With September’s arrival, so begins our thoughts of fall on the farm: swiftly flipping beds from one crop to the next to capture the last warm days and kick start our fall crops, transplanting others for over wintering, choosing garlic varieties for planting in October, and gearing up for the cover crop season.

Chrina Munn started September 1, 2022 as the farm’s new AmeriCorps Volunteer. She takes over from Dannette Lombert, who completed their 10-month contract in July.

The UW Farm has had a long relationship with food banks near campus. Before the UW Food Pantry was established, students donated farm produce to the nearby UDistrict Food Bank.

Looking Back on my AmeriCorps Service Term
Many of you have seen me running around the farm, managing volunteers, or maybe delivering produce to the UW Food Pantry. This was all due to my serving as an AmeriCorps member with the UW Farm. I began this full-time position in September 2021 and recently my term of service ended in June 2022. 

Purple kohlrabi is native to northern Europe and has been cultivated since ancient times. Kohlrabi is known as the “cabbage turnip” and is a popular vegetable in Hungary, Germany, France, Italy, and Russia.

As the Environmental Justice Intern for the Spring quarter, it was my goal to host an event to introduce people to the Farm and have them feel welcomed. The intended guests for this event were people of color, and specifically, registered student organizations focusing on marginalized identities. In recent history, outdoor spaces have been viewed, and statistically found, as white spaces. 

Within various cultures the utilization of harvesting weeds is a practice to sustain food security.  Chickweed, dandelion, shepherds’ purse, crabgrass, common purslane, shot weed, and lamb’s quarter are all known weeds harvested for consumption throughout a vast number of cultures.
Weeds that are harvested for consumption are often known by differing names and preparation styles across cultures. They may be consumed in a variety of ways, including cooked, baked, or raw in salads, sautés, sauces, stir-fries, soups, or in a pickled form. 

by Dannette Lombert, Food Security Lead, AmeriCorps Member
The UW Farm is Springing into the Season!
Happy Spring Equinox! Over here at the farm, we are well into the spring season. Our days are filled with starting seeds, transplanting, prepping beds, mulching, and harvesting. Now that the season is picking up with our seeds showing their true leaves and hardening off, we have added more volunteer shifts! 

Learn about Environmental Justice and how the UW Farm works to create a just community.

Tired of just salad or sautéing your kale? What about some bright, nutty kale and peanuts pesto? Made with just a few simple ingredients you probably already have in your pantry. Super quick, super easy. All you need to do is to whizz everything together. It goes well with pasta, bread, pizza, sandwiches, and more!