Oct 6, 2021 / The Weekly Dirt / persis

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The Weekly Dirt 10.6.21

10.6.21

Around The Farm

Preserve Your Summer 

By Dannette Lombert, UW Farm Food Security Lead/AmeriCorps Volunteer
 

 

Summer may be over but you can still enjoy your favorite summer fruits and vegetables while being mindful of the seasons. Preserving food has been in practice across cultures for thousands of years, whether due to seasonal changes in the region or long journeys with limited food supply.

There are multiple ways people can make their food keep during winter. Pickling, canning, drying, and even fermenting fruits are ways you can help transform your favorite fruits and vegetables and make them last throughout the fall and winter. 
 

The National Center for Home Food Preservation has information regarding many different types of at home preservation, including pickling. Pickling of any fruit or vegetable creates an inhabitable environment for bacteria, allowing for the food to keep for many months and is easily done with household items such as vinegar, water, and your choice of seasonings.

Fruits such as Asian pears and peaches are delicious pickled and paired with common holiday foods like roast pork, or a protein of your choice. Try your hand at making your own pickled fruits and vegetable!

A brief list of produce items you can pickle:

  • Asparagus

  • Bell Peppers

  • Carrots

  • Fennel

  • Ginger

  • Green Beans

  • Mushrooms

  • Peaches

  • Pears

  • Radishes

  • Squash

  • Watermelon

 
UW Farm To Table Tickets on sale NOW!  Visit THIS LINK



This Week's Recipes:

 

Thai Red Curry with Eggplant and Sweet Peppers

AuthorTraci York | Vanilla And Bean


Thai Red Curry with Eggplant and Sweet Peppers: A one pot simple weeknight curry that comes together in about 30 minutes and is freezer friendly too!

Serve with Jasmine rice or naan

Total Time: 30 minutes
Servings: 4 Hearty Servings
Calories: 406kcal
 

Ingredients

  • 10 oz (284g) Firm Tofu or 1 1/2 C Chickpeas. Other protein options are chicken, fish, or simply increase the amount of veggies and make it a veggie only entree
  • 2 Tbs Coconut Oil
  • 1 lb (450g) Eggplant Sliced into 1/2" cubes
  • 1 C (165g) Yellow Onion about 1 medium
  • 2 C (260g) Sweet Bell Peppers green, yellow or red – or a mix, about two peppers
  • 1 Tbs Fresh Garlic, thin slices or microplaned
  • 1 Tbs Fresh Ginger, thin slices or microplaned
  • 2 Tbs Red Curry Paste
  • 1/4 tsp Red Pepper Flakes optional – about a spicy 4 with it
  • 1 Tbs Brown Sugar or maple syrup
  • 1/2 C (120g) Vegetable Broth
  • 1, 13 1/2 oz (382g) Can Full Fat Coconut Milk
  • 2 Tbs Tamari or soy sauce
  • 1/2 Lime, squeezed for the juice

Serve With any or all: Thai basil, lime wedges, sesame seeds, cilantro and jasmine rice.

Instructions

For The Tofu:

  • While pressing the tofu (see notes for chickpea sub)** preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1" (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes or until golden. This will dry the tofu out. Set aside.

For the Curry:

  • In a large Dutch oven, add the coconut oil and heat until it shimmers. Turn the heat to medium high and add the eggplant and onion. Stir fry for about 6-8 minutes or until the vegetables begin to soften. It's okay of the eggplant sticks a bit. 
  • Stir in the bell peppers and stir fry for about one minute, just to soften a bit. Add the garlic and ginger. Stir for another minute, scraping the bottom of the pot – the garlic and ginger will start to stick. Add the curry paste and red pepper flakes. Take a big inhale….. ahhhh.
  • Cook, stirring for a minute more, coating the vegetables with the paste. Stir in the brown sugar and deglaze the pot with broth and coconut milk. Stir in the tofu or chickpeas. Bring to a simmer, turn to low and cook for about 10 minutes just until heated through. Stir in the Tamari and lime juice. 
  • Remove from heat and spoon over rice. Top with Thai basil, cilantro, and sprinkle with sesame seeds. Serve with additional Tamari and lime wedges. 

 

 

News and Noteworthy:

UW Farm offering farm team Swag for October Fundraiser!

In concert with out annual Farm To Table dinner on October 27th, the UW Farm is offering farm team work shirts and hats to raise funs for seeds, growing materials and programs. The shirt, hats and also our CSA tote bag will be available for purchase during the month of October only. See details on the website regarding purchase and pick-up dates.

To shop or just view the UW Farm team items, visit the UW Farm marketplace on this secure link:  UW FARM TOUCHNET
 

Volunteer at the UW Farm! 

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 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:

Around the Farm: Dannette Lombert, UW Farm Security Lead/AmeriCorps Volunteer
CSA Veggie Photo and Key: Perry Acworth, Farm Manager
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