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The PEAS Farm Missoula

Farm to Cafeteria Network

farm to cafeteria logo

New Year, New Relationships:
How Forward Contracting Can Boost Local Purchases

While Montana-grown produce is scarce during the winter months, there are plenty of ways to get your Farm to Cafeteria program going as the fields lie dormant. Perhaps the most important thing you can do this winter is to cultivate relationships. Now's the time to start those conversations that will help farmers plan for spring planting and help food service directors plan local food purchases. One formal way to establish a relationship between an institution and a producer is via forward contracting. Read more.

Grow Montana

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Speak out for local food!

Are you a producer, business owner, or consumer who has been impacted by Montana's current food regulations? Do you wish the laws were more in line with what you are trying to achieve? Now is your chance to speak out! Read more.

Montana Food News

Planning for On-Farm Success
Business planning, financing, marketing, record-keeping, and risk management are just a few of the tools farmers need to run successful, sustainable businesses. Starting January 18, the Community Food and Agriculture Coalition (CFAC) will offer "Planning for On-Farm Success," a series of four in-person/online Saturday workshops for farmers and ranchers in their first three years of operation. Workshops will feature presenters from NCAT, Montana Community Development Corporation, Western Montana Growers' Coop, and many other agencies and organizations. Read more.


Food Corps
A sneaky/strategic new approach to eating.

Sneaky & Strategic: A New Approach to Eating More Veggies
I stood in front of a classroom of 25 fourth and fifth graders at Cornelius Hedges Elementary School in Kalispell as they gleefully ate big, warm bites of brownie with brightly colored frosting. You might think this scene would be a FoodCorps service member's worst nightmare—kids eating decadent, sugary desserts in class! But I was grinning from ear to ear. Read more.

Featured Recipe: Sneaky Bean Brownies and No-Dye Avocado Frosting

From FoodCorps Service Member Jessica Manly in Kalispell, MT

Prep Time: 10 mins
Cook Time: 25-30 mins
Yield: 12 brownies

Brownie Ingredients:

  • 1 pound cooked black lentils or black beans
  • 3 eggs
  • 3 tbsp. vegetable, coconut, or olive oil
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp. salt
  • 3 tsp. vanilla extract
  • 1 tsp. baking powder (for more cake-like brownies)
  • 1/2-3/4 cup sweetener of your choice (honey, sugar, agave, stevia, etc.)

Brownie Directions:
  1. Preheat oven to 350°F. Spray an 8'-by-8' square baking dish with cooking spray.
  2. Combine the beans, eggs, oil, cocoa powder, salt, vanilla extract, and sweetener, in a blender; blend until smooth.
  3. Pour the mixture into the prepared baking dish.
  4. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 25-30 minutes.

Frosting Ingredients:

  • 1 ripe avocado
  • 1/2 roasted or boiled beet
  • 1 tbsp. coconut oil, softened
  • 1/2 tsp. vanilla extract
  • 1/2 cup sweetener of your choice (honey, sugar, agave, stevia, etc.)
  • A pinch of salt

Frosting Directions:
  1. Whip avocado, beet, and oil in a blender until combined and no lumps remain.
  2. Add in vanilla and salt.
  3. Add sweetener slowly and mix until combined.

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Copyright © November 2014
The National Center for Appropriate Technology

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Butte, MT 59702

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