Washington Grown - Season 2
Season 2
Episodes
Mashed Potatoes
In our Season 2 opening episode it's all about mashed potatoes! We head to Canlis in Seattle and learn how to make gnocchi. We learn about the Farm to School Program as well. We also chat with Washington Potato farmer Nick Johnson about conserving water, and we talk more potatoes with chef Graham Kerr. We wrap up by making adorable cranberry wreaths with Kristin Fixmer!
Getting Food From Farm To Table
We catch up with Where Ya At Matt in Seattle, and learn how to make beignets. We also learn how wheat gets from the farm, totables all around the world. We wrap up by blending up some multigrain crepes with Kristin Fixmer!
Beef
In this episode we'll head to Ranch House BBQ and learn how to make some award-winning ribs! We'll also learn how Washington farmers are doing their part to keep our waterways clean. Then, we'll check out a century-old cattle ranch that's still herding cattle the same way they did 100 years ago. Enjoy!
Shellfish
In this episode, we're heading to Taylor Shellfish Farms in Shelton on the West side to learn how to dig for clams and shuck oysters. Then, we'll go to Crush in Seattle to learn how to make a quintessentially Washington Grown dish! We'll also make Washington clam chowder with Kristin Fixmer.
Onions
We're headed to the annual Walla Walla Sweet Onion Festival, an onion farm on the East side, and Saffron in Walla Walla to learn how to make a pork ragù with grilled sweet onions. Last, we're cooking up a stir fry of seasonal veggies with Graham Kerr.
Unknown Stars
This week, we're talking about all of Washington's Unknown Stars, from vegetables to herbs to lush sod! We'll also go to Anchovies & Olives to create a grilled halibut dish and we'll make an Indian chickpea fritter with Kristin!
Food Science
This week, we're visiting the food scientists at Modernist Cuisine on the West side and learning how to prepare a dish at Santé in Spokane using modern techniques. We'll also rejoin Kristin Fixmer in the kitchen to make ice cream using dry ice- a great kitchen project for kids!
Barley
This week, we're going behind the scenes of Elysian Brewery, learning the health benefits of beer, & making tasty barley-quinoa cakes. Then we're joining Kristin Fixmer in the kitchen again to make a beautiful Barley & Butternut Risotto.
Lentils
This week, we're learning about lentils in the Palouse, making a delicious curry-lentil burger at Paradise Creek Brewery in Pullman, and then we're off the judge dishes at the National Lentil Festival! Lastly, we're cooking with Kristin Fixmer again to make a batch of Lentil Ragu.
Holiday
This week, we're all about the holidays! First, we're headed over to Olympia to talk with Washington's First Lady, Trudi Inslee, about holidays at the governor's mansion. Then, we'll go to help out a cranberry farm. Lastly, we're cooking up classic holiday dishes at the Preservation Kitchen and with Kristin Fixmer!
Apples
This week, we're talking all about our state's official fruit: apples! First, we'll learn about all the different varieties of apples that are grown in Washington and how to pick one. Then, we're headed to Luna in Spokane to make a butternut squash ravioli with apples and dungeness crab. Then, we're headed up North of Spokane to check out Greenbluff's annual Apple Festival. Lastly, we're making an apple Meusli with Graham Kerr!
International Exports
This week, we're exploring how Washington shares its bounty with the world! First, we're touring one of the leading potato processing plants in the world right here in Washington. Then, we'll check out the Port of Seattle to learn about food shipping. Last, we're making potato boats with Graham Kerr!
Fair
This week, we're going to the fair! We're following a family as they prep their cows for show, cooking some delicious, classic fair food at the Spokane County Interstate Fair, and learning how Darigold butter is made. Last, we're making scones with Kristin Fixmer!
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