Oct 2, 2024 / The Weekly Dirt / persis

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The Weekly Dirt 10.02.24

10.02.24

Around The Farm

Homemade Salsa: Connecting Mexican Heritage with the UW Farm Experience
  

by Sasha Crawford, UW Farm Work Study Student Staff, Masters of Landscape Architecture, College of Built Environments, UW ’26

My name is Sasha Crawford, and I joined the UW Farm the summer quarter, as a full-time work-study student.

As classes begin this fall, and my availability to work at the farm wanes, I reflect on an amazing summer of learning and growth in my first few months at the farm.

My proper introduction to the farm came earlier in the year, during the spring quarter earlier this year, with a class field trip for my Ecological Systems Studio (LARCH403) in the Masters of Landscape Architecture program, College of
Built Environments.

My group was given a design scenario which entailed doubling the acreage of the UW Farm while supporting the unhoused population. Our concept included an expanded orchard space, apiary, arable land, tool storage, community cooking spaces and so much more. 

When I began working on the UW Farm, I began to realize how mighty the power of the collective is and the incredible dedication of our staff, interns, and volunteers. Building a community at the farm and sharing experiences ranging from pizza bakes, to the defense of our crops at any cost from waves of attacking deer, have cemented this summer as memorable and rewarding. Although we valiantly defended our tomato plants this year, they didn’t yield quite enough to supply one of my culinary comforts– fresh salsa.
                                   

                      Chipotles in adobo, the magic flavor bomb

My lifelong love for Mexican culture and cuisine most likely stems from the recent discovery that my family has roots in Mexico. Cooking is a passion of mine, and my salsa is a point of pride and I often try to find any excuse to make it. Luckily, a wedding this past weekend meant I could share two of my favorite recipes, salsa de chipotle and salsa de aguacate. I have attached my take on these recipes below, but please note: the spirit of making a salsa is to add ingredients to your taste. ¡Provecho!
                                   

Sasha’s Salsa de Chipotle

Ingredients:

  • ½ White Onion, outer skin removed

  • 2 cloves of garlic

  • 1 jalapeño pepper

  • 2 poblano peppers

  • 4 chipotles in adobo sauce (or as many as you’d like)

  • 4 roma tomatoes

  • Handful of cilantro *including the stems!*

  • Pinch of salt to taste

Sasha’s Salsa de Aguacate

Ingredients:

  • 2 cloves of garlic

  • 1 jalapeño pepper

  • 2 poblano peppers

  • 10-12 medium tomatillos 

  • 2 medium to large avocados

  • Handful of cilantro *including the stems!*

  • Pinch of salt to taste

Method

Place all peppers, half an onion, and tomatoes on a baking sheet and spray with neutral cooking oil. Set your oven to broil and char the veggies, around 3 minutes depending on the strength and size of your oven. 

Don’t be afraid to blacken the veggies, as it will yield a deeper flavor. Be sure to check and flip them very regularly if you think they need more time. Let the veggies cool and remove skin if desired.

In a food processor, combine all ingredients and pulse until you reach your desired consistency (I like some heterogeneity). 

The avocado salsa will resemble a guacamole, but the acidity of the tomatillos will actually keep it from going brown too quickly. 

The chipotle salsa is a deeply complex and smoky salsa. Whether making one or both, they both go excellent with a heaping bowl of chips or your favorite Mexican dish!

Recipe of the Week:

Winter Squash, Summer Squash and Black Bean Enchiladas

Squash and Bean Enchiladas

Photo above and Recipe below by: Ree Drummond Food Network
 

Ingredients: 

  • 1/2 medium buttercup squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
  • 1-2 zucchinis, cut into small cubes
  • 1/3 cup vegetable oil 
  • 1 teaspoon chili powder, plus more for sprinkling 
  • 1 teaspoon ground cumin 
  • 1.5 teaspoon kosher salt 
  • Freshly ground black pepper
  • 1 large onion, diced 
  • One 15-ounce can black beans, drained and rinsed 
  • Three 15-ounce cans green enchilada sauce 
  • 16 corn tortillas 
  • 3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces) 
  • Chopped fresh cilantro, for topping 

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Toss the squash and zucchini, 4 tablespoons vegetable oil, 3/4 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
  3. Meanwhile, heat the remaining vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
  4. One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
  5. Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash and zucchini. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
  6. Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro! and maybe some of Sasha’s salsa!

News and Noteworthy:

Annual Networking Event at the Organic Farm School

The staff and students of the Organic Farm School (OFS) invite you to attend the second annual networking gathering at our farm on Whidbey Island. Following on last year’s success, the event will provide an opportunity to learn more about our training programs and community engagement activities, as well as to network with attendees who share an interest in training the next generation of organic farmers.

Wednesday, October 16th 

Please arrive by 3:00 for introductions and a brief presentation by Helen Price Johnson, State Director for USDA Rural Development, followed by a farm tour. 
Cold beverages will be available. Field snacks, salad, and locally-made fruit pie will be served beginning at 4:30 until 6:00.

Organic Farm School, 6390 Maxwelton Road, Clinton WA …10 minutes from Clinton ferry terminal and 45 minutes from Oak Harbor

Email Walt Blackford <waltb@whidbey.com> to RSVP!

WSU Snohomish County Extension: Growing Groceries 2024-2025 Education Series

In partnership with WSU Snohomish County Extension Master Gardeners, the Growing Groceries Education Series brings together beginning and experienced gardeners with speakers and topics focused on growing healthy food using sustainable gardening practices.

All classes take place on Wednesday evenings, 7:00 – 9:00pm
Starting October 9th – Ending March 26th

Follow the link for more information and registration.

NW Fruit & WSU Apple and Pear Sample the Harvest Day

Saturday, October 12, 9:30 a.m. to 3 p.m.
Mt Vernon, WA

You will have the opportunity to taste and harvest the many varieties of apples, Asian pears, European pears as well as other kinds of fruit. A tasting station will allow you to sample the different varieties of apple grown in the fruit garden. Bags will be provided so people may harvest fruit to enjoy fresh or preserve.

This event will feature guest speaker Dr. Cameron Peace from WSU Pullman, who will talk about his apple DNA testing program, which allows him to identify the variety and parentage of apples based on a leaf sample. Other experts will discuss their favorite cultivars and which varieties grow well in our climate.

Follow the link for more information

Autumn 2024: Food Systems & Sustainable Development Goals Seminar Series

Thursdays, 12:30-1:20 p.m
Sept 26th – Dec 5th 
Kane Hall 120 (KN120)
Instructor: Yona Sipos

With five years left to achieve the United Nations’ 2030 Sustainable Development Goals, food systems have emerged as a guiding framework to achieve progress on all 17 goals. Food systems are transdisciplinary, cross-sectoral, and fundamental. Exploring solutions in this space therefore often works across multiple goals and toward the aim of “peace and prosperity for people and the planet”. In this seminar, we’ll explore a cross-section of food systems and these global goals, across economic, social, and ecological agendas, and hear from leaders and practitioners contributing to these spaces.

All UW students, faculty, and staff members are welcome to attend with or without registering.

Follow the link for more information

Taste of PNW Organic: a dynamic farm-to-wholesale trade event

Thursday, November 14, from 1-7 p.m
in conjunction with this year’s Tilth Conference in Vancouver, WA

Designed to foster connection and sales opportunities between organic producers (and those transitioning to organic) and wholesale buyers of organic grains, fruits, vegetables, and other organic products, Taste of PNW Organic will feature interactive panel discussions, an industry trade show and collaborative networking. All are invited to learn, network, sample, and explore sales relationships, plus enjoy a delicious happy hour!

Advance registration is required by Monday, October 28.
Follow the link for more information and registration.

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:

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.  

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
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: Erica Fong, 2024-25 Americorps Education and Outreach Lead at the UW Farm
Around the Farm: Sasha Crawford, UW Farm Work Study student staff, Masters of Landscape Architecture at UW ’26
Recipe of the week: Ree Drummond, Food Network
Contributing Editors: Perry Acworth, Farm Manager; Rebecca Alexander; Librarian, Manager of Reference and Technical Services, Elisabeth C. Miller Library
Photo Credits: Perry Acworth, Chipotle photo sourced from ‘Venturists’. Other photos retrieved from the internet and noted in sections 

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