February 25th, 2024

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Monday 4 pm Order Deadline for Thursday Delivery* $250 Order Minimum for Complimentary Delivery *Friday Delivery for Denver "Telling a story is like reaching into a granary full of wheat and drawing out a handful. There is always more to tell than can be told." -Wendell Berry  START ORDER: CSA Site visit with Beth from Trout Creek Farm Dear local food system stakeholder,      We're responding to feedback, and are pivoting back to the weekly Mailchimp newsletter since the Fresh Sheet is a little quirky.       The team has been busy with producer production planning for the upcoming season! Pepita & Mycelium Architect toward Trout Creek Farm in BV & New Roots Farm in Cañon City. Chief Fungi has been visiting producers in Palisade & helped us secure a new to us vehicle, in which we're dubbing "Peaches".       As you may have noticed, we have been bringing on more products that are not grown in Colorado. We are cautiously adding products to add to our offerings during this off-season time. We will always be your one-stop shop for all things local, and we will supplement with out-of-state products as needed.           We're gearing up for Guidestone's AGRISUMMIT, Friday, March 8th! We couldn't recommend this summit more, and we hope to see you there! Wholeheartedly, Al & the VRFH Team Production planning with Armando from Elevation Farm & Orchard REMINDER: HOW TO ADD TO YOUR ORDER BEFORE DEADLINE Producer Highlight: Edgewater, CO When we fell in love and started a family in 2013, we didn’t expect to be starting a global chocolate business just a few years later. But life has a way of surprising us in the best ways possible. Bibamba has been an incredible way to connect our roots in America and Africa. Our business was built from the ground up—literally—when we purchased farmland in the Center province of Cameroon and planted cacao, plantain, and coffee seeds in 2015. Together we own and operate the farm, as well as a coffee farm in Cameroon’s Northwestern province. Bibamba's first harvest came in early 2020. We partnered with local artisans in Colorado to learn the craft of chocolate-making and perfected three original recipes for dark chocolate bark. Patrick now leads production in our small commercial kitchen in Denver, where we transform our beans, plantain, and other all-natural ingredients into delicious, premium chocolate.  Bibamba believes that raising the standards of Cameroonian products will earn a valued reputation and translate to higher prices and increased revenues not only for Smart Globe International and Bibamba, but for Cameroonian farmers. Prioritizing sustainability, SGI applies the best agricultural and processing practices to produce premium quality products for our customers. SGI works with reputable, certified transportation and storage services to ensure quality throughout the supply chain. SGI was formed in 2015 as a Colorado Limited Liability Company.  We support employees and their communities in the following areas: Educational opportunities including 3-month long internships for students in their community. Environmental protection benefitting their hometown through our sustainable farming practices. Fair wages and healthcare for our farmers. Child labor NEVER used. Sales: Buy 5 Chocolates get 1 Free, now through March 15th! New Products: Verde Juice Albuquerque, NM The inspiring story behind Verde Juice: In 2015, our founder, Kelly Egolf, embarked on a journey of healing after undergoing major jaw surgery. Faced with the daunting prospect of a liquid diet dominated by corn syrup-based shakes, Kelly refused to accept a life confined to bed for six months. Determined to find a better solution, she delved into the world of nutrition, blending cold-pressed juices with nutrient-rich greens, seeds, and nuts. The result? A remarkable recovery in a matter of weeks, not months. Today, Verde Juice stands as a testament to Kelly's resilience and innovation, offering an array of juice blends and adaptogenic wellness shots bursting with flavor and nutrition.  As a trailblazer in the rapidly growing HPP industry, Verde is helping to revolutionize the way fresh foods are processed without compromising on quality. HPP, the fastest-growing method in food processing, enhances the shelf life of perishables without resorting to chemical preservatives or heat pasteurization, ensuring safety by eliminating harmful bacteria, viruses, and molds while preserving the natural color, taste, and nutrition. Our HPP products proudly bear a "clean" label, embodying a commitment to purity and quality.  Christopher Ranch California Garlic As the nation’s only family owned commercial garlic farm, Christopher Ranch is unique in that our decision making is not based on the needs of shareholders, but rather on the needs of our customers and community. Whether it’s our dedication to maintaining a first-of-its-class food safety system, or our enduring partnerships with worthy local causes, you can be assured that when you choose Christopher Ranch, you’re investing in a company that stands for family, sustainability, and corporate social responsibility. Restock Roundup: Arizona Citrus Grapefruit Mandarin Oranges Tangelos Navel Oranges Staff Highlight: Meet Ryan Davis aka Pallet Jack Cowboy Ryan came to Crestone for mediation retreats to pursue his contemplative interests. The retreat center he was practicing at and cooking for orders from the food hub. He was looking for more work and started bugging Nick and then one day he got the call. Once the pandemic hit we started getting super buys and he moved to full time...the rest is food hub history! When he's not herding food he can be found practicing yoga and meditation, enjoying tabletop role-playing games, and hiking the beautiful Sangres. Recipe Corner: Spicy Orange Quinoa adapted from Kathy Patalsky Ingredients *local option available 1 serrano pepper, halved and seeded 1-1/2 cups vegetable broth 1/4 cup orange juice 1/4 teaspoon cayenne pepper 1/4 teaspoon saffron threads or 1 teaspoon ground turmeric 1 cup quinoa, rinsed 1 tablespoon olive oil 1 tablespoon dairy-free spreadable margarine 1 large onion, chopped 1 cup chopped fresh mushrooms 2 bay leaves 1 package (16 ounces) frozen mixed vegetables, thawed 7 garlic cloves, minced 1 medium orange, sectioned and chopped 3 tablespoons lemon juice 2 teaspoons grated lemon zest 2 teaspoons grated orange zest 1/2 teaspoon pepper 1/4 teaspoon salt Preparation Broil pepper halves 4 in. from the heat until skin blisters. Cool slightly; finely chop pepper; set aside. In a large saucepan, bring broth, orange juice, cayenne and saffron to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Meanwhile, in a Dutch oven, heat oil and buttery spread over medium-high heat. Add onion, mushrooms, 1/2 cup nuts and bay leaves; cook and stir until onion is tender. Add mixed vegetables, garlic and reserved serrano pepper; cook 4-5 minutes longer. Stir in orange, lemon juice, zests, pepper and salt. Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts. START ORDER: CSA The Local Dish: Save the date for Agrisummit in Salida! Agrisummit Info Save the date for this year's Seed Exchange at Joyful Journey Hotsprings! SLV Seed Exchange Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat. As always, we're here to help in any way we can! Copyright © *2024* *Valley Roots Food Hub*, All rights reserved. Our mailing address is: PO Box 35 Mosca, CO 81146 Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.

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