8.17.22

Around The Farm

Urban Crop Planning Requires Time and Patience

by Daniel Osborne, UW Farm General Farm Intern, majoring in Environmental Science and Resource Management
 

As I was starting the second quarter of my UW Farm internship, Perry Acworth, the Farm Manager, asked me if there was anything that I wanted to focus on learning over the summer. I said, "crop planning." Immediately, I  plunged into the wild world of mismatched records and extensive spreadsheets. The crop plan, due to weather challenges and human error (too many seeds planted during a volunteer shift, etc.), was also out of date.

I always wondered how Perry knew what varieties to plant and where. After working on crop planning for the last two months, I still don’t really know how Perry makes most of these decisions. To her, she sits down at the computer and thinks about what varieties we had last year, or even 10 years ago, how well they did in those weather conditions, do we have old seeds we need to use up and more. Also to consider is, what would be interesting for our CSA?, and will that plot get enough sun or. have enough bed feet for those plants? Other considerations are UW Dining preferences and what would appeal to food bank and UW Food Pantry users.

To me, this process looks like someone talking to her computer. Sometimes she makes very calculated decisions, other times we just need to fill the beds with something that will mature in time.  

So far, most of my responsibility has been keeping a digital record of the things that Perry scrawls into her journal. Making sure we have an accurate spreadsheet of all the crops, when they were started and where. I work hard to make sure these spreadsheets are clear because I know that someone next year will have to pick up where I left off. 

I know that my internship advisor might not be happy to hear this, and despite reading the extensive UW Farm Handbook and checking two resources, such as  Crop Planning for Organic Vegetable Growers, the main thing I’ve learned about crop planning is that I haven’t been doing it long enough. The knowledge gained by years of experience in the field far outweighs any information I could find on the internet or in a book. With that being said, I’m slowly easing my way into it, gaining that experience, and I’m excited to see what I can learn over the next 4 months of my internship. 

Below is one small section of the digital records I have been working on for the main farm site at the Center for Urban Horticulture.

This Week's Recipe:

By Quying Danzeng, Nutritional Science and Food System Major, UW Farm Summer Nutrition Education Intern

Garlicky Cabbage with Fish Sauce

• 1 clove garlic, chopped
• 1 bunch cabbage
• 1 tablespoon fish sauce
• 1/2 tablespoon white pepper
• 1/2 tablespoon black pepper
• 1 teaspoon fine sea salt 
• 2 tablespoon olive oil

1.Thoroughly rinse the cabbage and remove any unwanted yellow leaves. 

2. Chop the cabbage and garlic into smaller pieces.

3.Turn on high heat, put olive oil and the chopped garlic into the pan.

4.When the garlic turns into golden color, turn the heat to medium high. Toss in the cabbage, fish sauce and white pepper into the pan and keep on stirring until all the leaves are coated with oil and seasonings.

5.After 3 minutes, turn off the heat. Garnish the cabbage with a little salt and black pepper and plate.  

6.Ready to serve!
 

Nutritional Corner:

Napa cabbage is an incredibly low-calorie green-leafy vegetable. 100 g fresh leaves carry just 16 calories. Furthermore, napa cabbage has great levels of vitamin-C. 100 g of fresh napa cabbage provides about 45% of the daily requirements of this vitamin. Fresh napa is also an excellent source of folates. 100 g provides 79 µg or 20% of daily required levels of this B-complex vitamin.

source: USDA

News and Noteworthy:

New Directions in Public Gardens with Paris Yates
Seattle Parks & Recreation Urban Food Systems Program

When: August 23rd, 7:00 pm – 8:00 pm
Where:  Virtual via Zoom
Hosted By: Seattle Parks & Recreation’s Urban Food Systems Program

Seattle Parks & Recreation’s Urban Food Systems Program is a series of activities that are relevant and timely for every community in Seattle: access to healthy food, engagement with equitable and sustainable environmental practices, opportunities for active recreation and cultural place-making. This conversation will explore the background of gardens vs. agriculture, discuss opportunities for the role of public land in supporting urban food systems, and consider how to effectively engage with BIPOC communities.

More on the event and New Directions in Public Gardens speaker series

Farmland Access Workshop Series

When: Multiple Dates throughout September
Where:  Zoom
Hosted By: WSU Skagit County Extension

Are you a farmer seeking long-term land tenure? Do you have questions about water rights or assessing a potential new property? Do you want to learn about financing options and creative land tenure models? Join Viva Farms and American Farmland Trust for a series of workshops in September exploring farmland access strategies and considerations.

We recognize that farmers face incredible barriers to accessing land, and we believe farmers should face these burdens alone. Through these workshops, we’ll convene people and organizations committed to helping farmers find and assess land, finance land, design appropriate lease and purchase models, and more.

You’ll hear from Washington Farmland Trust and Washington Water Trust, along with financial and legal specialists, and other farmers and experts who will share about their programs and experience. Workshops are free and open to the public and will be offered in English with simultaneous Spanish interpretation. Registration is requested.

Find out more and sign up for this event here.
 

Agriculture and Food Systems Employment Opportunities:

• 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
• Carnation Farms – Director of Sustainable Agriculture
• Common Ground Farms – Assistant Camp Director
• Kirsop Farm – Veggie Crew
• Pacific Coast Harvest – Food Aggregator and Driver
• Seattle Neighborhoods Farmers Market – Farmers Market Manager

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

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The UW Farm
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Box 354115

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