Sep 1, 2021 / The Weekly Dirt / persis

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The Weekly Dirt 9.1.21

9.1.21

Around The Farm

For the third year, the UW Farm is hosting an AmeriCorps volunteer, a full-time 10-month position to help the Farm Manager with production, education and assists with all aspects of running an urban, campus farm,  This is a unique opportunity for the volunteer who learns all aspects of an urban farm. In return AmeriCorps members act as mentors, lead programs and support the Farm Manager 

AmeriCorps is a federal program that lists positions across the nation, "connecting individuals and organizations to tackle the nation’s most pressing challenges." AmeriCorps is a federal agency that funds organizations to make positive impact in communities.  Host sites pay a fraction of the cost, or membership fee, and federal funding covers the stipend, an education bonus, and other benefits for the individual. More than $800 million is contributed to support the placement of AmeriCorps members and AmeriCorps Seniors volunteers in communities.

The UW Farm has hosted two AmeriCorps Volunteers in the past, Adam Houston, 2019, Griffin Cronk, 2020. Adam and Griffin worked on environmental stewardship, educating and surveying the impact of farm activities on changed behaviors towards concerning our natural environment. Dannette Lombert, our new 2021 volunteer will have a Healthy Futures focus, working as a food security lead. 

New Food Security Lead/AmeriCorps Volunteer Hired
 

Dannette was born and raised in Brooklyn, New York, where they have been learning about and working on different types of urban farms such as Community Gardens, indoor vertical growing systems, and aquaponics farms, since high school.

In 2020, Dannette was able to enroll into the NYC Farm School, where they not only learned about growing practices and how to implement them but also how food justice is inherently tied into these practices. Dannette’s experience has led them to have a social justice centered approach to food systems, and is always looking for ways to incorporate that into their work.

When they aren’t farming, Dannette really enjoys being outdoors, hiking, and exploring new areas. They enjoy a challenge and are constantly looking to learn something new. As someone who is moving to Seattle from New York City they are really excited to learn more about Seattle, find new activities to do, and meet new people.

Dannette is looking forward to continuing to learn about different types of urban farms, engage more community members, and assist with food security, as the Food Security Lead at the UW Farm!

Hails From: Brooklyn, NY

Hobbies: hiking and exploring the outdoors

Favorite Fruit or Vegetables: Passion Fruit

This Week's Video:
 

UW Farm: Where Does Our Produce Go?


UW Farm: Where Does Our Produce Go?
This short video describes the outlets that receive the produce grown at the UW Farm, or the by-products of managing a living laboratory that is an academic and community space

This Week's Recipes:

Purslane Pockets (Lebanese Bakleh) 

Ingredients

  • 4 sheets puff pastry
  • 1 teaspoon black sesame seeds (any sesame seeds will do, but black stands out) 

Purslane Filling

  • 100 gram purslane, roughly two extra large handfuls
  • 1 medium white onion
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 2 tablespoon pomegranate molasses (honey or regular molasses ca be a substitute)
  • 1 tablespoon sumac optional
  • 1 Seasoning to taste

Instructions

  • Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit)

Purslane Filling

  • Roughly chop purslane, leaves and stems
  • Roughly chop onion
  • Combine purslane and onion in a mixing bowl
  • Add in olive oil, pomegranate molasses, seasoning and spices and combine well

Pastry Pockets

  • Cut each puff pastry sheet in half, each half will create one pocket
  • Place purslane filling onto on side of puff pastry
  • Fold puff pastry, keep filling in the middle
  • Using index finger or fork, press edges together until a pocket/pie is formed and there are no gaps in the edge
  • Place each purslane pocket onto a baking tray that is lined with baking paper or foil. If using foil, oil prior to placing pockets onto tray
  • Lightly brush on a coat of olive oil onto each pocket
  • Sprinkle black sesame seeds
  • Bake in the oven for approximately 25-30 minutes or until golden brown
  • Place on a cooling rack, serve warm.
  • Left overs can be store in an airtight container – however allow to completely cool down before storing.

Source: https://plantbasedfolk.com/purslane-pockets-lebanese-bakleh/

Purslane with Strained Yogurt & Garlic – 'Yoğurtlu Semizotu'

In this simple recipe, fresh purslane leaves, or in Turkish, 'semizotu' (sem-EEZ' oh-TOO'), surrounded by a whip of thick, creamy strained yogurt, or Greek yogurt, and crushed garlic. The tangy crispness of the fresh purslane goes perfectly with the yogurt and the garlic adds extra punch.

This dish is wonderful served as an appetizer or side salad. It's great spread on toasted bread, with pita bead, crackers or eaten straight up by the forkful.

It's also very quick and easy to prepare with only a few ingredients. You can find fresh purslane in farmers markets and specialty greengrocers. Sometimes, you can even find wild purslane growing in your own backyard.

A note from Perry Acworth, UW Farm Manager: I highly recommend adding one of the optional toppings, dill or mint. Pick one incorporate by mixing together then let the sauce sit for a few minutes before serving or dipping. I love this as a mayonnaise substitute in sandwiches, as a salad or burger topping, with fish, you name it!

Ingredients

  • 4 cups purslane leaves, or cucumber or mix 50/50 using both ingredients
  • 3 cups plain Greek yogurt
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dill OR Mint leaves, chopped, optional toppings

Steps to Make It

  1. First cut off any roots from the purslane. Wash and drain it twice to make sure there is no soil or grit left on the leaves.

  2. Separate the leaves from the stems. You can save the stems for use in other recipes if you wish. Spin the leaves in a salad spinner to remove any extra moisture.

  3. In a separate bowl, whip together the other ingredients using a wire whisk until smooth and creamy. Adjust the amount of salt and pepper to your taste.

  4. Add the purslane leaves and mix together well. Make sure all the leaves are covered with the yogurt mixture.

  5. Serve immediately, or cover and chill it for several hours or overnight. The flavor actually gets better if the salad rests for a while. Gently stir it again before serving.

Source: https://www.thespruceeats.com/purslane-with-strained-yogurt-and-garlic-3274314

News and Noteworthy:

EarthCorps is Hiring!

EarthCorps-logo.gif (1525×1525)
EarthCorps builds a global community of young leaders trained in ecological restoration. They are hiring now for 6-month positions and more!

To learn more visit this link:
https://www.earthcorps.org/apply/

Seed Savers Exchange Offering Virtual Seed School

Now’s the time to take a deep dive into seed-saving practices!

This course will take place over seven weeks, each featuring a new topic and speaker. Zoom webinars will be presented live each Monday at 6:00 pm Central Time from September 13 until October 25. Students will also have access to a shared Dropbox with webinar recordings and additional educational content.

Learn more by visiting their event on Facebook. Link is here:
https://www.facebook.com/events/1732513583585588/?ref=newsfeed

For more background on Seed Savers Exchange visit their website:
https://www.seedsavers.org/

Volunteer with us! 

The UW Farm is experiencing a record low number of volunteers right now. If you have some time to spare and would like to know more about how to grow food, come volunteer with us!  See details and learn more about how to sign up by visiting THIS LINK:

https://botanicgardens.uw.edu/center-for-urban-horticulture/gardens/uw-farm/volunteer/

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 today.

Click on this link to Make 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:
Editors: Perry Acworth, UW Farm Manager, 
Around the Farm: Perry Acworth and Dannette Lombert, AmeriCorps Volunteer
CSA Veggie Photo and Key: Sophia Falls, UW Farm Student Staff/CSA Lead
This Week's Recipe: Perry Acworth
Photo Credits: Header, Perry Acworth
Other photos retrieved from the internet and noted in sections 

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

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