Nov 2, 2022 / The Weekly Dirt / persis

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The Weekly Dirt 11.02.22

11.02.22

Around The Farm

By Kove Janeski, UW Farm Student Staff – Organic Farming and Operations Lead

It's Winter Squash Season!

The UW Farm is constantly seeking out rare, culturally significant crop varieties that may be adaptable to our pacific northwest climate. This season, one of those crops was the Seminole pumpkin. Being native to Florida, this squash does well in hot and humid climates.

This variety is also naturally resistant to insects, pests, and powdery mildew. At the UW Farm we noticed this crop was slow to take off in our cold and wet Spring, but ended up being productive right along with more conventional varieties when we harvested in this Fall. 

As Seattle summers become increasingly unpredictable and extreme, the Farm looks forward to the continued cultivation of the Seminole pumpkin and similarly resistant crops!

The Seminole pumpkin that we sourced from Pueblo Seed Company has been cultivated since time immemorial by the Seminole and the Miccosukee people. According to Naples Botanic Garden, the Seminole word for this squash is "chassahowitzka", which means "hanging pumpkin". It gets the name from the way it is traditionally grown by training the vines to grow up girdled trees in the Everglades and the fruits hang down form the tree's bare branches. Though our squash was planted on the ground this season, we plan on growing more of the farm’s cucurbit varieties on trellises next year. This will help maximize our growing space and keep the pumpkins cleaner in the future.

As we harvest the remaining Seminole pumpkins in the field, we have noticed that it stores very well! The changing of seasons from Summer and Fall to Winter means farm production ramps down. Due to its ability to store for long periods, the Seminole pumpkin and other winter squash varieties can play a key role in our ability to distribute produce throughout the year. The taste of the Seminole pumpkin has been described as a cross between butternut and pumpkin, having a rich and sweet flavor. We hope you can taste one too. Try  growing this rare winter squash in your home garden next season, seed source and resources below.. 

Sources:
Seminole Pumpkin; Oh My Gourd!
Seminole Pumpkin
Ark of Taste; Seminole Pumpkin 
Seminole-squash-curcurbita-moscata-seeds

 

Veggie Key for This Week's CSA

This Week's Recipe

Photo from Jo Cooks
 

Roasted Makah Ozette Potatoes

By Audrey Sun, Public Health-Global Health: Nutritional Sciences Major, UW Farm Fall Nutrition Education intern.

This week’s featured ingredient is the Makah Ozette Potato. A beautifully unique potato, it has been the staple food of the Makah (a Pacific Coast Native tribe that lives around Neah Bay, Washington) for over 200 years. Originating in South America, the potatoes were brought to the Northwest by Spanish conquerors traveling from Mexico. Since then, it has grown in abundance under the care of the Makah peoples and recently been brought back to popularity.

The recipe I have chosen for this week highlights the Makah Ozette’s natural starchy savoriness and is simply dressed with a few seasonings of your choice. If you do not have an oven, you can also create this recipe by parboiling the potato (just until a fork slides all the way through) and finishing it in a hot skillet with your oil and spices.

Ingredients:
1lb Makah Ozette Potatoes, (or any fingerling potato) washed and halved lengthwise
2 tablespoons olive oil
Optional: ¼ cup of grated parmesan cheese
Optional Spices (about a  teaspoon each): garlic powder, smoke paprika, onion powder
Salt and pepper to taste

Instructions:

  • Preheat your oven to 425 Fahrenheit.
  • Fill a medium bowl with cold water. After you have washed your potatoes, begin cutting them in half lengthwise and place them in the cold water. This will help them get nice and crispy when you bake them
  • Drain your potatoes and allow them to air dry for 10 minutes. Add back to the bowl and drizzle in your oil, cheese (optional), and seasoning blend. Shake until evenly coated
  • Spread out onto a lined baking sheet or even a cast iron skillet. Place into the oven for 20-25 minutes or until the edges are golden brown and the potato is fork tender. Flip halfway through and make sure you are keeping an eye on them as some spices tend to burn if they are not turned frequently.
  • Allow to cool before enjoying.

Nutrition Corner: Makah-Ozette Potato

Did you know! Many of the healthy vitamins in potatoes are found in their skin including Vitamin C, B6, and Manganese. Make sure to keep the skin on (like I have in this week's recipe) for maximum benefits. Potatoes are also a great source of fiber which can improve your digestive health. 

The nutrients found in 2/3 cup (100 grams) of boiled potatoes (very similar nutrition to other potatoes – Makah Ozette, fingerlings, etc.) provides:
Calories: 87
Water: 77%
Protein: 1.9 grams
Carbs: 20.1 grams
Sugar: 0.9 grams
Fiber: 1.8 grams
Fat: 0.1 grams

Source: USDA

News and Noteworthy:

Tilth Conference November 10-12


The Tilth Conference is an annual event bringing together hundreds of farmers, food system professionals, researchers and educators for more than 25 lectures, workshops and panel discussions that highlight Washington’s farmers. Tickets are offered on a sliding scale.

The conference changes locations each year and this is year's conference is in Kennewick, WA

To learn more visit this link:
https://tilthalliance.org/event/tilth-conference-with-worc/?mc_cid=305de6f205&mc_eid=6022c77f67

Urban Food Systems Lecture Series
 

Join the lecture series hosted by the Nutritional Sciences Program and learn about current critical topics in urban food systems! Available in-person and recorded for viewing online.

Click the link to learn more:
https://nutr.uw.edu/news-events/seminar/



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: Kove Janeski, UW Farm Student Staff – Organic Farming and Operations Lead, 
Recipe: Audrey Sun, UW Farm Fall Nutrition Education Intern, UW Nutrition Sciences Program
Editor: Perry Acworth, Farm Manager and Chrina Munn, AmeriCorps Volunteer 2022-23
Photo Credits: Pamela Dore, UW Photography
Other photos retrieved from the internet and noted in sections 

Copyright © 2022 The UW Farm, All rights reserved.

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