Pickup is available Thursdays between 9 & 5pm unless otherwise discussed.
If you typically receive home delivery:
Home delivery fees vary depending on your location.
If your house is difficult to get to in our vehicles, we may ask to meet you in town or drop at the nearest pickup location.
Please email us specific delivery instructions if you have them and won't be at home at time of delivery.
Don't forget to leave old boxes on your porch for our drivers.
Drivers might be calling or texting if they have trouble finding your house.
If you typically use the Pickup location in your area please note some reminders:
These spaces are shared with other entities. Please be respectful of the different policies per pick up location as most often they are a shared space or a donated space.
Be sure to take all frozen items from either the chest freezer available or cooler. We are not to be held responsible for forgotten, perishable goods. Invoices are highlighted with frozen items as an extra reminder.
We send welcome emails to all new customers with area specific information, but we are in the works on updating our website with this information and downloadable PDF's to save for your reference :)!
Al & the VRFH Team
White Rock Specialties!
3lb or 5 lb, Number 2s
Greens are BACK from
The Summers House!
La Junta, CO
Hydroponic, no pesticides or herbicides!
Romaine & BocChoi
Blue Moon Goodness!
Colorado Springs, CO
Vegan Green Chile
Nuts from Delicious Nut Brand!
Beef from Blue Range Ranch!
Ground 1 lb
Price per LB
SALE: Taos Bakes Granola!
Maple Pecan Madagascar Vanilla
Wild Blueberry Cinnamon Almond
Ripe Banana Maple Walnut
Dark Chocolate Toasted Coconut
10 oz package
Lois's Recipe Corner!
Albondigas Soup aka Mexican Meatball Soup adapted from The Endless Meal
*local option available
1 lb lean ground beef*
½ cup raw white rice, long-grain or basmati work best
¼ cup EACH: finely minced fresh mint and cilantro, packed*
2 teaspoons sea salt
1 teaspoon EACH: pepper, cumin, and dried oregano
1 large egg*
1 tablespoon oil*
2 medium carrots, diced*
1 medium onion, minced*
4 cloves garlic, minced*
1 can fire-roasted tomatoes
6 cups beef broth
Optional: ½ teaspoon chili flakes
2 medium yellow potatoes, peeled and diced*
1 cup frozen corn
Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
1 lb lean ground beef, ½ cup raw white rice, ¼ cup EACH: finely minced fresh mint and cilantro, 2 teaspoons sea salt, 1 teaspoon EACH: pepper, cumin, and dried oregano, 1 large egg
Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
1 tablespoon oil, 2 medium carrots, 1 medium onion, 4 cloves garlic, 1 can fire-roasted tomatoes, 6 cups beef broth, Optional: ½ teaspoon chili flakes
Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.
2 medium yellow potatoes, 1 cup frozen corn
The Local Dish!
Chief Fungi & Mycelium Architect had a great chat with Chris Lopez of The Valley Pod last week! We talked the true cost of food, the ongoing egg situation, highlighted our producers, & more! Listen at the link below or wherever you get your podcasts!
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
Joshua Wagner: Wagz
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.