Sleeping Child Farms

Sweetheart Valentine’s Day Dinner

Darla Coleman — Thu, 19 Jan 2012 18:00:08 +0000

Tuesday, Feb 14th 5pm to 9pm

Treat your Sweetheart to a Romantic Evening with a Special menu and Wine selection chosen especially for the Day of LOVE ~ plus Cupid will have a complimentary gift for all the Senoritas at Sleeping Child Farms Montana!!

St. Patrick’s Day Supper

Darla Coleman — Tue, 17 Jan 2012 22:00:55 +0000

Saturday, March 17th 5pm to 9pm

Join us for a Hearty Warm Evening complete with an Authentic Traditional Irish Meal, Irish Music and a Good Irish Stout!!!

Easter Brunch

Darla Coleman — Mon, 16 Jan 2012 22:03:03 +0000

Sunday, April 8th, 9am to 3pm at Sleeping Child Farms Restaurant.

A Brunch to Remember! Bring the whole family for a Traditional Easter Meal and our First Annual EASTER EGG HUNT for kids of all ages. Hundreds of Goody filled eggs plus some real ones will be hidden for the little ones to find, rain or shine!! Complimentary Easter Baskets will be included with the meal.

Mother’s Day Brunch

Darla Coleman — Sat, 14 Jan 2012 22:05:56 +0000

Sunday May 13th, 9am to 3pm at Sleeping child Farms Restaurant

A Scrumptious Brunch prepared with the first foods of the early harvest from the Farm, plus a special gift for all the Moms!

Father’s Day Brunch

Darla Coleman — Tue, 10 Jan 2012 22:08:09 +0000

Sunday June 17th 9am to 3pm at Sleeping Child Farms Restaurant

A Delicious Meal with all of Dad’s Favorites… plus a special gift for all the Dads and Granddads!!

‘Feast in the Field’

Darla Coleman — Sun, 01 Jan 2012 22:09:37 +0000

Saturday, August 18th at 5pm

The Most Special Memorable Dinner of the Season. Limited to 100 guests and friends enjoying a Locally Produced Meal at a Long Beautiful table complete with White Linens on The Banks of Sleeping Child Creek.

Parmesan Coffee

Darla Coleman — Wed, 21 Sep 2011 18:05:47 +0000

A new trend you ask? Well, I don’t think so. Last night I was treated to my friend’s famous Zucchini Casserole recipe. Layers of fresh zucchini, tomatoes, peppers, fresh ground beef, aged white cheddar and tomato sauce all baked together in late season harmony—But, alas we were short a cup of parmesan and rather than zip over to Albertsons, I decided that well aged (old) wedge of parmesan in the deep depths of my crisper could be put to it’s final resting place in this beautiful casserole. However, after several attempts at hand grating what seemed like a hard piece of chalk, I decided to microwave a small piece to see if I could soften it up a bit… bad idea- do not try this at home or anywhere else. Burned the heck out of my hand and forever changed the consistency to a gooey greasy mess beyond any sort of reasonable consumption. Then genius struck- chop the little sucker up and put it in my coffee grinder. Moving through the fear that the blades would shatter- I loaded the now-cleaned cylinder with little chunks of parmesano reggiano and pressed the button. Much to my pleasure (I’m easily pleased), it worked like a charm- perfectly grated parmesan. Only problem was the lingering thought this morning of hidden little chunks of cheese in my coffee… hmmm… well, I guess I’ve had worse Have a ‘grate’ day.

And so it begins…

Darla Coleman — Tue, 20 Sep 2011 17:53:01 +0000

This is a whole new world for the farm and it’s caretakers, we are on Facebook and Twitter and have now ventured into the realm of blogs. We will strive to bring you the best and the brightest from our little farm in the Bitterroot Valley with a healthy dose of reality and humor (you be the judge on this one) about living and working on a sustainable farm in a small town in Montana. It’s been a rough road and we’ve gone through many iterations in the 6 years we’ve lived here and expect we will see many more as time ticks on and fresh ideas are hatched and old worn out ideas are scrapped. Change is good… so they say. Personally, I could do with a little less change and a lot more same for awhile.