All posts by Genevieve

Growing Up in the City Doesn’t Mean You Have to Miss Out on the Farm

Nico and DogThis week, our Orchard Gardens Farm apprentice, Nicolas Matallana (or Nico for short), has recorded a bit about his experience this summer. We are grateful to the Missoula Federal Credit Union for funding his position, enabling him to learn about farming and nonprofit operations. It also helps us grow Orchard Gardens as place where those of any income can eat fresh—whether that means bringing a prescription, a few bags to fill, or a few seeds and a caring hand. Nico originally came to Missoula to explore the mountains and learn about the ecology while pursuing a degree in Ecological Restoration, but little did he know that local food would strike his passion. Nico has been gardening and volunteering on farms since his first semester in Missoula. 

I’m going to tell you about a youngster that I got to know this summer. He lived in the Homeword housing complex, next to the Orchard Gardens Community Farm. Let’s call him Carrot.

As a five year old, he was too old for the resident play structure, but still too young for Kindergarten, so he would spend his days looking for something, anything, to let him let out his creative energy. From the field, I would often see him speed by on his bike, yelling unintelligibly, as he lapped and lapped the housing complex. It reminded me of the endless summer days of my childhood, biking or skateboarding back and forth on the curb, trying to spend an unlimited amount of energy.

Orchard Gardens Farm
Orchard Gardens Farm. Photo by Chad Harder.

He wasn’t usually allowed to come into the farm, so he would often swoop on us while we hauled our harvest across the parking lot to the barn.

“What are you doing?”

“We’re getting ready for the CSA.” One of us would respond.

“Why?”

“Because we have to get these vegetables ready” One of us would say patiently

“Why?”

And so on, he would hang around and ask questions and linger and pick up things he shouldn’t and we’d sometimes have to kick him out. But he would always be back, laughing and goofing off the next day.

My co-worker, Michelle, was the true wizard at keeping him busy. She’d see him coming towards us and immediately find something to entertain and occupy him.

“Do you want some kale?” She’d ask.

“Mmmmm… No!”

“How about some cucumber?”

“Mmmmmmmm……. Okay!”

And off he’d go munching on his cucumber to chase around the other neighborhood kids. He ate most things that came out of the field, which impressed me for his age – I certainly didn’t eat so many vegetables when I was that young. When good things were being offered, like apricots or cherries, the entire neighborhood kiddo-herd would come, flocking around us impatiently.

“What do you say first?” Michelle would remind them all.

The chorus would respond, “PLEASE!”

We knew this was a special place for Carrot. While the other kids came and went, Carrot came by consistently. When Dave was out running errands, he would ask where he was every couple minutes. If we were busy in the field, he would always ask us when CSA was, which he knew was when he could get our attention. At first, entertaining him felt like another job, but over the summer I grew to appreciate his persistence.

Nico and Campers
Nico and some summer campers at Orchard Gardens.

I wish I had grown up with a farm next door, with a Dave and Michelle to put a cucumber in my hand when I needed something to do. My neighborhood friends and I would get so bored that we would eventually end up in trouble, and over the years it just got worse. Carrot sometimes got in trouble, but handing him a vegetable would usually do the trick.

Next year he will be in Kindergarten. I’m sure he’ll come around every summer, looking for a snack or a human to talk with. And it will be the farm employees, the vegetables, and the community gardeners that will welcome him. I’m glad the farm can keep him out of trouble. Maybe he’ll even be a farm apprentice one day.

kayajudanelson-4

Tales of Pigweed

This week Kaya Juda Nelson writes about her work as an apprentice at Garden City Harvest’s Youth Farm, run in partnership with Youth Homes. After spending her freshman year at Boston University, a semester of her sophomore year in South America, and a semester of her senior year campaigning with a climate action organization in Denver, Kaya graduated from the University of Montana with high honors in Environmental Studies and a minor in Climate Change Studies. For the past year and a half, Kaya has also been part of a bluegrass band, Local Yokel, in which she plays the fiddle, banjo, writes, and sings. Here’s Kaya: 

We choose to farm because it connects us with our environment and offers a relationship to the cycles of the seasons. Farming feels great as we work our bodies and work the earth under the sun, in the rain, feeling the wind against our faces.  But even more than the connection to place and weather, this season working at the Youth Farm has affirmed my favorite relationship brought about by farming: the relationship with food.

After a morning of weeding and thinning the carrots or harvesting salad mix (a sometimes tedious and time-consuming task), a trio of young adults from various Missoula youth homes and an adult staff member (often myself) break to make the lunch for our 10-20 person crew.

We learn how to properly cook rice and lentils, what you can do with the abundance of radishes, how delicious raw kohlrabi can be, and the fact that cucumbers should never, ever, ever, under any circumstance be cooked. The first days we cook lunch I hear:

“I hate veggies”

“there’s no meat?!?”

“are we seriously eating this for lunch?”

By the end of the first meal, we have converted most of the youth into veggie lovers. I remember getting excited about having agency in the food I ate when I was in high school. Now, watching that agency develop in these adolescent faces as we make lunches each day, I relive it myself. Carrots and onions are chopped with confidence and chard is discovered to shrink when you cook it and sometimes the stir fries are too salty and sometimes the beets are horribly crunchy but the food education is palpable.

Zayne arranging CSA boxesAs you all may have read in Genevieve’s post, Zayne, one of our youth employees tells the story of discovering kale at a mobile market stand while living at the Council Groves apartments. He proudly declares himself as the kale kid, and always asks for an extra bunch to take back to the Tom Roy youth home where he lives, located adjacent to the farm. When his mother or grandmother is in town for a visit, he begs to take them a bouquet of the hearty leafy green. I see part of this as a simple fact that kale is delicious and has become nutritionally notorious both in the local and the mainstream food world, but you can also see Zayne’s pride in his cultivation of his favorite crop and his desire to share a tangible fruit of his labor.

The CSA is the other venue in which the Youth Farm employees have a chance to shine and pass along their thoughts and opinions on produce to the roughly 60 CSA members that come to collect their share each week. For a few weeks in late June, we offered pigweed in our CSA share. Yes, this is a weed that we harvest for our customers. We constantly battle pigweed as it grows rampant through the farm. When we learned from a visting Greek that it is delicious cooked in olive oil and lemon, we made lemons out of lemonade and added it to our CSA offerings.

Pigweed is amazingAs Zayne greeted the CSA customers that week with a giant box of pigweed, he spun the story of the Greek farmer into a personal tale of meeting this man and together sharing the delights of pigweed. This pitch was mostly fabricated, but Zayne encouraged our CSA customers to try this leafy weed with an unappetizing name in such a spirited and hilarious way, it didn’t matter whether it was factual. It was about a connection with this crop and with the CSA members.

We work with groups of young adults that have come from wide-ranging and diverse backgrounds, but who are all living in the Missoula Youth Homes. These teenagers are navigating the difficulties of adolescence, while living in homes that are not their own, and while I wish I could say that the farm provides a fairy tale solution, but I can’t. But when the rusty steel triangle that serves as a lunch bell is rung and the giant cast-iron pan of bok-choy is brought to the table, it is evident that change and connection are happening in ways I’m not always aware of, and the effort, joy, and learning put into the meals we share out here in the sun and rain and wind provides a sense of ownership and accomplishment for the employees of the Youth Farm.

Zayne and the Greek Farmer’s Pigweed

Ingredients

  • 1/2 lb fresh pigweed
  • Juice of one lemon
  • 2 T olive oil  salt to taste

Instructions

Heat olive oil in a pan and add pigweed (whole, not chopped).  Add lemon juice and stir until all the pigweed is covered with oil and lemon juice. Cover the pigweed until it has wilted slightly, then uncover and cook off any liquid that has accumulated. Add salt to taste. Enjoy!

tomatoes

Tomato Pie: your savory savior for a quick fresh meal

Claire Vergobbi Clare Vergobbi is one of our apprentices this season, working at River Road Neighborhood Farm for the summer. She is an essential part of what we do there, each day, and in turn, we are teaching her many skills for her future. Simultaneously, she is studying at the University of Montana. Thanks to Missoula Federal Credit Union for making two of our apprenticeships possible. Here’s Clare on tomato pie:

There’s nothing quite like hand feeding a chicken, pulling up a handful of carrots you seeded, weeded, and hand-watered for two months, or watching the sun set over mountains while the farm is full of families picking up their vegetables for the week.

These are the simple lessons good soil, clean water, hard work, and fresh food can teach. I’ve spent the last two summers as an apprentice at River Road Neighborhood Farm, one of Garden City Harvest’s four farms, where I’ve been learning by doing. River Road grows food for over 80 households who are members of the farm, and helps stock the kitchen at the Poverello with food each week of the season.

That brings me to tomato season. At long last, it arrived—albeit about a month later than usual and much lighter than the motherlode that blessed gardens and farms around Missoula last year.

That brings me to tomato season.  At long last, it’s here—albeit a month later than usual and much lighter than the motherlode that blessed gardens and farms around Missoula last year.  I spent most of the winter and spring eating the tomato soup, sauce, salsa, and frozen fruits I preserved last fall, and most of the summer waiting for tomatoes to come back into season. Desperate for tomatoes, I  started making a list of everything I wanted to make out of them this year at the first hint of red on the vines at the beginning of August.

tomato

I work as an apprentice at River Road Neighborhood Farm. Working alongside Greg Price and

Unfortunately, it’s hard to outsmart the whims of nature and August and September have been colder and rainier than anyone would have liked—less than ideal weather for tomatoes.  Harvests of tomatoes, peppers, and other hot weather crops have been exercises in frustration at River Road for the past few months. However, harvests are finally topping out above 100 pounds and I have faith that we’ll all end up with enough tomatoes to have more than enough for preservation. The fleeting inconsistencies of this season reminded me that the best tomatoes are those enjoyed fresh off the vine, standing in the field with juice running down my fingers or starring as a primary flavor in a light dish.

sliced heirloomOne of the dishes on my tomato wish list this year is tomato pie, a recipe I came across in a few southern cooking websites last winter.  The version I made was also heavily inspired by an onion pie that my lovely coworker Samantha brought to work one day.  Tomato pie is an amazing way to showcase the deep flavors and beautiful colors of heirloom tomatoes—my favorites for this dish were Cherokee Purples and Golden Kings, but any large heirloom would be a good choice.  I opted for a slightly healthier version (minus the sour cream and mayonnaise) than the original recipes I came across; a combination of the onion pie recipe and a fantastic recipe for heirloom tomato pie I found on Dig This Chick, a local Missoula blog.

With a sunny week ahead of us, there’s still a chance to take advantage of the fresh tomatoes ripening in your gardens and on our farms.  Grab a bunch of romas for your soups and sauces and a few lumpy, beautiful heirlooms for this pie.

Heirloom Tomato Pie   tomato pie

Need:

  • 1 cup breadcrumbs
  • 3-4 sliced heirloom tomatoes
  • 4 cups shredded cheese—I liked parmesan, white cheddar, and gouda
  • 1 cup milk or plain yogurt
  • 1 egg
  • 1 small onion, thinly sliced
  • 4 cloves of garlic, diced or sliced
  • 1 teaspoon dried sage
  • 1 tablespoon chopped chives
  • ¼ cup diced fresh basil (or 1 tablespoon dried basil)
  • Salt and pepper

Preheat oven to 350 degrees.

For the crust, take a cup or so of breadcrumbs and mix with 3 tablespoons of melted butter, then press mixture firmly around the pie pan.

Caramelize onions and garlic.

Mix milk/yogurt, egg, cheese, garlic, onions, and herbs.  Pour mixture into pie crust.   Layer tomato slices to fill up remainder of pie pan, sprinkling with salt and pepper to taste as you go.

Bake for about an hour, or until the cheesy stuff is nice and bubbly and the tomatoes are juicy and squishy, but not dehydrated or burned.

When it comes out of the oven, it will still be pretty watery.  Let it sit for an hour at room temperature so it can set up, but it’ll probably taste just as good if you can’t wait that long.

Throw some extra fresh basil on top before eating to make it extra tasty.

Enjoy the remainder of glorious tomato season.  Who knows? If the frost holds off maybe we’ll have a fire sale after all.

 

The Kale Kid

Zane
Working hard at the Youth Farm.

We’ve talked a lot about how to cook the food you get from one of our gardens or farms. I wanted to talk a little about a few of the people who grow the food, starting with Cori Ash.

In the first year of the Youth Farm, farm director Cori Ash was sitting at her Mobile Market stand. Most of our Mobile Markets take food from the farm to senior housing. But this market was set up at an affordable housing complex for families.

A 10 year old boy came biking up to Cori, asking for kale. He had his allowance with him, and wanted to spend it on the kale. She was impressed, and sold him two bunches. He teetered off on his bike, a bunch under each arm.

The next week he was back, and he brought a friend. They each bought kale again, and again went away.

Mobile Market
Mobile Market in full swing.

The third week, he came alone. He suggested that maybe he could trade his labor for kale. He’d help her at the market, and take home kale in return. She was thrilled. It was often just her at the stand because of school scheduling with the teens that worked at the Youth Farm, so she really did need help unloading the boxes, making change, and talking to customers.

We stopped serving that apartment complex the next year, and lost touch with the boy.

A word about the Youth Farm. Most all of the workers save Cori, the farm assistant, Mark, and farm apprentice, Kaya, are teens living in a group home. There are anywhere from 3 to 10 youth that work 20 – 40 hours a week at the farm, plus many of the other teens at Youth Homes come by to volunteer at the farm once a week.

When one of the Youth Homes volunteer groups came, there was a familiar face in the crowd. It was this boy. Cori couldn’t place him at first, and neither could the boy. So they both took shy glances at each other until they figured it out. “You’re Captain Kale!,” Cori said.

She offered the boy a job by mid-season. He said yes.  Zayne has proven to be a hard worker — one of the teens she depends on to get things done on the farm. Because they raise food for a CSA and market stand, there are high standards and strict deadlines. These teens have to get things done efficiently and beautifully.

Zayne is still working at the farm today, as the days get cooler and the weather wetter. And he still loves kale. He makes sure the harvest doesn’t go to waste at in his group home’s kitchen.

Zayne and Kaya will be writing about their favorite times and recipes in the next few weeks. The kale only gets sweeter as the weather cools, so it is a great time to cook it up.

Youth Farm Barn
The red barn at the Youth Farm.

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3 Freezer Meals for the Cold Dark Nights Ahead

The nights are cooling off. The days are getting shorter. My little is back in school. It’s labor day weekend, again. As I put away my white pants and shoes (haha), I brush off my Carrot Cardamom Soup recipe from Michelle Tam and shine up my soup pot to make some of my favorite freezer meals for those times when we need a quick meal that reminds us summer is waiting for us in a few months. While this weekend I am heading to the Helmville Rodeo (a Montana institution), I will be making or have made many of these meals in the next few weeks.

1. The Soup: Carrot Cardamom Soup, by Michelle Tam

Austen eats carrot soup
There she is, loving on the carrots and cardamom!

I love this soup. What’s even better: my four year old Austen loves it too. It is a bowl full of carrots and apples and homemade bone broth. Nutrients abound. She has no idea. Moo ha ha ha.

When we’re talking soups and freezing them, however, what I often do while I have fresh carrots, celery, and onions, is make a mirepoix — a french term for the flavor base to many dishes — from a pan of beans to a meat skillet to a pot of soup. Because it is the base to so many dishes I make, having some frozen and on hand in the winter months saves time. So, if you don’t want to make the whole cha bang, just saute two parts onion, to one part carrots, and one part celery in a pan with your favorite cooking oil (butter is GREAT, bacon or duck fat work as do olive or coconut oil).

If I am feeling ambitious, I will cook the base, leaving out the apples and cardamom in case I get tired of this soup (it happens occasionally, but not often) and feel more like Curried Carrot Soup.

Or I’ll just go for it and make the recipe, cool it, and most importantly, put it a bag or mason jar that is the appropriate size for what my family would want in one sitting.

I once put all my carrot soup in gallon sized bags in the freezer. Two things happened: one, I put them on the door, and the bags leaned into the bar on the freezer door and froze, forever molded into place. One pinning the other in place as well. I think I had to break the bar to the the damn things out. It’s best to lay them out flat, let them freeze, and then stack them either like library books or in a big stack. Two, I had to thaw the whole bag to get about 1/3 of it for all of us to eat. Then I had to eat carrot soup for a week because I couldn’t bare to re-freeze it. Then, I didn’t want to see carrot soup for the rest of the winter. I use quart sized bags now.

2. The Main Event: Shepherd’s Pie by Elana’s Pantry

This is technically a cottage pie, because it is made with beef rather than lamb. However, it

Shepherds pie
That’s the shepherds pie I made — complete with creamy mashed cauliflower topping.

sneaks extra veggies (this one has a mirepoix base, too!) in the topping: it is made of cauliflower. You can use your lovely potatoes from this week too, if you’d prefer.

The last time I served this, we were hosting my 16 year old niece. She is a pretty typical teenager, sweet enough to eat anything I put in front of her, but only enthusiastic about a few things. This she loved. She was seen later in the evening spooning up the faux mashed potatoes and eating them all by themselves.

This makes a lot, so you could serve half and then freeze the other half. Make it soon! Cauliflower is on its way out.

3. Breakfast: Breakfast Cookies!

Seriously! Adapted by the Kitchn from 101 Cookbooks (two of my favorites)

Photo by the Kitchn
Photo by the Kitchn

These are filled with carrots and lots of other yummy dried fruits. The only sweetener is maple syrup. And they freeze beautifully. They are there for you when you are short on time and need breakfast. You can also freeze and put a cookie or two in a kid’s lunch when you are trying to stretch to the next grocery trip.

 

 

We’ve Got the Beet (Recipe)

Dave enjoying a burger at the Farm PartyWe’ve gotten a lot of requests around here for the Farm Party recipes. And what I think that really means is GIVE US THE BEET RECIPE! It is clear from this photo that a Farm Party dinner makes a guy happy. I posted the Kamut® recipe a few weeks ago, another favorite at the party. Now, let me give you the beet.

I will also tell you the story of how our beet salad came to be.

First we got a group of about six or seven EVST Grad and undergrad students and two Youth Harvest teens who have spent their summer up at the PEAS Farm. These folks have seeded, planted, harvested and weeded and weeded (and did I mention weeding?) to bring food to the Missoula Food Bank, their faithful CSA members, and all of our Mobile Market patrons at (mostly) senior affordable housing around town. Farm Party is a way for these students to team up and show the community what they’ve been up to. It’s a proud moment.

Tuesday before the party, the interns and Youth Harvesters harvested the beets and onions (and many other ingredients). Wednesday, the Farm to School staffers whisked the beets and onions to the Missoula County Public School’s Central Kitchen, where they have fancy machines like the robot coupe that chop and slice the veggies REALLY FAST.

Then, to the UM Catering kitchen, where they are roasted in the oven to perfection.

Then, to the First Presbyterian Church commercial kitchen where they are cooled overnight (because you don’t want to melt the cheese) lovingly combined by the PEAS Farm students and Youth Harvest teens the morning of the Farm Party with a simple dressing and delicious Lifeline Farms Feta-U-Beta.

FarmParty_2014_Will Klaczynski (14)
The beet salad in action at the Farm Party!

So, without further ado, here’s the recipe!

Farm Party Beet Salad

Serves 6

Ingredients

  • 4 medium sized beets (should be around 1.5 lbs or 4 cups cubed beets)
  • 1/2 a medium Walla Walla onion
  • 1/4 cup safflower oil (or any oil you enjoy, at home I would use olive, but Safflower is definitely more local, if more refined)
  • 4 oz feta (we used Feta-U-Beta from Lifeline Farms to keep it local and organic — whoop whoop!)
  • Salt to taste

How to

Preheat oven to 375 degrees.

Wash the beets and remove tops if still attached (and feel free to use for another dish!). Peel and chop beets into bite sized pieces. Chop coarsely, about the same size as the beets.

Place beets and onions on a large cooking sheet (or two, best not to crowd the veggies). Cook until fork tender, approximately 20 – 30 minutes.

Let the beets and onions cool enough so that they won’t melt the cheese when you toss it all together.

While the beets are cooling, combine the crumbled cheese, safflower oil, and salt.

Once cooled, combine all ingredients together and serve!

 

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Midsummer Madness: a recipe roundup

KateCooper2009 (2)August. It’s August. And not just the beginning — it’s mid August. Bittersweet: I think that is the word for this month. The slow letting go of lots of sun, swimming holes, and unstructured days. Deep breath.

But we don’t have to say goodbye to vegetables too soon — we are just hitting the peak. From now until mid to late September our gardens and farms will be plumping up, ripening and sweetening our vegetables for your tables. This summer has been relatively cool, so tomatoes and eggplants and peppers may be slow, but the rest of the high summer veggies are coming on strong.

So pack it in while you can, friends.

Here are 9 recipes that make the most out of our last month of summer.

Summer Chicken Stew from BBC Good Food

This recipe has two steps. Really. It’s that easy. Great for a weeknight, has lots of seasonal veggies.

Vegetable Hakka Noodles (AKA Chow Mein) from Manjulas Kitchen

Simple sauce and noodle base that allows you to build whatever veggies you can in there. This recipe happens to include only veggies you’ll find in your CSA.

Mediterranean Cauliflower Couscous with roasted chickpeas from Andrea Bemis of The Kitchn

(hint: the cauliflower is riced, so it takes the place of the couscous — sneaky!).

Cauliflower couscous by The Kitchn.
Cauliflower couscous by The Kitchn.
Cauliflower Steaks from The Kitchn

Apparently, this is a thing. Popping up on restaurant menus all over the place. I didn’t know. But it sounds easy and amazing, so put it on your menu this week! Great for vegetarians and those looking to give the cauliflower main stage.

Zucchini with Chorizo and Lime from The Kitchn

An easy one pot meal. There’s a lot of parsley in my CSA, so I’d sub that in for the cilantro in this recipe, and maybe add a little coriander (since that’s the seed of the cilantro plant).

Green Bean Potato and Corn Salad from Love and Lemons
love and lemons green bean and potato salad
Love and Lemons’ green bean, potato & corn salad.

This could be a side, or add your favorite meat or seafood and make it dinner. It even has basil, which I have a lot of. Making this tonight!

Summer Squash Vegetable Pizza from Love and Lemons

What a great way to use up veggies: grab a Le Petit crust, roll it out, and load on the veggies and herbs and a little tomato sauce or olive oil. Done and done. This one from Love and Lemons is a great mixture of seasonal veggies.

Darla’s Delicious Frittata from Epicurious

I’ve starting making a frittata over the weekend when I have a bit more time and serving it for breakfast (or dinner) throughout the week. I recently read a frittata recipe that, instead of listing what vegetables, just said “vegetables.” As in, as long as you have some veggies, cheese, and maybe a little cream or meat (totally optional, though I do argue bacon is always a good idea) along with eggs, you’ll be good to go.

Easiest Refrigerator Pickles from Smitten Kitchen
easiest-fridge-dill-pickles1
Easy refrigerator pickles by Smitten Kitchen.

And a little nod to what’s coming down the pike: storing veggies. Pickling! Cucumbers, they are great for snacking, salading, and some great Greek food. But when in doubt, pickle them!

We’ll be taking a break next week. Because #peasfarmparty. Hope you all will join us for our 20th anniversary get down Thursday, August 18th.

I’ll be writing about going back to school (gasp!) next time around. Until then, eat well.

 

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kamut salad

Kamut® Salad: the newest addition to the Farm Party lineup

The Farm Party is in a little over a week from now. If you haven’t been, it is a big old party up at the PEAS Farm celebrating this great community, and the harvest that abounds this time of year. We cook everyone a big meal, and host some live music (Shakewell and Local Yokel this year!). It’s really fun. This year, we’re celebrating our 20th anniversary, which means we’ll have cake and a photo booth and a few other fun things.

One of the longstanding traditions around this party (we’ve been doing the party for 14 years, so we’ve got some serious traditions going) is that Josh (PEAS Farm Director) and the PEAS Farm student crew make the food. They harvest it in the fields, truck it over the First Presbyterian Church’s commercial grade kitchen, and get to work. The party has gotten so big that UM Catering has now taken over cooking the burgers, so we can focus on what’s most important: the veggies.

Chopping onions for Farm Party
Chopping onions for the Farm Party Kamut Salad. Real chefs wear onion eye protection. Photo by Tom Bauer/The Missoulian

This wonderful group makes six salads (green salad, cole slaw, carrot, cuke, roasted beet, and Kamut Brand Khorasan Wheat). It’s a treat for them to show Missoula what they’ve been up to all summer. All their harvesting, weeding, moving pipe, tractoring, educating, more weeding, seeding and re-seeding, and harvesting again, and sweating and sometimes freezing — it all adds up to a rich and new experience. So it is a special thing to be able to invite all of you up to the farm to see a little piece of it in action.

In the spirit of sharing, I asked Kali, an EVST grad student who is one of the group’s leaders this year, if she’d share a recipe. She did some calculating (these recipes are sized for making food for around 1,000) to make it for around 6 servings, and gave me this year’s version of the Kamut® Salad recipe. Grain salads are great because you can stick all sorts of things in them and they taste great with a little dressing. This year, the crew is adding peaches (that’s right!) to the savory salad. It’s a great way tie many seasonal ingredients into one dish. Eat it as a meal, or as a hearty side. To make this gluten free, sub rice.

Recipe

Ingredients

Dressing
1/4 cup safflower oil or olive oil
1/8 cup red wine vinegar
A few sprigs of basil
1-2 tsp raw honey
Salt and pepper to taste
Salad
1 cup Kamut® berries, cooked and cooled (shorten the cooking time if you soak the berries overnight — see here for simple cooking instructions — mine cooked for almost 60 min)
3 – 5 kale leaves, stemmed and chopped
1/2 sweet onion, diced small
1-2 peaches, chopped
4 oz feta cheese, crumbled

Instructions

Prep all your ingredients.
Ingredients
Emulsify the dressing with an immersion blender.
immersion blender and dressing
Massage the chopped kale with a small amount of the dressing to tenderize it. Then combine all the ingredients in a bowl!
Combine together ingredients
We hope you’ll make this, and come to the Farm Party on August 18th, 5:30 pm at the PEAS Farm to try ours! Come find me and we’ll compare recipes, will you?

Cooking in the garden: How to eat fresh with kids

Amy HarveyAmy Harvey has served with Garden City Harvest and the Missoula County Public Schools for the last two years a FoodCorps service member. She has led our summer cooking in the school garden series A natural teacher who brings enthusiasm and an infectious love for local food, we are excited to have her tell us a bit about her time cooking with kids in a few school gardens.

As I wrap up my second year as a FoodCorps service member, I am lucky enough to conclude the term with one of my favorite series of events. In partnership with Garden City Harvest’s Farm to School program, our team leads family friendly cooking classes in the elementary school gardens of Missoula. Families join us to experience the garden during the bounty of summer, cook a fresh meal together, and eat as a school community.

Busy hands and smiles

Last week at Rattlesnake Elementary School, we had a record breaking 34 participants, including 20 adults and 14 kids. We started things off with a choose your own adventure Herbal Lemonade station and fresh veggies with homemade hummus. On the menu was Power Kale Salad, Spiralized Zucchini Salad, Mid-Summer’s Harvest Pasta, and Fresh Summer Rock n’ Rolls with a Peanut Dipping Sauce. As families arrived, we encouraged them to rotate between the four cooking stations to try out new cooking techniques. One of our FoodCorps sayings is to “try new things” and we sure did! We mashed garlic with a mortar and pestle, spiralized zucchini into thin ribbons, crinkle cut bell peppers, massaged kale in a Ziplock bag, and strategically rolled veggies up into rice wrappers. Throughout the class we taught the kids (and parents) a few simple rules to encourage cooking safety.

Here are our food safety basics:

Learning the basics of spiralizingClaw and Saw: Stabilize the item you are cutting by clawing your fingertips against the item and your cutting surface. Then, with your dominant hand, cut the item in a saw-like motion using your knife.

Hands and Eyes: To stay safe, always keep your hands and eyes focused on your current task.

Low and Slow: Keep tools low to the table and work slowly to stay in control.

Wait to Taste:To avoid spreading germs, wait to taste any food until you’re done cooking.

To watch toddlers, elementary school students, middle school students, parents, grandparents, and volunteers work together to create a communal meal is truly a special occasion. At any age cooking is a practice of patience and flexibility, especially with kids. Your salad dressing will never exactly follow the recipe, the chunks of onion in the pasta will vary from tiny to giant, and sometimes a spring roll just won’t work. However, it will be fun and taste delicious. The Rattlesnake Cooking Class was a huge success! The food was scrumptious, we strengthened our garden community, and we created a positive food memories for everyone there. Try making Summer Rock N’ Rolls (i.e. fresh spring rolls) at home tonight with your family.

Summer Rock n’ Rolls

adapted from City Blossoms- Garden Gastronomy’s cookbook 

Ingredients

for the spring rolls: SchoolGardenCookingClass_Rattlesnake_2016 (2)

  • Spring roll rice paper (one per person)
  • 1 cup rice noodles, cooked and cooled
  • 1 cup of carrot peelings
  • 1 cup of shredded cabbage
  • 1 cup of grated beets
  • 1 cup of grated kohlrabi
  • ½ cup finely chopped basil (as desired)
  • ½ cup finely chopped mint (as desired)
  • ½ cup finely chopped chives or green onions (as desired)
  • Other possible fillings: cucumber, bell pepper, avocado, zucchini, bean sprouts, lettuce, tofu, anything!

for the peanut dipping sauce

  • ¼ cup peanut butter
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 clove of garlic, chopped
  • ¼ cup of warm water
  • 1 tablespoon of brown sugar
  • Juice from ½ a lime (more or less, depending on your taste)
  • Sprinkle of crushed red pepper or hot sauce (optional)
Directions
  1. Take a piece of rice paper and carefully dip it in lukewarm water for the count of 10. Try not to crack or fold the paper; it is delicate!
  2. Place the wet rice paper on a sheet of wax paper. It may seem a little stiff, but will continue to soften.
  3. Lay down a few carrot peels, a few slices of cabbage, and a pinch of grated beets and kohlrabi together in the center of the rice paper.
  4. On top, add a pinch of herbs (basil, mint, chives) as you desire. All of the filling should be facing the same direction and in a little mound in the center.
  5. Then, put a large pinch of noodles on top of the vegetables, but not so big that you can’t close the roll.
  6. Here’s the tricky part. Fold the left end of the rice paper over the pile of noodles. Then repeat with the right side and bottom (edge closest to you). Finally, roll the whole thing towards the top to wrap it like a burrito. A little practice is required, but even if you are not perfect, it will still be delicious!
  7. To make the peanut sauce, combine all ingredients in a non-stick pan. At low heat, stir constantly until peanut butter has melted and it is well mixed.
  8. Dip your fresh spring rolls in the peanut sauce and enjoy!
Dinner is Served
Dinner is served! The feast from the garden is ready to eat.

How to Prevent the Zucchini Apocalypse, Part 1

It is that time of year when the vegetable stars align to give us an abundance of possibilities.

zucchini apocalypse
Beware the zucchini apocalypse! Graphic by Ken Lockwood.

It is also the time of year when desperate gardeners start slipping zucchinis into unlocked cars. If you find yourself at either end of this situation, I’ve got a great recipe for you. It will take care of 4 – 6 zucchinis, and a few other things that are just coming into season right now.

Want more zucchini ideas to ward of that sense of impending doom? We’ve got a collection just for you.

Now, you can use a regular peeler for this recipe, but I would recommend either springing for a spiralizer (takes up a bit more space in your kitchen, so its a bit more of a commitment) or a julienne peeler. I recommend either the Swissmar or Kuhn peelers if you purchase online. The only place I could find that sold them locally was the Good Food Store.

In the summer, we eat a lot of zucchini pasta at my house. It is is my #1 defense against the zucchini apocalypse. And a great way to replace a grain with a vegetable. And trick my unsupsecting child and husband. They’ve figured it out by now, but I can blend pasta and z-pasta together and they are pretty darn happy.

This salad is so simple and so good. I am always surprised at how delicious raw zucchini and carrots taste with a bit of garlic,salt, and olive oil on them.

This is great on its own. You can add a few things to it if you are trying to purge your fridge. I added scallions to it cause I had such fresh, lovely ones today. I made it at the office, and decided it would be my lunch. I put some sliced turkey and ham on the side (and a plopped a little mayo on the side too, because I am a mayo freak). Great meal!

Other additions include mozzerella, tomatoes, chunks of bread. . . Sides of toast! I’m guessing a little spiralized kohlrabi wouldn’t be bad, either. Maybe olives? But I haven’t tried those yet.

Caprese SaladSummer Squash Caprese Noodle Salad

adapted from Diane Sanfilippo’s book, Practical Paleo

Ingredients:

Dressing:
  • 1/4 cup olive oil
  • 1/4 cup fresh basil (I’ve used dried in a pinch, just reduce by a 1/3rd (4 teaspoons)
  • 1 clove garlic, grated
  • 1/2 teaspoon salt
  • Pepper to taste (I used white pepper, but black pepper is great too)
Salad:
  • around 5 cups spiralized or julienned zucchini or summer squash – I used 3 medium squash plus two of the patty pan
  • 1 medium carrot, julienned, peeled or spiralized (when tomatoes come into season, you can use those instead)
  • 1 scallion (optional)

How to:

I peeled my zucchini, the noodles just work better that way. But you certainly don’t have to. Spiralize or julienne peel your squashes. I spiralized mine, using the larger noodle setting. Set aside. If you want to get a bit of the water out of the zucchini beforehand, salt the zucchini noodles before you set them aside.

spiralized squash

Combine dressing ingredients in a large bowl.

dressing

Peel the carrots right into the bowl with dressing.

Carrots

If you opted to salt the squash, now’s the time to take a clean rag, towel, or paper towel and squeeze some of the water out into the sink. (I didn’t do this – I just don’t care enough about the slightly watery situation.)

Add the squash and toss with your hands. Grind a little fresh pepper on top. I added a few scallions here, too. Tastes great either way.

Eat right away, or stick in the fridge to let the flavors combine.

Bon appetit!

 

 

 

 

 

 

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