10.20.21

Around The Farm

UW Farm Receives Husky Green Legacy Award  

Today, six months after the announcement, Husky Green Award honorees from 2021 and 2020 will celebrate in person at 3pm at the wǝɫǝbʔaltxʷ – Intellectual House.

The Husky Green Awards recognize individuals and groups across all University of Washington campuses who lead the way for sustainability at the University of Washington. This is the 12th year the awards have been awarded by the UW Environmental Stewardship Committee as part of the UW's Earth Day celebrations. The University of Washington announced the five recipients of the 2021 Husky Green Awards, as well as two Husky Green Legacy Award honorees back in April 21, 2021, but meeting in-person was not possible at the time.

This year's winners include students, faculty and staff who have demonstrated leadership, initiative and dedication to campus sustainability. This is the 12th year the Husky Green Awards have been presented by the UW Environment Stewardship Committee to recognize the individuals and groups who lead the way in sustainability at the UW.

This year's Legacy Award winners are Julia Parrish, a faculty member of the College of the Environment, and The UW Farm.  The Husky Green Legacy Awards are given by the selection committee to recognize individuals and groups who have made sustained, long-standing contributions to sustainability at the UW.

Students, faculty, staff and groups from all UW campuses are eligible for the Husky Green Awards, and all winners are selected from nominations made by the UW community. The winners are traditionally announced as part of the UW's Earth Day celebrations.

To attend in-person or live stream, RSVP HERE

Support the UW Farm through our Exclusive Swag Sale

The annual Farm To Table Dinner on October 27 is sold out, but you can still show your support for the Farm with your purchase of farm team shirts, hats and totes. Your purchase raises funds for seeds, growing materials and programs. Give as a gift or wear yourself, but shop now as these items will be available for purchase during the month of October ONLY. Promote the UW Farm wherever you go! 

To shop the UW Farm team items, visit this secure link:   UW FARM TOUCHNET

This Week's Recipes:

Source: Camillestyles
 

CELERY ROOT PUREE WITH HERBED BEETS

Ingredients:

• 4 1/4 cups peeled, cubed celery root (one extra large celery root)
• 2 cups peeled, roasted cubed beets (about 2 medium beets)
• 3 cloves of garlic
• 1 1/2 tablespoon earth balance vegan butter (substitute regular butter if preferred)
• 1/8 cup of almond milk
• 4 tablespoons high quality olive oil
• 4 tablespoons finely chopped sage
• 1/4  teaspoons sea salt  (more to taste)
• 1 1/2 teaspoons chopped rosemary
• 1/8 teaspoon pepper
• 1/2 teaspoon oregano
• (extra chopped herbs to garnish)

Instructions:

To prepare beets:

1. Preheat oven to 375 degrees.  Wash beets, pierce with fork, wrap in tinfoil and place on baking sheet.
2. While beets are roasting combine olive oil, sage, rosemary, oregano, 1/8 teaspoon of 
3. sea salt and pepper in a small mixing bowl and set aside.
4. Roast beets for 30-60 minutes, they are done when easily pierced with a fork.
5. Let cool until they can be handled and remove skins with hands.
6. Chop into 1/2 inch cubes and place in a medium mixing bowl.
7. Add herbed dressing to beets and mix well.

To prepare celery root puree:

1. Bring a large pot of salted water to a boil.
2. Add cubed celery root and garlic and cook for 10-15 minutes or until celery root is tender.
3. Drain celery root and garlic and add to a food processor or blender (I used a Vitamix).
4. Add almond milk, earth balance and 1/8 teaspoon of sea salt and blend until creamy (it should be really creamy!).  Add more salt to taste.

To Serve:

1. Spoon beets over celery root puree, sprinkling with freshly chopped herbs for additional garnish and flavor.  If additional olive oil sneaks into the bowl, don’t worry it will just make it that much more delicious.
2. Serve immediately!

This is one of the most anticipated dishes of summer and a sign that summer is soon ending. Before tugging out your tomato plants in anticipation of the first frost, try picking some of the large round dangling green fruit for this delectable dish. Sliced thick, dipped, dredged, and fried to golden brown goodness, these beauties are a perfect snack or side. 

I like to slice mine as if making a vegan patty or burger. After frying I layer inside a crusty bun and drizzle with Creole or even tartar sauce and top with lettuce or grated carrots or kohlrabi.

The secret to getting that crunch is the combination of cornmeal and panko bread crumbs 

Ingredients

• 5 medium green tomatoes, sliced ½ inch thick
• 2 teaspoons kosher or coarse ground sea salt, divided
• 1 cup all-purpose or white wheat flour
• 2 large eggs
• 1 cup whole milk or buttermilk
• 1 teaspoon hot sauce
• 2 cups panko (Japanese bread crumbs)
• ½ cup yellow cornmeal 
• 1 tablespoon Creole seasoning, the over the counter kind is fine, other mixes will do to!
• Vegetable oil, for frying
• Creole Rémoulade (recipe follows)
• Garnish: chopped fresh parsley, optinal

Creole Rémoulade

• 1¼ cups mayonnaise
• ¼ cup Creole mustard or stone ground mustard
• 1 large clove garlic, minced and mashed
• 1 tablespoon sweet paprika
• 2 teaspoons Creole seasoning
• 2 teaspoons prepared horseradish
• 1 teaspoon hot sauce

Instructions

1. Place tomato slices on several layers of paper towels; sprinkle 1 teaspoon salt all over both sides of tomatoes. Let stand for 30 minutes. Pat tomato slices dry with paper towels.
2. In a shallow dish, place flour. In a medium bowl, whisk together eggs, buttermilk, and hot sauce. In another shallow dish, stir together bread crumbs, cornmeal, and Creole seasoning.
3. Working in batches, dredge tomato slices in flour to coat, shaking of excess. Dip tomato slices in egg mixture, letting excess drip off. Dredge slices in bread crumb mixture, gently pressing to adhere. Place tomatoes on a wire rack.
4. In a 12-inch cast-iron skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Working in batches, carefully place tomatoes in hot oil, being careful not to overcrowd pan. Cook, turning once, until golden brown, about 2 minutes. (Adjust heat as needed to maintain 350°.) Remove tomatoes with a slotted spoon or spider, and let drain on a wire rack or paper towels. Serve with Creole Rémoulade. Garnish with parsley, if desired.

Creole Rémoulade

1. In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 1 week.

News and Noteworthy:

Puget Sound Mycological Society Annual Mushroom Show this weekend

58th Annual Wild Mushroom Show being held IN PERSON this year at North Seattle College’s “new” cafeteria on October 23rd (noon-6pm) and 24th (10am-5pm).  There will be lectures on a variety of mushroom topics, mushroom cooking/tasting, photos of mushrooms, commercial vendors, arts and crafts, and a cultivation table with oyster mushroom-growing kits. The best part: a display of more than 200 species of PNW mushrooms!

Pre-register strongly encouraged  psms.org 

Proof of vaccination and mask wearing are required for all guests. For more information visit:  http://psms.org/show.php
 

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

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