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Salsify is an heirloom plant and its root is a culinary ingredient known as oyster root for its flavor.  But, many cooks  agree it tastes more like artichoke hearts.  

Thomas Jefferson grew salsify, and it’s coming back in fashion!  

 Growing and recipes for salsify, part of the asteraceae/sunflower family, are just recently making the popular grade as gardeners and weed pickers alike realize it’s got a delicious root you can use in cooking. The leaves are also edible and best used off of young plants.

Many gardeners have considered this weed a problem for its prolific re-seeding and growing habits.  But, with new attention toward heirloom produce, this weed is now something many gardeners and organic growers are paying attention to.

I too, used to consider this plant a weed until I attended a gardening class at Thomas Jefferson’s Monticello in Charlottesville, Virginia some years ago.  Since that time I have never had to cultivate this plant, because it comes up fine on its own and does very well re-seeding where I live in the Pacific Northwest.  I have used the root young and old, but prefer the younger version for its easy pulling and flavor, though the older roots are worthy too.  As Barbara Damrosch mentions in her article (below) the salsify root is best used fresh but will hold well in the refrigerator and can be dried or dehydrated.

Recipes for salsify are logical to what you may think a long carrot or parsnip would be; it can be shredded, chopped and kept whole.  Don’t let the milk which comes out after pulling and/or cutting scare you off as it quickly turns a sort of rusty color after the air has hit it.  When I pull my salsify I let it sit in a bucket of water, to help disperse the milk and loosen the dirt until I get to cleaning, storing or cooking it.

Especially good is salsify fritters.  Some of my favorite recipes come from Hugh Fearnley-Whittingstall who writes for The Guardian in the United Kingdom. But, fritters are a fav.  Also good with salsify are soups, stews, salsify chips among many other usages.  Simple search “salsify recipes” on a search engine for more recipes.

I have included 3 of Hugh’s recipes here, along with Barbara Damrosch’s article from Jan 2012 in the Washington Post and the content of the Wikipedia page for salsify. ALL good reading, headed toward good eating!

DON’T look down on this interesting and delicious root, anymore!   It’s time Salsify was included in your purchases, gardening and culinary pursuits.  As far as cultivating salsify, it’s as easy as growing weeds.  But this post is about cooking, so if you want to know about cultivation, click here and Kenny Point will plow you through it.  Once you’re done learning to grow Salsify, enjoy, and educate yourself on Kenny’s very fine gardening blog.

Many European countries have salsify in cans available to cooks.

Like me, Hugh (Fearnley-Whittingstall) thinks salsify is a good root with a fine future! As I visit the gardens of friends I always make sure I inform my friends that the weed they’ve just pointed out as “pretty, but a real problem”, is a good vegetable root they can enjoy in a number of ways.  YOU can also slice and dry salsify for long storage and carrying in your backpack or camper for that yummy soup you’ll make on your next over night hike or camp out. Drying will greatly reduce the weight of this root vegetable. Below are some of Hugh’s ideas for this fine somewhat ugly, but delicious root.  The link to Jane Grigson’s suggestion for salsify is great too.  Salsify is good eating in many recipes, soups, stews, salads, and just roasted with olive oil like Hugh shares below.



“The simplest way to prepare these lovely roots is to peel them, put them in a roasting tin, trickle over a little olive or rapeseed oil, add a few bashed garlic cloves and a bay leaf, and roast at 200C/400F/gas mark 6 for 20 minutes. Serve with a sprinkling of flaky sea salt, or follow Jane Grigson‘s excellent suggestion and sprinkle on some gremolata, that zingy southern Italian condiment made of lemon zest, finely chopped garlic and parsley. Or boil or steam them until just tender, chop small and serve with a mustardy, garlicky vinaigrette and perhaps a few pieces of diced ham, rather as you might with a celeriac remoulade.” – Hugh Fearnley-Whittingstall

Salsify fritters

A great brunch or lunch dish, and perfect served alongside a few crisp rashers and a fried or poached egg. Makes six fritters. – Recipe by Hugh Fearnley-Whittingstall

300g salsify
45g unsalted butter
1 garlic clove, minced
1 small red chilli, finely diced
3 tbsp finely chopped coriander
1 egg, lightly beaten
1 tbsp flour
Salt and freshly ground black pepper 
2 tbsp olive oil

Peel and coarsely grate the salsify. Warm 20g of the butter in a frying pan over a medium heat and sauté the salsify until softened. Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.

Salsify tempura with a spicy dipping sauce

Crisp, battered salsify is delicious with this easy dipping sauce, but it’s also great served simply with a little flaky sea salt and a few lemon wedges. Serves four as a starter. – Recipe by Hugh Fearnley-Whittingstall

3-4 salsify or scorzonera roots

For the batter
125g plain flour
½ tsp sea salt
1 egg yolk
175ml ice-cold sparkling water

For the dipping sauce
2 medium red chillies, deseeded, membrane and seeds removed, and finely diced
1 large garlic clove, grated
2 tbsp caster sugar
100ml cider vinegar
2 tbsp water 
About 1 litre sunflower or groundnut oil for frying

First, make the dipping sauce. Put all the ingredients into a small saucepan, place over a low heat and stir until the sugar dissolves. Now raise the heat a little, bring up to a simmer and cook until reduced and syrupy, about five minutes. Pour into a small bowl and set to one side until you are ready to serve.

Fill a medium-large saucepan with water, bring to a boil and cook the salsify for five minutes. Drain, refresh in cold water, then rub off the skins and cut the salsify into 4cm pieces. Whisk the ingredients for the batter – don’t worry if it turns out a bit lumpy.

Heat 10cm of oil in a deep, heavy-based saucepan until it registers 180C on a frying thermometer or a cube of bread goes brown in 30 seconds. Dip the salsify in the batter and deep-fry a few pieces at a time until crisp and golden, about a minute. Serve at once with the spicy dipping sauce. alongside.

Photo Credit Bobbi Rightmyer

Salsify gratin

The perfect accompaniment to a Sunday roast (incidentally, this is different from the recipe [he] wrote for The Guardian magazine in Christmas 2007). Serves four. – Recipe by Hugh Fearnley-Whittingstall

The last time I cooked this – it impressed the foodie friends attending the potluck dinner we organized at a wonderful cabin in the Shenandoah Mountains of Virginia. – Gwen

35g unsalted butter, softened, plus extra for greasing
Juice of 1 lemon
850g salsify (about 8 roots)
1 litre vegetable stock
150ml dry white wine
60g kale (or cabbage), washed and finely shredded
25g plain flour
150ml double cream
Salt and freshly ground black pepper
75g grated cheddar or other hard, well-flavoured cheese
50g coarse white breadcrumbs

Preheat the oven to 200C/400F/ gas mark 6 and butter a gratin dish about 26cm in length. Put the lemon juice into a large bowl along with some cold water. One by one, peel each salsify root, cut into 4cm x 1cm batons and drop straight into the lemon water to prevent discolouring. Repeat with all the roots.

When the salsify has been prepared, drain and transfer to a saucepan along with the stock and wine. Bring up to a simmer and cook for five minutes, until tender but still with a bit of bite.

While the salsify is cooking, put the kale in a large pan with a centimetre or two of water and cook for about three minutes, until wilted. Drain the salsify, reserving the stock, and set aside. Return the stock to the pan and simmer until reduced by half.

Meanwhile, mash together the butter and flour with a fork. When the stock has reduced, keep it simmering and add the flour paste in little nuggets, whisking all the time. Keep whisking until the sauce thickens to the consistency of single cream. Stir in the double cream and remove from the heat. Taste and adjust the seasoning.

Lay the salsify and kale in the gratin dish, and pour over the creamy sauce. Combine the cheese with the breadcrumbs and sprinkle on top. Bake for 15-20 minutes, until golden.


Below is an article by gardener and writer Barbara Damrosch – for the Washington Post – Jan, 4, 2012 

Salsify, a root vegetable that does double duty

By Barbara Damrosch

Readers of this column have had some strange dishes offered up to them over the years. Of the lesser-known crops I’ve suggested you try, a few might not have won you over. Was the saltwort a little too prickly, the Malabar spinach too vicious? Then again, maybe you found great uses for them.I figure being adventurous in what you grow makes gardening more fun and can lead to new favorites. And the reason many of these foods are obscure may have more to do with the needs of long-distance shipping than whether they are good to eat. This is what gives the home gardener or local grower such an advantage. It might seem like the supermarkets have everything, but here’s the big secret: Potentially, you have a much wider repertoire.

So you’re going to have to trust me about salsify. This is a white root — rather like a parsnip but skinnier — that keeps beautifully in the ground. Like the parsnip, it’s planted in spring, as early as the ground can be worked, then allowed to grow all summer and fall until the first frosts bring out its flavor. You can then pull it up during thaws, saving some under refrigeration if you like, but it will shrivel a little and is best dug and eaten fresh.

When you do this, don’t be dismayed by the way those roots look. They are tan and shaggy with coarse side roots. They make me think of the tabloid headline “Movie Stars Without Makeup.” Just wait till they’re all dolled up.

The dolling-up consists of peeling them with a vegetable peeler to reveal the snow-white flesh, then placing them into a bowl of water acidulated with lemon juice, to keep them that way. Or not. If you’re going to brown them in butter it won’t matter, right? And that’s just what I do with them after I’ve steamed them for 15 to 30 minutes, depending on size.

I also use the greens, which look like tall, wide grass blades. The light-colored part of the leaf, the bottom six inches or so, is tender and delicious, like the bottom of a leek, so it gets a thorough washing and then a quick butter saute, along with the roots.

The most surprising thing about salsify, the first time you eat it, is its flavor. Traditionally it is called “oyster plant,” a name as inaccurate as it is unappetizing. The roots taste nothing like oysters, and nothing like parsnips either. They taste like artichoke hearts — unlike the so-called Jerusalem artichokes that are said to taste like artichokes but don’t.

This is a great two-in-one crop. Greens and roots tend to nourish us in different ways, and the role of roots is to bring up minerals from deep below the soil, especially a taprooted plant such as salsify. That’s why it’s important to give these crops a deeply cultivated soil with plenty of compost dug in. And by the way, have you ever tried two of salsify’s even more obscure taprooted cousins, scolymus and scorzonera. Are you curious?

Damrosch is a freelance writer and the author of “The Garden Primer.”


Wikipedia page for Salsify reads as follows:

ragopogon, also known as salsify or goatsbeard, is a genus of flowering plants in the sunflower family Asteraceae that has over 140 species, including the vegetable known as salsify, as well as a number of common wild flowers, some of which are usually regarded as weeds.

Salsifies are forbs growing as biennial or perennial plants. They have a strong taproot and milky sap. They generally have few branches, and those there are tend to be upright. Their leaves are somewhat grass-like. Flower colour varies within the genus, with some yellow species, and some bronze or purple. Seeds are borne in a globe like that of a dandelion but larger, and are dispersed by the wind.

The salsifies are natives of Europe and Asia, but several species have been introduced into North America and Australia and have spread widely there.

Some of the more common species of Tragopogon are known, in the regions where they are most common, by the common names goat’s beard, goatsbeard, salsify, or common salsify, without further qualification. These names are therefore inherently ambiguous, and best avoided, or reserved for the genus collectively. In the species list below, the first common name given is the one that seems to be most widely used for that species and is not in significant use for any other species.

The vegetable called salsify is usually the root of purple salsify, Tragopogon porrifolius; the root is described as having the taste of oysters (hence the alternative common name “oyster plant” for some species in this genus), but more insipid with a touch of sweetness. The young shoots of purple salsify can also be eaten, as well as young leaves[1]. Other species are also used in the same way, including the black or Spanish salsify, Scorzonera hispanica, which is closely related though not a member of the genus Tragopogon.

Look out old timer eateries in Coupeville, for the second year running, a brand new business WON the MUSSEL CHOWDER CONTEST!

Ebey Bowl, located at 1203 W Terry Road in Coupeville, made the best chowder and has raised the bar for the 2012 Penn Cove Mussel Fest.  Last year the 2010 mussel chowder winner was Mosquito Fleet on Front St. in Coupeville.

Matt and Heidi Iverson and Mimi and Scott Johnson, owners of Ebey Bowl – will surely be fielding tons of congratulatory phone calls, emails and visitors today – giving them no time to rest after a whirl wind Mussel Fest weekend.

When asked, by Gwen, at the Mussel Mingle, Friday night, what he had planned for his chowder entry, Matt Iverson said he had no idea what he was doing – but he was confident it would be delicious and he was not worried”.  Looks like his confidence paid off!

Congratulations to the STAFF of EBEY BOWL!


Ebey Bowl
1203 W. Terry Road
(360) 678-2255


The Penn Cove MusselFest Headquarters is located at the Coupeville Recreation Hall.
Tickets for Saturday and Sunday festival activities must be purchased there.

Parking is available next to the Coupeville Library off of NW Alexander Street and at the Island County Buildings on Main Street (a 3 block walk to downtown and the Rec Hall)

Friday, March 4, 5:30pm-8:30pm
Saturday, March 5, 10:30am-9pm
Sunday, March 6, 10:30am-5pm

Click on the 2011 Penn Cove Mussel Festival poster to go to their official site.


Plumeria - at the Case Farm

Shelia & Mike Case-Smith make farming seem like fun.  The energy and attitude up at Case Farm, north of Oak Harbor, has a casual but hardworking feel about it.

112 years since her Great Grandfather, Alonzo Case, started the family farm, the Case-Smith family continues to foster diverse and healthy farming, on land that has the familial memory of a Whidbey Island history book.

Along with their three children, two girls and a boy, and their assorted feathered and hairy friends, Shelia and Mike produce enough food to feed their family, their extended families and three Whidbey Island Farmer’s Markets.

Listen to Shelia Case-Smith talk about the Case Farm

Known for their powerhouse tomato plants, great produce, fall pumpkin patch and countless other plants and veggies, Sheila and Mike, are trying their hand at unusual delicious and sweet smelling produce (an flowers) most people would never dream of growing in the Pacific Northwest.  With a daughter who has traveled the world and Shelia’s trip to Hawaii, the farm is home to such trees as olive, lemon, lime, banana, not to mention the lemon grass, a coconut, plumeria and numerous other unusual plants the Case-Smith’s nudge along.

Not your “run of the mill” farmer, Shelia uses an unusual marketing tactic to make an impact on her customers.  And her husband, Mike, can also be found using this same tactic impress those who stop by the pumpkin patch in the fall.   Listen to Gwen’s interview with Sheila to find out what the tactic is.

Listen to Shelia Case-Smith talk about the Case Farm

Pictured above is one of the Plumeria blossoms Shelia and Mike have in their greenhouse.  Gwen is sorry to say the batteries on her camera conked out, after the second photo – so you’ll have to wait to see more pictures of the Case Farm in Oak Harbor.

THANKS TO SHELIA AND MIKE – for allowing KWPA and Gwen up to the farm!  This interview continues and enhances the Whidbey Chat Farm Tour for Your Ears!

We hope listener’s enjoy getting to know the farmers who make Whidbey Island’s farming community world class!

The Whidbey Chat Farm Tour for Your Ears has Gwen traipsing around Whidbey Island seeking out the farmer’s who make the island a world-class foodie location.   Many of those interviewed, to date, are farming acres – 3, 6, 8, 12.  And then there is Carolyn Gardener, of Fennel Forest Farm, who is growing produce in a 40×40 foot square area – just enough to keep her well rooted as a vendor at the Coupeville Farmer’s Market.

Click here to listen to Carolyn Gardener talk about her postage stamp garden – Fennel Forest Farm

Fennel Forest Farm Lettuce - PRETTY PERFECT!

Carolyn Gardener is deliberate, focused and organized – just the traits to have when you are trying to get enough produce yield to sell at market, out of a little bit of land.  Calling her farm Fennel Forest for herb that monopolizes much of her hill on the south-west side of Whidbey Island, Carolyn has carved out a sweet little fenced area – to protect her raised beds from deer and other creatures – growing the multitude of crops that end up delicious meals for her loyal Coupeville Farmer’s Market customers.

Carolyn Gardener uses slick tricks to keep her produce happy and healthy. Look closely at the edge of the raised beds here - COPPER flashing is wrapped around each bed at the top. Listen to her tell you why she does that. It's inexpensive and attractive!

Seriously committed to growing healthy and chemical free foods, Carolyn never uses anything toxic on her plants.  She does not fight bugs, pathogens, or creatures that slither though Fennel Forest Farm with anything but organic measures, hard work and slick tricks.

Carolyn warms her plants against the chill of the west side of this Pacific Northwest garden with simple practices. Find out what these are and how she uses them in this interview. Note one of her two BIG solar panels at the top left corner of this picture - looks small here - but it's a hefty boost against her carbon footprint. And Carolyn does not waste valuable water on an island that can be very dry in the summer by watering the paths between her beds. Preferring to suffer with a touch of brown grass in the dead of summer.

This interview will help anyone – gardening in a small area – triumph at harvest time.  Take advantage of Carolyn’s trials and errors, to learn some valuable lessons about growing, maintaining and protecting your produce.

It's recycled and "simply" works!

Acquiring many of her hardware materials at the recycling center, Carolyn uses ingenuity and recycling practices to turn common household items into simple solutions for any garden problem.  Too cold for your tomatoes?  Too many slugs to fight?  Are birds eating your seeds before they germinate?  Carolyn Gardener has a simple answer for what most of us think as the insurmountable problems, that might drive us to stay in bed and avoid looking at what maimed or ate our garden overnight.

Click here to listen to Carolyn Gardener talk about her postage stamp garden – Fennel Forest Farm

Mmmm - a perfect cabbage at Fennel Forest Farm - see any bug holes on there - NOPE!

If you’ve ever wondered how Carolyn Gardener of Fennel Forest Farm produces so much produce on such a small designated plot of land, or what the differences are between a gardener and a farmer – this interview will answer your questions.

THANK YOU – Carolyn for having KWPA and Gwen out to your sweet garden plot – Fennel Forest Farm!!!!

Click here to listen to Carolyn Gardener talk about her postage stamp garden – Fennel Forest Farm

Mmmmmm - Carrots, planted with a beet compliment, are coming on at Fennel Forest Farm!

Fennel Forest Farms beds - 6'x3' and 12'x3' - are planted, harvested and replanted often in the same season - companion planting and best use of space make for big results at Fennel Forest!

KWPA’s Whidbey Chat Farm Tour for Your Ears continues

Peg Tennant is a Whidbey Island native and the Farmer’s Market manager for the central island markets – Oak Harbor and Coupeville.

On July 19th, Peg joined Gwen for a conversation about her job, and her life loving and promoting locally grown, and prepared food, on Whidbey Island.     Listen to Gwen’s interview – aired on KWPA – and get the skinny on all things farmer’s market and the bonus of a couple good recipes !


Click to listen link = WCPegTennantMarketManager_7_19_2010

Click on picture to visit one of Peg's Whidbey Island markets - Coupeville


July 19, 2010

Attention KWPA’s Whidbey Chat with Gwen Sam

shopper – listener

Thank you – EVERYONE – for your patience….  The hot weather is causing one of our switches to behave like wild child…  All hands are on deck for a fix – but it’s not like we can go to Ace and buy a switch.   Please – hang in there with us – KWPA – the community public radio station – that could!

Today Gwen will be interviewing Peg Tennant – Market manager for Oak Harbor and Coupeville Farmer’s Markets – we will do that interview out of the studio, to air later this week.

Will let everyone know as soon as the techno switch is behaving properly and Whidbey Chat is back to a live formate.

PRAIRIE BOTTOM FARM’s Wilbur and Julianna Purdue will be airing today – 11am!!!!  today.  Great time with great Whidbey Farmers!   Tune in!

Wilbur and Julianna Purdue of Prairie Bottom Farm on Ebey's Prairie

IN ADDITION – please forgive lack of updates on this site….  It’s been a long week.  We will update the photo gallery and recap, for Prairie Bottom Farm’s interview, in the next couple of days.  Guess “Island Time” is at play this week.

Thanks again!

Whidbey Chat with Gwen Sam will be coming to the airways of KWPA as a recorded show this coming week.  The show will air on Thursday – July 15 – at 9am and Friday – July 16 – at 4pm.


Gwen’s tour of Prairie Bottom Farm

continuing Whidbey Chat’s Farm Tour for your Ears on KWPA!

Julianna Stewart and Wilbur Purdue of Prairie Bottom Farm on Whidbey Island

Gwen takes a recorded tour on a farm, with a couple of  farmer’s who dig Whidbey.  Get the skinny on the past, present and future that Wilbur Purdue and Julianna Stewart see for their growing concern on Ebey’s Prairie.  A farm they call Prairie Bottom Farm.  Interview will be recorded on July 12, 2010.

Show will air Thursday – July 15 @ 9am & Friday – July 16 @ 4pm


These dates may change due to transmitter maintenance on KWPA’s transmitter and studio.   If dates are changed it will be posted immediately.

July 6, 2010



With sincerest of apologies, the conversation with Linda Bartlett has extreme volume level issues and cannot be heard as a repeat, just yet.  Please forgive this.  KWPA is striving to be the best it can be.  We are small, run on volunteer support and are unable to fix the volume on this recording at this time.

Linda, thank you for your time, and valuable information!  You will be the first to know when the audio is available.

To our listener’s – thank you too for your time and continued support!  You are much appreciated!


In the meanwhile here are some photographs


Rosehip Farm and Garden, on Ebey’s Reserve, Whidbey Island




Take a look into the organic farm that is Rosehip Farm and Garden on Ebey's Prairie - Whidbey Island - owned and operated by Linda Bartlett and Valerie Reuther


Rosehip Farm & Garden's little cabin on Fort Casey Road is carefully set up for their food-share clients. Local residents registered with Rosehip's CSA (Community Supported Agriculture) program come to the cabin to pick up their weekly share of organic produce.


Rosehip's CSA membership come in and take as many bunches of produce as these little signs direct. Each member receives 20 weeks of fresh organic produce each year during the height of the growing seasons. The average cost is 26 dollars per week per household. Some seniors share a membership and split the produce between them. Everyone loves the arrangement.


Rosehip's Linda Bartlett and Valerie Reuther have invested in well built hot house's in an effort to grow the best tomatoes the island has to offer, and extend their growing season. In order to serve their members and community Linda and Valerie continue to improve Rosehip every year.


TOMATOES in their neat rows in one of Rosehip's growing houses. Rosehip is a clean and organized farm, getting the most out of our climate and land.


Like many local farms, Rosehip relies on an internship program to manage the amount of labor the farm requires. Linda and Valerie are committed to passing along the knowledge they have gained from managing an organic farm for over 10 years and eagerly support farming internships. For more information click on the photo.


Linda Bartlett checks in on the chicken power inside one of Rosehip Farm and Garden's "chicken tractors". Notice the green of the row behind the tractor - notice the dirt in front? That bare dirt is the result of chicken feet and beaks cleaning up a row as general maintainance and in preparations for crop rotations for next year. The chicken tractor is pulled along the rows, as their clucking inhabitants clean up the garden, leaving little else but their added bonus of chicken -bleep- to fertilize the soil.


The black plastic eliminates weed growth around the plants thus greatly assisting Rosehip in keeping to an organic method. Plastic may not be organic - but it beats spraying chemicals to control weeds.


The home of your next delicious salad, Valerie and Linda run a clean and productive farm. Rosehip's fields are tended by hand for the most part. Linda and Valerie will occasionally bring in a neighbor, with their tractor, to prepare heavier jobs. Farmer's on Whidbey tend to be a cooperative and kindly bunch of people, with dirty hands. Rosehip's mascot, Charlie, a 130 lb. dog, Linda says keeps the deer at bay, only meander's around the farm via grassy patches that surround the growing beds, like any good farmer's dog would do.


Seedlings await their new home on the farm under the shade of a packing shed. The shed is actually the home of Rosehip's harvesting area. Once their produce is picked it is taken directly into this shady shed to be sorted, washed and packed for their Community Supported Agriculture (CSA) members, the Coupeville Farmer's Market and numerous restaurants and shops.


Rosehip's salad spinner. This washing machine does a fine job cleaning and then spinning Rosehip's mixed greens. Throughly washed between any usage, it is a heavy lifter of labor at the farm. This machine is ONLY used for greens.


This netted bag is filled with green's and spun.


Second flush of Broccolli - a new crop will go in shortly. Rotating and using a companion cropping process, Rosehip gets the most out of their constantly changing, coming on, harvesting and finishing crops.


Rosehip onions awaiting the hot little hands of some great chef for a delicious addition to their recipe.


Next time you're at the Coupeville Farmer's Market ask one of the Rosehip Farm and Garden staff how to tell when a fava bean is ready to be picked.


July 5, 2010

Join Gwen today and hear Linda Bartlett talk about farming on Whidbey

11am to Noon – KWPA 96.9 FM around Penn Cove

Streamed over the internet from the KWPA site

Show re-airs Thursday ~ July 8th at 9am and Friday ~ July 9th at 4pm



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