"Farmers are professional hopers."

-Kristin Kimball 

Conner Orchards is 25 acres of Colorado grown fruit, including cherries, peaches, apples, plums and apricots with more than 600 lavender plants. We are nestled just outside the town of Hotchkiss, between Paonia and Delta.  

Conner Orchards is run by Ed and Laurie Conner. Ed purchased the family property in 1999.   While at the Montrose Farmer's market he tossed an apple to Laurie.  Neither knew that in ancient Greece this was meant as a proposal by the man and an acceptance by the woman if she caught it.  Laurie did and now Ed manages the orchard while Laurie takes care of  the lavender.  

Our goal is to produce a quality product which to Ed means juice running down your chin when you bite into the peach and a unique lavender infused jam (low sugar of course) to Laurie.

1. In a large bowl whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil.
2. Add all of the chopped veggies, olives, capers and onion to the bowl and toss well to coat everything in the dressing. Sprinkle with the cheese and serve at room temperature or chilled.

"We only have one earth. Let's take care of it."

-Deb Haaland

Collin Loflin & Lauren Tinnes are the faces behind Great Plains Fungi! Our mission is to provide high quality, healthy food that benefits our community and our natural environment. We are a small part of a growing movement that aims to recover our once resilient and healthy food systems. Working together with other farmers, ranchers, and producers here on the plains of Colorado we hope to create a successful model for other communities around the world to emulate.

One of our main focuses is to provide high quality fresh Mushrooms on our farm. We do this by keeping a clean growing environment, harvesting fresh mushrooms every day, and using quality ingredients to ensure healthy growth. We guarantee our mushrooms will be a delicious and healthy addition to your diet. We make all of our products in house including substrate, agar, liquid culture, and grain spawn. Being able to control every step of the growing process allows us to ensure only the best products are being used and produced on our farm.

• Heat a large, cast-iron skillet on medium-high heat and add butter. Once melted, place peaches cut-side down in skillet. Do not move the pan! Cook for 4-5 minutes until the peaches are slightly caramelized. Remove peaches to a plate and increase heat to high. Add Anaheim chiles and sprinkle with salt. Sauté 4-5 minutes until soft and charred. Add peaches back in and give the pan a toss to marry the peaches and peppers. Sprinkle on goat cheese, cashews and honey. Remove from heat and serve straight from the cast-iron pan. Garnish with arugula or microgreens on top.

"Things which do not grow and change are dead things."

-Louise Erdrich

Four Wing is a small-scale, diversified seed and vegetable farm expanding off of a family subsistence garden in the heart of the San Luis Valley. This high and dry location makes for resilient seed crops and tasty, nutrient dense produce. The farm is managed by Kai Duby, an avid extreme climate gardener, who draws from his experiences on organic farms and small scale gardens.

Four Wing Farm is dedicated to building soil health as a foundation for crop vigor and, in turn, the promotion of human health. This is done primarily by utilizing the crops themselves as nutrient cyclers in tandem with soil biology. Instead of tillage, crops are rotated based on previous years accumulation of crop residue alongside applications of local, high quality compost. The farm is also completely human scale and the various tasks of farming are done by hand humbly and with more than a bit of joy. Four Wing is not certified organic but the farm does abide by commonly accepted organic standards.

• Combine the quinoa and stock and heat over medium-high until it boils. Reduce heat; cover and simmer for 15 to 20 minutes, or until stock is absorbed. Remove from the heat; fluff with a fork.
• While the quinoa is cooking, melt the butter in a large skillet over medium-high heat and cook the corn kernels, and edamame beans, stirring occasionally, for about 5 minutes or until tender. Add the cooked quinoa, chopped tomato, paprika, salt, and pepper and store to combine. Continue cooking for 1 to 2 minutes, or until heated through. Garnish with parsley. 6 servings. 

"Food justice is about nurturing our bodies, communities, and the planet simultaneously." 
-Angela Davis

Rick Romero has been farming all his life in the area of the Rio Chama and Rio Grande Rivers near Espanola, NM. After acquiring a degree in chemical engineering, he decided to continue his lifelong skills and bought more land and installed an orchard of apples, peaches cherries, and nectarines.

The acequia system off the Rio Chama goes back to 1598 when the first Spaniards came through the area and established these irrigation waterworks for survival. The Romeros have been utilizing these systems for generations and growing quality fruit and vegetables.

• In a food processor, combine the nuts, Parmesan cheese, and peeled garlic cloves. Process until finely ground, about 20 to 30 seconds.
• Add the kale, parsley or basil, lemon juice, sugar and kosher salt. Turn on the food processor and gradually pour in the olive oil: blend until it combines into a thick, oily sauce. Taste and add additional herbs if desired. Eat immediately or refrigerate up to 1 week (it solidifies in the refrigerator so bring to room temperature before serving). You can also freeze for several months.

"No matter what people tell you, words and ideas can change the word." 
-Robin Williams

Haydn Christensen, owner and operator, grew up in Monte Vista, Colorado surrounded by swathes of hay fields. From the time he could walk, he was helping out on the family farm, learning the ropes of the agriculture industry and building a dream of owning his own farm on the front range. Fast forward eighteen years and Haydn began his educational career at Colorado State University to obtain a degree in Soil and Crop Sciences. Even before graduating, he had built the first Colorado Fresh greenhouse in 2012 and transformed the business into produce production for the local community and beyond. He and his wife Lindsay work the farm 7 days a week under the supervision of 2 year old son Kelby! They recently relocated back to Monte Vista, CO.

From seed to harvest, we are dedicated to providing sustainably grown produce. We believe in incorporating new and improved farming techniques whenever possible and eliminating chemical pesticides to better the health of our environment. Our hydroponic greenhouses save energy, facilitate faster production, and allow us to use less water than we would in the field! For field operations, we like to take a responsible and intelligent approach to conventional farming by applying the newest and safest techniques possible.

• In a very large bowl, add in the balsamic vinegar, mustard, salt and pepper. Whisk to combine. Measure out the olive oil, and slowly drizzle into the vinegar mixture while whisking vigorously.
• Add in all the lettuce, and toss until well coated. Divide among 4 bowls.
• Top the lettuce with the cherries, apricots, avocado and almonds, and serve immediately.

"I'm sorry for the things I said when it was winter." 
-Unknown

We are a farm located in Buena Vista, Colorado growing fresh mountain produce, flower fields, and a pumpkin patch. We aim to interconnect nature and humanity through agriculture by supplying people with wholesome food and bringing people back to the farm. We believe healthy soil creates healthy communities. That by care-taking the soil we not only grow nutritious plants but also invest in the future of humanity. We believe communities that grow food are more resilient. From the backyard garden to the local farms, growing food reminds humans of natural cycles and seasons and creates a standard of respect for the land. Over the past 8 years we've had the opportunity to farm in unique areas such as the Hawaiian islands and the deserts of Arizona. We are happy to be back in Colorado where Maddy and I both grew up to not only start a new farm but raise our little girl Sonora Louise. Thank you for letting us grow for you!

Healthy soil and biodiversity are the foundation of our farm system. We start by aerating the soil, adding lots of organic matter with compost and manures, and lightly tilling the land with our power harrow which mixes, rather than inverts the soil, preserving its integrity. Once our beds are prepared we focus on planting about 15 vegetable crops alternating plant families throughout the field. We also plant hedgerows of perennials to separate the zones of our field. These perennial barriers act as windbreaks, provide habitats for pollinators and beneficial insects, and produce specialty harvests for us such as goji berries, elderberries, strawberries and raspberries. We are fortunate enough to have senior water rights off of cottonwood creek so our field is watered from fresh mountain runoff. We focus on weed control from the very beginning of bed preparation by tarping each zone which promotes weed germination and then quickly kills the germinated weed seed. Afterwards we weed with several innovative hand tools throughout the crops lifespan and never spray with herbicides. Once a crop is ready we harvest, process and pack focusing on cleanliness and quality. On top of our field we manage a geothermal greenhouse in Nathrop, CO. This is where we grow all of our transplants for the field, year round greens, tomatoes, and microgreens. This facility helps us get an early start on the field and enables us to grow year round. 

• Drizzle some oil in a skillet, and place the apricots cut-side down into the pan. Cook until tender and they have started to caramelize.
• As they cook, add some fresh rosemary to the pan for flavor. No need to chop, you’ll be be removing before serving.
• Meanwhile, in a separate pan, caramelize the shallots in olive oil, watching closely to ensure they do not burn. Remove from the heat and put into a bowl and set aside.
• Prepare the bread. Butter one (or both) sides of the bread and fry or place on a grill. We used a panini maker.
• Remove to a board when the bread is toasted and golden brown.
• Prepare the ricotta cheese mixture. Add a little lemon juice and lemon zest from one lemon and whip the ricotta until fairly smooth.
• Spread a nice thick layer on each toast, and add a little salt and pepper.
• Layer the caramelized apricots on each toast. Then add the caramelized shallots.
• Drizzle with a little hot honey and serve immediately.

"Resilience and regeneration are not a given, they need to be purposefully nurtured. We therefore need to invest and facilitate the creation of distributive food systems based on local needs and capacities that assure a fair redistribution of value, knowledge and power across actors and territories to deliver sustainable food for all." 
-Ana Moragues-Faus

• Saturday, July 27th: South Valley
• Monday, August 12th: West Valley
• Saturday, September 21st: North Valley

Do you know where your ketchup comes from? We know where ours does! Elevation Ketchup is as unique and healthy as the city where it was created. Founded by Denver resident Aaron Wagner in 2012, Elevation Ketchup is special not only for its hometown, the Mile High City, but also its story and ingredients.

The story goes like this: the recipe was created by Aaron’s great-great-grandmother around 1893. Passed down for generations, Aaron made his first batch during the holiday season of 2012. When he discovered how quickly his friends had eaten it, he decided to try his hand at selling it. He made test batches at home in his own kitchen before eventually moving into a commercial kitchen in west Denver. The public’s appetite for this flavorful and unique condiment has only grown since then.

The recipe may date from 1893, but Elevation Ketchup’s simple, all natural, and non-GMO ingredients are a hit with today’s chefs, foodies, and anyone passionate about knowing what’s in their food. Elevation Ketchup is vegan, gluten free, and contains no high fructose corn syrup. It’s also delicious. With more tomatoes, more spices, and no junk, every batch of Elevation Ketchup is handcrafted right here in Denver, Colorado.

And there’s an option for everyone! As we’ve continued to expand, we’ve developed a few variations: Restaurant Style is an alternative to our Original Recipe that is less complex but just as flavorful. On the opposite end of the spectrum is Vindaloo, a ‘not-so-hot’ Indian curry blend for adventurous taste buds. All our varieties use only the best ingredients and celebrate our original 1893 family recipe.

• Combine all ingredients; refrigerate at least 1 hour. Serve as a condiment with chicken, turkey or pork.

"And now that you don't have to be perfect, you can be good." 
-John Steinbeck