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 months.
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Wishing everyone a great holiday season!
The NCAT Crew
Governor's Summit A Success
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. Click here to 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. Click here to continue reading.
Apple Crisp Muffins
Recipe courtesy of Sarah Fennel at Broma Bakery
Serves: 12 muffins
For the crumble
- 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
- 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
- Preheat oven to 350°F. Line 12 muffin cups with muffin linings. Set aside.
- Peel 1 medium apple, then grate it on a large holed grater.
- 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.
- 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.
- Scoop batter into muffin cups, spreading evenly between 12 muffin cups. Crumble oatmeal topping over batter.
- Bake muffins for 20-25 minutes, then allow to cool sightly before serving!
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.