Mark Your Calendars for the UW Farm Plant Sale!
By Sean Flory, UW Farm Intern, Undergraduate Student, Environmental Studies and Resource Management
The UW Farm’s annual plant sale is just around the corner!
Come join us at the UW Farm’s site at the Center for Urban Horticulture on Saturday, June 1st. Funds raised at the Plant Sale help support the UW Farm as well as the Dirty Dozen, the university’s farm club, all year long!
This season we will be sharing many delicious heirloom varieties of tomatoes, peppers, squash, culinary herbs, and flowers. There will also be a bake sale featuring confections from the Dirty Dozen as well as a very special worm composting demonstration, facilitated by students.
Your support truly matters. With your plant purchase, you allow club members to go on field trips to area farms, buy seeds and equipment for their growing space at Mercer Court, and host educational activities around campus. The plant sale is one of the farm’s few fundraising opportunities and is entirely student and volunteer driven.
It is with that volunteer dedication and labor, staff knowledge, and your invaluable support, that we were able to achieve record-setting plant sales in 2023. We deeply appreciate all those who attended the event last year and warmly invite you to join us in a fresh season of urban food cultivation. We look forward to seeing you there!
2 tbsp. avocado oil or neutral flavored oil of choice
1 tsp cumin seeds
1/2 a large yellow onion, finely diced
1–2 cups whole white button mushrooms
5 garlic cloves, crushed
1 tsp ground coriander
1 tsp dry oregano
1/2 tsp dry thyme
1/2 tsp red pepper flakes (optional)
2, 15 oz. cans chickpeas, rinsed and drained
1 tbsp. white wine vinegar
1–2 cups chopped kale or spinach
Salt and pepper to taste
Garlic White Wine Vinegar Tahini Dressing
3 tbsp. tahini
1 tbsp. white wine vinegar
1 tsp maple syrup or honey
1 clove garlic, crushed
2–3 tbsp. water
Generous pinch of salt
Instructions:
Warm one tablespoon of oil in a large skillet over medium heat. Add in your cumin seed and sauté until fragrant, about 1 minute.
Add onions and continue to sauté with a pinch of salt until softened, about 3-4 minutes.
Add your mushrooms to the pan and stir frequently until mushrooms have released a majority of their liquid, about 4 minutes.
Deglaze the pan with a splash of water, about 1-2 tablespoons and stir well. Stir in the garlic and sauté until fragrant. Stir in the rest of the herbs and spices and sauté for 1 minute to toast and coat.
Add in remaining oil and chickpeas. Continue to sauté, stirring to coat the chickpeas in all the spices and herbs. Continue to toast and stir the chickpeas for about 2-3 minutes.
Add in the vinegar, kale and a pinch of salt to the pan. Stir well and sauté until the kale has wilted.
Prepare the dressing by whisking all ingredients together until fully combined. Add salt to taste and serve overtop a bowl of the spiced chickpeas. Enjoy!
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.
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:
Managing Editor: Siffre Tooth, UW Farm Food Security Lead ’23-24
Around the Farm: Roger Chen, Education Intern, Biochemistry Contributing Editors: Perry Acworth, Farm Manager; Siffre Tooth, UW Farm Food Security Lead ’23-24 Photo Credits: Perry Acworth. Other photos retrieved from the internet and noted in sections
