There are still two weeks left to participate in our Refer-a-Friend March Madness Promotion! 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. Don't forget to email firstname.lastname@example.org their name and we will send you the discount code after we see their order come through!
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.
Will we see you at Generosity on Tap Fundraiser, supporting La Puente’s Food Bank Network of the San Luis Valley, this year?
This years event is in person at The Colorado Farm Brewery.
Ticket price includes a live & Silent Auction, heavy hors d’oeuvres, and live music performed by Don Richmond and the Rifters
All proceeds from the night will go directly to the Food Bank Network to help ensure no one has to go to bed hungry in the San Luis Valley.
Citrus Salad Adapted from Gidada De Laurentis
Makes 4-6 servings
1 large orange, peeled and ends trimmed
1 grapefruit, peeled and ends trimmed
1 large or 2 small fennel bulbs, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
1/3 cup chopped walnuts, toasted (or sub with Citrus Glazed Pecans or Apple Spiced Walnut Cosmo Nuts!)
Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.
MoKi Restoration Project!
More info about the Mobile Kitchen (MoKi) restoration project.
Our partner program, the MoKi (Mobile Kitchen) is starting a Crowd Funding Campaign this Friday! This initiative will help them to create more opportunities to access local foods and serve our community in greater ways.
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.