06.29.22

Around The Farm

Walk With Me: A Trip to the UW Farm

By Yixuan "Eve" Wang, Climate Change Intern, Landscape Architecture Major

Hi everyone, my name is Yixuan Wang (or Eve). For this week's newsletter, I am taking you on my daily walk to the farm from my apartment. I love sketching so I took my little notepad with me to capture some key moments on my way. I hope you enjoy this walk with me!

My walk starts on the Burke Gilman Trail. At this time I'm usually holding a cup of freshly brewed coffee in one hand and switching on a podcast with the other hand. I always feel so inspired by the runners and bikers early in the morning. 

 I realized how I've taken Burke Gilman Trail for granted. It is always full of energy.

Do you know where this is?

Is anything better than seeing Rainer on your morning walk? 

Ok, I need to keep my tunnel vision or I'll be late for work. Speaking of tunnel vision, do you know where this is?

Walking to the other side of campus… 

Do you know where this is?

Now we are officially entering Union Bay Natural Area, a place known for birds and birdwatchers, beavers, bugs, plants, and… UW Farm! 

We are almost there! Walking through the path with beautiful prairie on both sides. 

This Week's Recipe:

Roasted Kohlrabi 

Cultural and historical information:

Purple kohlrabi is native to northern Europe and has been cultivated since ancient times. Kohlrabi is known as the “cabbage turnip” and is a popular vegetable in Hungary, Germany, France, Italy, and Russia.

Nutritional value:

The deep purple color of fruits and veggies is usually a sign these foods have a good dose of antioxidants. A particular type of antioxidant called anthocyanin that gives plants (including flowers) their vivid violet colors. Purple kohlrabi is high in vitamin C and is a good source of both fiber and potassium. The nutrient-dense stem also contains high amounts of phosphorus, magnesium, calcium, and iron. The purple pigment in the skin of purple kohlrabi attract pollinators, like bees and butterflies. They also can help protect help protect and boost the immune system.

Source: https://www.healthline.com/nutrition/kohlrabi#what-it-is

Ingredients

• 2 kohlrabi bulbs, peeled and cut into thick slices
• 1 clove garlic, minced
• 3 tablespoon olive oil 
• 1 teaspoon salt
• 1/4-1/2 teaspoon black pepper
• ⅓ cup grated Parmesan cheese

Directions

Step 1

Preheat an oven to 450 degrees F (230 degrees C).

Step 2

Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

Step 3

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

A cup (135 grams) of raw kohlrabi provides:

• Calories: 36
• Carbs: 8 grams
• Fiber: 5 grams
• Protein: 2 grams
• Vitamin C: 93% of the Daily Value (DV)
• Vitamin B6: 12% of the DV
• Potassium: 10% of the DV
• Magnesium: 6% of the DV
• Manganese: 8% of the DV
• Folate: 5% of the DV

Source: USDA

News and Noteworthy:

Rainier Beach Urban Farm and Wetlands Farm Stand
When: June, 30th 2:00 pm – 7:00 pm – every Thursday
Where: 5513 S Cloverdale St
Hosted by: Tilth Alliance x Rainier Beach Urban Farm and Wetlands

We offer an abundance of fresh vegetables, herbs, fruit, flowers, eggs, honey and more. Available products include produce grown on-site at the farm and additional items sourced from small, local farms.
We are dedicated to providing healthy, nutritious, affordable food to feed our community. Any customer can take home up to $20 in free produce if it helps them stretch their grocery budget.

Learn more  about the farm stand here.

Q+A with David Montgomery on "What Your Food Ate" 

During the pandemic lockdown, many people were dabbling in urban farming or growing houseplants. University of Washington geomorphologist David Montgomery was exploring a deeper topic: How do practices that rebuild soil health affect the quality of the food that comes from that soil? His new book, “What Your Food Ate," explores this question.

Read the whole article on UW Today here.

Agriculture and Food Systems Employment Opportunities:

• Seasonal Farm Program Assistant, Pike Place Market 
• Red Dog Farms – Field Crew
• Oxbow Farm – Multiple
• WSDA Organic Programs – Inspectors
• 21 Acres – Multiple
• Tonnemaker – Field and Farm Stand Crew
• Cascade Markets – Market Manager
• Carnation Farms – Director of Sustainable Agriculture
• Common Ground Farms – Assistant Camp Director
• Kirsop Farm – Veggie Crew
• Pacific Coast Harvest – Food Aggregator and Driver

Food Access Resources

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.  

• UW Food Pantry: The UW Food Pantry | Any Hungry Husky (washington.edu)
• Northwest Harvest Food Donation sites: Public Drop Sites – Northwest Harvest
• University District Food Bank: Donate Food and Items – University District Food Bank (udistrictfoodbank.org)
• Food Lifeline: Volunteer – Food Lifeline

Help The Farm Grow!

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

Copyright © 2022 The UW Farm, All rights reserved.

Our mailing address is:
The UW Farm
3501 NE 41st St, 
Seattle, WA 98105

On campus mailbox
Box 354115

NEW email address:
uwfarm@uw.edu