Upcoming Events & Meetings

FARM-TO-TABLE COOPERATIVE

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FEBRUARY 2009

Upcoming Events & Meetings

Farm-to-Table will have a meeting on Thursday, February 5 at 6 pm at the Prairie Development Center. A potluck will begin at 5:30.

Glendive Agri-Trade Exposition in Glendive at the EPEC Friday, February 13 – Saturday, February 14. Farm-to-Table will present a seminar on Friday and will have a booth throughout the show.

The Farm-to-Table project will be presented to Family and Consumer Science teachers of southeast Montana and state director on February 4 in Glendive. A lunch of barley soup and homemade bread will be made using Western Trails Food products. Teachers will be sent away with sample barley products for classroom projects.

Sign Up Now For Organic Farming Workshops in February

Sales of organic products have increased annually by an average of 20 percent during the past decade, which has benefited Montana processors and created opportunities for Montana farmers of wheat, peas, lentils and other crops. To take advantage of this rapidly growing market, some Montana farmers have taken steps to establish certified organic crops on land previously enrolled in the Conservation Reserve Program, and by transitioning fields from conventional farming practices. Both methods of converting to organic production will be explained during full-day workshops hosted by the Montana Department of Agriculture during February.

-- February 16 - Scobey, Nemont Friendship Meeting Room, 701 Second Ave. West. 9 a.m. to 5 p.m. (Registration deadline: February 4)

Representatives of the Montana Department of Agriculture and the Montana State University College of Agriculture will discuss organic production economics, organic standards, organic certification and inspection, organic farming practices, weed management, nutrient management, and tools available to assist farmers including assistance from the MSU Extension Service. A panel of local organic farmers will share their experiences and answer questions. Organic grain buyers will be present to discuss market trends and opportunities to sell Montana-grown organic crops. Lunch will be provided at the workshop. Workshops may be cancelled if an insufficient number of people register by the deadline. To register or get more information, contact the Montana Department of Agriculture (406) 444-2402 or by email at .

The article below was published after the presentation done at MonDak Ag Days in Sidney. Good publicity for the project!

Ag Days speaker says shoppers should purchase locally-grown produce

By Louisa Barber

Sidney Herald

Montana’s economy could drastically improve if its residents purchase more locally-grown produce.

That’s according to Bruce Smith, an MSU Dawson County Extension agent whose Farm to Table project, under the Ag Marketing Co-op, aims at increasing the amount of local food sold in grocery stores, placing additional profits in farmers’ pockets.

“It seems ludicrous that only 10 percent of what we eat comes from the state of Montana,” Smith said in a presentation Friday during Ag Days in Sidney. Most shelved produce travels 1,400 to 1,500 miles, which means much of the profit goes to a middle man outside Montana.

“On the average, 21 percent goes back to the producer,” he said, adding that as the years have gone by, farmers have received less of its profits. “A lot of cases we have tripled or quadrupled production, yet what we’re producing isn’t worth anything more than it was in 1950,” he said, “and we’re working a lot harder and we’re paying a lot more.”

Smith hopes that the agriculture co-op based out of Glendive will make the farmer the middle man.

“We’re not talking about creating a lot of infrastructure. We’re looking at creating a marketing vehicle by which we can get our local food back in the system.”

The current problem, he stated, is a lack of marketing for local produce sold on grocery stores’ shelves.

“Why are we paying people in Idaho to grow potatoes when we can grow potatoes?” said Smith, who hopes Montana residents will be conscientious about what and where they eat. “It may be the single most important thing you can do to support yourself and your community,” he said. “It may be that conscious decision that I’m going to start buying local food.”

In fact, for every 1 percent Montanans spent on Montana-grown food, $20 to $30 million in sales goes back into the state’s economy.

Of course, there is always the fact that local food costs much more, which as Smith explained, can be avoided if farmers are willing to be the middle man and give back to the co-op, thus creating a marketing vehicle to get local food back into the system.

“I’m guessing that you can purchase local food to get something set up for cheaper because the farmer’s going to get more, the consumer’s going to get better, fresher product, and we should be able to sell it for less. So don’t let anyone tell you that local food has to cost more. I don’t believe it.”

The fresher product is something the co-op believes is key for advocating local food. Smith says the food on shelves is “too clean.” The chemicals sprayed on the produce are designed to make them withstand thousands of miles worth of travel.

“I was a lot healthier when I was on a farm and I was swallowing a little manure everyday...Now if I eat something that isn’t so good for me, I probably get sick for a week,” he said. “I think we’ve gone almost too far in the other direction.”

Furthermore, shipped produce isn’t “breeded” for taste. “Our taste buds are deadened by, frankly, all the crap that we eat.”

Smith said he believes there’s much more Montana farmers can grow, from peas to flax to lentils.

“Our food horizons have grown a little bit. I think things are changing, and I think a lot of us are looking for taste now,” Smith said.

As Americans spend roughly 12 percent of their income on food, Smith says Montanans can use that 12 percent to buy locally rather than paying someone in another state or even country.

“The best thing we can do is support ourselves and maybe that’s growing more of our own food,” he said. “Maybe that’s taking our marketing cooperative and developing it.”

For more information, visit

SAVE THE DATES MAY 12-13 2009 MONTANA RURAL COMMUNITY CONFERENCE PROMOTING HEALTHY THRIVING COMMUNITIES BOZEMAN

Don’t miss this opportunity to share, learn and connect!

For info and online registration, visit

or contact Paul Lachapelle, Community Development Specialist

Phone: (406) 994-3620Email:

Barley Valentine Cookies

What better way to show your valentine how much you care than to bake him or her sweet treats? With heart healthy Western Trails barley flakes, show your loved ones you truly care.

TIME: Prep/Total Time: 30 min.

Ingredients:

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter or margarine, room temperature
• 3/4 cup sugar
• 2 tablespoons milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup WESTERN TRAILS BARLEY FLAKES
• Decorative red sugar, optional

Directions:

Sift together flour, baking powder and salt. Place in a large mixing bowl along with butter, sugar, milk, egg and vanilla; beat until smooth. Stir in barley. On a floured surface, roll the dough to 1/8-in. thickness. Cut into heart shapes; decorate with red sugar if desired. Bake on an ungreased baking sheet at 375° for 15-18 minutes or until light golden brown. Remove from baking sheet and cool on wire racks.Yield:2-1/2 dozen

News to Come

Minutes from Farm-to-Table meeting

Legislation that may help Farm-to-Table Commercial Kitchen

Grow Montana YouTube Video supporting “Montanan’s Feeding People…”

To submit any news, comments, or critiques, e-mail us.