UW Farm Community Supported Agriculture (CSA)
Program Launches Next Week!
By Aisling Doyle Wade, UW Farm Production Manager
An early season UW Farm CSA box from 2023
It’s hard to believe, but Wednesday June 5th, the 2024 UW Farm CSA will commence! Our Full Season (24 weeks) and Summer Season (16 weeks) CSA shareholders will be coming down to the farm to collect their very first CSA boxes of the 2024 season. Peak Season (8 weeks) shareholders will join in on the bounty starting July 31st.
A few reminders to all our shareholders who will be picking up: For those who have opted for the Farmers Market Style pick-up, you’ll need to drop by the farm between 3pm & 7pm each Wednesday to collect your share. Boxed style shareholders are able to pick up their produce anytime between 3pm Wednesday and 8am Thursday morning. There will be sign-in sheets staged near the produce, please remember to sign so that we can track who has and has not received their share each week.
CSAs will be staged each Wednesday under the covered seating area at the north side of the Center for Urban Horticulture Farm site. There is parking available on site, which can be accessed via Mary Gates Memorial Drive. From Mary Gates turn west onto NE Clark Rd and then South onto Franklin Pl NE. There will be signs to direct you to the correct place.
Finally, please remember to bring a bag for your produce. For first time CSA shareholders, we will provide branded UW Farm tote bags. Returning shareholders, please remember to bring your UW Farm or other bag of choice each week.
A late season CSA box from 2022
A couple of weeks ago, I had the pleasure of sitting down to think through what produce items are likely to comprise the contents of the first few CSA boxes this season. As I reviewed our crop plan and ruminated on how various crops were performing in the field, I found myself getting increasingly excited about the bounty of produce to come. As certified organic farmers growing a diverse selection of vegetables, we accept that some crops may fail each season due to the whims of weather, pests, vandalism and other factors. Still, we can take comfort that our hyper-diverse style of farming acts as a buffer against unpredictable challenges. We feel confident that if we put our best efforts forth, we will experience more successes than failures!
Since the mid-1980s, with inspiration from local food movements in Europe and in tandem with similar initiatives in Japan, small-scale, mixed produce growers in the United States have been developing and popularizing the CSA model (Rodale Institute). In keeping with its name, community members take an active role in supporting farms when they participate in CSAs. By paying upfront for a ‘share’ of the season’s bounty, consumers are providing vital and timely financial capital to farmers who may not have a lot of cash on hand after the winter. Additionally, shareholders are taking on some of the financial risks that farmers bare by agreeing to pay in full ahead of time despite the potential for crop failures or a leaner season relative to others. For example, onion lovers may have been disappointed by the lack of onions in our 2023 CSA. We struggled with our onion crop last season but thanks to our CSA shareholders, we knew we could substitute other produce items in our CSA boxes without losing revenue. This season, we have the opportunity to try again for a bountiful onion crop!
Additionally, CSA shareholders often take a more active role in their food system by developing deeper relationships with the producers and fellow consumers of their food, as well as the land itself. It’s a wonderful experience to connect with shareholders each week as they visit the farm for pick-up. They are welcome to walk around the farm, become familiar with the soil, environment, and people who are producing their food. As opposed to buying produce of mysterious origin at the grocery store, it’s a totally transparent system.
While our CSA is unique in that we are an urban and educationally driven farm, there are so many wonderful farms in our region that also offer CSAs with pick ups in or near Seattle. We are lucky enough to have such robust community support that our CSA shares tend to sell out quickly each season. For those of you who missed out this season, be on the look out for our promotional emails next February! But in the meantime, check out these resources to find other CSA programs that might work for you.
A huge thank you to all our 2024 UW Farm shareholders for your support of our student and community focused mission! Cheers to a beautiful season ahead!
Recipe of the Week:
Vegan Filipino Laing Recipe with Kale and Coconut Milk
Laing is a beloved Filipino dish from the Bicol region, where it is known as pinangat. Traditionally made with taro leaves stewed in coconut milk, it’s known for its creamy texture and spicy, robust flavors. While typically enhanced with shrimp paste and pork, this vegan recipe uses hoisin or fermented black bean paste to provide a balanced and delicious umami.
Ingredients
4 cups kale chopped
2 cups coconut milk
2 tablespoons hoisin or fermented black bean paste
1 tablespoon ginger minced
4 cloves garlic minced
Salt to taste
Instructions
Prepare the Ingredients: Wash and chop the kale into bite-sized pieces. Mince the garlic and ginger finely.
Sauté the Base: In a medium pot, heat a little coconut oil. Add the minced garlic and ginger, and sauté until aromatic.
Add the Kale and Pastes: Introduce kale to the pot, stirring until the leaves begin to wilt. Mix in your choice of hoisin or fermented black bean paste.
Simmer: Pour in the coconut milk and let the mixture come to a gentle simmer. Allow the laing to cook until the kale is tender and the flavors are well-blended, about 15-20 minutes. Serve hot, over freshly cooked rice. 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: Aisling Doyle Wade, UW Farm Production Manager Recipe of the Week: Zereen Gesmundo, Nutrition Education Intern, Food Systems, Nutrition, and Health, Art 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
