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

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Delightful doughnuts at Bozeman rest area

In my opinion, the Bozeman rest area is an oddity, located on the edge of the fourth largest city in Montana (pop. 37,000) rather than on a lonely stretch of nowhere. But its a welcome oddity if you need a place to rest and dont want to enter the city, tempting fate about getting lost.

I stopped there today, on my way to Seattle, out of sheer curiosity.

Its a pleasant place, accessed at I-90 exit 305 (N. 19th Ave.), where you can also head for Costco, Target, or Petsmart, my usual shopping destinations.

Inside the nice, clean building you can find toilets and a place to sit safe from the elements. (Although today was sunny, there are usually elements in Montana.)

You can also find doughnuts. Lots of doughnuts!

Volunteers from the Bozeman Senior Social Center pick up baked goods donated by the local Albertsons and then greet weary travelers with energy-providing sugar-laden treats and coffee.

"We get compliments all the time from people telling us this is the best food they get at a rest stop," one senior gal told me.

She also said donations fund the centers Meals on Wheels program.

Although the rest area is open year round, the doughnuts are available only on Friday and Saturday, beginning the first of May and ending at the end of September.

I didnt have any money with me, so I asked if I could take a doughnut without making a donation. Since "donations" are so often obligatory, I thought I should ask.

The woman stared at me. I took that as a yes and also took a doughnut. As I munched it on the way back to my car, guilt wracked my conscience. The womans blue eyes haunted me. How could I take a free doughnut when a few pennies would help feed hungry people?

I dug some change out of the cup holder and returned to drop a couple of quarters into the donation jar. Thats when I got the idea to do this blog and tell everyone about the doughnuts . . . a little something more for my money, so to speak.

No, you dont have to make a donation to get a doughnut. But if you can get past that little old lady with the bright blue eyes, more power to you.

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A treat MSU Bozeman Food Day

These eyeball treats grossed me out big time. But they were all part of the fun at the third annual Montana State University Food Day.

The public is welcome to stroll through the exhibits, but the event aims to provide a venue for nutrition students to share their knowledge and to allow students in general to explore healthy food options -- and get some university credits for attending.

The tables were set up in a kind of circuit course, beginning with general "what do you know?" questions, piloting participants through a variety of activities and good things to eat, and ending with an opportunity to write on a paper plate why they have decided to eat real food.

There were LOTS of healthy treats at every table!

Many students took advantage of its being Halloween and dressed as their favorite vegetables.

Miss Pineapple, above, introduced herself to me with "Hi, Im a local food." A lively discussion followed as to whether pineapples could grow in Montana, and the conclusion was that it would take a hot greenhouse and be very expensive. But, oh well. The goal is to eat local and to eat fruit, so Montana residents must compromise here and there for good health.

The fellow sitting next to her is Patrick, who explained to me about the campus group Sustainable Foods and Bioenergy Systems Collaborative, formerly known as Friends of Local Foods, which is the name still on the website. (They could use some help updating the site; if you can, theyd like to hear from you!) They decided to update the name to reflect the real purpose of the group, which I guess makes sense to people who are sticklers about details.

Whatever they call themselves, they are a serious group dedicated to "making a difference in the Bozeman food system." Everyone is welcome to join them when they meet on Wednesdays at 6 pm in the SUB lounge on campus.

Speaking of the Bozeman food system, I was delighted to meet Aubree, who updated me on Gallatin Valley Farm to School and the National Farm to School Network. On October 24, National Food Day, 4200 students in Bozeman crunched into delicious Montana-grown apples at exactly 2 pm. Many other districts around the state did the same thing, which explains the loud munching I heard that day. (Just kidding.)

Gallatin Valley Farm to School raises funds by selling lovely red-and-beige tea towels for $15. You cant buy them online right now, but feel free to contact the group, and someone will help you get one.

Even closer to home was a table set up by the Montana State University Food Services (UFS) team. They have created the Montana Made Program to focus on using made-in-Montana products wherever possible. In 2012, they "spent $1.1 million on products that were grown and/or processed, manufactured, and distributed throughout the state of Montana," according to their website. Because UFS feeds 3600 students on campus each day (1200 each mealtime), the impact of their purchases is significant.

But as program coordinator Stephanie Hanson explained to me, the definition of "Montana made" is necessarily broad. Local farmers just cant supply everything, and companies like Pepsi, which hires Montana workers in its local plant, are included. UFS does its best to ensure its buying dollars find their way into the local economy.

I must say the sample granola bars made by the Fat Cat Bakery that caters UFS baked goods were outstanding. Lucky students! Last night the bars had been studded with crickets as a Halloween treat (and supplying extra protein, as Stephanie pointed out). The ones today had only oats, honey, and dried fruit. Whew.

What Montana food event would be complete without Tumblewood Teas? Riza and Laurie poured samples, giving everyone a sophisticated taste of the West. With snow flying outside, tea was the perfect pick-me-up.

On that cozy note, I leave you with the recipe for a gruesome albeit healthy treat (pictured at top of blog).

Edible Eyeballs

1. Slice carrots into 1-inch chunks.
2. Top each carrot chunk with a blob of cream cheese and one half of a pitted black olive.

Nutrition values:

• Carrots: Vitamin A
• Low-fat cream cheese: Calcium
• Black olives: Iron, Vitamin E, and Copper

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A little dippity do in Bozeman

Ive written about Maris Black Bean Salsa Dip before.

But you know, you really cant get enough of that "dippity do," as she calls it, so here is another quick review.

Before I left for a trip to Bozeman today, I noticed on Maris Montana Kitchen Facebook page that she was going to be giving out samples at Heebs in the afternoon. Oh, boy!

I arrived to find Mari smiling (as usual) and graciously supplying passing store customers with a warm cup of her black bean dip.

As I mentioned in my previous post, the dip is incredibly versatile. Mari explained today that you can warm it up and top with grated cheese; add meat to it and spread on tortillas; or eat it as is.

"My friend tells me she takes it out to the parking lot here and eats it before she leaves," Mari told me as I dipped a corn chip into my own sample. (Yum!) "I hope that isnt illegal," she added, concerned about the welfare of her customers.

I didnt think it was. But there could be trouble if everyone bought a tub of dip and took it outside to eat. The police might want to, er, confiscate the evidence and make sure it is as delicious as everyone says.

I suggest buying some and finding out how -- and where -- you like to eat it.

You can find Maris Black Bean Salsa Dip at Heebs and the Bozeman Co-op.

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