Fall is in full swing and we have loads of apple, pear, & winter squash varieties available! As always, orders are due Mondays at 4 PM!
Thank you to everyone for coming out to our last Farm Tour of the season! It was a packed day full of learning about the producers in our network! We started the day at Jones Organic Farms, then got to know about Rockey Seed potato operation, followed by a tour of Laz Ewe 2 Bar Goat Dairy, Colorado Fresh Green house, a peak into the trout production at Frontier Trout, and finished the day at Gosar Sausage & Mt Mama Milling. Missed out? Don't worry, we'll be continuing this farm tour series in 2024! Please join us at the end of the month for our Producer Shindig so you can get to #knowyourfarmer!
Cut the pumpkin into 3″ sections, serving size. Remove seeds and strings. Place Piloncillo cones, cinnamon sticks, and orange slices in if using, a large and heavy pot.
Add four cups of water and turn the heat to medium-high until it starts boiling. The piloncillo cones will begin to dissolve, stirring occasionally. Once the piloncillo has dissolved, place the pumpkin pieces with the skin side down and up. If you see that the pieces aren’t covered with the liquid from the piloncillo, don’t worry, the pumpkin will release some of their own juices, and steam will also help with the cooking.
Lower heat, cover pot, and simmer. Cook for about 20-30 minutes at medium heat, it will be ready when the pumpkin is fork tender, and it has soaked some of the syrup. The cooking time will vary depending on how thick your pumpkin is.
Once the pumpkin is cooked, removed from the pot using a large slotted spoon and transfer to a tray, cover with aluminum foil to keep warm while the syrup keeps cooking and reduces.
Return syrup to boil, turning heat to medium-high. Keep cooking stirring occasionally until it becomes thick. Return pumpkin pieces to pot and spoon syrup all over the pumpkin pieces.
Serve pumpkin warm or at room temperature with a drizzle of Piloncillo syrup or in a warm bowl of milk. The pumpkin flavors will be better the next day, so save some for later.
The Local Dish!
We cordially invite you to join us for the 2023Valley Roots SHINDIG at the Dune Valley Distillery in Mosca, CO
for a truly authentic Farm to Table dinner experience.
We have tasked ourselves with treating our producer community to dinner and some traditional music and we need your help! That’s right, we’re buying dinner for our core producers! Not only can you spread the word about your support and dedication to local agriculture, community, and economy, but we can all say THANK YOU to the hard-working folks on the frontlines of local food production.
Tickets for the event can be purchased on our website or online market. Spread the word and please reach out with any questions!
Al Stone: Markets Manager and Mycelium Architect
Ryan Davis: Ops Manager & Pallet Jack Cowboy
Nick Chambers: GM & Chief Fungi
Joshua Wagner: Wagz
Kai Duby: Root Shepard
Maria Karahalios: Pepita
Mike Prater: Tuna
Ethan Dodds: Koda
Alex Taylor: Lex
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.