- "Washington Grown" is made possible by funding from the Washington State Department of Agriculture and the USDA Specialty Crop Block Grant Program and by the potato farmers of Washington, learn why Washington is home to the world's most productive potato fields and farmers by visiting potatoes.com.

- Hi everyone, I'm Kristi Gorenson and welcome to "Washington Grown".

Did you know that Washington leads the nation in the production of blueberries?

Well, it's true, and we are also the leading producer in raspberries, blackberries and even cranberries.

In this episode, we're learning about these powerful and tasty super foods, berries.

I'm picking blueberries with a special family at Majestic Farms.

Cheers.

- Oh yeah, cheers.

- [laughing] - Cheers, [buckets clanking] and I'm making blueberry cobbler French toast at Maple Counter Cafe in Walla Walla.

- At the restaurant is gonna be a little larger portion- - Okay.

- 'Cause we're all American, you know, restaurant.

[laughing] - Like our food.

Then Tomás is making strawberry ice cream at Mary Lou's Milk Bottle.

- I don't know that I need a cone, I think I could just put my mouth under the spigot.

- Oh, yeah.

[both laughing] - All this and more today on "Washington Grown".

[upbeat music] ♪ Ooh, ooh, ooh, ooh - It's a flavor-cation for your mouth.

- Flavor-cation.

[Kristi laughing] - Now I'm just gonna hold on.

[pilot laughing] - You got a long ways to go, let's go.

- Okay, sorry.

- No, just kidding.

[laughing] - I know, get with it.

- You're not kidding about a party of flavors.

Wait a minute, where are all my pears?

- Eat two, pick one?

- Exactly.

[laughing] - I'm gonna stick around a while.

- We're changing hearts tonight.

- Yes, we are.

- Wow, I got work to do.

- Yeah, you do.

- All right, let's go.

[upbeat music continues] - If you're walking the streets of Walla Walla in the morning and you smell something incredible, there's a pretty good chance it's coming from the Maple Counter Cafe.

Eye catching and delectable dishes have guests packing the house for both breakfast and lunch.

With food like this, it makes sense that there's usually a line out the door.

- I love this place, I love Walla Walla.

- Honestly, the pancakes are some of the best I've ever had in my life.

- The best eggs benedict you can get anywhere.

- Ultra decadent, rich, amazing, it's hard to beat.

- Yeah.

- There was already such a great food culture and the agriculture around the area, people using fresh ingredients, local ingredients.

- Owner Kory Nagler knows that in order to make food that looks and tastes as good as this, you have to have fresh ingredients of all kinds.

- During the spring and the summer, we're getting a huge influx of different vegetables and fruits.

We're in a big wheat area and we actually hooked up with a local wheat farmer, one of our neighbors is a butcher here in town and we get all our chorizo from him- - Yeah.

- It's actually just a guy walking over with a thing, waving to the, you know, folks in the back- - Yeah.

- And that small town feel.

- It's one of those quintessential breakfast places where you just kinda feel like it's home cooking, but elevated.

All of the traditional dishes that you love, but more.

- When you know where something came from and you have a emotional connection to it, it does make the food taste better- - Mm-hm.

- But then when the food actually does taste better, then it's a win-win.

[Kristi laughing] - It's like, yeah- - Yeah.

[laughing] - Gotta keep doing that.

- For sure.

- Yeah.

- For sure.

- Don't go anywhere because later in the show Kory and I will be making their famous blueberry cobbler french toast.

I'm a two-handed cracker, I'll try it one-handed- - Do it.

- But I don't know if I'm- - Give it a shot.

- Ooh, I did it!

- Perfect, perfect.

- And no shells.

[laughing] - Exactly.

[upbeat music] - For many people, their first experience in agriculture starts at a u-pick farm.

Picking raspberries, strawberries or blueberries can be an incredible childhood memory and here at Majestic Farms Blueberries, Jeff Moys and his daughter Melissa Connolly are working hard to keep that magic alive.

Is it fun for you to have the whole family and the grandkids- - Yeah, it's really, yeah, really a joy, yeah.

So, quite a true blessing.

The first year I give all the grandkids their first paycheck and it was kind of, it was really fun.

- I love being able to work all summer with my kids.

I've got three, my brother's got one out here, so having the four grandkids- - Yeah.

- You know, out here and watching them grow- - Yeah.

- You know, throughout all of these seasons has been fun.

- As a kid, Melissa worked at this very farm picking blueberries.

One day her dad noticed it was for sale- - We're driving down the road to our driveway and I go, "Let's buy the blueberry farm, you know, let's try to do this."

- Well I tell everybody, I'm like, "I don't know what happened, like my dad had a job and he was, like, gonna retire soon, like our family home, [Kristi laughing] and then one day just woke up and was like, 'I wanna be a blueberry farmer.'"

I was really excited about it.

It's definitely nostalgic, but it was a $1.00 a bucket at 10, 11 years old, it was like, "Well this is boring."

You know, like, [both laughing] "We don't wanna do this all day", you know?

- Right.

- Now on the flip side- - Yeah.

- Like this is a lot more fun.

- Yeah.

- Yeah.

- Just interacting with the customers and they come back every year and they know you and you get to see their kids grow up- - And then hire the kids and- - Yeah, exactly, exactly.

[Kristi laughing] I do tell little ones, they, you know- Come with their buckets, I'm like, "You come back and see me in 10 years, you know, when you're bigger."

- Yeah.

[upbeat music] - He looks like security over here.

- Yeah.

- He's got his glasses and his... [laughing] - Connor's ready.

- Yes.

You have lots of people out here.

- Yeah.

- Hi.

- We work at different sections of the field to try to make sure that we're getting each section picked, so we'll- - Thoroughly, yeah.

- Yeah, come down the field and then go back up the field and then, you know- - Yeah.

- Just based on where they're ripe or need to re-ripen.

- These guys have a lotta berries on them.

- Yeah.

- In order to maximize my blueberry profits, I need to consult with the experts.

Cousins Riley and Tyson work here on the farm, so they know all the secrets to picking the best blueberries.

- So, a lotta times we tell people like, "The farther into the row you walk, you know, the better berries are", 'cause a lotta people, like, stop, like, right at the beginning.

- Sure.

- Yeah, usually the deeper you go into the bush, too- - Yes.

- The better the berries you're gonna find, like these ones.

- Oh, yeah.

- See, there?

- Yeah.

- If they're harder to reach, they're gonna be better berries, you know?

- Yeah.

- 'Cause some people like just to, like, pick at the front [laughing] and then, obviously, I mean it's blueberries, if they're blue, they're ripe, you know?

[laughing] - What is the ratio of picked blueberries to eaten blueberries, usually?

[laughing] - Again, probably depends on the person, there's probably a little bit more ate than picked.

Some people are like, "You should, like, weigh me, like, before and after.

Like, see how many I eat."

[laughing] - [laughing] There you go.

- The older people I feel like eat more than the little kids that come in, so... [laughing] - Time for a little challenge, whoever can pick the most blueberries wins.

I don't want this one, I want this one down, [Riley laughing] I want it like- - Go for it.

[laughing] - Set, go.

[upbeat music continues] [leaves rustling] - All the ones you pick are gonna be green.

[laughing] - Yeah, why do you have a bucket full of green ones over there.

[Riley laughing] Being rather picky, actually, on mine.

- Five, four- - What?

No, no, no!

- Three, two, one.

Yeah, I think I won that, for sure, y'all.

[Riley laughing] That was for sure all me.

- What's up with you?

- Yo.

- What's up with you guys?

[Riley laughing] Like, we got to beat you.

- Yeah, show off.

- Don't know what you're talking about.

- I feel like you cheated.

- Dang, right.

- Okay, okay, I have to be honest though, yours are red and stem-y.

- Yeah, they just- - I told you they were all gonna be like that.

[laughing] - I don't have very many, but I did- - You got a big one.

- I think I win the prize for the biggest one.

- Yes.

- Oh, yeah.

- That's impressive.

- So, you guys don't have any fun?

- We don't, yeah.

- No, not at all.

[laughing] Nothing to do.

[Tyson laughing] - Well, thank you.

Cheers.

- Yeah.

- Cheers.

- Here in Spokane there's an iconic landmark in the Garland District that celebrates a long legacy of Washington dairy products.

Mary Lou's Milk Bottle has had quite the history, but today it's known for its award-winning homemade ice cream.

I'm meeting up with Kris Ritchie to learn a little bit more and perhaps indulge a little.

This is the magic maker, right?

- It's a really old machine from the '70s and we start with two and a half gallons of cream.

- Oh, my goodness.

- Isn't that beautiful?

- Good cows.

- Good cows, good farmers.

- Good cows, good cream, good ice cream.

- Yeah.

- We add cream, a strawberry puree and some Washington grown strawberries and let the machine work its magic.

While the ice cream is freezing and getting ready, we're gonna make the cones, right?

- Yeah, we can make some cones.

- The secret ingredient to delicious cones?

Flour from Washington wheat and good technique.

- Yeah.

- Gently peel it up.

- There, you did it.

- And then just turn it like so- - That's gonna be delicious.

- And then we just kinda hold it for a second.

- Look at you, you did it!

- My first waffle cone, check that out.

- It's perfect.

- How long have you been making ice cream?

- Since 1991.

[laughing] - I feel like you're getting a lotta joy outta this, aren't you?

[laughing] - Oh, I love it.

You make everybody happy.

- And after a few minutes, the ice cream is ready.

So, we gotta fill two buckets?

- Yeah.

- Okay.

- So, just pull it out.

Doesn't that look good?

- Oh, man!

- But we could put some soft serve in a cone for you, you know.

- [laughing] I don't know that I need a cone, I think I could just put my mouth under this spigot.

- Oh, yeah.

[both laughing] - Can you guys see that at home?

Like that- - [laughing] Yeah.

- That is just real strawberry ice cream.

- Ooh, I don't have a scooper, but that looks good.

- Yeah, you know what?

That's all right.

[upbeat music continues] It doesn't get any fresher than that.

You're making the ice cream here, bringing it to the Milk Bottle to sell to customers.

But then you're also selling it to restaurants and places from here.

- Yeah.

We do have about 15 or so restaurants that take our ice cream every week.

We sell in Idaho, they like Washington cows better.

- [laughing] Shh, don't tell anybody.

[both laughing] - It's scratch made, you know where it's coming from.

- Know where it's coming from.

I can see you get a lotta joy out of it and that's cool because you can taste it in the final product.

- Yeah.

If it's not what you like, you just add more strawberries or whatever, you know, [Tomás laughing] make it good.

[laughing] - Well, keep doing it.

- Thank you, we'll do so.

- It's awesome, thank you.

[both laughing] - Thank you.

[upbeat music] - How many pounds of blueberries does a bush yield in a season?

- We'll have the answer for you right after the break.

- Coming up, I'm making blueberry cobbler french toast at Maple Counter Cafe.

I'm a two-handed cracker.

I'll try it one-handed but I don't know if it'll- - Give it a shot.

- Ooh, I did it!

- Perfect, perfect.

- And no shell, [laughing] and we're learning about Tomás' camping adventure making campfire cobbler.

[upbeat music continues] - Each of these bushes can yield up to 30 to 40 pounds of blueberries in a season.

- That's a lotta blueberries.

- That is a lotta blueberries.

[Riley laughing] [upbeat music] - We're back at Maple Counter Cafe in Walla Walla.

Incredible food paired with decor that makes you feel like you're a grandma's house makes this a popular spot for anyone who's ready for a good meal.

- I would say that this is just a great place where families could come, I could bring my children here.

- Anytime anyone talks about breakfast in Walla Walla, this place is always mentioned on the list.

- Owner Kory Nagler has taken the bounty of fresh Washington grown food from the area and combined it with family tradition to make a place that guests will remember.

- I come from a family that's in the restaurant business, my parents- - Okay.

- Have a restaurant running in Sequim and my grandparents had a restaurant before them in the Chicago area- - Wow.

- So we share a lotta recipes- - Yeah.

- Some of them come all the way from my grandma, you know, from the '70s, so yeah.

- Oh, my gosh, I love that.

- Yeah.

- It's like home cooking but better than Mom could even do.

- They make you feel really welcome but the food is absolutely delicious and it's ginormous.

- It was delicious.

- Our apple pancake is very large, it's over three inches tall and close to maybe eleven inches in diameter.

- Wow.

- Comes outta the oven, we actually ring a bell when we serve it and then our blueberry cobbler french toast is probably one of the most popular items that we have.

- What are we gonna make today?

- I'm gonna make our blueberry cobbler french toast.

- I was hoping you'd say that.

- Oh, it's gonna be fun.

- Because that sounds amazing.

- [laughing] I can't wait to do with you.

- Okay.

[both laughing] - This is sort of a hybrid of what I'd say is a cobbler, crumble, crisp- - Yum.

- All those aspects in one and since it's served fresh in the form of French toast- - Uh-huh.

- It's very similar to eating cobbler fresh outta the oven.

- Oh, okay.

Yeah, you have my heart, [Kory laughing] you have my heart.

Well, I can help you- - Let's do it, okay.

- But I'm a two-handed cracker, but I'll try it one-handed, but I don't know- - Give it a shot.

- Ooh, I did it!

- Perfect, perfect.

- And no shell.

[laughing] - Exactly.

- We add some heavy cream, vanilla extract and fresh ground nutmeg and then whisk it up.

- Pour some over here and we're just gonna wanna make sure that that bread is totally covered.

I like to bring a little tail of the batter in there, it kinda gives it this homemade look.

- Yeah.

- For a restaurant, that's important.

- And when does this come in?

- So this is, this is a critical point right here.

So, we're gonna put some of this now on the top.

- Quickly flip.

- There you go.

- There we go.

- Get, you know, a little help with the hand there.

- Sounds good, yeah.

- We're gonna serve that- - Oh, look at that, that looks so good.

- Facing up, nice caramelization there.

- Uh-huh.

- We're gonna do what would be a half size french toast.

At the restaurant it's gonna be a little larger portion- - Okay.

- 'Cause we're all American, you know, restaurant.

- We like our food.

- The critical ingredient here, the blueberries.

- Yes.

- You can use as many or as little.

I recommend many.

- Many.

I like how we're showcasing the fresh blueberries with this.

- Yes.

- I mean, they're just so delicious.

- This is a blueberry compote- - Okay.

- It's made with just fresh berries and sugar and you just cook 'em down.

- And you just cook it down.

- Try and get a nice- - Oh, look at how pretty that is.

- Pretty color.

- Love it.

This is my favorite part- - This is the best part.

- With french toast at home, too.

- It's so good.

- I get to do the- - It's not french toast without it, in my opinion.

- The powdered sugar.

Okay, so- - I agree.

- Just over the top?

- Yep.

- I'd say that's pretty good.

- That's perfect.

Finish it off, and I really like to do this last because it's the most visible if you put it on after the- - Yeah, yeah, yeah, that's beautiful.

[upbeat music continues] Okay.

- Gonna be a messy bite.

All right- - Yeah, right?

- Let's go for it.

- This tastes like a lazy, Sunday morning.

- Really, this is sort of a melding of three desserts, a cobbler, a crisp and a crumble.

Since it's french toast, you have this really fresh, warm bread aspect.

- Mm-hm.

- Every time you it make it- - I get it, yeah.

- You get a fresh out of the oven experience.

It's all about the blueberries, too.

- All about the blueberries.

This is delicious, thank you so much.

- Thank you.

- Yeah.

- I really appreciate it.

- To get the recipe for Maple Counter Cafe's blueberry cobbler french toast, visit us at wagrown.com.

[upbeat music] Farming isn't an easy job and it certainly isn't something that one person can do by themselves.

It takes many dedicated hands to get produce from seed to our plates, but farming is facing a labor shortage.

Without people to harvest, thousands of pounds of food can't get picked, leaving it to rot in fields.

Growers that are able to have turned to technology to make sure their hard work doesn't go to waste, but some farmers, like Luke Hamada, have crops that are too sensitive for mechanical harvesting.

- More people are doing mechanical harvesting 'cause it's been harder and harder to find workers.

In other onion growing areas they have machines that will harvest all of their onions like that.

- And then the onions can hold up to that kind of- - They hold up, they're a little bit- - Abuse.

[laughing] - Yeah, they're a little bit harder, they're a little bit thicker skinned where ours are a little bit more, you gotta be a little bit more gentle with them.

I think in the long run we'll always need some people to always be hand harvesting the crop.

- So, you're workforce here is pretty important?

- Yeah, they are very important.

Without the people that we have working here, we couldn't do this on our own.

- For their part, growers are making sure that their workers are well taken care of in many different ways.

Sadie Drury told me that taking care of people is their number one priority.

- The sustainability portion of taking care of the people is probably the most important thing we do, so it's really important to us to provide a livable wage, to provide a quality of life and so we have found creative ways that we can do the work in less hours so people have more time with their families.

We have an HR person and we work with different organizations to make sure that our crew has access to healthcare, access to programs such as ESL and access to different programs for their children and other family members.

- That's great 'cause you couldn't do it without them.

- Absolutely not.

The people who work in the vineyard are the backbone of the wine industry.

I don't think they get enough credit.

- In the end, present day farming is trying to find a balance.

With a dwindling number of people that are willing to work in the fields and the advancements in technology, farmers like Travis Meacham are trying to make things work.

- You know, right now we're kinda going through a unique time where, you know, we're balancing that labor issues with, you know, mechanical or technology, but hand labor and people are a very important part of what we do and so this field right here, yes, was hand planted and they did a great job but it also takes a lotta time and effort to do that, and so we're trying to find that really nice blend of what people can do and then what we can use further technology- - Yeah.

- To progress with.

- Blend it all.

- Yes.

- So, from all the people of Washington, we say thank you to all the hardworking people that help us plant, cultivate and harvest the best food in the world.

Coming up, I'm visiting a cranberry farm in southwestern Washington.

- You can try it, it won't hurt ya.

- Oh, oi, oi, oi.

[ laughing] - It's a little early to be eating 'em yet, but, uh- - Yeah.

[both laughing] [upbeat music] - Way down in southwestern Washington, farming looks a little different than it does in the Columbia basin.

With so much water, it's the perfect spot to grow crops like cranberries.

Many people see a cranberry farm and think of the commercials with the floating cranberries, but farmer Francis Cottrell tells me that's not exactly how it's done at some farms.

- Most of the cranberries in the country are flood harvested and you'll see the pictures of the bogs that have been flooded over.

That was a technique that was developed during the Second World War when there was a labor shortage.

They used to hand pick them all.

- Oh, my.

- Here, that wasn't the way it was done, we don't get that cold, we didn't have the dikes.

- Yeah.

- And so people started developing different ways of picking cranberries.

- Okay.

- Being a cranberry farmer is all pretty much manual labor.

- Grower Brian Schlegel knows that whether you're harvesting cranberries or just doing maintenance, there's plenty of work to be done.

- I'm a third generation farmer, been doing this my entire life, since I was about five years old I've been dragging bags and working, I guess, about as hard as I can possibly work, I guess.

- Absolutely.

- So... - Now, Brian is going to take me to check the fields in style.

- This is how we get on and off the field, this is how we bring our fruit in.

Rides on rails, so- - That's cool, so we get to ride on this.

- You're gonna get a take a little ride.

- Get a little tour.

- Yep.

- Okay.

[laughing] [engine chugging] [upbeat music continues] - It's pretty out here.

- Yeah.

- So, these are just at their very beginning stages of- - Yeah, you can kinda see over on this side, they're not fully developed yet.

These are Steven's vines, you can kinda see some of 'em are a little bit bigger.

You can try, it won't hurt you.

[upbeat music continues] - Oh, oi, oi, oi, oi.

[Brian laughing] Oh, la.

[spitting] Okay, la-la-la.

[hands smacking] [both laughing] - It's a little early to be eating 'em yet, but, uh- - Yeah.

[laughing] That'll wake you up.

- We're a wetland crop, so we're right down in the bottom area so we can get flooded and it's part of the game, but sometimes it happens at the wrong time.

- We can always add water to the farms, we can't take it away, it makes it a little bit more difficult when it's raining for a week straight.

- The grower's solution is to dig ditches, but they have to cover them to make sure the water stays clean.

- When you cover the ditches, what it does is it helps keep any of the chemicals or any of the fertilizers, anything that we put on, from getting into the water source and contaminating things.

- The water that comes off of our bogs ends up out in Willapa Bay, which is a major oyster growing area and lots of fish.

I hear that it's the cleanest estuary in the US right now, we need to keep it that way.

- It's gotten very expensive.

A sheet of plywood right now is about $120 for pressure treated plywood- - That's crazy.

- And I've got 900,000 sheets here- - My goodness.

- So it adds up in a hurry.

- That's where the Conservation District stepped in to help out.

Lorenza and Alexander work for the Pacific Conservation District, they provided financial assistance to make sure the ditches had fresh, pressure treated wood over the top.

- Because we're a voluntary organization, we only take on people who want to work with us.

We can actually work with the farmers and with the landowners for what actually works best for them.

That is still a good practice on the ground.

- Yeah.

- We help provide funding for this 'cause this is a very expensive project.

Because it's sitting in water, we don't want it to rot and we want this to last.

- Oh, the Conservation District's awesome.

I mean, they fund us for curbing pot projects, which is the ditches that we do and the covering that we do.

It's just great because everything's so expensive anymore, that funding makes a big difference.

- Our farmers, our producers, they're the lifeblood of our county, you know, and so if we're able to support their practices while also ensuring that the natural world around them is taken care of as well, that's really the win-win.

We're trying to operate in that sweet spot of that win-win.

[upbeat guitar music] - We are in The Kitchen at 2nd Harvest Food Bank in Spokane and I'm here with all of my taste testers.

We have Chef Laurent Zirotti, thank you for being here- - So good to see you- - And, again, we always love having you- - Kristin, Tomás- - And your insight into all the food.

- And Val, yes.

- And Val and Tomás, thank you!

- Here we are.

- I know!

- Here we are.

[both laughing] - The gang is all here.

Well, we're talking about Washington grown berries.

Blueberries have a special place in my heart, I used to pick blueberries when I was a kid.

- You did?

- Yeah, so it was kinda fun- - In the summer?

- To go to the field- - Oh, nice.

- In this episode and see all the young kids and I don't have the skills that they do, clearly, but you know, it's all good.

[all laughing] and you've been to a cranberry farm before?

- Yes, yeah.

- Mm.

- Cranberries.

- Right.

- And so it, this was my first time- - Yeah.

- To see how they do it and- - It's amazing.

- Man, it was so interesting.

- I didn't know we were growing cranberries in Washington.

- Yeah, on the coast.

- Southwest Washington.

- Oh, yes?

Okay, yeah.

- Yeah.

So, if you ever get a chance to go down there- - I will.

- And take a little drive kinda through the back roads, chances are you'll see a cranberry bog and you went into the woods?

- Yes.

- Went into the wild.

- Yes, we did, yeah.

- With some berries.

- Yeah, AnnaLucia and I went camping and we decided to make a couple little recipes with Washington grown ingredients and being that this was a berry episode like, "Can we get ambitious?

Can we go camping and do something a little bit fun?

", and so we decided to do a peach berry cobbler.

- And I heard you did so well you had enough for the whole campground.

- Oh, that's right, actually, [Val laughing] yes, yeah.

- You did?

- Did you share?

- We did.

We had a, well, you'll see it here in just a little bit, it ends up being a really big serving- - Yeah.

- And there was some campers on the other side of us and we're like, I didn't want toss about- - And they started to smell- - Yeah, so we went over there and took some bowls- - All the beautiful, ah- - Of the cobbler and they loved it.

- Yeah.

- They were just like, "Wow, this is so cool."

- That's awesome.

- We told 'em about the show and everything and so they were really excited to have it- - Yeah.

- And it was fun to be able to spread a little bit of that joy, you know, to other people.

- Right, right.

- Absolutely.

- That "Washington Grown" love.

- Yeah.

[laughing] - So long as it's not bears.

- Right, yeah, yeah.

[laughing] - Yeah, I'm sure the bears would've left it, too.

- Oh, yeah.

- Well, let's take a look- - All right.

- And see your adventure.

[upbeat music] - Today we're making a campfire cobbler.

- And we're using Washington grown peaches and berries.

- So, let's get to it.

[birds singing] [upbeat music continues] [grill lid clanging] [hands slapping] - Ooh.

- Looks delicious.

- It's beautiful.

[whipped cream hissing] - Cheers.

[both laughing] Mm, that's so good.

- Mm-hm.

Wow!

- Oh, my gosh, that is so good.

- Wow.

[switch clicking] - So as you can see, it came out really good.

I mean, taking that foil off, we were so excited, you know- - Oh.

- To get it going and it did take a couple of tries, you know, experimenting here at home to find the right temperature settings that I needed- - Mm-hm, mm-hm.

- To ensure that the berries didn't burn at the bottom- - Oh, yeah.

- That's right.

- 'Cause you have to be really careful with that, but it was delicious and that cobbler ended up being really like, almost like a cake.

- Yeah.

- Yeah.

- And so it was, it was just delicious.

- Oh.

- And if you want, you can prepare that streusel on top, you know, the dough beforehand- - Mm-hm.

- Right, mm-hm.

- Leave it in a Ziploc, you know, and then bring it to the campfire- - Exactly.

- Or camper, yep.

- That's actually kinda how we did it.

We put all the dry ingredients in just a bag- - Yeah.

- Mm-hm.

- Exactly.

- So, then we can just, boop, [laughing] do it really quick.

- Yep, it's beautiful.

- Perfect, I love your reaction.

- I think Val and I will go on a trip camping- - Right.

[both laughing] - With you next time, but only if you cook.

- You convinced him.

- Okay, all right.

- That would be so good.

- That might get me out in the woods, yeah.

[all laughing] - We might be willing, yeah.

- Yeah, we'll try.

- And I love the reaction when you guys were eating it for the first time.

You are like, "Wow, this is really good."

- Yeah, it was, it was delicious.

- That's so awesome.

- Mm-hm.

- Yeah.

- Well, thank you for sharing, it was- - My pleasure.

- Thank you for having us.

- Good way to use those Washington berries.

- Yeah, beautiful.

- Yeah.

To get this recipe for campfire cobbler, visit us at wagrown.com.

Whether you enjoy them fresh, frozen, or canned, Washington berries are packed with some of the best nutrition and taste you'll ever find.

That's it for this episode of "Washington Grown", we'll see you next time.