Oct 13, 2021 / The Weekly Dirt / persis

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The Weekly Dirt 10.13.21

10.13.21

Around The Farm

Farm to Table Dinner will introduce new UW Botanic Gardens Director

In two weeks, October 27th, the UW Farm will host its ever popular Farm to Table Dinner. The 7th annual event will introduce the new Director of the UW Botanic Gardens, Christina Owen. As is the tradition, the dinner will feature a menu crafted from produce grown at the campus farm. Also in the line-up are speakers; outlining the launch of a Strategic Plan; and stories of meaningful farm experiences. The evening will close with films and prizes including a CSA share give-away.


The dinner, prepared by Maya Garber-Yonts, UW '18 formerly Sous Chef at The Orchard Kitchen, will be held outdoors for the first hour in the courtyard of NHS Hall at the Center for Urban Horticulture. After the dinner, attendees will mask-up and enter the hall to meet Christina and hear how the farm weathered the past year and plans for the future.

To learn more about the event visit the UW Farm website page

To go directly to ticketing visit the Universe Ticketing Site
 
UW Farm to Table Tickets on sale NOW! 
Visit THIS LINK



This Week's Recipe:

 

Rosemary Roasted Carrots and Potatoes

This week Yukon Gold, Huckleberry Gold, and Red Cloud potatoes, and Rainbow Carrots will be heading to CSA shareholders and the UW Food Pantry. The simple recipe below takes minutes and is a healthy and hearty warm treat this time of year.

Photo and Recipe Sourced from: Cooktoria

INGREDIENTS

  • 1 lb. baby potatoes skin on or off
  • 1 lb. carrots skin on or off
  • 2 tbsp. olive oil
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. sea salt or to taste
  • 1 tsp. garlic powder
  • ½ tsp. paprika
  • ¼ tsp. pepper or to taste

INSTRUCTIONS

  • Cut potatoes and carrots into medium-sized pieces and place them onto a large, parchment-lined baking sheet.
  • Add all of the spices on top and drizzle with olive oil. With clean hands, mix everything together very well and arrange in a single layer.
  • Bake at 400°F for 30-35 minutes.

NOTES

Variations to this Recipe

  • Add other vegetables. You can add other favorite veggies to this recipe, such as sliced onions, asparagus, broccoli, sweet potatoes, and zucchini.
  • Substitute different spices. Oregano, thyme, rosemary, curry, onion powder, and cumin are just some of the seasonings that you could use in place of the ones in this recipe.
  • Add sweetness. These Roasted Potatoes and Carrots are also tasty when baked with honey, maple syrup, or brown sugar. Their flavors bring out the natural sweetness of the carrots.
  • Substitute other potato varieties. I like baby potatoes for this recipe, but you could also use Yukon Gold, fingerling, or red potatoes. Or choose baby potatoes in different colors for an extra pretty dish.

News and Noteworthy:

UW Farm offers farm team swag as part of fundraising effort

In concert with our annual Farm To Table dinner on October 27th, the UW Farm is offering farm team work shirts and hats to raise funds for seeds, growing materials and programs. The shirt, hats and our CSA tote bag will be available for purchase during the month of October ONLY. Give as a gift or wear yourself – you will be promoting the campus farm where ever you go! 

See details on the Touchnet marketplace site 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
 

Hardy Plant Society of Washington Bulb Sale THIS Sunday

The Hardy Plant Society of Washington is having their annual sale on October 17th from 10am to 2pm at Miller Hall at the Center for Urban Horticulture. A wide selection of tulips, narcissus, alliums and many other varieties of bulbs will be offered.

Additional plants grown by the group and potted will also be available, including Cyclamen rescued from a Mercer Island garden. Every 4th year we pot up true fall crocus as well, such as Saffron Crocus. They will be available this year.

To learn more visit the website: hardyplantsocietywa.org

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