Yakima Valley, Washington
Irrigated arid valley producing diverse vegetables
The Yakima Valley occupies central Washington east of the Cascade Range, in the rain shadow that creates a near-desert climate the Yakima Project irrigation system transforms into productive agricultural land.
About yakima
The Yakima Valley occupies central Washington east of the Cascade Range, in the rain shadow that creates a near-desert climate the Yakima Project irrigation system transforms into productive agricultural land. The valley is best known nationally for hops (the dominant US producer) and apples, but it produces a substantial vegetable crop including onions (particularly storage onions for the national year-round supply), asparagus (notably high quality in spring), sweet corn, and various brassicas. The hot dry summer climate with cool nights produces vegetables with concentrated sugars and good storage characteristics. The valley's irrigation system — federal infrastructure from the early 20th century — defines what's possible to grow; the Yakima River and associated reservoirs supply water that allows the desert basin to produce diverse crops. Producer landscape is mixed: large operations dominate hops and apple production, but the vegetable side includes more mid-sized operations and some smaller specialty growers. The Hispanic and Native American populations have deep cultural and labor history in valley agriculture, and the Yakama Nation maintains significant tribal lands within the basin.
Origin profile
Varieties from Yakima Valley, Washington
5 varieties associated with this origin. Tap any variety for its full editorial profile.
Editorial notes
Yakima Valley asparagus in spring is a regional specialty that doesn't make it far from the Pacific Northwest in fresh form — the supply chain ships most Yakima asparagus to processors. The fresh local asparagus during late April and May in Washington and Oregon markets is exceptional, and represents one of the strongest seasonal vegetables in the region. Out of season, the valley's asparagus is largely invisible nationally because the volume goes to canning and frozen.