[montanafood_ag] Fwd: The Montana Dirt - July 2016

Sandra Booth sandrab at ncat.org
Thu Jul 14 08:31:02 MDT 2016

The July issue of our Montana Dirt newsletter for your reading

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 header image<https://www.ncat.org/thedirt/mt/img/dirt_logo_mt.png> 	
Summer is a great time to be outdoors working in your garden,
harvesting your produce, and celebrating the bounty of nature. Read on
to learn about activities designed to enhance all of our growing

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Best regards,
Montana Healthy Food and Communities Initiative Team

Website for Food and Ag Summit Launched, Registration Opens

Montana Food Summit <https://foodsummit.ncat.org/>  

In June 2015, the Grow Montana Food Policy Coalition
2F>  decided to plan an event focused on local food systems in the
state. That initial idea has grown into the 2016 Governor's Food and
Agriculture Summit. Grow Montana and its partners continue planning the
event, which will be held on October 28-29 in Bozeman on the Montana
State University campus. The Summit will provide an opportunity for
Montanans who care about the state's food economy to come together,
share information, and strategize about the next 10 years of work in
the state. Conti nue reading ?


Madison Musings: 8th National Farm to Cafeteria Conference

 farm to cafeteria

The National Farm to School Network hosted the 8th National Farm to
Cafeteria Conference in Madison, Wisconsin, in June. The three-day
conference consisted of field trips, intensive short-courses,
workshops, networking, and inspiring speakers. It brought together a
diverse group of farm to school champions - from farmers and educators
to nonprofit leaders and food service directors. The National Center
for Appropriate Technology (NCAT) and the USDA Food and Nutrition
Service Farm to School program generously provided financial support
for five Montana representatives to attend the conference this year,
including: Stacey Peterson, Boulder Elementary School teacher; Lisa
Giulio, Boulder School District food service director; Al Kurki, NCAT
program specialist; Mallory Stefan, FoodCorps Montana fellow; and
Kelsie Larson, FoodCorps Montana service member. Continue reading ?



 register for sprouting success

Upcoming Sprouting Success Conference

Happy Summer! We at the Farm to Cafeteria Network hope you are enjoying
plenty of sunshine, time in the garden, and the fresh, local produce
that is abundant this time of year. We invite you to take just a few
minutes out of your summertime activities to read about the upcoming
Montana Farm to School Summit: Sprouting Success, to be held in Bozeman
on September 22 and 23. Trace a school meal from field to tray or visit
a school garden, hear from nationally renowned school lunch advocate
Chef Ann Cooper, and share your stories of farm to school success.
Register today
2Ff2s%5F2016> ; you don't want to miss it!
Continue reading ?



 recipe for swiss chard

Adapted by Mallory Stefan from a HonestFare.com
35271&ct=honestfare&redir=http%3A%2F%2Fhonestfare%2Ecom%2F>  collard
wrap recipe.

Preparation and cook time: 20 minutes
Serves 4


*	8 large Swiss chard leaves
*	Veggies of choice (avocado, sliced tomatoes, radishes, sprouts,
*	Chickpea beet spread 

	*	10 oz. soaked or canned garbanzo beans
	*	½ medium sized beet
	*	2 carrots, peeled
	*	Juice from one lemon
	*	2 tablespoons tahini (or other seed / nut butter)
	*	3 teaspoons olive oil
	*	Salt to taste
	*	Black pepper
	*	1 tablespoon agave nectar or honey
	*	Few sprigs fresh parsley
	*	¼ fresh garlic clove


1.	Place carrots into food processor and pulse until consistency
of rolled oats. Remove and set aside. Put garbanzo beans, beets,
parsley, garlic, olive oil, and lemon juice in food processor and pulse
until creamy. Add a little water, one tablespoon at a time, if
necessary to thin a little. Scrape sides of food processor and add salt
(1/4 teaspoon), some pepper, tahini, and agave and pulse again a few
times. Taste and add any additional salt or pepper. Fold in carrots
until well combined. Place in fridge to chill.
2.	Trim the stalks of the chard leaves. Soak leaves in warm water
and vinegar bath for a few minutes to clean and bring to room
temperature. Dry leaves completely.
3.	Each wrap will require two leaves for rolling. Place two leaves
head to foot (with stalks at opposite ends) and overlapping about
halfway. Apply a good amount of spread at the center where the two
leaves overlap and pile up veggies of your choice. Fold in sides and
tightly roll like a burrito. Leave whole if traveling or saving for
later, but cut through center before eating.



 Montana Healthcare
Foundation<https://www.ncat.org/thedirt/mt/img/MHF_logo.png> Special
thanks to the Montana Healthcare Foundation for its generous support. 

The work upon which this newsletter is based was funded, in whole or in
part, through a grant awarded by the Montana Healthcare Foundation. The
statements and conclusions of this newsletter are those of the Grantee
and not necessarily those of the Montana Healthcare Foundation. The
Montana Healthcare Foundation makes no warranties, express or implied,
and assumes no liability for the information contained in the
succeeding text.


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Copyright © July 2016
The National Center for Appropriate Technology

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