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Wildcat Neighborhood Farm

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Kate Doughty,
Farm Manager
katherine.doughty@cwu.edu
509-963-1585

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June 2020 Farm Report

Welcome to the June 2020 Farm Report!

 

Hello Farm Friends,

Our mission is to support the education and wellbeing of our community at CWU. We’ve put together a short list of articles, books, and other media that can help us understand the history of racism in agriculture, to support an antiracist future of food.

We encourage you all to join us and engage in these resources. We firmly believe in the healing power of growing food, working with land, and sharing food with others. There is space for this at our Farm, and we are committed to promoting food sovereignty for our communities.

June on the Farm is full of anticipatory energy—waiting for our crops to start growing in earnest, watching for the yellows and pinks to start to emerge in the flowers from our peas and squash. We’re living for the vibrancy of our lettuce, and the tomatoes in our high tunnel are truly thriving. Day by day, we see life unfold before us. We are inspired to channel that energy into standing up for the lives of our CWU community.

With care,

Kate Doughty, Farm Manager

  • Books

Farming While Black, Leah Penniman

Freedom Farmers: Agricultural Resistance and the Black Freedom Movement, Monica M. White

 

  • PNW Region Black Owned/Operated Farms

Sky Island Farm—Humptulips, WA

Percussion Farms—Seattle, WA

Yes Farm—Seattle, WA

Nurturing Roots Farm—Seattle, WA

Black Futures Farm—Portland, OR

 

  • Articles/Fact Sheets

2012 Census for Agriculture Highlights, Black Farmers, USDA

To Free Ourselves We Must Feed Ourselves, Tracy Frisch, The Sun

Reckoning with Racial Justice in Farm Country, Gosia Wozniackia, Civil Eats

The Great Land Robbery, Vann R. Newkirk II, The Atlantic

 

Gardening from Home

Have you been interested in growing your own food? Growing food at home can be as easy as planting some potted lettuce on your front porch or in a sunny window. While growing watermelon or cucumbers may be hard to sustain indoors, you can easily grow vegetables such as lettuce or tomatoes on an outdoor patio or even next to your front door! Tomatoes typically require 18 to 24 inches of soil and can often be seen growing in a hanging planter or upside-down. Tomatoes like to be in mid to full sun, with consistent watering, and lots of love. Potted lettuce, or container lettuce, can often be seen growing in urban areas, outside of apartments or in front of buildings, as it is a versatile, easy to grow veggie. Potted lettuce requires 6 to 12 inches of room, lots of sun, and moist soil. Herbs are another easy way to start a garden. Cilantro, dill, rosemary, parsley, and lemon balm are just some of the herbs that can be easily grown in a windowsill or bright, sunny area.

 

Community Garden

By Miranda Maple

A member of the community garden for the last two years, Matilde Rodriguez can often be spotted transplanting sprouts, weeding beds, or talking with other community members at the garden. Growing up, Matilde was involved in farming in fields, picking produce such as berries, onions, cucumbers, asparagus, and eventually potatoes across the country. She was often accompanying her father, cousins, and uncles out into the fields. In her own plot, she grows a wide range of fruits and vegetables, such as strawberries, pumpkins, and onions. And she takes care of the weeding and watering for more plots than her own.

She explained that before having a plot, she would grow tomatoes and plants on her balcony in her apartment, always having plants around for her children to learn about and hide in.  Gardening has become a passion, taking care of plants from seed to flower. One of her favorite parts of having a plot at the community garden is being able to bring her daughter into a welcoming, educational environment where kids can responsibly learn how to grow and take care of plants.

 

Recipe from the Farm: Beet Salad

By Jack Mazzacavallo

Ingredients for the Roasted Beets

10 baby beets
1 Tbsp. extra virgin olive oil
½ tsp. salt
2 Tbsp. water

 

Ingredients for the Beet Salad

1 recipe roasted beets
½ cup Greek yogurt 
¼ cup toasted pistachios
½ lemon
¼ cup arugula
2 Tbsp. chopped mint
½ tsp. salt
2 Tbsp. extra virgin olive oil

                                       

Directions for the Roasted Beets

Trim the tops from the beets and rinse off any dirt. Toss the cleaned beets with olive oil and salt. Place in a baking dish along with the water and cover with foil. Place the dish in a 400°F oven for 60 to 90 minutes, until the beets are fork tender. Once the beets have cooled enough to handle, but are still warm, use a paper towel to rub off the skin. Set aside and cool.

 

Directions for the Beet Salad

Place the pistachios in a food processor and pulse until they are coarsely chopped.

In a mixing bowl, combine the Greek yogurt, ¼ tsp. salt, half the pistachios, and the zest and juice of ¼ of the lemon.

Cut the roasted beets into quarters and place in a separate mixing bowl. Add the mint, olive oil, ¼ tsp. of salt, and the juice of ¼ lemon and toss to incorporate.

Spread the yogurt mixture onto the bottom of a plate, leaving a well in the middle. Add the dressed beets to the well. Sprinkle the remaining pistachios and the arugula on top and serve.

 

Related Articles

Want some highlights of what's happening in the farming world?

How Black Farmers Are Trying to End Centuries of Racism, Huffington Post

The Quarantine Garden Has Taken Off, GrubStreet

 

 

Volunteer Opportunities

If you are interested in volunteering at the Farm in the future, check out the volunteer page on our website.

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