12.06.23

Around The Farm

By Althea Ericksen, Senior, Environmental Studies major, Program on the Environment, College of the Environment,  and UW Farm Intern and Communications Coordinator

This is likely my last time writing to you all as the volunteer Communications Coordinator for The Weekly Dirt. I've truly loved my past two seasons working at the campus farm, exploring the hands-on aspects of farming, and getting to complete my capstone experience as well. I have so much gratitude for this space and the community, and I chose to write a poem to highlight some of my favorite moments. 

An Ode to Two Seasons
 

The frost breaks

Over the chicken wire, I hop

Careful to not spill my heaping tote

My metal snips rustle their delicate springs jingling with each step
 

Under our green shelter

Chatter erupts

Between salad spinners and multi-compartment sinks

In a morning a functioning ecosystem has begun
 

Wheeling past concrete

Shovel swaying through the metal basin

Wood chips let off steam

Just as strawflowers grow

Chips decompose

Something so sweet
 

Spritzing and washing our tools

Renewed for a new day

Clicking the locks

And trotting east past a hibernating plum tree

Oh how I will miss every little thing

The UW Farm Internship website: https://botanicgardens.uw.edu/center-for-urban-horticulture/gardens/uw-farm/volunteer/uw-farm-internships/

Recipe of the Week:

CRISPY PUMPKIN WITH SALTED EGG YOLK

Image and Recipe Source: Smelly Lunch Box

INGREDIENTS

• 10 oz acorn squash, kabocha, or pumpkin (remove skin if using kabocha or pumpkin)
• ⅛ teaspoon salt

Batter:

• ¼ cup all purpose flour
• ¼ cup cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 5-6 tablespoon water less for thicker fried crust, more for thinner fried crust
• 1 teaspoon neutral oil, such as canola or avocado

Salted Egg Yolk Sauce:

• 3 cooked salted egg yolks
• 2-3 cloves of garlic minced
• ⅛ teaspoon salt
• ⅛ teaspoon sugar
• 1-2 tablespoon water

Optional:

• scallions for garnish

INSTRUCTIONS

1. Wash the squash, carefully slice it in half, and slice off the end. Remove skin if using kabocha squash or pumpkin. Use a spoon to scrape out the seeds. Slice the squash into ¼ inch thick pieces.
2.  Put all the slices into a bowl, and add salt. Mix evenly, and let rest while you prepare the other ingredients. The salt will season the squash and draw out extra moisture.
3. In a large bowl, add all the batter ingredients and mix until there are no lumps. Less water will create a thicker fried crust, and more water will create a thinner crust. The batter should be smooth and coat the back of a spoon nicely.
4. Prepare the cooked salted egg yolks by removing the shell and the whites from the yolks. Mash the yolks in a bowl to create a paste. You can save the whites for another dish, like congee.
5. Mince the garlic and set aside.
6. Using a clean paper or kitchen towel, squeeze out remaining moisture from the squash.
7. Heat up a pan on medium heat. Add enough oil to cover the bottom of the pan. (You can also choose to deep fry instead!) The oil is ready when a drop of batter sizzles.
8. Coat the slices of squash with the batter and lay them into the hot oil. Don’t overcrowd the pan and make sure they’re not touching or they’ll stick together.
9. If they brown instantly, lower the heat. We want to develop the light golden crust gradually! Fry one side until golden brown (about 2-3 min), then flip and repeat.
10. Let the fried squash rest on a wire rack. This allows airflow around the squash, which keeps it crispy.
11. Once all the squash is fried, remove most of the oil (except for 1 tbsp.) from the pan. Lower the heat to low-medium, and add the minced garlic. Stir-fry for 1-2 min or until fragrant.
12. Add the salted egg yolk paste, salt, and sugar. Cook until the color deepens a bit (2-3 min), then add water and mix. The consistency of the sauce should be foamy.
13. Turn off the heat, then add the fried squash to the egg yolk sauce. Mix well, making sure all pieces are well coated. Garnish with scallions, and enjoy immediately!

Recipe Source: The Smelly Lunchbox

News and Noteworthy:

UW Farm Summer and Fall Internship Opportunities

Environmental Justice Internship – Open for Winter 2024

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 

Farm Education Internship – Open for 2024

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

Career Opportunities in Agriculture & Food Systems:

• Farm Crew – Around The Table Farm
• 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.

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