Starting today, we are offering 10% off on all orders through the month of February when shopping in the CSA market! Why? Well, you, our CSA customers, are driving the local food system, seeding regenerative agriculture, and building the local economy. Thank you for choosing local first. Every week we are humbled by the growing network of customers seeking us out!
Al & the VRFH Team
NEW: Mac'n'Cheese & Grits from FishSki Provisions!
The Great Plains
FishSki Provisions is committed to making the best tasting Mountain Southwest foods possible and using our sales to ensure that we always have great waters to fish, mountains to climb, and snow to ski.
FishSki provides healthy foods made with real ingredients: In order to make the best tasting foods you need the best ingredients. We use GMO Free pasta, milk, and peppers; Hatch Chile; real rBST free cheese; and gluten free corn grits. All our recipes have no artificial flavors or fake colors.
We will continue to source, pack, and transport our foods in the most environmentally responsible manners possible. All our bags are recyclable and we take every opportunity to recycle and compost. We are currently looking for responsible biodegradable, or compostable, shelf stable packaging - let us know if you have our future packaging! And most importantly we use our business to conserve and protect our outdoor heritage. At least 3% of every sale is donated to conservation and recreational access. Current FishSki Provisions sales are supporting stream restoration efforts by the Boulder FlyCasters Chapter of Trout Unlimited, trail restoration on Colorado high peaks, Colorado Backcountry Hunters and Anglers, Rio Grande watershed awareness, Native Rio Grande Cutthroat Trout reintroduction in Sand Dunes National Park, and Colorado Trout Unlimited's Youth Camp. FishSki Provisions is a Trout Unlimited Business Member and a Corporate Partner of Colorado Backcountry Hunters and Anglers.
Macaroni & Cheese:
Red Hatch or Green Hatch Chile
Easy Cheddar Grits
6oz package or 6/6oz case
Hemp Products from
High Mountain Pure!
Dion Oakes with HMP
Monte Vista, CO
Hemp Heart Protein Powder
Hemp Protein Powder
Hemp Heart Oil
Honey Smoked Salmon Restock!
Honey Smoked Fish Co.
8 oz package
Cameo Apples from
Pie Pumpkin from Devries Farm!
3-5 lb avg
Chocolate from Bibamba!
Palms & Paradise
Best of Both Beans
Lois's Recipe Corner!
Easy Homemade Meatballs adapted from Budget Bytes
*local option available
In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 meatballs, approximately 2 Tbsp in volume each.
Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
Bake the meatballs for about 15 minutes, or until lightly browned.
Transfer the meatballs to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until the meatballs are cooked through
Serve with Pastificio Pasta or other pasta
You can freeze the meatballs either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.
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.