Local Foods+Breaking Bread=Resilient Community

"Continuous effort - not strength or intelligence - is the key to unlocking our potential." Winston Churchill

Dear folks,

Your chickens are still on the ground, your lettuce is growing in the greenhouse sun, your potatoes are still in storage, and your asparagus is considering poking its verdant spears through the soil surface.  Over the next week these local foods will be harvested, procured, and delivered to our region's top local food chefs and venues for our annual Farm to Table CSA events.
Our local food system is not a factory, nor is it a tap that can be turned on or off to suit the whims of the market.  It is a calculated and passionately planned ecosystem of hard working individuals, meticulously tended nutrient cycles, and the miracle of soil, water, and sunlight.  As such, we need to know how many people to expect at each Farm to Table dinner so we can adequately plan.  You can purchase tickets here:

https://valleyrootsfoodhubcsa.localorbit.com/users/sign_in

May 19th:  Kristopher Sackett WIlliams and Julie Kimbrough at Seasons Cafe in Salida are busy opening their new location right on the banks of the mighty Arkansas River.  They have got some tricks up their sleeve for sure and you want to find out what they are while enjoying Salida's most powerful restaurant location at the hands of this game-changer duo and their loyal staff!  To have such dedicated local food restaurantuers landing such a location will be a monumental event in the history of the Central Colorado local food system.  Just watch, dine, and partake in this welcomed anomoly of fiecely-local and almost completely Organic, non-GMO, and Fair Trade.  We just booked Pint and a Half, one of Salida's favorite music duos!

May 20th: Scott and Lynette Tieder at Our Food is Art has some serious gears churning.  You probably know their gluten free bakery items sold at several locations around the community, but this is a chance for Scott to get creative and prepare something special from the Living Arts Institute kitchen which is powered by solar hot water (exclusively) and biogas (in part) made from food scraps.  Oh yeah, we'll save some biogas to flare at night so you can witness nature's most elusive and beautiful colors of orange, purple, and blue: the original Eternal Flame.  Peter Anderson will be releasing and reading from his new book, and there's some rumors of some other spoken word happenings.  Expect some acoustic music around the camp fire into the night with Steve and Trevor Storm and friends.

May 26th:  Many of you have noticed that the strip of Alamosa chain stores is interrupted by something different called Locavores.  Long time potato farmers, Wendi Seger and her husband Matt have brought a trend-setting, fast food concept to freshly prepared local foods.  Ah, what a contribution to a community that is a powerhouse of local food production!  They have also recently launched a versatile line of gourmet sauces, dips, and accouterments called Avant Garden that will add fresh flavor to your kitchen.  The menu includes gourmet salad bundles, loaded toasted flatbread with vegetarian, lamb and pulled pork options, loaded fingerling potatoes, calabacitas,  and house made surprise dessert.  Beer garden is planned and music is TBD. 

And of course, at all of these events staff from the Local Food Coalition and Valley Roots Food Hub will be there to answer questions about 2017's CSA Fresh Box program.  With the generosity of the Creede Repertory Theater, the first 5 sign ups at each event will win a pair of tickets to any of the CRP's perfomrnaces all summer long!  Wow!

So, we look forward to hearing from you and breaking bread with you soon!

In local food we trust,

Nick