This past year (2014) we are started the process of making some of our very own varieties of tomatoes and winter squash!
The process begins with crossing two different varieties of a vegetable. Most vegetables have been bred to be homozygous (like AA or  aa instead of Aa… remember Mendel’s Punnett squares from Bio?) so that when you save seed from the plant after self pollination, all the seeds make the same kind of plant with same kind of fruit (same shape, size, color, and taste). 

The UW Farm. Oh what a place.
I was first introduced to the farm in August before my freshman year of college. I grew up with 18 raised beds in our backyard in Oregon that produced more vegetables than our family of four could use. My mom would fill baskets with the extra kale, peppers, tomatoes, lettuces, eggplants, cucumbers, and squash and send my brother and I off around the neighborhood to deliver the goodies. 

We had amazing year in 2014, connecting with hundreds of students and community members through events, food, and farming. We’ve compiled a detailed summary of 2014 on Farm in our 2014 Annual Report. 

Name: Sophie Solomon
Graduating in June, 2017
Major: Community, Environment, and Planning (intended)

What has been your involvement with the Farm? 
I started volunteering at the Farm as a Service Learner my first quarter of my freshman year. From there, I continued volunteering on the Farm and went on to be the Fundraising Coordinator. Now I’m the Manager of the ASUW Student Food Cooperative, a close partner of the UW Farm. 

Name: Elizabeth Muntean
Graduating in June, 2015
Major: Evolution and Conservation Biology
Minor: Environmental Science and Terrestrial Resource Management

What has been your involvement with the Farm?
I was a volunteer at the UW Farm for 2 years and am currently a coordinator at the CUH site.
How has the Farm impacted your experience at UW?
Being involved at the farm has allowed me to grow into the person that I wanted to become, surrounded by a wonderful support group that brings sunshine in the gloomiest of days! 

Internship Title: UW Farm Intern (3 positions)

The goals of the UW Urban Farm are multiple:

Provide students with practical urban farming experience, from plan to production to table;
Link directly to academic programs in the study of food, including but not limited to: coursework, independent research, and capstone and culminating experiences;
Create a model of sustainable urban production at the UW;
Provide reliable, predictable, and quality produce for UW Housing & Food Services, CSA members, and other customers;
Provide produce for other uses including but not limited to events, fund-raisers, and gleaning;

Internship Description:
During the course of the 2015 growing season, student farm interns will learn and practice practical aspects of sustainable urban agriculture including: greenhouse work, transplanting, direct seeding, irrigation, pest/disease and weed control, harvesting, washing and marketing. 

Read below for more information, or visit our crowdfunding page at https://uw.useed.net/projects/120/home

 Help us Grow The UW Farm!
We’ve just launched a crowd-funding campaign to raise $9000 to grow the Farm and add much needed infrastructure to make us an even better resource for students and the community.
We are looking to build:

a new cob oven1 and shelter for gatherings,
reusable and portable hoop houses2,
and a new, conveniently located wash station. 

Farm Alumni Michelle Venetucci double majored in Community, Environment, and Planning (CEP) and Anthropology at the UW, graduating in 2011. During her time here she volunteered at a nascent UW Farm; read about her experience at the Farm during it’s early years and how it impacted her academically and professionally.
How you were involved in the farm?
I was involved with the farm from 2008 – 2011. 

The UW Farm is the student run farm at the University of Washington. With three locations across campus, specialized sustainable agricultural activities, and weekly events, we offer exciting opportunities to the student body and local community to get involved in urban agriculture.
We are in midst of a lot of activity and growth at the Farm, and need to fill several volunteer leadership positions for the 2014-2015 school year and beyond. 

During our November potluck, Josh Furman demonstrated how to make all sorts of delicious things with squash, because, well, it’s that time of year. Here are his recipes, as promised:
Roasted Winter Squash Salad

2-3 winter squash sliced
1 onion sliced into wedges
1/2 tablespoon sumac and 1/2 tablespoon nigella seeds (optional)
2 tablespoons sliced almonds or other crushed nuts such as pistachios.