We're gearing up for our Shindig! This is a wonderful opportunity to meet & greet the producers in our network, celebrate the harvest, & enjoy music! Costumes are optional as well. Tickets are available on our website or in the online market. We hope to see you there!
As always, orders are due Mondays at 4 PM!
Al & the VRFH Team
Asian Pears from
Greens from Four Wing Farm!
New Products from InfiniTEA!
Buena Vista, CO
Cherry Tomatoes from
Colorado Fresh Farms!
Monte Vista, CO
Huckleberry Gold Potatoes from the Rio Grande Farm Park!
Salazar Summer Sausage Restock!
Fishski Provisions Restock!
Hatch Chile Mac n Cheese
Easy Cheddar Grits
Rigatoni with Winter Squash and Kale
adapted from the kitchn
*local option available
1 small butternut squash (about 2 pounds)*
3 tablespoons extra-virgin olive oil, divided, plus more for the baking sheet and serving
Freshly ground black pepper
8 ounces uncooked sweet or spicy Italian sausage (about 2 links), casings removed*
2 (3-inch) sprigs fresh rosemary*
1 medium red onion, diced
1 clove garlic, minced
1/2 cup dry white wine, such as Pinot Grigio
1 medium bunch flat-leaf kale (about 7 ounces), tough stems discarded and leaves coarsely chopped*
1 pound dried rigatoni*
1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
Arrange a rack in the center of the oven and heat the oven to 400°F. Lightly coat a large rimmed baking sheet with oil.
Peel and seed the squash. Cut the flesh into 1/2-inch cubes. Measure out 3 cups cubed squash and transfer to the baking sheet; reserve the remainder for another use. Drizzle the squash with 2 tablespoons of the oil, season with the salt and pepper, and toss to combine. Spread into an even layer.
Roast, stirring halfway through until the squash is tender and tinged with brown, 25 to 30 minutes total. Keep warm in a turned-off oven with the oven door ajar.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the sausage and rosemary and cook, stirring occasionally and breaking up the meat with a wooden spoon into bite-sized pieces, until the sausage is browned, about 6 minutes.
Push the sausage and rosemary to one side of the skillet. Add the onion and garlic in the empty space and reduce the heat to medium-low. Cook, stirring just the onion mixture occasionally, until softened, about 3 minutes. Stir all the ingredients together and continue cooking to blend the flavors, for about 3 minutes. Increase the heat to high, stir in the wine, and bring it to a boil. Remove and discard the rosemary sprigs. Stir in the kale and lower the heat to medium-low. Cook until the kale is just tender, about 6 minutes. Remove from the heat. Add the squash and cover to keep warm.
While the sausage mixture is cooking, bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to the package directions until al dente. Reserve about 1/2 cup of the cooking water. Drain the pasta well and return to the pot.
Add the sausage mixture and Romano cheese to the rigatoni and mix well, adding enough of the reserved cooking water to make a light sauce. Spoon into individual bowls, top with a drizzle of oil, and serve, with additional Romano passed on the side.
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.