08.21.24

Around The Farm

Farm ‘Fits
By Zereen Gesmudo, UW Farm Nutrition Education Intern, Majoring in Art:3D4M in the College of Arts and Science & Nutrition Minor in the School of Public Health

Of all of the exciting new things that I learned at the farm, from how to properly harvest peas to pruning tomatoes, the one thing that always stuck out to me is ensuring I have functional and weather-appropriate clothing for farm work.

During the warmer months, it’s essential to wear lighter clothes rather than darker clothes as they absorb less heat. It’s also important to have some shade on your head to prevent yourself from getting overheated. A nice summer hat or straw hat will do the trick!

In the colder months, it’s the opposite. To stay warm out at the farm, you should wear long sleeve shirts and long pants. Make sure you layer!
 
Here are some tips and tricks for staying cool and warm at the farm. As an Art major, I also wanted to share some stylish farm fits:

Photo Album: Weather-Appropriate Farm & Garden Outfits

Feeding the Worms
This stylish outfit is great for when you’re feeding the worms. At the UW farm, the worm shed can get very warm, so having a t-shirt with some long pants can help you cool down while also keeping a bit warm.

Harvesting Peas
Pea harvesting is always a fun activity, so why not have a fun outfit to pair along with it? While harvesting the peas, you might even steal a few bites from some of your harvest. A refreshing reward for all the work you’ve done!

Weeding
While weeding can be quite a tedious task, it also gives you a break from doing any intensive labor on the farm. Having some long pants while weeding can offer protection when you’re kneeling on the dirt, getting any stubborn weeds out.

Pruning Tomatoes
Because tomatoes are a hot weather crop, it’s essential to stay cool. Having a short-sleeved shirt paired with lighter colored shorts is key to surviving the heat. Throw in a fun hat as well to keep from getting sun-burnt on your scalp!

Thank you Zereen and the Career Internship and Development Fund for supporting our Nutrition Education Internship this season!

Zareen Gezmundo has been involved with the UW Farm and the UW Food Pantry as a volunteer for multiple quarters. She has demonstrated a sincere interest in an internship at the UW farm and through this internship aquired a real world experience outside of class that combines her Art major with her Food Systems Nutrition and Health minor. This was an uncommon combination of interests and the UW Farm enjoyed providing this opportunity.

Produce Highlight: White Bush Scallop Squash
By: Erica Fong, 2024-25 Outreach and Education Americorps Volunteer

According to Seed Savers Alliance, the Squash family is comprised of annual plants and all members have imperfect flowers. Members in this family are somewhat tricky to save seed from because the risk of cross pollination is extremely high.

Squash, or cucurbita, have a long history in North America, and are a primary crop of Native Americans. Grown as part of the “Three Sisters” , this demonstrates a symbiotic plant relationship. According to the Smithsonian, squash seeds have been found in Ecuadorian caves dating back to 12,000 years ago. The White Bush Scallop squash, as seen on the cover photo, is a variety of the Pattypan squash which notably is round and has scalloped edges. 

At the UW Farm, the seeds used to grow our White Bush Scallop squash were sourced from Southern Exposure Seed Exchange. See their details on the seed below:

Recipe of the Week:

Stuffed Pattypan Squash

By: Gather and Dine
Image and Recipe Source: Gather and Dine

Ingredients: 

• 4 pattypan squash (any variety, including White Bush Scallop), about 2 pounds, stems removed
• 1/2 pound cooked protein (such as Italian sausage)
• 1 cup cooked sorghum or any flour
• 1/2 cup crumbled feta
• 1/4 cup chopped Italian parsley
• 2 tablespoons pine nuts
• 1/4 cup whole wheat panko crumbs
• 2 teaspoons extra virgin olive oil
• 1 small clove garlic, minced
• Any other veggies diced up!

Instructions:

1. Preheat oven to 400.
2. Slice the squash in half lengthwise. Scoop out and discard the seeds with a spoon, being careful not to tear through the squash. Lightly brush the insides of the squash with olive oil and sprinkle with kosher salt.
3. In a small mixing bowl, toss together the sausage, sorghum, feta, parsley, and pine nuts. Season to taste with salt and pepper. Divide filling evenly among the squash halves, piling it up in the center.
4. In a skillet over medium heat, heat the olive oil and garlic until garlic is fragrant, about 30 seconds. Add the panko crumbs and stir until evenly coated for another minute or so. Sprinkle bread crumbs over filling.
5. Bake for 30-35 minutes, until squash is tender and tops are golden.

News and Noteworthy:

UW Farm Upcoming Involvement Opportunities

We are now hiring paid and unpaid interns for Autumn quarter! Check out these opportunities on our website.

Career Opportunities in Agriculture & Food Systems:

• Executive Director- Food Alliance
• Lead Farmer
• Farm to Table Server
• 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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