Locally Sourced Cooking

We’re going to be learning all about local ingredients in this summer camp! Who grows our food, what plants are native to Montana, and how you can use these ingredients in tasty recipes!

We’ll be talking about and experimenting with purple prairie clover, quail eggs, wild bergamot, tofu, and more. Oh, and of course – huckleberries. Obviously. Attendees will go home with teas, jams, bakes, a ton of knowledge, and more tasty things. Along the way we’ll create illustrated guide books full of recipes, pressed herbs, drawings of edible plants and flowers, and tips for growing your own food. We’ll be joined by a handful of guest speakers ranging from local farmers to trail experts. Let’s all get amped about our local resources together and learn skills that’ll last a lifetime.

Bio: Shea of Dear Potato is our Head Chef. An excerpt from her website reads, “My recipes have zero intention of being healthy and I love experimenting with flavor. I’ve always said, “if you’re going to say that something has a flavor in it, then that flavor better punch me in the freaking face.” I’ve been a vegetarian basically my whole life and learned how to bake at a vegan/gluten-free bakery in Pike’s Place Market. I’ve tried being a vegan way too many times to count but I just can’t. Animal welfare is one of the most important things to me so I only use oat milk in my bakes, use pasture raised chicken eggs, and get the most ethical butter I can afford. ”