If you're thinking about growing grapes or making wine, consider signing up for the two-day Vine to Wine workshop April 20-21.
The workshop, run by Washington State University with help from professionals in the business, will cover the essentials of economical and environmentally sustainable vineyard practices.
The workshop runs from 8 a.m. to 4 p.m. both days. Cost is $60 for one day, $100 for both. Registration includes snacks, beverages and catered hot lunches.
Classes on Saturday will cover the ins and outs of vineyard and business management and the economics of planting a vineyard, including site selection. Sunday classes will cover winery design and equipment, the science of making wine and the economics of establishing and running a winery.
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To see the full list of classes and to register, go to http://bit.ly/Vhq6MT.
Desert Wind Winery in Prosser is holding a series of Friday night suppers, monthly, through November. Each supper will feature wines from other, nearby wineries as well as those from Desert Wind. A different caterer, restaurant or local food purveyor will provide the dinner each month.
Cost is $55 per person and includes a pre-dinner reception, dinner and wine pairings.
For a full list of dates and menus, go to www.desertwindwinery.com/calendar.
The Washington State Department of Agriculture is celebrating its 100th anniversary this year. Centennial Day is Thursday at the state capitol, but for an entire year, the WSDA is celebrating the contributions of the department and honoring the role of farming in our state.
Our state boasts almost 40,000 farms and supports at least 160,000 jobs in farming and food production throughout the state.
For interesting facts about agriculture in our state, posters, a calendar and a historical timeline, go to http://agr.wa.gov/AboutWSDA/DirectorsOffice/WSDACentennial.aspx.
To keep the color of vegetables such as green beans or asparagus bright green, follow this advice from Crisco: don't toss them with a dressing containing vinegar or lemon juice until just prior to serving.
And, when making your own salad dressings, always dissolve granular ingredients like salt and sugar in liquid before adding the oil. These ingredients won't dissolve in oil and give your dressing a gritty texture.
The book: Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty by Andy Husbands.
Best for: The author takes the ho-hum out of burgers and introduces new techniques and ingredients from beef to lamb for the ultimate juicy patty. He also covers smoking and grilling, plus the art of grinding your own meats.
*Loretto J. Hulse: email@example.com.