Yummy Montana

Real good Mexican food

2011-12-27T16:57:00.009-07:00

Since 1963 the Torres Cafe has been providing delicious Mexican food to the lucky people living in or passing through Billings.

I can't say enough good things about this family-owned restaurant. The waitresses are happy and friendly, the service is fast considering that everything is made from scratch, and the food is absolutely, mouthwateringly, delicious.

On my first visit I had the midweek pork carnitas special, which includes 3 small corn tortillas (handmade in the kitchen) and a pile of shredded seasoned pork. Today, having learned my lesson that eating a lot of good food can sometimes be too much, I ordered a moderate-size taco bowl, shown in the photo. Just right in every sense.

In the photo you can also almost see a bottle of Jarritos soda made in El Paso, Texas. This comes in several flavors, and I chose my waitress's personal favorite, mandarin. It is a refreshing not-too-sweet beverage made from cane sugar. I was sorry to learn that it no longer comes in watermelon or tamarind flavors, so I think I'll try lime next time.

I was also a bit sad to learn, after talking to one of the family owners, that Torres will probably die with the current generation. The younger members of the family, who literally grew up in the restaurant, are all too aware of the work hours that go into such a business. They prefer to spend quality time with their families and have chosen other professions.

But meanwhile we can all enjoy this fabulous food. Go, go, go to Torres and eat your fill!

And in addition to the food, there is plenty of visual entertainment. Hanging on the walls and from the ceiling are many interesting Mexican items, including bullfighters painted on velvet, wooden carvings, pinatas, and cooking utensils.

If you're small enough, a ride on a bucking bronco is well worth the price.

Or try your luck with the Fun Chicken. I have no idea what's in any of those eggs, but why not find out for yourself?

If you're in a more serious mood, perhaps needing peace and quiet or even spiritual guidance, you can stop for a moment in the meditation room, which opens right off the dining area. The owner's mother donated one Catholic statute many years ago, and the collection grew from there.

To find the cafe, go to the Kings Avenue exit (exit 446) and turn south, then west onto Frontage Road. Look for all the cars of eager customers.

Torres Cafe

6200 South Frontage Road

Billings MT 59101

406-652-8426

Merry Christmas!

2011-12-25T01:00:00.001-07:00

I hope you have a day filled with joy, with lots of good food and memories, and everything that is happy and good.

Merry Christmas to all of God's creatures.

Whoop it up for Thanksgiving!

2011-11-24T06:49:00.004-07:00

There are a whole lot of ways to celebrate Thanksgiving, but traditionally the feast includes pumpkin pie or pecan pie -- or both -- for dessert.

This year I made Gingerbread Whoopie Pies: delectable cream cheese filling sandwiched between whole-wheat gingerbread yumminess.

To make your own, go to the fabulous King Arthur Flour blog. Note that my own pies don't look exactly like the photo on the blog. No big deal, they were delicious anyway!

And whatever you serve at your table, give thanks!

Treat yourself at the Big Timber Christmas bazaar

2011-11-05T12:05:00.054-06:00

Many people look forward to the annual Big Timber Woman's Club Christmas Bazaar, the first holiday event of the area. Vendors expect to sell a lot of their products, the Woman's Club raises money for their philanthropic activities, and customers have many wonderful items to look at and buy.

The bazaar is so big that it fills both the Big Timber civic center and the American Legion. The season's first snow began falling today, but that didn't stop the shoppers.

This year there were several fundraisers going on. The Friends of the Carnegie Library in Big Timber offered a cart of book selections, along with an abundant table covered with handmade cookies and candies.

The First Congregational Church also had a table with tempting homemade goodies.

The Big Timber chapter of an organization called PEO was raising money to provide scholarships to help women of all ages get the education they need. Their lovely slogan is: "Women helping women reach for the stars." Along with a pile o' yummy homemade foods for sale, they were raffling off a dollhouse made by a member's father. I hope they raised a lot of money from that raffle because the house was amazing. I just wanted to stand there drooling over the detail.

And no event in Big Timber seems complete without the Sons of Norway selling lefse and Norwegian cookies. I've said this before, but I really think they should change their name to Daughters of Norway because I've only ever met the hardworking women.

Nor does any event seem complete without a few regular vendors, among them one of my favorites, Jolie. She usually has her handmade lollies for sale, but unfortunately she didn't have enough time to make them this year. So the choices on her table were lefse, cookies, and caramel corn. Good choices, of course, but we want your lollies, too, Jolie!

Another vendor I look for each year at this bazaar is Liz with her Windy Wheat Bakery inventory. I was especially looking forward to the Buckeyes, but Liz said they hadn't been selling well, so she skipped that this year. Buckeyes were new to me the first time I tasted them, but then they became a top hit in my book. Who can resist peanut butter and chocolate? Next time you see Liz (the rest of the year she's making great-tasting lattes at the Crazy Bean in Big Timber), tell her we want our Buckeyes!

Another ever-present and much welcome vendor anywhere there's a food event is Tumblewood Teas. Riza has some clever new products that would make nice gifts.

Her new line of tea accoutrements includes wooden-edged tea strainers and honey stirrers, all made of cherry wood. I really like the honey stirrers, which are a small size (most are too big for the little taste I usually want) and have holes in them the shape of the comb. "Bee-friendly," Riza calls them.

She also now offers honey sticks, which will be sold in a high school fundraiser later in the year.

There were a few new products, including truffles by 70-year-old Norie, who makes them by hand in Belgrade. You can also find Norie's Candies at her new shop near Albertsons, 7001 Jackrabbit Lane, Suite D, Belgrade. Norie has been making these candies all her life, but successfully went commercial 4 years ago.

Jill Gibbs of Billings was kind enough to remember that dogs like treats, too. You can buy her Jillcookies online via Facebook: facebook.com/pages/Jillcookies.

And last here in the list, but not at all least, was a fun find: Dalonda's Western Country Gift Baskets. Her table was a feast for the eyes, with baskets bursting with all sorts of delightful treats. Many items could be bought separately, of course, and I zeroed in on the red velvet cake pops and brownie bites. From what I've been reading on the Internet, cake pops are quite popular now (with special thanks to Bakerella), but I'd never tasted them. Verdict: red velvet cake pop is yum!

Another item was Dalonda's homemade dip mixes and beverage mixes, including one for bacon cocoa. Dalonda explained this mix has bacon powder in it. I haven't tasted it yet, so I'll have to give a report in a later blog.

Well, there was a whole lot more to eat and look at. You're just going to have to come and check it out yourself next year -- the first weekend of November, 9 am to 5 pm.

Molt breakfast with a touch of Bailey's

2011-10-29T16:01:00.034-06:00

Today's journey began a couple of years ago, after I first moved to Montana, when someone told me to "have breakfast in Molt." I have long forgotten who that was and anything else they told me, but I have been planning to eat breakfast in Molt ever since.

Friend Kathy did the driving, but I felt a bit tense, wondering what we would actually find in Molt. I didn't even know the name of the restaurant . . . would we find it? would there still be a breakfast served? But Kathy, who loves road trips that don't take you anywhere in particular, was cheerful about the adventure.

Molt was easy to find: drive north past Laurel for about half an hour. And we soon saw the restaurant was not only visible -- make a quick right on Wolfskill Road as soon as you hit town -- but very obviously in business as evidenced by the many cars (the only cars in town) parked around the building.

Molt is very small, and although there are a few buildings in current use, the nearest one to the cafe, besides the post office, was this house:

But the Prairie Winds Cafe was jumping.

The moment we entered, I knew this was a really, really cool place. Bluegrass music, tons of people, plates piled high with delicious-looking food, walls lined with full shelves from the building's days as the area mercantile. So many things to look at, listen to, savor.

We stood in line for a few minutes, then saw two empty places at a table nearby. Four other people at the table were already devouring pancakes and eggs. With permission, we sat with them. And that's a really nice feature of this place: you get to meet other diners.

In fact, things got so friendly that our table companions asked if we'd like some soy milk, which they were passing around in a green metal beverage container and pouring into their coffee. One of their party was lactose intolerant. When we learned there was Bailey's Irish Cream liqueur in the container, too, we suddenly realized we shouldn't be drinking so much milk and we accepted the offer. I'll have to say that Bailey's really livens up a cup of hot chocolate!

It really livens up conversation, too. In between laughing and sipping our "coffee," we were told the hash browns were made from fresh potatoes, and that you get tons of food, so don't order too much. Apparently, they have very tasty pie, too, but I ordered a cinnamon roll to take out. (Don't do this yourself; I don't know what it would have tasted like if I'd eaten it right there, but it was plenty dry by the time I got home. Next time I'll take home a piece of pie.)

We found out that a lot of people drive here or cycle from Billings, which is about an hour away, and as we were eating I saw a young woman from Japan walking around taking photos like any tourist. Or, perhaps, she has a blog, too. But it's obvious this cafe's reputation has traveled far and wide.

If you arrive when the cafe opens at 8:30 am, there will be a huge crowd, but at our arrival time of about 10 am, the crowd was thinning considerably.

Do not expect fast service. This is a leisurely experience that should be savored as much as the food. For when our food did arrive, I suddenly understood exactly why that long-ago unknown person told me to "have breakfast in Molt." The ambience is terrific and you should definitely go if only for that, but the food!! Delicious!

Of course the photo does not do justice to my meal, but it gives you an idea of how high the food is piled on. Although you can see the English muffins and a corner of my omelet, the plate was mostly covered with hash browns, and I can highly recommend them.

A repeat customer told us that if you go during the week, there might be one other person sharing the room with you, and there won't be any live music, but it would be a good time to taste lunch items.

Another repeat customer summed up the entire experience: "You always leave with a pep in your step," Although I must add the disclaimer here that she was the one who had brought the, er, soy milk.

I didn't get much practical information about the cafe, such as when it opened ("a few years ago," according to our table mates) or when it is open for business. But just keep in mind that on Saturday, you should arrive between 8:30 and 10:30 to sample the breakfast menu. I believe someone said the cafe closes at 3 pm on Saturday.

Call the cafe to get answers to your other questions: 406-669-3857.

But whether or not you remember to call ahead, do visit Molt on a Saturday morning. I'll share my table with you!

Lots of produce at Bozeman winter market

2011-10-22T20:14:00.038-06:00

The Bozeman Winter Farmers Market began today in a big way. It is indoors, so photos are iffy with my simple camera, but I hope you, er, get the picture.

If you wanted tomatoes, there were lots!

In fact, fresh produce of all kinds was in abundance. I learned that area farmers use hoop houses and low tunnels (also known as row covers) to prolong the growing season. While this may have been the last market day to find so much fresh produce, there will be hearty vegetables -- like onions, potatoes, beets, carrots, and winter squash -- all season, and we'll see greens appearing early next spring.

I also learned that occasionally a vendor will resell grocery seconds, so be alert. One tip for assuring you get fresh locally grown produce at any farmers market: Look around at what most vendors are selling. If you see one with an out-of-season item or something that is only on their table, ask where they got it.

Laurie of Crazy View Farm near Wilsall explained to me that greens are in fact hardy even in Montana. They love cool weather and thus will bolt and die in August heat. But if you keep them watered and trimmed, you can have fresh greens into autumn.

You will always see piles of luscious greens at Laurie's table. She also makes beautiful chard bouquets!

Along with fresh vegetables, some processed foods were available. Zeynep of Z's Old World Foods was offering free samples of her menu items that she will be selling in her new shop, Z's Meza Market, which will open soon on S. 19th in Bozeman near Main.

I have long enjoyed Z's hummus, which you can buy at area supermarkets, but I was overwhelmed by the tastes of Turkish-style tabouli, dill and garlic labne (similar to Greek tzatziki), red lentil soup, stuffed grape leaves (dolmi), Turkish eggplant . . . and more.

I sat at a table with six other tasters, and judging by the murmur of comments in between bites, Z is already successful: "Really good." -- "Yeah, really good." -- "Wow!" -- "The grape leaves are to die for!" -- "Every single one of them is fabulous." -- "It's definitely a restaurant I'll be visiting."

In the photo, Elizabeth and Matt, newcomers to Bozeman, are savoring a shared plate. They didn't say much; they were too busy eating!

I'll be writing more about Z and her culinary adventures, so stay tuned!

Meanwhile, back at the market . . . there was so much to see and buy I couldn't get a photo of everything.

One thing I especially enjoyed about today's market was the number of vendors promoting other area food producers.

I bought some lovely and delicious tiny cakes from Rendezvous catering, a company that proudly uses Montana products.

Their tower of goodies was spectacular. You can see why I couldn't resist one of each to take home.

The Cutest Business Logo award unofficially goes to One More Bite.

This business sells tasty chicken nuggets and veggie burgers, the latter made from grown-in-Montana lentils.

While I'm handing out awards, I have to say that Melissa, who was selling onions and eggs, was definitely the happiest vendor today. What a smile!

And Amaltheia Organic Dairy might have the state's best goat cheese. Now I haven't tried *all* the goat cheese in Montana, but I think the rest of the producers are going to have to try extra hard to impress me now that I'm enjoying Amaltheia. Be sure to look at their website for photos of darling goats.

Hyalite Farm was offering some tasty fudge made from goats' milk. Fudge is so rich and chocolatey anyway that I couldn't really tell it was any different, but it's a fun treat. They also were selling their Humble Bee Honey and goat's milk soap.

All in all, it was a very enjoyable morning. Be sure to visit this winter when you are in Bozeman. Hey, why not go out of your way to get there?

Bozeman Winter Farmers Market

Emerson Ballroom, 111 South Grand Ave.

October 22, 2011 - April 28, 2012 (see website for exact dates)

every other Saturday, 9 am - noon

Emigrant People's Market

2011-10-01T15:21:00.045-06:00

Midway between Livingston and Yellowstone National Park, along Highway 89, watch for the sign to Emigrant and then turn west at the blinking light. You'll also see signs pointing toward the People's Market and that's exactly where you want to go.

In its second year, this is a small market, with an average of about ten vendors, but you'll find a wide variety of items to look at. And because it is small, vendors are happy to describe their products and make sure you get exactly what you want and need.

I found pottery . . .

healing oils (this was the first time I saw Black Pepper oil, which is useful for many ailments, including arthritis and digestive upsets) . . .

and Bo's Blankets, which I wrote about last week.

There was even a table with lots of stuff . . . fun stuff!

Jo had quite a collection, including her own photographs. In the spirit of recycling, she cuts up photographs that don't quite print right, puts a label with her contact info on the back, and hands them out as a kind of business card -- she also has traditionally printed cards, but I will treasure my oddly shaped photo of a charming rustic porch.

I throughly enjoyed talking to Bev of Healing Earth LLC, who explained the uses of various herbal tea blends.

Bev buys many organic herbs, but said that she gathers echinacea (a prairie variety), St. John's wort, and arnica in Montana. A deeply purple mixture of elderberry and honey looked good enough to scoop out right there with a spoon, but she explained this is actually an immune booster, to be taken as you develop a cold.

Later I visited the Healing Earth store in Pine Creek -- if you're returning to Livingston, take the side Highway 540 and you'll pass right by this charming (and good smelling!) shop.

Mike Smith, the beekeeper of the business, was tending the store when I arrived. I zeroed right in on the jars filled with honeycomb and had to take one with me. Mike has been keeping bees near Livingston for three years, and he couldn't stop talking about how fascinating they are. I learned that there are 55,000 miles of bee activity in each pound and a half (approximately 1 pint) of honey. Mike pointed out that a few bees are inevitably killed when combs are removed from the hive -- after all, they are protecting their work, home, and factory -- but that is far fewer than are killed when you put pesticides on your home garden. And, he added, the bees don't really miss the honey -- they just make more. That's what they do.

But back at the market, I also chatted with Yankee Bob, who loves to bake cookies, breads, and cakes with healthy ingredients. I tasted his applesauce cake and almost swooned.

Bob sells some baked goods in a tea shop in Livingston, but he makes a steady profit at community events around Emigrant. He almost always sells out. Bob learned to cook from his mother, but it wasn't until the 1980s that he began in earnest when he was asked to donate goodies to a church bake sale. He concocted a fruit cake from a Betty Crocker date bar mix, which turned out to be so popular that he went on to perfect his recipe. When the mix was discontinued, Bob cobbled together another winner from six different recipes he saw one day in the Los Angeles Times.

Imagination took off, and he now makes a variety of oatmeal-based cookies along with his applesauce cake and banana strawberry bread, to name a few.

If you can't make it to market, Bob can supply you by mail, just send him an e-mail: rtelljohn at bresnan.net.

Joyce Johnson is the manager of this market, which she calls an "eccentric, eclectic group. There's a little bit of everything here." During the market's first year she saw that there would not be much produce appearing and changed the name from "farmers" to "people's" market to better describe the collection of goods available.

Other community events take place on the wide lawn behind the vendors, which is adjacent to St. John's Episcopal Church, the sponsor of the market: perhaps a dog training demo (bring your own dog for some personalized tips) or fiddlers.

Emigrant is a small village, but the population is spread throughout Paradise Valley. There are several organic farmers in the area, but they prefer to sell at the bigger venues in Livingston and Bozeman. Carting fresh produce to market is a big chore, and the sooner a farmer sells out the better.

But Joyce is optimistic that with more word of mouth and direct advertising, the Emigrant market will continue to flourish. There is a huge amount of seasonal traffic to and from Yellowstone Park, and Chico Hot Springs is only 10 miles away. Local residents also add to the flow of repeat customers.

Although, of course, vendors hope to sell their products, money isn't everything, Joyce explained. "Sometimes encounters [with people] here are more fun than the money we make."

"We're a scrappy little market," Joyce said.

Emigrant People's Market

Lawn of St. John's Episcopal Church, Emigrant

Saturday, 10 a.m. to 1 p.m.

June until the weather changes

Farmers market bash

2011-09-24T16:17:00.035-06:00

Big Timber was rockin' today during the Montana Farmers Market Season's End Bazaar and Concert.

Welcoming you at the door was Basha, whose smile is as big as the state of Montana. In the photo she is holding a heaping helping of her hospitality, which in this case was a yummy pile of nachos with all the fixings.

Basha was solely responsible for this extravaganza. Oh, she had help from local merchants, who donated door prizes, and of course no market is complete without vendors. But this event was Basha's idea. Plus, she made the nachos, set up the chairs, coordinated the vendors and entertainers, made the signs, placed advertising, and all in all created a wonderful atmosphere of joy.

When Basha does something, she throws her whole heart and soul into it. No wonder everyone who came had fun.

This was foremost a celebration of farmers markets -- the event poster put up around town invited people to "Meet your favorite market vendor!" Thus, when people entered the auditorium today they first saw a montage of market photos taken throughout several seasons. I supplied many photos, but Basha did all the creative work.

There were only three vendors. But size isn't everything. Enthusiasm counts for a lot. (Think of the Wibaux farmers market.)

The first vendor I talked to came from Livingston with handmade blankets and hair decorations. Sandra, in business as Bo Blankets LLC, described how she carefully chooses coordinating fleecy fabrics, hand-ties the knots, and creates charming care tags from the fabric scraps. Some scraps also brighten up headbands and pony tail elastics. I bought a large blanket and expect to be very warm this winter!

Tom and his wife, Melanie, offered made-in-Montana items they buy at discount and often refurbish. There were a lot of things to look at on their tables, but this belt studded with beer bottle caps particularly caught my eye. There was definitely something for everyone!

And, lucky for everyone who came, Riza made an appearance with samples of her Tumblewood Teas.

New flavors have arrived: Chico Cherry (rooibos tea with natural flavors), Paradise Valley (black tea with real vanilla bean pieces), and Mountain Mint Chocolate, a black pu'erh with bits of spearmint and peppermint leaves, as well as chocolate shavings, which make up a rich tea that could replace an afternoon pick-me-up candy bar. I'm just sayin'.

My favorite new blend was Montana Almond Joy, green tea (which makes it especially smooth), along with almond slices and coconut shavings (see photo below). Riza has served this blend as a mocha latte and plans to convince a Big Timber coffee shop to offer this latte, too. Now that will draw in a lot of customers, I'm sure!

When you see Riza at a farmers market, first taste the tea, but then look for other items she sells to help make the tea-drinking experience more pleasant. She has glass teapots and cups, wool cup cozies (which may soon be made from alpaca), and much more. As her sign indicates, the "tumblebees" of Sweet Grass County are very busy helping to supply her customers with honey.

And last but by no means least, while shopping, customers enjoyed a free concert, featuring Dave Christensen, who delighted the audience with foot-tapping songs . . .

cowboy poet June Elges, who started out with a sober-minded poem (not written by her) as a memorial to the victims of 9/11, but then had everyone laughing with hilarious descriptions of ranch life (Ranchin' Grandma, who helps her grandson round up a bull; Doc's Advice, wherein a ranch woman spends the day chasing sheep, calving, and fixing a fence, but then worries that she didn't have time to take her doctor's advice to get on that treadmill to get some exercise; and Horse Sense, which describes June's granddaughter when she was first asked to herd sheep in fog) . . .

and Basha herself, a talented musician who delights Big Timber every time she sings.

A good time was had by all.

Go figure: these clay animals are delightful

2011-09-17T11:30:00.017-06:00

When you are at farmers markets be sure to watch for -- and buy from -- young entrepreneurs. They might be selling homemade cookies or homegrown vegetables. Some will be budding artists. All of them will be eager to talk about their products.

Eleven-year-old Emma Phipps is a particularly talented artist, who has created a collection of clay figurines that will delight anyone.

You can buy individual sculptures, which are about 2 to 3 inches high, but they are available in several groupings. Emma's wildlife set includes a moose, deer, elk, antelope, bear, and, upon request, buffalo. Her country set comprises a pig, cow, horse, and cowboy. And many varieties of cats of course form their own independent group.

Although you won't see them displayed at farmers markets, Emma also creates oil and acrylic paintings and especially enjoys using watercolors: "I love watercolor because it blends so easily, and you can do lovely skies."

For a 4-H project, she recently made a large (5-inch) Chinese dragon. Her general entrepreneurial endeavors can also be applied toward 4-H experience.

Emma has been forming these adorable figures since she was old enough, at age four, to play with the clay she makes them with. She learned the technique from her mother, Lynn, whose own style, which she calls the Funny Farm, is more whimsical. Says Lynn: "Emma definitely has her own style."

Homeschooled on a ranch 19 miles north of Reed Point, Emma sells at farmers markets throughout the area: Absarokee, Big Timber, Columbus, Red Lodge, and sometimes Billings. You can also find her at the Reed Point Sheep Drive over Labor Day weekend, where she sells sheep figures in keeping with the general theme of the event.

In addition, Emma does special orders for the same price as her ready-made figures.

To find Montana farmers markets, visit Yummy Montana.

PS --It's Saturday, September 24, and I have a couple of new photos of things Emma made.

First was a special order of unicorns (not for me, unfortunately!). Aren't they neat?

Then, a special order for me: figures of my cats. First, the real ones.

Now, the clay ones. Can you tell them apart from the real ones? :) They are made to be grouped together like this, but they can also stand as separate figures. I love them! Thanks, Emma!

Picture yourself with flowers

2011-08-20T11:01:00.009-06:00

Such a lovely day for going to market today!

Big Timber Farmers Market
City park, McLeod and 8th
July 2 - September 24
Saturday, 9 am - noon

Bogert farmers market overflows

2011-07-26T20:07:00.100-06:00

These "drool-worthy" cards by Bent Fork Photography were among many fascinating items to see, taste, and smell at today's Bogert Farmers Market. These photos particularly interested me because photographer Maggie takes many of them at Montana farmers markets.

Also at today's market, you could admire alpacas . . .

make your own maracas . . .

or stop and smell the flowers.

You could enjoy Nature's Bliss soap in many delicious scents . . .

or learn about healing herbal tinctures by Eaglewood Herbs.

As you wandered around the covered space,

enveloped by live music by talented local musicians,

you could sample fudge . . .

or talk to enthusiastic representatives of the Bozeman Youth Initiative. Today Dacotah told me about the group's mobile greenhouse, a renovated bus that tours Bozeman to teach children about growing plants. He told me he took many of the photos on the website, so check it out to learn more about the greenhouse bus and other exciting projects.

At every farmers market, people-watching is part of the fun. This week I met Mother Earth (right) and her assistants . . .

as well as Mr. Carrot, representing the Bozeman Co-op.

But of course food is at the heart of every farmers market.

There were tables piled high with fresh produce. Here you see greens from Crazy View Farm in Wilsall, almost sold out -- get there early next time!

Refeshing beverages included Le Chatelaine's frozen chocolate . . .

and these tasty-looking punches.

For appetizers, you could choose freshly roasted and candied nuts . . .

or fresh salsa on handmade chips by the Hungry Mexican. Mmmm, tasty!

Made-on-the-spot hot food abounded as well as ready-made treats. How about a piece of sweet potato and Swiss chard empanada pie by Chicken Legs Catering . . .

or Z's gyros or sweet potato falafel. Yum, Zeynep does it again! And, oh joy! Her new shop is opening soon!

If you prefer to make your dinner at home, you could pick up a variety of flavors of Trevino's flour tortillas, made in Billings. When these tortillas are available, I eat them exclusively. Friend Mari, originally from Texas, assures me that Trevino's tortillas are authentic.

I chose dessert from the goodies piled high at this table. I was told the cinnamon rolls and monster cookies go quickly, but I enjoyed a spicy blueberry whoopie-pie. This mother-daughter team likes to experiment and so last week's whoopie-pies were red velvet and before that traditional chocolate. I'll just have to return to see what they think up next!

Indeed, I'll have to come back to try out many of the things I missed at today's market and also to see what's new. I suggest you do the same!

Bogert Farmers Market

Bogert Park, South Church Ave

Tuesday, 5 pm - 8 pm

June 7 - September 27, 2011

Cody's pretty cool

2011-07-09T14:54:00.019-06:00

Yesterday I dedicated an entire blog post to the Meeteetse Chocolatier, for mention of any other food would wilt in that blinding spotlight.

Yet Debbie and I also enjoyed our all too brief stay in Cody, Wyoming, and I must recommend the Japanese restaurant where we ate dinner, a place suggested by friends Rod and Christine, who know their Japanese food.

The tables at Shiki (1420 Sheridan Avenue, 307-527-7116) were a bit sticky and the service slow, but we had an excellent meal nonetheless. The waitress enthusiastically refilled my glass with iced green tea that she had made herself, and when our dinner eventually arrived (alas, lukewarm; apparently it had been cooked right away but left to languish under the heat lamp), we dug into it with gusto. I especially liked my sea vegetable salad, presented in such a lovely way that I christened it a "hijiki martini." I think it would be an excellent introduction to seaweed if you've never eaten it before.

hijiki salad in a glass

After dinner, we walked the late-night street of Cody (Sheridan Avenue is the main drag), looking in shop windows and listening to country music sung by a variety of talent in the outdoor seating areas of bars.

The next morning we stopped in at the Wyoming Dinosaur Center Store (1210 Sheridan Avenue), where they have some excellent displays of bones and where I picked up brochures for the Dinosaur Academy. Well, I'm just nuts about dinosaurs, so I may well have to see what they're up to at that academy in Thermopolis.

touch these millions-of-years-old bones in the dino store

When we drove home, on the highway toward Powell we stopped at the Heart Mountain Relocation Center, where more than 10,000 Japanese Americans were placed during World War Two.

It's a bleak spot, and after surviving freezing Montana winters and hideously hot Montana summers myself, I cannot imagine the hardship these people had to endure squeezed into cheaply built barracks, possessing only minimal clothing.

A visitor center will open soon, but meanwhile you can follow a self-guided tour of signs around the area. Benches are provided for meditation. There is a lot to think about here.

sign, with Heart Mountain in the background

Meeteetse goodness

2011-07-08T10:14:00.034-06:00

Wyoming roads are long, lonesome, and lack adequate signage, but eventually you get Somewhere, and it is often well worth the drive.

Meeteetse (m-tee'-tsee), 20 minutes south of Cody, is an example of a Really Worthwhile Somewhere.

on the main road through Meeteetse

The Meeteetse Chocolatier is a good reason to stop in this charming town of 351 people. Unless you live in Paris, New York, or another city that nurtures gourmet chocolate, you are unlikely to find anything that comes close to tasting like what you'll find in Meeteetse.

In 2004 Tim Kellogg was a rodeo saddle bronc rider who needed to raise money for a new saddle. His mother urged him to make and sell chocolates from his grandmother's recipe. Being a typical young cowboy, he resisted the suggestion, but eventually he was persuaded to set up a booth at a three-day arts fair during the Cody Stampede. Each day he made truffles and each day he sold out, thus beginning a journey that led him to study chocolate making in Paris and set up shop in Meeteetse. You can learn more at the Meeteetse Chocolatier website.

During cool weather you can order chocolates online, but it's so much better to visit the shop if you possibly can. No website can re-create the smell or sight of so much fine chocolate! Six days a week, Tim gets up early to make a dozen truffles in 25 flavors. These include mint, huckleberry, prickly pear, chipolte, Jack Daniels, and other familiar and unfamiliar flavors.

There are also pain au chocolat and bags of pretzels or marshmallows dipped in chocolate, as well as a variety of brownies topped with ganache. I can still remember that first bite of brownie . . . it is soooo good. You can't take photos in the store, but I wanted to save the brownie to show you on this blog. However, all I managed was The Last Bite (gone immediately after this photo was taken).

the last bite

As a side note, I must say that brownie gave me energy to drive through Wyoming all the way back to Montana, about 4 or 5 hours' worth. Powered by chocolate sums it up.

Although these chocolates are not meant to last long, my travel companion Debbie managed to save a hunk of mud bar that we later had for supper. (We ate this with a handful of raw cauliflower and broccoli and a glass of milk . . . so yes, you can have a balanced, healthy meal around chocolate. But children, do ask your parents for permission first.)

Meeteetse Chocolatier mud bar

Lest you think you will be using up all your hard-earned vacation money to indulge in Meeteetse chocolates, let me tell you that the prices are extremely reasonable. The very best Belgian chocolate is used, but somehow this clever cowboy chocolatier keeps his costs down.

While you are in the shop, be sure to look at the works of area artists hung on walls. Even the window display is worth admiring, for Tim is an artist in every sense of the word. If you can, stay for an evening of music or a special event that might include taste-testing a new flavor.

And as I always say, stop to chat with the locals. Debbie and I greatly enjoyed talking with Shirley, the woman behind the counter, who described the history of the building we were in, which used to be a restaurant where she created and made over 250 flavors of pie. Since Tim wasn't there (he was working at a nearby ranch, which he does two days a week, probably to work off the chocolate buzz), Shirley indulged in a few funny behind-the-scenes stories about her boss.

It was a great day, one Debbie and I are still talking about and won't easily forget.

we'll be back!

Big Timber market opens in new location

2011-07-02T10:44:00.022-06:00

Due to a short growing season, farmers markets in eastern Montana start rather late in the summer. Today the Big Timber farmers market opened just in time for the Fourth of July and in its new location in the city park at the south end of town.

It was a small market today, but vendors told me that customers were steadily passing through. I arrived at 10 am and saw Tom Tochihara, the 90-year-old Big Timber gardening legend, already packing up after having sold his much sought after spinach and tomatoes.

Sadly, Tom's was the only produce today, but there were plenty of other goodies to enjoy. My personal favorite, maple sticks (also known as maple bars), were back.

Jackie was at market with homemade bread and cookies and her fabulous soap. Her daughter brought pet bunnies for sale, which were very cuddly; here you see one being admired by a young customer.

In addition, there were lovely baskets, potholders, and other crafts all waiting for some lucky buyer to take them home for reasonable prices.

The new setting in the park allows folks to sit in the shade and chat. If you do feel too hot, the park's outdoor swimming pool is a few steps away.

Also new this year is music in the gazebo, organized by talented local musicians. If you just want to come for the music, that would be well worth your time.

There will no doubt be more vendors in coming weeks. Stop by to see what might be happening when you get there.

Big Timber Farmers Market
City park, McLeod and 8th
July 2 - September 24
Saturday, 9 am - noon

Gene Barbieri, RIP

2011-06-13T16:28:00.003-06:00

Today was the funeral for a well-respected and well-liked resident of Big Timber.

Gene Barbieri (1948 - 2011) was quite active in the Big Timber Saturday farmers market. In the photo above he is standing at the table of The Berry Bandit (delicious peach and chokecherry jams and syrups) at the 2009 market.

In previous years, Gene sold flavored vinegars and an assortment of homegrown vegetables. His carrots were sweet and fresh, and Big Timber residents could often buy his cherry tomatoes (sweet as gumdrops) and small, flavorful peppers at the IGA.

Gene will be missed in Big Timber, and especially at the farmers market. But no doubt he is already busy growing something in his little plot in heaven.

Happy Easter!

2011-04-24T07:23:00.002-06:00

St. Paddy's dinner -- pies!

2011-03-17T16:57:00.007-06:00

Since at least the 1950s, St. Joseph's Catholic Church in Big Timber has been serving a community dinner on St. Patrick's Day. The menu has pretty much remained the same, almost everything made by church members -- and all you can eat for (this year anyway) $9:

ham

baked potatoes

green bean casserole

coleslaw

green salad

rolls

pie

Lots of pie!

This year I made two sour cream apple pies.

There were so many pies that I brought a whole one back home with me. This was fine with me. The recipe I used has lots and lots of apples and only enough sour cream to hold them together.

I liked being at the dinner because all the church members were enthusiastically serving and dressed in festive green.

Jackie, the smiling hostess, was elegant in a floor-length suit.

A tip to anyone new to Montana, or passing through: check the local paper, or ask local people, to find out if any of the churches are serving dinner that night. Most churches hold a fund-raiser during the year, often more than one. Look for bake sales and stores giving away cookies for a special event, too. In small-town Montana, those cookies are usually home baked.

If you're lucky, wherever you go, homemade food will be waiting for you just around the corner.

Cherry wine

2011-03-12T14:02:00.022-07:00

I'm by no means a wine connoisseur. I take what someone gives me or recommends and tend to enjoy it. Thus it will be no surprise that I found this Flathead cherry wine when I walked past the Montana wine display at the Columbus IGA.

Montana does produce wines, and I hope to visit a winery to give you a closer look at its production. Meanwhile, bear with me while I try to entice you to savor a made-in-Montana wine.

Although I will drink anything, I do prefer white wine, which seems to me more mellow than red. But who could resist a cherry wine, particularly when the cherries are from the Flathead region of Montana?

Flathead cherries tend to be Lamberts and Lapins, which thrive in the mild climate around Flathead Lake in northwest area of the state. The first orchards were planted in 1866, so many trees are well settled in and producing cherries worth going out of your way for.

The Ten Spoon Flathead Cherry dry wine I am writing about today was made from organic cherries grown in the Fat Robin Orchard on Finley Point. (The latest news on their Facebook page is that they are making cherry molasses. We'll be keeping an eye on that!)

Ten Spoon Vineyard and Winery is located near Missoula. Their website explains a lot more than I can here, but the main points are they are organic and they have a tasting room.

Today I paired my wine with Triscuits and some Danish Havarti cheese because I like crackers and cheese and that's all they had at IGA this week. As far as I'm concerned, the wine holds up well to this prosaic snack.

I mean no irreverence to this fine wine, with its deep cherry red color and fruity (cherry) taste. It's nicely dry, which means it is not sweet. (I looked up that term and learned something new!) I'd buy another bottle, and coming from me, that's a big compliment. I like wine OK, but I prefer iced tea or a glass of water. Although we can all be grateful that wine does make a meal or occasion very special.

So now you know that Montana produces wine, and I have no doubt it is very good wine that would please even the true connoisseur. If you can, buy some and taste it for yourself.

Donations for Japan

2011-03-11T18:55:00.006-07:00

In far away London, England, a blogger has set up a donation page for Save the Children in Japan and will match donations. The destructive earthquake and tsunami have affected hundreds of thousands of Japanese people, and Japan as a nation has always been very generous with their help when other nations have been in similar need.

Coco & Me is one of my favorite blogs to read. Although blog posts are infrequent, when they do appear, you get a magical look at a market stall in London and the people who visit. Even better, this generous blogger shares recipes for her lovely baked goods as well as baking tips.

If you know of any places in Montana that are collecting donations for Japan, please let us know by writing a comment.

Best snack: hummus and bread

2011-03-05T14:11:00.024-07:00

Although it hasn't seemed like it at times, the winter is speeding by and spring is about to, well, spring forth. This morning I heard the first sound of a woodpecker in the woods behind my cabin, and all day I have listened to the happy chirping of sparrows as they sit in the sun. They spent the winter with me here and are no doubt looking forward to something to eat other than bird seed from the grocery store.

So I have neglected this blog because of many winter things to do, such as keeping warm (tote them logs, build that fire).

But at last I aim to maintain this blog with at least weekly updates, hopefully more.

I begin my belated new year's resolution by presenting what I consider one of the finest snacks on earth: creamy hummus spread thickly on crusty pain au levain bread.

In this case, I recommend two Montana products, both made in Bozeman: Z's Hummus and On the Rise artisan bread.

Today I had a loaf of garlic pain au levain, with big chunks of roasted garlic, which was a perfect complement to the Roasted Red Pepper variety of hummus I had bought at the Livingston Town and Country Foods.

I love Z's Hummus because it is fluffy. I don't know how else to describe it. Most store-bought hummus is compacted into containers like paste. I won't say they don't taste nice, but it was a pleasant surprise to find Z's looking somewhat like -- dare I say it --- whipped cream. It spreads nicely and is so light. I'm trying to figure why I detect a bit of sharp tang with the first bite, something not expected, by me at least. Lemon juice? Citric acid? But oh, after that first tangy bite, it's heavenly.

When you're in Bozeman, be sure to visit the On the Rise bakery. You can buy their artisan bread in stores in and around Bozeman, but at the bakery itself you get a wider variety of baked goods, like cookies and brownies, and can enjoy a slice of pizza right out of the oven. I was told the brick oven is not only unique but was built especially for the store. They don't plan to move to a new location any time soon!

On the Rise Bakery

1007 West Main

Bozeman, MT 59715

406-582-0272

Z's Hummus

available at many local shops

order information: 406-570-1361

Montana Cup

2011-01-07T18:01:00.019-07:00

Livingston has a lot of cool places to meet and eat and drink coffee. Someone could possibly write an entire blog about this, not just a single entry. But I'll focus here on a coffeehouse that has been around a few years but for the past four months has been under the new ownership of Dan and Melanie Emter.

To accompany their own house blend (roasted by family members in Billings) and decaf from Rocky Mountain Roasting Co., Montana Cup offers fresh-baked bagels and muffins, along with light lunch items. The latest bagel flavor is cinnamon-raisin, which I can testify goes very well with a latte.

Although baked goods were running low at 11 am when I stopped by, Dan Emter told me that there is usually a good selection any time of day. He said he couldn't predict when local businesses might decide to treat their employees by buying in bulk, although that often happens on Friday. (If you plan to buy lots of goodies, I'm sure it would help Dan if you called in an order ahead of time.) I noticed a few people enjoying the quiet ambiance, but Dan assured me the place is really hopping on Saturday.

Montana Cup is conveniently located on Park Street, across from the Depot and a few doors down from Twin Dragons, another nice place to eat.

Montana Cup

113 West Park Street

Livingston

(406) 222-3266

Monday - Friday, 6 am - 3:30 pm

Saturday, 7 am - 1 pm

Cold day, warm tea

2010-11-21T14:51:00.009-07:00

No matter what kind of heating you have inside, when it's 2 degrees outside, you feel cold!

In addition to being very very cold, I have been barely hanging in emotionally with all the work I've had to do since mid-September. I thought I was finished Nov. 18, but then I had one more "little" job. This little job is driving me crazy with its needless complexity and new tools to learn, with too little time to do the job properly.

Needless to say, I welcome a soothing cup of tea.

I don't need anything strong, so I reach for a pretty herbal blend of rooibos, peppermint, and chamomile, called Petticoat Peppermint. Tumblewood Teas is the brand, and a darn good one it is, with creator Riza Gilpin making sure the teas are fresh, flavorful, and, yes, fun. Riza names each tea so it, er, blends in with its Montana surroundings: Restful Rancher, Comman-Chai, and Pony Express.

Unfortunately, drinking tea doesn't make the pile of work go away, but it does make me feel better about slugging through it all.

Do you want some lovely Tumblewood Tea, too? Contact Riza at tumblewoodteas @ gmail.com.

Another delicious bazaar

2010-11-06T11:19:00.035-06:00

Every year I look forward to the popular Big Timber Women's Club bazaar, which takes place on the first Saturday in November.

Vendors are smiling, customers are smiling, and everyone is just, well, happy.

Of course there are lots of artisan things to buy like handmade dolls' clothes (how about a kimono for your Barbie?), wooden cutting boards, and Christmas trees formed from barbed wire. But for me, it's the food.

Downstairs at the Legion you can buy homemade pie or a light lunch, which are fund-raisers for the Women's Club and St. Joseph's Church.

Jolie and her mom and grandmother (three generations of cooks--what a lucky family!) were at the bazaar again, selling Jolie's tasty lollies and grandma Sally's sweet-faced dolls.

Lucky early shoppers got to taste Windy Bakery fresh-from-the-kitchen scones, buckeyes, caramel rolls, and cheese bread.

The Friends of the Library were selling books as well as homemade cookies.

The Sons of Norway (who I am certain should be called the Daughters of Norway since I have never seen a Son at any public event; where are they hiding the guys??) had a table covered with lefse and Norwegian cookies. This year one member is sharing the secrets of making lefse through the adult education program at Sweet Grass High School (November 16, 6-9 pm).

Two new varieties of Tumblewood Teas are available this season: one flavored lightly with orange and another redolent of pear. Tumblewood Teas are always fresh, always tasty, and always so healthy. I like the clever names, too. (In case you're wondering, the shortbread bites are provided to cleanse your palate between tea tasting; there were plenty to taste at the bazaar.)

Since the bazaar is divided between the American Legion building and the Civic Center, shoppers must walk two blocks. Luckily, today was warm and sunny. (The area is expecting snow on Monday.) Even luckier, the kettle corn man was there to warm tummies with delicious popcorn.

Some nonedible items were tempting nonetheless. I have long enjoyed the "flavors" of Nature's Bliss soap (made in Bozeman). Today I bought a jar of Vanilla Sugar and Cinnamon Body Butter. Oh, so very nice on the skin, but I hope it doesn't drive me to craving cinnamon toast every time I use it. If you missed the bazaar, you can sample these products at the Gallatin Valley farmers market next summer.

And last, but certainly not least, is a new business called It's A Wrap, where you can order candy bars, bottles of water, and even dog biscuits wrapped in a customized label. Email Lisa in Big Timber at ljcberg@cablemt.net if you want to order something for a special occasion (or make a dull occasion special).

Something to chew on

2010-11-02T11:13:00.004-06:00

I would have voted anyway, but getting a maple bar as well was pretty sweet.

As I exited the polling area, I found a local 4-H group tempting early-morning voters with maple bars.

You gotta love a country where you have the freedom to vote and also where you can get the best maple bars (possibly the only maple bars) in the world.

Cranberry salsa -- huzzah!

2010-11-01T21:45:00.009-06:00

While the weather outside has been stunning (warm, golden sunshine; rainbow leaves on cottonwoods; still-green grass), I have been stuck inside working. Since mid-September I have been overloaded with work. When you work for yourself, this is a good thing, but too much of anything can be a burden.

I expect to be on a regular schedule just in time for Thanksgiving, which brings me to my latest recipe.

Despite the pile of work, I have to eat and have managed to pretty much cook from scratch rather than depend on boxes and frozen prepared foods. I even made some cranberry sauce. The two-year-old bag of cranberries in my freezer looked like it was about to take its last breath, so I scrambled around for a recipe to use it all up at once.

A hoarded pamphlet from Ocean Spray Cranberries suggested Tex-Mex Cranberry Salsa. I adapted it to my own whims and came up with the recipe below.

But before you get busy in the kitchen, consider these facts:

- Cranberries, along with blueberries and Concord grapes, are the only modern commercial fruits native to the United States and Canada.

- Washington & Oregon produce well over 500,000 100-lb. barrels of cranberries annually, 1/15 of the nation's supply. (There are about 50,000 cranberries in barrel.)

- Cranberries top the list of fruits supplying healthy anti-oxidants.

Cranberry Salsa

1 cup water

1 cup sugar

1 12-ounce bag of fresh or frozen cranberries

1 4-ounce can chopped jalapeno peppers

1/4 teaspoon cumin

1/4 cup chopped red onion

Juice of 1 lime

Handful chopped cilantro

Put water and sugar in a saucepan and bring to a boil over medium heat. Add cranberries (no need to thaw if frozen) and return to a boil. Gently boil for 10 minutes without stirring.

Pour into a glass bowl. Stir in rest of ingredients.

Place a piece of plastic wrap directly onto the salsa. Cool to room temperature and then refrigerate. (My batch almost filled a quart jar.)

This is a bit syrupy, so you might want to experiment and use less sugar and/or water.

* * *

I love this stuff on plain toast, but at the top of this blog you see a photo of it on top of cheesy toast and sprinkled with cilantro leaves. I understand that some people do not have the ability to enjoy cilantro (it's a chemical thing you're born with or without). All I can say is, I feel sorry for those people. I take great whiffs of cilantro and feel revived.

Now back to work.

Plum good

2010-09-28T15:49:00.015-06:00

The last of my wild plums went into jam jars today.

Wild plum jam is one of those things you need a big spatula for -- to scrape out every last bit of goodness from pans and bowls right into your mouth. This jam tastes ever so slightly sour, which is awesome with the sweetness.

And homemade jam is one of those things that just gets everywhere and makes everything sticky. Not so good in fly season, which seems to have burgeoned here today. Thus washing those piles of dishes and the countertops is a particular necessity. So is covering sterilized jars and then sticky filled jars with a dish towel while they sit out waiting for the next step.

As you look at my real-life photos of jars sealed with plastic wrap and labeled with masking tape, you'll note that I do not pretend to be one of those clever food blog photographers who know how to adjust lighting and place that shimmering blob of jam off-center just so for the perfect shot.

Nor do I see any need to print out cute clip-art labels to make my shelves or, in this case, freezer, more attractive. My homespun philosophy for just about anything here on the ranch is: use duck tape for general use and masking tape for kitchen use. I learned this from watching my rancher neighbor fix things. If it doesn't work after you hit it with a wrench (or even if it does), wrap it with duck tape.

He doesn't hang out in the kitchen, so I discovered the masking tape thing myself. The bit of tape you've used as a label will neatly peel off, making the jar ready for its next use.

Wild Plum Freezer Jam

Agricultural Extension Agency, Washington State University

3 cups wild plums (finely mashed or sieved*) -- about 3 pounds

6 cups sugar

1 box powdered pectin

1 cup water

Combine fruit and sugar. Let stand about 20 minutes, stirring occasionally.

Put powdered pectin and water into a large pot and boil rapidly for 1 minute, stirring constantly. Remove from heat.

Add the fruit and stir about 2 minutes.

Pour into jars; tighten lids.

Let stand at room temperature for 24 hours or until jelled.

Store in freezer or refrigerator.

Yield: 9 cups

* I pitted my plums and then whirled them in my Vitamix (a blender would work) until skins were in small shreds.

And in the end, the proof of anything you make in the kitchen is in the eating.

Delish.

Plum something . . .

2010-09-26T18:59:00.014-06:00

I'm not sure if I made plum sauce, per the recipe I sort of followed, or plum ketchup. Either way, it is tasty and pretty darn near free!

Foraging friend, Jackie, kindly picked a gallon of wild plums for me and thus I ended up with about 5 pounds of delicious fruit. Well, wild plums are kind of tart/sour, but not so bad when fully ripe as they are now.

The plum cake I made a while ago was good, but I wanted something that would last longer. A search on the Internet led me to the FatFree Vegan Kitchen, where I found an enticing Wild Plum Sauce recipe.

Although the recipe says to plop the plums whole into a pan, cover with water, and simmer until the skins pop, then press through a colander, I opted to spend about 10 minutes jabbing the soft fruit with the tip of a knife and slipping out the seed. A large portion of the wild plum is its seed. As you can see in the photo, these plums are small and therefore somtimes called cherry plums.

I cooked the plums for about 15 minutes while I chopped garlic (from my own garden) and ginger root.

I put the plums into my mighty Vitamix and created a wholesome pulp. This went back into the pan, with the garlic and ginger root that I had sauteed per the recipe, stirred in the called-for cayenne, soy sauce, and onion powder, and let simmer for 15 minutes to thicken.

It really thickened! All that skin, I suppose. My advice about this recipe: if you keep the skins on, be prepared to add sugar and salt. I stirred in a fistful or so of brown sugar, which made it "sweet and sour" instead of just "sour."

I doubled the recipe and got about 3 cups of . . . plum stuff.

I'm eating it right away (I do love it on my all-time favorite food, roasted potatoes), but also freezing some. I'm not sure if freezing will really work, so I have my fingers crossed. If it does, I'm set for winter!

Now I still have 3 pounds of plums left. Perhaps I will make freezer jam tomorrow.

Around Ilwaco

2010-09-19T21:04:00.083-06:00

I enjoyed spending time in Ilwaco, Wash., with long-time friend, Skyler, whom I've known since we were 12 years old and who is an enthusiastic resident of the town, a real thinks-of-everything tour guide. She should turn pro.

My time on the Long Beach Peninsula (Ilwaco is at the southern tip) was pretty much divided into three parts, as follows.

Friday -- raining

I got to see the "real" Ilwaco, the one the locals all enjoy while tourists flee for dry cover in motels and Marsh's Free Museum in Long Beach.

The first stop was the Old Towne Trading Post on Lake Street, where Lucky patiently sits waiting for a dog biscuit (hint: there are some complimentary ones on the counter inside). The people food is good, too. In case you're wondering, Lucky was so named when now-owner Chester rescued him as he was heading for the animal shelter.

Across the street is the Columbia Pacific Heritage Museum (be sure to look at this website: very nicely done!), filled with interesting displays of the area's history. Skyler rushed me past Indian artifacts and Coast Guard items to show me the display that represents an old coastal town. I love peeking in the windows of old towns!

Afterward we looked at the spiffy narrow gauge railroad car built in 1885 that once hauled passengers along the peninsula on what was called the Clamshell Railroad. You can also watch a miniature train run through a diorama depicting the peninsula in 1925. It costs a quarter to make the train go. Do not be upset if the train derails; apparently, this happens frequently. Consider it a bonus thrill.

My apologies for blurry photos (I guess the derailed train did upset me after all; my hands were shaking), but I thought you'd like to see parts of the diorama, including the wreck.

After the excitement of the museum, Skyler led me along the port, where rows of boats, many of them fishing vessels, are docked. There are also plenty of art galleries and places to eat (we enjoyed fish at OleBob's) and of course a book store, Time Enough Books, with its own dog. Look carefully at the sign and see if you recognize how the store got its name (hint: Twilight Zone).

Saturday -- not raining . . . until afternoon

After a soggy grey Friday, Saturday dawned bright and sunny, to the joy and relief of the vendors at the Ilwaco Saturday Market.

I'll show you just a few of the photos I took. I heartily recommend a visit when it opens again the first weekend in May. Its location next to the docks is spectacular, and the variety of items for sale will thrill shoppers. Unfortunately, there's not much produce or even baked goods, so you can't honestly call it a farmers market. Still, it's a fun place to hang out on a Saturday morning.

In the afternoon, I stopped at the lavender farm just south of town, which was an adventure all its own and which I wrote about in my September 18 blog.

Then it started raining. Well, what do you expect?

Dinnertime

Woven into the days of my visit were extraordinary meals. Here are some I remember well.

Columbian Cafe, Astoria

A tight squeeze in this tiny cafe, but wonderful food, great atmosphere. I enjoyed lunch with my friend Carolyn, who lives in Astoria -- across the Columbia River from the peninsula-- and so it was good company as well as delicious food. I stuffed myself with a savory crepe and then peanut butter pie for dessert. On the menu was hot milk with honey -- soothing! Just be sure to stir occasionally; I found most of my honey at the bottom of the cup after I drank the milk.

I was too busy eating to remember to take photos, so here's what was left.

The Depot, Seaview

Charming, friendly, great food. Also crowded, but that's to be expected since they have so much to offer.

I also ate sea beans, grown wild on the beach, for the first time (see first photo below). It's delicious, a rare treat. I've since found out that it is also called sea asparagus, which gives you an idea of how it tastes.

Jimella's Market Cafe, Klipsan

Good food, attractively presented, but you feel like you're dining in a deli. They should make up their minds: lower the prices or spiff up the atmosphere.

Enjoy your own visit

To learn more about what's happening on the Long Beach peninsula, funbeach.com is the go-to website. For more about Ilwaco, including plenty of great photos, the Facebook page Discover Ilwaco is tops.

Lavender adventure

2010-09-18T21:49:00.027-06:00

I visited the Long Beach Peninsula in southwest Washington this past week. While at the Ilwaco Saturday Market I paused to buy a delicious-looking lavender-laced cookie. I was immediately urged to visit the Painted Lady Lavender Farm just east of town. You can't miss it if you watch for the colorful sign.

Inside the gate is a wondrous paradise.

Immediately I was swept up in the warm embrace (er, figuratively speaking, alas) of Pierre, from Provence, France, who is spending the year as a guest artist on the farm. He picked bits of lemon balm, rosemary, and various lavenders for me as he guided me through the fragrant gardens. By the end of the tour I had a charming bouquet.

A guest cottage that doubles, upon request, as a tea house for your private party, looked enticing in the sun-streaked shadows.

But then I turned to my right and was awestruck. Pierre is building an outdoor bathroom. He explained that when finished, it will be open to the stars above.

The romantic mood was jarred by the arrival of Tom, a massive turkey who jealously guards his chickens, one of whom he was running after.

Pierre told me that Tom leaves women alone, but he does not like men. I was touched when Pierre stepped protectively between me and Tom, but I watched with inevitable amusement as he tried to chase the turkey away with a trembling hand. I apologize to the handsome Pierre for not getting a better photo of him, perhaps when he was glowing with pride over his amazing stone work around the bathtub.

Tom was not amused by the chase. He flew onto a nearby roof and watched Pierre walk away.

Pierre proceeded to show me some of his nice art that is for sale in the gift shop and also gave me a sample of lemon curd flavored with lavender buds. I was just falling in love when the next guest arrived and I was forgotten like last year's lavender bouquet.

I do recommend the tour, which has something for everyone: beauty, fragrance, art, edibles, and high farm adventure. Will Tom get Pierre on the next tour?

Painted Lady Lavender Farm

1664 Highway 101 South

Ilwaco, Washington 98624

Coeur d'Alene farmers market

2010-09-15T19:55:00.024-06:00

Yes, Coeur d'Alene is in Idaho, and I was there . . . on my way to visit the Washington coast.

This thriving market is two blocks long right in the middle of town. There are plenty of vegetables and other food stuffs, such as artisan bread, oven-baked pizza, and cupcakes (!!!).

The cupcakes, made fresh each market day by Shawna of Sweet B Cupcakes, are amazing. If you are anywhere near this market, stop by to grab one. Or get every flavor. I wish now I had stocked up, but at the time I was in a hurry and only bought the Good Morning, Cupcake (bacon-studded maple variety). It really tastes like bacon and pancakes, only better, because it is a cupcake. (yay!)

While I think blissful thoughts of that lovely treat, here are some photos you can look at, a kind of stroll through the market, keeping in mind that there were lots more veggies.

Coeur d'Alene farmers market

5th Street, between Sherman and Front
May 12 - September 29
Wednesday, 4 pm - 7 pm

Yum yum plum cake

2010-09-14T14:20:00.018-06:00

It starts with wild plum trees by the side of the road. Thanks to my foraging friend, Jackie, I know where to find them now. The plums aren't quite ripe, but I picked enough that were to make a nice little cake.

My inspiration: a recipe from the New York Times food section, "Crunchy-Topped Whole-Wheat Plum Cake." The name just sounds scrumptious!

As the recipe suggests, I bought some more plums to round out the taste. The wild plums are quite a bit smaller than commercial varieties.

They are also more sour. Adding sugar helps. (Mary Poppins was always right.)

I enjoy cooking with plums. They are like jewels. My photos cannot do them justice. This is something you must try at home, to see for yourself.

The best part is eating. Of course.

Maple sticks and more

2010-09-11T15:40:00.023-06:00

I'll start with the "more" and get to the food in a bit.

For Americans, 9/11 symbolizes the strength of the nation and our ever-resilient optimism. When things look bleak, somehow we keep going.

Of course this is also a human characteristic, but all too often we forget it in our everyday lives. Recently, I battled pack rats invading my home. One climbed in through the kitchen chimney, another jumped into my bedroom at 2 a.m. through a hole in my closet (screaming did not make it go away), and others chewed in walls and under floorboards and generally terrorized me.

Setting out bait traps and filling in obvious holes helped a lot. I haven't heard chewing or rampaging across the attic for a couple of weeks now.

I learned a whole lot about what fear does to a person, how friends, even distant friends, can mean the world to you, and that small doesn't mean inconsequential. Yes, pack rats are small -- about the size of a gerbil -- but they can really upset a household.

Today I was thinking about the brave heroes of the 9/11 attacks, and when I got home I saw an ant dragging a huge tuft of what looked like pack rat fur across my porch. (See photo above.) I was astounded at this minuscule creature's tenacity. Wherever it thought it was taking that fur I don't know, but it was willing to cross hell and high water to get there. I salute the ant!

I stopped to take a picture of a flag waving on a ranch (flags were everywhere today) . . .

. . . and when I climbed back into my car, a grasshopper was on the windshield looking as if it were flying.

Hurrah for bright flapping flags and joy!

Which brings me right into the subject of maple sticks, which I learned today is another name for maple bars.

Tanya Clark of Reed Point makes the best. I found her at the Big Timber farmers market and bought several. They are freshly made, chewy, and mapley. Tanya told me her secret might be that she does not use nutmeg, which many recipes call for. She thought that might be what gives store-bought bars that slight "bite."

It also helps that she has been cooking since she was three years old. "And I have the picture to prove it. I'm standing on a chair with flour all over." Tanya has been baking for farmers markets for four years and so has generally learned what sells and what doesn't, although there continues to be some trial and error.

"Sometimes I take home ten loaves of zucchini bread," she said. "I don't like that. Nobody in my family likes zucchini bread."

I know it shouldn't surprise me to learn there are many names for any food, but in Seattle, where I grew up, I always knew my favorite doughnut as a maple bar. Today was the first time I heard them called "sticks." Tanya says her mom, who grew up in central Montana, called them that.

I mentioned that I thought people on the East Coast might know them as Long Johns, and Tanya started laughing. She said a man had come to her table one day and asked what flavor her Long Johns were.

Er, well, in Montana, we wear long johns under our clothes when it gets cold. It took Tanya a moment to realize he was asking about the doughnuts.

Whatever you call them, I think you should get to the Big Timber farmers market and buy some.

Tizer Gardens tea

2010-08-29T12:36:00.015-06:00

Near Jefferson City -- about 20 miles south of Helena -- is an unusual botanical garden. Located in a mountainous area surrounded by evergreens, Tizer Botanic Gardens offers a series of events throughout the summer. I attended a High Tea (in fact, an Afternoon Tea) with a friend and her children.

Like all great teas, this one consisted of three courses of bite-sized tidbits that didn't look like they'd make an adequate meal but were in fact quite filling.

Savory sandwiches

Tasty scones with mouthwatering lemon curd

The dessert plate

While we ate, harp music filled the air.

Everyone was dressed up, including one lovely woman who decorated her own hat. She was celebrating an important birthday: hers.

Before tea was poured, Belva, one of the owners of the garden and our hostess, gave us a tour. With 28 places to explore, there is a corner of the garden for everyone. I couldn't take photos of everything, so you'll have to visit to see for yourself. Picnics are welcome.

Prickly Pear Creek

Vegetable patch with scarecrow

A corner of the herb garden

On Tonka Bridge

A place to rest

Belgrade: beautiful vegetables

2010-08-26T19:52:00.021-06:00

It was nice to spend a warm afternoon wandering through a small market that has lots of vegetables.

The Belgrade farmers market began only a few weeks ago and averages 10 to 12 vendors (there were 11 today), but there is a nice selection of things to buy.

Nonedibles included soap that filled the air with fragrance, hand sewn and crocheted items, and jewelry.

Amaltheia Organic Dairy offered samples of their fabulous goat cheeses.

Freshly grilled steak sandwiches were available, at just the right moment for hungry customers not quite ready to head home.

And, best of all, a beautiful assortment of vegetables. Two farms brought table-loads of produce, but you could also find a few lovely greens lying near cookies and brightening the goat cheese display.

Belgrade Farmers Market

Clarkin Park, front of Lee & Dad’s IGA,

at Jackrabbit Lane and Madison Avenue

August 12 - October 7

Thursday, 4 pm - 7 pm

Blue skies in Big Sky

2010-08-25T19:00:00.002-06:00

It was a beautiful sunny day for the afternoon farmers market in Big Sky. During winter, this resort area is swarming with energetic skiiers and snowboarders, but in summer, a lazy kind of insouciance predominates. There are plenty of energetic hikers enjoying numerous trails, but by the time they reach the market, they slow down.

It's time to enjoy looking at art, sip freshly squeezed lemonade or cold beer, and choose something to make for dinner (beef, lamb, vegetables, homebaked bread), put on the table (bouquets of sweet peas or sunflowers), or wear to a fancy restaurant (alpaca sweaters or tops).

Only a quarter of the vendors sell edible products. But you'll find plenty to eat, including cinnamon rolls, gluten-free baked goods, iced sugar cookies, Red Hen Preserves, meats, produce like beans, peas, and zucchini, and hot prepared dishes.

Boy (helping his mom buy beef and pointing to photo of cow grazing on ranchland): I want that one.

Rancher: I'm sorry, we've already eaten that one.

If you like art, you'll see some of the finest in the area. I enjoyed learning about the flattened bottles that were displayed as cheese boards. Courtney calls her business Fresh Squeezed ("Turning lemons into lemonade") and is on a quest to find as many uses as she creatively can for recycled materials. Along with reforming bottles, she has made attractive glass bracelets and glass tablecloth weights.

The llamas from Manhattan are fun to pet, and they also supplied the wool for handspun yarn and soft, warm, non-itchy clothing.

Other fun, practical items for sale included these darling tote bags made by a proud and happy vendor who calls her business "I Kissed a Toad."

Unlike a store, no two markets will offer the same merchandise, so do visit to see what's available next time.

Big Sky Farmers Market

Fire Pit Park, Big Sky Town Center

July 7 - September 1

Wednesday, 5 pm - 8 pm

Hysham market

2010-08-14T13:59:00.023-06:00

New in 2010, the Hysham market is a family affair, with children running everywhere and lots of cookies and cupcakes and bite-size tomatoes and other treats just right for eating out of hand. With only a weekly average of 4 vendors, there's still lots to look at.

Some markets may close when the weather gets rough, but this market goes inside or out. Today, as rain pelted down, vendors took refuge in the firehouse. There was plenty of room for both emergency vehicles and a small farmers market.

You'll have to excuse today's photos. I'm not used to taking them indoors, and so they seem to go between being blurry and over- or under-exposed. But take delight in what I saw.

Bright candles and beautiful etchings . . .

Delicious baked goods . . .

Lots of mouthwatering produce and jellies and syrups and relish . . .

Take time to visit this special little market.

And if you're wondering what there is to do in tiny Hysham, you can visit a museum or eat at the cafe or bar, or fish or take a walk at Hawreys Island just west of town. Or stroll around looking at statues made by a local artisan. There are a lot of statues! How many can you count?

Hysham Farmers Market

300 block of Elliott Avenue

May 22 - September 25

2nd & 4th Saturday, 9 am - 1 pm

Setting up a market

2010-08-11T19:00:00.033-06:00

If you arrive after the opening bell at a farmers market, you might get the impression that it is like a supermarket, with everything set out for everyone to look at and enjoy.

But consider that vendors arrive at the market at least 1 hour early each week to set up. That doesn't count the hours they spent even earlier in the day gathering together their goods, loading them into their car or truck, and then driving to the market. Then think about the vendors at the end of the day, repacking goods that didn't sell and taking them home again.

And besides all that, they must stand or sit at their booth for the duration of the market, chatting with customers or watching noncustomers walk by.

It's a whole lot of work being a market vendor.

Today I arrived an hour early to watch the Billings Wednesday market get going. There is an average of 10 vendors each week. Today I saw: 3 Hutterite colonies selling vegetables, bread, and canned items; 2 Asian hot-food vendors; kettle corn; take-and-bake pie (free samples -- yum!); and assorted produce, including cherries, peppers, and cucumbers.

The evening market begins with cars being towed to clear the market area.

Then the vendors move in. It's well-orchestrated choreography, with downtown city traffic amazingly patient.

Then the booths and awnings go up.

Gradually, customers appear, and the market is underway.

Yellowstone Valley Wednesday Farmers Market

Broadway, under the Skypoint

August 4th - 25th

Wednesday, 4 pm - 8 pm

Note: Vendors start selling as soon as set up; hot food ready about 4:30 pm.

Blustery day in Big Timber

2010-08-07T12:01:00.019-06:00

The rain fell is big squirts this morning but that didn't stop vendors and customers from enjoying the farmers market.

There were lots of treats, beginning with background music by Hannah. She told me she's been playing for "three or four years." I haven't heard a piano at any other market, so this is a good reason to come here to listen for yourself.

Another rare sighting at farmers markets was of maple bars. When I got home, I hurriedly bit into one. I consider myself somewhat of a connoisseur of these delectable doughnuts, and these were . . . superb! In fact, best I've eaten simply because they are homemade: chewy, doughy, and not overly sweet. Oh, yes, and there were other baked goods as well.

Ninety-year-old Tom was at the market, too, with a nice selection of his produce grown in the community garden. Tom's section of the garden seems to expand over the course of the season; he can't stop hoeing and watering! Any leftovers of his market produce go to the local food bank, where it is welcomed with open arms.

The First Congregational Church decided to come to the market this year with organic free trade coffee and tea. They sell these items as a fund-raiser all year. Christy Mosness, who manned, or rather, womanned, the booth today explained that anything organic just seemed to belong at the farmers market. Next week she said they will try selling hot cups of coffee as samples and provide chairs so people can sit down and enjoy all the baked goods as well right on the spot.

You can see a lot of smiles in the photos I took today. It was a very happy atmosphere. Vendors told me they attributed that to Austin Alexander, who is managing the market for the first time this year as part of an internship for a college course. She isn't sure she'll be able to return for the 2011 season, but the vendors I talked to hope she does. It's a small market, with an average of 10 vendors, but the role of the manager is huge.

In the photo, Austin is on the left, holding a loaf of Abby's (on right) popular zucchini bread. Abby has been bringing homegrown produce and her family's lamb meat to the market since she was 13. She's off to college this year, so who knows what the future will bring, but eager customers -- while wishing her all success in life -- hope she will return to market with her fine products.

Big Timber Farmers Market

Grand Hotel parking lot, at Anderson and Second

July 10 - September 11

Saturday, 9 am - noon

Montana farmers market guide now available!

2010-08-04T22:29:00.015-06:00

Just a little plug for my new book, Montana Farmers Markets 2010 Guide.

I have visited nearly every farmers market in Montana and continue to keep in touch with market managers so I can update my market list on yummymontana.com.

It's a passion. Who else would drive over 8,000 miles out of sheer curiosity to see what all the Montana farmers markets look like??

Along with a photo and description of each market, the book also has recipes from market vendors -- they are very delicious recipes! -- and stories about vendors, as well as descriptions of foods you'll find, such as Dixon melons and Flathead cherries.

Included are a list of food festivals and some tourism resources. For added interest, a few pages cover interesting (to me at least) area highlights like dinosaur museums and the Reed Point annual running of the sheep.

If you don't plan to go shopping soon, this is a fun book to read -- or so people have told me!

I'm planning a "real" and expanded edition of this book for the 2011 market season, a small book you can put in your glove compartment to use on the road. But I hope you'll enjoy the 2010 edition in the meantime.

View sample pages and consider buying a tote bag, too, at: yummymontana.com.

Missoula: Carousel and Target Range

2010-08-01T19:00:00.045-06:00

You have to love a city that has 6 farmers markets (maybe more; will someone please let me know?). I got to see 2 new-in-2010 ones today.

The Carousel

Just steps away from the carousel in downtown Missoula is a market with about 30 vendors. There weren't many customers when I was there. Perhaps it was the rain, or perhaps it was vendors who were chatting on cell phones as I looked at their goods, or vendors who were unable to answer questions about what they were selling. You can visit and see for yourself on this point.

I did enjoy looking at and sampling a very large assortment of things, including caramel apples, picnic tables, herbs (o lovely lavender!), cotton candy, and items made from turned wood. I highly recommend watching the juggler, who will explain why juggling is good for you and how to do it.

Here are a few photos.

Target Range

At the south end of town is the small community of Target Range. Todd Seib started this market to gather neighbors together. Right now it's small, with 5 to 10 venders each week, and one of Todd's biggest challenges is convincing the vendors to come regularly each week so customers know they can rely on buying their goods. As you may realize by now, being a vendor is hard and all too often discouraging work.

But the market thrives. I talked with Marsha who makes laundry soap, scrubbies, and cloth shopping bags. Just use a little of her soap and make your drains and clothes happy. I'm using it and liking it. If you're not sure which is her booth, just look for bubbles gaily filling the atmosphere.

A chat with the gal selling luscious-looking cupcakes and brownies revealed a story about how she is a culinary student in Missoula and is doing a work-study project selling items at the market. There's a lot more to putting baked goods out for sale than you can imagine.

This vendor described how duck eggs make good eating. And another tip: if you are expecting to spend a long day at the market, bring your mending.

I enjoyed looking at pretty vegetables piled high. For good reason, the biggest crowds were clustered around the two vegetable vendors.

Along with handspun wool and felted cat toys (you have to have something to please everyone, she told me), Kris Crawford's booth featured the neighborhood's history. Each week she sets out something she has been researching so that neighbors can learn and contribute additional information.

I learned a lot from Kris, not only about local history, but also about how digging into the past can bring people together in the present. If you possibly can, talk to Kris and begin your own quest to learn how we came to be here.

Carousel Sunday Market and Festival

Parking lot, east of A Carousel for Missoula

May 9 - October 17

Sunday, 1 pm - 5 pm

Target Range Community Farmers Market

Target Range School,

4095 South Avenue West (west of Reserve)

May 9 - October 10

Sunday, 10 am - 1 pm

Market signs in Florence

2010-07-31T05:00:00.030-06:00

I love market signs, and the ones at the new North Bitterroot Valley Farmers Market (NBVFM) in the parking lot of Caffe Firenze in Florence were endearing.

There were 9 vendors today, who all sell food. That is one of the market rules. Vendors who sell non-food items are sent over to the Florence Farmers Market, where they are welcomed with open arms. So there is something for everyone in Florence.

Since Caffe Firenze sponsors the NBVFM, there are no fees for vendors. I think this is a good policy for first-year markets since customers are just learning they can shop there and might not show up in large numbers to buy the goods. Of course not every market can afford to give away free space -- often there's market advertising and insurance to pay for -- but I'm sure vendors appreciate any breaks they can get.

The young gal selling huckleberry slushies and play dough certainly invested minimally in her booth signage but obviously put a lot of heart and talent into it. Here's a look at the other sign she created.

Next to her was market manager Suzanne Winegart's booth. Suzanne also has a booth at the Clark Fork market in Missoula, so she's had some experience with signs.

Sisters in Raw didn't put much artist fervor into their sign, but they more than made up for that with the imagination in their foods. Calling raw food the "ultimate fast food," they admitted that even they don't eat 100% raw. But if I could eat their cinnamon rolls every day (made from almonds, dates, coconut milk, and cashews among other lovely things), I'd consider it.

The following colorful sign was created by Hank and Edith Timm, who actually grow fruit, pesticide-free at that, in Montana: apples, peaches, plums, and pears in season. Hank explained to me that apples were a huge production in the early 1900s there in the Bitterroot Valley. But then Washington State farmers started into business and that ended that. So stock up when you visit Florence.

And saving the best for last is a table display by a woman who said this was only her second year gardening and her first selling at a market. But since she is a florist by trade, setting out the produce turned into a work of art. I couldn't capture the entire array, but I highly recommend you visit to see her wondrous still life in person.

Now I'll briefly describe the other market in the area, the Florence Farmers Market, also in its first year. Signs weren't the highlight of this market, which is located in a field -- as far as I know unique in Montana for that type of location, but no big deal to anyone who lives near ranches.

There was some good produce, but mostly there was a wide assortment of items by talented craftpeople. This market is about a mile south of the NBVFM, so be sure to stop in at both when you're in the area.

North Bitterroot Valley Farmers Market

Caffe Firenze, at Highway 93 and Eastside Highway

June 5 - mid-October

Saturday, 8:30 am - noon

Florence Farmers Market

5189 Highway 93 South

May 1 - October 2

Saturday, 8:30 am - 1 pm

Arlee market -- small but vibrant

2010-07-30T08:00:00.022-06:00

I've passed through Arlee many times, heading north and south to and from Missoula, but I never knew exactly where it was.

As you travel throughout Montana, you will find this is a frequent experience. Where is Two Dot? (It's that tavern.) Where is Cushman? (It must be that, er, building in the middle of the field.) Etc.

Downtown Arlee (both blocks of it) is stretched out along Highway 93, with the northbound lanes running through downtown and past the market and the southbound lanes running a block or so farther west. You can't miss the market; you'll see it as you enter Arlee from the south. If you drive past, turn left as soon as you can and make a quick round trip.

If you happen to be driving from the north, turn left and head to the main street. There might not be signage on the southbound lanes due to a misunderstanding (hopefully temporary) with the highway department.

You never know how many vendors will show up each week. I saw 7, but there could be as many as 20, according to Debra Little, the market manager. She said she is proud of how it is going during their first year.

Small as it is, this market offers some solid reasons to visit.

Indulge in sweets from Chocolate Eclipse, a truly gourmet experience.

Pamper yourself with wooden spoons or flowers offered by Chris Ringwalt, who told me he raises flowers because he likes to walk through them and linger in their fragrance as they grow. He also enjoys creating beautiful spoons and ladles during the winter, and he can never make enough; they sell quickly.

If you feel in need of a religious experience, local Buddhists share their beliefs as well as give directions to the Peace Garden 1 mile north of town.

You might even enjoy the Best Cookie.

Debra loves the market, and she is doing a great job creating it, managing it, and promoting it. Be sure to buy a T-shirt with the fabulous market logo on it.

Jocko Valley Farmers Market

Downtown Arlee on Highway 93,

between Hanging Art Gallery and Rick's Kustom Kut

May 21 - October 1

Friday, 4 pm - 8 pm

Orchard Homes farmers market

2010-07-29T06:00:00.009-06:00

I am always excited to visit a new market. The one in Orchard Homes (Missoula) did not disappoint.

Though small -- about 10 vendors today -- there was a lot of variety, and the produce was impressive. Have you ever seen a freshly picked cauliflower the size of your head? (Think *big* head.)

Other things to choose from included fudge (try the champagne flavor), cinnamon rolls (made from potato dough), lemonade (an Arnold Palmer version is also available), raspberries (delish), and charming bookmarks (made from pressed wildflowers). When you are in Missoula, be sure to stop in at this market.

Orchard Homes Farmers Market

Orchard Homes Country Life Club,

2537 South 3rd St. West (off Reserve), Missoula

June 24 - October 7

Thursday, 4:30 pm - 7 pm

Roundup and Billings markets -- some lessons

2010-07-17T06:00:00.017-06:00

I decided to check out the Roundup and Billings markets to get photos to replace those I lost in a computer crash last year.

Roundup

I'm glad I had a chance to see Roundup again because I learned a lesson in visiting markets: don't count on actually seeing the market.

I suppose that is not fair to Ray, the sole vendor who showed up on this hot Saturday. He made the effort to do his part, even if no one else did, including the market manager.

But there was no market sign when I drove past the Busy Bee Cafe, and the parking lot looked empty, so I spent a few minutes exploring Roundup, pretty much seeing the town in that time.

The highlight was a surprise museum in the back of a store whose name I forget (sorry!) -- look for U.S. and Montana flags flying and the "Gifts and Souvenirs" sign.

The owner said she wanted to display all the cool stuff people in town have been saving, and the result is an eclectic collection of mounted stuffed animals, saddles, and shelves of old odds and ends. Did you know ground coffee used to come in large glass jars?

I went to check the market area again and there was Ray. His table was covered with flea market items and some bags of Kettle Korn he had made. He explained that he had sold this delicious treat at the Billings market for years, where he was told he made the best in the state. It was pretty good, and an adequate reward for driving an hour north of Billings to visit a market that almost wasn't there.

Ray told me you can freeze the Kettle Korn. He said you can then pop it in the microwave to make it taste fresh again.

Another treat was the banana cream pie at the nearby Busy Bee Cafe. They also gave me a large to-go cup for a last refill of their very very tasty raspberry lemonade. Do stop at the cafe if you're in town.

Billings

But before I drove to Roundup, I had been at the Billings market, where vendor booths covered several downtown blocks.

I learned that you can eat radish seed pods -- they taste like the radishes themselves.

But the most interesting lesson was how to cart your purchases home. The following are a few ways I saw people carrying their goods: red wagons (available for use at each end of the market), shopping carts, and luggage.

Roundup Saturday Market

Busy Bee Cafe parking lot, 317 1st Avenue West

May 29 - September 25

Saturday, 9 am - 1 pm

Yellowstone Valley Farmers Market

Under the Skypoint, downtown Billings

July 17 - October 2

Saturday, 8:30 am - noon

In August (4th - 25th)

Wednesday, 4:30 pm - 8 pm

Red Lodge market

2010-07-10T15:34:00.019-06:00

If you take Highway 78 through Absarokee, you drive through a little bit of heaven to get to Red Lodge. A moment of this is captured in the photo above.

If they're fixing roads, like today, you might also drive over gravel and spend as long as half an hour waiting for your turn to pass heavy construction.

But it is so worth it to get to the Red Lodge farmers market.

Although rain fell and wind burst through in a breathtaking gulp today, good humor prevailed. Everyone just grabbed tent posts and held tightly to their dollar bills and produce and waited for the storm to pass. One vendor told me that this is a "warm" market, and I have to agree. People were very nice.

Several children showed off clever items they had made. From tiny dolls to handmade coloring books to dog biscuits to cards made from pressed wild flowers, youthful entrepreneurship was at its best.

Of course adults had plenty of things to offer, too: plants, purses, wooden cutting boards, vegetables, baked goods, and meats. This market is an excellent place to buy organic and naturally raised beef and pork.

If you're on your way to travel the Beartooth Highway (highly recommended; although it was closed due to snow a few days ago, so be warned), try to time your trip so you can pick up some granola and energy bars made by Jessica. She also sews lovely tote bags in case you forget your picnic basket.

On the way home I decided to avoid the road construction and go along Highway 212. I was tempted to take some side roads, but I'll save those adventures for another road trip.

Red Lodge Farmers Market

12th Street at Broadway

July 10 - October 2

Saturday, 8 am - noon

Food in the museum

2010-07-08T19:01:00.027-06:00

I'll be honest here and say right out that a museum is not my favorite place to spend precious time. I prefer the present, alive with real people doing things in real time. Or else I like to spend my time alone, reading a favorite book.

But the Upper Musselshell Museum -- spread out in two buildings -- sounded like a worthwhile field trip. So while I was in Harlowton on business I stopped in to see their latest exhibits, "heritage rooms" created by area residents from items that represent their families and ranches.

Harlowton is a small town, with a sadly almost-empty main street. Some businesses do thrive on Central Avenue, like the Snowy Mountain coffee shop, Passage Creek Design, and Mugsy's barber shop. A few miles north is a wind farm. Wind is a major crop in this flat land.

Inside the museum, I enjoyed exhibits showing arrowheads found in the area, old medical equipment used by a much-loved doctor, and military uniforms proudly worn by local veterans.

The museum is on the Montana Dinosaur Trail, so I spent a few minutes with the Avaceratops lammersi, a small horned dinosaur found on a ranch near Shawmut. In case you don't know, whoever finds a new dinosaur gets to name it. Ava was the wife of Eddy Cole, who discovered the fossil in 1981 on a ranch owned by the Lammers.

Just as interesting to me as the dinosaur were the things related to food. Near the bones, a popcorn popper from an old movie house and a peanut roasting machine from a long-gone drug store were on display.

Upstairs I found the heritage rooms so worth the trip. Following are some food-related photos, plus one of the model railroad (who doesn't love miniature trains?). If you squint and maybe stand on your head, you can see a wind turbine rising up behind the tracks to the left of the mountain, a tiny reproduction of the ones on the wind farm.

Upper Musselshell Museum

11 & 36 South Central

Harlowton, Montana

(406) 632-5519

Open Memorial Day - Labor Day

Tuesday - Saturday, 10 am - 5 pm

Sunday, 1 pm - 5 pm

Laurel market 2010

2010-07-07T20:57:00.014-06:00

It's an exciting season for the Laurel farmers market. They are in a new location at First and Main -- after you exit I-90, head toward town. On your right just after Main Street is a park where you'll see the booths set up. There is plenty of parking in the area; go into one of the nearby bank lots if you don't see anything on the street.

I was disappointed not to find my favorite tamales (see last year's market review), but there were plenty of other things to enjoy.

On this first day there were 8 vendors (many more are expected to fill the park in August), with a very good selection: jewelry, pottery, cards, baked goods, and produce. Although the crafts were nicely displayed and enticing, and the cakes, brownies, and pies were alluring, the vegetables attracted the crowds.

I bought a large bunch of sweet beets, a hefty bag of new potatoes, and a pound of peas in edible pods for $10, all grown on a third of an acre in Laurel. Other customers were piling onions, rhubarb, and cabbage into their bags.

This was such a treat. Throughout Montana, market managers have been telling me that gardens will be producing late this year because of a very wet June. But talented and persistent farmers and gardeners still manage to do their job no matter what the weather.

The following are a few photos of the day. I begin with cards made by the talented Tris Walls, whose passion for perfection is evident in her creative product. Be sure to look at her cards when you visit the market; you're bound to find something for someone who needs their spirits lifted.

Laurel Farmers Market

Town Square, on First Avenue

July 7 - September 29

Wednesday, 4 pm - 7 pm (or until sold out)

Ugly pancakes

2010-06-30T18:52:00.014-06:00

First, I must apologize for being absent so long from this blog. Yes, there is lots to write about in summer -- Montana farmers markets are opening left and right, and people are gardening and cooking and creating food like nobody's business.

But I am busy finishing my guide to Montana farmers markets, which will be available within about two weeks. At last! You will be able to purchase it online at my website, which is just about ready to be unveiled, too.

Second, I must apologize to my pancakes for calling them ugly. But in all honesty, they do not come up to restaurant or fancy-pants gourmet standards. Perhaps homely would be a better way to describe them. No matter, they are delicious!

The recipe comes from A Little Book of Rhubarb Recipes, compiled by the Pondera Arts Council in Conrad. In June Conrad hosts a rhubarb festival during their Whoop-Up Trail Days celebration. This year over a hundred pies were entered in the dessert contest, and the largest rhubarb leaf was 30 inches by 30 inches. That's a big rhubarb plant.

The cookbook is worth buying if you like rhubarb, and I suggest that the recipes would win over someone who does not like rhubarb. I got permission to include a recipe for rhubarb bread pudding in my market guidebook, and I went completely nuts when I tested it and then tasted it. That recipe would definitely win over anyone who doesn't like bread pudding.

So when I got to the end of the rhubarb in my own garden this week, I flipped through the cookbook to find some way to use about a cup of tiny rhubarb stalks. I found the following, another winner. The recipe says the pancakes taste like "rhubarb cake, only less sweet," and that is an accurate description. I added a bit of honey on top of the warm pancakes, and they were just right.

Rhubarb Spice Pancakes

To two cups of pancake batter, fold in:

3/4 cup finely diced rhubarb

1/2 cup applesauce

1 teaspoon cinnamon

1/2 teaspoon ginger

Pretty good looking rhubarb/applesauce/spice mixture

To order a copy of A Little Book of Rhubarb Recipes, send e-mail to kitin27@msn.com.

Clyde Park market

2010-06-19T05:00:00.020-06:00

In case you are wondering, I don't visit farmers markets and write about them because it seems like the right thing to do. I just plain love farmers markets.

I love the people, I love the creative things they make. And I love the food, although in Montana we're pretty much confined to baked goods and salad greens until June (western part of state) or July (eastern part of state).

The Clyde Park farmers market may be small (about 10 vendors), but it is a fun place to visit, and I hope you'll make an effort to see for yourself this summer.

I thought the story of how the market began is interesting. Market manager Joanie Miller ("the brains and energy of the outfit," according to one vendor) told me that the town was dividing into factions and that just didn't seem right to her. She got together a group of people who were also concerned about the situation, and they prayed and felt led to start the market.

Which goes to show prayer works, because two years later the market is now a thriving center for social interaction. I felt that even before I heard Joanie's story.

I won't say more, but I do encourage you to visit, talk to the vendors, and become part of the community for an hour or so.

These beautifully framed puzzle pictures bring a family together. The kids and grandkids love piecing them; grandpa makes the frames.

Ninety-year-old Frances Ross makes the most marvelous stick horses, each with a quaint name and guaranteed not to fall apart easily.

Look around to see the beauty, natural and handmade.

You'll find lots of bargains.

The produce and cake shown in the photos below are both fresh in their own way. The baked goods are made from freshly ground flour and baked on Friday night or Saturday morning.

Clyde Park Farmers Market

City Park, 1 block east of Highway 89

June 12 - August 28 (no market July 3)

Saturday, 9 am - noon

Montana Morning Coffee

2010-06-14T05:00:00.000-06:00

It's Monday morning! Have you had the best cup of coffee in Montana yet?

You can find cups of gourmet coffee in every corner of Montana, from Alberton to Wibaux. There are even many places where coffee is roasted on the premises. You'll find your own favorite coffee as you travel around the state, but I urge you to stop at the Dillon farmers market (opening July 10) and look for Montana Morning Coffee.

Montana Morning Coffee is roasted one bag at a time by one woman, Mary Anne Wofford, whose passion for good coffee is revealed in many ways.

"I'm selling Montana," Mary Anne told me when I visited her to see how the process works. "I'm selling everything that goes with Montana, through the ambiance of a cup of coffee, through the ambiance of the morning, the mist, the fresh air."

She is also selling some mighty tasty coffee. She says she's heard "This is the best cup of coffee I've ever had" many times. In fact, her business started soon after her son came home one day in 2006 and said just that about some coffee he had drunk. She found the source and started asking questions. Her first experiments began with a hot air popcorn popper.

"Smoke was filling my house, there was chaff flying everywhere. We went through a lot, a lot of stuff to figure this out."

Mary Anne graduated to a small home roaster and did a lot of fast talking to keep her warranty intact, promising the manufacturer she would buy a commercial roaster next time.

Finally, Mary Anne purchased the fluid bed roaster she now uses. This method of roasting is similar to the popcorn popper she once used, with the coffee beans cooked by being tossed in hot air instead of banging against the hot surface of a drum roaster that larger companies use. A drum roaster is not cleaned after every use and oily residuals can build up, slightly altering the coffee beans' taste.

Mary Anne can roast only one pound of coffee at a time, but this attention to detail makes hers a true specialty coffee because she can adjust the process for each customer. She keeps meticulous records of each roast so that customers can ask for the same thing they had last time, or request something lighter or darker.

She says several shops have wanted to sell her coffee, but she prefers taking her coffee to the farmers market or other places where she can have one-on-one contact with customers. Part of her business is to educate people about coffee as they buy a cup or a pound.

She is also careful about the beans she buys. She researches online and buys the best she can find, organic and Fair Trade when possible. If there isn't enough information about a bean to satisfy her, she doesn't buy it. "I don't want bad coffee," she insists.

Once you buy the coffee, Mary Anne suggests using it within 10 days if possible. Otherwise, put the whole beans in a good-quality plastic container (no bags or glass, according to her research) and store in the freezer up to two months. You can use the beans right out of the roaster, but their quality peaks in 4 to 24 hours. A French press is the method of coffee-making Mary Anne recommends, although the drip method is fine.

When she sells cups of coffee at the market, she uses reverse-osmosis water, from jugs she refills at Safeway. She also has a formula packet that she adds, which results in "150 total dissolved solids, and that makes the best chemical reaction, the best extraction and bonding of the coffee molecules to the water." She sells these formula packets, but only one customer regularly buys them. Ordinary water is perfectly okay, she says.

But Mary Anne's passion does not stop at selling the coffee. By her couch is a pile of books and magazines about coffee. She showed me one called The History of Coffee, printed in 1922, from which she has gleaned some marketing ideas.

In the mid-1800s John Arbuckle began roasting and selling coffee by the pound. Until then it was roasted at home -- or at the cowboy chuck wagon -- in a pan, a process that could result in burnt beans. Soon bags of Arbuckle coffee included premiums, like a candy stick.

"I just get really excited about this kind of stuff," Mary Anne said, her eyes sparkling. "Back then a peppermint stick was a big thing. Now kids have too much candy. But what I'm banking on is drawing it all together and bringing the late 1800s into the 2000s, and that's where the excitement will come in, not just the piece of candy."

At the end of our conversation, Mary Anne said: "I like what I'm doing right now. I don't want to talk about [making] oodles and oodles of coffee. I want to talk about one pound at a time and going to markets. I love it. I just love it. It's just so much fun."

As shown below, Mary Anne ably described a complex process so that even I could understand it.

Mary Anne will measure just over a pound of coffee to go into the roaster, which you see behind the can she is filling here. She is a stickler for cleanliness, but she can be a bit more casual at the pre-roasting stage because the beans will cook for 20 minutes in 400-degree heat.

Mary Anne usually stays nearby during the roasting process. Although the machine is computer controlled to her specifications, she still uses all her senses to tell when the beans are ready. Sight, smell, and hearing are each important. For example, there is a first crack and a second crack to listen for, which sound something like corn kernels popping.

The roasted beans look -- and taste -- good.

If you can't wait for the farmers market to open to get a gourmet pound of coffee, contact Mary Anne at montanamorningcoffee@q.com.

Spring bouquet

2010-06-11T19:14:00.006-06:00

My friend Jackie phoned this morning to say she was dropping off a spring bouquet on her way to town.

I envisioned tulips and iris and maybe lilacs. Instead, I got asparagus! The first wild asparagus of the season.

Yes, it comes late in south-central Montana but is all the more welcome because of that.

Jackie introduced me to hunting for wild asparagus, although for my first hunt last year, she passed me on to her friend. (See my blog entry on wild asparagus for that story.) She said she didn't want to give away any of her spots.

No matter how close you are to anyone here in Montana, you know better than to ask where they pick huckleberries or find asparagus. They'd rather tell you how much money they make, how they spent Friday night, or how much they weigh.

But I love Jackie. She shares.

Twin Bridges and Ennis markets

2010-06-05T16:15:00.019-06:00

It was a beautiful day to drive through the Madison Valley to visit the Ennis farmers market and then through the Ruby Valley to see what was happening at the Twin Bridges market.

I visited each market last year (see Ennis and Twin Bridges), and it was exciting to see what was the same and what had changed.

At the Ennis market, I couldn't find my favorite polka dot cupcakes, but the same baker had loaves of artisan breads, cookies, and Basque cake. My travelling companion, Christine, bought a slice and shared it with me, and if you think I paused long enough to take a photo of it, you're wrong. We wolfed it down with deep sighs of contentment, and Christine vowed to find the recipe. I'm waiting for Christine to fulfill her vow, because I've been online myself to search for a recipe and so far I don't see anything that looks like what we ate.

Another baker, new this year (she arrived in Ennis during the winter), is Lexi. She is so cheerful that it is worth a stop at her booth just to chat with her. Do stop long enough to buy a piece of pie or a cookie. Lexi is a talented baker as well as clever at arranging her goods. This was the first time I have seen a pie in a suitcase.

A third baker was proudly displaying her "pie in a jar." She makes a miniature pie in a small jar and tells the customer to freeze it. When you want a bit of pie, take the jar out and bake it as is. Now that's a clever idea, and if you want to order one or several, come to the market and look for Molly.

You might easily think there was no one but bakers at the Ennis market this week, but in fact you could also buy meats and eggs from Sabo Ranch, wooden items from Marc, plant starts, wool, heirloom seeds, handspun yarn, soap, and tie-dyed clothing.

The road to Twin Bridges goes through Virginia City and Nevada City, two towns preserved pretty much as they were when founded in the late 1800s. So much so that there are rumors of ghosts heard enjoy the quiet moments when tourists have gone elsewhere. We didn't stop in either town, but someday I will take time to leisurely examine each building.

In Twin Bridges, we caught the tail end of the market near noon.

About 10 vendors were lined up along the street selling, well, yes, you guessed it, lots of baked goods: cookies, bars, pies, and breads. I was told that last week the vendors braved 32-degree weather, and so you can't really expect many vegetables here yet. The Hutterites had some produce, but for lush greens, you had to buy plant starts, which offered hope that in a month or so there would be more variety.

A few craft people displayed a variety of interesting items. I meant to look more closely at them, but I got distracted by Linda Redfield, who had a pile of cupcakes and attractive loaves of bread and displayed a poster of types of grains that are sold by Wheat Montana.

Linda explained that she wants people to see the types of grains that go into her whole-grain loaves of bread. She also enthusiastically described how she bakes her bread and how she developed the recipe through the years since she began baking when she was 16 years old. She now feeds and homeschools four children and wants them -- and her customers -- to have the very best. I bought a loaf of spelt bread and can testify that Linda has an excellent product.

Christine and I enjoyed lunch at the nearby Old Hotel, after first checking out the window overlooking the market, where chef Paula had been supplying coffee, churros, and coffeecake to hungry shoppers.

Now, yes, I do wax enthusiastic about a lot of the food I taste along my journey (justifiably so, I believe), and after enjoying a lunch prepared by Paula, I have to say that if you haven't eaten at the Old Hotel, you really haven't tasted all the best that Montana has to offer. Paula uses as much local food as possible, and her imaginative dishes, with splashes of Hawaiian, Polynesian, French, and good old Montanan, are easy to like.

Christine enjoyed the day's special, a BBQ salami sandwich, and I had a BLT with avocado. But these were not ordinary sandwiches. Along with her special sauces and breads, Paula used pork from Montana's Best Meats just up the road near Whitehall. If you eat pork and you plan to pass that way, be sure to carry a cooler with dry ice to cart home your meat purchase. They make really good bacon and salami. 'Nuff said. (Or maybe not enough.)

Madison Farm to Fork Farmers Market

Ennis

Lone Elk Mall, Main Street

May 22 - September 25

Saturday, 9 am - noon

Twin Bridges Farmers Market

Main Street Park

May 22 - September 25

Saturday, 9 am - noon

So much more at the Livingston market

2010-06-02T19:20:00.024-06:00

The Livingston farmers market opened today, and I am trying to think how to describe it. You can look at the photos I took, and I can tell you I walked through a light rain to look at spring vegetables, jewelry, pottery, heirloom plant starts, breads, and cookies.

But you won't be able to share the friendly handshake Lyle gave me before he described the farmers market special of naturally raised pork products offered by Miller Farm, where he is a ranch hand.

You won't catch the proud look of Leah as she describes the gourmet crackers she wrapped with pretty bows for her very first market. She used to be a chef she tells me, but . . . and her glance at the sweet-faced baby in her arms explains how some things are more important than a mere job.

There's a whole story behind the Dancing Kettle Korn sign that I could sum up in a few words to fit onto this blog, but those words could not capture the proud spirit of the couple who run their own business that gives them an income and freedom to travel and the joy of feeding others something truly sweet.

You just have to get out and visit your own area farmers markets -- to discover for yourself who those people are who grow and produce and create the food that nourishes you.

Livingston Farmers Market

Sacajawea Park bandshell

June 2 - September 29

Wednesday, 4:30 pm - 7:30 pm (music 6:30 pm - 9 pm)

Memorial Day food

2010-05-31T16:58:00.025-06:00

Most holidays revolve around food, and Memorial Day is no exception. The most important, aspect, however, is remembering those who have given their lives to allow us the freedom to live our lives as we wish and to have all that great food to eat.

Today was the annual opening of the Crazy Mountain Museum in Big Timber.

There is always a barbecue.

And wherever food is sold in Big Timber, the Sons of Norway (seemingly solely represented by the daughters of Norway) are selling homemade lefse and delectable Norwegian cookies. Note the lovely hand-painted sign.

The museum has a wonderful garden of flowers that Lewis and Clark noted on their journey through the area. It's definitely spring at the museum.

Inside, my favorite display is the miniature diorama of Big Timber in its early years. It's interesting how so much of today's town can be seen; so many buildings are the same. To give you an idea of the size of these mini buildings, all done to scale, I could put a house in the palm of my hand.

A silent auction also took place. I am always intrigued by the seemingly infinite number of flavors of jelly. This hibiscus one was new to me.

But I really came to see the Kill Kare Klub display honoring its 100th anniversary. This club was formed in 1910 as a way for area women -- many of whom were isolated on ranches -- to enjoy a few relaxing hours with each other. It's still going strong, with get-togethers including quilting bees and eating homecooked food. In 2007, the group published a cookbook that also tells stories of the hardworking women who have belonged to the club.

I got permission to include here a tasty recipe from the cookbook, submitted by Julie Sanders, who is known throughout Sweet Grass County and beyond for her cooking, especially her breads. At local bake sales, all you have to do is tell a prospective customer that "Julie made the bread" and it's a sure sale. Her meat loaf is terrific, too. In fact, all the recipes I've tried in the cookbook are nice.

There are still a few copies of the cookbook for sale at the museum (telephone: 406-932-5126). [Note: If you're Norwegian, you really need this book, with its section on Norwegian dishes -- among them, Lutefisk Pudding -- and all the words to "Lutefisk, O Lutefisk" (sung to the tune of "O Tannenbaum").]

Best Meat Loaf

4 pounds ground beef

4 eggs, beaten

2 x 10-1/2 ounce cans of onion soup

8-ounce package cornbread-flavored stuffing mix

1 teaspoon salt

1 cup catsup

1/4 teaspoon dry mustard

1/4 cup cider vinegar

1/2 cup brown sugar

Combine ground beef, eggs, onion soup, stuffing mix, and salt. Divide into thirds; form each into a loaf. Place loaves into a 13 x 9 baking pan. Bake at 350 for 1 to 1-1/2 hours or until well browned. In a medium bowl, mix together remaining ingredients; set aside. Drain juice off meat loaves and top with brown sugar mixture. Bake an additional 30 minutes.

Makes 16 servings. Also makes great sandwiches the next day.

[Note: Julie has a big family, who all work hard on the ranch. You might want to quarter the recipe, or freeze the leftovers.]

California farmers market cooking

2010-05-12T21:22:00.014-06:00

As a sort of guest editorial, I present the Placer County Real Food from Farmers Markets cookbook.

Placer County is in Northern California, where they celebrate an annual Satsuma mandarin festival, and in season you can buy fresh persimmons and Meyer lemons. Their farmers markets run year-round.

It ain't Montana.

But the idea of the cookbook is intriguing: each week during the year, shop at the farmers market and prepare a meal from those ingredients. Some meals include preserved food, but that, too, is purchased from the local farmers.

I haven't tried any recipes yet, but I have thoroughly been enjoying the book. The photos are beautiful, the sidebar stories and quotations are inspiring, and everything about it is friendly and warm. So even if you don't cook, you'll enjoy reading through it.

Be sure to view the YouTube video featuring author Joanne Neft talking about how she came to write the book, along with chef Laura Kenny.

The flap of the book describes the author: "Joanne's goal is to help people understand the benefits of eating in-season locally grown healthy food and to support the farmers who grow it. Visit your local farmer markets to share in the adventure."

Order your own copy at placercountyrealfood.com.

Market season begins!

2010-04-24T11:19:00.014-06:00

Kalispell opened first, on April 17, and today the Helena market got underway. Helena claims to be the longest-running market in Montana, going from April through December.

Although you can't really call these farmers markets this time of year (I didn't see any produce at all in Helena, except for some potatoes at the Hutterites' table), there is still a fun atmosphere as craftspeople get a head start on their season.

A few food items made an appearance, notably breads and honey.

I find the bear-shaped jars of honey sweet in so many ways.

As for bread, one vendor adds extra ingredients to hers. Here you see dinner rolls made with joy.

Along with many versions of soap, jewelry, and pottery, there were some unusual items, including chainmail created by -- who else? -- the Chainmail Guy. He admitted that sales of his earrings and necklaces were more brisk than the full-body chainmail, but if you happen to want to order a suit, you can e-mail him at montanaflash23@yahoo.com.

Real estate prices ride the rollercoaster, but it might be worth it to shell out $25 for a bag of gravel. These particular bags also contain Montana sapphires. The woman selling them sets gems and says she has found some truly beautiful specimens in the bags she's looked through. If you aren't a gambler, plenty of polished and set gems are for sale at this table, too.

One potter couple, with clever designs, show their enthusiasm with their slogan.

Along with the usual tomato plants, herbs, and onion sets were some easy-to-care-for house plants. Shown here are the Piggy Back plant (leaves grow out from one another ad infinitum) and the Gold Fish plant (gold-colored flowers form colorful rows). According to the saleswomen, these plants actually prefer crowded roots and overwatering -- if only all gardening was so easy!

Although there wasn't much to eat, there was plenty of food for the soul. Musicians abounded, playing violins and guitars. Here, Madison and Sophia show their stuff. Although the girls had plenty of enthusiasm, passers-by gave them money with the stipulation that they promised to keep practicing. Check back at the end of the season!

Helena Farmers Market

April 24 to November 20

Fuller Avenue between Neil Avenue and West Placer Avenue

Saturday, 9 am - 1 pm

November 27 to December 18

Clark County Fairgrounds

Saturday, 10 am - 2 pm

Comfort food . . . wherever

2010-04-14T21:54:00.018-06:00

picture from Campbell Soup Company Web site

I must pause to sing praise to Comfort Food, whatever its origin.

For many of us, eating Campbell's condensed soup brings back truly warm memories.

Although the Campbell's world headquarters are in Camden, New Jersey, I can still enjoy a bowlful here in Montana. How else could I make the simple recipe I found in a community cookbook published by St. Joseph's Catholic Church in Big Timber?

Oh, I could have waited for summer, bought tomatoes and peas at the farmers market, cooked and sieved them, and probably made a soup that would make the whole world sing for joy. But somehow that's not a comforting thought when you're sick right now.

After suffering through food poisoning that kept me on the couch for two days, I needed something easy-to-swallow, nourishing, and most thoroughly comforting.

While I rested, I read through the magic series by Edward Eager. I reread these charming old-fashioned books about every other year. I am not ashamed to say they are among my favorite books of all time.

In Magic Or Not? a family moves into an old house with a wishing well (or is it?), and after an exhausting day of unpacking, they eat supper: "The canned soup was tomato and pea mixed, which is delicious. It was consumed in silence, save for the crunching of saltines."

Tomato Pea Soup

1 can Campbell's Tomato Condensed Soup

1 can Campbell's Green Pea Condensed Soup (pea soup with ham not recommended here)

1 can Campbell's Beef Consomme Condensed Soup

1 soup can water

Mix.

Heat.

Enjoy.

Be comforted.

Coffee Huggers

2010-04-12T05:00:00.014-06:00

When you're a self-proclaimed "hugger person" who loves to hug people as well as to sew and drink coffee, creating a company called Coffee Huggers seems like the obvious thing to do.

When Jennae Liberty of Bozeman got tired of throwing away paper sleeves that insulated her hot cups of coffee, she searched the Internet to find a pattern to make her own sleeves out of cloth. After sewing through a pile of fabric and fleece, and after much trial and error, Jennae perfected a product that she began selling in May 2009.

The Coffee Huggers will fit standard 12- to 20-ounce to-go cups. If you like the look of the to-go cups but want to avoid even more waste, Jennae suggested buying a long-lasting plastic version (shown in photo above) from stores like Walmart or Bed, Bath, and Beyond, or a ceramic version from World Market.

I met Jennae last summer at the Bozeman Gallatin Valley farmers market. Her whimsical use of buttons on vintage-looking fabric caught my eye, and I have been a fan ever since, using my own Coffee Hugger regularly and stirring the curiosity of other coffee drinkers.

Not only is the design charming, but the combination of fabric and lightweight fleece is cozy to hold. I don't want to use paper sleeves any more. When I accidentally leave my Coffee Hugger at home, I don't seem to enjoy my cup of coffee or hot chocolate quite so much.

Sharing gratitude

An important part of Jennae's business is giving a portion of her profits to various charities.

"If you're grateful for things in your life and you share that with others, then it's not only going to come back to you, it'll go on to others."

Jennae donates to charities such as the Special Olympics, the Humane Society, and the food bank, which are "closest to my heart, and because I think they help the greatest number of people."

Every entrepreneur hopes they'll have the next million-dollar idea, Jennae said, but start where you are in sharing what your business brings you. "So many people think, 'I can't make a difference, I can't give.' But if everybody gave what they could, even if it was a dollar, think of how much of a difference that would make in someone's life."

Advice for new entrepreneurs

"I love to sew," Jennae told me. She learned the basics from her mother as well as her Grami, a long-time lover of sewing who is still quilting. "I can remember just watching Grami sew when I was a little girl."

Jennae said she makes an effort to buy supplies in local stores, such as the Silver Thimble, Main Street Quilting Company, and Ro Sham Bo Paperie.

The name of her company came after tossing around ideas with a marketing friend at work. "I woke up in the middle of the night and said: 'That's it!'"

Jennae has faced her share of business-related challenges, and she encourages other women to just get out there and see how their ideas work.

"Don't give up. If you want it bad enough, find a way to make it happen. You get out of something what you put into it. And so if you want to get a lot out of something, it's going to be hard work. That's just something you're going to have to accept or not.

"Enlist the help of your friends. There are people out there who want to help you. And they will help you, whether it be coming up with a design for your logo, or helping you get started with selling, or giving you feedback. You can never have enough feedback. I still listen to what people say. I'm still trying to tweak my designs."

Jennae's latest idea: an adjustable hugger
for larger cups or ones with handles.

Where to buy

Although Jennae is currently cutting back on production to spend more time with her family and put in quality hours at her "real job," Coffee Huggers are available upon request, in single or bulk orders, by e-mailing her at jennae@coffeehuggers.com. You can also buy them in Bozeman at Sola Cafe and The Daily Coffee Bar, and online at coffeehuggers.etsy.com.

If your organization needs an item for a fundraiser, ask Jennae for her special rate. She can even make huggers in school or company colors.

Feeding a community

2010-04-05T05:00:00.006-06:00

Recently, I was able to go behind the scenes of the Big Timber Food Bank, where the all-volunteer staff is passionate about not only giving food to those who need it, but also encouraging them to cook whole, nutritious foods rather than depending on mixes and cans. And, sometimes, a volunteer will add a much-needed hug.

Marlis Arneson showed me the home-like kitchen where shelves are laden with canned goods, sorted dry beans, and even full-sized personal care products like toothpaste and shampoo.

Once a month, each family or individual can go into the kitchen with a volunteer and select 41 pounds of whatever they want. Many food banks prefill a grocery bag -- with food that will last about 4 days -- and hand that out, but Marlis believes people should get exactly what they like and will eat. That way, nothing donated goes to waste.

She explained that 41 pounds sounds like a lot of food, but canned goods, jars of oil, and bottles of juice are heavy. No matter what they choose, the 41 pounds should last about 2 weeks.

The food bank provides recipes to encourage cooking. As much unprocessed food as possible is given away -- things like flour, beans, vegetables, and wheat (see story below).

"You can't believe what this town grows," Marlis said. "We get squash, tomatoes, spinach, and turnips. Potato farmers [in other areas] donate their potatoes. Some people just want to eat out of cans, but we've really got people cooking."

Montana-grown food is canned for the Montana Food Bank Network

Currently, the food bank serves 47 families (many are one-person households), 18 senior citizens, and 41 children. In January, 4,000 pounds of food was brought in and 5,300 pounds of food was given away.

The abundance I saw, overflowing into 3 rooms, 2 refrigerators, and 3 freezers, is the result of Marlis and storage manager Sandy Carroll honing their thrifty coupon-clipping skills and ability to spot bargains. Area store managers are often willing to provide bulk discounts.

Joining the Montana Food Bank Network in November 2009 was a huge help, Marlis said. Regular deliveries of food arrive now from Missoula.

Since the food bank is open only 3 days a week, a few grocery sacks are filled with food that can be eaten without cooking and left at the sheriff's office for hungry people passing through town.

While getting food, people can also pick up items not normally found at food banks, such as wash cloths, pot holders, and -- if available -- crockpots. Often volunteers will direct someone who needs clothes or other non-food items to the local thrift store.

Lots of wheat

Marlis loves to tell the story of a recent wheat donation that stretched every resourceful fiber in her being.

"A guy brought in a 100-pound sack of wheat, and we bagged it up and got some recipes on how to make cereal out of it, and it went pretty well. Then the guy asked, 'Do you want some more?' and I said: 'Sure!' And so here he came to my house with 1700 pounds in a bag THIS big. I thought, 'What in the world are we going to do with all this wheat?'

"So we put it in buckets, and we started really pushing it . . . but over the course of the whole summer we only went through 8 [5-gallon] buckets."

After a few phone calls, Marlis finally found a man in Fort Benton who said he could make stone-ground flour for 25 cents a pound, a real bargain. But although Marlis was expecting a $400 bill, the one that came was for $25.

"Okay, then I started looking at all that flour . . . I knew about the bread lady up at Pine Creek Bakery in Livingston. I just love her wholewheat bread, so I called her and told her what we were doing. She said, 'You know, I'm so impressed with your story, I'll quote you a bid and I won't even charge you for labor.'

"You see, I just want to hand everyone a loaf of wholewheat bread and a jar of peanut butter.

"Then she said, 'It would cheapen [the bill] if you could get donations of honey.' So I put the call out to my homemakers club of ranch ladies along the Yellowstone, and I said, 'We're going to be making this bread for the kids.' And the donations of honey I got from that club will last us 6 months. Gallons and gallons of honey. And that really cut down on the cost of the bread.

"We only have room for about 88, maybe 100 loaves at a time and that lasts us 6 or 7 weeks, and so I go up there [to the bakery] to get more. Everyone likes it, and we've gotten good feedback. The diabetics need whole grains, and it helps out costs.

"Every place you go, you have another good thing happen. It's just amazing; it's just absolutely amazing."

A recipe

Printed here with permission is the recipe for Soup or Sauce (SOS) Mix, which when mixed with water substitutes for a can of creamed soup. The food bank stores this mix in plastic bags and makes it available along with a copy of a small cookbook that shows many uses for it, including creating mushroom or tomato soup, macaroni and cheese, and Chicken Broccoli Alfredo.

Soup or Sauce (SOS) Mix

2 cups powdered non-fat milk

3/4 cup cornstarch

1/4 cup instant chicken bouillon

2 tablespoons dried onion flakes

2 teaspoons Italian Seasoning

Combine all ingredients in a re-closeable plastic bag, mixing well.

Yield: Equal to 9 cans of cream soup.

To substitute for 1 can of cream soup:

1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.

2. Cook and stir on stove top or in microwave until thickened.

3. Add thickened mixture to casseroles as you would a can of soup.

Storage

Store in closed plastic bag or air-tight container until ready to use. Mix does not have to be refrigerated.

How can you help?

Big Timber churches and local businesses support the food bank in many ways. Individuals give food, money, and time as volunteers.

Hunters supply wild game, ranchers donate sides of beef, gardeners give produce. Marlis has even gone to pick apples in a back yard and canned applesauce and jam.

"I have yet to see anything we can't use," said Marlis.

"It used to be that every church had food in the basement [to give away]. This is a community food bank. It's all our responsibility."

Big Timber Food Bank

Suite D, #10 Bridge Street or #11 River Street

932-4070

Monday and Friday, 1 pm - 5 pm