By Kristin Choe, UW Farm Intern, majoring in Food Systems, Nutrition, School of Public Health
My name is Kristin and I am a General Farm intern with a food security focus for the summer quarter. I am focusing on food safety and security, which is related to my major. Although this is my first season on the campus farm, I have gained so much knowledge about food safety and security that I cannot wait to share with you!
Many people, including myself, purchase produce at the grocery store without even thinking about how much work goes into the farm to table process, especially in regard to food safety practices. Having the opportunity to be an intern at the UW Farm this summer has helped me appreciate my produce so much more and the hard work of growing, harvesting and distributing to the community.
Food safety in agriculture is one of the most important practices in keeping consumers healthy and safe. I have learned, hands-on that to maintain the public health of consumers, steps must be taken to ensure safe produce by taking measures towards the prevention of food borne illnesses. Relatively recently, the Final Rule on Produce Safety (Rule) went into effect. The Rule established, “for the first time, science-based minimum standards for harvesting, packing, and holding of fruits and vegetables grown for human consumption. The Rule is part of the agency’s ongoing efforts to implement the FDA Food Safety Modernization Act. “
At the UW Farm, food safety practices were first implemented in 2014 and continue today. Participation in GAP, was an important step in order to sell farm produce to UW Housing and Food Services, UW Dining and retail outlets. GAP pre-dates The Rule, so the UW Farm was very pro-active in implementing food safety practices.
Students and volunteers must follow proper hand-washing, sanitizing, and storage practices everyday on the farm to table process, and I have had the privilege of being able to experience this first-hand!
One of my favorite aspects of the UW Farm is being able to take home fresh produce that I know has been grown sustainably and in a food safe manner. This also allows me to practice food safety standards in my own kitchen.
After my farm shift last week, I was able to bring home ingredients and make a meal. I made summer squash, seared and seasoned with basil, salt and pepper (see photo, right).
I was able to experience the whole farm to table process of my favorite herb: basil.
Although the harvesting of basil seems simple, there is so much more to it than just a simple snip. We have to ensure our tools are clean, we have sanitized our rubber bands, and everyone has practiced proper hygiene. Only after we have complied with food safety regulations can we confidently distribute our farm-fresh produce to be used for at home cooking.
From color-coded harvest containers to sanitizing every single harvest tool, there is so much to learn about the prevalence of food safety on a farm. Clearly, food safety is a principle of farming that cannot be ignored, and I am so appreciative of being able to explore this myself. Next time I’m grocery shopping, you bet I’ll be thinking about what the produce had to undergo to make it to store shelves!
Recipe & Image Source: Korean Bapsang
This week, our CSA Shareholders are receiving Korean Shiso (also known as perilla) leaves in their boxes. The variety is known as ‘Kkaennip’ and was sourced from True Love Seeds. Ingredients:
6-10 Shiso leaves
For the Filling:
4 oz Zuccihni
1/4 tsp Salt
1/2 Small Carot
2-3 Mushroom Caps
1 Shallot or 1/4 onion
1 clove Minced Garlic
4 oz Protien of Choice (Tofu, Beef, Chicken, etc.)
1 tsp Soy Sauce
1 tsp Sesame Oil
1 tbsp Egg Batter (from batter made with following ingredients)
For the Batter:
1/4 cup Flour
3 Eggs
Cooking oil for pan frying
Instructions:
Finely chop the zucchini. Lightly salt. Set aside for about 10 minutes. Squeeze out the liquid. Finely chop the carrot, mushrooms, and shallot. Combine all the stuffing ingredients well by hand until evenly blended.
Wash both sides of the shiso leaves under running water, one leaf at a time. Shake off the excess water. Do not dry completely. Dredge both sides of the shiso leaves in the flour, one leaf at a time.
Place a shiso leaf on your hand. Add about a tablespoon of stuffing to the upper half of the shiso leaf. Spread evenly with a spoon. Bring the other half of the leaf over to cover the stuffing. Lightly flatten it with your hand. (Do this step for each leaf before the next step.)
Heat a large non-stick skillet and lightly oil, using a couple of teaspoons of oil, over medium low heat. Dip each stuffed leaf, one at a time, in the egg batter, carefully placing it in the heated skillet.
Cook for 2 to 3 minutes each side, adding a teaspoon or two of oil, until slightly golden without browning. Repeat until all the pieces are pan-fried. Serve warm with a dipping sauce.
Produce Highlight: Summer Squash ‘Green Machine’ Variety
By: Zereen Gesmundo, Nutrition Education Intern
The lovely summer squash is a delicious and nutritious vegetable that’s beloved by many. Although it’s eaten worldwide, there are many things you might not know about squash. Summer squash is grown during the summer season from July through September, hence the name, giving it a short growing span.
Surprisingly, summer squash is actually a fruit since it’s a flowering plant and contains seeds. This applies to the other plants in the same family such as melons, cucumbers, gourds, and pumpkins. The way cucurbits grow is in bush or vine form. Some may be trellised vertically to reduce space needed to reach full size.
In Native American tribes such as the Iroquois and Cherokee, they use a growing method known as “the three sisters”. With this method, corn, beans, and squash are planted together to nurture each other. The corn acts as a framework for the beans to grow up and wrap around. Pole beans are planted next, which help stabilize the soil, and contribute nitrogen, which fertilizes all the plants. Then, vining winter squash seeds are planted at the base of the beans and corn. As they grow the large spiked leaves of the squash protect the beans and corn, shading the plants roots and reducing weed pressure. With all of these crops working with one another, it enhances soil fertility and plant growth.
Not only is summer squash delicious, but it also has a lot of nutritional value! It is a good source of vitamin B6, which is helpful for maintaining skin health and red blood cells. Summer squash is also packed with vitamin C, which aids with cuts or wounds. Because the rinds are also edible, they’re very rich in carotene, which benefits eye health.
News and Noteworthy:
Every fall, KCD’s Community Agriculture Program provides free cover crop seeds to community gardens and farms throughout King County. This year, KCD will be providing the following varieties of free cover crop seeds to community gardens: Crimson Clover – Nitrogen fixer, less biomass, pollinator flowers Field Pea – Nitrogen fixer, edible shoots Forage Radish – Great for breaking up compaction Annual Ryegrass – Lots of biomass, outcompetes weeds, brings nitrogen to the surface Fava Beans – New by popular demand! Nitrogen fixer and produces an edible bean
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.
Around the Farm: Kristin Choe, Food Systems, Nutrition, and Health School of Public Health; Environmental Public Health, Food Security Intern
Recipe of the Week: Perry Acworth Contributing Editor: Rebecca Alexander; Librarian, Manager of Reference and Technical Services, Elisabeth C. Miller Library
Photo Credits: Perry Acworth. Other photos retrieved from the internet and noted in sections
One of my favorite aspects of the UW Farm is being able to take home fresh produce that I know has been grown sustainably and in a food safe manner. This also allows me to practice food safety standards in my own kitchen.
