Category Archives: Neighborhood Farms

FarmParty_2014_Will Klaczynski (19)

Freshest Party of the Summer

Yo! It’s time for the Farm Party.

Tickets here

We call it the freshest party of the summer because:

1. It has a lot of fresh vegetables that are prepared by the students and teens that grew them, into delicious salads including potato, slaw, kamut, carrot, and a nice green salad. UM Catering helps us with a few of the salads, and much of the roasting (did you know they have an oven that is as big as a room? You can walk into it!).

2. Beer from Draught Works Brewery. Local, delicious, and dedicated to our cause. They give 100% of the beer for the party, which is a big darn deal.

3. We’re cooking up some of the freshest burgers, grass-finished, and Montana raised, from Oxbow Cattle Company cooked up by UM Catering for you! Also, marinated zucchini for vegetarians and vegans.

4. Fresh music: Mudslide Charley is one of Missoula’s classic bands, and they are particularly hot right now because of their new lead singer, Lee Rizzo. Plus, we’ve got Good Old Fashioned who is one of Missoula’s freshest, newest bands.

5. Bring your dancing shoes! By the end of the night the floor is always hopping, often thanks to the PEAS Farm students who have spent their summer growing veggies for the community, from 20,000 pounds for the Missoula Food Bank to 100 CSA members. The Farm Party is a celebration for them, and a way to show Missoula a little slice of the magic they’ve taken part in (and made happen) in the last few months.

Menu should be posted next week, including all the ingredients!

Here are a few photos from last year:

FarmParty_2016_LukeBrown (108) FarmParty_2016_LukeBrown (126) FarmParty_2016_LukeBrown (129) LexieBeagle (1) FarmParty_2016_LukeBrown (115)

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Cauliflower

Cauliflower: why I always ask for more (& 5 ways to sub it for carbs)

When I see cauliflower on my CSA’s chalkboard, I am filled with joy. It is one of those vegetables that does so much in place of a starch. Sub it for rice, pizza crust, mashed potatoes, tots (just heard about that one!). . . The list goes on. One of my favorite recipes is mashed cauliflower: a simple, elegant dish that my 16 year old niece always revisits for seconds.

Mashed cauliflower (or as we sometimes say, faux potatoes) can contain a basic three ingredients or get a bit more complicated (but not much. . .like add some garlic and Parmesan, or finish it with some truffle or rosemary salt).

Here’s what I did:

I had about two heads of cauliflower worth (they were smaller than that) of cheddar and regular cauliflower (just because that’s what I had). I chopped them up into flowerettes and put them in my large pot, with a steamer tray at the bottom. I poured in about a cup of water (enough to get a half inch of water in there) and steamed them until they were a little more than fork tender. You don’t want to over cook them, but you want them to be soft enough to mash well. Mine took about 10 minutes.

While they cook, if I have the oven going I might slip some garlic in to roast as well. And slip a few cloves of that in the food processor. Or saute some diced garlic.

Mashed Cauli

Once the cauliflower is cooked, take out your food processor (a hearty blender would probably work, too) and add the cauliflower to it. I had to do this in two or three shifts. I used a total of 1/3 cup olive oil, but poured some in each batch. And then a little extra at the end. . . Cause it’s so good. I added a 1/2 tsp of salt as well, distributed in each. And then another pinch at the end.

I let the food processor run for a good two to three minutes to really get the cauliflower into

a pureed mash.

And then I served it up.

You can use this to top a farmer’s/cottage/shepherd’s pie. You can serve it with steak. You can do so many things with this little side dish.

RECIPE

INGREDIENTS

1/3 cup olive oil

1/2-1 tsp salt (I like Redmond Salt — localish, filled with minerals)

2 heads (or the equivalent) of cauliflower

HOW TO

1. Chop the cauliflower into flourettes. No need to be pretty about it, these will eventually be mashed. But don’t hack them so badly that much of the cauliflower turns to crumbs.

2. Steam in a large pot (you can boil them too). Takes about 10 minutes. Cook them well, until they are very fork tender.

3. In batches that work for your food processor, add the cauliflower, some of the olive oil, and some of the salt. Stick your finger in to see if you like the taste. Add more salt or oil if you don’t! Here is when you would add a clove or two of roasted garlic, some rosemary salt or just rosemary, or other herb combination. This is a very flexible recipe.

4. Process the ingredients for 1-3 minutes, until smooth.

5. Add some finishing salt if you feel like it (I really liked truffle salt, took away some of the cauliflower flavor).

Here are a few other ideas that will make this little, sometimes smelly, nondescript, unassuming veggie something that will get your blood pumping as well:

Featured image is by Mike Mozart.

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scapes

Scape Gazpacho!

A few weeks ago, I got this recipe from Ellie Costello, owner of Black Bear Soups (which you will find at the Clark Fork Farmers’ Market), director over at MUD, and former PEAS Farm caretaker. I wouldn’t be surprised if some of you still had scapes hanging out in your fridge, so I thought having another scape recipe would be a good idea. . . So here’s Ellie with a new twist on gazpacho–great for hot weather! 
Ellie and a scapeDuring scape season, some folks are loading up from my stand in bulk to make pickles. In far greater number, I get questions while a market-goer eyes my pile of green curly-cues. Most often: “Are those beans?” or, “How do you use them?” During my time at the PEAS farm several years ago, one visiting cattle rancher pointed at the garlic scapes shooting out of the tops of the hardneck garlic and shockingly proclaimed “Now what kind of corn is that!?”
Since scapes are short lived, you must capitalize on their sweet garlicky goodness. Here is one more way to highlight these mysterious and dramatic green curls: Garlic Scape Gazpacho.
You’ll need:Black Bear market stand
1 cup dry bread in chunks
1.5 cups cold water
1 cup of your choice of nuts
1/2 t. salt
1/4 cup olive oil
3 cups chopped lettuce leaves
1 cup chopped spinach
1 cucumber chopped
4-8 chopped garlic scapes
3 tablespoons of your choice of fresh herbs
2 tablespoons sherry or apple cider vinegar
How to:
Soak the bread in water, then squeeze most of it out. Blend your soggy bread, nuts, scapes, and 1 cup water in a food processor. Once a paste has formed, drizzle in olive oil as you blend, then transfer to a bowl. Put the lettuce, spinach, cucumber, and herbs in the food processor and blend with remaining 1/2 cup water. Whisk the puree and the sherry or vinegar into the bread mixture. Add salt and pepper as you like it.
Roasted veggies up close

Roasting Radishes: the best way to win over a radish hater

Radishes and Turnips
Some of the ingredients: salad turnips and chopped radishes.

This is the raddest radish recipe. Or should we call it a technique? Either way, roasting radishes is a fresh take on these spicy beauties.

Flavor sweetens: Roasting the radish takes some of the spice out of the radish, and some of the flavor that many radish haters hate fades. They become a little sweeter and don’t bite back as much.

Super quick: Roasting radishes takes maybe 10 – 15 minutes. So quick!

Beautiful: Mix these in with any of your favorites (last night I chose cauliflower, carrots, and salad turnips) and they will make your dish look fabulous.

The Recipe: Roasted Radishes

Roasted veggies
Just out of the oven! Gave them lots of room to crisp and cook quickly.

Ingredients:

1 bunch radishes (or more!)

Mix of other veggies, enough to fill two baking sheets (that way you have leftovers). I used 1 head of cauliflower, 5 carrots, and a bunch of salad turnips

2 tablespoons fat of your choice, I used duck fat. Make sure it is something that will cook at high heat (coconut oil, animal fat, BUTTER)

How to:

Preheat your oven to 400 degrees. Chop your vegetables to equal sizes, about 1 – 2 inch chunks. Toss them together with melted oil, salt and pepper. Feel free to add in some spices or herbs or even a bit of lemon.

I roasted my veggies for around 20 minutes, stirring halfway through. I added the radishes and turnips in after the rest had been roasting for about 5 minutes.

Enjoy!

 

greens

Love Your Greens & Your Farmer

It’s the most wonderful time of the year! When many greens are growing, hearts are glowing (with health and wellness that comes with eating your greens!) and loved ones are near. I know making food certainly brings more people to the table. Everyone eats, after all.

One of those people who you will be getting to know and love over the coming months is your farmer. Here at Garden City Harvest we don’t deliver your CSA for one very good reason. We want people to come to the farm, we want to see you, we want your kids to come see where their carrots and cukes are grown. We want to cultivate community in and between our shareholders. We really like you. Farming is better when you are around (and yes, I totally stole that line from Annie of the Pea Green Boat).

Farmer Greg
Photo by Erika Peterman

That said, I wanted to talk a little about Greg, who is the head farmer at River Road Farm. If you ask Greg to describe himself in 3 words, he’ll tell you: committed, organized, hardworking. He might roll his eyes at you, cause really, how can you boil someone down to 4 words?

He told me, “I try to stick with the simple things. Otherwise, you lose track of the important things.” For Greg, the simple things are food, wild places, and basketball.

When he was growing up, it was mostly him, his mom, and his brother. They moved around quite a bit, but the place Greg identifies with the most was Maryland. That’s where his grandparents lived, where he learned to fish and to hunt. He’s had a diversity of experiences throughout his life. Early in life, he joined the Air Force and was stationed in Germany. Later, he got a degree in philosophy. He started working for Garden City Harvest in 1997, and learned the art of farming as the organization grew. He has used his strong commitment and wondering mind to guide him in his life choices, “My studies in philosophy set me up especially for a kind of concentrated wondering.”

He has spent a great deal of time in the wild places of Montana. He worked for the Great Bear Foundation, alongside his work in the farm fields. I’ve seen him off to gather dandelion greens and other wild edibles for a Great Bear feast from the forest. He dreams of bringing more wild to the farm in the form of native plants, better animal and insect habitat and the like.

Greg fixes tool
Photo by Erika Peterman

He keeps stacks of wood for animals and insects to live in, he gets to know the many spiders on the farm. He’s planning to put a osprey nesting platform up at the farm in the coming year.

He has worked with the Poverello Center since he started with River Road, and grows about 5,000 annually for their soup kitchen. He also helps the chef at the Poverello understand how to use all of this food. I’ve always loved a story he told me about one of the first seasons he grew food for the Poverello. It was the fall, and Greg dropped off a load of winter squash. When he returned the next week, there was all the beautiful squash decorating the tables. Greg suggested that the squash was great decoration, but that the chef might want to cook with it, too. And they made a simple squash soup. Soon after, the soup became a staple on the fall menu. It takes more than growing the food to get it on the table. It is the simple things that make translating that squash into soup that fills your belly. The human connection.

In that spirit, I want to share some greens recipes with you. For this is a time to cherish, rather than feel overwhelmed. Also, in the spirit of knowing your farmer, ask yours what he or she likes to do with the greens. Our farmers have inspired me to try something knew so very many times.

In the coming weeks, greens are the thing. And take heart, they cook down to almost nothing. They are pretty interchangeable. And they are great for breakfast with eggs, lunch with toppings, and dinner as a side or a cooked bed for whatever else you are making. Here’s a great recipe for greens from a past blog :

Welcome, and welcome back! See you next week.

 

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Broth: not just for the tummy troubles

It is the dead of winter. There’s no more figgy pudding, the stored vegetable stores are starting to run low, and the light is still in short supply. I got fed up with my snow boots the last week and braved the snow in clogs. Winter be damned! Somehow, this was my rebellion against the endless layers and tense muscles that old man winter demands.

All I got was wet feet.

It’s times like this that require a little broth. There are many benefits to a cup of bone broth, including some protein,  gelatin, and glycine (the last two are good for your gut!). It’s a great thing to drink daily. Even if you don’t care a fig about the nutritional benefits, bone broth is a building block for so many recipes, that having it on hand is so handy. Buying it is expensive, and it is easy and quick to make at home. Plus, it saves you some bones! It will certainly make your day a little warmer, and that’s really saying something.

The difference between stock, broth and bone broth:

Broth — Broth cooks 45 minutes to two hours and usually uses meat, and perhaps some bones. The flavor is light, and it is generally not drunk on its own but instead used as a building block.

Stock — Stock and bone broth are similar in their ingredient lists, but differ greatly in the time they are cooked. They both always include bones, according to the definition, however a stock is typically cooked three to four hours and bone broth typically 12 – 24 hours. A note on vegetable stock: essentially, vegetable stock and vegetable broth are the same. The difference is how you use them in the end. (Will it be an ingredient of a larger dish? Stock. Will it be drunk on its own? Broth. )

Bone broth — Bone broth is always cooked with bones, and cooked for a long time (12 – 24+ hours). Some add vegetables, some do not.

Where to get bones:

Direct from the farmer (Lifeline Farm, Jamie’s Naturally Raised Grass Finished Beef, Oxbow Cattle Company, Manix Family Grass Finished Beef. . . Check out AERO’s Abundant Montana directory) — try the winter and summer farmers’ markets in Missoula, too. You can get a large amount and freeze them. You’ll need around 2 lbs of bones per 64 oz batch.

At a local natural food store –if you don’t see them on display, ask the meat department if they have any soup bones you could purchase. They’re usually very cost-effective.

You can keep a bone bag in the freezer, and put your chicken carcasses, ham hocks and other pork bones, and beef bones in there until you are ready to make some stock. A mixture of bones gives a wider flavor profile.

Make it without wasting all those veggies!

You can make bone broth without any vegetables (well, you always use the garlic). However, if you want the flavor vegetables offer, just start collecting your vegetable scraps. I’ve recently started keeping a bag in my freezer for my vegetable scraps. Any time I prepare a meal, I put the discarded ends and peelings, etc. in the bag for my next broth making venture.

Vegetables to keep — the basic aromatics are what I typically use (carrots, onions, celery) — they give a good base to work from. However, once I started staving scraps, root vegetables, stalks, leaves, tops, ends, peelings. Kale and chard stems, bell pepper cores, green beans/string beans, mushroom stems, herb stems. I put the garlic and onion skins in, though I’ve read that onions skins, along with beets, will turn your broth dark brown, so it’s more of a cosmetic thing. If you have some veggies that are about to turn (but haven’t yet) or are a bit dehydrated, this is a great use for them!

Vegetables to send packing — cabbage, broccoli, cauliflower, Brussels sprouts, (all from the brassica family, which has a certain odor you don’t want in your stock/broth), turnips and rutabagas (those are two roots to avoid). And of course, rotten spots and moldy veggies are also not a good idea.

How to make it

I prefer to make bone broth in my slow cooker. It is an Instant Pot so it can hold up to 64 oz, which is key for this recipe. If you are in the market, I can’t say enough about this one, it’s made of safe, stainless steel, it’s big, and can pressure cook, make yogurt, and rice. Anyway.

This makes 4 full quart sized mason jars.

Mason Jars

I got the bones (I used beef bones this time) and vegetables scraps out of the freezer, and dumped them in.

my ingredients

On top, I poured the apple cider vinegar and salt. I added a whole head of garlic, just smashing each clove between my knife and the cutting board before adding. I poured water to the max fill line in the slow cooker.

bone broth ready to boil

 

After that, all I had to do was stick the lid on, and put it on high until it came to a boil. Then, I turned it to low, and cooked it for 12 hours.

Here’s the beautiful elixir:

IMG_5077

Other notes:

set your slow cooker for 12 hours

Cooking time: Some say the vegetables will become bitter if you cook them longer than 12 hours. The longer you cook the broth, however, the better for you it gets. I often cook it for 24 hours without a problem, but if you are concerned about bitter broth, just scoop out the vegetables at the 12 hour mark and keep on cooking. Or skip the vegetables and just use water, vinegar, bones, salt and garlic (that doesn’t get bitter). You can also check doneness by taste and smell. This batch tasted perfect at 12 hours, so I didn’t have to worry. You know you’ve gotten all the nutrients out of the bones when they are starting to crumble at the edges.

Stovetop or oven: You can also do this on the stove top or in the oven. You want to bring it to a boil, then reduce the heat so that it is simmering in such a way that a tiny bubble trickles up every few seconds. Same cooking time (12 – 24 hours). For the oven, bring to a boil on the stove, then place in a 200 degree oven.

Storage: You can keep it in the fridge for 4-5 days, then it’s time to freeze. I like to either freeze in an ice cube tray or small baggies. Remember to label the baggies so you know how many cups are enclosed, and when you made it.

Roasting the bones for flavor: This is a great idea if you have time and want to bring out a richness in the bone broth, but easily skipped for simplicity. Coat the bones in a high heat oil (I usually use a solid fat like lard, bacon grease, or duck fat) and distribute them in a roasting pan. Roast at 400 degrees for around an hour.

To drink on its own: add your favorite herbs (fresh or dried), or just a little garlic and salt.

Recipe

This recipe is designed to make 64 oz of broth. Make sure your soup pot or slow cooker has the capacity. 

Ingredients:
  • Whole head of garlic, broken apart and each clove smashed (leave skin on)
  • 1.5 – 2 lbs stock bones (can use chicken, beef, or pork bones)
  • Vegetable scraps (optional)
  • Bay leaf (optional)
  • 1/3 cup apple cider vinegar
  • 2 teaspoons salt
  • Water
How to:

Combine the bones, vegetable scraps, and bay leaf. Pour the salt and apple cider vinegar over the top. Add water until you reach the max fill line in your slow cooker or soup pot.

Bring the water to a boil, then cook it for 12 – 24 hours. The longer the better. Remove or skip the vegetable scraps if you cook it longer than 12 hours. Let cool and refrigerate or freeze.

If this bone broth doesn’t do it for you, then try this quick video. There are places in Alaska where they only get minutes or an hour of sunlight some parts of the year. And start garden dreaming: sign up for a community garden plot or CSA share!

 

 

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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