REMINDER: We are closed Thanksgiving weekend, and we will NOT be delivering Friday 11/25. If you place an order this week, it will get bumped to the following week.
As Thanksgiving lands on a Thursday, our busiest aggregation day of the week, it is the one time of the year where we take pause; enjoy the time off with our friends and family, and so our stellar producers, ranchers, & farmers can do the same.
We are grateful to our producers every day, three times a day. We are grateful to you all, our amazing customer base for seeking us out, mostly by word of mouth, and casting your vote for the local food system you want to thrive.
From all of us at Valley Roots, we wish you a safe, warm, & local food filled holiday!
In our opinion, the big box stores & big online retailers, have enough money. We encourage you to shop local this holiday season! This Saturday is SMALL Business Saturday! Seek out your local winter markets, shop small at your indie bookstores & retailers!
In a Civic Economics Andersonville Study of Retail Economics, they found that for every $100 you spend at locally owned businesses, $68 will stay in the community. What happens when you spend that same $100 at a national chain? Only $43 stays in the community.
Holiday Gift Guide!
Looking for the perfect host or hostess gift this season?We've got you covered! So many value-added products to choose from that will wow the loved ones in your life.
Traditionally, our Fresh Box program is a multi-farm CSA. We highlight a value-added product in each share. The Winter program will be heavier on what is now in season, such as storage crops, lettuces, fruit, & more! Option to purchase just one or both weeks!
Lois's Recipe Corner!
Fall Spelt Berry Salad
adapted from Fresh Fork Market
*=Local Option available!
4 cups cooked spelt or wheat berries* (make the whole bag and freeze what you don't need in a little bit of the cooking water)
3 cups cubed butternut squash* (or other squash, but if using acorn roast in wedges not cubes.)
1 bunch broccoli
2-3 tbsp honey*
1/4 cup apple cider vinegar*
1 tsp salt
2 cloves garlic, minced*
2 tbsp freshly minced rosemary*
sunflower or olive oil*
1 cup pecans* or toasted walnuts, roughly chopped
1 cup minced kale
2 small apples*, roughly chopped (keep in lemon water while prepping to prevent browning)
1 cup grated cheese*
Cook spelt berries
1 Rinse well, then soak for a few hours or overnight. To speed this up, soak in boiling water for 2 hours, rinse and drain.
2 Cover with water in a pot and bring to a boil, reduce heat to a simmer until done (about 45 minutes.)
3 Turn your oven to 400 degrees.
4 Toss the cubed squash and the broccoli in some oil and a pinch of salt and pepper.
5 Roast the squash for 1 hour (or until mostly soft but not mushy) and the broccoli for 45 minutes. When the broccoli is done, roughly chop.
Make your dressing
6 Whisk together the honey, apple cider vinegar, salt, garlic and rosemary.
7 Start to whisk in your oil, tasting after you've added about 1/3 cup. You can also just shake it all up in a mason jar.
Toss the salad
8 Toss warm spelt berries with the dressing, the squash, broccoli, nuts, apples and grated cheese. Serve warm or chilled.
We are CLOSED Thanksgiving weekend. We'll be back with regular scheduled deliveries next week!
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
Angelica Quintana: Kitchen Angel
Alex Disbrow: Tater
Jill Tomlinson: Warehouse Fairy
Prester Felmlee: Ocotillo
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.