11.10.21

We are happy to announce that Sarah Mayer has been selected by wǝɫǝbʔaltxʷ – Intellectual House as the new Food Sovereignty Liaison. Sarah spent the last few weeks getting oriented by attending the UW Farm to Table dinner and has already hosted her first work party in the Native Garden, which is located at the southeast side of the UW Farm, Center for Urban Horticulture.

She will be co-managed by the Interim Director of wǝɫǝbʔaltxʷ and the UW Farm Manager. In the coming weeks, Sarah will be working closely with the UW Farm to save and select seeds and develop the planting plans for the 2022 growing season. 

Sarah Mayer, Food Sovereignty Liaison, wǝɫǝbʔaltxʷ Intellectual House and UW Farm

Sarah is a third-year transfer student double majoring in Plant Biology and Anthropology with a minor in American Indian Studies. Born to a Thai mother and Washoe Indian father, Sarah stands proudly in her identity as both a Thai and a descendant of the Washoe people.

Raised between Nevada and Minnesota, she moved to Seattle, Washington nine years ago. After graduating, she plans to pursue a doctorate in ethnobotany to study plants through a cultural lens. In her spare time, Sarah enjoys painting, hiking, dancing, swimming, paddle boarding, snuggling her cat, and caring for her many house plants. To learn more about Sarah and the rest of the Farm Team visit this link: UW Farm Team
 

This Week's Video:

This Week's Recipe:

Stuffed Bell Peppers

Photos and Recipe inspired by The Roasted Root and adapted by UW Farm Education Intern, Liz Rauscher, majoring in Public Health – Global Health.

Ingredients:

• 2 bell peppers
• 1 celery root (in this week's CSA), peeled and cubed
• 1 cup winter squash (in this week's CSA), peeled and cubed
• 3/4 cup uncooked rice
• 1 small onion (in last week's CSA), finely chopped
• 1 cup kale or collards or braising mix, chopped (in this week's CSA)
• Oil
• Seasonings
  • salt and pepper to taste
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder, or 1-2 cloves fresh garlic (in this week's CSA)
• Shredded cheese (optional)

Instructions:

1. Prepare your rice to your liking. I like to do a 1:1 ratio in the rice cooker after thoroughly rinsing the rice until the water runs clear with a splash of oil and pinch of salt.
2. Heat your oil in a large pan over medium heat. Sauté your celery root and squash for 5 minutes. 
3. During this, preheat your oven to 400 degrees and prep your peppers by cutting them in half lengthwise, removing the insides, and placing them face down on a baking sheet.
4. Bake the peppers for about 5 minutes to soften them up. Allow them to cool after and flip them over.
5. Add a splash of water to replace the moisture in the pan. Add all of your spices at this point and mix until everything is thoroughly combined.
6. Cover and sauté for another 6-8 minutes until the celery root and squash are soft. Combine this sauteed mixture with the rice and chopped greens. Set this aside.
7. Taking your flipped over pepper halves, stuff them with the rice, squash, and celery root mixture.
8. Bake these for 7 more minutes. If you want melted cheese on top, take the peppers out 2 minutes before they're supposed to be done and top with the cheese of your choice to finish baking for the remaining time. Enjoy!

Extra Kitchen Tips – Dried Beans

The first time I worked with dried beans, I was incredibly intimidated, but it turns out that they are simple to work with and are a delicious way to add more protein and substance to your dishes. The website I have linked does a great job of explaining how you can cook your dried beans. Once they are cooked, you can add them to any dish you would normally put beans in. I didn't include them in the recipe, but I think it would work really well so definitely give it a try if beans are something you especially enjoy. 

The recipe is at the bottom of this page, but if you want some extra information about cooking with dried beans, they do a really great job at providing that as well.

NOTE: Last week, this week and next week CSA shareholders are receiving dried beans in their boxes. Before cooking, be sure to soak beans for 24 hours before adding to recipes.  If saving seeds for over two seeks, place in the freezer for at least 24 hours to kill any hidden pests. After removing from the freezer, store in a dry dark location in a sealed container.
 

Nutrition Corner:

Celery Root (AKA Celeriac)

Picture from Simply Recipes

Celery root, or celeriac, which is included in CSA boxes this week is the part of celery that we see a lot less often, but it can be eaten in a variety of ways also has w multiple nutritional benefits. There are plenty of easy recipes as well, such as the ones listed in this link by Epicurious

To start, it is a good source of vitamin K, with 41 micrograms in every 100 gram serving. It also is a really great source of fiber, vitamin B6, magnesium, and manganese.

Source: USDA

News and Noteworthy:

Farming on the Urban Edge Series Offered

Washington State University in partnership with Oregon State University announces “Farming on the Urban Edge”, a series of online Conferences starting throughout winter 2021 through Spring 20-22 that will launch the new Peri-Urban Agriculture Network. The mission of this initiative is for farmers, policy-makers, educators, and food system stakeholders to learn strategies to improve the viability of farming in urbanizing areas, and ways that communities can sustain and enhance the growth of peri-urban farms and food economies.

Registration is required. Attend one or all sessions.

For more information visit this link:
https://www.eventbrite.com/…/farming-on-the-urban-edge…

Tilth Conference November 19-20

Mark your calendars for this year's Tilth Conference! It's Friday-Sunday, November 19-21, at the Lynnwood Convention Center in Lynnwood, WA.

"The Innovative WA Farmer: Sharing What We've Learned"

Over the course of three afternoons, farmers, food system professionals, researchers and educators have the opportunity to learn from one another and share best practices, catch up with old friends, and make new connections. To learn more and see the schedule of speakers and events for the three day conference visit THIS LINK

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