Earth, teach me quiet as the grasses are still with new light
Earth teach me suffering as old stories suffer with memory
Earth teach me humility as blossoms are humble with beginning
Earth teach me caring as mothers nurture their young
Earth teach me courage as the tree that stands alone
Earth teach me limitation as the ant that crawls on the ground
Earth teach me freedom as the eagle that soars in the sky
Earth teach me acceptance as the leaves that die each fall
Earth teach me renewal as the seed that rises in the spring
Earth teach me to forget myself as melted snow forgets its life
Earth teach me to remember kindness as dry fields weep with rain.
Friendly reminder that we will be CLOSED Thanksgiving Week so our staff and producer network can enjoy the holiday weekend! Our last delivery cycle before Thanksgiving is THIS WEEK 11/16 (11/17 for Denver & Cañon City customers). Stock up on all things local! We will resume regularly scheduled programming the week of 11/27.
Al & the VRFH Team
Turkeys will be distributed THIS Thursday! There are still many available for your last-minute holiday needs! Turkeys will come crust-frozen. Please give us a call if you still need help ordering your turkey online with us.
Please order the total number of birds you would like. The pre-order is your deposit, we will charge your account with the full weight of the bird during distribution week.
Sold Price Per Lb
$100 for the Winter Share
Expect a value-added item, storage crops, lettuces, & more!
Week 1: December 14th
Week 2: January 11th
Contact Maria for more details: firstname.lastname@example.org
Miso-Squash Soup With Sesame-Ginger Apples Recipe adapted from Daniel Gritzer
*local option available
1 1/2 quarts plus 2 cups water, divided, plus more as needed
1/2 ounce kombu (approximately a 4- by 6-inch piece; see notes)
1/2 ounce grated bonito flakes (about 3 cups; see notes)
1 tablespoon plus 1 teaspoon vegetable oil, divided
1 leek, white and light green parts only, diced (about 1 1/2 cups)
2 medium carrots, diced (about 1 cup)
2 medium cloves garlic, sliced
2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided
1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced
2 tablespoons white or red miso paste
1 tablespoon fresh juice from 1 lemon
1 teaspoon kosher salt, plus more as needed
Pinch sugar, if needed
1 large crisp apple, such as Fuji, peeled, cored, and diced
1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias
1 teaspoon toasted sesame seeds
1/2 teaspoon toasted sesame oil
1 teaspoon rice vinegar
Shichimi togarashi, optional (see notes)
Combine 1 1/2 quarts water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids and set dashi aside.
In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat until shimmering. Add leek, carrot, garlic, and sliced ginger. Cook, stirring, until vegetables are glistening and just starting to turn tender, about 4 minutes.
Add squash and pour just enough dashi on top to cover vegetables. Bring to a simmer and cook until vegetables are fully tender, about 30 minutes. Using a standing blender or immersion blender, and working in batches if necessary, blend soup until very smooth. Blend in miso and lemon juice.
Return soup to pot and thin with enough water to reach a pourable, silky-smooth consistency. Season with salt, add sugar to taste, and keep warm.
Meanwhile, fill a medium bowl with 2 cups water and 1 teaspoon kosher salt. Add diced apple and let soak for 10 minutes. Drain apple well, then return to bowl. Toss with grated ginger, scallions, toasted sesame seeds, sesame oil, rice vinegar, and remaining 1 teaspoon vegetable oil. Season with salt, if needed.
To serve, ladle hot soup into bowls and top with the apple-scallion salad. Garnish with shichimi togarashi, if desired.
The Local Dish!
Announcing the launch of the #LocalFarmsFirst Campaign as part of the Colorado Local Food Network, a purpose-driven collaboration between food hubs and non-profits across the region from Southern CO to East Denver. We are proud to be one of 8 organizations involved in this project! We are dedicated to expanding access to locally grown and produced foods for industries, hospitals, restaurants, schools, and YOU. Stay tuned for how you can get involved in the #LocalFarmsFirst movement and check out our website at www.coloradolocalfoodnetwork.com and SHARE this post!
The Colorado Local Food Network is a purpose-driven collaboration of food hubs and nonprofit organizations dedicated to expanding access to locally grown and produced foods. As stewards of the land deeply rooted in our communities, we work to preserve and nurture our rural farming and ranching culture to ensure economic vitality while sustaining our irreplaceable way of life. By connecting us all to the abundant benefits of enjoying fresh and local foods, we will grow and thrive together.