What a wonderful time we had at Guidestone's annual Agrisummit in Salida on Friday! We enjoyed meeting faces old & new in person. Keynote speaker, Chef Ann Cooper, brought an invigorating talk on the importance of feeding our children fresh & healthy meals. If you are a parent or local food advocate, we recommend using the resources available at the Chef Ann Foundation!
We are hiring! Are you or someone you know passionate about your local food system? Please find the full job descriptions and application process at the link below.
Are you a poet, foodie, writer, photographer, curious curator?
Musings, inspirational tales of land care, agro-ecological experimentation, and radical adaptations are due March 31st to
The Greenhorns Almanac Vol. VI!
Here at Valley Roots we know the power of word of mouth. Most of our customers find us through recommendations from friends and it makes our hearts burst with joy! As our Chief Fungi constantly reminds us this business is all about relationships.
To celebrate, for the month of March we are declaring as "Refer a Friend" month.
HOW: Throughout the whole month of March, when you refer a friend to us and after they register and place their first order, we will give YOU a 15% discount on your next order. Simply email firstname.lastname@example.org their name and we will send you the discount code after we see their order come through!
Cheesy Veggie Egg Bake
Makes 4 servings
1 tablespoons butter, or oil
1 cup sliced mushrooms
1 clove of garlic minced1 bell pepper, chopped (any color)
½ cup chopped onion
2 teaspoons dried parsley
6 large eggs
1/2 cup milk (substitute nut milk)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded local cheese, divided
1 cup of cooked beans, (local beans preferred) *(canned beans if in a pinch)
Cook beans if not already prepared. Always a good idea to make a pot of beans the night before and use in several recipes throughout the week. This is a good way to add more protein to an egg dish.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish with cooking spray.
Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir green bell pepper, onion, and parsley then add mushrooms until they are lightly browned, about 7-10 minutes.
Whisk eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.
You may have noticed a new "Giving Box" section at the top of the market. We are excited to launch a dividened program for our Farmers, Ranchers, and Producers this year. Feeling extra generous? You can now "Tip your Farmer" in the online market. All tips will go directly into our dividend program and be distributed to our producers at year's end!
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: Fresh Box Curator & Grub Guardian
Don Studinski: Hive Magician
Joshua Wagner: Wagz
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.