At Roots Kitchen & Cannery in Bozeman, Patrick Burr partners with local farmers to source produce at its peak and then preserves the fruits and vegetables with a focus on enhancing flavor and keeping the crunch.
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Nate Brown showed off his photo-worthy beets when we visited his family’s farm, Amaltheia Organic Dairy. For 18 years, the Brown family has been making goat cheese at their farm in Belgrade, Montana.
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The community enjoys the fully stocked market stand, u-pick berry patch and apple orchard as well as the cider press that is tucked into the iconic blue barn on the property.
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More and more folks are interested in learning the age-old techniques of canning and preserving, so Dr. Mac Burgess takes his students here at Montana State visit Roots to learn hands on.
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Treeline Coffee Roasters uses Roots’ jams to jazz up waffles and add a sweet note to arepas, while the lavender syrup sweetens customers’ lattes.
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At Hail Mary’s in Bozeman, Justin Banis fries up Roots’ crunchy pickle spears in a thoroughly Southern way — bathed in buttermilk and coated in cornmeal.
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