UW Farm Supports Research for Crop’s Climate Change Resilience
By Taylor Biaggi, Adaptive Symbiotic Technologies (AST)
AST is a Seattle based biotechnology company dedicated to harnessing the power of naturally occurring microbes to enhance plant resilience and agricultural sustainability. Through extensive research, AST has developed certified organic agricultural inputs that utilize beneficial fungi to improve plant health, increase stress tolerance, and boost crop yields. AST’s core technology revolves around the symbiotic relationship between plants and certain fungi that live within their tissues without causing harm. These fungi reduce dependence on chemical fertilizers and improve crop productivity. For farmers, increasing crop resilience in the face of climate change-induced challenges is more important than ever. By integrating microbial solutions into existing agricultural practices, AST aims to build a more sustainable and resilient food production system for the future.
Since 2019, the UW Farm has been a key partner in helping AST to research and better understand the impacts of beneficial fungi (Trichoderma variants) in vegetables, fruits, and herbs. In previous years the UW Farm has helped us generate data on different fungal formulations, application methods, and tailoring mixes to individual crop types. The data generated has been invaluable to AST as we continually aim to improve our products.
This year, we will be focusing on adding beneficial bacteria to the fungal mix. The bacteria has the ability to solubilize soil minerals such as phosphorous, potassium, and other micronutrients and make them available for the plant to use. When used together, the bacteria and fungi improve plant health more than when either is used separately. On the farm, we will establish control (untreated) rows of crops and compare them with rows treated with the bacteria and fungi mix. With the help of UW Farm staff and volunteers, we will monitor plant health and yield to quantify the impact of the treatments. Keep an eye out for colored flags on the farm to indicate rows treated with AST products!
Recipe of the Week:
Springtime Asparagus, Goat Cheese, and Tarragon Tart
1 cup soft goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1½ tablespoons chopped fresh tarragon leaves (can substitute chives, basil, or mint, if desired), plus more for serving
½ tablespoon finely grated lemon zest
½ teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1½ ounces Parmesan, shaved with a vegetable peeler (about ½ cup)
Instructions:
Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about ⅛-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a ½-inch border around the edges of the puff pastry.
Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top. Enjoy!
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: Siffre Tooth, UW Farm Food Security Lead ’23-24
Around the Farm: Taylor Biaggi, Adaptive Symbiotic Technology Contributing Editors: Perry Acworth, Farm Manager; Siffre Tooth, UW Farm Food Security Lead ’23-24 Photo Credits: Perry Acworth. Other photos retrieved from the internet and noted in sections
AST’s core technology revolves around the symbiotic relationship between plants and certain fungi that live within their tissues without causing harm. These fungi reduce dependence on chemical fertilizers and improve crop productivity. For farmers, increasing crop resilience in the face of climate change-induced challenges is more important than ever. By integrating microbial solutions into existing agricultural practices, AST aims to build a more sustainable and resilient food production system for the future.
