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Milk, Cheese, Mustard Greens and Partnership

Posted by | September 20, 2006

It’s a Fact

Washington ranks first in the nation in milk production per cow. The average Washington cow produced 1,965 gallons of milk in 2004 compared to the national average of 1,630 gallons. Washington ranks 10th in total milk production, exceeding 466,000,000 gallons in 2004.

On Solid Ground is a weekly, electronic newsletter for the friends and stakeholders of the Washington State University College of Agricultural, Human, and Natural Resource Sciences (CAHNRS), WSU Extension and the WSU Agricultural Research Center.

Gold for Cougar Gold

Cougar Gold, Washington State University’s famous white, sharp cheddar cheese, earned a Gold Award at the prestigious 2006 World Cheese Awards in London this past June. Contest chair Bob Farrand compared winning gold at the World Cheese Awards to “taking gold in the Olympics.” WSU Creamery Manager Russ Salvadalena said the award means that “the Cougar Gold cheese manufactured by our students is recognized internationally as a ‘world class’ cheese.” The competition attracted 1,500 entries from around the world. Twenty-three U.S. companies came home with 43 medals. Cougar Gold was developed at the WSU Creamery in the 1940s. and named for the principal researcher N.S. Golding. Cougar Gold is aged for one year and sold in 30-ounce cans.

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Relishing the Use of Mustard Greens

Extension agricultural systems educator Andy McGuire is researching the use of mustard green manures as a means of improving soil quality, managing soil-borne pests and increasing profits by replacing use the fumigant metam sodium in potato crops. He estimates savings at approximately $66 per acre.

Pike Place Event Highlights Partnerships

Fresh, local mussels with corn and cilantro. Cranberry/black bean cakes with spicy tomato chutney. Heirloom tomatoes. The finest organic foods of Washington and the Washington State University research that helped make them possible were on display at the “WSU at Pike Place Market” event in Seattle last Thursday. Nearly 300 people sampled everything from apples to wine and had the opportunity to visit with WSU and Extension faculty at the same time.

Potato producer Dale Gies of Moses Lake was there with Extension educator Andy McGuire. McGuire’s research focuses on ways to reduce the use of synthetic fertilizers in potato production. Drew Zimmerman of Red Barn Cider in the Skagit Valley served samples of his hard cider; he works with WSU fruit horticulturalist Gary Moulton, who is developing new ways of adding value to the state’s traditional farm products. Altogether, more than 25 producer/researcher partnerships were featured.