If you can get some prep done when you come home with your veggies each week, it can make the rest of the week feel so much easier. As part of the Greens Challenge, we’re challenging you to prep your greens for the week!
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I teach Farmer in the Classroom as one of the School Garden Managers here at Garden City Harvest. A few weeks ago, I received a heart-warming email from a parent of a second grade student at Paxson Elementary School. While teachers and kiddos are generally happy to have me visiting their classrooms (“YAYYY, Farmer Lori’s here!”), it’s not often that I get feedback from families.
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It is that time of year when many of us are excited to get seeds in the ground. Greg Price, Director of our River Road Farm has some tips for where to source seed and why we care so much about the seeds we choose.
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It is that time of year when little green shoots start peeking out from your garlic, onions and other alliums. This time of year they also just start getting a bit soft and dried out. So, what to do? Preserve!
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In 2012, I had an extremely difficult year attributed to severe ankylosing spondylitis and Crohn’s disease. I had to quit my job, leave college, apply for disability and was bedridden on and off for most of the year.
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I’m currently the caretaker at River Road Farm but I’ve worked for Garden City Harvest for four seasons and was a volunteer for five seasons before that. When I moved to Missoula almost 10 years ago, I was admittedly a bit lost.
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This is a three-in-one: quick, uses lots of veggies, easy clean up. The concept: cook a bunch of things on one sheet pan. The magic: the juices and flavors combine to make everything taste amazing.
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Although Meadow Hill Garden functions mostly as a community garden, it is the oldest school fruit and vegetable garden in Missoula. This year, the garden has 45 plots feeding over 108 people…And yet, Meadow Hill Community Garden is SO. MUCH. MORE!
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