On Tuesday's work shift we had some dark and stormy clouds come in! It rolled right over us and we almost had to go in early. Thankfully it did not rain too much and we were able to stay out and weed! This is Taylor McDowell on Tuesday's work day. Taylor is an environmental science major with a minor in French. Taylor has been with the farm for three years!! We love having Taylor around the farm. She is a hard worker and loves being out there. Taylor is leaving this fall for a study abroad opportunity in France! Being on the farm is a great way to connect with new people and make friends while giving back to the community! I hope you all have a chance to get to know Taylor and all the other great people around the Student Organic Farm. Have a great day Farmers!!
-Your SOF Team
Our greenhouse is filling the flats with so many colorful plants! It is so exciting to see all of them growing so tall and strong. The farm has had a lot of great people helping us out with seeding. We should be transplanting pretty soon. Ames weather is looking up and we could not be more excited to start growing with all of you! Here are some photos of some of the seeds that have grown into wonderful, beautiful plants.
The Student Organic Farm has done some great seeding these past couple of weeks. Our bench in the greenhouse is starting to thrive and is all shades of green!
Here are a few pictures of the progress the seeds have made so far.
Also, we have the world's greatest greenhouse! There are a lot of other horticulture projects going on at Iowa State that we get to see.
1 dozen large kale leaves
1/2 cup raw whole almonds
1 cup freshly grated Parmesan cheese
1/2 cup fresh basil leaves
3 cloves garlic, very coarsely chopped
1/2 cup cold water
Juice of 1/2 lemon
1/4 teaspoon salt
1/2 cup extra virgin olive oil
Bring a large pot of water to boil over high heat and set up a medium bowl of ice water. Add the kale to the boiling water and blanch for 4 minutes, or until bright green and tender. Remove and put into bowl of ice water to stop the cooking process. Squeeze out excess water, then pat the leaves dry. Cut out and discard the center ribs.
In a food processor, pulse the almonds to break them up. Then add kale, cheese, basil, garlic, water, lemon juice, and slat. Pulse until roughly dcombined. With the machine running, pour in the oil. Continue to process until smooth, scraping down the sides of the bowl. Taste to adjust the seasoning.
The pesto will last for about 1 week stored in a tightly sealed jar in the refrigerator. Or freeze pesto in ice cube trays, transfer to a resealable plastic bag, and use them as needed.
Bring your lunch, bring your friends, come for fun, and picnic with us April 17th in support of locally grown food for Iowa!
We will be located on central campus from noon-3PM. ISU dining will have a tent featuring local grass-fed beef burgers, a local fresh spring vegetable medley vegetarian option, and a local gluten-free option. Over 130 students have committed already!
Like us on Facebook to get up-to-date news! Meet us there, rain or shine, to show your commitment to consuming more local foods!
In case you have not made it out to the greenhouse recently, our secretary, Ben Trieu, took some wonderful pictures of our recently seeded and now germinated plants. Some of these cute little seedlings will be sold at VEISHEA Village on April 12th, so mark your calendars. And there will be more opportunities to seed the week of April 14th.