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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.

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Happy Fall!
Montana Healthy Food and Communities Initiative Team

Local Food & Agriculture Summit Coming Soon!

Montana Food Summit

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 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 about this year's successful project.




2016 Food Corps Member

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 service.

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 about ways you can participate.




Summer Squash Gratin

recipe for Summer Squash Gratin

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

Preparation and cook time: 20 minutes
Serves 4

Ingredients
  • 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

Directions
  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 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 © September 2016
The National Center for Appropriate Technology


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Helping people by championing small-scale, local, and sustainable solutions to reduce poverty, promote healthy communities, and protect natural resources.

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