The UW Biology Greenhouse is looking for an enthusiastic, plant-loving undergraduate greenhouse assistant to help with plant care!
General Duties/Description: Provide plant care support for UW Biology Greenhouse collections in Redmond and at the Center for Urban Horticulture.
* Irrigate, fertilize, weed, prepare soil mixes, prune, and perform general plant care for research and teaching functions
* Plant propagation by seed, cuttings, and division
* Clean greenhouse, equipment and adjoining plant growth areas, including sweeping, pot and flat washing, and power washing
* Assist in plant records collection, including inventory, labeling, and data entry
* Use of variety of hand tools including pruning shears, shovels, saws, and rakes
Requirements:
1. 

The UW student chapter of the Society for Ecological Restoration’s (SER-UW) native plant nursery is located on campus at the Center for Urban Horticulture (CUH). It is a student run operation that provides plants to the on-campus restoration projects that SER-UW manages. This year, with the support of a Campus Sustainability Fund grant, the nursery is expanding by developing experiments and curriculum on plant propagation and production. 

School Garden Teacher/Environmental Educator for Multi-age Montessori Setting (Renton)
Compensation: $15 – 17 per hour (DOE), 16 hours per week
Cedar River Montessori School is looking for a part time (16 hrs/week) gardening teacher/environmental educator for students age 3 – 14. We have three formal gardens and 12 acres of wooded campus. Our gardens include a large vegetable garden, a pollinator garden and a meditation garden. 

From CSA Member Charlotte Smith 
Here is the Green Soup recipe I use when I have an over abundance of greens that I need to use up before they go bad.  It is delicious- my family eats it up quickly but it also freezes well.  I add everything green (spring mix, lettuce, kale, chard, etc.) from my CSA  bag, including the green top leaves (of carrots, celery, radishes, etc.) and the herbs (parsley, cilantro, etc.)  It changes the flavor each time but is always tasty.  

By Josh Furman
These past few weeks have been a wonderful reminder of how incredible the UW Farm CSA truly is! Each week we have all been lucky to enjoy such a bounty of produce, and our plates have been so intensely colorful. Here are a few simple creations.

A salad of radicchio, plums, shiso, and a vinaigrette made with plum jam! 

By Josh Furman

With the temperature rising, it’s nice to have some fast and fresh salads that don’t require you to warm the stove and heat your house! This salad is a breeze, and works well with whatever crisp vegetables you have in your CSA!
For the Dressing

2 tablespoons honey
1/4 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons peanut butter
1/2 teaspoon salt
1 teaspoon Sriracha (a little more if you like heat)
1 garlic clove minced

For the Slaw (feel free to use whatever crisp vegetables you have in your CSA box)

3 cups of thinly sliced cabbage
1 cup sliced carrots
1 bunch of radishes thinly sliced
1 pint of peas, thinly sliced
2 medium scallions, thinly sliced. 

By Josh Furman
I love the way that a little char, salt and pepper can bring out the best of summer produce! When I am stumped with how to best use my CSA vegetables, I oftentimes put them on the grill, and pack everything into containers for use later in the week.
For all of these recipes, you will slice your vegetables, and sprinkle with salt and pepper. 

By Josh Furman
The first CSA box truly gave us an opportunity to eat fresh, and this recipe allows you to use up a number of items that will continue appearing in your box. This salad comes together in a flash, and is great for midweek. A bright dressing, fresh herbs, and different textures make this a fun salad to eat on the side or a substantive entree with the addition of a protein. 

By Josh Furman
They say that April showers bring May Flowers, but it’s our crazy Spring that has covered plants in blossoms and caused vegetables and herbs to bolt sooner than expected. The flavors of the season are quickly passing us by, so take the opportunity to use the blooms in some flavorful infusions. You can really mix and match to your taste preferences, but here are a few ideas:

 
Chive Blossom Vinegar- This beautiful magenta vinegar is a great flavor enhancer in salad dressings. 

By Josh Furman

This is a great blueprint for a Kimchi that can be made throughout the growing season. A more traditional Kimchi can be made with napa cabbage and daikon radish, but the recipe is incredibly flexible, and allows you to try whatever ingredients you find in your CSA box or at the farmers market. Napa cabbage can replace bok choy, green onions can replace garlic scapes, all radish/no radish, all carrot/no carrot, throw in some kohlrabi….the opportunities are endless!