Archive | Spring 2010

CSA Listing

Sign up with a local CSA!

Abundant Life Organic Farms
Jeff and Kaylee Armstrong
31505 Highway 92
Hotchkiss, CO 81419
(970) 985-8842

Borden Farms
Guy & Lynn Borden
51245 Carnation Road
Delta, CO 81416
(970) 874-5383

Buckhorn Gardens
Breigh Peterson & Darren Cloud
71446 Buckhorn Road
Montrose, CO 81403
(970) 240-8715

Cameron Place CSA
Melanie Ettenger
3883 G 1/4 Road
Palisade, CO 81526
(970) 985-5585

Circle A Garden
20341 Pahgre Road
Montrose, CO 81401
(970) 249-9725

Ela Family Farms
Steve Ela
30753 L Road
Hotchkiss, CO 81419
(970) 872-3488

Fire Mountain Farm & Apiary
P.O. Box 444
Paonia, CO 81428
(970) 527-4499

Fresh & Wyld Farmhouse Inn & Gardens
Dava Parr
1978 Harding Road
Paonia, CO 81428
(970) 527-4389

Grant Family Farms
Michael Moss
1020 WCR 72
Wellington, CO 80549
(970) 568-7654

Osage Gardens
Tom & Sarah Rumery
36730 River Frontage Drive
New Castle, CO 81647
(970) 876-0668

Peach Valley CSA
Ken & Gail Kuhns
3465 Peach Valley Road
Silt, CO 81652
(970) 876-2850

Roaring Gardens
Whitney Will
16411 Old Highway 82
Carbondale, CO 81623
(970) 319-7405

Round Earth Farm/Turkey Hill CSA
Adam Silverstein & Valerie Stone
34830 … Read More

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Spring 2010 Table of Contents

{contents spring 2010}
By Lisa Houston
Events, news and notes from the local food
By Kim Williams-Cohen
Take the edge off with absinthe
By Richard Betts
Words for a concerned mother
By Brook Le Van
Meat and meatless choices for the conscious reader
By Ann ette Gallagher Weisman
Recalling Stuart and Isabel Mace’s organic restaurant
By Tom Egan
By Sarah Helsley
Fresh, handcrafted, responsible burgers!
By Amiee White Beazley
Local foods are in abundance at the Carbondale
Food Co-op
By Allyn Harvey
Local flower growers get organic
By Karen Conn ington
Dava Parr opens Fresh & Wyld with a mission
By Stewart Oksenhorn

Mezcal: Tracing its roots to the Oaxacan Sierra
By Jimmy Yeager

Cover photograph: Cover photograph: Lisa Houston

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Garbanzo, Arugula, Radish and Carrot Salad

I love this salad when the first radishes, tender arugula and baby carrots come into play in early May. If I have any cilantro, dill or green garlic tops poking up, I will harvest them as well and add
them to the salad. I usually have some kind of legume or grain leftover in the fridge. It doesn’t have to be garbanzo (chickpea) beans. Kidney beans, northern white beans, pinto beans or barley, rice or buckwheat would be just as yummy. This lovely, astringent, well-textured salad will fire up your body after a long winter.

1 cup cooked and drained garbanzo beans
5 or 6 ounces arugula, chopped or torn
5 radishes, cut into small chunks
7 or 8 baby carrots, scrubbed and cut into 1⁄4-inch circles
1 tablespoon Italian parsley, chopped

1 tablespoon sherry or red-wine vinegar
1 small clove garlic, crushed (omit the garlic if you are using
green garlic from the garden as a salad ingredient)
3 tablespoons extra-virgin olive oil
Sea salt and fresh ground pepper
Mix salad ingredients in a bowl and top with dressing.

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Pappardelle’s Rye Fusilli with Roasted Winter Vegetables and Avalanche Midnight Blue Cheese

I bought a great-tasting Bavarian herb and rye pasta from the Pappardelle’s Pasta booth at the Willits Winter Market this January and took it home with a hunk of Midnight Blue from Wendy Mitchell’s Avalanche Cheese Company. These ingredients, combined with local winter squash, parsnips, potatoes, beets and onions, which will usually last into March, make this a very satisfying pasta that I know you will fall in love with. It is best eaten with a really good friend or lover, so you can compete with each other on who makes the best sound effects of gastronomic approval!

1 potato, scrubbed and cut into 1⁄2-inch cubes
2 parsnips, scrubbed and cut into 3⁄4-inch circles
2 small or 1 large Delicata squash, scrubbed, halved lengthwise,
seeded and cut into 1⁄2-inch half moons (don’t worry about the skin—it is edible when cooked well)
1 large or 2 small yellow beets, scrubbed and cut into 1⁄2-inch chunks
1 red onion, cut into 1⁄4-inch half moons
4 cloves garlic, with skin left on
A few sprigs of rosemary
3-4 tablespoons extra-virgin olive oil, plus a little extra for the pasta
Pinch each of sea salt, black pepper and nutmeg
1 pound Bavarian herb and … Read More

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Fresh Homemade Ice Cream and Raw Fudge Brownies

This recipe requires an ice-cream maker.

Vanilla Ic e Cream
1 fresh farm egg, preferably soy free
1⁄2 cup fresh raw cream
1⁄2 cup fresh raw milk
1 tablespoon raw unheated honey
1⁄2 teaspoon vanilla extract
Blend all ingredients together in a 12-ounce Ball
jar or blender. Pour into ice cream maker and
churn until firm.

Raw Fudge Brownies
2 cups raw almonds, soaked in water (purified
if you have it) overnight and air dried on
paper towels
1 pound Medjool dates, pitted
5 heaping teaspoons raw cacao powder
1 tablespoon raw unheated honey
Coconut oil for coating the dish

Blend almonds in food processor until finely ground. Add dates, cacao powder and honey, and blend until mixture has a doughy consistency. Coat an 8-inch-square glass baking dish with coconut oil
and press mixture into the dish. Top with icing if you choose (recipe follows). Place in freezer for approximately 1 hour. Cut and serve with ice cream.

Icing for Brownies (optional)
2 avocados
1⁄3 cup raw unheated honey
1⁄4 cup raw cacao powder
2 tablespoons raw coconut oil
1 tablespoon vanilla extract
Dash Himalayan salt
Dash cinnamon

Put all ingredients into blender or food processor, and blend on high … Read More

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Pesto-Stuffed Butternut Squash with Cream Sauce

1 butternut squash
1 teaspoon Himalayan salt
Pesto (recipe follows)
Cream Sauce (recipe follows)
Black pepper

Cut the base off of the butternut squash, reserving the long, round neck. (You can use the base later in a soup or for baking if you like.) Peel the neck with a vegetable peeler. Using a mandoline or a very sharp knife, slice the squash into very thin round pieces of 1⁄8 inch or less. Place squash rounds into a bowl of water with Himalayan salt and let sit while you prepare the pesto and cream sauces to soften the squash. After an hour, rinse squash thoroughly.

To assemble dish, add one teaspoon of pesto to the center of one of the squash rounds. Top with another squash round and a dollop of cream sauce and pepper.

2 cups fresh organic basil
1⁄4 cup organic olive oil
1⁄3 cup raw, organic pine nuts
1 clove garlic, minced
1⁄4 teaspoon Himalayan salt
Dash black pepper

Place basil in a food processor and process until chopped very well. Add the remaining ingredients and mix. Pause food processor and scrape down sides if needed. Process until smooth.

Cream Sauce
1 cup raw cashews soaked in … Read More

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Elk Carpaccio with Cherry Sauce

2 elk tenderloins, approximately 8 ounces each
Cherry Sauce
1 cup organic cherries, pitted and chopped
1 tablespoon raw unheated honey
1 teaspoon fresh raw cream
1 teaspoon full-bodied red wine, such as cabernet
Dash Himalayan salt
1 teaspoon finely chopped fresh mint, for garnish

Put all sauce ingredients except for the fresh mint into an 8-ounce Ball jar or blender, and blend thoroughly. Slice elk tenderloin into thin slices (if you do not have a meat slicer, a very sharp knife will work just as well). Arrange the slices on a plate, overlapping edges. Spoon sauce onto tenderloin. Top with chopped fresh mint.

* Raw unheated honey is honey that has not been heated above 93 degrees F. Truly raw honey has natural insulin-like substances that are lost at higher temperatures. Most of the so-called “raw” honey
you can purchase in a store is not truly raw. It has been heated to at least 100 degrees F to liquefy it enough to bottle into jars.

** When I refer to fresh raw cream or other dairy products, I am referring to unpasteurized cream and dairy straight from the farm. Store-bought dairy is not raw even if it says … Read More

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Raw Creamy Carrot Soup

1 cup carrot juice
1 avocado
1 teaspoon raw unheated honey*
1 teaspoon fresh raw cream**
1 teaspoon ginger that has been put through a garlic press
(use both juice and ginger)
1⁄8 teaspoon Himalayan salt***
Dash pepper
1 tablespoon chopped cilantro, for garnish

Place all ingredients except for cilantro into a 16-ounce Ball jar**** or blender.

Blend until creamy. Pour into a serving dish and garnish with chopped cilantro.

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