Colorado Grain School participants serving up lunch
Dear local food system stakeholder,
Our team had quite the local food filled weekend! Sunday we catered for Grain School! (Photos above) Angelica, of PrepFuelSLV led us in the kitchen and we can't stop thinking about her blue corn cherry cream filled donuts! The meal also consisted of a local charcuterie board, cherry peach beet salad, yak Shepard's Pie, along with an apricot galette. Cari from infiniTEA Farm assembled some beautiful medicinal floral arrangements & Chief Fungi made his signature Mosca Mule.
After hard work in the kitchen, our crew was treated to our 2nd annual team dinner at Zapata Ranch! (Photos below). Chef Ivan made a delicious meal of coal cooked vegetables, tacos el pastor, fire roasted chicken, and minuza salad. Taking the time to honor our work, our individual contributions, & breaking bread together in a beautiful setting is principal to the relationship building of the local foods system. Cheers until next year!
Field Notes: Pick up locations are for your convenience, but we do recommend picking up your orders by the delivery date or within 24 hours of delivery. Food is picked and packed fresh just for you and we have been seeing boxes left at pick up locations. FROZEN items are ALWAYS separated from the rest of your order. Either in a cooler or chest freezer if available. Our team highlights frozen items on your packing slip as an extra reminder. Also, be sure to keep updated credit card, physical address (we do not deliver to PO Boxes), & contact information on file for our team. Thank you!
Al & the VRFH Team
Chef Ivan, head chef at Zapata Ranch presenting the menu to the Food Hub team
Online shopping of food definitely has its quirks to get used to! All of our meats are sold price per pound. Each cut of meat has the estimated weight in the item description. As a food hub, we purchase whole animals from our producers and receive limited cuts and organs with mostly ground each time we bring in a new animal. We believe this is the natural and sustainable way of working with meat. We hope you get adventurous in the kitchen this week and try a new cut of meat from Laz Ewe beef & Larga Vista Ranch pork that you haven't tried before! Let us know how the experience goes.
Corn Peach Tomato Salsa
*=Local Option available!
1 cup sweet corn cut from cob*
1 cup peaches diced*
1 cup tomato diced*
¼ cup red onion diced*
½ cup green onions sliced
1 teaspoon garlic chopped
2 tablespoons sriracha sauce
3 tablespoons cilantro chopped
¼ cup olive oil
½ teaspoon cumin
1 tablespoon sherry vinegar glaze
½ teaspoon salt
½ teaspoon pepper
Mix all ingredients together and serve with Zia Tortilla Chips*.
TUESDAY 4 pm Order Deadline for
FRIDAY Delivery: San Luis Valley, BV, Salida, Leadville, Denver, Springs, Pueblo
FRIDAY 12 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
Ally Jean aka AJ: Director of Business Development & Grub Guardian
Joshua Wagner: Wagz
Angelica Quintana: Kitchen Angel
Alex Disbrow: Tater
Isabella Chambers: Fresh Box Curator & Apline Aslan
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.