This week brings us the official day of Autumn, & we are noticing crisper mornings & evenings. More storage crops are upon us including potatoes, garlic, onions, carrots, & our pears & apples.
We hope you can join us for a few events coming up! The Rio Grande Farm Park's last Mercadillo en el Rio is next Wednesday, 9/28, with live music by Los Mocochetes! Following is a two day LOCAL! +Scenaria in Center, CO 9/30 & 10/1. Details below!
*Chicken prices are increasing. Breast in general is more expensive due to factors including more packaging & the higher demand cut of poultry.
The sale is on our overstock inventory!
Roasted Salsa Verde
adapted from Minimalist Baker
*=Local Option available!
1 pound tomatillos, husks removed, rinsed*
1-2 whole jalapeños (depending on spice preference)*
1/3 cup roughly chopped white onion*
3 cloves garlic, peeled*
1/2 cup loosely packed fresh cilantro
1 Tbsp lime juice
1/2 – 3/4 tsp sea salt
Preheat the oven to 450 F (230 C) and set out a baking sheet. Option to lightly grease the baking sheet with avocado oil for easier cleanup.
To the baking sheet, add whole tomatillos (husks removed) and whole jalapeños. Bake for 15-20 minutes or until browned and bubbly, flipping with tongs halfway through. Remove from the oven and let cool slightly. Once cool enough to handle, remove and discard the jalapeño stems.
To a food processor (or high-speed blender), add chopped onion, garlic, cilantro, lime juice, salt, and roasted jalapeños and tomatillos. Blend until well combined. Taste and adjust as needed, adding more lime juice for acidity, jalapeño for heat, garlic for zing, cilantro for freshness, or salt for overall flavor.
Best when fresh as it will thicken after chilling (just stir and add a bit of water or lime juice as needed to thin). Store leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.
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
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.