We do our best with ETA's and dispatching to our drivers, but please note our driving team is from all over the country, and therefore they have phone numbers from different area codes. If it's delivery day, and you receive a call from a new number, it's probably our team trying to let you know that your order has been delivered or dropped to your pickup location!
Al & the VRFH Team
Bangor Carrots from
Southern Colorado Farms!
Don't be intimidated by using these carrots in your cooking! They are not your typical "table" carrot that you find in the grocery store. Fun Fact: Southern Colorado Farms actually grows most of these Bangor Carrots for Gerber Baby Foods.
Unsure how to implement sunchokes aka Jerusalem artichokes into your meals? This vegetable can easily be added to soups, purees, or roasted on their own as a side dish for chicken or pork. They also taste delicious when crisped up and added to a salad. Their flavor pairs well with apple and fresh herbs.
Farm to Summit Meals!
Thai Red Curry Fall
Harvest Green Curry
Thai Peanut Slaw
Puebloan Beans & Rice
Green Chile Mac & Cheese
Garden Mac & Cheese
White Bean Potato Stew
Laz Ewe Barn 2 Goat Dairy!
Del Norte, CO
Cow or Goat Cheese
Leg of Lamb from
Price per LB
SALE: RedCamper Preserves!
Harvest Pear & Currant
RESTOCK: Zia Tortillas!
Blue (limited time only!)
12 ct package
Lois's Recipe Corner!
Smashed Sunchokes With Thyme-Butter Recipe adapted from Sho Spaeth
*local option available
1 pound (450g) sunchokes, rinsed and trimmed of any dark spots*
1 1/2 tablespoons (20ml) sunflower or safflower oil*
2 tablespoons (1 ounce; 30g) unsalted butter
Large pinch freshly picked thyme leaves*
Salt, for serving
In a medium saucepan, cover sunchokes with 1 inch cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.
Drain sunchokes using fine-mesh strainer or colander. When cool enough to handle, place sunchokes on work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but still in one piece; take care not to press so hard that the sunchokes break apart.
In a large cast iron skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Flip sunchokes, then add butter to the pan and allow to melt. Add half of thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.
The Local Dish!
We hope to see y'all there this Friday! You can find more information & registration at the link below.
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
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.