Potato season is here! Our friends & neighbors over at White Rock have been working diligently during the potato harvest! Important things to note: Number 2's (also known as "seconds") are still a few weeks off on production. Number 2's bake and taste the same but may have blemishes throughout. These are great to use if the final appearance doesn't need to be "attractive".
In general, there is a weekly limited availability on Number 2 potatoes, just as there is a limited availability on seconds of any other crop. The potatoes get sorted and graded, but not all can be graded at the Number 2 price! We'll be in touch if we need to sub on "firsts" for any Number 2 potatoes throughout the year.
Peach season is nearing its end. Stock up on this delicious fruit while you can!
This week we're seeing new varieties of pears, apples, & even plums! Treat your sweet tooth to some local Western Slope goodness.
Learn more below about the multiple varieties of potatoes! The potato growers here in the San Luis Valley go multi-variety potatoes. This makes for a stronger and healthier crop! The San Luis Valley is also a disease-free certified potato district. Meaning the farmers are required to plant certified disease-free seed potatoes which come from our network of certified disease-free seed potato green houses!
One medium potato with skin provides 620 milligrams or 18% of the recommended daily value (DV) of potassium per serving and is considered one of the best foods with potassium.
A common misconception is that all of the potato’s nutrients are found in the skin. While the skin does contain approximately half of the total dietary fiber, the majority (> 50 percent) of the nutrients are found within the potato itself. As is true for most vegetables, cooking does impact certain nutrients, particularly water-soluble vitamins and minerals, and nutrient loss is greatest when cooking involves water (boiling) and/or extended periods of time (baking). To maintain the most nutrition in a cooked potato, steaming and microwaving are best.
When properly stored, potatoes can last much longer than other vegetables. Before storing your potatoes, sort through them and remove any potatoes with broken skins, bruises or other visible damage. These will rot faster and negatively impact your undamaged potatoes. Use the damaged potatoes within a day or two, cutting out the unattractive parts.
Store potatoes in a cool, dark, well-ventilated area, protect from direct light
Do not store in unventilated plastic bags
Storage between 45°F to 50°F is ideal
Potatoes will last 1-2 weeks at room temperature and several months at 45°F-50°F
Storing potatoes exposed to excessive light will cause them to turn green and develop a bitter flavor
If the potato has developed green, that section can be removed before cooking
It is best not to wash potatoes before storing
Do not refrigerate or freeze potatoes. At temperatures below 42°F the starch will begin to turn into sugar.
Info provided by coloradopotato.org
5 lb bag
Red & Yellow
3 lb bag
Elephant Heart Plums from Fortunate Fruits!
1 lb bag
Fresh Ginger from
Meadows Edge Farm!
Meadows Edge Farm
Buena Vista, CO
1/2 lb bag
D'anjou pears from
Honey Rock Landing!
Honey Rock Landing
Dominguez Canyon, CO
3 lb bags
Peaches from Sweet Cheeks!
Sweet Cheeks Organic Peaches
3 lb bag or 20 lb case
Fresh Herbs from
New Roots Farm!
New Roots Farm
Cañon City, CO
8 oz bag
Restock: Timeless Natural Food!
Timeless Natural Food
Honey Smoked Salmon!
Honey Smoked Salmon
*=Local Option available!
2 cups all-purpose flour*
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil.
Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Serve with tomato, alfredo, or pesto sauce!
TUESDAY 4 pm Order Deadline for
FRIDAY Delivery: San Luis Valley, BV, Salida, Leadville, Denver, Springs, Pueblo
FRIDAY 12 pm Order Deadline for TUESDAY Delivery:
San Luis Valley, Creede*,
Pagosa Springs, Durango
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
Isabella Chambers: Fresh Box Curator & Apline Aslan
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.