Sep 8, 2021 / The Weekly Dirt / persis

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The Weekly Dirt 9.8.21

9.8.21

Around The Farm

According to the US EPA, agriculture contributes 10% of carbon emissions in our nation. As a campus farm, we try to operate sustainably at every turn, incorporating practices that reduce our carbon footprint.  By the way, agriculture contributes the least annual amount of carbon into the atmosphere as compared to other sectors: transportation (29%), residential and business (13%), electricity (25%), and industry ( 23%).

Many believe that agriculture's gas-warming percentage could be reduced with simple, affordable changes in methods.  Farmers could adopt carbon off-setting soil practices. One of these practices is cover cropping

At the UW Farm, we have been growing cover crops in the off-season for a number of years, not necessarily to prevent climate change, but for the may services the off-season plants provide. Here are some of those services:

  • build organic matter
  • return nutrients to the soil
  • choke out weeds
  • support wildlife and pollinators
  • maintain or increase the biological activity of our soils
  • reduce and even eliminate soil erosion
  • sequester carbon


We plant cover crops also because we are growing partly on an old landfill site (CUH) and the built environment (Mercer Court). That's some pretty compacted soil that could use all the help it can get.

We will begin to sow a 5-way mix of cover crops this month of hairy vetch, field peas, rye grass, clovers and Diana fava. As noted in our annual soil reports, the nitrogen levels are low, so this mix is heavy on nitrogen-fixing varieties.

Even small areas benefit from cover cropping. It also turns out that cover cropping may be incentivized by the carbon off-set market and our federal government. If this takes off, it could possibly change our current industrial agriculture for the better – a HUGE win for soil health, and our entire planet.

Become a Cover-Cropper! Below is a partial list of cover crop suppliers.

Cover Crop Resources:
Seattle area
Swansons nursery.com/cover-crops
Walt's Organics
Sky nursery Cover crop information
Mail order
Johnny's Select Seeds cover crops
Territorial Seeds cover crops
High mowing Cover crop seeds

Cover crop photo above, taken at the UW Farm, Center for Urban Horticulture, December 10, 2020: Perry Acworth

This Week's Recipes:

 

Mustard Green and Sweet Onion Frittata

By Gabe Thompson

Mustard Green-and-Sweet Onion Frittata
Photo Credit: © Frances Janisch

Mustard greens are as easy and affordable crop to grow. At the UW Farm we direct seed them two, three and even four times a year to provide quick fresh greens to supplement our head lettuce and arugula. The seed is not expensive and can be direct-sown nearly year-round in the Pacific Northwest due to its cold tolerance. This year the UW Farm grew golden frills and ruby streaks mustards.

My favorite way to prepare them is a quick chop then blend into a salad with other lettuces and ingredients. I also incorporate them into burrito fillings and top homemade pizzas. But I am always looking for a new recipe. Below is a great way to make that breakfast meal or brunch healthier. You can also use mustard greens when recipes call for spinach. I blend them 50/50 for added flavor.

Yield: 8

Ingredients

  • 3 tablespoons extra-virgin olive oil 
  • 1 large sweet onion such as Red Long of Florence (in CSA #11), Walla Walla, or Vidalia, diced
  • 1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped
  • 16 large eggs, beaten (or an egg substitute) 
  • Kosher salt and freshly ground pepper
  • 1/3 cup grated Parmigiano-Reggiano, or a salty cheese like feta 
Instructions
 
Step 1

Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.

Step 2

Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.

Step 3

Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

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: Jessica Farmer, UWBG Adult Education 
Around the Farm: Perry Acworth, UW Farm Manager
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 

Copyright © 2021 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