We have officially made it to the fall equinox! While some producers are winding down with fresh produce, others are in the midst of the busy harvest season! More varieties of potatoes will be coming in the next few weeks. We're seeing an abundance of apples, pears, plums, winter squashes, and more melons right around the corner. What is your favorite way to mark this change in season?
As always, orders are due Mondays at 4 PM!
Al & the VRFH Team
Chard from Headwater Farms!
Buena Vista, CO
by the bunch
Heirloom Tomatoes from
Roots on the Range!
by the pound
Elephant Heart Plums from
Ela Family Farms!
1 lb bag
Bartlett Pears from
First Fruits Organic Farms!
2 lb bags
Honey Crisp Apples from Conner Orchards!
2 lb bag
2 lb bag
Lavender & Lemon Balm
Holy Basil & Lemon
Citrus & Blossoms
Cider-Braised Chicken With Apples and Kale Adapted from Epicurious
*local option available
4 chicken legs (thigh and drumstick; about 3 pounds)*
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup plus 1 teaspoon country-style Dijon mustard
3 tablespoons vegetable oil
2 pink-skinned apples, cut into 1/2" wedges*
1/2 medium red onion, cut into 1/2" wedges*
1 cup dry white wine
1 1/2 cups fresh apple cider, divided*
1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces*
1/4 cup heavy cream
1 teaspoon fresh lemon juice
3 tablespoons tarragon leaves (optional)
Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.
The Local Dish!
Our last farm tour is coming up this Friday, September 29th! Seats are selling fast, so do be sure to reserve your spot early! We'll have an optional lunch available for an additional fee as well. Tickets for both the tour & lunch are available on our website, linked below or you can scan the QR code & it will take you there as well.
Al Stone: Markets Manager and Mycelium Architect
Ryan Davis: Ops Manager & Pallet Jack Cowboy
Nick Chambers: GM & Chief Fungi
Joshua Wagner: Wagz
Alex Disbrow: Tater
Kai Duby: Root Shepard
Maria Karahalios: Pepita
Ethan Dodds; Coda
Alex Taylor: Lex
Allergen Notification: We handle and co-mingle on pallets boxes of tree nuts, eggs, and wheat.