We are thrilled to back two San Luis Valley Fish producers into the Valley Roots Food Hub network! Colorado Catch in Sanford and Frontier Trout Ranch based in Saguache. The only way to get fish more fresh is by casting the line yourself. The fish come whole, un-gutted, on ice. Only one question remains: are you bold in the kitchen?
Al & the VRFH Team
Hybrid Striped Bass from Colorado Catch!
Raised to perfection, at just shy of 8000 ft. in elevation, in the beautiful San Luis Valley Colorado Catch has been sustainably rearing Hybrid Striped Bass since 1992. A second generation family owned and operated facility. Our family along with our farm technicians pride ourselves on producing Hybrid Striped Bass of the highest quality.
We raise our fish in circular tanks with cement floors. Within these tanks there is a current of water that continually flows allowing the fish to school and swim naturally. This technique produces a fillet that is firm and tastes clean creating a product that is second to none!
After the water is circulated throughout our farm, the nutrients that are available in the water are then utilized to grow small grains and alfalfa.
A hybrid striped bass is a cross between a male freshwater white bass(Morone chrysops) and a female striped bass(Morone saxatilis). When the two are combined, a firm texture delectable flavor is produced, which in many cases is more desirable than the wild species.
100% Farm Raised
Fingerlings are introduced into the farm and are raised to be harvested at a perfected market size. Each fish is graded and handled with care to ensure a uniform size and quality of fish. Impurities are continually removed from the tanks to help maintain pure flavor of every fillet. Once Market size is achieved they are carefully harvested by hand and packaged into cases to be shipped via refrigerated truck to wholesalers. Our fish are swimming until we receive your order and are delivered to our wholesalers with careful attention being placed on temperatures of the fish in order to preserve the quality that has been associated with Colorado Catch Bass for over 20 years. The end of the process results in an irresistible sashimi grade Colorado Catch Bass.
Colorado’s Frontier Trout Ranch is the state’s premier source of trout for the food service industry. Located in southern Colorado’s San Luis Valley, our sustainable, open-water system produces premium, farm fresh trout of many different breeds, including rare specialty seasonal trout. Our all-natural trout are grown in Colorado fresh water from a deep artesian well, providing the cleanest, freshest tasting hand-harvested farm-to-fork trout served in the region.
Located in the town of Saguache in the San Luis Valley of southern Colorado, the land upon which Frontier Trout Ranch sits served as a trout hatchery as early as the 1940s and by the 1960s was raising more the 500,000 trout annually. Similarly, the same deep artesian well that supplies the water for Frontier Trout Ranch and is an essential part of our ability to raise clean, healthy fish within a sustainable environment also proved valuable for the early fish farmers of the 1940s.
Because of the single-source, closed water system whose design allows for optimum control of the quality of the ecosystem, Frontier Trout Ranch is able to produce clean, naturally-tasting trout with no muddy flavor. Our trout are hand-harvested and farm fresh, offering a premium product to the market with no chemicals, hormones, artificial coloring, or antibiotics.
Frontier Trout Ranch hatches tens of thousands of eggs per week, raising each fish for 18 months before harvesting. The state-of-the-art facility provides a native environment for the trout, including free range raceways and ponds. This allows for the production of market-ready fish raised in an ecosystem full of natural food sources such as crawfish, shrimp, salamanders, minnows, and snails. This native environment free of pollutants provides the trout with a firmness and a true trout flavor via their symbiotic relationship with the other species with which they share the water.
At any given time there are hundreds of thousands of trout of all ages, sizes, and species within the closed water system. Radical advances in technology over the past decades have also greatly enhanced the quality, production, and recycling efficiency of fish farming in general. Specialized water monitoring and natural-based feed and medicinal treatments help create a healthier, higher quality trout.
We continue to make strides within the operations of the ranch by focusing on increased production efficiencies, including increasing rearing densities, improving recirculation technologies, developing superior strains of fish for improved growth, controlling maturation and gender, improving diets, and reducing phosphorus concentrations of effluents.
When it’s time to eat, do you know where your fish came from? When you’re eating clean, farm-to-fork trout from Frontier Trout Ranch, you can be sure that your fish were not bred in polluted oceans, lakes, and streams full of chemicals, pesticides, herbicides, radiation, and other waste.
Our all-natural, Colorado-raised trout set the standard because of the pristine nature of the water in which they live and the careful design of the ecosystem in which they are raised. Our fish are delivered to our distributor the day they are harvested and are never frozen. They are antibiotic-free, hormone-free, gluten-free, and are locally grown and naturally fed.
Our water source provides up to 3.4 million gallons of pure Colorado water every day. Mountain rainfall has been filtered for millennia through thousands of feet of deep sand and soil to reach the sealed, confined aquifer several thousand feet deep. If that’s not enough, we’ve strategically placed censors throughout the fishery to monitor the water quality, measuring oxygen saturation, phosphorous, nitrogen, and ammonia levels. In addition, water flow and temperature sensors help optimize oxygen, phosphorous, and nitrogen levels allowing for a maximum feed conversion ratio.
These safeguards, along with our numerous ranch-raised advantages, allow Frontier Trout Ranch to grow natural, healthy Colorado trout for the health-conscious consumer.
There is no denying the fact that you can literally taste difference in the quality of the water in which fish were raised. One bite of our farm fresh trout and you will notice the clean, fresh taste. Frontier Trout Ranch also has the advantage of year-round 60-degree water from our aquifer, an optimal temperature for raising trout. The cold water gives the trout a true cold-water flavor, the way trout are supposed to taste.
Our healthier, higher quality trout provide premium protein to your dinner table with no artificial pigment supplements, no hormones or antibiotics, and no chemicals or pesticides introduced into the growing environment. This leads to a true, hearty flavor that your customers will both enjoy and appreciate.
Arctic char are closely related to both salmon and lake trout and have many characteristics of both, but consumers sometimes prefer it to farm-raised salmon because it has a more delicate texture and a clean, mild flavor. The high fat content in Arctic char makes it well-suited for dry-heat cooking such as broiling and smoking. Arctic char tends to be considered of very high quality and not widely available, making it more desirable.
Whole, Un-gutted, on Ice
3-5 lb each
Price per Lb
Beef from Blue Range Ranch!
Blue Range Ranch
Blue Range Ranch is a grass-fed and grass finished cattle ranch located in the San Luis Valley near Saguache, Colorado operated by George Whitten and Julie Sullivan. We are certified Organic, GAP-4 animal welfare certified, and an Audubon Society certified Bird-Friendly ranch. We are also a Holistic Management International Outstanding Demonstration Site, and a mentor site for the Quivira Coalition New Agrarian Program. We are committed to restorative practices that result in soil health, functioning grassland ecosystems, viable small scale ranching, and nourishing food for our community!
NEW: Coffee by Topo!
Coffee by Topo founder, Katy Blanton
We started Coffee by Topo in the summer of 2020 when the Salida Farmers Market was in need of a coffee vendor. Katy began by developing recipes in her kitchen. She then took to the streets on her bicycle and popped in on friends’ homes and workplaces to test her product. Naturally, Topo’s beverage delivery service developed shortly thereafter. Bike & scooter deliveries, catering, farmers markets, festivals, and CSA's are all a part of what we do! Coffee is our passion, community is our purpose.
Coffee by Topo has an extensive product line to up your beverage game! They use high quality ingredients to make epic drinks you can enjoy from your home. Cold brew, seasonal chai, and golden milk are their staples. Topo the mornin to ya!
Cold Brew 16 oz
Golden Milk 25 oz
Chocolate Covered Espresso Beans 75 g
Golden Milk Paste 6 oz
Golden Milk Powder 50 g
Turmeric Powder 75 g
Valencia Flour Mills Restock!
Kathy and Jose Cordova of Valencia Flour Mills!
Blue Cornmeal Pancake Mix
2 lb bag
Spiced Beet Dip
1 1/2 pounds beets (roughly 3 medium beets)
8 garlic cloves
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup tahini
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1 tablespoon za’atar
2 tablespoons crumbled feta
Pita, for serving
Preheat the oven to 350°F. Peel the beets and cut into quarters. In a small bowl, toss with the garlic and 2 tablespoons olive oil and place in a baking dish. Cover with aluminum foil and roast for 30 minutes. The beets will be very tender when a small knife is inserted in the middle (be sure to test out a few larger pieces); if beets are not easily pierced, roast for an additional 10 to 15 minutes and test again.
Once the beets and garlic cool slightly, place them in a food processor and process until combined. Add the tahini, lemon juice, and salt and blend again, scraping any bits off the sides. Process again, pouring the remaining 1/4 cup olive oil in a slow stream into the food processor while the mixture is blending. Once all the ingredients are added, process for 3 minutes or until the mixture is very smooth. Transfer to a plate for serving or into a container and refrigerate.
To serve, sprinkle za’atar over the dip, add the crumbled feta cheese on top, and finish with a hefty splash of extra-virgin olive oil. Serve with pita for dipping.
You may have noticed a new "Giving Box" section at the top of the market. We are excited to launch a dividened program for our Farmers, Ranchers, and Producers this year. Feeling extra generous? You can now "Tip your Farmer" in the online market. All tips will go directly into our dividend program and be distributed to our producers at year's end!
TUESDAY 4 pm Order Deadline for
FRIDAY Delivery: San Luis Valley, BV, Salida, Leadville, Denver, Springs, Pueblo
FRIDAY 4 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
Ryan Daugherty aka RyDawg: Earth Surfer
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.