06.15.22

Around The Farm

Community Engaged Learners Have an Impact at the Campus Farm

By Dannette Lombert, Food Security Lead, AmeriCorps Member

Community Engaged Learners  (CELE) choose experiential learning for courses via a program run by the Community Engagement and Leadership Education at the University of Washington. This program offers opportunities for students to volunteer at local organizations or partners, to connect curriculum through real-world experiences and hands-on learning.

The UW Farm is one such partner. The campus farm has welcomed CELE students whenever possible, regardless of their major, department, or year at UW. This year we welcomed 69 students from six classes, primarily from English and Environmental Studies courses. In total these student volunteers contributed 1,709 hours working on the farm in the spring quarter, hail, rain or shine!

We have a deep appreciation for CELE volunteers at the farm – not only for assisting us with the production side of the farm, but for their curiosity and enthusiasm regarding the farm and the community we work within and serve. It is this share of knowledge and connection that continues to power the farm, allowing it to grow and adapt to what the UW student body wants and needs. They walk away with a new knowledge of urban farming practices, food systems, soil health and sustainability, some healthy vegetables to eat and new friendships.

As summer arrives, we will see fewer CELE students on the farm. However, it is a chance for us to connect with community members from nearby neighborhoods. We are excited to see our CSA share-holders, those who stroll through the farm, bird watchers, and anyone intrigued to come check out what is growing. 

Summertime is when we need volunteers the most, as fewer students are on campus. If you are interested in volunteering, see our schedule below and look to our website to learn how to sign up.

This Week's Recipe:

Quick Pickled Japanese Turnips

Recently, we learned from UW's Chef Tracey McRae that great way to prepare Hakurei turnips is to pickle them. This simple "quick pickling" recipe from Eating Well Magazine recommends pickled turnips to, "perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles."

Ingredients

• 3-4 small turnips (about 12 ounces), peeled and very thinly sliced
• ½ cup quartered and thinly sliced red onion 
• 3 cloves garlic, smashed and peeled
• 1 cup white-wine vinegar
• 1 cup hot water
• 1 tablespoon sugar
• 10 whole black peppercorns
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper (optional)

Directions

• Step 1

  Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.

• Step 2

  Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.

Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

News and Noteworthy:

Rainier Beach Farm Stand
When: June, 18th 10:00 am – 12:00 pm – every Saturday
Where: 9059 MLK Jr. Way S., Seattle, WA
Hosted by: Rainier Beach Action Coalition

Mark your calendars! Farm Stand season is officially back, next weekend (Saturday June 18th). We are also happy to announce that we'll be having another summer of FREE produce distribution!

Catch us at the RBAC Growth Center from 10am-12pm or until we're out of produce!

If you'd like to volunteer at the Farm Stand, visit www.rbactioncoalition.org/volunteer/

Grow Your Own Mushrooms
When: Saturday, June 18th, 10:00 am – 1:00pm
Where: Good Shepherd Center
Hosted by: Tilth Alliance

Ever wanted to grow your own edible mushrooms? Learn the basics of cultivating mushrooms and a simple method for growing them at home without specialized equipment.

In this three hour class you will:

• Learn about mushroom ecology, growing habits and cultivation basics
• Explore different cultivation methods, with a focus on simple approaches for growing mushrooms at home
• Assemble your own oyster mushroom growing kit to take home, using treated straw, wood or newspaper pellets, and other easily obtained materials
• Have time for questions and answers with a mushroom expert

Find our more and register for this event here.

• Seasonal Farm Program Assistant, Pike Place Market 
• Red Dog Farms – Field Crew
• Oxbow Farm – Multiple
• WSDA Organic Programs – Inspectors
• 21 Acres – Multiple
• Tonnemaker – Field and Farm Stand Crew
• Cascade Markets – Market Manager
• Carnation Farms – Director of Sustainable Agriculture
• Common Ground Farms – Assistant Camp Director
• Kirsop Farm – Veggie Crew
• Pacific Coast Harvest – Food Aggregator and Driver

Food Access Resources

The UW Farm donates regularly to the UW Food Pantry. During peak season we also donate to nearby food banks. The links below are resources to help you or someone you know with food access.  

• UW Food Pantry: The UW Food Pantry | Any Hungry Husky (washington.edu)
• Northwest Harvest Food Donation sites: Public Drop Sites – Northwest Harvest
• University District Food Bank: Donate Food and Items – University District Food Bank (udistrictfoodbank.org)
• Food Lifeline: Volunteer – Food Lifeline

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 © 2022 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