School to Farm project grows in Mancos

School to Farm project grows in Mancos

Students pose at the Mancos Youth Farmers Market in front of the school in 2015. The Montezuma School to Farm Project is building a 50-foot greenhouse that will enable Mancos School Garden to grow food nearly year-round.
Moroccan Grated Carrot and Beet Salad

A simple recipe that can be made in 15 minutes using raw beets. It comes from the MSTFP Recipe Book (available from the Mancos Conservation District at 604 Bauer Ave.) Serve with hummus and toasted pita chips or over cooked grain like quinoa or brown rice. It also works well atop a mixed bed of early summer greens – including those beet greens – or as a companion salad to grilled burgers. It makes a bright nutritious addition to any plate.Ingredients2 C carrots, grated1 C raw beets, (1 medium), grated½ C raisins Dressing½ tsp paprika¼ tsp cumin¼ tsp cinnamonSalt to tastePinch of cayenne pepper2 Tbs lemon juice2 tsp honey2 Tbs mint leaves, choppedDirectionsMix grated carrots and raisins in a large bowl.
Grate beets and rinse briefly with cold water. (This will rinse away some of the excess beet juice that may otherwise color the entire salad.)
Drain. Pat dry. Add to bowl with carrots and raisins.
Mix all dressing ingredients together in a jar with a secure lid (canning jar).
Shake well until completely combined.
Drizzle the dressing over the salad and gently toss until coated.
Let set for an hour to allow the dressing to seep into the veggies and raisins.
Top it with feta cheese for added nutrition and color contrast.

School to Farm project grows in Mancos

Students pose at the Mancos Youth Farmers Market in front of the school in 2015. The Montezuma School to Farm Project is building a 50-foot greenhouse that will enable Mancos School Garden to grow food nearly year-round.
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