It's the time of year when our seasonal produce includes lots of storage crops as producers are working on production plans for next season. Of course year round, our staples of meat, eggs, dairy, and value-added items never cease! Shopping local, you see first hand the intimate way we used to eat before a globalized food system. We hope you're still choosing local first when & where you can!
Al & the VRFH Team
Limited Time Special: Ground Beef from Callicrate Beef!
The Great Plains
Mike Callicrate is an independent cattle producer, business entrepreneur and political activist. He serves as an outspoken leader in addressing the rural, social and cultural impacts of current economic trends.
A native of Evergreen, Colorado, he earned a bachelor’s degree in animal science from Colorado State University in 1975 and later moved to St. Francis, Kansas, where he started farming and ranching. He and a small group of investors built a cattle feeding operation there in 1978. In 1986, he left that operation and built his own independent 12,000-head feedyard nearby.
Frustrated by the castration equipment he was using in his feedyard, he invented the Callicrate Smart Bander in 1991. The popular humane, bloodless, and drug free method is still manufactured in St. Francis, contributing more than 30 jobs to the local community.
In 2000, he formed a value-added meat company called Ranch Foods Direct. The fabrication plant and retail store processes and markets high quality all-natural beef in Colorado Springs.
Since the mid-1990s, Mike has been actively involved in social and political efforts to improve the welfare of family farms and to restore effective publicly-regulated markets.
He was a founding member of several farm advocacy groups including the Organization for Competitive Markets, R-CALF and the Kansas Cattlemen’s Association. He also was a lead plaintiff in a class action lawsuit against the world’s largest meatpacker, IBP, now part of Tyson Foods, alleging unfair and discriminatory marketing practices.
In recognition of his efforts, he has received the “Westerner of the Year” award from Western Ranchers Beef Cooperative; the first ever Legacy Award from the Kansas Cattlemen’s Association; and the Carl L. King Distinguished Service Award from the American Corn Growers Association.
Mike has been an advisor for the films Food Inc. and FRESH, and is cited in several books including The Omnivore’s Dilemma and Fast Food Nation. He is revered as the “go-to expert” for understanding negative consequences of trends in the modern meat industry.
1 lb package
Quinoa restock from
White Mountain Farm!
White Mountain Farm
1, 5, or 25 lb
Quinoa, McCamant's Black COG
1, 5 or 25 lb
Quinoa Premium Blend
12 oz or 25 lb
Quinoa, McCamant's Special Blend 25 lb bag
Table Carrots from
Fields to Plate Produce!
Fields to Plate
Harrow Sweet Pears from Ela Family Farms!
Ela Family Farms
3 lb or 20 lb case
Spaghetti Squash from
3-5 lb avg
Blue Moon Goodness!
Blue Moon Goodness
Colorado Springs, CO
Vegan Green Chile
16oz jar or 1 gallon jug
Lois's Recipe Corner!
Spaghetti Squash Beef Stuffed Boats
adapted from Taste of Home
1 medium spaghetti squash (about 4 pounds)
1/4 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1/3 cup shredded part-skim mozzarella cheese
Sliced fresh basil, optional
Preheat oven to 375°. Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill dish with hot water to a depth of 1/2 in. Bake, uncovered, until tender, 30-40 minutes. Reduce oven setting to 350°.
When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
In a large skillet, cook beef, onion and green pepper over medium-heat until meat is no longer pink, 3-4 minutes, breaking up beef into crumbles; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir 2 minutes. Add tomatoes; cook and stir 2 minutes longer. Stir in squash.
Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
Bake, uncovered, for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with basil.
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
Angelica Quintana: Kitchen Angel
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.