Montana Harvest of the Month logo

Access to and education about healthy foods is critical to good health, that’s why St. Peter’s has invested in helping connect groups across our community to opportunities for nutrition education and access to local, healthy foods through the Montana Harvest of the Month Program.

Our Harvest of the Month Community Coordinator Kim Lloyd uses Harvest of the Month to:

  • Coordinate lessons and taste tests taught by Carroll College and high school students in Helena elementary classrooms
  • Lead garden and nutrition-education booths at local farmers markets and health fairs
  • Share food and recipes through monthly Charlie Cart demonstrations featuring locally-grown, nutritious foods available at Helena Food Share
  • Coordinate Harvest of the Month tastings and menu features at St. Peter’s Health Continental Café

To learn more or inquire about educational opportunities, contact Kim Lloyd at or (406) 457-4166. 

2689 Harvest of the Month student taste tests to date

213 Harvest of the Month community taste tests to date

Monthly resources

Virtual Field Trips: Grains | Beef | Dairy

January: Dairy February: Beets March: Grains

Most dairy is fortified with Vitamin D which is needed to absorb Calcium for strong bones. Learn more


dairy illustration

Nitrates improve oxygen blood flow, and energy use during exercise. Learn more

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Soluble fiber in WHOLE grains can reduce the risk of heart disease. Learn more

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April: Chickpeas May: Beef and Bison June: Leafy Greens

65-75% of chickpea fiber is insoluble, great for digestion and colon. Learn more

chickpeas illustration

Both are high in protein which helps to build and repair muscles. Learn more

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Most greens provide vitamin K, which helps the body heal cuts and scrapes. Learn more

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July: Carrots August: Cherries September: Herbs

Vitamin A promotes good vision, Vitamin C promotes a healthy immune system. Learn more

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    One cup of cherries contains more potassium than a banana. Learn more 

    cherries illustration


    Herbs contain vitamins, have anti-inflammatory properties, and are rich in antioxidants.

    dill illustration
    October: Brassicas November: Apples December: Lentils

    All Brassicas are rich in phytochemicals, meaning they are antioxidant-dense and have anticarcinogenic and anti-inflammatory properties. Learn more

    cabbage illustration

    Apples contain quercetin an antioxidant that has anti-inflammatory, anti-viral, and anti-depressive effects. Learn more

    apples illustration


    Lentils are a good source of non-heme iron. Eat with vitamin C to enhance iron absorption. Learn more 

    lentil plant illustration


    HOM cafe chickpeas
    HOM carrots
    HOM farmers market
    HOM food share beets