From all of us at Valley Roots, we wish you and yours a safe, healthy, and local foods-filled start to the New Year!
With the New Year, we are welcoming changes. We will be going down to a monthly newsletter so we can refocus on weekly ops and that each newsletter is jam-packed with curated and seasonal updates.
Please look for our Fresh Sheet every Friday, coming to your inboxes. This will give you a preview of what's available in the market for that week and a reminder to place your order.
Order deadlines are back to Mondays at 4 PM for Thursday delivery, with Friday delivery for Denver & Cañon City.
Al & the VRFH Team
Based in the Northern SLV, Alpine Valley Mushrooms produces certified organic mushrooms with a focus on hyper-local species and practices. Partnering with other local organic farms to source growing mediums and an emphasis on foraging, cloning, and cultivating out local mushroom species specific to our region. With a mantra of “you are what your mushrooms eat” you can know your mushrooms were grown with integrity and the highest of standards in small batches on a family farm.
Through a combination of art and science, we grow our hyper-local mushrooms specific to our Alpine Valley region. Through foraging, cloning, and growing out local species, inspired by biomimicry. Partnering with other local organic farms to source growing mediums ensures a close connection with our mushroom cultivation process. With a mantra of “you are what your mushrooms eat,” you can know your mushrooms were grown with integrity and the highest of standards in small batches on a family farm.
Vafels from Boulder, CO
Stroopvafels are a modern, plant-based version of the classic Dutch style stroopwafel designed to fuel your move. Flavors include caramel, maple, coffee, and speculoos and come 12 to a case.
Foxtown Farm in Buena Vista, CO
Enjoy these new Gourmet Honeys from Foxtown Farm. Turmeric & Ginger Honey.
Orange Patch Citrus from Arizona
Worth the Drive Bakery in Monte Vista, CO
Meet Steve Logé aka Tree
Steve Logé grew up on the western slope in Grand Junction, CO. Born to an avid sportsman and artist, Steve was raised with a profound appreciation for the beauty of hunting, fishing, and exploring the outdoors. After some time living in Boston, then Denver, Steve and his partner, Mags, migrated to the San Luis Valley seeking bigger spaces and simpler living. You can find him driving the west route, delivering to Durango and the neighboring communities. When he’s not at the food hub, you can probably find him somewhere in the Sangre de Cristo mountains, climbing or skiing.
1 large head of radicchio, leaves separated, torn if large
4 satsumas or blood oranges or 3 medium oranges, peeled, sliced into rounds, seeds removed
2 Tbsp. white wine vinegar or red wine vinegar
2tsp. toasted sesame seeds, lightly crushed
Preheat oven to 450°. Pat chicken breasts dry with paper towels; season on all sides with salt and pepper, then rub with 2 Tbsp. oil.
Heat a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook, undisturbed, until skin is deep golden brown, about 3 minutes. Turn chicken over with tongs and transfer skillet to oven. Roast chicken until cooked all the way through, 15–17 minutes. Transfer to a cutting board and let cool 10 minutes.
Meanwhile, cook garlic and remaining ⅓ cup oil in a small skillet over medium heat, stirring occasionally, until garlic is fragrant and pale golden, about 4 minutes. Immediately pour garlic oil into a small bowl and stir in paprika, coriander seeds, and red pepper flakes; season with salt.
Cut chicken off the bone, then slice ½" thick; discard bones.
Toss endive, radicchio, and satsumas with vinegar and half of spiced garlic oil in a large bowl to combine; season salad with salt and pepper.
Divide salad among plates or shallow bowls; top with chicken and drizzle with more spiced garlic oil. Sprinkle sesame seeds over.
The Local Dish:
Did you know thatSan Luis Valley Local Foods Coalitionis the non-profit of the month atNarrow Gauge Book Cooperative?! This means for every purchase you make at the Book Coop you will be asked if you'd like to round up your change to the nearest dollar. Those funds will then be donated to the LFC! Such a win-win, shop local & support our local community! We recommend checking out Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants by Robin Wall Kimmerer, A Tortilla Is Like Life by Carol Counihan (& one of our all-star CSA customers!), and The Last Ranch by Sam Bingham. You can read on more in their monthly newsletter!