Important update:Friday order deadline is now 12 PM for Tuesday delivery/pick up. We need to get orders to producers earlier on Fridays in order to help with all around operations. Thank you for your understanding with this change!
Al & the VRFH Team
Here at Valley Roots we know the power of word of mouth. Most of our customers find us through recommendations from friends and it makes our hearts burst with joy! As our Chief Fungi constantly reminds us this business is all about relationships.
To celebrate, for the month of March we are declaring as "Refer a Friend" month.
HOW: Throughout the whole month of March, when you refer a friend to us and after they register and place their first order, we will give YOU a 15% discount on your next order. Simply email email@example.com their name and we will send you the discount code after we see their order come through!
Citrus from Ripe 2 U!
Bob Huspen, Delta County Native
1.5 lb bag
Purple Daikon Radish from Fields to Plate!
Fields to Plate Produce Team
NEW: Baked Goods from
Little Red Hen Bakery!
Emily Walker, of Little Red Hen Bakery
Whole Wheat Sandwich
French Sanwich Rolls
NEW Pastries: Scones:
Maple, Local Bacon & Cheddar Scones, Gluten-Free:
Apricot Almond Jam
Coffee by Topo Launch!
Katy Blanton, Coffee by Topo Founder
Pastes & Powders
Golden Milk Paste
Golden Milk Powder
Chocolate Covered Espresso Beans
Seed Ranch Flavor Hot Sauces!
Seed Ranch Flavor Team
Truffle Hound, 8oz
Everything But The Taco, 5oz
Doctor D's Restock!
Cofounders: James Beckmeyer, Stuart Dimson and Susan MacLachlan
Fall / Winter Vegetable Salad
1 cup barley, whole grain couscous, or quinoa
1 medium bulb fennel
1 bunch hearty greens, such as kale, chard, collard greens or beet greens
1 small beet
1 medium firm apple
1 clove garlic
½ cup nuts or seeds, such as pecans, almonds, or walnuts
1 medium lemon
¼ cup cider vinegar
1 Tablespoon Dijon mustard
¼ cup canola oil
. ¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces cheese, such as blue, goat, or Cheddar cheese
Rinse Quinoa thoroughly and cook grains following package directions. Transfer to a large bowl. Prepare rest of salad while you let grains cool completely. Rinse fennel, greens, beet and apple. Cut off any long stalks and fronds of fennel. Quarter fennel and cut out core. Slice thinly.Remove stems from greens. Stack leaves together, roll into a thick log, and slice thinly. Peel and cut beet into ¼-inch cubes. Cut apple into ¼ cubes.
Peel and mince garlic.
If using, crumble cheese or cut into 1/4-inch cubes
In a small skillet over medium-low heat, add nuts or seeds. Cook until fragrant, 3-5 minutes. Transfer to a small bowl to cool.
Rinse and cut lemon in half. In a small bowl, squeeze juice. Discard any seeds.
Add vinegar, minced garlic and mustard to lemon juice. Whisk with a fork to combine. While whisking, slowly drizzle in oil. Season with salt and pepper.
When grains are cool, add fennel, greens, beet and apple. Drizzle with dressing and toss to combine. Sprinkle with the toasted nuts and cheese, if using.
Vary the vegetables according to what you have on hand and what’s in season. Carrots, cabbage, pears, celery and dried fruit work nicely.
Add leftover cooked chicken, roast beef, or beans for added protein. Serve as a 4-person entrée.
Use any apples you like, such as Granny Smith, Pink Lady, or Fuji.
If your fennel comes with the feathery “fronds” still on it, you can finely chop and add some to salad to give it an extra punch of flavor.
Refrigerate any leftovers in an airtight container for up to 3 days.
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 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
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.