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"Spring is just around the corner, and we have been busy preparing for it! From the Harvest of the Month program to promoting local foods, NCAT's team of specialists is laying the groundwork to help local producers and local consumers. Read all about it in this month's issue of the Montana Dirt!"

Don't forget to subscribe If you haven't already, so you continue to get this important news. Thanks for your interest.

Regards,
NCAT's Montana Healthy Food and Communities Initiative Team
~Al Kurki, Demetrius Fassas and Mallory Stefan


Great Advertising for Producers!

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The Farm to Cafeteria Network maintains a database on our webpage of both producers and institutions that are engaged in local procurement. Currently, we’re working in collaboration with Alternative Energy Resource Organization's (AERO) Abundant Montana project to combine our mapping efforts and generate one comprehensive service. A go-to resource for farmer's markets, sustainable agriculture and businesses, and agritourism opportunities, Abundant Montana contains around 300 listings (and growing!) from across the state. Learn more about this service here.

 


Local Foods Day in Helena

The Grow Montana Food Policy Coalition is partnering with the Montana Farm to School Leadership Team to hold an event at the Montana Capitol in Helena on Monday, March 27. "Local Food Day at the Capitol" is geared toward showing the impact of Montana-grown food on the state's economy, health, and communities. Click here for more details or e-mail travism@ncat.org for more information.

 


Spotlight on Yellowstong Grassfed Beef!

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As we round the corner into March, schools across the state that are participating in the Montana Harvest of the Month program are looking to Montana ranchers and processors for local beef. March is beef month, a fabulous time to highlight the beef producers that live all around this state. One such producer is Yellowstone Grassfed Beef, and they're doing a wonderful job of using Beef Month to get healthy, locally grown beef into Montana schools through the Harvest of the Month Program. Read about their operation and commitment to working with local institutions here.

 


Turnip the Beet

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FoodCorps service members dropped the "beet" this month in honor of Harvest of the Month: Beets. Across the state, service members taught students about the health benefits of beets, painted with beet juice, made Valentine’s Day cards with beet stamps, baked beet cake, and served beet-filled meals on cafeteria trays. Click here more information.

 

 


Sewing with Jamie

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If you don't want to make clothes, or if you like loose-fitting or simple geometric garments, you'll find sewing very easy to learn. Learning how to alter patterns to fit your body is a whole different ballgame, but a satisfying challenge.

We've put together a nice video here.

For more information please contact
The Sewing Center Kalispell, Montana. Your number one sewing product supplier and expert on the latest sewing trends and materials. For over 30 years weéve served the Greater Flathead Valley area, providing for all your sewing needs from lessons to machines.

 


Featured Recipe

Beets can make many dishes moist and nutritious – even cake!

Chocolate Beet Cake with Beet Glaze

  • 5 medium beets (or enough for 2 cups pureed beets)
  • 1 cup butter, softened
  • 1 1/2 cups brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • Beet Glaze – recipe follows

Trim stems and roots from beets. Quarter and place in a large saucepan filled with water. Bring to a boil and cook for 50 minutes, or until beets are tender. Drain and reserve cooking liquid for the glaze. Remove skins from beets and place them in a food processor and process until pureed. Set aside 1 tablespoon of puree for the glaze. You will need 2 cups puree for the cake.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9” round baking pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and beet puree.

In a separate bowl, whisk together cocoa powder, flour, baking soda, cinnamon, and salt. Stir into the beet batter until well combined. Pour batter into prepared baking pan(s) and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in pan before removing to cool completely on a cooling rack.

Cake can be wrapped well and stored at room temperature for 3 to 4 days.

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Copyright © February 2018
The National Center for Appropriate Technology


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Butte, MT 59702
1-800-346-9140
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