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Start with what you have. Find a recipe, fill the gaps with food from nearby sellers, and make something good.
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Clear search6 recipes · Sides & snacks
Illustrative photograph. Photo by Taken (Pixabay) Applesauce
Apples, water and optional cinnamon make a simple batch of applesauce to serve now or keep in the refrigerator.
View recipe6 servings; 3/4 cup per serving
55 minutes total, with 20 minutes of hands-on work.
Illustrative photograph. Photo by Nourishment DECODED, Pexels Baked tortilla chips
Tortillas cut into triangles, brushed with oil, and baked crisp. The chips for the black bean and corn salsa.
View recipeIllustrative photograph. Photo by Olena Bohovyk, Pexels Black bean and corn salsa
Tomatoes, corn, black beans, and red onion with lime and a little oil. Better after half an hour in the refrigerator.
View recipeIllustrative photograph. Photo by U.S. Department of Agriculture (USDAgov) Corn and Zucchini Pancakes
Shredded zucchini, corn and scallions make savory pancakes. Serve them plain or add yogurt, salsa or herbs.
View recipe12 pancakes; 2 pancakes per serving
35 minutes total, with 35 minutes of hands-on work.
Illustrative photograph. Photo by Sheri Silver Harvest Delight
Roast sweet potatoes, butternut squash, carrots and red onion, then add green apple, herbs and a little maple syrup. Spinach and dried cranberries finish the dish.
View recipe6 servings; 1/2 cup per serving
30 to 40 minutes preparation and about 1 hour cooking.
Illustrative photograph. Photo by Vural Yavas Lentils of the Southwest
Green or brown lentils simmer with onions, tomatoes, cumin and chili, then finish with fresh cilantro. A small side to serve with the rest of your meal.
View recipe6 servings; 1/4 cup per serving
15 minutes preparation and 50 minutes cooking.
Follow the Montana food year.
A little inspiration for what to look for, wherever you are in the season.
September–November
A kitchen full of possibility.
Apples, pumpkins, potatoes and winter squash arrive alongside the last summer crops. Think about a pot for tonight and a few sturdy ingredients for the meals ahead.
Make something with applesSeasons vary with place, weather and growing methods. These are possibilities, not current stock. Based on Montana Team Nutrition’s seasonal food chart (PDF).
Make room for local in the way you already cook.
You don’t have to change every meal. Pick one thing you need, find a nearby source, and build from there.
Make a plan before you shopMake the most of a winter share.
Winter Kissed Farm in Stevensville shares a practical resource for the vegetables that carry a kitchen through colder months.
Open the farm’s winter vegetable storage guide (PDF)Look in your kitchen first.
Choose something you already have to use up. A bunch of greens, half a cabbage or a bag of potatoes is a place to begin.
Choose the meal, then fill the gaps.
Check the recipe against your cupboard. Add only the ingredients you need to your food list.
Make the buying part fit your day.
Compare pack sizes and prices, then check pickup times or delivery with the seller before making a trip.