What’s cooking?
Start with what you have. Find a recipe, fill the gaps with food from nearby sellers, and make something good.
Finding ingredients around Fort Benton. Your community
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Clear search4 recipes · Soups & chili
Illustrative photograph. Photo by Роман Нагаевский, Pexels Pastina soup
The Italian comfort soup sometimes called Italian penicillin: vegetables simmered in chicken broth, tiny pastina cooked in the broth, Parmesan to finish.
View recipeIllustrative photograph. Photo by Heather Brock, Pexels Potato and bean soup
Onion, potatoes, a can of beans, and tomato paste simmered in water. Mash a few potatoes against the pot to thicken it.
View recipeIllustrative photograph. Photo by Helen Brudna, Pexels Potato and vegetable soup
Carrots, potatoes, onion, and garlic simmered in water or milk. Four vegetables and twenty-five minutes.
View recipeIllustrative photograph. Photo by Stephanie Monfette Vegetable Chili Boat
Pinto, kidney and black beans cook with tomatoes, onion and green pepper. Serve small bowls topped with tortilla chips and a blend of cheddar and mozzarella.
View recipe6 servings; 3/4 cup chili, 3 chips and about 1 tablespoon cheese blend per serving
20 minutes preparation and 25 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.