That’s right folks. The end of the season is here. And even though activity is winding down with the temps, we still have loads and a wide selection of veggies to offer you this week, so now’s your chance to get it while it’s here!
No, those aren’t pumpkins pictured above, those are our prized red curry [...]
This recipe from chef Jennifer McLagan’s cookbook, “Bitter,” balances the bitterness of radicchio with the sweetness of winter squash. Serves 2.
2 ½ cups chicken stock, preferably homemade
¼ cup unsalted butter
1 shallot, finely chopped
6 ounces winter squash, peeled and cut into ½-inch dice, about 1¼ cups
Last week we did have a light frost on a farm. The temps dropped just low enough to damage some cucumber and squash leaves, but most of these plants came back from the dead!
We closed out the Edgewater market for the season and now have just [...]
ingredients 6 hard green tomatoes, sliced 1/4 inch thick Kosher salt Freshly ground black pepper 3/4 cup all-purpose flour 3/4 cup well-shaken buttermilk Dash hot sauce 3/4 cup yellow cornmeal 1 1/2 cups Japanese panko bread crumbs Vegetable oil, for frying 1 recipe Basil Mayonnaise (recipe follows)
With only 1 Edgewater and 4 Arvada markets left, summer is closing out fast. Now’s your chance to stock up on these fresh treats while they are in their prime.
We are overflowing with tomatoes, cucumbers, squashes, and peppers (hot and sweet). You’ll see a comeback of radishes, lettuce heads and arugula, as the carrots [...]
Labor Day weekend is all about relaxing with friends and family. But let’s face it…it’s easiest to connect over the food!
We’ve got a big spread for you at our farm stand today 8-noon and the Arvada Farmers Market on Sunday 9-1:30.
Tomatoes, eggplants, cucumbers, squash, onions, kale, chard, beans, peppers, radishes, beets, leeks, fennel, [...]
1 Bunch Kale, chopped and massaged with Oil
or 1/2lb Salad Greens
1/4 head Cabbage, shredded
1 large Beet or 2 small Beets, shredded
1-2 Carrots, Shredded
1 Green Apple or Peach, sliced thin
1/4 Red Onion, sliced
4 oz Goat Cheese
Yield: 4 servings
Prep Time: 20 minutes, plus marinating time
Cook Time: 20 minutes
Total Time: 40 minutes, plus marinating time
8 small corn tortillas
For the Shrimp:
2 medium carrots, roughly chopped
1 yellow onion, roughly chopped
1 fennel bulb, roughly chopped
1 pound large shell-on shrimp
For the Salad:
True Roots Farm
6230 W. 38th Street
Wheat Ridge, CO