Gallatin River Lodge Blog

Chef Scott's Autumn Pork Shoulder Recipe

1 5lb boneless pork shoulder
1 onion large dice
2 carrots large dice
4 ribs celery large dice
1/2 gallon fresh cider
1/2 cup maple syrup
1 cinnamon stick
12 sprigs thyme
Salt
Pepper
2 bay leaf
2 cups chicken stock
2 heads garlic

Salt and pepper the pork. Sear on both sides for 4 minutes each side until brown. Add all vegetables. Add cider, syrup, maple, thyme and bay leaf. Bring to a simmer. Add chicken stock. Bring back to a simmer. Cover and place in the oven at 350 until meat is easy to pull apart. Reduce the braising liquid strain, season and use as your sauce.

7 Spruce Farms in Bozeman

7 Spruce Farm is a small, family owned and operated, farm tucked away in Bozeman growing hydroponic tomatoes. Started in January of 2016 by Tim and Darcy Gallagher, the farm produces beefsteak style tomatoes April through November, sold throughout the Gallatin Valley. With two greenhouses, utilizing 6,000 square feet and 1,800 plants, about 2,000 pounds of tomatoes are harvested each week at peak production.

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Growing the tomatoes hydroponically allows the farm to control the growing environment enabling an extended harvest season especially for a climate like Bozeman. The temperature, humidity and watering are all controlled electronically. Bees zip from flower to flower, while thousands of predatory wasps and ladybugs act as guards against potentially damaging thrips and aphids. No pesticides are ever used.

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Though started as small family operated farm, five part time staff have been employed to handle the care and needs of the plants and harvest of the tomatoes. With two greenhouses, utilizing 6,000 square feet and 1,800 plants, about 2,000 pounds of tomatoes are harvested each week at peak production. The tomatoes are picture perfect and taste better than they look. Lots of love and care go into the production of the tomatoes.

Local Wild Mushroom and Asparagus Savory Crepes, Sunny Side Egg

This savory crepe has become an instant favorite on our new breakfast menu. We thought it would be a nice one to share with our GRL family! Enjoy!

Crepe Batter

6 eggs
2 ½ cups milk
4 tablespoons melted butter
2 cups all purpose flour
½ tsp salt
Mix wet ingredients, then dry ingredients and combine

Gorgonzola Cream Sauce
1 oz butter (cold)
1 oz all purpose flour
Mix together to make roux
6 cups heavy cream
Slowly add to roux
10 oz bleu cheese crumbles
½ tbs tobasco sauce
2 tsp toasted and ground fennel seed
½ tsp white pepper
2 tsp salt
1 tsp black pepper
Add all seasonings. Let simmer low for 5 minutes

Savory Crepe 5.26.18 sm

Saute mushrooms, and asparagus on medium heat until soft
While sautéing veggies, pour crepe batter into saute pan, just enough to coat the pan. Cook on low heat, 2 minutes on each side

Add veggies to crepes, gently roll crepes
Add ¼ cup of Gorgonzola sauce on top
Lightly saute spinach and add to top of crepes

Finish off with a sunny side egg, Enjoy!

3 Tips to Keep Garden Pests Away

Here at the Gallatin River Lodge, we are fortunate to be located off the beaten path and nestled up along over 300 acres of conservation land. These wide open spaces are what give our guests a true taste of Big Sky country. With that, come many natural challenges to keep our kitchen garden producing at its peak. 

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Here are my Top 3 Pests, and how I tackle them here at the GRL.
1. Deer
First, deer can be a problem in any garden! They love to snack on our violas and lettuce. To keep them out of our kitchen garden, we installed an electric fence around the perimeter. The fence has a low voltage, just enough to give the deer a small buzz when they try to approach the garden. The buzz scares them off to where they don’t find it worth it to come into the garden. Since we installed the fence, our deer problem is almost nonexistent! Our backup plan for when the deer do venture into the garden is using deer resistant plants. I planted a border of marigolds to protect the crops that deer find the tastiest. Marigolds are known to be unpleasant to deer in taste and smell. The hope is that deer will stay clear of the marigolds, and therefore the crops nestled in the middle will stay untouched.

Garden 3

2.Ground Squirrels or Prairie dogs
Ground squirrels may be the biggest threat we face in the kitchen garden. They create underground tunnels throughout the garden, munching on radishes, lettuce and flowers. There are many ways to deal with ground squirrels but one effective and humane way that we use, is solar sonic spikes. These solar sonic spikes are powered by the sun and need no batteries. The spikes emit a pulse throughout the ground every 30 seconds that irritates the ground squirrels, making them move elsewhere. Even though this method covers a large area, I find them to be most effective when used throughout the garden, especially in areas heavily hit.

3.Insects
Grasshoppers, aphids & black flees can do some serious damage if not kept in check. In the kitchen garden I use multiple methods to help keep them at bay.

Cayenne Soap Spray:
i.1 Tsp of cayenne pepper
ii.Squirt of castile soap
iii.Gallon of water
This homemade spray can be used directly on plants affected by aphids or black flees. Be cautious to dilute the solution enough, otherwise you run the risk of burning the plant. I suggest testing it on a small part of the plant first. I get the best success if I apply it twice a week.

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Integrating flowers into the mix
There are many benefits of planting flowers alongside crops in the garden, one being that flowers bring in beneficial insects.  My favorite flowers to add are borage, marigolds, calendula and bachelor buttons. Beneficial insects such as hoverflies and ladybugs eat harmful insects. Some flowers help deter harmful insects as well such as marigold and calendula.  

DT
(Diatomaceous Earth) is fossilized algae. When applied to soil where insects are a problem, DT breaks down the exoskeleton of the insect. DT is safe to eat and is commonly used in grain storage.

Overall, nature has its way of balancing out. I try to use humane methods and create a healthy environment to bring in beneficial insects to do the hard work for me! Trial and error will give you the results in your garden. I hope this gives you some ideas on how to combat the pests in your own.

Happy Harvesting!
Brianna – Kitchen Garden Manager

May Garden Tips: Transplanting

With this nice weather upon us, we have been busy getting the garden ready for the season. One of our favorite activities this time of the year is visiting the local nurseries. One can get lost for hours looking at all the colors and different varieties of plants! To ensure a successful garden, it is essential to the pick the right plants. 

Garden A 2016.06.10
Here are our top 3 tips to follow when choosing transplants:
1)    Look for bushy and stocky plants, instead of tall spindly plants. This shows signs that the plant has had adequate amount of light. Stocker plants will also hold up to wind in your garden better than the spindly plants

2)    Look for foliage that is deep green in color. This indicates that the plant has been properly fertilized. Plants with light green or yellow leaves show that the plant is stressed and does not have the proper ratio of nutrients.

3)    When looking for vegetables, choose plants without flowers. If you choose a tomato plant with flowers, the plant is focusing all of its energy to produce fruit. The plant will fruit, but it will cause the plant to be stunted & it will never reach its full potential of bounty. Choose a healthy dark green, stocky plant without flowers. When you plant it in your garden, it will encourage more plant growth and you’ll be awarded with a bountiful harvest of tomatoes!

We hope you find this helpful when starting your own garden this season!

Brianna Dudek, Garden Manager

Meet GRL Chef's Garden Manager, Brianna Dudek

The Gallatin River Lodge is excited to announce our new Chef’s Garden. Our garden focuses on herbs, edible flowers, and specialty vegetables and items that may be hard to find in our local market. Our goal is to provide the freshest possible ingredients, hand-picked only hours before service.  Our garden manager, Brianna Dudek, is a recent graduate from Montana State University with a Bachelor of Science in Sustainable Food and Bioenergy Systems. 

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She is excited to bring her knowledge to the Gallatin River Lodge, and provide high quality culinary ingredients for our guests, so they can GRL Garden 01 smexperience much of what Montana has to offer. The Chef’s Garden is located only 50 feet away from the Main Lodge, so guests can enjoy a stroll amongst the beautiful organic vegetables, flowers, and herbs with the stunning Spanish Peaks as a back drop. It is the perfect place to take a leisurely walk with a handcrafted cocktail before dinner.

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