tag:blogger.com,1999:blog-51454081217633601132024-03-13T13:50:52.704-06:00Yummy Montanafinding -- and enjoying -- food made in montanaMontana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.comBlogger217125tag:blogger.com,1999:blog-5145408121763360113.post-66416272954391503482016-04-05T20:28:00.000-06:002016-04-06T08:51:37.789-06:00Veg burgers - yum!<div class="separator" style="clear: both; text-align: center;">
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It looks like a regular hamburger, but it's all veg. All yummy veg!<br />
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By day, Parke Goodman creates paintings that delight the eye, selling them at the Livingston, Montana, studio he shares with his wife, Bonnie: <a href="http://mordamart.com/" target="_blank">Mordam Art</a>.<br />
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Such creativity can really stir up an appetite. Parke is vegan, and so his food must be hearty as well as free of animal products.<br />
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With the flair of a hungry artist, Parke personalized his version of veg burgers that he can make on Sunday and freeze to heat up for lunch all through the week.<br />
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There's not really a recipe, Parke insists. You just kind of throw things together, whatever you have handy. There's not a whole lot of fine measurements in his account of the process. But hang in there . . . it turns out great.<br />
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First, finely chop a <b>red onion</b>. Then grab a bunch of <b>carrots</b> -- about a pound -- and grate them.<br />
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Chop up about 1/2 a pound of cremini <b>mushrooms</b> -- Parke prefers these because they have a firmer texture than the white button mushrooms. When you can afford them, the firmest mushrooms are shiitake and oyster.<br />
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He usually adds a <b>beet</b>, shredded with a cheese grater. This gives the burgers a red tinge in case you're missing beef at all, but mostly it adds flavor and nutrients.<br />
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Press about a pound of extra firm <b>tofu</b>. Parke has a nifty tofu press that works wonders, but you can put the tofu under a plate with a heavy can on top. The main thing is to get as much water out as possible. Too much water in the mix makes the burgers mushy.<br />
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Saute all of the above vegetables for about 10 minutes. (Put the tofu separately into the bowl first.)<br />
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Cook some <b>quinoa</b>: 1 cup raw quinoa in 1 1/2 cups water, along with a veggie cube. Or use barley (for a chewy texture) or rice.<br />
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In a large bowl, start mixing the tofu along with a tablespoon or so of <b>miso</b>. Add the ingredients you've already prepped.<br />
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Add <b>spices</b> -- garlic powder (fresh garlic if you have it), basil, and thyme are Parke's basics.<br />
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Add 3/4 cup "notch" (<b>nutritional yeast</b>).<br />
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About 3/4 cup <b>vital gluten</b> is the "glue" that binds the mixture.<br />
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Stir until it all holds together. You can add <b>flour</b> if it looks too wet.<br />
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Scoop out 1/2-cup portions onto a baking sheet and form into patties. You should have about a dozen. (Parke uses two baking sheets.)<br />
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Most recipes call for frying the patties, but Parke is happy to let a <b>400-degree oven</b> do all the work. And, he claims, by using less oil, you can easily freeze them.<br />
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Bake for <b>45 minutes</b>. Be sure to flip them halfway through so they get nice and crispy brown on both sides.<br />
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There are all kinds of variations.<br />
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Red peppers were in the original recipe, but Parke found them too watery, so he quit using them.<br />
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You can add chopped walnuts, which "adds a nice texture." Or substitute a can of black beans for the tofu -- be sure to process till smooth.<br />
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Try adding rolled oats, finely chopped kale, or onions.<br />
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Parke's been making these for 3 or 4 years. He says he eats one every day on a wholegrain bun with all the trimmings.<br />
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Can you really get too much of a good thing?Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com2tag:blogger.com,1999:blog-5145408121763360113.post-35015124403756583932015-11-14T12:48:00.000-07:002016-01-13T08:45:59.221-07:00Healthy food at the Livingston health fair<div class="separator" style="clear: both; text-align: center;">
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The Fall Health Festival in Livingston was a good place to load up on snacks today.<br />
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You could grab an apple from one of the many baskets displayed around the hall.<br />
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Or fill up on a free breakfast. Before I asked or even wondered about it, one of the cooks proudly told me that almost everything was produced in Montana -- Wheat Montana flour for the pancakes, local eggs, sausages from Wilsall -- and everything was carefully selected for maximum health benefit; for example, organic maple syrup and fresh berries and melons.<br />
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My favorite place to eat in Livingston is the <a href="http://wheatgrasssaloon.com/" target="_new">Wheatgrass Saloon</a>, a place with a simple vegan menu that includes a new taco bar and the long-popular Dragon Bowl: a dozen or so shredded veggies on top of your choice of quinoa or kelp noodles and smothered in an amaaaaaaaaazing (I can't get enough As in there to describe its deliciousness) secret dressing that is reminiscent of Thai peanut sauce. Mostly, it's all about tantalizing beverages. Check out the <a href="http://wheatgrasssaloon.com/menu/" target="_new">menu</a> and come taste them all.<br />
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Today at the fair they were pouring samples of Ginger 'n Juice, Greentini, and We Got the Beet. If you drank one of each, you were entered into a drawing for a fabulous basket of gifts. Everyone who tasted the juices was a winner, in my opinion.<br />
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Not every snack was exactly healthy, as seen in the right of this photo of the Wells Fargo booth (I think they were there to talk about financial health). But who can resist an occasional chocolate chip cookie?<br />
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Best of all were the generous samples at the <a href="http://www.veganmontana.org/" target="_new">Vegans Rock Montana</a> booth, Bonnie's ever-present smile brightening up the morning. Bonnie's mission is to show folks that genuinely healthy -- and truly delicious -- food does not have to contain animal products.<br />
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After selecting from the <a href="https://www.hamptoncreek.com/just-mayo" target="_new">Just Mayo</a> swag -- caps, tote bags, t-shirts, and a large free sample of Just Mayo -- you could indulge in Bonnie's good cooking. Today that included Kale & White Bean Dip and Chick'n Salad made with Gardein Chick'n and, of course, Just Mayo. Bonnie always provides recipes.<br />
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After all that, the dentist booth was a good place to pick up some toothpaste samples.<br />
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Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-25607327882092229452015-08-01T14:00:00.000-06:002015-08-16T14:04:42.390-06:00People at Gallatin Valley Farmers Market<div class="separator" style="clear: both; text-align: center;">
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There are so many wonderful things about a farmers market. But when you think about it, isn't it the people who really make the market special?<br />
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At today's Gallatin Valley market in Bozeman, there was quite a selection of interesting vendors.<br />
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Pictured above are the <a href="https://www.facebook.com/the3littlesparrows?fref=ts" target="_new">Three Little Sparrows</a> who make delectable items, such as tasty lip balm and sweet sugar scrub, that make you look and feel more beautiful. Actually, that's mama with her two oldest children, with the youngest shyly hidden behind. Selling at the market this year is an educational experience for the kids, who decide what to make, then make it and learn how to sell it. Figuring out change, as shown below, is an important part of the process.<br />
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Around the corner was a gal who just loves tutus. She normally has a doll to show off her creations, but today she forgot to bring it. Being flexible, she decided modelling was just as fun as selling.<br />
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And nearby were the ever-popular cookies by the Cookie Boys. Their offerings have expanded considerably, all as tasty as the original peanut butter and chocolate chip cookies that were their first product. These originals are still available for purists.<br />
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Outside in the sunshine were two enthusiastic sisters selling cheesecake under the name of <a href="https://www.facebook.com/diadesserts" target="_new">Dia Desserts</a>. Need I say more? Right now they have a heavenly dip and also bites of cheesecake in portable jars. All kinds of flavors like lemon-lavender, strawberry, and the Tipsy Cow (with merlot). This might be the perfect time to expand your picnic fare. Or sneak bites at the traffic lights on your way home. I'm not admitting anything, it's just an idea I had.<br />
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There was some lovely music wafting through the air, played by a young student who also takes ballet. She and her brother are raising money for their fine arts education.</div>
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You'll also find all the usual -- and unusual -- things at this market, like greens, succulent Dixon melons (be prepared to stand in a very long line for this popular item!), breads and pies, etc. etc. Come meet everyone!<br />
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Gallatin Valley Farmers Market</div>
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Gallatin County Fairgrounds, Haynes Pavilion, at Tamarack and Black</div>
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June 20 - September 12</div>
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Saturday, 9 am - noon</div>
Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com1tag:blogger.com,1999:blog-5145408121763360113.post-72442912842305451962015-07-30T18:54:00.001-06:002015-07-30T19:03:19.095-06:00Creativity abounds at Big Timber indoor market<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nKq1HBVXbG8/Vbq9SrMeIYI/AAAAAAAADws/gdlS-mXSGPo/s1600/BTI-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-nKq1HBVXbG8/Vbq9SrMeIYI/AAAAAAAADws/gdlS-mXSGPo/s320/BTI-bread.jpg" width="320" /></a></div>
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Artisan loaves of white bread studded with seeds, cranberries, and/or mango bits. Rye bread with dill or sauerkraut. You probably won't find these unusual combinations anywhere else.<br />
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When asked if she had a plain loaf of white bread, baker Sidonia looked puzzled for a moment and said, "It never occurred to me to make one." Then she quickly added, "But if you're here next week, I can make one just for you."<br />
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This market isn't large -- 7 vendors this evening -- and this is only its second week, but the variety and originality of goods offered will gladden the heart of any earnest farmers market customer.<br />
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It's still early in the season for eastern Montana produce, but some garden herbs and a handful of small cucumbers were available. Plus locally grown limes. The grower said she has a flourishing lime tree on her patio in town and takes the tree in during winter months.<br />
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Along with the artisan loaves, there was an abundance of baked goods, such as key lime pie, chocolate peanut butter pie, no-bake cookies, banana bread, and flour-free Monster Cookies.<br />
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For thirsty shoppers, Italian soda was on tap.<br />
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The building belongs to market manager Kimi Tollefson, who ran the popular Prospector Pizza for many years. After it closed, one after the other, an upscale lunch cafe, a generic Chinese restaurant, and an artisan pizza joint enticed customers for a while, but the building has been empty for a couple of years now, and Kimi thought it would be fun to use the space for a market.<br />
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Kimi sells ready-made pizza dough and sauce and even provides a restaurant-size recipe, although you'll have to copy it from the blackboard on the back wall.<br />
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All in all, this small market is brimming with good things.<br />
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Big Timber Indoor Farmers Market</div>
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old Prospector Pizza building, 121 McLeod Street</div>
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July 23 - September 10</div>
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Thursday, 5 pm - 7:30 pm </div>
<br />Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com2tag:blogger.com,1999:blog-5145408121763360113.post-81068716113223155562015-06-17T20:00:00.000-06:002015-06-18T08:41:01.234-06:00Signs of the Livingston market<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OvQMJLriaiQ/VYLXBqWpO8I/AAAAAAAADvU/atBKNvhB8vE/s1600/hot-food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-OvQMJLriaiQ/VYLXBqWpO8I/AAAAAAAADvU/atBKNvhB8vE/s320/hot-food.jpg" width="240" /></a></div>
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One of the fun things of visiting a farmers market is looking at the signs. Here are a few I saw today at the Livingston farmers market.<br />
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As you can see from the last two signs, this market encourages children to participate, which adds to the variety. Trust me, the Geography Quiz is not easy.<br />
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<b>Livingston Farmers Market</b></div>
<div style="text-align: center;">
Sacajawea Park bandshell</div>
<div style="text-align: center;">
June 3 - September 23</div>
<div style="text-align: center;">
Wednesday, 4:30 pm - 7:30 pm</div>
Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-81760329475148692802015-06-13T12:00:00.000-06:002015-06-15T20:22:42.726-06:00Virginia City farmers market<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-yU-8iQGM01Q/VX-EujCbCMI/AAAAAAAADuk/ocwSuDojOAw/s1600/market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-yU-8iQGM01Q/VX-EujCbCMI/AAAAAAAADuk/ocwSuDojOAw/s320/market.jpg" width="320" /></a></div>
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Most folks visit Virginia City to ride the stagecoach, explore Boot Hill, and stroll down a street that was once crowded with gold miners in and out of luck.<br />
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But I recommend that you plan to be there on the second or fourth Saturday of the month so you can enjoy the tiny but vibrant farmers market.<br />
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<a href="http://2.bp.blogspot.com/-n0s2P07UMz4/VX-ErpaMkGI/AAAAAAAADug/BWKKvOS9As8/s1600/variety.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-n0s2P07UMz4/VX-ErpaMkGI/AAAAAAAADug/BWKKvOS9As8/s320/variety.jpg" width="320" /></a></div>
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Even this early in June you'll find bursting bags of salad greens, kale, spinach, and herbs, and, if you're lucky, a large bouquet of rhubarb fresh from the garden.<br />
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There are scones and cookies, perhaps a pie, along with handmade jams like the intriguing and tasty garlic and onion.<br />
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But best of all are the round loaves of crusty bread baked in a brick oven: a plain boule, a sweet variety, and an amazing herb loaf.<br />
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<a href="http://2.bp.blogspot.com/-DyLXrq-GzKg/VX-G9qV60aI/AAAAAAAADuw/PEPExxiwGwY/s1600/loaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-DyLXrq-GzKg/VX-G9qV60aI/AAAAAAAADuw/PEPExxiwGwY/s320/loaves.jpg" width="320" /></a></div>
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Don't miss this cornucopia of delights. I'm betting the ghosts of the town wish they could still enjoy these earthly pleasures.<br />
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<a href="http://3.bp.blogspot.com/-XZA8DtKPnrw/VX-HIGiSC8I/AAAAAAAADu4/959gPvC7cYw/s1600/plants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XZA8DtKPnrw/VX-HIGiSC8I/AAAAAAAADu4/959gPvC7cYw/s320/plants.jpg" width="320" /></a></div>
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<b>Virginia City Artisans and Growers Guild Farmers Market</b></div>
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Log Schoolhouse at end of town, across from Opera House</div>
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May 23 - September 5</div>
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2nd & 4th Saturday, 11 am - 5 pm</div>
Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-12707757839508908532015-06-13T11:00:00.000-06:002015-06-15T20:05:02.797-06:00Twin Bridges farmers market<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-B8fEGFhzcT0/VX9_-vEqHAI/AAAAAAAADt0/Xuc1xb_XVLY/s1600/yarn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-B8fEGFhzcT0/VX9_-vEqHAI/AAAAAAAADt0/Xuc1xb_XVLY/s320/yarn.jpg" width="320" /></a></div>
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Vegetables will be arriving soon at the Twin Bridges farmers market, but meanwhile enjoy handspun alpaca yarn (shown above) and lovely handmade soap.<br />
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<a href="http://3.bp.blogspot.com/-cbYSDryigu4/VX-AeMHltJI/AAAAAAAADt8/J2VUNuj3ZmA/s1600/soap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-cbYSDryigu4/VX-AeMHltJI/AAAAAAAADt8/J2VUNuj3ZmA/s320/soap.jpg" width="320" /></a></div>
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Soapmaker Jen assured me her soaps are good for the skin, softening as they clean, and infused with good things. She picks her own huckleberries, for example, then adds the puree to the soap base. The rose soap contains bits of wild rosehips Jen gathers and is decorated with a dusting of crushed rosehips and petals, giving it an old-fashioned flair.<br />
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Twin Bridges is a center for fishing in the Jefferson Valley, and those on their way to the river would be well advised to grab a few snacks. Perhaps a delicious sweet loaf (choose from rhubarb, strawberry-banana, apricot-orange) in miniature or full loaves.<br />
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<a href="http://2.bp.blogspot.com/-brvrXhycwic/VX-CBcWO4XI/AAAAAAAADuI/yDpD6-sNBaM/s1600/breads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-brvrXhycwic/VX-CBcWO4XI/AAAAAAAADuI/yDpD6-sNBaM/s320/breads.jpg" width="320" /></a></div>
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Or how about a hearty bagel. I bought only one garlic-and-onion bagel to enjoy on the road. I should have gotten the baker's dozen, which might have included cinnamon-raisin or the aptly named "zinger" (jalapeƱo). Or maybe not. I bet they are habit-forming.<br />
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<a href="http://2.bp.blogspot.com/-scSBj5uMwWI/VX-C2WISPCI/AAAAAAAADuQ/u9IqaFrv7DM/s1600/bagels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-scSBj5uMwWI/VX-C2WISPCI/AAAAAAAADuQ/u9IqaFrv7DM/s320/bagels.jpg" width="320" /></a></div>
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<b>Twin Bridges Farmers Market</b></div>
<div style="text-align: center;">
Main St. Park</div>
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May 2 - September 26</div>
<div style="text-align: center;">
Saturday, 9 am - noon</div>
Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-47267740023865020282015-06-13T10:00:00.000-06:002015-06-15T19:44:59.545-06:00Whitehall farmers market<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-n6zuaYJhvmc/VX92hujG_HI/AAAAAAAADtA/Q9-ePQ886LM/s1600/herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-n6zuaYJhvmc/VX92hujG_HI/AAAAAAAADtA/Q9-ePQ886LM/s320/herbs.jpg" width="320" /></a></div>
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June farmers markets often include a handy selection of plants to add to your garden. These are generally lush and well adapted to the local environment. Anyone who gardens in Montana knows that is a big plus. Not every plant a gardener longs to grow here will survive -- or come to full flower -- in the short hot summer.<br />
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As I keep pointing out, the grower is right there at the farmers market, so be sure to ask questions.<br />
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<a href="https://www.facebook.com/pages/Backyard-Artistic-Impressions/1427166504247502" target="_new">Backyard Artistic Impressions</a> had a lovely booth. Take your pick: seeds, flowers, or art for the garden.<br />
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<a href="http://2.bp.blogspot.com/-1jDY5PdbKL4/VX98KXYWB_I/AAAAAAAADtY/tnFZBhMhy5o/s1600/flowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1jDY5PdbKL4/VX98KXYWB_I/AAAAAAAADtY/tnFZBhMhy5o/s320/flowers.jpg" width="320" /></a></div>
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At any market, you can also find a lot of baked goods right from the start of the season. Whitehall had plenty today, and the bakers plan to be around until October.<br />
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Here's Sonja happily waiting for a customer to make up her mind. Mini angel food cake? Apple turnovers? Carrot cake?<br />
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I spent some time chatting with young entrepreneur Rebecca, who has been at the market for 6 years. Currently she is selling products she makes and uses herself: lip balm, lotions, and mixed essential oils that soothe or invigorate.<br />
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Whitehall is a small market but with a good selection of food items and crafts. Produce will appear soon.<br />
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<b>Whitehall Farmers and Crafter Market</b></div>
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Legion St. Park</div>
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June 6 - October 3</div>
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Saturday, 9 am - 1 pm</div>
Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-36697936930014661502015-06-06T19:19:00.000-06:002015-06-15T19:19:51.783-06:00Ennis farmers market bounty<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-chTqTwB7FhA/VXTFqGtHt7I/AAAAAAAADr8/7nPjksD69NA/s1600/Pony-gals.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-chTqTwB7FhA/VXTFqGtHt7I/AAAAAAAADr8/7nPjksD69NA/s320/Pony-gals.jpg" width="320" /></a></div>
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After a long, cold Montana winter, any sign of spring is a welcome one.<br />
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Today the Madison Farm to Fork Farmers Market in Ennis offered up the green bounty of spring, promises of much more to come.<br />
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The market is located in a parklike area, a big improvement over the cement of previous years. It's cooler and a lot more pleasant to stroll on grass beneath shady trees.<br />
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But best of all are the offerings of farmers, bakers, and artists. You'll have to visit to see it all. Today I enjoyed looking at stunning woodwork by Paul Smail, who creates custom furniture. I know I'm supposed to get photos of great things like this so blog readers can get in on the joy, but somehow I was so overcome by Paul's handcrafted tables that I completely forgot to take out my camera. When you visit the market, make a beeline for his display and see for yourself. Paul's work will assure you that fine craftsmanship still exists.<br />
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I did get photos of food. Of course.<br />
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Plant starts of all types provide an opportunity for anyone to have fresh food at home. Everyone has room for herbs.<br />
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But if you just want to get food ready to be prepared for dinner tonight, there were several farmers already laying out a wide selection of vegetables. The mother and daughter team from Pony offered radishes, kale, bok choy, herbs, and a whole lot more. See their photo above. Those smiles are genuine -- they love what they do. Daughter Izzy bakes, too.<br />
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More treats were on offer from Amanda of Varney Bridge Bakery. She's been at the market for several years and keeps getting better with artisan breads, scones, sausage rolls, and more. Here you see what she described as an Icelandic Christmas treat, large meringues stuffed with cornflakes and chocolate chips.<br />
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In my opinion, the best sign of spring in Montana is rhubarb. You'll see it in almost every garden. The soil in the Madison Valley must be spectacular, because this bunch of rhubarb was huge. Plenty to use righta way and then freeze for later.<br />
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Farmers markets are now springing up like crazy throughout Montana and other areas of the country. Forget about the supermarket produce section; the weeks-old same old same old will be for sale there in winter. Right now, grab something fresh, and maybe something you've never seen before, from a local farmer.<br />
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<a href="http://madisonfarmtofork.com/" target="_new">Madison Farm to Fork Farmers Market</a><a href="https://www.blogger.com/blogger.g?blogID=5145408121763360113"></a></div>
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Hwy 287, N of downtown, between Sportsman's Lodge & Madison Foods</div>
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May 23 - September 5</div>
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Saturday, 9 am - noon</div>
Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-5704987193537266422015-05-22T10:58:00.000-06:002015-05-22T11:02:57.155-06:00From Beans to Marshmallow Fluffy Stuff<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-19PrU2F2tfs/VV9WbLeiYSI/AAAAAAAADq4/gwx4PeR0gJM/s1600/berry-fluff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-19PrU2F2tfs/VV9WbLeiYSI/AAAAAAAADq4/gwx4PeR0gJM/s320/berry-fluff.jpg" width="320" /></a></div>
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There's an amazing recipe floating around on the Internet that has two ingredients, one always a crowd favorite (sugar) and the other not so much (bean juice).<br />
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I found the version I made on <a href="http://chocolatecoveredkatie.com/2015/04/30/healthy-vegan-marshmallow-fluff/" target="_new">Chocolate-Covered Katie</a>, where you will see a lot of attractive fluffy photos and more explanation than I'll add here.<br />
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But I do want to give you my experience so you'll know what to <i>really</i> expect. It's never like the pictures, is it?<br />
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Here in Montana we eat a lot of beans. The best are made from scratch, but sometimes the canned variety comes in handy. But what to do with the liquid? You can add it to soup or throw it out, but why not make fluffy marshmallow stuff?<br />
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For this recipe, first drain a can of garbanzo beans, also known as chickpeas. (I used a brand that included sugar and salt, a case of not checking ingredients on the label, which is a topic for another blog. Who the heck puts sugar in beans?) You should have 1/2 cup of liquid. Use the beans elsewhere. I suggest straining the liquid to eliminate any stray bits of bean.<br />
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I also recommend putting the liquid in the bowl of a stand mixer. If you're using a hand mixer, draw up a chair and maybe put on a long meditation tape or some pleasant music. If you have a TV in the kitchen, you'll be able to watch at least a half-hour sitcom.<br />
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Add 1/3 cup sugar or honey or agave. I'd add an optional dash of vanilla, though I didn't in this test.<br />
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On my KitchenAid mixer I started at a medium speed (4). I recommend starting with a high speed (6 or 8) because that will no doubt speed up the process.<br />
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At about 10 minutes, the mixture still looked like swirling egg whites, so I upped to 6, then 10 minutes later (still swirling egg whites) up to 8. At this point I was like, "Oh, man, this is ridiculous."<br />
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<a href="http://2.bp.blogspot.com/-PJOmH0GFZZo/VV9aO8lMaBI/AAAAAAAADrE/d5b8lKR21is/s1600/before-fluff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-PJOmH0GFZZo/VV9aO8lMaBI/AAAAAAAADrE/d5b8lKR21is/s320/before-fluff.jpg" width="320" /></a></div>
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At the 25-minute mark I wondered, "Hey, is that fluff?" I could see streaks made by the wires of the beater attachment, which indicated it was thickening.<br />
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Thirty minutes from the start, success!<br />
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<a href="http://3.bp.blogspot.com/-cERPjPBitXM/VV9aUr_F6JI/AAAAAAAADrM/CXvBky1BGZw/s1600/done-fluff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-cERPjPBitXM/VV9aUr_F6JI/AAAAAAAADrM/CXvBky1BGZw/s320/done-fluff.jpg" width="320" /></a></div>
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I was so intent on the fluffing process I didn't think to do taste tests along the way, but I sure dipped into the finished product.<br />
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Here's where your experience may vary widely from mine. I like it. In my opinion it has kind of an "off" taste. Not bad, but it makes you realize this is not the real thing. Real fluff is just sweet. If you're used to "healthy" foods that taste way different than the "regular" stuff, you won't be a bit fazed by this not being a replica of the commercial varieties.<br />
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Maybe I could have whipped it longer, but I was satisified with the texture, which was soft like thick whipped cream. It is definitely holding up after a few hours in the refrigerator.<br />
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I recommend serving it without any comment. After everyone has enjoyed it on a decadent dessert or in peanut-butter-n-fluff sandwiches, then you might reveal the secret. I doubt anyone will care. Paired with another food, you really can't tell this has, um, a secret ingredient.<br />
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I feel I could make this again.<br />
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I can guarantee I will make it for company. I can't wait to see the looks on their faces when I share the recipe.<br />
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Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-27044046475124750712014-11-04T14:56:00.000-07:002014-11-05T20:35:44.112-07:00Japanese school lunches<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BXIjeGjAu78/VCxly6D6SUI/AAAAAAAADkU/9s0lzQ3JfXY/s1600/schoolmenu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BXIjeGjAu78/VCxly6D6SUI/AAAAAAAADkU/9s0lzQ3JfXY/s1600/schoolmenu.jpg" height="320" width="320" /></a></div>
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<i>page from weekly lunch menu at Japanese primary school</i></div>
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<i>~ courtesy of <a href="http://www.cocoandme.com/2014/09/23/summer-holiday-2014-japan-part-3/" target="_new">Coco&Me</a> ~</i></div>
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Across Montana and in many other U.S. states, schools are planting gardens and using local produce in their meals. But we could learn a lot from Japanese schools about making lunchtime an educational experience.<br />
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On the charming British blog <a href="http://www.cocoandme.com/" target="_new">Coco&Me</a>, Tamami shared what she learned about school lunches on a recent trip to Japan.<br />
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In her <a href="http://www.cocoandme.com/2014/09/23/summer-holiday-2014-japan-part-3/" target="_new">blog post about her visit</a>, Tamami dissects a school lunch menu a Japanese friend showed her.<br />
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For example, Tamami translates the text in the photo above:<br />
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<blockquote>
"Cucumber ā characterised by crunchy mouthfeel & warty exterior. One of the fresh summer vegetables."<br />
"Pumpkin ā Full of beta-carotene. Maintaining properties for healthy eyes & skin. Builds resistance. Lots of vitamin E & C."<br />
"The information on which area the ingredients are produced is publicised on the council homepage."</blockquote>
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I encourage you to visit the <a href="http://www.cocoandme.com/2014/09/23/summer-holiday-2014-japan-part-3/" target="_new">post</a> to see all the pages of the menu and read Tamami's descriptions and translations.<br />
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But briefly, Japanese schools value the opportunity to educate their children about food. Every ingredient in the lunch is itemized, even by weight, and drawings and captions clarify what exactly the food is and why it is important for health.<br />
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I was especially impressed by a note at the bottom of the menu.<br />
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As I read through Tamami's blog post, I wondered how Montana schools might adapt such a detailed menu to the lunch program.<br />
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Could ag classes gather information about where the food comes from, names of ranchers and other food producers? Even knowing that some food comes from far away would be educational.<br />
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Could language arts classes write the text?<br />
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Could science classes add botanical details?<br />
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Could art classes supply illustrations?<br />
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Could the school newspaper put it all together and print out a weekly menu to share with students and their families?<br />
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There's a lot of creativity in our schools. And I know from my years of teaching middle school that there's plenty of energy and enthusiasm as well.<br />
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Students tend to consider lunch the best time of the school day. Why not also make it the most important part of their education, something they will carry through their entire lives?Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-91565604661422857402014-09-13T15:06:00.000-06:002014-09-15T22:09:01.925-06:00Emigrant farmers market: building a community<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_j4L05A6Dmk/VBSj7t5GVtI/AAAAAAAADiM/eibrDC9leGU/s1600/market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_j4L05A6Dmk/VBSj7t5GVtI/AAAAAAAADiM/eibrDC9leGU/s1600/market.jpg" height="240" width="320" /></a></div>
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Market manager Joyce Johnson works hard to nurture the community that revolves around and within the tiny Emigrant farmers market, with an average of 10 vendors and a very big heart.<br />
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I wrote about this market during its <a href="http://yummymontana.blogspot.com/2011/10/emigrant-peoples-market.html" target="_new">2011 season</a>. In some ways it looks the same, but in other ways, it has grown.<br />
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"We're seeking to develop a new habitat for a community gathering," Joyce told me today. She deliberately named it the People's Market so anyone in the Paradise Valley could participate, even during the early part of the season when produce is still ripening. She's considering extending the market during winter, wondering if vendors could use the local church hall.<br />
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"We're small now," Joyce conceded, "but big-hearted."<br />
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I enjoy visiting this market. It feels warm (even in the cold sun of mid-September) and welcoming. Vendors are happy to talk to you about their wares or even about things that interest them.<br />
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If you want to learn about yin and yang, ask the woman selling tiny cherry-size "yang" plums from her garden.<br />
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If you don't know anything about solar cooking, fireless cooking, or how alive water is, have a chat with Greg, who sells Sunovens and essential oils. The 3 pounds of potatoes in the Sunoven will be done by the time the market closes at 1 pm.<br />
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Eighty-year-old Richard will give you his recipe for Dutch oven potatoes if you prefer them cooked traditionally, plus he'll add a plug for cultured vegetables, like homemade pickled beets and sauerkraut, that "do good work on your intestines." Handily, he has plenty of homegrown potatoes, beets, and cabbage for sale, along with squash and other good-looking vegetables.</div>
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James is a painter, but he comes to market to share the abundance from his garden. Today he had amazing heirloom tomatoes, garlic, kale, and lettuce.</div>
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But the prize was the tub of foot-long, tender Tyria cucumbers. Each seed costs $1.20, and so each cucumber sold for $4, but every bite is a delicacy. James handed out samples of dried cucumber, which was a treat in itself.</div>
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<a href="http://2.bp.blogspot.com/-W64ufu-vpN8/VBStUrqy4yI/AAAAAAAADjo/FSEQ4p_2RZM/s1600/driedcucumbers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-W64ufu-vpN8/VBStUrqy4yI/AAAAAAAADjo/FSEQ4p_2RZM/s1600/driedcucumbers.jpg" height="240" width="320" /></a></div>
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You can already see what an amazingly abundant market this is, and I've only mentioned 4 vendors!</div>
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Today there were also jewelry, shawls, Native American artifacts, and Yankee Bob's cookies. You can read about Yankee Bob in my <a href="http://yummymontana.blogspot.com/2011/10/emigrant-peoples-market.html" target="_new">2011 blog post</a> about the market, but now he has extended his selection to include gluten-free and vegan items.<br />
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<a href="http://2.bp.blogspot.com/-UBNYkIpqB04/VBSxBdHJzeI/AAAAAAAADkA/2eSudodMJRQ/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UBNYkIpqB04/VBSxBdHJzeI/AAAAAAAADkA/2eSudodMJRQ/s1600/cookies.jpg" height="240" width="320" /></a></div>
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Oh, yes, and some fun wood items.<br />
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Stop in soon and get to know these friendly people.<br />
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<b>Emigrant People's Market</b></div>
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Lawn of St. John's Episcopal Church, across from Wildflour Bakery</div>
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Saturday, 10 am - 1 pm</div>
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June 14 - October 25 (weather permitting)</div>
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Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-86124428384469263342014-09-12T19:13:00.000-06:002014-09-12T19:19:45.394-06:00Red Lodge farmers market: a cold wind blows<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mOAhqfBTvSs/VBOPRYCj44I/AAAAAAAADgg/rm6AU6NJ53s/s1600/pumpkins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mOAhqfBTvSs/VBOPRYCj44I/AAAAAAAADgg/rm6AU6NJ53s/s1600/pumpkins.jpg" height="240" width="320" /></a></div>
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The pumpkins at today's farmers market in Red Lodge had loads of personality -- all ready for Halloween.<br />
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A cold wind blew around tomatoes, peppers, bread, and soap, but that didn't discourage shoppers, who crowded around their favorite vendors, eager to take home the bounty. The remains of an early snow lingered and everyone had to bundle up, but it was still a fine day for a market.<br />
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Colorful heirloom tomatoes from <a href="http://www.montanawholesomefoods.com/" target="_new">Wholesome Foods</a> farm made a pretty picture.<br />
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Piles of peppers from Carbon County Growers in Bridger shone in the sun. You can freeze small peppers as is, or seed and chop up the bigger peppers, and put them all in the freezer to spice up winter meals.<br />
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A long line formed almost immediately after the opening cowbell for <a href="http://www.hopesartisanfoods.com/" target="_new">Hope's</a> homemade baked goods. Difficult decisions had to be made about whether to take a brownie brimming with frosting, or a crisp baguette, or a cinnamon roll the size of your head. Or maybe one of each . . .<br />
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There was corn.<br />
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And honey.<br />
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<a href="http://1.bp.blogspot.com/-TrtMc72lW1w/VBOSNpM6rjI/AAAAAAAADhQ/4RrjXoN1nNk/s1600/honey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TrtMc72lW1w/VBOSNpM6rjI/AAAAAAAADhQ/4RrjXoN1nNk/s1600/honey.jpg" height="240" width="320" /></a></div>
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And amazing tamales made fresh by Rosa.<br />
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<a href="http://www.kennysddsalsa.com/" target="_new">Kenny's Double D Salsa</a>, including the delectable mango and pineapple version, lived up to its tagline, "Dangerous & Delicious." Kenny said he's had people return within a few minutes to buy more because they ate it right out of the container in their car. Kenny makes 1500-1600 pints each month to sell at stores in Billings and Red Lodge and another 225 pints each week to supply fans at the farmers markets in those towns.<br />
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<a href="http://3.bp.blogspot.com/-hwgcb4JpQTg/VBOTVl3nkFI/AAAAAAAADhk/gM6bvZm7LiY/s1600/salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hwgcb4JpQTg/VBOTVl3nkFI/AAAAAAAADhk/gM6bvZm7LiY/s1600/salsa.jpg" height="240" width="320" /></a></div>
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Debra, of La Naturals, was selling soap and other natural skin care products. I was attracted by her unusual combination of honey and dandelion, among others. She was eager to share her knowledge of natural products, explaining that she sources locally whenever possible, using honey and beeswax from <a href="https://www.facebook.com/sunshineapiary" target="_new">Sunshine Apiary</a> in Columbus, goat milk from a farm in Fromberg, and violets from a neighbor's garden. I learned a lot from her about taking care of my skin with nature's ingredients.<br />
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It's getting toward the end of farmers market season here in eastern Montana, with 2 market days left in Red Lodge. And while there may already be snow on the ground, don't let that discourage you from picking up some fresh produce and other necessities. The vendors offer an abundance of goods, and they are always happy to see you.<br />
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This time of year it's an especially pretty drive south to Red Lodge, with snowy mountains to frame the view. Take some time to enjoy it.<br />
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<b>Red Lodge Farmers Market</b></div>
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Lions Park, between E. 7th & E 8th on N. Villard</div>
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Friday, 3:30 pm - 6:30 pm</div>
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June 27 - September 26</div>
<br />Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com2tag:blogger.com,1999:blog-5145408121763360113.post-17180561928325056842014-09-09T20:58:00.000-06:002014-09-15T22:08:37.643-06:00Bogert farmers market: signs of good things<div class="separator" style="clear: both; text-align: center;">
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I love to walk around farmers markets and look at signs. Most of them are handcrafted; all promise good things.<br />
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This sign shows you where to find delectable <a href="http://www.chatelainechocolate.com/" target="_new">Le Chatelaine</a> chocolate! Bozeman's best!<br />
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Another sign was so pretty, I just stopped and stared. "We're so lucky to have a nice artist," the vendor told me proudly.</div>
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Each farmer displays a sign, even though people would buy their fresh, tasty vegetables anyway.</div>
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<a href="http://3.bp.blogspot.com/-FnBx-SUVAyE/VBEOAuQai_I/AAAAAAAADgQ/RZkVjRMzZ_c/s1600/veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FnBx-SUVAyE/VBEOAuQai_I/AAAAAAAADgQ/RZkVjRMzZ_c/s1600/veg.jpg" height="240" width="320" /></a></div>
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These signs announced the source of the cheese: sheep.</div>
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The sign for these lovely flowers was really superfluous, but just in case . . .</div>
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<a href="http://3.bp.blogspot.com/-H7fPNYlVy3g/VBELvw9dWjI/AAAAAAAADfs/piz3N1Hkrx4/s1600/flowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-H7fPNYlVy3g/VBELvw9dWjI/AAAAAAAADfs/piz3N1Hkrx4/s1600/flowers.jpg" height="320" width="240" /></a></div>
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Bone, antler, eggshell, fossilized mammoth tusk, tagua nut . . . each a canvas for scrimshaw art. Exquisite.</div>
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Nana Sue makes delectable cookies for every holiday. Her signs say so.</div>
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And some things just don't need a sign. Like this happy family bagging corn for customers.</div>
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<a href="http://2.bp.blogspot.com/-aoPJZ7eyX1w/VBEM7irN1OI/AAAAAAAADgA/D5IwSckI1lk/s1600/corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aoPJZ7eyX1w/VBEM7irN1OI/AAAAAAAADgA/D5IwSckI1lk/s1600/corn.jpg" height="240" width="320" /></a></div>
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Find more signs at the </div>
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<b>Bogert Farmers Market</b></div>
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Bogert Park, S. Church Ave., Bozeman</div>
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Tuesday, 5 pm - 8 pm</div>
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June 3 - September 23
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Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-41294408805121758162014-09-04T21:54:00.001-06:002014-09-04T21:54:58.358-06:00Columbus farmers market: aiming for Spain<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FdLDByJZqgs/VAktyFzBYUI/AAAAAAAADeY/cRAVzZdTb1A/s1600/spanishcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FdLDByJZqgs/VAktyFzBYUI/AAAAAAAADeY/cRAVzZdTb1A/s1600/spanishcorn.jpg" height="240" width="320" /></a></div>
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The Park City Spanish Club is raising money to send its 9 members to Spain next year. This will be their first high school trip overseas, and they are working hard to make it happen.<br />
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For the past couple of weeks they've successfully been selling corn at the Columbus farmers market, thanks to a farmer near Park City who donated part of his crop to their fund-raising effort. The farmer, who is also a member of the school board, cultivates the corn, and the students pick it and sell it.<br />
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If you'd like to make a donation to help these industrious students, contact the <a href="http://parkcityschools.org/" target="_new">Park City High School</a>.<br />
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The Columbus farmers market runs along the railroad line on the main street of town. Sometimes a passing train makes a conversation challenging, but it is a charming park area nonetheless.<br />
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Crafts are kept to a minimum at this market, but you can still find a variety of pottery and handcrafted items, including cards made by Tris, which I mentioned in my review of the <a href="http://yummymontana.blogspot.com/2014/09/laurel-farmers-market-pies-and-peacock.html" target="_new">Laurel farmers market</a> yesterday.<br />
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Some cookies caught my attention. Any baked good with "monster" in the name just begs to be tasted!<br />
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<a href="http://1.bp.blogspot.com/-jlGGGGRivG4/VAkw-o6gkkI/AAAAAAAADes/Qb45j2ynrkk/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jlGGGGRivG4/VAkw-o6gkkI/AAAAAAAADes/Qb45j2ynrkk/s1600/cookies.jpg" height="320" width="240" /></a></div>
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I also enjoyed chatting with the nut lady. She doesn't mind being called this since she is also a professional comedian. By the time I left her table, I was engulfed in an aromatic perfume of cinnamon sugar that lingered all the way home. She makes her candy-coated almonds on the spot, and I'm guessing that alone draws in a lot of passing customers.<br />
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Music livens up any event. This guitarist was happy to be at the market today on this warm, almost autumn afternoon.<br />
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Next week is the market's last day of the season -- don't miss it!</div>
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<b>Columbus Farmers Market</b></div>
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Railroad Park, on Pike Ave.</div>
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Thursday, 4 pm - 6 pm</div>
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July 24 - September 11</div>
Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-6255235783383395972014-09-03T20:55:00.000-06:002014-09-04T21:26:32.976-06:00Laurel farmers market: pies and peacock feathers<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-rpAd2xzXqpU/VAktWSN0GjI/AAAAAAAADeQ/xXaYikrczxo/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rpAd2xzXqpU/VAktWSN0GjI/AAAAAAAADeQ/xXaYikrczxo/s1600/pie.jpg" height="240" width="320" /></a></div>
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Her husband calls himself Mr. Fix-it, so she decided she would be Mrs. Bake-it. But although she loves to bake, she didn't always do it for farmers market customers.<br />
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Once during a visit, her mother-in-law said she should be baking pies to sell. "I only like to bake for family and friends," Mrs. Bake-it protested. But when she arrived home one day to find pie ingredients lined up along the counter, she decided she'd give it a try.<br />
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During her first day at the Laurel farmers market, her pies sold out. Mrs. Bake-it said, "I like it!" And when customers returned to say things like "it was the most delicious pie I've eaten," Mrs. Bake-it was hooked. She said she likes to make people happy.<br />
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Baking for the market begins at 9 pm Tuesday night, after her family is asleep. She makes pies until 3 am, sleeps until 6 am, then begins a long day that ends with the evening farmers market. "I catch up on my sleep on Thursday and Friday," she explains.<br />
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When you bite into a pie, you'll know it was made with love.<br />
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At another vendor table I found peacock feathers. A neighbor of the vendor raises peacocks "because he likes them." You just never know what you'll see at any farmers market.<br />
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Elsewhere I found the usual lovely vegetables.<br />
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And sunflower seeds as fresh as can be.<br />
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Plus an assortment of baked goods. Zucchini bread always seems abundant this time of year.<br />
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The cards of one of my favorite card makers, Tris, were on display. Tris has asperger syndrome and avoids contact with the public, so her parents come to the market each week to sell her cards. Tris has a great deal of talent, and I hope you will check out the cards next time you are at the market. They are also sold at the Columbus farmers market and at various craft shows around Laurel and Billings throughout the fall.<br />
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<b>Laurel Farmers Market</b></div>
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Town Square, on First Ave.</div>
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Wednesday, 4 pm - 6 pm</div>
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July 16 - September 24</div>
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Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-54812162614220777482014-08-30T14:22:00.000-06:002014-08-30T15:50:06.075-06:00Absarokee: one-day farmers market wonder<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Gks1xzWk-Z0/VAIruMP6kEI/AAAAAAAADac/g0Flhn8EiRg/s1600/absarokee_market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Gks1xzWk-Z0/VAIruMP6kEI/AAAAAAAADac/g0Flhn8EiRg/s1600/absarokee_market.jpg" height="240" width="320" /></a></div>
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One day a year the Absarokee farmers market blooms.<br />
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About 40 vendors gather on the lawn of the Cobblestone School at the south end of town to participate in a fund-raiser for the preservation of the unusual building, which is on the National Register of Historic Places. You can learn more about this at the <a href="http://www.absarokeecobblestone.com/" target="_new">Cobblestone School website</a>.
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Today was stormy and when I arrived I was told that a strong wind had blown down enough awnings that many of the vendors left early. By mid-morning the 10 or so who remained were doing a brisk business.<br />
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Inside the historic schoolhouse a quilt show offered refuge to those who wanted to avoid occasional rain sprinkles. Downstairs breakfast was being served, and around noon, an outdoor barbecue would be grilling hot dogs and hamburgers.<br />
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Outside, there was a festive atmosphere despite the looming storm clouds. Strolling musicians livened up the day considerably. Somehow that bass made its way around the market along with the fiddle, mandolin, and guitars.<br />
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This farmers market excelled at offering the best of area produce.<br />
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Maureen from down the road in Fishtail had late-season rhubarb and a mouthwatering selection of canned relishes and sauces.<br />
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Next to her were a young couple who raise vegetables in their small garden just down the street. This was their first farmers market ever, and they were enjoying their success. A wheelbarrow of freshly picked corn sold out quickly, and the carrots and herbs were going pretty fast, too.</div>
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Everything looked so bright and tasty, you really didn't need to wonder where the baked goods were at this market. A sweet purple carrot would do nicely.</div>
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The Absarokee farmers market is always the Saturday of Labor Day weekend, 8 am to 1 pm, so you can mark your 2015 calendar now.</div>
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Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com2tag:blogger.com,1999:blog-5145408121763360113.post-77651858883162724752014-08-28T20:25:00.000-06:002014-08-30T14:54:58.951-06:00Three Forks farmers market<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vTMI8nMxlSs/VAIzF5L5bgI/AAAAAAAADbc/QEkjPyvVWJY/s1600/corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vTMI8nMxlSs/VAIzF5L5bgI/AAAAAAAADbc/QEkjPyvVWJY/s1600/corn.jpg" height="240" width="320" /></a></div>
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There was a truckload of corn along with a whole lot of other good stuff at the Three Forks farmers market, now in its second year.<br />
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In case you're wondering, Three Forks does not refer to food but was named for the three forks of the Missouri River that take off from here to follow their own paths. The Lewis and Clark expedition lingered in 1805 while they calculated which was the best way to go and while they were at it named the two extra rivers the Madison and the Gallatin.<br />
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If you want to spend some time here, right across the street from the farmers market is the famed Sacajawea Hotel, where a weary modern traveler can rock on the porch and enjoy a glass of spa water (icy water infused with lemon) on the house.<br />
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Across another street within sight of the market is the visitors center, located in a brightly colored caboose, where you can learn more about the Lewis and Clark expedition and the area in general, as well as rest your feet inside while listening to stories of the town told by the friendly volunteer staff and perhaps a visiting resident. There's nothing like freshly spun gossip to make you feel like you've really gotten to know the town.<br />
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Meanwhile, back at the market, a wide selection of goods are sold by the 15 or so vendors who come each week.<br />
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There are tasty baked goods.<br />
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And lots of wonderful produce.</div>
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And other fun things.</div>
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As I was leaving, a fiddler showed up and the toe-tapping melodies seemed to be just what was needed to round out the festivities.</div>
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Three Forks Farmers Market</div>
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Veterans Park, corner of E. Neal St. and N. Main St.</div>
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July 10 - October 2</div>
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Thursday, 4 pm to 7 pm</div>
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Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-58335460954018612822014-08-07T10:44:00.000-06:002014-08-08T10:47:04.433-06:00Awesome Huntley farmers market<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NZht8dRBLDo/U-TzIWm-1WI/AAAAAAAADYI/s_bG8drVqFo/s1600/HuntleyFM_lemonade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NZht8dRBLDo/U-TzIWm-1WI/AAAAAAAADYI/s_bG8drVqFo/s1600/HuntleyFM_lemonade.jpg" height="240" width="320" /></a></div>
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You rarely read a bad word here about a farmers market. I get so excited to be at one, I can hardly see anything wrong with it.<br />
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But every once in a while I find one that is really outstanding, even better than the other great Montana markets.<br />
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That was the case with the Huntley farmers market today.<br />
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For one thing, look at the photo above: this family provided homemade cookies and refreshing lemonade (pink and "regular") and seved it with big smiles. Aren't those smiles alone worth a million bucks?<br />
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It was a hot afternoon, so I also sampled the ice tea from another vendor, who was raising money for a school trip to Washington, D.C. Her brother was "just helping out," but he couldn't help smiling as if he were going on the trip, too.<br />
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Huntley is part of the Huntley Project, a valley area that also includes the towns of Ballantine, Pompeys Pillar, and Worden. In 1907 the US Bureau of Reclamation created the first and most successful irrigation project, which took water from the Yellowstone River and distributed it throughout the valley via canals.<br />
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I didn't ask, but I wonder if this is why there were so many vegetables at this small market, with its 20 vendors today. I especially liked the heirloom varieties, which you often see at farmers markets. These are lemon cucumbers (left) and Boothby's Blonde cucumbers. Very tasty.<br />
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The vendor above told me he was being assisted by his "great" great grandson, who also helps tend the garden.<br />
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I chatted with David for a bit, who proudly described the care he puts into creating sturdy and decorative boxes and who also has time to grown onions. He said he likes to garden but has decided that onions are fairly easy to grow and popular with customers, so he specializes in them.<br />
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At the next table was Dave, who has a passion for jerky. If you eat his, you will, too. After sampling and learning about all the work that goes into producing the jerky, I had to buy some. It takes 2 to 2 1/2 pounds of meat (the leaner the better; Dave uses London broil) to produce 1 pound of jerky. Plus, you have to keep the meat from drying out too much and being too salty. Dave's is moist yet chewy. Dave says it's a hobby for him, that he loves selling his jerky at the market "to see people smile."<br />
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Of course there were baked goods, too.<br />
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And lots of lovely canned goods. This vendor told me that tourists passing through are great customers, with the pickles being the most popular purchase. Some folks call ahead if they can and ask for their favorites to be set aside. There are a lot of canned goods in this photo, but they will likely all be sold by the end of the evening.<br />
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And something you rarely see at farmers markets: catnip. I was told it also makes a soothing tea to help human go to sleep. Funny how it has the opposite effect on cats.<br />
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So now I hope you can see why I enjoyed this market so much. Why not stop by and meet these folks yourself?<br />
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<div style="text-align: center;">
<b>Huntley Farmers Market</b></div>
<div style="text-align: center;">
Barkemeyer Park, Northern Ave.</div>
<div style="text-align: center;">
July - September</div>
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Thursdays, 4 pm - 7 pm<br />
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Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-83049516841052129892014-06-21T11:48:00.000-06:002014-06-23T16:41:45.353-06:00Montana Roots aquaponics<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-K9PvFeINKUM/U6cMzfNglEI/AAAAAAAADWk/vNjpg4U9ApM/s1600/overview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-K9PvFeINKUM/U6cMzfNglEI/AAAAAAAADWk/vNjpg4U9ApM/s1600/overview.jpg" height="240" width="320" /></a></div>
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It's a lush greenhouse, but there isn't much dirt to be seen anywhere, except what you track in from outside.<br />
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Welcome to Montana Roots, an aquaponic paradise in Livingston.<br />
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From the outside, it looks like just another greenhouse. But inside (as shown in photo above) there is something -- or, rather a series of somethings -- happening to create a green wonderland.<br />
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<a href="http://3.bp.blogspot.com/-D5MxDweIszA/U6cNla7KibI/AAAAAAAADW0/dKGjy_UWlUQ/s1600/outside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-D5MxDweIszA/U6cNla7KibI/AAAAAAAADW0/dKGjy_UWlUQ/s1600/outside.jpg" height="240" width="320" /></a></div>
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Sam and Amory are gardeners who are experimenting with a self-supporting biosystem.<br />
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Hydroponics is the process of growing plants without soil, but using any kind of nutrient in the water. Aquaponics uses fish waste within the system to provide nutrients.<br />
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In Sam and Amory's aquaponics system, the first step, still in its initial stages, is raising grubs to feed the fish.<br />
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The larvae of black soldier flies will fuel the second step, the fish. Right now there are 300 bluegill and a handful of "outcasts," as Sam calls them. Currently, the fish eat purchased fish food.<br />
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The water carrying the processed fish waste goes through rocks, then through a more solid formation where worms do their, er, dirty work. In the top photo above, you can see the plants in this biological filter overflowing on a shelf above the rest of the greenhouse.<br />
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<a href="http://2.bp.blogspot.com/-zNeYY5i-z2c/U6cQRUvBn9I/AAAAAAAADXA/aL207oQQvpw/s1600/bio-filter1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zNeYY5i-z2c/U6cQRUvBn9I/AAAAAAAADXA/aL207oQQvpw/s1600/bio-filter1.jpg" height="240" width="320" /></a></div>
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Every step along the way is verdant.<br />
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Finally, the water reaches the main greenhouse level, where a variety of plants can be grown. Their roots reach down into the water where pumps make sure there is plenty of oxygen to feed the hungry plants.<br />
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Right now there are mostly lettuces, herbs, and bok choy. In winter, brassicas such as broccoli, mustard greens, and kale grow well. No root vegetables, of course, since they do need soil to form.<br />
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What happens in subzero Montana winters?<br />
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Sam explained that the water keeps the temperature inside the greenhouse warm enough that no heaters are necessary. Sometimes the edges of the leaves of the plants nearest the outside walls freeze, but as the day warms up, they revive.<br />
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Sam and Amory share their bounty at the <a href="http://yummymontana.blogspot.com/2014/06/hello-summer-its-market-season-in.html" target="_new">Livingston farmers market</a>.<br />
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They also share their knowledge with Livingston middle school students, who apply on a first-come, first-served basis, in the Root Down program. Beginning with a week in the greenhouse in June, 15 students learn about gardening, farming, ecosystems, and life in general as they enjoy monthly camping trips and get-togethers throughout the year. Sam said the students also help deliver produce to local restaurants and the Livingston hospital, proudly announcing they grew it themselves.<br />
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<a href="http://4.bp.blogspot.com/-qzDlMHIC5dk/U6cNdJlIWYI/AAAAAAAADWw/T7Yw0-Lcd80/s1600/sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qzDlMHIC5dk/U6cNdJlIWYI/AAAAAAAADWw/T7Yw0-Lcd80/s1600/sign.jpg" height="240" width="320" /></a></div>
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Sam said he is excited about another project. With newly obtained grant money, he will be overseeing construction of a greenhouse at the middle school so more students can learn about growing their own food and enjoy eating it in the cafeteria.<br />
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If you want to learn more about any of these projects, contact Montana Roots via their <a href="http://montanaroots.org/" target="_new">website</a> (currently under construction) or <a href="https://www.facebook.com/pages/Montana-Roots/698242216852723" target="_new">Facebook page</a>.Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com2tag:blogger.com,1999:blog-5145408121763360113.post-71355241350393368082014-06-14T18:21:00.000-06:002014-06-15T19:28:03.877-06:00Baked goods galore at BT farmers market<div class="separator" style="clear: both; text-align: center;">
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Under cloudy skies and sheltering from the wind, four vendors offered smiles, baked goods, and award-winning jelly on the opening day of the Big Timber Farmers Market.<br />
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"We'll have more vendors as the season gets going," promised market manager Shona Wieting.<br />
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When the Hutterites start bringing vegetables, beginning next week if the weather is better, more customers will appear as well.<br />
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Meanwhile, today there were plenty of freshly baked pies, cinnamon twists, rolls, loaves of bread, doughnuts, lemon bars, and brownies to choose from. I bought a few things to bring home for myself.<br />
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You gotta love these ladies who get up at 4:30 a.m. to bring the lucky citizens of Big Timber warm goodies fresh from their ovens.<br />
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Be sure to visit them sometime this season. But get there early. On a pleasant summer day, those cinnamon rolls sell out quickly.<br />
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Big Timber Farmers Market</div>
<div style="text-align: center;">
West 1st Ave & Hart Street, across from American Bank</div>
<div style="text-align: center;">
June 14 - September 27 (depending on weather)</div>
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Saturday, 9 am - 1 pm</div>
Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-73422348648253278052014-06-04T18:25:00.000-06:002014-06-15T20:14:02.845-06:00Hello summer: it's market season in Livingston<div class="separator" style="clear: both; text-align: center;">
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Welcome to the Livingston Farmers Market!<br />
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Above you see Mari with her ever-present warm joy inviting you to taste her new guacamole and salsa. I've written about her <a href="http://yummymontana.blogspot.com/2012/04/maris-delish-dip.html" target="_new">fabulous bean dip</a>. Don't miss out on any <a href="http://www.marimontanakitchen.com/" target="_new">Mari's Montana Kitchen</a> offering.<br />
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Elsewhere in the market there were plenty of delightful things to look at, sample, and buy.<br />
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Plant starts for the garden were a popular offering.<br />
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If you want to grow your own produce in Montana, you might want to invest in a greenhouse.</div>
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Soft spring greens beckoned to those who don't want to wait for fall harvest.</div>
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I was intrigued by the <a href="http://montanaroots.org/" target="_new">Montana Roots</a> group that, among other activities, teaches Bozeman students how to garden without dirt. Today they were selling their hydroponic lettuce -- so clean and tender!<br />
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Elsewhere, I saw honey (from hives on the outskirts of Bozeman), jelly (made from fruit grown in the vendor's garden), and bread (from <a href="http://www.crustandcrumbbakery.net/" target="_new">Crust and Crumb Bakery</a>).<br />
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Some pretty pottery caught my eye as it glistened in the late afternoon sun.</div>
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You get mighty hungry wandering through any farmers market. Today I stopped at the <a href="https://www.facebook.com/TumbleweedsTruck" target="_new">Tumbleweeds gourmet-on-the-go</a> food wagon to buy a Thai burrito. Believe me, it's delicious! Look for Tumbleweeds at major food events around the Bozeman area.<br />
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My circuit ended at Mari's table, where I picked up my guacamole and salsa to take home, and also bought a copy of Cliff Murray's new book, <i>Zombie Apocalypse NOW</i>. I'd like to say I can't put it down, but as I read it, I have to keep getting up to make sure the windows and doors are tightly latched. <a href="http://www.marimontanakitchen.com/contact_us" target="_new">Contact Mari</a> to buy a copy to add to your zombie apocalypse collection.<br />
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As you can see, there's something for everyone at the Livingston Farmers Market this year. Have fun!</div>
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<a href="http://www.westernsustainabilityexchange.org/livingston-farmers-market" target="_new">Livingston Farmers Market</a></div>
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Sacajawea Park bandshell</div>
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June 4 - September 24</div>
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Wednesday, 4:30 pm - 7:30 pm (music 6:30 pm - 9 pm)
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Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-68885736439727802822014-04-25T22:14:00.000-06:002014-05-10T10:10:46.705-06:00Vegan bake sale<div class="separator" style="clear: both; text-align: center;">
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It's not often you walk into an art gallery to buy cookies and cupcakes, but lots of folks did just that today as the <a href="http://www.mordamart.com/" target="_new">Mordam Art Gallery</a> in Livingston hosted the <a href="http://www.veganmontana.org/event.php?id=712" target="_new">Worldwide Vegan Bake Sale</a>.</div>
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Gallery owner Bonnie Goodman (right) with friend Ellie Howell made many of the vegan goodies. They also do a swell job putting together the area's <a href="http://yummymontana.blogspot.com/2013/06/the-joy-of-vegan.html" target="_new">monthly vegan potluck</a>. These lovely ladies are never without a smile.</div>
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Bonnie said the first bake sale was four years ago during "Earth Day, Every Day" at the Emerson Cultural Center in Bozeman. Actually, they gave away goodies that day. They started selling the following year at Mordam Art. Bonnie said she had won a TV and decided to give it away as a raffle item. Before they opened the doors, eager people were lined up.</div>
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Each year friends and family make piles of delicious and fanciful goodies, but Bonnie admits she does a lot of the baking for the event.</div>
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"It's fun to share vegan cream cheese frosting with people who've never tried it before," Bonnie said. "People just can't believe it's vegan!"</div>
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Bonnie takes the opportunity to educate people about vegan eating, by displaying cookbooks and sharing recipes. She said, "We can't all afford a Prius, but all of us can eat more plants."</div>
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This year's sale raised $935. That money goes toward putting on the monthly potluck.</div>
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If you weren't sure how vegan baked goods taste, Bonnie offered samples of her locally famous -- and craved -- gluten-free red velvet mini cupcakes. With vegan cream cheese frosting, naturally.</div>
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Or you could try a bit of the homemade popcorn topper.</div>
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Bonnie set up a display to show the simple ingredients that go into vegan baking. See? It's not so strange after all.</div>
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And if you avoid wheat flour, there were some gluten-free options, which also turn up regularly at the potlucks.</div>
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I arrived just before lunchtime and was happy to see warm and savory mini-macs, which are an excellent alternative to mac'n'cheese. Thanks to MiChelle Franzen for contributing these!</div>
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And of course there were cupcakes galore.</div>
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Funny ones . . .</div>
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Pretty ones . . .</div>
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Ones that came from outer space . . .</div>
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But the best were the ones that were eaten. I hope you found your favorite.</div>
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I didn't get a pic, but I was told the gingersnaps I made (from Isa's <i>Vegan with a Vengeance</i>) were quite popular. Glad I could help!</div>
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Watch for more vegan baking adventures in Livingston.</div>
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For information, check out the Vegans Rock Montana website at <a href="http://www.veganmontana.org/home.php" target="_new">veganmontana.com</a> and join the <a href="https://www.facebook.com/pages/The-Live-and-Let-Livingston-Vegan-Food-Potluck/233773467383" target="_new">Live and Let Livingston group</a> on Facebook.</div>
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Or come see Bonnie's imaginative and fun art -- and pick up a vegan recipe or two -- at the gallery.</div>
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<a href="http://www.mordamart.com/" target="_new">Mordam Art Gallery</a></div>
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109 S. Main Street</div>
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Livingston, Montana 59047</div>
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tel. 406-222-0321</div>
Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com1tag:blogger.com,1999:blog-5145408121763360113.post-24633121945291156312014-04-12T15:41:00.001-06:002014-04-12T15:45:05.508-06:00Good-bye to winter<div class="separator" style="clear: both; text-align: center;">
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What do brownies, garlic, and heart-shaped dog biscuits have in common?<br />
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They were all found at the last-of-the-season <a href="http://bozemanwintermarket.com/" target="_new">Bozeman Winter Farmers Market</a> today.<br />
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Wrapped in the invigorating aroma of fresh-roasted coffee from <a href="http://littleredwagoncoffee.com/" target="_new">Little Red Wagon</a> and surrounded by live music from a solo guitarist, about 20 vendors displayed wares that included bright spring greens, goat cheese, jams and jellies, hand-knit socks, soap, and, well, a whole lot more.<br />
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I didn't go as an investigative reporter, I just wanted to meet everyone and see what the last market of winter looked like.<br />
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As usual, I found people excited about their products and already planning for summer markets.<br />
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Many of the vendors will be at the Gallatin Valley Farmers Market and/or the Bogert market. Others are going to Big Sky, Belgrade, Livingston, or Manhattan.<br />
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I was excited to learn about a new market open for the first time last year in Three Forks. Watch for a report this summer!<br />
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I am also making plans to improve this blog and my website at <a href="http://yummymontana.com/" target="_new">yummymontana.com</a>. I will be introducing you to vendors and showing you around some of the farms and ranches. Every one of the vendors I meet has an amazing story to tell. Any of them who want to share that story will be heard here.<br />
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Check the list of <a href="http://yummymontana.com/markets/" target="_new">Montana farmers markets</a> as I update it and make plans to shop local this summer, or at least look for made-in-Montana products -- there are a lot of them!<br />
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<br />Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com0tag:blogger.com,1999:blog-5145408121763360113.post-11808824117470325212014-01-05T21:46:00.000-07:002014-01-08T21:47:37.395-07:00Pancakes: two ingredients<div class="separator" style="clear: both; text-align: center;">
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This recipe has been making the rounds of the Internet, enjoyed by those who are gluten-free, paleo, and/or interested in trying unusual things.<br />
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It's one of the easiest things you'll ever make from scratch. All you need are 2 bananas and 4 eggs. If you feel you want to add a little poof to the final product, throw in 1/4 teaspoon baking powder.<br />
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I could stop right there, but I'll add a few tips to save you having to figure it out yourself.<br />
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First, it's best to have very ripe bananas, the brown ones that you might use for banana bread. I've used kinda green ones, but the riper they are the less lumps you'll have. Not that the lumps cause any problem at all -- indeed, they disappear during cooking -- but they can turn brown while waiting to be cooked.<br />
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Speaking of lumps, a hand-held mixer or even a blender is the best tool for these. The bananas are slimy, the eggs are slimy, and believe me, an electric appliance will easily blend these to perfection.<br />
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The batter will be thin, but don't worry. Magic happens in the pan.<br />
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I used a 1/4-cup scoop to measure each pancake, placing the batter in a nonstick skillet. I also used a bit of oil to crisp up the edges. I like crisp edges to my pancakes.<br />
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Don't wait for bubbles to appear as you do with regular pancakes. These will simply sit there looking frothy. I learned to wait for the edges to get not only crispy but dark brown before turning. The pancake in the photo is ready to turn.<br />
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<a href="http://3.bp.blogspot.com/-mLetERKqZVg/Us4ha7iAkzI/AAAAAAAADPU/pFfZ-_5bhE8/s1600/pancakes_edge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mLetERKqZVg/Us4ha7iAkzI/AAAAAAAADPU/pFfZ-_5bhE8/s1600/pancakes_edge.jpg" height="240" width="320" /></a></div>
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These are very delicate pancakes, which is why I recommend a nonstick surface. Before turning, I carefully scoot the spatula around the edges to make sure the pancake is sliding on the surface and not sticking. Then I scoop it up and turn. This might take practise, but even the wrecks are tasty.<br />
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Now the difference between using baking powder and leaving it out is somewhat significant. Either way you'll get a very delicious treat.<br />
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Without baking powder, the pancakes are dense. If you've made Polish pancakes -- these go by several names, but are basically 1 cup flour, 1 cup milk, and 1 egg -- you'll have a good idea of the texture. I'd call it <i>eggy</i>. In this case, the banana flavor comes through strongly, and they'll be quite sweet. No syrup needed.<br />
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With baking powder, the pancakes rise up (see top photo). They have the texture of regular pancakes and even taste like them. You can kind of distinguish the banana if you concentrate, but the chemical transformation is truly amazing. I call these <i>fluffy</i>.<br />
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One warning: since bananas do turn brown, after about 15 minutes the banana bits in the batter will start darkening. Of course this only looks bad before you cook the batter since the pancakes will be an appetizing color when they leave the pan.<br />
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This is truly a remarkable recipe, one that is good to know when it is -20 (as it was here in south-central Montana for a week recently) and you just don't want to go to the store for flour.<br />
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<a href="http://2.bp.blogspot.com/-rIObKp3pCrs/Us4mMX2Z5kI/AAAAAAAADPw/SU2Orqxe5tg/s1600/pancakes_honey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rIObKp3pCrs/Us4mMX2Z5kI/AAAAAAAADPw/SU2Orqxe5tg/s1600/pancakes_honey.jpg" height="240" width="320" /></a></div>
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To sum up:</div>
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<b>Two-ingredient Pancakes</b></div>
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2 ripe bananas</div>
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4 eggs</div>
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1/4 teaspoon baking powder (optional)</div>
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Mix all ingredients together until well blended. Pour into nonstick skillet (1/4-cup scoop recommended). Cook till brown on both sides.</div>
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Top with butter, honey, or syrup, or eat as is.</div>
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Makes about 10 4-inch pancakes.</div>
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<a href="http://3.bp.blogspot.com/-p2k98vLp9oQ/Us4oXA7P4PI/AAAAAAAADP8/PQ4sqjNcEUE/s1600/pancakes_stack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-p2k98vLp9oQ/Us4oXA7P4PI/AAAAAAAADP8/PQ4sqjNcEUE/s1600/pancakes_stack.jpg" height="240" width="320" /></a></div>
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<br />Montana Maryhttp://www.blogger.com/profile/18442396333964946740noreply@blogger.com7