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Posts Tagged ‘flavor’

Fresh and fruity goodness from WSU’s Tukey Orchard

A couple of days into fall—even though it feels like summer here in Pullman—and I’m craving some fruit. So I jump at the chance to head out past the bears and the golf course to Tukey Orchard and grab some fresh apples.

Apple samples at WSU's Tukey Orchard

Apple samples at WSU's Tukey Orchard

About ten varieties await me when I arrive at the warehouse on the edge of the orchard. I’m not an apple connoisseur, so I chop off samples and do a taste test. Some are sweet and crispy, others frankly a little soft for me. I end up with a bag of Berry and a bag of Tydeman’s, two toothsome varieties I’d probably never find in the grocery store, especially at 85 cents a pound.

Of course, Tukey is not all about my enjoyment of sweet fresh apples. Tree fruit research and education has long been part of Washington State University. Those efforts will be advanced even further by the largest gift in the University’s history. Apple and pear growers throughout the state agreed to make a historic investment of $27 million over the next eight years to support tree fruit research and extension.

While not all tasty Tukey produce is organic, they have several organic acres as part of WSU’s organic farm. That makes it even more appropriate to indulge, because last week was Washington Organic Week. The Tilth Producers of Washington organized the celebration with events ranging from organic chocolate tastings in Seattle to “Forks Up For Farmers” meals supporting local farms.

Apples on sale at Tukey Orchard

Apples on sale at Tukey Orchard

According to the state Department of Agriculture, Washington is second only to California in the U.S. for production of organic food and leads the country in producing organic apples, pears, cherries, sweet corn, green peas, snap beans, and onions.

More fruit sales are on the way at Tukey this fall. Next up for me: pears. The orchard has 83 varieties of apples, 11 varieties of pears, cherries and more, so I’ll be trying them out for a while. And Tukey will continue to help develop our state’s signature fruits.

As Vancouver newspaper The Columbian pointed out in an editorial praising the new tree fruit grant, “If you enjoy eating apples and pears—and as a Washingtonian, you’re obligated to—then you can rest assured about the future of those crops in the state.”

WSU's Tukey Orchard, late September 2011.

WSU's Tukey Orchard, late September 2011.

Revolutionary food-preserving process approved

Longer shelf life, better flavor, more nutritional value than canning or other forms of preserving food? It happens with a new technology developed by Dr. Juming Tang and his team at WSU. The process could revolutionize food preservation and lead the way to gourmet backpacker food, deluxe meals for astronauts, tasty MREs for soldiers, and longer-lasting food for humanitarian missions.

 The U.S. Food and Drug Administration approved the process after more than a decade of research and testing by Tang’s team. As Howard Grimes, WSU vice president for research, says, the technology “promises significant advances in food safety and quality to benefit everyone.”

Read more at WSU Today and watch a video explaining the process: 


Washington State Magazine ran an article about early stages of Dr. Tang’s work in 2002.