Montana is filled with fabulous local foods, as the hunters and fishermen who inhabit this sparsely populated state know well.
01 of 07
Montana's growing season is short indeed. The guide to Montana's seasonal fruits & vegetables will help you know what to expect when. Remember that besides great produce, Montana local eating can also look to grains (particularly wheat), beef, bison, lamb, and poultry at many markets, so keep a mind as wide open as the big sky.
02 of 07
The Big Sky state has fewer than a million people but over 40 farmers markets to help people eat locally, Montana-grown food. Running seasons tend to be relatively short (but sweet)—from May or June into September, with a few going into October. A few smaller or satellite markets run only in July and August.
03 of 07
Montana is famous for its quality red meats—beef, bison, elk—for good reason. Grass-fed, pastured beef, and bison have plenty of plains to roam by those willing to raise them the old-fashioned way.
Looking to give it a try? Montana free-range, grass-fed bison is available from Montana Bison. La Cense Ranch sells fully pastured, grass-fed beef out of Dillon, Montana.
04 of 07
The Lapin and Rainier cherries of the Flathead Lakes region are famously delicious. Look for them in July and early August. Buy them up, eat them out of hand, pit and freeze them, or even put them up as with these brandied cherries.Continue to 5 of 7 below.
05 of 07
Huckleberries are teeny tiny deep purple-blue berries that are remarkably sweet. Find them in Montana, where they flourish in the cool foothills of the Rockies, in August and September.
While they are sweeter and juicier than blueberries, with their own unique taste, huckleberries look a bit like blueberries and can be used in place of blueberries in recipes. Try huckleberries with cream, sprinkled on ice cream, or used in cakes, crisps, pancakes, jams, and sauces.
06 of 07
07 of 07