Hi, my name is Chrina and I am the '22-'23 AmeriCorps Food Security Lead for the UW Farm. I started my service in the fall of last year and got to experience the end of the 2022 growing season.
This past winter, my work was focused on assisting creating the 2023 "crop plan." I was reviewing previous crops plans and learning what crops to repeat, to discontinue and new varieties to try.
One of the things I was excited to plan for was the use of "polycultures" or "inter-cropping." Polycultures do not have a one-size-fits-all definition, but the main theory behind this farming concept is that growing crops together in a shared space will create a symbiotic relationship between the crops in the hopes that it will increase yields, protect against pests, and increase efficiency for the farmer.
One example of polyculture is called the Three Sisters Method. This practice is an indigenous growing method that has been used since time immemorial across much of the Americas. The three sisters (corn, beans, and squash) are planted together and create a harmonious relationship. The corn is planted first, allowing the plant to grow tall and sturdy to be a support structure for the beans to grow on. Next comes the squash, which grows as a vine along the ground and the spikey vines and leaves provide the corn and beans protection from pests as well as shades out weeds. Last are beans, which grow up the stalk of the corn and provide the soil with a boost of nitrogen which helps the corn and squash grow. The illustration to the right shows this method in a mature state. You can see the three sisters working together to provide support, protection, and nutrition.
This past Saturday, with help of an awesome volunteer group, the UW Farm completed our 'Three Sisters' plot by planting beans into the established corn and squash beds. The varieties of crops we selected for are as intentional as the planting method. We are growing 7 varieties of squash, 2 varieties of corn, and 2 culturally significant varieties of beans. The two varieties of corn are Candy Mountain and Double Sweet Red. These will be ready for harvest around August/early September. Our squashes; Potimarron, Delicata, Carnival, Spaghetti, Lower Salmon River, and New England Pie. These will all be cropping in late September and October. Our dried bean varieties Hidatsa Shield and Cherokee Trail of Tears, will be ready for harvest around the same time as the squash. The three sisters grow together and are generally harvested at the same time. When eaten together, they create a "perfect protein" and are a sustainable and plant-based source of nutrition heading into the off-season when fresh food is increasingly scarce.
This year, the UW Farm has introduced another polyculture idea. Working with a local company we have access to a fungal fourth "sister" – a beneficial fungal treatment. This is part of an on-going experiment in partnership with AST (Adaptive Symbiotic Technologies). The researchers at AST are looking at the effects of a beneficial fungi that lives between the cell walls of plants.
This fungi has shown an ability to increase climate resiliency in crops. We have treated half our corn, beans, and squash and left the other half as a control group. During harvest we will collect data on how many pounds of each crop we are pulling out of the field. The poundage we are able to yield is the primary metric we are measuring the fungal effect by, but we will also have the ability to weigh the vines and stalks of the crop to get a biomass poundage as an additional metric of fungal effect. The hope is that as climate change continues, this fungal treatment will help crops be more tolerant to heat, drought, and salinity, and thus help our food sources fight climate change.
Below are a few photos of what our 'Three Sister's' plot looks like this week.
1. In a medium pot cook your pasta and strain.
2. In a large pot over medium-high heat, heat oil. Add garlic and stir until fragrant, about 30 seconds.
3. Add sausage and fennel.
4. Sauté until fennel softens and sausage begins to brown, about 7-8 minutes.
5. Add the chard and cook just until chard begins to wilt.
6. Lower heat and stir in the tomato sauce and ricotta.
7. Simmer until heated through, about 10 minutes.
8. Turn off the heat and stir in the parmesan.
9. Season to taste with salt and pepper.
10. Serve immediately with extra grated parmesan and freshly ground pepper.
Snoqualmie Valley Preservation Alliance Volunteer Request for Annual Fundraiser
The Snoqualmie Valley Preservation Alliance is seeking volunteers for this year's Taste of the Valley Farm Dinner and Auction! Join them for the opportunity to participate in this truly special event. They will need help with a variety of jobs Saturday, July 29, including flower arrangement, dessert dash coordination, raffle ticket sales, and vendor assistance. They also are looking for help Friday and Sunday with set-up and tear-down. Food will be provided for volunteers during the event, and they invite all event crew to a campfire with s’mores Saturday night!
Danny Woo Community Garden 47th Annual Pig Roast Looking for Volunteers
Calling all volunteers, Danny Woo Community Garden is looking for help in preparation for their annual pig roast! If you have interest check below for details.
The UW Farm donates regularly to the UW Food Pantry. During peak season we also donate to nearby food banks. The links below are resources to help you or someone you know with food access.
Every year, we have the capacity to grow more food and increase our educational and research program at the UW, but not without your support. Every contribution goes to work immediately, helping us better serve students. Your support can sustain our momentum and help seed new opportunities for student internships, academic work, and future growth. Please consider making a gift to the Farm online
The Weekly Dirt is produced once a week by the University of Washington Farm, a program of the UW Botanic Gardens, School of Environmental and Forest Sciences, College of the Environment. It is published nearly year-round for educational purposes and the majority of the content is written or contributed by students and farm staff.
This issue's contributors:
Managing Editor: Althea Ericksen, UW Farm Intern, Communications Coordinator
Around the Farm: Chrina Munn, AmeriCorps Volunteer 2022-23 Contributing Editors: Perry Acworth, Farm Manager; Chrina Munn, AmeriCorps Volunteer 2022-23 Photo Credits: Perry Acworth. Other photos retrieved from the internet and noted in sections
are planted together and create a harmonious relationship. The corn is planted first, allowing the plant to grow tall and sturdy to be a support structure for the beans to grow on. Next comes the squash, which grows as a vine along the ground and the spikey vines and leaves provide the corn and beans protection from pests as well as shades out weeds. Last are beans, which grow up the stalk of the corn and provide the soil with a boost of nitrogen which helps the corn and squash grow. The illustration to the right shows this method in a mature state. You can see the three sisters working together to provide support, protection, and nutrition. 
