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Sabtu, 14 Mei 2016

Winter Veggies Microgreens

I have decided to grow microgreens in an available room with a southwest facing window after considering setting up an indoor aquaponics system to grow fresh vegetables during cold weather. I used available materials for most of the setup, things I had on hand from other projects. For example, a rack made of 3/4" PVC pipe that I originally intended to be a solar drying rack for an overabundance of plums. I also had four fluorescent light fixtures and ten full spectrum 4 lighting tubes I had intended for my greenhouse before discovering that there was little need for them. I had a 5 gallon water storage barrel with a spigot in which to store ph adjusted water. Although I now drink water adjusted to at least an alkalinity of 8, plants do best with slightly acid water which I produce by adding a little lemon juice or vinegar to tap water to bring it down to 6. I purchased a starter kit from GrowingMicrogreens.com and also ordered beet seeds and soil plus additional growing trays and grow mats. I intend to start a new tray every other day. The first tray, radish, was seeded on the 19th of December. On the 21st I planted beet seed which requires soil. Mixed salad a blend of seeds provided in the kit was started on the 23rd. On the 25th I planted kohlrabi seeds. While the first trays planted were covered as germination took place, I set up the rack with lights for the second phase of growth. Since growing microgreens is conservative of water, I feel it dovetails nicely with aquaponics. Since no fertilizer is used because the greens are harvested before the plants begin to need more than the nutrients provided in the seed itself, and there is no water drainage, it can provide a daily supply of highly nutritious greens. So far the beets have been slow to germinate but the radish and mixed salad trays are thriving under the full spectrum lights. The low temperature in the room may account for the delay in germination of the beet seeds. I numbered the trays and keep a log of when and what was planted and the day they were exposed to light.

Sabtu, 07 Mei 2016

First Salad

I have never been a fan of radishes. While others looked forward to enjoying the crispy little red globes each spring and crafted radish roses as a decoration for veggie trays, I found the distinct bite of the root unpleasant. If Sango radish seeds had not been provided in the kit I ordered I wouldnt have planted them. Because this is essentially an experiment, I started out with radish seeds. The past few days I have been harvesting the resulting tiny plants. I made a salad with quinoa, dressed with a vinaigrette of olive oil, lemon and sea salt with diced tomatoes, cucumbers and green onions. I cut a half a tray of radish greens and added them to the salad. The Sango radish microgreen have two purple leaves about a centimeter in diameter mounted on a slender lavender stem. They made an attractive addition to the salad and while they taste like radishes, they have less bite than the mature root and I liked the taste they added. In a couple of days I will attend a class on fitness where we have been asked to provide a healthy snack to share with others. I plan to half small Roma or plum tomatoes and hollow them out leaving the outer skin and fleshy layer to make little boat shaped cups. Ill chop the tomato pulp that I remove from the cut tomato halves and add it to quinoa along with chopped onions and dress it with the olive oil lemon juice and sea salt. Then Ill stuff each little tomato boat and put a sprinkle of the radish greens on top. Alternatively, since the little purple seedlings are somewhat exotic, Ill place a small heap of several kinds of microgreens in the center of the plate on which my little salad boats are served and invite my friends to taste the greens before they use them as a garnish.

Rabu, 04 Mei 2016

Lots of produce at Bozeman winter market

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 well 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 Lauries table. She also makes beautiful chard bouquets!

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

I have long enjoyed Zs 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." -- "Its definitely a restaurant Ill be visiting."

In the photo, Elizabeth and Matt, newcomers to Bozeman, are savoring a shared plate. They didnt say much; they were too busy eating!

Ill 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 couldnt get a photo of everything.

One thing I especially enjoyed about todays 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 couldnt 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 Im 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 states best goat cheese. Now I havent 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 Im 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 couldnt really tell it was any different, but its a fun treat. They also were selling their Humble Bee Honey and goats 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

Jumat, 29 April 2016

Good bye to winter

What do brownies, garlic, and heart-shaped dog biscuits have in common?

They were all found at the last-of-the-season Bozeman Winter Farmers Market today.

Wrapped in the invigorating aroma of fresh-roasted coffee from Little Red Wagon and surrounded by live music from a solo guitarist, about 20 vendors displayed wares that included bright spring greens, goat cheese, jams and jellies, hand-knit socks, soap, and, well, a whole lot more.

I didnt go as an investigative reporter, I just wanted to meet everyone and see what the last market of winter looked like.

As usual, I found people excited about their products and already planning for summer markets.

Many of the vendors will be at the Gallatin Valley Farmers Market and/or the Bogert market. Others are going to Big Sky, Belgrade, Livingston, or Manhattan.

I was excited to learn about a new market open for the first time last year in Three Forks. Watch for a report this summer!

I am also making plans to improve this blog and my website at yummymontana.com. I will be introducing you to vendors and showing you around some of the farms and ranches. Every one of the vendors I meet has an amazing story to tell. Any of them who want to share that story will be heard here.

Check the list of Montana farmers markets as I update it and make plans to shop local this summer, or at least look for made-in-Montana products -- there are a lot of them!

Jumat, 01 April 2016

Happy Valentines Day!

If nobody gives you anything special today, treat yourself. You deserve it!

Rabu, 16 Maret 2016

Winter market

The farmers market season is short in Montana, and any sign of fresh local produce is a welcome one. The Bozeman Winter Farmers Market fills the gap. It all happens in the Emerson Center.

Inside you will find a variety of winter produce (such as potatoes, onions, garlic), along with other interesting and unusual food items. There is Claudias Salsa made from cilantro and named for different Latino dances. Leckerli, Swedish cookies made from a family recipe, are available from a man who will proudly tell you their story.

And of course: chocolate! Bozeman is lucky to have La Chatelaine Chocolat. Oh, so very lucky! You can visit their shop any time, but at the winter market be sure to enjoy a cup of Parisienne-style hot chocolate (thick) or a luscious brownie (heavenly). They provide samples of their truffles -- although youll have to get there early to try one.

I was told that greenhouse tomatoes made a rare January appearance, and that in March and April shoppers can expect to find plant starts and early greens. Local farmers are no doubt figuring out ways to supply more variety of fresh produce for next years market.

In addition to the main hall, another hallway is filled with jewelry and crafts made by very talented local artists. The purpose of the Emerson Center is to encourage these artists, and all year you will find fine art for sale, classes, theatrical events, and even a small cafe.

I cannot stress enough that one true joy of shopping at any farmers market is to meet the producers. Claudia dances as she describes why she enjoys making her salsa. A spinner describes the wool she is working on. Everyone will beam with pride as you approach their tables.

So even if you dont plan to buy anything (but how you could resist the hot chocolate, I cant imagine), do come to look.