Look at how pretty that is. It is like perfectly round.
Oh my gosh. That is so juicy.
It takes a lot of work to make organic peaches this good
so I asked Luke about some of the challenges they face.
Well you can see on the leaves here there's some white.
Yeah.
That's powdery mildew, which can scar the fruit.
I see, yeah.
So this is the scarring. So that occurs right after bloom
and then there's spotted wing drosophila,
which is a fruit fly.
Despite those pests,
mother nature is on their side with great growing conditions.
The overall climate is very conducive.
We tend to have the right temperatures
to grow good peaches.
It isn't 50 degrees one day and minus 10 the next,
and that's what stone fruit needs, especially,
is a consistent temperature.
We have the heat when we need it to really bring in the sugars.
Well yeah. I mean you can taste them. It's delicious.
And a lot of your peaches are sold here
or where else do they go?
We sell some right here at the farm
and then we take them to farmers markets.
A lot of them go to restaurants.
Harvest Beat is one restaurant that buys.
Oh cool. Yeah.
Yeah. Getting tree-ripe peaches anywhere is extremely difficult,
and that's something that a small farm can do
that the big farms can't do better.
So the next time you bite into a peach,
thank farmers like the Tonnemakers
for them being beautiful, delicious, and just peachy.
Hey! Let's go!
When you think about summer,
you're probably thinking about fresh peaches,
and when you take those fresh peaches
and you make them into an ice pop, now we're talking.
Let's check them out.
Hey everybody!
I'm here with Mandolyn here in Kendall Yards in Spokane
and you run, not necessarily a food truck,
but a pretty delicious little cart.
Absolutely, it's great for the markets.
I can scoot in and out on a bike.
We just try to get the fruit at the peak of the season
and make a pop out of it.
What started this whole venture of Fannie's Ice Pops?
Well I have twins
and so I just wanted to have something that was healthy
and fun for them to have.
Right. Okay.
And so it just blossomed into this little business.
One day somebody said, "you know, you should sell these!"
Absolutely. They did, at a garage sale.
"You should sell these." So we did,
and now people say, "you should go on Shark Tank."
That's awesome!
Mandolyn has a special flavor today
that only pops out in the summertime.
Famous, seasonal roasted peach and vanilla.
Yeah.
So where are the peaches coming from
that you're making these out of?
Kind of depends
but usually I always try to get them from the farmers market
or today I was up at Green Bluff getting some.
So I just really try to support locally.
Here we go. This is the moment of truth. Cheers.
Cheers.
Oh wow!
I just picked it off the tree, put it in some ice,
and there it is.
You got a winner right here.
Yeah. Thank you.
Thank you.
Yeah.
So let me ask you a question, do you enjoy a good peach?
I love peaches.
Yeah, no. Just bite into a peach. The best.
I love peaches!
Do you like peaches?
She likes peaches!
So why don't you give that a try and tell me what you think.
Very good. I love the vanilla.
It's pretty rad.
So much peach is in there.
Super! Yeah.
You like it?
Well Cori obviously likes it.
It's like biting into a peach.
The vanilla and peach together, it's the move.
I would highly recommend it.
You enjoy that, okay?
What do you say?
Thank you.
You are so welcome. Thanks for coming.
You may know that peaches are a stone fruit,
but what plant family are they from?
Find out after the break.
Coming up we'll be making a vegan, peach cheesecake.
Okay, now I have hair spray.
So we'll just do it from a distance.
And we'll be in the Second Harvest kitchen
trying out a viewer's peach recipe
that is fast, easy, and peachy.
Peaches are a member of the rose family.
We're back at Harvest Beat, a vegan restaurant
where the menu changes with the micro seasons.
Chef Joe Ianelli loves to respect the food of the moment.
We believe that food should be as locally sourced as possible.
There's just so much more life
when your greens are picked that morning or the morning before.
You can taste it.
It's just the way food should be done.
It's incredible.
I've never seen, first of all, such passionate chefs, I feel,
and I've never had such delicious, healthy food.
It's like a little community coming here
and chef Joe always comes and welcomes us
every time we get here.
I love it. I absolutely love it. I like the farm-to-table idea.
When it's the right season,
chef Joe loves to incorporate Washington peaches
any way he can.
We've done grilled peaches in salads.
Just simply like that.
We'll do peach sorbets, peach ice cream,
I mean there's so many things you can do.
Yeah. What are we gonna make?
So we are gonna make a peach, spiced cheesecake.
I'm excited because, you know,
I would guess you kind of have to get creative
when you want to do things like whipped cream and that.
You know,
that you would normally have like milk or butter.
Yeah. Exactly. Especially in the dessert world,
you really have to step outside the box to make some things
that are just equally as beautiful and delicious
as things in the other world of dairy and butter and things.
Yeah. The other world.
First we start to make the crust.
We pour maple syrup on some pecans
and then sprinkle on nutmeg, cinnamon, and truffle salt.
Once the pecans are coated,
we place them on a baking sheet and send them to the oven
for about 20 minutes.
While the pecans roast, we begin making the whipped cream.
Joe pours coconut milk into a pot and adds in some aromatics,
chamomile, and rose petals.
He finishes with a bit of agave.
Now the interesting part of making vegan whipped cream
is going to be this really cool product that we use.
It's called agar agar.
Okay. Yeah. I've heard of it.
Which is a type of gelatin flake
in the sense of adding thickness to it.
But it comes from...
The ocean.
The ocean.
We add in the agar agar and make sure it dissolves.
Then Joe pours the hot mixture into a blender.
Once the mixture is blended,
we pour it into a pan to be chilled.
Once it's chilled,
we put it into a food processor to be whipped.
Kind of looks like a weird science experiment
at this stage.
It does but it's cool.
When the whipped cream is done,
we move on to finishing our crust.
We deseed some dates and add them to the food processor
along with our candied pecans.
So this is our crust.
That is the crust.
I could just eat this.
We place our crust into the bottom of ring molds
and then get ready to make the peach flavored cheesecake.
Now let's get into our peaches
because we love our peach season.
This is the most important part.
Yeah. And Tonnemaker,
we love Tonnemaker, the farm and orchards.
They have some of the best products in the world.
Like without them...that's what makes our restaurant successful.
We chop our Tonnemaker peaches and add nutmeg, cinnamon,
vanilla, and some maple syrup.
We caramelize them on the stove
with the help of some Washington wine.
You know I have hair spray.
So we'll just do it from a distance.
So yeah.
Once the peaches are deglazed,
we begin making the cheesecake batter.
So the cheesecake,
to make it a cheesecake and make it kind of authentic and creamy,
we use soaked cashews and a little bit of fresh lemon juice
and that gives it this creamy, tangy, almost like cheese flavor
Yeah. Interesting.
We put two cups of the cashews
and our caramelized peaches into the blender.
We add in coconut milk, coconut oil, and a splash of vanilla.
Chef Joe adds in a soy lecithin to act as a natural emulsifier.
Then we blend it all together
and our vegan cheesecake batter is ready.
I pour the batter into the molds.
And we call all the drips and stuff like that angel share.
There we go.
Yes. For the little spirits around the kitchen.
Well they're going to be happy today.
We send it to the fridge to chill for about two hours
and then it's finally time to assemble this dessert.
I'm a horrible painter and so this is when I can do my Picasso
or Bob Ross happy little things.
There you go. Happy little clouds.
I love this part of it.
We begin our artistic creations
by topping off the cheesecakes with our vegan whipped cream.
Joe sprinkles on some blueberry powder
and adds a pomegranate reduction.
With our cheesecakes complete it's now time to dig in.
Eating this, I would never think it doesn't have dairy in it
or anything like that.
That's the beautiful part.
Yeah.
We have lots of carnivore friends that come in
with their vegan counterparts...
Oh sure.
And they end up leaving really satisfied.
You won't miss anything.
You'll be so happy you came here.
Exactly.
To get Harvest Beat's recipe for peach, spiced, vegan cheesecake,
head over to wagrown.com.
When people hear Washington State,
they usually think of our apples, our grapes, and hops,
but what about our peaches?
Today we're learning about peaches from James Michael,
the vice president of marketing for North America
for the peach growers of Washington State.
Peaches, and cherries, and the stone fruits,
they like just a certain little microclimate.
Fortunately, in the Northwest
we've got tons of them scattered around,
you know, mountain sides and valleys,
but here in this place,
this is Parker Heights above Wapato Washington,
just outside of Yakima,
right in the heart of the Yakima Valley.
We have hot summer days but the really cool nights.
Yeah.
And it's just that perfect recipe for flavoring.
Washington peaches travel all over the world,
especially to Taiwan and Canada.
So I asked James about how many peaches Washington produces.
Peach production in Washington has been pretty steady
for the last five years, about eight thousand tons.
Overall our growers are finding the right variety,
the right hillside, the right fruit,
you know, and root combination to get that flavor profile.
Where does that 8,000 tons fit into the rest of the nation?
We're top 10.
California and then the southern states,
South Carolina and Georgia, are the big three
in terms of production but we fit a niche in the late season.
So we're north, we're a little bit later in our ripening,
a little later in our delivering to the shelves,
but our growers benefit from an extra hour of light
because of where we're at north.
So we get that flavor development,
those extra sugars, that extra juiciness.
So we're a great flavor, a great peach to end the summer with.
But growing these great tasting peaches is no easy task.
Growers that invest their entire livelihood,
their whole annual income on success of a harvest,
and things like peaches,
you might have a narrow window of a couple of weeks
and there's just too many factors at work every day
to guarantee any of it.
What's the future of the Washington peach?
Are we growing? Is it shrinking for things like hops and grapes
or what's gonna happen?
We'll never be the world's largest peach producer
but we can produce a really great quality piece of,
you know, dessert quality fruit.
May not be the biggest but probably the best.
That's what I think.
Thank you so much.
Thank you.
Appreciate it.
Coming up we'll meet a very special agriculture storyteller.
Oh there you go. Yeah. Work it. Beautiful smile.
Diamond Princess,
Elegant Lady,
Sweet Dream,
these names couldn't be more fitting
for the delicious and delectable peach.
With more than 300 varieties of Peaches in the U.S
and over 2,000 worldwide,
it can sometimes be hard to choose.
Peaches can be white, yellow, or red,
and they're classified into three categories;
freestone peaches are best to eat fresh.
Clingstone are best for canning and baking,
and semi-freestone are a combination of the two.
Let's check in with our produce manager, Ralph,
to learn about choosing peaches at the store!
In the summertime, Washington peaches are in season.
Go for the heavy ones, that's where the juice is at!
And always, for freshness, give them a whiff.
Thanks, Ralph!
Now if you buy peaches at the store
that aren't quite ripe yet,
keep them at room temperature until they're ripe,
and then put them in the refrigerator.
You can even speed up the ripening process
by putting them in a brown paper bag on your counter.
Because the sweet dream is only so when it's perfectly ripe!
Today I'm in Moses Lake
meeting with a very special agriculture storyteller.
I'm Sue Tebow. I am the founder of agri.CULTURE.
What is agri.CULTURE?
agri.CULTURE is a social media based blog
about people of agriculture.
So it's culture of agriculture.
So my tagline, "one story at a time" is just that.
There's one story every morning
for you to read about an agriculture person.
Since starting this project two years ago,
Sue has gained over 12,000 followers
on Facebook and Instagram
and has posted over 650 daily agriculture stories.
There's such that disconnect
between the people who grow the food
and the people who eat the food,
that I thought I could help bridge that gap
in a very creative way.
So I came up with a story idea.
Just a simple story and one single photo, anonymous,
that tells the story of that person for that day.
There's a story of a man one day,
a woman, or a child.
It's whoever has something to say.
Sue didn't grow up on a farm
and admits she used to feel the farmer-consumer disconnect
but when she married her husband,
who also happens to be a farmer,
she soon realized that feeding the world
took a lot of hard work.
Sue decided it was important
to share these stories with the world.
Everybody matters, all their stories matter.
I have approached people for stories and they say,
"Oh, I'm not fancy. I don't have anything important to say"
but they do. They really do.
They may not know they do,
but they do and, as soon as they start telling their story,
they find out that they even surprise themselves
that they do have things to say.
So are you primarily running on Facebook?
Is that kind of where most of this stuff's happening here?
Yeah.
My thought behind that was social media is huge.
I would like to reach a younger generation
and that's all social media.
If the average age of a farmer is 58,
who's gonna grow the food in 15 years.
Yeah. Good question.
So we need to get the word out.
Bridge the gap to the younger generation, the upcoming,
and social media was the way to get that.
Speaking of the younger generation,
Sue invites us to the Verhey peach farm
as she goes to profile third-generation
McDarra Vonstein.
Sue chats with McDarra about her family's peach operation
and her role in it all.
I will go home, type this up,
and then your story will appear on agri.CULTURE
probably in a couple of weeks.
Sweet! Cool.
All right. So tell me about how long has your family
been in the peach business?
We've been growing peaches for probably close to 50 years now.
It started with my grandpa in like the '60s.
What exactly is your job in the orchard?
What do you do?
Mostly I sell at the shop here.
Okay.
And then I also will get the peaches out of the orchard
for the lady who picks for us
or sometimes I go to farmers markets.
I just kind of do whatever I need to do.
Whatever is needed.
Once Sue gets the story she needs,
the two do a photo shoot full of smiles and laughter.
This is really cute. Really good.
Oh there you go. Yeah. Work it. This is really cute.
You're so pretty. Beautiful smile.
And just like that,
another unique and important agriculture story is told.
Tomás and I are in The Kitchen at Second Harvest
and we're joined by Laurent Zirotti,
the owner and chef of Fleur de Sel restaurant and creperie.
Thanks for being here.
Thank you Kristi.
And we get to taste test some recipes that have been sent in
by viewers of Washington Grown.
We love seeing your recipes,
Yeah, we do.
and today, we get to talk about fresh peaches,
which is a summertime favorite for so many people
here in Washington.
Especially us, yeah, we love 'em!
Yeah.
I love peach...
Bite into one, and it's super juicy,
The smell, the smell of a fresh peach.
Ah, the smell.
And if you've never gone to an orchard
and had the opportunity to pick one off the tree,
and try it, you owe it to yourself to do so.
I like, you had good technique there.
Yeah, exactly.
To me it's the smell of summer.
When they are ripe, you get that smell.
You can make great things with it.
And you know, for fresh, it's like a summertime thing,
and once the season is over, it's hard to find.
And fresh, you know you don't have to...
that's what we're trying to do here at Second Harvest also,
is to teach people how to cook fresh produce.
They receive a lot of fresh produce at Second Harvest,
and we're trying to show them that making food, it's easy.
And not to be afraid.
Not to be afraid, exactly. To put your hands in and...
To let the mistakes happen, because that's how you learn.
Exactly.
Yeah, and also, when you cook, you cook with your heart.
You cook and, the food will taste always better
when you cook it yourself.
Right.
I love it. And that's what you do, is you help,
you teach some of these classes, right?
Yeah, at Second Harvest.
I bet they love you.
I love them.
I love them more than that.
We did this summer, a peach, we had some peach here,
donated by the growers of Washington
and we did a peach cobbler, but I'm excited about this recipe.
Yeah, so this is Easy Peach Cobbler,
by our viewer, MaryLou, and she says that her family
has a tradition of going to an orchard in Royal City
and picking a bunch of fresh peaches.
So this is easy, it involves like, you know,
the Krusteaz pancake mix,
Okay.
some sliced peaches.
So, very easy and we can't wait to see how it tastes.
I like easy.
But first, here's how you make it.
I cannot wait to taste it.
Yeah, that came together really quick.
Yeah.
You can taste the blueberry.
You know, that peach and blueberry combo is pretty good.
I like that a lot.
It is, it's unusual, but very good.
You definitely can taste the blueberry.
Yeah, it comes through.
But the peaches are nice.
That is a sweet treat for sure.
Don't give it to your kids right before bed
Right, exactly.
'cuz they'll be up all night.
This is a great dessert for sure. And you know,
I could actually see creating something like this
on a camping trip,
especially when you use like that Krusteaz mix.
It's easy to do in a camper.
That's a perfect idea.
Take it camping, Boom.
This is great. Nice job!
Everything tastes delicious outside, right?
Yeah.
When you're with your family.
It's part of you know, that's the experience of anything.
It's environment.
Everything will taste better with good friends,
like us today.
Everything will taste much better.
Love it.
Well, we want to thank MaryLou
MaryLou thank you.
Nice job MaryLou.
for Easy Peach Cobbler.
Yeah.
To get MaryLou's recipe for Easy Peach Cobbler,
visit wagrown.com.
Peaches straight from the orchard
to peaches on your plate, if they're from Washington,
you can guarantee these peaches are going to be
the juiciest and sweetest you've ever had.
That's it for this episode of Washington Grown.
Thanks for watching!
For more infomation >> ОЦЕНИВАЮ КАНАЛЫ ОФОРМЛЕНИЕ И ТАК ДАЛЕЕ - Duration: 9:20:15. 
For more infomation >> Geraldine Bazán reveló las razones de su divorcio | Al Rojo Vivo | Telemundo - Duration: 1:52. 
For more infomation >> La peligrosa cultura de la narcoestética | Al Rojo Vivo | Telemundo - Duration: 2:53. 
For more infomation >> Dos perros salvaron a dos niños de morir en la vía | Al Rojo Vivo | Telemundo - Duration: 0:41. 
For more infomation >> Jacqueline Bracamontes y su secreto para lucir esbelta | Al Rojo Vivo | Telemundo - Duration: 3:33. 
For more infomation >> Niño en silla de ruedas saltó en trampolín | Al Rojo Vivo | Telemundo - Duration: 0:40. 
For more infomation >> Famosos Al Rojo Vivo: resumen de farándula de hoy | Al Rojo Vivo | Telemundo - Duration: 8:29. 
For more infomation >> El momento en que un halcón quiso llevarse un perrito | Al Rojo Vivo | Telemundo - Duration: 0:38. 
For more infomation >> La furia de dos choferes que estalló en la calle | Al Rojo Vivo | Telemundo - Duration: 0:31. 
For more infomation >> Paola Villalobos habla de la agresión que recibió | Al Rojo Vivo | Telemundo - Duration: 2:10. 
For more infomation >> Implementan ley contra discriminación por el peinado | Al Rojo Vivo | Telemundo - Duration: 2:46. 
For more infomation >> No estoy invitada al Venezuela AID Live, Olga Tañón | Al Rojo Vivo | Telemundo - Duration: 2:10. 
For more infomation >> Chyno estará en el concierto Venezuela AID Live | Al Rojo Vivo | Telemundo - Duration: 4:48. 
For more infomation >> Rescatan a un hombre atrapado en un parque nacional | Al Rojo Vivo | Telemundo - Duration: 0:44. 
For more infomation >> 2700 disfrazados de pitufos rompieron récord en Alemania | Al Rojo Vivo | Telemundo - Duration: 0:40. 
For more infomation >> Tips de Embarazo Primerizo | Escenciales de Embarazo - Duration: 11:21. 
For more infomation >> シビックタイプR の2.0ターボを560馬力に強化、ヴァンダルがサーキット専用車『ワン』発表 - Duration: 2:45. 
For more infomation >> 吴秀波崩溃了？ 双方的家人分崩离析，最糟糕的事情发生了！ - Duration: 10:54. 
For more infomation >> Lawmaker proposes adding two lanes with no speed limit on I-5 and Highway 99 - Duration: 1:18. 
For more infomation >> Preview: Chaos Tends To Follow Me | Season 3 Ep. 15 | LETHAL WEAPON - Duration: 0:36. 
For more infomation >> Ari Melber Presses President Donald Trump Ally On Ominous Mueller Claim | The Beat With Ari Melber - Duration: 12:10. 
For more infomation >> Kaiser school in Pasadena to waive tuition for 1st classes of students I ABC7 - Duration: 0:30. 
For more infomation >> Naomi Osaka shares shocking abuse she receives on social media after loss to Kristina Mladenovic - Duration: 4:53. 
For more infomation >> Крутая Музыка в машину 2019-Музыка в машину 2019-Russian Music Mix 2019 - Duration: 53:20. 
No comments:
Post a Comment