07.17.24

Around The Farm

Sweet Farm Sestina
By Abigail Ipjian, English: Creative Writing & Environmental Studies Minor, Education Intern

Some days I wake up missing the joy
I try so hard to lead my life with. The sunshine
spills in my window, yet stepping into it is more work
than I feel capable of. By now I have learned
that with time, my spirit will grow
so I can rise and remember my role on this earth.

Sometimes these days bring me to the farm, where the earth
is more apparent, more inviting, more full of joy.
I breathe in the sweet smell of soil and growth
and I am slowly energized as though I hold sunshine
in my heart! I feel ready to dance and learn
and create and giggle and connect and work!

Like any day, there is plenty work
to do, but I don’t mind. I join the earth
in caring for each plant. I continue to learn
more and more with each task, feeling joy
and accomplishment as the sunshine
soaks into my skin and the plants, keeping us growing!

I think of my morning as my heart continues to grow,
and I know that all this work
to get to this feeling was worth it. My sunshiny
spirit has been restored by returning to the earth—
in this intentional outside time, I find the joy
that felt so far away. How’d that take so long to learn?

With every class, shift, or visit on the farm I learn
more about myself and the systems around me. I’ve grown
with the crops these past months. I find every insight so joyful,
and search for ways to embody these joys— I have my work
laid out ahead of me. In a time where I’m finding my place on this earth,
I’ve found peace here on the farm. I’ve discovered more sunshine,

meaning, and grounding than imagined. In this sunshine
cast by a growing relationship with this space, I am learning
what it is to truly care for and work with the earth.
These months are a time marked by growth,
by hard work,
and by joy.

In finding sunshine and growth,
learning a new appreciation of hard work,
and turning to the earth,  I have found endless joy.

Author’s Note: I wrote this poem around this time in 2023, during my first season at the UW Farm. In revisiting this work a year later, I could not agree with myself more! At this point, in the throes of my second season here, I am learning more and more about food, farming, hard work, community, and more every day! I am so grateful to the UW Farm for being the incredible growing and learning space it is for our community, as I can’t help but overflow with joy each time I am here!
 

Produce Highlight: Fennel
By: Siffre Tooth, AmeriCorps Food Security Lead ’23-24
 

Fennel, a member of the Apiaceae plant family, or more commonly known as the Carrot or Celery family, is in the same taxonomic group as Parsley, Coriander, Parsnips, Dill, Anise, and many other lesser known wild and cultivated umbellifers. While each is unique in its own way, members of the Carrot Family share a characteristic flowering structure, known as an umbel, as well as a taproot.  

While many members of the Apiaceae Family are toxic, such as the Poison Hemlock fabled to have killed the Greek philosopher, Socrates, many are familiar kitchen root vegetables and culinary aromatics. 

In contrast to Poison Hemlock, every part of the Fennel plant is delicious and edible, from bulb, stalk, leaf, flower, all the way to seed and pollen! It also boasts medicinal qualities including kidney support, insomnia relief, gastrointestinal health and more. Consuming more fennel bulb is a great way to access the nutritional benefits, though it can also be prepared as a tea or tincture. Fennel has very high levels of fatty acids and dietary fiber, as well as nutrients like potassium, calcium and phosphorus. 

Fennel is a versatile ingredient and can be enjoyed fresh or roasted, grilled or braised. Try adding chopped fennel to a salad this summer for a sweet anise flavor and celery-like crunch! Alternatively, experiment with adding fennel fronds to pesto, or caramelizing it and adding it to a Mediterranean-style pasta dish. 

Image Sources: Siskiyou Seeds, Master Gardeners of Prince William

Recipe of the Week:

Barley, Fennel, and Beet Salad

By: ALISON ROMAN

Recipe & Image Source: Bon Appetit

Yield: 6 Servings

Ingredients:

• 2 cups cooked barley (from about ⅔ cup dried)
• 1 fennel bulb, thinly sliced
• 2 small golden beets, thinly sliced
• ½ small red onion, thinly sliced
• ¼ cup chopped toasted almonds
• ¼ cup torn fresh mint
• ¼ cup olive oil
• 3 tablespoons Sherry vinegar or red wine vinegar
• Kosher salt and freshly ground black pepper

Instructions:

1. Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper. Enjoy!

News and Noteworthy:

UW Farm Upcoming Involvement Opportunities:

Work Study UW Farm Student Staff – Paid Position

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

Career Opportunities in Agriculture & Food Systems:

• Executive Director- Food Alliance
• WA Eat Local First Jobs Board 
• Farmers Markets Positions

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

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