We hope you all had a wonderful Thanksgiving with good food shared with family and friends! We're back open with our regular schedule. Monday 4PM order deadline (that's today!) for Thursday delivery (Friday delivery for Denver & Cañon City area). If you enjoy surprises, our Winter Fresh Box is available for pre-order! This two-week subscription is valued at $100 of produce. The first week is December 14th & the second week is January 11th. Limited spots are available, reserve yours today!
Al & the VRFH Team
Holiday Chèvre from Laz Ewe!
Del Norte, CO
LIMITED TIME ONLY:
NEW: Jalapeño Bacon
Garlic from Nola Naturals!
Beef Patties from Rancho Largo!
Oyster Mushrooms from
Alpine Valley Mushrooms!
Crimson Crisp Apples from Conner Orchards!
Harrow Sweet Pears from
Ela Family Farms!
Winter Fresh Box Pre-Orders are LIVE!
2022 Winter Fresh Box
$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: email@example.com
Herb Roasted Lamb adapted from Ina Garten
*local option available
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
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.