Hardy Fuchsia love sun and do fine in part shade.  Once established they tend to be drought hardy plants – I have one in my yard that I never water in summer and it has thrived over the past 15 years.  They are the hardiest species of the Fuchsia genus and are rated for USDA Zones 6 & 7.

07.05.23

Around The Farm

Polyculture and the Three Sister's Growing Method

By Chrina Munn, UW Farm AmeriCorps Food Security Lead, UW Alum '20
Hi, my name is Chrina and I am the '22-'23 AmeriCorps Food Security Lead for the UW Farm. I started my service in the fall of last year and got to experience the end of the 2022 growing season. 

1)    Libertia peregrinans                                                             New Zealand Iris

An iris in which each bloom only lasts a day, but blooms prolifically for several weeks.
Named/honored after Mde. Maire-Anne Libert, a Belgian botanist, mycologist, and plant pathologist.
Has sword-shaped leaves, only about one foot high off the ground, and easy-to- miss blooms.
Found in the New Zealand Entry Garden, at the north entrance of John Wott Way (U-shaped path). 

06.28.23

Around The Farm

UW Farm and UW Architecture Celebrate Ribbon Cutting of World Cultural Kitchen

By Perry Acworth, UW Farm Manager

On June 8th, at the Center for Urban Horticulture, the UW Farm and the College of Built Environments, Neighborhood Design-Build Studio course celebrated the completion of the first phase of a World Cultural Kitchen. 
It was funded in part by a 2021 grant from the American Public Garden and UW Botanic Garden Urban Agriculture Resiliency Program, a Campus Sustainability Fund grant, and neighbor, Northwest Horticulture Society  board member and donor, Emily Dexter. 

06.21.23

Around The Farm

Purslane; An Edible Weed Packed With Nutrition

By Althea Ericksen, Senior, Environmental Studies, UW Farm Intern and Communications Coordinator

Hi all!

It’s Althea, the newsletter editor, writing to you again, this week looking at the edible weed purslane.
Historically the origin of purslane isn't known, but was reportedly common in the Roman empire. Based on its plant structure with thick succulent like leaves it likely came from desert regions, but grows on most continents.  

06.14.23

Around The Farm

The UW Farm Grows Relationship with Campus Dining

By Olivia Schwartz, Senior, Environmental Science, Campus Food Systems Intern
Hi, my name is Olivia Schwartz and I am the UW Farm Campus Food Systems Intern this quarter! As a student studying Environmental Science in the School of Environmental and Forest Sciences (SEFS).
I first found out UW had a farm when I saw their produce on the shelves at UW Dining's, District Market during my freshman year. 

1)   Equisetum arvense L.                                                                    Horsetail

Equisetum arvense (commonly known as “horsetail”) is native throughout the temperate and arctic areas of the northern hemisphere – any place with wet or damp soil with some sunlight.
Colonization relies heavily on its extensive, deeply-penetrating creeping root system and to a lesser extent, on spore production. During the winter, the foliage dies to the ground. 

Hello UW Farm Community!

My name is Aisling Doyle Wade and I am entering my seventh week back at the farm as the Production Manager. I started my journey with the UW Farm back in 2017 when I was an undergraduate freshman at UW. I ended up spending much (if not most) of my time as a student on the farm or working on farm related projects. 

06.07.23

Around The Farm

Meet the UW Farm's New Production Manager! 
 
Hello UW Farm Community! 

My name is Aisling Doyle Wade and I am entering my seventh week back at the farm as the Production Manager. I started my journey with the UW Farm back in 2017 when I was an undergraduate freshman at UW. I ended up spending much (if not most) of my time as a student on the farm or working on farm related projects. 

In Japan, the seeds of the nutmeg yew are desirable to be roasted and eaten or used to produce a cooking oil with a subtle nutty flavor highly prized in some circles for tempura. The ‘nuts’ are rich in vitamin E as well as sciadonic acid, known to reduce cholesterol.