Sep 28, 2022 / The Weekly Dirt / persis

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The Weekly Dirt 9.28.22

9.28.22

Around The Farm

New Tastes and Tours at the Annual UW Farm Harvest Dinner

In eight days, the well known UW Farm Harvest Dinner will be held at the UW Botanic Gardens Center for Urban Horticulture. An event that grew from humble beginnings in 2014, run by the farm manager and students, has expanded from a simple community meal to a farm-to-table annual fundraiser.  

Combined with the traditional celebration of the the harvest season, the event marks the beginning of the 2022-23 academic calendar and an initiative to ask for support and learn about the UW Farm.  During the meal attendees will discover the history, achievements, steady growth and future opportunities of the campus farm. 

Historically CSA shareholders, the general public, farm volunteers, UW faculty, students, and staff all come together to dine on savory dishes featuring the campus farm's ingredients, a classic farm-to-table event. This year, chef Seth Fernald of Januik Winery/Novelty Hill fame will be one of the main events. The chef will also source from Puget Sound Food Hub, to support area farms. For the 21+ event wine, champagne and beer have been generously donated by Treveri Cellars, Andrew Januik, 4Good Hard Selzter For A Cause, and Burke Gilman Brewing. 

What is different this year? The elevated menu, a pre-event farm tour with champagne and appetizers, plus a look at the farm's recent completion of a Strategic Plan and Community Survey. Attendees will hear from students and volunteers, Chirstina Owen, Director of the UW Botanic Gardens, Farm Advisory Committee Co-Chairs Professors Eli Wheat and Yona Sipos and more.

It is my hope that this year we can come together to find permanent support for the farm as a living laboratory that serves:

  • cross-discipline hands-on learning
  • courses in multiple academic departments 
  • UW Dining plant-based food menus and sustainability goals 
  • area food banks and the UW Food Pantry
  • UW Sustainability Action Plan
  • the general public, as an all-access urban green space for learning and community-building

I invite you to purchase your ticket today. Thank you and I hope to see you there!

Sincerely,
Perry Acworth
UW Farm Manager   



Buy Your Ticket(s) Today!

This Week's Recipe:

At the UW Farm we are in the peak string bean production season. Our CSA shareholders have bean (!) getting a regular supply each week. Besides making the ever popular "dilly beans," we thought of providing a recipe that works with a number of ingredients that are in-season locally.  Most of the ingredients listed below were packed in today's first Fall CSA box: 'Rattlesnake,' 'Golden Nectar' and 'Seychelles' string beans, 'Rainbow Carrots,' thyme and sweet peppers.
 

Thyme Roasted Carrots, String Beans and Peppers

Recipe adapted from: Delicious As It Looks

Carrots, peppers and beans are tossed with olive oil, thyme, salt and pepper before roasting in the oven in this tasty vegetable dish. Feel free to substitute other ingredients or remove the carrots or peppers and just create a bean side dish!

Prep Time – 10 minutes
Cook Time – 20 minutes
Servings – 4
 

Ingredients

  • 1 lb. carrots, about 3 large, peeled and cut into sticks (roughly the same size as the green beans)
  • 1/2 lb. green, yellow, purple, waxed or any string beans. Remove strings. 
  • 1-3 bell or sweet peppers, cut into strips the same sise as the beans
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon thyme
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
  • In a large bowl, toss the carrots and green beans with the oil, thyme, salt, and pepper.
  • Spread out in one layer on the prepared baking sheet.
  • Bake 15 to 20 minutes, stirring half-way through, until browned and tender.

Options: Cut peppers into strips and toss together with carrots and beans. Shave parmesan, romano or any cheese on top. Add some spice by tossing with Siracha or hot sauce!

 

News and Noteworthy:

Dawg Daze Food Systems Walking Tour This Friday

 

Join representatives from the Food Systems, Nutrition, and Health Major on a guided tour of campus to explore the University’s food system.

Food Systems Walking Tour Sept 30

Topics will include food resources, how the food system impacts nutrition and health outcomes, how we might increase sustainability, resilience, and equity across the food system, and tackling issues of food security, food justice, and food sovereignty.

We will make the following stops:

  • Intellectual House
  • UW Food Pantry
  • UW Farm site at Mercer Court

RSVP in Advance

To help us plan for the event and so we may contact you in the event of any changes, please RSVP in advance. This RSVP form requires you are logged in to with your UW NetID.

Safety Notice

All event attendees, staff, and volunteers are required to follow the UW Vaccination Policy and the UW Face Covering Policy, and to self monitor for COVID-19 symptoms. You may review all policies on the First Year Programs website

 



Agriculture and Food Systems Employment Opportunities:
photo of 2 pitchforks in the ground with someone's shoe behind them. This is taking place in a garden plot.

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.  

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: Chrina Munn, AmeriCorps Volunteer 2022-23
Photo Credits and Other Content: UW Farm Team, Chrina Munn, Dannette Lombert and Perry Acworth
Other photos retrieved from the internet and noted in sections 

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