We had a great time in Montrose at the Western Colorado Food & Farm Forum. This year's theme "Farming & Ranching in the New Normal" offered unique seminars on the challenges facing our agricultural community today with resilient measures at the core of solutions. Shoutout to past CSA Coordinator, and Event Coordinator for the Forum, Amanda Laban, for a great weekend!
Al & the VRFH Team
Honey Rock Landing!
3 lb bags
Purple Daikon Radish from Fields to Plate!
Pickled Beets are Back!
1 lb package
2 lb bags
Lamb from Haugen's Mountain!
Taos Bakes Restock!
Pueblo Seed Co.!
Stock up for your 2022 gardens!
SNAP customers: You can pay for seeds with SNAP dollars at our warehouse in Mosca!
Lois, one of the Cooking Matters Coordinators will feature a seasonal recipe here in the newsletter for cooking inspiration! Are you 18 & over and a caregiver of children between 0-5 and interested in Cooking and Nutrition classes? Reach out to Lois: firstname.lastname@example.org for more info on how to get involved with Cooking Matters!
Carrots and Potatoes roasted with Onion and Garlic
Preheat oven to 425 degrees.
Combine carrots, potatoes, onion and garlic with melted butter or oil in a 8 or 9 inch glass pan.
Season generously with salt and pepper, toss.
Cover pan with aluminum foil and bake for 30 minutes.
Uncover, stir and continue baking for another 20-30 minutes, stirring occasionally to lift bottom portions to top to allow to brown and crisp.(or until browned to your satisfaction)
Great side dish or main dish . Serve with a protein or with brown rice and a fresh green vegetable .
4 Carrots (large) cut diagonally into 1/2 inch slices
5 potatoes cut into bite size chunks
1 medium onion cut into 1/8ths
3 cloves of garlic diced
4 tablespoons of butter ( coconut oil can be substituted)
Local Foods Eating Challenge!
The logistical service that Valley Roots Food Hub (VRFH) provides every week means that local food is conveniently accessible even in rural San Luis Valley. The online grocery store is open all-year-round and features Colorado quinoa, potatoes, meats, dairy, fruits, vegetables, sunflower oil, and pantry items. In addition to providing fresh ingredients, VRFH offers recipe inspiration, farmer & producer shoutouts, and member perks. The Summer & Winter CSA Fresh Box program provides households with a weekly box of seasonal produce with paired recipes for cooking inspiration.
The food distribution business got started officially in 2014, and it is now an initiative within the umbrella nonprofit named the San Luis Valley Local Foods Coalition. VRFH drivers deliver to Creede, South Fork, Del Norte, Monte Vista, Alamosa, Crestone, & Saguache; they even deliver beyond the San Luis Valley to Colorado Springs, Denver, Pagosa Springs, Salida, and Buena Vista. Customers can pay with SNAP at the warehouse in Mosca, CO.
Now that you know about the Valley Roots Food Hub…are you up for a 2022 local foods challenge? Whether you are health-conscious, local-business conscious, or environmentally-conscious, eating locally and seasonally has many benefits. The nutrient-dense foods grown in Colorado can improve your own personal health, the economic stability of regional farmers, and the biodiversity of soils. Plus, they taste delicious! Starting today, the Valley Roots Food Hub is challenging you to incorporate Colorado-grown foods into your daily diet. Challenge: use a local ingredient in every meal. Incentive: Customers who order twice in February (min $50 each) and send us a photo of a meal featuring a local ingredient will be entered to win a $25 gift card!
To take on this challenge cheaply and efficiently, first stock up on bulk pantry items: beans, flour, quinoa, sunflower oil, butter, garlic, onions, and honey. These items will last a while and are common ingredients in recipes. Quinoa can serve as a local substitute for rice (it takes ~20 minutes to cook on a stovetop), and sunflower oil can be a replacement for whatever cooking oil you use.
Then, stock your freezer with Colorado meats: chicken, bison, pork, yak, and beef. Vegetarians might enjoy bulk beans!
Finally, challenge yourself to make a weekly habit of ordering fresh fruits, vegetables, and dairy. The current winter selection includes beets, lettuce, carrots, microgreens, citrus, apples, mushrooms, and potatoes. Cheese comes in a variety of flavors: gouda, goat chevre, cheddar, green chile jack, asiago, etc. The summer will bring more variety. If you have a hard time remembering to order, don’t fret: Summer CSA Fresh Box sign-ups will launch in Spring; pay up front and receive a weekly box for 13 weeks.
How does the Valley Roots Food Hub work?
Valley Roots Food Hub partners with regional farmers to list available products on the virtual marketplace. Customers place orders by 4 pm on Tuesdays or Fridays. VRFH then notifies farmers and producers about the orders that have been placed, so they can prepare the orders. VRFH drivers make the rounds on Mondays and Thursdays, picking up fresh produce, meats, dairy, and value-added items from the sources and bringing them to the warehouse location in Mosca, CO. Meanwhile, at the warehouse, a team of VRFH aggregators sorts shelf-stable items and incoming fresh items according to detailed order slips. Once all the food has been arranged and labeled for its final destination, VRFH drivers make the rounds again, this time bringing the bounty to refrigerated pickup locations, individual homes, restaurants, schools, and other client destinations.
TUESDAY 4 pm Order Deadline for
FRIDAY Delivery: San Luis Valley, BV, Salida, Leadville, Denver, Springs, Pueblo
FRIDAY 4 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.