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FARM-TO-TABLE E-NEWS SEPTEMBER 2009
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Cal and Jess in the morning sun, pickin corn
September 2009
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
Community 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
INSIDE THIS ISSUE C orn, Corn and MORE CORN Glendive Eat-In Great Success Only 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 proposal
Glendive HARVEST FESTIVAL October 18th!
September 2009
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HARVEST FESTIVAL Glendive’s Very First…
MusicLocal Food
Contests
Games
Sunday October 18th2009
Lloyd Square Park
Starts @ 11 a.m
Cider
Beer
And much more…..
Come 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!
Glendive, MT
Community 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
SUMMER PICNIC!
September 2009
Healthy 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!
CALE NDA R OF EVE NTS
Saturday Farmer’s Market – EVERY SATURDAY
FREE COFFEE and SAMPLES
LIVE 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 Sydney
LUNCH AND LEARNS! Conference room of the Prairie Development Center October 6th at 12:15pm
“…we'll have a great time and, at the end of the day,
Culinary Classes with Chef Garth Clingingsmith, In his own words:
We 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.
Next week, we'll be into garde manger--it's a broad, classic subject, but think "cold food" and
September 2009
Garth at the Labor Day Eat-In showing off his “Get Local Food into Schools” sticker
CALE NDA R OF EVE NTS
Saturday Farmer’s Market – EVERY SATURDAY
FREE COFFEE and SAMPLES
LIVE 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 Sydney
LUNCH AND LEARNS! Conference room of the Prairie Development Center October 6th at 12:15pm
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.
September 2009
Recipe of the Month:
By: Jessica Gerencser
Roasted Tomato Sauce
20 Garden fresh tomatoes1 Garlic bulb (finely diced)1 Bunch of fresh basil (finely chopped)1/2 C Olive oil Salt and pepper
Cut 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.
September 2009
On Labor Day over 70 people gathered to share a meal together during an Eat-In here in Glendive…
…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!
Thanks to everyone who came out, it was a lot of fun with over 30 local and delicious salads, desserts, and pastas!
September 2009
Thanks for Reading!!--The Farm-to-Table team
For 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
September 2009
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 59330
[email protected]@gmail.com
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Bruce Smith, County Extension Agent, [email protected]
Peggy Iba, Farm-to-Table, Community [email protected]
September 2009