Thank you to all who came out to First Fridays in Alamosa on Friday! We had a lovely time engaging with customers new and old. The MoKi Sopapillas & Posole were so delicious! Catch us there the First Friday of the month through November!
Shoutout to those who attended the annual Joyful Journey Seed Exchange! What a beautiful day to convene, share seeds and knowledge with one another.
Please update accounts with any change of address or phone number so our team is sure to deliver to the correct location!
Reminder, meats are sold price per pound, with average total weights in the item line. For example, if a roast is $14/lb, average weight 4 lb you can expect the total to be $56. We weigh out meats after orders are placed so you can expect your bill to increase if meats are on your order.
Al & the VRFH Team
Lettuce & Bok Choi from
The Summers House!
Natalie Summers of The Summers House
Hydroponic & Pesticide-Free
Citrus from Ripe 2 U!
Ripe 2 U
Pink Rio Red
3 lb bag
3 lb bag
Meyer & Lisbon Lemons
1.5 lb bag
*Nearing end of citrus season! Stock up while you can!
New Origins & Blends from Mountain Phoenix Coffee!
Bryan Josling, Mt Phoenix Coffee
12 oz Wholebean or Ground
5 lb Wholebean
Restock: Doctor D's Water Kefir!
6/12 oz case
Restock: Seed Ranch Flavor!
Seed Ranch Flavor
The Quinoa Cookbook!
Quinoa Stuffed Mushrooms
from The Quinoa Cookbook by Eliza Cross
24 large button mushrooms*
2 tablespoons oil (sunflower or safflower*)
1 1/2 cups cooked quinoa*
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated parmesan cheese, plus extra for topping
3 tablespoons finely chopped flat leaf parsley
Preheat oven to 350 and grease a baking sheet. Wipe mushrooms with a damp cloth and snap off the stems. Arrange caps on baking sheet. Finely chop stems.
In a large skillet over medium flame, heat the oil and add chopped mushroom stems and garlic. Cook, stirring occassionally, for about 4 minutes, or until garlic starts to brown. Add teh quinoa, salt and pepper, and continue to cook, stirring gently, for another 3 minutes. Remove from heat and add the Parmesan cheese and parsley, stirring just until combined.
Spoon the mixture into the mushroom caps and bake for 15 minutes, or until heated through and lightly browned. Remover from the oven; transfer to a serving plate. Sprinkle with additional parmesan cheese and serve warm. 24 pieces.
MountainFilm On Tour!
This Friday, April 8th at the Vali 3 Theater in Monte Vista is the MountainFilm On Tour! SLVGO is hosting the event and there will also be a silent auction. We hope to see you there!
MoKi Restoration Project!
More info about the Mobile Kitchen (MoKi) restoration project.
Our partner program, the MoKi (Mobile Kitchen) is starting a Crowd Funding Campaign in order to restore it to a more efficient operation! This initiative will help them to create more opportunities to access local foods and serve our community in greater ways.
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.