[montanafood_ag] Fwd: The Montana Dirt - September 2016

Sandra Booth sandrab at ncat.org
Mon Sep 26 09:24:37 MDT 2016

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We are looking forward to a busy and exciting fall, as the Harvest of
the Month program rolls out across the state, we celebrate October as
Farm to School month, and prepare for the Governor's Local Food and
Agriculture Summit. Read on to learn more about these events and how
you can be involved.

Remember to sign-up
so you continue to receive these newsletters.

Happy Fall!
Montana Healthy Food and Communities Initiative Team

Local Food & Agriculture Summit Coming Soon!

Montana Food Summit
016%2F09%2F21%2Fsummitcomingsoon%2F>  The Planning Committee for the
Governor's Local Food and Agriculture Summit
continues to put the finishing touches on the event, which will take
place on October 28-29, 2016, in Bozeman on the Montana State
University campus. The event will bring together people who care about
Montana's food economy and want to strategize for its future. Read on
2F09%2F21%2Fsummitcomingsoon%2F>  for more information about the summit.





Day of Remembrance for September 11

Kids picking pumpkins

For the past three years, NCAT has been partnering with Montana State
University Extension Butte-Silver Bow, Montana Tech, Main Street Uptown
Butte, Butte Farmers Market, and AmeriCorps programs including
FoodCorps, Energy Corps, Big Sky Watershed Corps, and RSVP to host a
9/11 day of remembrance service project.

Feeding those in need has always been the main focus, and volunteers
gather to glean produce from gardeners and farmers in the surrounding
area to support the Butte Emergency Food Bank.

Read more
2016%2F09%2F21%2F3538%2F>  about this year's successful project.





 2016 Food Corps

New Class of FoodCorps Members and Sites

September 1st, 2016 marked the first day of service for FoodCorps
Montana's class of 11 service members. Five service members - Lexie
Gallegos, Elle Ross, Beth Williams, Mary Rochelle, and Maddy Halverson-
are returning for a second year of service, and six new individuals-
Megan Sorg, Marisa Kanemitsu, Rachel Levy, Cryse Heiner, Caitlin
Coghlan, and Graham Schreiber - are diving into their first year of

With the graduation of two service sites, Boulder School District and
Missoula County Public Schools, FoodCorps Montana welcomes two new
service sites, Philipsburg Public Schools and Columbia Falls Schools.
Boulder and Missoula will continue to implement their farm to school
programs, as they are both creating new farm to school coordinator
positions to replace their FoodCorps service members.

Since the start of service, the Montana service members have already
taught Harvest of the Month classroom lessons, hosted taste tests,
tabled at open house events, and harvested ample pounds of produce from
the school gardens. With so much momentum early in the school year, the
service members are bound to flourish throughout the rest of the term!





Kids picking pumpkins

Celebrate Farm to School Month

October is National Farm to School Month, a time to recognize the
importance of farm to school programs as a means to improve child
nutrition, support local economies, and educate children about the
origins of food. There are many great ways to celebrate Farm to School
Month whether you are a student, teacher, parent, food service
director, farmer, or community member.

Read more
ool>  about ways you can participate.





Summer Squash Gratin

 recipe for Summer Squash

>From Martha Stewart
Use up the last of those summer squash in this delicious side dish.

Preparation and cook time: 20 minutes
Serves 4


*	2 tablespoons butter
*	2 medium zucchini (about 7 ounces each), sliced crosswise ¼
inch thick
*	2 medium yellow squash (about 7 ounces each), sliced crosswise
¼ inch thick
*	2 shallots, minced
*	2 garlic cloves, minced
*	Coarse salt and ground pepper
*	½ cup heavy cream
*	1 cup panko
*	½ cup grated Parmesan cheese


1.	Preheat oven to 450. In a large skillet, melt butter over
medium heat; add zucchini, yellow squash, shallots, and garlic. Season
with salt and pepper. Cook, stirring occasionally, until zucchini and
squash are crisp-tender, 4 to 6 minutes.
2.	Add cream, and cook until thickened, about 5 minutes. Remove
skillet from heat; stir in ½ cup panko and ¼ cup Parmesan.
3.	Spoon mixture into a shallow 2-quart baking dish. Sprinkle with
remaining panko and Parmesan; season with salt and pepper. Bake until
top is golden, 8 to 10 minutes.



 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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