The Valley Roots Staff was treated to dinner at Zapata Ranch last Tuesday for our summer retreat! We had such a wonderful time served by Chef Chase. Chase is a long-standing customer with us, and is a true artist with food! The multi-course meals are prepared family-style, and Chef presents them to the guests giving background to each dish.
Zapata Ranch is part of the Ranchlands family (two ranches in Colorado, one in New Mexico) and invites guests from all over the world for 3-7 night stays. Part of the magic eating at Zapata, is guests do not know what they are eating until they sit down for dinner (they do accommodate for dietary restrictions)! We highly encourage folks to seek Zapata Ranch out for a stay-cation or to share the idea with out-of-town family and friends.
Al & VRFH Team
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
Piper Meuwissen: Dancin' Dirt Specialist
Ally Jean aka AJ: Fresh Box Curator & Grub Guardian
Garlic Scapes from
Ring a Ding Farms!
Ring-a-Ding Farms, LLC is an organic vegetable farm located in the beautiful Rocky Mountains in Southern Colorado (near Salida). They are specializing in baby green production and have a GAP-certified washing operation where they are producing super clean ready to eat greens.
Our approach is one of minimal inputs. We are hoping to get all nutrients from green manure and all fuel from on-farm produced biodiesel. We hope this, coupled with our gravity feed irrigation and avoidance of plasticulture, will make our farm as closed-loop as possible.
by the bunch
1 lb bag
What are Garlic Scapes?
Garlic Scapes are distinguished by their lengthy, smooth, and solid green stems. Scapes can be long and straight or coiled and bent at various points along the length of the stem. Scapes are free of leaves aside from the spathe at the top of the Scape. Depending upon maturity of the Scape, the spathe can be thin and petite or bulbous and split open. Scapes release a pungent oil and robust peppery flavor when pressed. Its flavor is similar to that of green garlic, only milder with grassy and nutty tones.
Garlic Scapes can be used both as a vegetable and an herb in raw and cooked preparations. They can be grilled, roasted, sautéed, chopped, and added to soups or pureed into sauces. When grilling, try tying the scape in a knot before cooking to make it easier to flip with tongs. Cooking Scapes will mellow the flavor and impart a sweet undertone. They work well in flavor infusion recipes such as compound butter, hummus, and fresh pesto and are ideal for pickling and preserving for future seasons. Pair with other vegetables that are in season in late spring such as artichokes, spring peas, fava beans, morel mushrooms, early summer squash, new potatoes, radishes, and citrus. Scapes also compliment flavors of eggs, olive oil, duck fat, bacon, garlic, pine nuts, white beans, lemon juice, arugula, sea salt, robust cheeses, and fresh herbs such as basil, oregano, and parsley. Garlic Scapes will keep up to three weeks when stored in a paper bag or wrapped in paper towel in a sealed container in the refrigerator.
Tempura Garlic Scapes with Garlic Scape Aioli
Tempura Garlic Scapes
1 pound garlic scapes
3 1/2 cups canola oil for deep frying
2 egg yolks
2 cups ice water
1/4 cup ice cubes
2 cups flour, cake or all-purpose
Garlic Scape Aioli
4 or 5 garlic scapes, straggly tips removed
1 tablespoon capers
1 egg yolk
Crushed red pepper flakes
1/2 cup olive oil
1/2 cup neutral oil such as grapeseed, canola, or vegetable
1 tablespoon vinegar (optional)
In a food processor, pulse the garlic scapes with a pinch of salt until finely minced, scraping down the sides of processor as necessary. Add the capers, egg yolk, and juice of half a lemon and process until combined.
With the motor running, pour the oil through the food pusher insert so that it enters the processor through the teensy hole at the bottom — this allows the oil to enter very slowly and will ensure that the aioli emulsifies.
After all of the oil has been incorporated, stop the motor and taste. Add more salt and a pinch of crushed red pepper flakes if necessary. Add more lemon or, if the aioli is needing more bite, add the vinegar. Process again, and continue adjusting as needed until it tastes right. Store in the fridge until ready to serve.
Patty Pan Squash from
Lettuce & Kale from
1/2 lb bag lettuce mix
bunches of kale
White Mountain Farm!
1 lb bag
Yak from Fransen Family Farm!
2 lb package, frozen
We are VERY excited that we are now able to accept SNAP benefits! Caveat: SNAP participants must come to our warehouse to receive and pay for their orders. Delivery is NOT available at this time. Order online as usual, and enter a Purchase Order (PO) with your initials, date, & SNAP in lieu of a credit card payment
(ex: AS 2/25/21 SNAP).
Address: 5401 Terry Street, Mosca, CO 81146
Attention: Denver Customers!
We are working with a last-mile delivery service, Bondadosa in Denver. Delivery fees are based on your location from their warehouse 3755 Wazee Street. The delivery fees are as follows:
15 mile radius=$5.99
15-20 mile radius=$7.99
20-25 mile radius=$9.99
25-30 mile radius=$11.99
We are only operating to Denver on the Tuesday order deadline/Friday delivery cycle.
TUESDAY 4pm Deadline for FRIDAY Delivery
(Denver, CO Springs, Pueblo & Regional)
FRIDAY 4 pm Order Deadline for TUESDAY Delivery
(Regional ONLY: San Luis Valley, BV, Salida, Creede*)
$250 Order Minimum for Complimentary Home Delivery