Commodity Supplemental Food Program

2024 Commodity Supplemental Food Program (CSFP)

Elderly income guidelines, effective February 2, 2024 

130% of poverty index

Based on the US Department of Health and Human Services Annual Update of the Proverty Guidelines as published in the Federal Register #88 FR 3424, pages 3424-3425, Document #2023-00885

The Montana CFSP Application is the same for all sites. Return completed applications to your local eligibility office.

Call your local eligibility office (listed on the accordion below) with questions regarding the CFSP application process.

Please note:

• You will be notified of your eligibility, eligibility and placement on a waiting list, or ineligibility within 10 days of receipt of the correctly completed and signed application by the local CSFP agency.
• You may appeal any decision made by the local agency regarding your denial or termination from the program. You have a right to a fair hearing.
• If your application is approved, the local agency will make nutrition education available to you and you are encouraged to participate.

CSFP FOOD BOXES

Approximate value is $85 per box

CSFP Foods*

Fruits and Juices

• Applesauce
• Apricots Halves
• Mixed Fruit
• Peaches Cling
• Pears Sliced
• Plums Purple
• Apple juice
• Grape juice
• Orange juice
• Tomato juice
• Cranapple juice
• Raisins
• Dried Cranberries
• Dried Fruit Mix 

Vegetables

• Green Beans
• Sliced Carrots
• Corn
• Peas
• Sweet Potatoes
• Vegetable Mix
• Vegetable Soup
• Spinach
• Diced Tomatoes
• Sliced White Potatoes
• Spaghetti Sauce
• Vegetarian Bean
• Light Red Kidney Beans
• Black Beans
• Pinto Beans
• Lentils, Dry Package
• Diced Potatoes
• Sweet Potatoes

Cheese

• American Cheese

 Milk

• 1% Shelf Stable Milk
• Instant Milk

Meat, Poultry and Fish

• Canned Beef
• Chili, W/O Beans
• Tuna, Chunk Light
• Beef Stew
• Canned Salmon
• Canned Chicken
• Beef Chili W/Beans

Plant-Based Protein

• Great Northern Beans, Dry
• Pinto Beans, Dry
• Light Red Kidney Dry
• Peanut Butter

Cereals

• Wheat Bran Flakes
• Corn Flakes
• Rice Krispies
• Rolled Oats
• Corn Rice Biscuits
• Oat Circles
• Shredded Wheat
• Corn Squares
• Farina, Wheat Hot Cereal
• Grits Corn White

Pasta and Rice

• Dehydrated Potato Flakes
• Rice, Long Grain
• Spaghetti Noodles
• Elbow Macaroni
• Whole Grain Rotini
• Long Grain Rice
• Brown Rice

 
*Contents of food box may vary based on location and availability.

CFSP Locations Served*

*If your community or region is not currently served by CSFP, you may be able to receive additional food from the Montana Food Bank Network partner agencies. Visit the MFBN website for a map of locations and contact information.

Additionally, see information on the SNAP program, including eligibility.

GALLATIN VALLEY FOOD BANK - Area IX HRDC
602 BOND
BOZEMAN, MT 59715
(406) 586-7600

COUNTIES SERVED: Gallatin, Madison, and Park

COMMUNITIES AND SURROUNDING AREAS SERVED:
Belgrade
Bozeman
Clyde Park
Emigrant
Ennis
Gallatin Gateway
Gardiner
Harrison
Livingston
Manhattan
Pony
Pray
Three Forks
West Yellowstone
Wilsall
Willow Creek

AREA V AGENCY ON AGING
1015 SOUTH MONTANA STREET
BUTTE, MT 59701
(406) 782-5555

COUNTIES SERVED: Beaverhead, Deer Lodge, Granite, Silver Bow, and Powell
        
COMMUNITIES AND SURROUNDING AREAS SERVED:
Anaconda
Butte
Deer Lodge
Dillon
Phillipsburg

NORTH CENTRAL AGENCY ON AGING - Area III AOA
311 S. Virginia, Suite 2   
CONRAD, MT 59425-2532
(406) 271-7553

COUNTIES SERVED: Blaine, Choteau, Glacier, Liberty, Pondera, Teton, and Toole

COMMUNITIES AND SURROUNDING AREAS SERVED:
Big Sandy
Browning
Chester
Choteau
Conrad
Cut Bank
Dupuyer
Dutton
Fairfield
Fort Benton
Harlem
Heart Butte
Kevin
Power
Shelby
Sunburst
Valier

ACTION FOR EASTERN MONTANA (AEMT) - Area I AOA
2030 N. MERRILL
GLENDIVE, MT  59330
(406) 377-3564

COUNTIES SERVED: Carter, Custer, Daniels, Dawson, Fallon, Garfield, McCone, Phillips, Prairie, Richland, Roosevelt, Rosebud, Powder River, Sheridan, Treasure, Valley and Wibaux

COMMUNITIES AND SURROUNDING AREAS SERVED:
Baker
Broadus
Circle
Ekalaka
Forsyth
Glasgow
Glendive
Hysham
Jordan
Malta
Miles City
Plentywood
Sidney 
Terry
Wibaux
Wolf Point

ST. VINCENT DE PAUL
426 CENTRAL AVENUE WEST
GREAT FALLS, MT  59404
(406) 761-0111

COUNTIES SERVED: Cascade

COMMUNITIES AND SURROUNDING AREAS SERVED:
Belt
Cascade
Centerville
Great Falls
Fort Shaw
Monarch
Neihart
Ulm
Vaughn

RAVALLI COUNTY COUNCIL ON AGING
310 OLD CORVALLIS RD                                                                                
HAMILTON, MT  59840
(406) 363-5690

COUNTY SERVED: Ravalli

COMMUNITIES AND SURROUNDING AREAS SERVED:
Corvallis
Darby
Florence
Hamilton
Stevensville
Sula
Victor

AREA X AGENCY ON AGING
2 2ND ST. WEST
HAVRE, MT  59501
(406) 265-5464

COUNTY SERVED: Hill

COMMUNITIES AND SURROUNDING AREAS SERVED:
Chinook 
Havre
Harlem

ROCKY MOUNTAIN DEVELOPMENT COUNCIL (RMDC) – Area IV AOA
201 S. LAST CHANCE GULCH
HELENA, MT 59601
(406) 457-7302

COUNTIES SERVED: Broadwater, Jefferson, Lewis & Clark, Powell, and Meagher

COMMUNITIES AND SURROUNDING AREAS SERVED:
Augusta
Avon
Boulder
Elliston
East Helena
Helena
Lincoln
Townsend
White Sulpher Springs
Whitehall
Wolf Creek

FLATHEAD FOOD BANK
1203 HIGHWAY 2 WEST – SUITE 2
KALISPELL, MT  59901
(406) 752-3663

COUNTY SERVED: Flathead

COMMUNITIES AND SURROUNDING AREAS SERVED:
Kalispell
Big Fork
Columbia Falls
Coram
Hungry Horse
Lakeside
Marion
Martin City
Whitefish

MISSOULA FOOD BANK & COMMUNITY CENTER
1720 WYOMING ST
MISSOULA, MT  59801
(406) 549-0543

COUNTY SERVED: Missoula

COMMUNITIES AND SURROUNDING AREAS SERVED:
Alberton
Arlee
Bonner
Clinton
Drummond
East Missoula
Florence
Frenchtown
Huson
Lolo
Milltown
Missoula
Potomac             
Seeley Lake

AREA VI AGENCY ON AGING
110 MAIN STREET – SUITE 5
POLSON, MT  59860-2316
(406) 883-7284

COUNTIES SERVED: Lake, Lincoln, Mineral and Sanders

COMMUNITIES AND SURROUNDING AREAS SERVED:
Hot Springs
Plains
Thompson Falls
Trout Creek
Ronan
Arlee
St. Ignatius
Mission Valley
Charlo
Pablo
Polson
Elmo
St. Regis
Superior
Alberton
Lincoln
Libby
Troy
Eureka 

AREA II AGENCY ON AGING
1502 4TH ST WEST
ROUNDUP, MT  59072
(406) 323-1320

COUNTIES SERVED:  Bighorn, Carbon, Golden Valley, Judith Basin, Musselshell,  Petroleum, Stillwater, Sweet Grass, and Wheatland

COMMUNITIES AND SURROUNDING AREAS SERVED:
Big Timber
Hardin
Harlowton
Joliet
Lame Deer
Roundup

FAMILY SERVICE
3927 FIRST AVE SOUTH 
BILLINGS, MT 59101
(406) 259-2269

COUNTIES SERVED:  Fergus and Yellowstone 

COMMUNITIES AND SURROUNDING AREAS SERVED:
Ballantine
Billings 
Lewistown 
Worden

Healthy Eating for Older Adults

Healthy eating is important at every age. Eat a variety of fruits, vegetables, grains, protein foods, and dairy or fortified soy alternatives. When deciding what to eat or drink, choose options that are full of nutrients and limited in added sugars, saturated fat, and sodium. Start with these tips:

• Make eating a social event
  Enjoy meals with friends or family members as often as possible. Take advantage of technology to enjoy meals virtually with loved ones in different cities or states.

• Drink plenty of liquids
  You may not always feel thirsty when your body needs fluids, and that’s why it's important to drink beverages throughout the day. Enjoy coffee and tea if you like, or some water, milk, or 100% juice.

• Add a touch of spice
  Limiting salt is important as you get older. Fresh and dried herbs and spices, such as basil, oregano, and parsley, add flavor without the salt.

• Make the most of your food choices
  Older adults need plenty of nutrients but fewer calories, so it’s important to make every bite count. Foods that are full of vitamins and minerals are the best way to get what you need.

• Be mindful of your nutrient needs
  You may not be getting enough nutrients such as calcium, vitamin D, potassium, dietary fiber, vitamin B12, and also protein. Read the Nutrition Facts label on packaged foods and also speak with your healthcare provider about possible supplements.

• Keep food safe
  Discard food if it has an “off” odor, flavor, or texture. Refer to the "use by” dates for a guide to freshness. Canned or frozen foods store well if shopping trips are difficult.

The benefits of healthy eating add up over time, bite by bite.

Source: Healthy Eating for Older Adults, from myplate.gov, U.S. Department of Agriculture

Eating healthy has benefits that can help individuals ages 60 and up.

As we age, healthy eating can make a difference in our health, help to improve how we feel, and encourage a sense of well-being.

Learn more about the unique needs of older adults on the U.S. Department of Agriculture MyPlate website. Topics include:

• Unique nutritional needs for ages 60+
• Nutrition tips for older adults
• How to stay active
• Food, nutrition, budgeting and physical activity resources for older adults

Including CSFP Foods in Healthy Meals and Snacks

• Add canned beans or vegetables to soup or chili.
• Pump up the protein in a salad by adding canned tuna, chicken, or beans.
• Top dry or hot cereal with raisins or canned fruit.
• Add canned/pouched beef to tomato sauce and serve over pasta or rice.
• Blend milk, peanut butter, canned fruit, and a few ice cubes for a quick smoothie

CFSP Recipe Ideas

Download the list of recipes or scroll down to view them. The items in bold indicate a CFSP food.

Yummy Green Beans

½ cup CSFP rice, uncooked
1 cup water
2 cans CSFP green beans, drained
1 can (10 ¾ oz.) cream of chicken soup
½ cup CSFP UHT milk
1 cup CSFP cheese, cubed

1. In a saucepan, over high heat bring rice and water to a boil. Cover, reduce heat to low. Cook rice for 20 minutes or until all water is absorbed into rice.
2. Put green beans into a casserole dish.
3. Mix together other ingredients and pour over beans.
4. Bake at 350 F for 25-30 minutes.

Eggstraordinary Rice 

1 cup water
½ cup CSFP rice, uncooked
1 Tbsp. butter or margarine
1 large onion, diced
2 eggs, lightly beaten
1 can CSFP carrots, drained
1 can CSFP corn, drained
1 can CSFP green beans, drained
1 can CSFP peas, drained
1 Tbsp. low sodium soy sauce

1. In saucepan over high heat, bring water and rice to a boil.
2. Cover and reduce heat to low. Cook for 15 minutes or until all water is absorbed into rice.
3. In a separate saucepan, over medium heat, melt butter or margarine. Add in onions and cook for 2-3 minutes until tender. Add in beaten eggs and scramble.
4. Add carrots, corn, green beans, and peas to scrambled eggs. Stir and heat for 5 minutes.
5. Add cooked rice to egg/vegetable mixture. Stir in soy sauce and serve.

Baked Chicken Rice Casserole

2 cups CSFP chicken
1 cup CSFP rice, uncooked
1 can cream of mushroom soup
½ cup chopped onion
2/3 CSFP non fat dry milk mixed with 1½ cups lukewarm water
1 cup CSFP cheese, shredded

1. Preheat oven to 350 o F.
2. Mix all ingredients except for cheese in a large casserole dish. Cover the casserole and bake at 350 o F for 1 ½ to 2 hours.
3. Ten minutes before casserole is done take the casserole out of the oven and sprinkle the shredded cheese on top.
4. Place the casserole back into the oven for about 10 minutes, or until the cheese has melted.

Vegetable Beef Soup

 4 cups water
1 Tbsp. olive oil
1 cup CSFP macaroni, uncooked
1 cup CSFP dried beans, cooked
1 large onion, diced
2 Tbsp. oil
1 can CSFP beef
1 can CSFP carrots, drained
1 can CSFP corn, drained
1 can CSFP green beans, drained 1 can CSFP peas, drained
1 can CSFP potatoes, drained
2 cans CSFP diced tomatoes
3 cups CSFP tomato juice
4 cups water

1. In a large saucepan, over high heat, bring 4 cups water, 1 Tbsp. olive oil and macaroni to a boil. Cook over high heat 8-10 minutes or until macaroni is tender. Drain.
2. In a large pot, over medium heat, sauté the onion in oil for 5 minutes, stirring frequently.
3. Add tomato juice, water, carrots, corn, green beans, peas, potatoes, tomatoes, cooked red kidney beans, and cooked macaroni to the beef and onion mixture.
4. Heat on high for 15 minutes. Serve with crackers or bread.

Simple Salmon Chowder

1 Tbsp. oil
½ cup chopped onion
3 ½ cups chicken broth
2 cans CSFP potatoes, drained and diced
1 can CSFP whole kernel corn, undrained
¼ tsp. ground black pepper
1 can CSFP salmon
½ tsp. dried dill
1½ cups CSFP UHT milk

1. In a large saucepan, over medium heat, add oil and onion. Cook until onion has softened, about 5 minutes
2. Add chicken broth, drained diced potatoes, undrained can of corn, and ground black pepper. Bring to a boil, lower heat, and simmer for about 20 minutes.
3. Drain and remove bones from salmon.
4. Add salmon and dill to the pot.
5. Cook 5 minutes. Add milk. Stir and cook until heated through.

Microwave Salmon Casserole

1 cup CSFP macaroni, uncooked
1 cup hot water
¼ tsp. salt
2 Tbsp. margarine
1 small onion, chopped
2/3 cup CSFP UHT milk
2 Tbsp. flour
1 can CSFP salmon, drained
1 cup CSFP cheese, shredded
1 can CSFP peas, drained

1. Mix macaroni, water, onion, margarine, and salt in a microwavable dish. Cover with vented cover and microwave for three minutes.
2. Add milk and flour and stir. Cover and microwave for three minutes longer.
3. Add cheese and salmon. Stir and microwave for three minutes.
4. Remove and stir in green peas, microwave for 1 minute longer.
5. Stir and serve.

Nacho Party Dip

1 (8 oz) package cream cheese
1 can CSFP vegetarian beans, mashed
1 lb CSFP cheese, shredded
1 can CSFP diced tomatoes
2 tsp. onion powder
2 tsp. garlic powder
Bag of tortilla chips

1. Preheat oven to 350° F.
2. Spread 1 package of cream cheese on the bottom of a casserole dish.
3. Spread mashed vegetarian beans on top of cream cheese.
4. In a bowl, combine diced tomatoes, garlic and onion powder. Place tomato mixture on top of the vegetarian beans.
5. Sprinkle top of mixture with shredded cheese.
6. Bake at 350° F for 20-25 minutes or until cheese is melted.
7. Serve with tortilla chips.

Vegetable Medley 

1 large onion, diced
2 Tbsp. butter or margarine
1 can CSFP carrots, drained
1 can CSFP corn, drained
1 can CSFP green beans, drained
1 can CSFP peas, drained
1 can CSFP potatoes, drained
½ cup CSFP cheese, shredded
Salt and pepper to taste

1. In a saucepan, over medium heat, sauté onion in butter or margarine until clear.
2. Add carrots, corn, green beans, peas and potatoes. Stir and cook for 3-5 minutes or until vegetables are hot.
3. Add in shredded cheese, stirring constantly until cheese melts.
4. Season to taste with salt & pepper. If mixture is too thick add water or milk.