So many signs of spring! Aside from our San Luis Valley blustery winds, the fields are abundant in asparagus from Milberger Farms, with radishes right around the corner. Chief Fungi was able to visit Milberger Farms and our friends over at Excelsior yesterday.
What is your favorite sign of spring?
Al & the VRFH Team
Mel and Nanna packaging Pueblo Food Co. products at Excelsior
NEW: Seed to Kitchen products from Pueblo Seed & Food Co.!
Intro to Dan Hobbs & Nanna Meyer of Pueblo Seed & Food Co.
Originally from the Swiss Alps, Nanna's early years were spent on European glaciers, training as a member of the Swiss National Ski Team. As an athlete, Nanna's passion for food and nutrition stemmed from the early exposures to extreme environments, the interest in diets for athletes, and especially active women, and the love for whole grains, baking, and cooking. Her calling for better sport science support for women athletes, combined with her love for food, directed her to pursue a PhD in physiology and become a sport dietitian in the US. Nanna's practical work focused on helping athletes to adjust nutrition to their training plans which gave rise to The Athlete's Plate. With the urgento address climate change, food, and health, Nanna's work has been shifting to regional food systems and climate-adapted seeds, foods, and diets. With drought-hardy, diverse grains and legumes at the center of the plate and food literacy, she aims to restore human health and planetary resiliency in the American Southwest, which she calls home with her partner Dan.
Growing up in the Rockies, Dan backpacked all over the San Juan and Sangre de Cristo ranges and the Canyons of the Colorado Plateau, ate lots of marginal freeze-dried food and developed a great love of wilderness and the Southwest. While working on community health projects in the Andes and southern Paraguay he spent time with land-based people, which led to an ever-expanding interest in plants, seeds and rural life. Now having farmed for over 25 years, he is dedicated to diverse and landrace plants and pollinators adapted to arid regions. He delights in growing quality organic seed for farmers and gardeners and nutrient-dense and flavorful food for hard working people and backcountry explorers.
We are a family farm-based business located in Southwestern Colorado. Our mission is to renew and strengthen communities by stewarding the land and guiding the health of seed, food and people.
We grow a wide diversity of certified organic crops on 25 irrigated acres, including multiple varieties of garlic, open pollinated seeds, fresh vegetables, and heritage grains. We also partner with several other farms in southern Colorado and northern New Mexico to supplement our seed offerings and manage seed isolation distances. Our farming system is organized using principles and practices from rotational, conservation, regenerative, and biodynamic farming. We are also working on developing habitat and forage for pollinating insects. We have been growing seed and garlic for national seed companies since 1996 and have been supplying fresh specialty produce to regional restaurants and natural food stores for this same time period.
In 2022 we are launching a line of value-added grain, garlic, and pepper products under our new DBA Pueblo Seed & Food Company. We are seeking a few good B2B partners and this guide is an introduction to us, our products, and our practices.
From Seed to Kitchen literally means that our products are made from seeds grown by us. This adds a very special "terroir" to to our products, but it also has taken a lot of time to get "production-ready". During the last 7 years we trialed dozens of varieties of grain, increased seed supplies, developed unique recipes, improved infrastructure and implemented food safety protocols.
It is immensely satisfying for us to complete the agricultural cycle each year when we deliver nourishing food to people who appreciate it.
Blue Corn Biscochito Cookie
Rye Catcher Cookie
Colorado Mountain Muesli
Pueblo White Cream of Wheat
Rosemary Rye Porridge
Blue Corn and Cracked Rye Hot Cereal
White Corn Chile Grits
Lettuce & Bok Choi from
The Summers House!
Micah Summers of The Summers House
La Junta, CO
Hydroponic & Pesticide-Free
1 lb bundle
Aspargus season is brief! Enjoy this local treat while you can.
Be on the lookout for interview between Shane Milberger and Grub Guardian on KRZA this week!
Restock: Adobe Milling Co. Products!
Dove Creek, CO
Bolitas (are back!!)
Dried Cherries from
Rogers Mesa Fruit!
1/4 or 1/2 lb bag
Beets from the Rio Grande Farm Park
Carrots from Southern Colorado Farm
1 lb package
Pickled Spicy Cantina Carrots
1 lb package
Springtime Potato Asparagus Salad
from Live in Season by Kelly Liken
1 lb potatoes*
1 bunch asparagus cut into 1" length*
6 radishes shaved thin
1 Cup Sugar snap peas sliced thin
2 Tablespoons parsley chopped
2 Tablespoons dill chopped
2 Tablespoons Tarragon chopped
2 Tablespoons Chives chopped
salt and ground pepper to taste
1 Tablespoon Dijon mustard
2 Tablespoon shallot minced
1/4 cup lemon juice fresh squeezed*
1 teaspoon honey*
1/2 Cup olive oil (or sunflower/safflower oil*)
Cut the potatoes in half or quarters depending on their size. Place in a large sauce pot and cover with cool salted water. Bring to a boil and cook until tender, about 15 minutes.
Put all of the vinaigrette ingredients in a tightly seasled jar and shake it up! Allow to sit while the potatoes cook to meld the flavors together
When the potatoes are almost tender, add the asparagus to the water for 3 minutes. Fish them out and plunge them in ice water right away. This will keep them crispy and vibrant.
Strain the potatoes and immediately dress the hot potatoes with half of the dressing. Season them to taste and set aside to cool thoroughly while you prep the other veggies.
Jullienne the snap peas, shave the radishes either with a sharp knife or mandoline and chop the fresh herbs. When the potatoes are cool, toss everything together. There should be enough dressing but feel free to add more if you like it saucy.
Order your tickets for this year's Generosity On Tap, supporting the Food Bank Network of the San Luis Valley. Enjoy a silent auction, Gosar Sausage, at the Colorado Farm Brewery!
Hope to see you there!
TUESDAY 4 pm Order Deadline for
FRIDAY Delivery: San Luis Valley, BV, Salida, Leadville, Denver, Springs, Pueblo
FRIDAY 12 pm Order Deadline for TUESDAY Delivery:
San Luis Valley, Creede*, Pagosa Springs, Durango
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
Ally Jean aka AJ: Fresh Box Curator & Grub Guardian
Don Studinski: Hive Magician
Joshua Wagner: Wagz
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.