We are posting this Montana Senior News article from 2019 with sadness in our hearts. Paul passed away in September at the age of 102, after a long and wonderful life (more about that below). We will miss him and his wonderful smile.
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Here at the River Road Farm, our final weeks of fieldwork are full of digging. Potatoes and carrots, parsnips and celeriac. These hearty crops are the last to be harvested and the final addition to the pantry as we prepare for a long winter.
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Our window for eating fresh, ripe, local peppers is narrow in this climate. Our farmers have honed in on varieties that are both delicious and quick to ripen- Jimmy Nardellos, Hungarian Hot Wax, Czech Black and Bulgarian Carrot Chilis to name just a few. This post includes methods for freezing, fermenting, canning and marinating peppers.
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When winterizing your garden bed, most people take out all unproducing plant material and throw them in the compost bin, but did you know that you can also chop up and incorporate leaves, cover crop, and unproducing vegetable crops straight into the soil? It’s called composting in place!
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Though gardens begin to wind down in the fall, it is also the time to plant garlic! In this blog, we outline the process of planting garlic in the fall and then harvesting and curing it in the summer.
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Frost in the forecast? What’s the difference between frost and freeze? Here’s what to know to protect your plants when the weather starts to turn.
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This blog was written by Marnie Craig, a Northside Community Gardener and is full of delicious recommendations for dehydrating the garden’s bounty!
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The perfect pickle for vegetable odds and ends. An Italian take on pickled vegetables, giardiniera is perfect for the relish tray or as a zesty sandwich topping!
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