[montanafood_ag] Fwd: The Montana Dirt - November 2016
sandrab at ncat.org
Thu Nov 17 09:42:12 MST 2016
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Read all about it! The Montana Healthy Food and Communities Initiative
team has had a very hectic and very productive fall, and this
newsletter details some of the great accomplishments of the past two
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Wishing everyone a great holiday season!
The NCAT Crew
Governor's Summit A Success
Montana Food Summit
Over 200 people came together at the Governor's Local Food and
Agriculture Summit held at the end of October on the Montana State
University (MSU) campus in Bozeman. They strategized about the future
of Montana's food economy and spent significant time in topical tracks
learning and sharing information as they identified goals and created
action plans. Outside of the track deliberations, plenary sessions
featured inspiring keynote addresses, and MSU Catering provided meals
chock-full of food from Montana producers. Read more >>
Polson Middle School garden students organized the third annual Garden
Harvest Feast to celebrate a successful growing season and to share
their garden bounty with the community. The feast was an impressive
undertaking for students and staff - it took an entire year's worth of
planning, planting, and tending to the garden in order to make it
possible. Students, families, farmers, teachers, and other community
members connected over a delicious meal and celebrated the
accomplishments of students. Read more >>
and catch a local newspaper article here
Beef To School Study Available
Excitement about beef to school is plentiful around Montana. At the
Montana Farm to School Summit in September, Carmen Byker-Shanks, Janet
Gamble, and Robin Vogler presented the story of Montana Beef to School
to a packed room of conference attendees. In their breakout session,
"Mooooving Forward Together: Beef to School Basics," the team shared
the creative ways that schools are working with producers and
processors in Montana to procure local beef in order to showcase tested
strategies in beef to school efforts to put more local beef on school
menus. Continue reading >>
beef to school case
Apple Crisp Muffins
Recipe courtesy of Sarah Fennel at Broma Bakery
Serves: 12 muffins
* 1 medium apple (any kind of Montana grown apple)
* ¾ cup light brown sugar
* 2 large eggs, room temperature
* ¼ cup vegetable oil
* 2 teaspoons vanilla extract
* 1½ cups flour
* 1½ teaspoons of baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
For the crumble
* ½ cup light brown sugar
* ½ cup all purpose flour
* ½ cup old-fashioned oatmeal
* 1 teaspoon ground cinnamon
* pinch nutmeg
* 4 tablespoons butter, chilled
1. Preheat oven to 350°F. Line 12 muffin cups with muffin linings.
2. Peel 1 medium apple, then grate it on a large holed grater.
3. In a large bowl, combine brown sugar, eggs, vegetable oil, and
vanilla extract. Fold in flour, baking powder, baking soda, and salt.
Fold in shredded apples.
4. In a separate bowl, combine crumble ingredients of brown sugar,
flour, oatmeal, cinnamon, and a pinch of nutmeg. Use a pastry cutter to
work in butter until texture resembles a fine sand.
5. Scoop batter into muffin cups, spreading evenly between 12
muffin cups. Crumble oatmeal topping over batter.
6. Bake muffins for 20-25 minutes, then allow to cool sightly
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
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Copyright © November 2016
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