Farm-to-Table



Farm-to-Table e-News SEPTEMBER 2009To unsubscribe, please send e-mail with subject heading “unsubscribe” HERE________________________________The Corn Harvest has taken over our lives the past few weeks! Cal Silver and Jess Gerencser have been picking corn almost everyday from the Farm-to-Table plot out on highway 10 – and they can’t pick it fast enough!We’ve been selling a variety of corn at the Friday and Saturday Farmer’s markets, Serendipity and Peaches n’ Cream, for $4 a dozen. It was a great harvest, and unfortunately the raccoons finished it off for us. Thanks to everyone who supported us and got their share of the crop!3252470217170-9398013970Inside This IssueC orn, Corn and MORE CORNGlendive Eat-In Great SuccessOnly two more Farmer’s Markets left!Culinary Classes at DCC have started! See what Chef Garth Clingingsmith has to say about his class…High Tunnel grant proposalGlendive HARVEST FESTIVAL October 18th!Cal and Jess in the morning sun, pickin cornSaturday Farmer’s Market: what’s there?Harvest is in full swing and the Saturday Farmer’s market has never been busier, with live music, free samples, hot coffee and a steady crowd (especially since ALL vendors accept WIC coupons)!So what do we have? Here’s a list so you can prepare!CornSwiss chardOnionsPotatoes (red and yukon gold)Tomatoes (heirloom, cherry, yellow, many many)SquashBeetsTurnipsCucumbersFresh herbsHomemade pickled and canned goods; beets, pickles, relishes, jams, jellies ---------BiscottiFry breadCinnamon BunsBaked goods; cookies, cakes, pies, breadsCommunity Garden Season winding down…The Community Garden has had a great season and it’s not over yet (although it looks like the coons are speeding up the process). Potatoes will be harvested in the next few weeks in addition to some other root veggies and PUMPKINS! If you’ve been out there recently there’s no doubt you have seen the new addition to the Community Garden – the hoop house! The plastic is on the greenhouse skeleton and it is ready for the winter season. Cal, Jess and Bruce will be putting in hardy, leafy greens for the winter harvest (spinach, kale, beets). We’re hoping to get a community board up in the garden as a place to share notes, seeds, problems and solutions that come up during the garden season.There was a community garden meeting on Wednesday, September 16th to debrief about the season and plan for next year, if you couldn’t make it and want a plot for next year, contact Bruce or Sherri at 377-4277. The NEXT meeting will be in early spring.-24638058420 Glendive’s Very First…Contests Glendive, MTCome join us in Lloyd Square Park on Sunday October 18th for Glendive’s very first Harvest Festival. Celebrate the most wonderful time of the year while surrounded by local food, local beverages, games for kids and adults, eating contests, prizes, local shops and live music. Bring your family, friends, and pets and don’t make any other plans!Sunday October 18thLloyd Square Park Starts @ 11 a.mAnd much more….. Cider Beer2009Local Food MusicGames HARVEST FESTIVAL[Say more about your event here. You can share information about your organization, the plans you are making for the event, or items attendees should bring. If you do not need to provide more information about your event, delete this text.]SUMMER PICNIC!-374015-55880Healthy Fact of the month:CORN:Despite what you may have heard, fresh corn is actually packed with nutritional value! It contains Vitamin B, Thiamin, Vitamin B6, Niacin, Riboflavin, and Folate. It is also packed with Phosphorus, Magnesium, Zinc, Copper, Iron, and Selenium. Its great for skin care, Digestion, and maintaining a low cholesterol level. You can look for corn at your local farmers market the next couple of weeks. You can grill corn, boil corn, or even just cut it off the cob and add it to a salad, or salsa. It is great for canning and dehydrating. You can also freeze it right on the cob and keep it for the winter. For recipes, just ask the farm-to-table staff! Calendar of EventsSaturday Farmer’s Market – EVERY SATURDAYFREE COFFEE and SAMPLESLIVE MUSIC****Only a couple left, if you haven’t been able to make it yet this season, now’s the time with harvest fully underway there’s SO much to choose from!!****Harvest Festival, October 18th Lloyd Square ParkGlendive’s first annual Harvest Festival! Games, prizes, food and local vendors. Don’t forget to check your e-mail for our next committee meeting!Sept-25-26th 4-H State Leaders forum in SydneyLUNCH AND LEARNS! Conference room of the Prairie Development Center October 6th at 12:15pm Culinary Classes with Chef Garth Clingingsmith, In his own words:“…we'll have a great time and, at the end of the day, eat like kings”3627120664845We have seven students enrolled in the class--Introduction to Culinary Arts. We're meeting in the Family and Consumer Sciences (FACS) classroom at DCHS. It's an almost ideal kitchen for this class. On Tuesday, we covered knife skills. So we talked about the anatomy of a knife, cutting boards, a bit of knife safety and cleaning, but the bulk of our time was cutting a ton of fruits and vegetables--watermelon, orange supreme, julienne, minced herbs, diced onions, garlic (not from a jar!)...It was interesting, for me, to see just how much of what I take for granted as an efficient, experienced knife-guy, was eye-opening for the students. It was a fantastic reminder that the little things that I take for granted and do automatically, without thinking, are some of the best information for someone less familiar with these skills. If the students are having half as much fun as me--they'll have a ball.Garth at the Labor Day Eat-In showing off his “Get Local Food into Schools” stickerNext week, we'll be into garde manger--it's a broad, classic subject, but think "cold food" and appetizers. That's an oversimplification, but the highlight will be some local paddlefish caviar. Something that we pull out of our very own Yellowstone River but something most of us have never tried. Our mission is to expose ourselves to as much of the culinary world as possible--especially if it's something so local and so unknown.There will be a wide variety of single-day classes coming soon. These will be focused on a single skill and as much experience as possible. I've been daydreaming about a pasta making class where we'll make dozen different pastas and some surprisingly simple sauces--we'll have a great time and, at the end of the day, eat like kings.-208280-55880Recipe of the Month: By: Jessica GerencserRoasted Tomato Sauce 20 Garden fresh tomatoes1 Garlic bulb (finely diced)1 Bunch of fresh basil (finely chopped)1/2 C Olive oil Salt and pepperCut tomatoes into quarters or smaller depending on size. Place on sheet pan and spread out evenly. Drizzle tomatoes with half of the olive oil, salt and pepper. Roast at 350 degrees for 30 minutes. After tomatoes have cooled slightly, place in blender and blend until smooth. In a large pot, place the rest of the olive oil and garlic and cook on low-medium heat being careful not to burn the garlic. Add blended tomatoes. Reduce heat to low, cover and simmer for 2 hours. Add fresh basil before serving or canning. For a smaller batch to feed about 4 people, cut the recipe in half. -685802966720384365518999203747770629920-548005-424180On Labor Day over 70 people gathered to share a meal together during an Eat-In here in Glendive… 3708407620187515510744203978275756920…in support and celebration of local food. The potluck was part of a larger effort headed by Slow Food USA to get funding from the Child Nutrition Act (up for reauthorization this October) for local food in school lunch programs. There were 300+ Eat-Ins in all 50 states! The Eat-Ins were a real wake up call to congress that it is time to get more local, healthy, real food into our schools, our communities and our lives! 50622205772152553970564515-81280564515Thanks to everyone who came out, it was a lot of fun with over 30 local and delicious salads, desserts, and pastas!5382260438153328670-61595Thanks for Reading!!--The Farm-to-Table team93472084455 -462280191770 309372012700-48133031750-831215440055146113560388572390-153670For any questions or comments about Farm-to-Table or our newsletter please contact Cal Silver or Jessica Gerencser at 377-4284. If you are interested in placing an advertisement or know of something food/farming related in the MonDak region please don’t hesitate to contact us so we can put it in our next newsletter!Farm-to-Table313 W. Valentine stGlendive, MT 59330carolinersilver@farm2table.jg@--------------------------Bruce Smith, County Extension Agent, Farm-to-Table377-4277dawext@Peggy Iba, Farm-to-Table, Community GATE377-4284Peggy.iba@ ................
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