Why do we have a 4pm Monday order deadline? Our value proposition is getting the most fresh, local, & seasonal produce available to you. Our producers need lead time in order to fill our orders & then we aggregate by producer in our warehouse before the food lands in your box. Then you, our wonderful customers, receive produce & food from our 100+ producer network all on one invoice. Pretty stellar if you ask us! From the root cellar: During the week, our valley gold aka potatoes are stored in cellars & then pulled out PER variety, brought to the warehouse, washed, dried, sorted, & then packed. All of this takes lead time. We don't actually have cases & cases to choose from at our fingertips, but you can be trusted that all of your orders are packed fresh just for you!
Potato season runs a good 9 months out of the year, and we heard word that we are starting to run low on some varieties. No year-round potatoes, you may be asking? Well...the new crop is currently growing & will be harvested come late August/September. Nine months out of the year having local potatoes is a pretty good deal in our books, & traditionally potatoes are a storage crop. We eat them in every which way during the fall & winter months and bask in the produce variety during the summer months until the next storage season arrives. Being in tune with nature is neat, eh?
One last bite on 'taters. Planting season is upon us, and although you technically *can* grow new potatoes from your grocery bag potatoes we do NOT recommend doing this. Our potatoes are washed & dried, and this process can spread diseases if replanted. Seed potatoes are sold dirt on folks! If you are interested in seed potatoes we can get you connected with the right variety!
Getting in your orders to us by our 4pm deadline is SO important. We can not guarantee late orders will be filled.
Al & the VRFH Team
Busy Bee Box!
Staple Subscription Box for those busy shoppers!
Do you consider yourself to be a busy bee? Constantly on-the-go with little to no time or energy to drag yourself to the grocery store to pick up weekly staples? If so, let us help take some of that load off your shoulders. Here’s the buzz - we have specially curated an a la carte local food box as well as a subscription-based program just for you! Introducing the Busy Bee box. An a la carte box would include local pantry staples such as eggs, pasta or bread, chips and salsa, cheese, and beans. A subscription would include 6 curated boxes delivered every other week. Each box would include a dozen eggs as well as 5 other rotating pantry items. Products can vary from preserves and chocolate to potatoes, pasta sauce, and more. The boxes are priced at $35 before sales tax. If you would like more information about the Busy Bee box and subscription program, please email Maria email@example.com.
Bok Choi from The Summers House!
2 heads per order
Little Red Hen Bakery back from Spring Cleaning!
Fagerberg Onion Restock!
Doctor D's Restock!
Lime Mint Mojito
Summer Fresh Box 2023
Pre-Orders are LIVE!
Summer 2022 Fresh Box Photo
Our favorite time of the year is almost here! Pre-orders are live in the market for this year's Summer Fresh Box season. The season will be June 22nd-September 14th (June 23rd-September 15th for Denver area shareholders). Shares are $450 and our program is a 13 week commitment, so we do recommend if you'll be out of town to gift that week's share to a friend or neighbor. Optional add-ons include a weekly egg share, a 12 lb beef share (delivered or picked up the first week of the season), and a Tumbleweed share that includes whole wheat pizza dough once a month & Emmer Waffles once a month. Each week enjoy our newsletter that highlights where each product is from, recipe inspiration, and a producer highlight.
Interested in becoming a working share with us? This position is a 13 week commitment helping us pack Fresh Boxes every Wednesday afternoon throughout the season in exchange for a Fresh Box share. Please email our CSA Coordinator, Maria for more details: Maria.firstname.lastname@example.org!
Lois's Recipe Corner!
Cuban Fried Quinoa with Black Beans and Smoky Tempeh
Adapted from Oh My Veggies *local option available
For the Smoky Tempeh
3 tablespoons soy sauce
2 tablespoons apple cider vinegar *
2 tablespoons maple syrup
2 teaspoons liquid smoke
1 tablespoon oil*
1 8-ounce package of tempeh, cut into ½ inch cubes*
For the Fried Quinoa
1 cup quinoa*
1 ½ cups vegetable broth
1 medium pineapple cored, peeled and cut into ¼ inch slices
2 tablespoons olive oil
1 onion diced*
1 red bell pepper seeded and sliced into strips
4 garlic cloves minced*
1 jalapeño pepper seeded and minced
1 14-ounce can black beans, drained and rinsed*
2 green onions sliced
Prepare the tempeh:
Whisk the soy sauce, apple cider vinegar, maple syrup and liquid smoke together in a small bowl.
Add the tempeh cubes and toss to coat. Marinate at room temperature for at least 30 minutes while you prepare your quinoa. Stir the cubes once or twice during marinating to keep them well-coated.
Prepare the quinoa:
Rinse the quinoa well under cold running water, then transfer it to a small saucepan with vegetable broth over high heat. Bring to a boil, then reduce heat to a simmer.
Cover and simmer until the broth is absorbed, about 15 minutes. Remove from heat and allow the quinoa to sit for another 5 minutes, covered.
Make your Cuban Fried Quinoa:
Place 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tempeh cubes; reserve excess marinade.
Cook the tempeh, flipping occasionally, until lightly browned and crispy on all sides, about 5 minutes. Remove the tempeh from the skillet and transfer to a plate. Return the skillet to the stovetop.
Arrange the pineapple slices in the skillet and cook until tender and browned, about three minutes on each side. (You may have to cook them in batches depending on the size of your skillet.) Remove from the skillet and transfer to a plate, then return the skillet to the stovetop.
Add 2 tablespoons of olive oil to the skillet, along with the onion, bell pepper, garlic and jalapeño. Sauté until the onion and pepper just begin to soften a bit, about 3 minutes.
Increase heat to high and add the quinoa and reserved marinade to skillet. Cook the quinoa, tossing frequently with a spatula, until it becomes slightly translucent and begins to crisp up, 3-5 minutes.
Add beans and cooked tempeh to skillet and cook for another minute to incorporate, tossing frequently.
Divide pineapple slices among plates and spoon quinoa mixture over pineapple slices. Top with green onions.
The Local Dish!
This afternoon, join us at the Rio Grande Farm Park in Alamosa for a deep dive into Anaerobic Digestion by our Chief Fungi!
Al Stone: Markets Manager and Mycelium Architect
Ryan Davis: Ops Manager & Pallet Jack Cowboy
Nick Chambers: GM & Chief Fungi
JD Kettle: Red Hot Chili Pepp'r
Joshua Wagner: Wagz
Alex Disbrow: Tater
Prester Kochlee: Ocotillo
Maria Karahalios: Pepita
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.