07.24.24

Around The Farm

Agroecology in Action on the UW Farm
By Phoebe Clifton, Program on the Environment: Environmental Studies, Vermicompost Intern

Ever since its creation in 2004, the UW Farm has committed to strengthening people’s connection to both food and the environment, recognizing that the two are deeply intertwined. Agroecology is the practice of using local ecosystems to shape agricultural practices, rather than imposing unsustainable growing practices that will eventually degrade the land and harm nearby communities. The High-Level Panel of Experts on Food Security and Nutrition, an organization under the UN, created a list of the 13 principles of agroecology that focus on scientific and social collaboration. These principles include practices that are widely accepted by those passionate about revolutionizing our food system, including input reduction, participation, social values & diets, and co-creation of knowledge. As an environmental studies major working as the vermicompost intern, I am invested in the increased environmental and social awareness of the UW Farm, and want to highlight some of the agroecological initiatives being taken on-site. 

The farm is home to an industrial vermicompost facility, which hosts red wiggler worms that are fed the vegetable waste produced by harvesting and packaging produce. The goal of this system is to reduce off-farm inputs of fertilizer by instead applying vermicompost to the planting beds and recycling food waste from the farm on-site rather than sending it to industrial composting facilities. 

The participation and co-creation of knowledge principles of agroecology are met through the educational emphasis of the UW Farm. Several urban farming, plant biology, and environmental classes include hands-on opportunities at the farm, as well as student internships. These all provide opportunities for students and volunteers to learn from the farm managers and staff about wherever their agricultural interests lie. The relationship between the UW Farm and the people who work on it is mutual, since the farm would not be able to meet its production needs without the passion and labor from the UW student body and community. The aquaculture plot and native garden at the UW Farm are examples of indigenous agriculture that aim to strengthen ties between people and land, which is an important principle of agroecology. The inclusion of different diets and growing techniques is essential to creating a more sustainable food system that repairs connections to land rather than tearing them away. While this is not an exhaustive list of everything the UW Farm does to promote healthy connections between food, people, and their environment, it is a beautiful testament to what can be accomplished when so many passionate members of the community work together.
 

Recipe of the Week:

Kohlrabi Curry (Knol Kol Bhaji)

By: Archana Mundhe

Recipe & Image Source: Ministry of Curry, Archana Mundhe)

Kohlrabi Curry is stir-fried Kohlrabi cooked tender with nutty mung dal (yellow gram lentils) and spiced with a few basic Indian spices. Ready in just 30 minutes this EASY and delicious vegan curry makes for a perfect meal served with hot roti or with rice for a gluten-free meal.

Ingredients:

• 1 lb Kohlrabi (about 3 bulbs)
• 1/2 lb zucchini (about one small zucchini)
• ½ cup mung dal
• 1 cup warm water
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ⅛ teaspoon asafetida
• ½ teaspoon turmeric
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon garam masala
• 2 teaspoons kosher salt
• 1 cup water
• ¼ cup cilantro finely chopped

Instructions:

1. Rinse mung dal and soak it in warm water while you prepare the Kohlrabi.
2. Remove the Kohlrabi stems. Reserve the bulbs and tender leaves. Peel the outer skin of the bulb and discard. Dice the peeled bulb into half-inch cubes. Finely chop the tender leaves.
3. Slice the zucchini into small cubes.
4. Drain the water out of the soaked mung dal.
5. Heat oil in a medium pan. Once the oil is hot add mustard seeds and allow them to pop. Add asafetida and turmeric.
6. Add diced kohlrabi and mung dal to the pan. Mix well and cook covered for low-medium heat for 5 to 7 minutes.
7. Add the chopped leaves and ground cumin, ground coriander, red chili powder, garam masala, and salt. Mix well.
8. Add water and give a quick stir. Cook covered on low to medium heat for 5 to 7 minutes or until the kohlrabi pieces are cooked tender.
9. Turn the heat off and garnish with cilantro. Serve hot with Roti or Bhakri.

News and Noteworthy:

UW Farm Upcoming Involvement Opportunities:

FALL POSITIONS???

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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