Fava Bean, Mint & Prosciutto Salad

Delicious early summer meal. Best served cool but not chilled. 1 1/2 pounds Fresh Fava Beans 1/2 cup shredded mint 8 ounces prosciutto 1/4 c + 1 T olive oil 1 1/2 t quality mustard 1 t sugar 2 T white wine vinegar Peel fava beans, blanch for 2 minutes. Drain, immediately transfer to cold water (+ ice if you have it). Young fava beans do not need a second peeling, older fava beans have a coat around each bean that will need to be removed. Cut prosciutto into 1" squares. Heat 1 T olive oil over medium high heat in heavy skillet. Add prosciutto, cook 3 minutes or until crispy. Combine mustard, sugar and vinegar. Whisk in 1/4 c olive oil until well combined. Add salt and pepper to taste. Toss, s

May Lunch Time Learning: Warm Season Crops

We are happy to be in our second year of our Lunch Time Learning Series. This month we are making a change. We will meet on Friday, May 5th for our first installment of "Warm Season Crops". Thereafter, we will meet on Tuesdays. Same Time. Same Place. We think more of you can join us on Tuesdays! The month of May will feature one hour discussions on some warm season crops. Tomatoes, peppers and eggplant take affection for many months before harvest, whereas cucumbers (and some of their relations) come on quickly given a good head start and a warm season. We will dedicate an hour to discussing direct sowing, cultivation, harvest, preparation and preservation of these wonderful foods. Growing t

Seed Saving: Onions with John Schneeberger

Saturday, April 29th. 11 AM. At The O'Hara Commons 111 South Fourth Street, Hamilton. Open to all. We will have guest speaker, John Schneeberger joining us. John, former owner of Garden City Seeds and experienced seed grower, is coming out of seed retirement to help us build The O'Hara Commons Seed Library inventory. While we have 60+ varieties of seed in our library, we do not have an onion seed grower. There is an art to seed saving. One must address variety, life cycle, separation distances, population size, selection and other factors. Onions are a biennial, which adds a twist to successful seed saving. John will guide us through the process and we hope to have one or two attendees decid

Earth Day Activities for All

Earth Day Saturday, April 22nd | 11 a-1 p At O'Hara Commons we tend to have a lot of programs on gardening, seeds, eating & preparing food, tools to make the process easier and even tools to share to make growing your own food less expensive. We are also very interested in conserving resources, using what is available and reducing our waste. This is why we are excited for Earth Day. We will have four booths with fun and educational activities to fulfill our mission. Booth #1: Dryer Balls. We will show you how to use old sweaters and scratchy yarns to make reusable dryer balls. Booth #2: Bird Feeders. This is a fun activity for kids. Toilet paper rolls, peanut butter and birdseed. Booth

April: Vegetable Planting Schedule

Direct Sowing Soil Temperature 40 F: Arugula, Fava Beans, Garbanzo Beans, Kale, Lettuce, Pak Choi, Parsnips, Peas, Radicchio, Radishes. Spinach, & fragrant Sweet Peas Soil Temperature 50 F: Beets, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Chinese Cabbage, Leeks, Onions, Swiss Chard, & Turnips Soil Temperature 60 F: Beans, Corn, Cucumber, Melons & Summer/Winter Squash Indoor Seed Starting Schedule There are some crops that it may be a bit late to start indoors from seed. Onions are one. Perennial herbs are slow growers and should have been started one to two months ago. For every rule, there is the gardener that pushes the envelope. I encourage you to do that! To start (indoors) as so

Featured Farm Interview: Yourganic Farm

This is the second of our Featured Farm interviews. We wanted to interview local growers to find out about their upcoming season and catch up on news and happenings. Samantha, Director of The O'Hara Commons, has been visiting with farmers and can say one thing, for sure, growers are excited for spring to be here! Read on:

AERO | An Interview with O'Hara

One year ago O'Hara was able were able to attend a fantastic workshop offered by AERO to educate food service industry and producers on the new Cottage Food Law. The workshop was well organized and provided information that assisted us with the project of licensing O'Hara's kitchen. AERO conducted follow up interviews with attendees. Thanks to Jackie Heinert, AERO Local Food Systems Coordinator, for an inspired conversation and for this wonderful write up! And thanks to AERO for all of your fantastic work in linking people, sustainable agriculture and energy solutions. The AEROSHIP: Building a Resilient Bitterroot

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111 S. Fourth St  Hamilton, MT 59840

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