by Carilyn Brandt, English Major, UW College of Arts and Sciences, 2027 and Dirty Dozen Club Member.
The Dirty Dozen is a student organization that serves to teach and practice sustainable agriculture with the UW community. This club will be a space for students interested in gardening, urban agriculture, and food systems both generally and at UW in particular to come together and share ideas about these topics and take action in these fields.
If you had asked me a year ago what the UW Farm and Dirty Dozen meant to me, I would’ve given you a surprised look and said, “the what?” It’s safe to say that farming hasn’t always been such a key part of my life. I came to UW a bit unsure of my direction, knowing I wanted to find a space on campus where I could make a positive impact and find my place but not knowing how that would happen.
I first heard about farming at UW through the awesome professor and farmer, Eli Wheat. In his Environment 100 lectures, I felt really drawn to the unit on agriculture. It stood out to me as a way to both reconnect with the land and combat climate change. It was something I could directly contribute to: something hopeful and real. I went to a Dirty Dozen club meeting for the first time in the Spring, and it’s one of the best decisions I’ve made. Some of my closest friendships have developed through this club, and it’s already given me so much practical knowledge about what being a good steward of the land and good community member is.
Collage above created by Dirty Dozen Club members 2024
What does farming mean to you? Last Friday in Dirty Dozen, we had a craft night and worked on a collaborative art project centered around that question. Each of us collected stickers, magazine cutouts, and other clippings that represented that idea to us, and compiled them in one big collage. It was fun to work together, listen to music, sip on apple cider (that we pressed ourselves!) and watch the collage take shape. For me, this project expresses everything about this community that I love so much: creativity, collaboration, and a fair dose of chaos and silliness.
I think I speak for all of us when I say that the UW farm and Dirty Dozen have become a special home and place of belonging on campus, especially at a school that can feel so huge. The people here care both about each other and the environment in a way that means so much. One of my favorite pieces in the collage says, “sense of place.”
I often think about how regenerative agriculture, wherever it exists, cultivates community in a beautiful way. To respect the land and farm it sustainably takes a lot of hands, and those hands have to work together. It’s hard work, but that collaboration results in communities of people, plants, and other beings that all support each other. In a world where division is so ubiquitous, farming is instead a space of connection (not to mention the delicious food)! Hopefully, through our collage, you get a small taste of the hope and excitement that this brings us all.
2 medium parsnips, peeled and finely diced or grated (in this week’s CSA!)
1 bunch collard greens, stems removed, leaves chopped (in this week’s CSA!)
1 small onion, finely chopped
2 garlic cloves, minced (in this week’s CSA!)
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp ground coriander
1/4 tsp chili flakes (optional for heat)
1 tbsp olive oil (or vegetable oil)
1 tbsp soy sauce or tamari (for depth of flavor)
1/2 cup cooked potatoes (optional, for creaminess)
Salt and pepper to taste
1 tbsp fresh cilantro, chopped (optional)
1 tbsp lime juice (optional for freshness)
Empanada Dough:
1 Egg
1 tablespoon Water
12 – 5-inch Puff Pastry Discs or Store-Bought Empanada Discs
Instructions:
Make the filling:
Cook the vegetables: In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Add the spices: Stir in the cumin, smoked paprika, ground coriander, and chili flakes (if using). Cook for another minute to let the spices bloom.
Cook the parsnips: Add the diced or grated parsnips to the pan and cook for about 5-7 minutes, stirring occasionally, until they soften and begin to brown slightly.
Add the collard greens: Stir in the chopped collard greens and cook until wilted, about 3-5 minutes.
Finish the filling: If using, add the cooked potatoes to the pan to help bind the filling together, giving it a creamy texture. Stir in the soy sauce, season with salt and pepper, and add lime juice and fresh cilantro for a pop of brightness.
Set aside to cool slightly while you prepare the dough.
Assemble the empanadas:
Roll out the dough: Once the dough is chilled, divide it into small portions (about 10-12 pieces). Roll each portion into a ball and then flatten it into a round disc (about 4 inches in diameter) using a rolling pin.
Fill the empanadas: Spoon a generous tablespoon of the collard greens and parsnip filling into the center of each dough circle.
Seal the empanadas: Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, and then crimp them with a fork to seal them tightly. If the edges aren’t sticking, you can dampen them with a little water.
Prepare for cooking: If frying, heat vegetable oil in a deep pan over medium heat. If baking, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Brush the empanadas with a beaten egg (or a flax wash for vegan) for a golden finish.
Cook the empanadas:
To fry: Carefully place the empanadas in the hot oil and fry for about 3-4 minutes per side, until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
To bake: Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crisp.
News and Noteworthy:
Volunteer & Support Beacon Hill Food Forest!
Beacon Food Forest is a haven for any person who needs food, community, and the solace of nature. Many of the people who love BFF are not able to donate. If you are, I hope that you can generously give at this critical juncture. Think about the hours of joy, comfort, and inspiration you find in the food forest. Think about how your funds can make that experience possible for the children picking berries, the adults learning about pollinators, and the elders sharing wisdom under the arbor in the food forest.
This year BFF is experiencing a significant financial shortage. In previous years we have received several local government grants that we were not awarded this year. Individual donations are down, as we all cope with inflation and post-pandemic finances. Unless they receive significant donations they will have to let go of their two staff. Please use this link to give generously and keep Beacon Food Forest growing strong!
Upcoming Events at BFF:
November 16th 10am-2pm
Third Saturday Work Party – Remote option!
Thursday November 21st, 6:30pm-8pm
Cultivating Connections Event #2
Food Forest Fridays 12pm-4pm
Volunteering & Tours
Rainier Beach Youth Conference
Saturday, November 23rd
10:00 AM – 2:15 PM
Rainier Beach Urban Farm and Wetlands
This event is organized by youth for youth and will feature workshops and activities that explore topics such as climate change, food access, and supporting wildlife. This conference will empower not just our youth but all people to engage with these critical issues and take meaningful action in their communities. Though this is a youth-centered event, all are welcome to attend.
There will be free lunch catered by local restaurants, a variety of learning opportunities, and a tabling session for opportunities related to the environment.
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.
This issue’s contributors:
Managing Editor: Erica Fong, 2024-25 Americorps Education and Outreach Lead at the UW Farm
Around the Farm: Carilyn Brandt Recipe of the week: Adri Ruff Contributing Editors: Perry Acworth, Farm Manager; 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
