This is your last opportunity to use the LOCALLOVE23 discount! Don't forget to add the code to the discount box upon checkout. Please note, we are unable to retroactively add the discount to orders.
Al & the VRFH Team
Fuji Apples from Rogers Mesa!
& According to Chief Fungi, these Fujis are "The best apples I've had in my whole life!"
Abundant Life Organic Farms!
NEW: Sourdough Whole Wheat from Little Red Hen Bakery!
Price PER LB
RESTOCK: Pastificio Pastas!
Back in stock:
Campanelle & Zucca
Restock: Frozen Pueblo Chiles from Milberger!
Pueblo Chile Roasted & Chopped
Mild Anaheim Whole
2 lb package
RESTOCK: Zia Tortilla Chips!
Green Chile Cheddar
Lois's Recipe Corner!
Pumpkin Chili adapted from Well Plated
*local option available
1 tablespoon extra virgin olive oil*
1 small yellow onion diced*
1 large potato cut into 1/2-inch chunks*
2 red bell peppers diced
1 green bell pepper diced
3 cloves minced garlic about 1 tablespoon
2 pounds ground beef*
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon chili powder*
1 1/2 teaspoons chipotle chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups pinto beans, soaked overnight*
1 15-ounce pumpkin purée (roasted pie pumpkin & pureed in a food processor)*
1 15-ounce can tomato sauce
1 15-ounce can fire-roasted diced tomatoes in their juices
1 1/2 to 2 cups low-sodium chicken broth or vegetable broth or water
Sliced jalapeno avocado, chopped cilantro, red onion, and/or non-dairy plain yogurt, for serving
Heat the oil in a Dutch oven or large soup pot over medium heat. Add the onion, sweet potato, red and green bell peppers, and garlic. Sauté for 5 to 7 minutes, until soft.
Add the turkey, salt, and pepper, and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
Once the meat is browned, add the chili powder, chipotle chili powder, cumin, cinnamon, and nutmeg. Stir and cook until very fragrant, about 30 seconds.
Add the beans, pumpkin, tomato sauce, diced tomatoes in their juices, and 1 cup chicken broth (or water). Bring to a gentle simmer.
Let simmer, uncovered, until the chili thickens further, about 30 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add additional broth or water to reach your desired consistency.
Toward the end of the cooking time, taste, and adjust the seasonings as desired. Add more chipotle chili powder for an extra smoky/spicy kick (be careful; a little goes a long way) and more salt and pepper as needed. Serve hot with desired toppings.
The Local Dish!
If you have not completed the survey, (and are a resident of the San Luis Valley) & have 13 minutes to spare please do so at the link below! The survey closes in just 2 days! Please share it widely with your networks.
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: Director of Business Development & Grub Guardian
Joshua Wagner: Wagz
Alex Disbrow: Tater
Prester Kochlee: Ocotillo
Jeff DeMers: Beef Eater
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.