11.22.23

Around The Farm

Making Fresh Farm Produce Last All Winter Long

By Alex Ball, Sophomore, Environmental Science and Natural Resources, UW Farm Intern
 

As the days get shorter and the end of fall quarter draws closer, my time as a student intern at the UW Farm is coming to a close. Although sad, it is satisfying to see the end stages of the growing season: cover crop being planted, the last of our inventory being sold, and plans forming for the coming year. However, it also means that I will no longer be enjoying a consistent supply of fresh farm produce. Luckily, there are several ways of preserving produce to last through the winter. So last week, after taking home a couple of cabbages, I decided that I was going to experiment with one of them by making sauerkraut.

Although often associated with German cuisine, it was Chinese people over fourteen centuries ago who first started fermenting cabbage in small amounts of rice vinegar to preserve it throughout the winter. It is known to have supplied the diets of builders on the Great Wall of China when fresh cabbage couldn’t be supplied. Europeans later adopted this practice to ferment vegetables, drawing out moisture with plenty of salt, instead of vinegar. The addition of salt or vinegar creates a stable solution so that the vegetables don't rot. Besides being loaded with all the nutrients that cabbage has, like Vitamin C, K, and B6, sauerkraut also contains many probiotics. These beneficial bacteria flourish within our gut microbiomes and support many bodily functions, from immunity to metabolism.

Starting your own sauerkraut at home is easy! 

1. Start with either all cabbage, or start with half cabbage and supplement with any variety of hearty vegetables (beets, carrots, sunchokes, onions, leeks, turnips, etc.). 

2. Slice your vegetables very thinly, and massage them with plenty of salt (adjusting to taste). 

3. After letting those sit for several minutes, transfer the massaged vegetables and juices to a glass jar. Pack down tightly until all of the vegetables are fully submerged in the juices. The vegetables will tend to float to the top of the solution, so having something to keep it packed down as it sits is helpful. The outer leaf of a cabbage, cut to fit the width of the jar, works quite well. 

4. Let the sealed jars sit on the counter, out of direct sunlight from three days to a couple of months. Make sure to open the jar every day or so to release some of the gas that has built up. Taste it every once in a while, and when you are satisfied with the fermented flavor, transfer it to the fridge for long-term storage. 

   That’s it! Get creative with seasonings and vegetable selection, and enjoy farm (or any fresh) vegetables with their health benefits all winter long!

Recipe of the Week:

Wild Rice Salad with Sauerkraut
By Jeanne Holt

Image Source: Taste of Home

Ingredients: 

• 2/3 cup uncooked wild rice
• 2 cans (14 oz) sauerkraut
• 1 medium apple, peeled and chopped
• 3/4 cup chopped celery
• 3/4 cup shredded carrot (about 1 large carrot)
• 1/2 cup finely chopped red onion
• 3/4 cup chopped walnuts, toasted

Dressing:

• 1/3 cup apple cider vinegar
• 3 tablespoons canola oil (or oil of choice, such as olive or avocado)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh parsley (or 1 teaspoon dried) 
• 1 tablespoon minced fresh tarragon (or 1 teaspoon dried)

Instructions:

• Cook wild rice according to package directions. Cool completely.
• In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice.
• In a small bowl, whisk all dressing ingredients. Add to sauerkraut mixture; toss to combine.
• Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

News and Noteworthy:

UW Farm Summer and Fall Internship Opportunities

Environmental Justice Internship – Open for Winter 2023

Dani Elenga Urban Farming and Environment Paid Internship – Open for 2024

Urban Farming and Campus Food Systems Paid Internship – Open for 2024

Community Supported Agriculture Lead Paid Internship – Open for 2024

Beekeeping Internship – Open for 2024

Food Security Internship – Open for 2024

Nutrition Analysis Internship – Open for 2024

Vermiculture Composting Internship –  Open for 2024 

More available paid and unpaid opportunities to check out on our website.

Career Opportunities in Agriculture & Food Systems:

• Community Garden Program Manager- Salish Roots Farm, Squaxin Island Tribe
• Remote Facilitator- Farmer Circles Affinity Groups- Organic Farmer Association
• Program Manager for Student Civic Leadership Development– UW CELE Center
• Director of Food Equity- Ecotrust- Portland, Oregon
• Children's Cooking Instructor– Rainy Day Dinner Club
• Multiple Positions Available– Red Dog Farms

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 © 2023 The UW Farm, All rights reserved.

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