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Whatever the calendar may say, winter has arrived in Montana, but healthy, local foods are still on the agenda. NCAT folks have been hard at work this fall teaching students and faculty about local foods, working on fall garden harvests, and implementing the Harvest of the Month program. You can read about these activities and more in this issue of our newsletter.

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Thanks for all you do to help promote Montana food on Montana tables!

Regards,
Montana Healthy Food and Communities Initiative Team

Youth Summit Dinner at the Park

Youth Summits Excel

farm to cafeteria logo

This fall, NCAT's Growing Leaders Youth Initiative put on youth summits across the state to reach high school youth and faculty to engage them in conversations about growing resilient, community-based food systems. From Kalispell to Billings, students gathered and discussed topics such as food insecurity, school food, and effective project development and community engagement. One teacher from Billings commented, "I heard phenomenal things about the summit in Billings! The students who attended from Senior were super impressed with the entire event and are planning to host a school-wide Lunch-and-Learn highlighting things they learned from the summit later this semester! Way to go!"

Read on to learn more about the Growing Leaders event in Billings and how you can get involved with Growing Leaders in your community!


Cottage Food Rules Approved

grow montana logo

The ability to produce and sell cottage food in Montana became official as of October 1, when the state adopted its rules for small producers. Cottage food refers to non-hazardous products made in home kitchens and sold directly to consumers, including items like jams, jellies, baked goods, and trail mixes. The adopted rules recognize that these products require minimum regulation from a food-safety perspective and provide an avenue for food entrepreneurs to test the market for their goods. Read more about the rules and the bill.


Farm to School Celebrations

Food Corps

In celebration of National Farm to School Month, FoodCorps service members across Montana exercised their creative event planning skills, hosting activities ranging from taste tests of local food to doling out kale chips for National Kale Day.

The highlight of the month was OPI Team Nutrition's "Montana Crunch Time," a statewide event that celebrates farm to school by biting into locally and regionally grown apples. Thousands of students participated in Crunch Time on October 26th, including Elle Ross's service site in Hardin. Elle's high school students made such an impact that they joked, "The earthquake drill the week before was to get everyone ready for the crunch!"

Read more about service members successfully celebrating National Farm to School Month with local food for students!

Montana Crunch Time

Harvest of the Month Recipe: Apple 'n Cabbage Slaw

Serve as a tasty side dish or as a colorful addition to sandwiches!
Servings: 4
Source: Picture the Recipe

Apple 'n Cabbage Slaw (Courtesy of Picture the Recipe)

Ingredients:
2 cups red cabbage
1 cup green cabbage or lettuce
1 1/2 apples (recommended: golden delicious or other local apple)
2 carrots (about 1 cup)
3 green onions
1-2 tablespoons of cilantro (or more to taste)
2 tablespoons salad oil
2 tablespoons honey
2 tablespoons apple cider vinegar
Juice of one lime
Salt and pepper to taste
Optional: dash of cayenne

Preparation:
1. Shred the cabbage into fine strips. Measure cabbage or lettuce and add into a large mixing bowl.
2. Grate the carrots using a big-holed grater and add to the bowl along with sliced green onions.
3. Finely chop a small handful of cilantro and add it to the salad mix.
4. Lastly, cut the apples into thin matchstick pieces and add it to the salad. Toss everything together well.
5. For the dressing start with the salad oil in a jar or bowl.
6. Add the honey, apple cider vinegar, lime juice, salt, pepper, and a light dusting of cayenne to the oil.
7. Put the lid on and shake the dressing (or whisk with a fork if you're using a bowl) until the oil and other liquids are mixed well.
8. Drizzle over the salad and toss until everything is coated in dressing.
9. Serve chilled.


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 © November 2015
The National Center for Appropriate Technology


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