Hard Cider Fest
Oct 28, Delicious Orchards
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Pumpkin Patch and Train Rides at Orchard Valley Farms
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Kids' Pasta Project Dinner - Rotary Club of the North Fork Valley
Oct 30, 6pm, Delicious Orchards
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Celebrate!
Nov 4, Garvin Mesa
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Grain School in a Day
Nov 4, Norwood
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5th Annual Grand Vin
Nov 11, 3-6pm, Blue Sage
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The 5th Annual Grand Vin will be November 11 at the Blue Sage Curtis Hall, 228 Grand Ave. They will have wine tasting beginning at 3pm, and this year, three local chefs will be developing perfectly paired snacks for the wines. They are really excited about the food pairing, it will be a fun addition to the event.
The auction will begin around 4:30 and the event will be finished at 6pm.
This annual event is a great way to taste local wines paired with tasty tidbits, visit with friends, stock up on wine for the holidays and of course, support the Blue Sage Center for the Arts.
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The Living Farm Holiday Slipper Sale
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The Living Farm’s handmade organic felted slippers are the most well-loved gift that you will give, both by the recipient and the planet. Their chemical free processing ensures the gentlest fit for your toes. The wool is sheared from their sheep once a year and is then washed and processed into these luxurious shoes. These have been a favorite winter product from the farm for
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years and they are now perfected to the warmest, sweet style you could ask for!
Order your slippers today so that they can get them ready for you!
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Tasty Reads - With a Measure of Grace
Nov 15, 6:30pm
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Our next Tasty Reads gathering features a cookbook - With a Measure of Grace!
With a Measure of Grace recounts with sensitivity and wit the tale of a women-owned, Buddhist-based restaurant becoming a community anchor in a small Mormon town. Within the book’s 176 beautiful, color-photographed pages, former backcountry caterers and professional river chefs Blake Spalding and Jen Castle share their
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struggles and successes as the co-owners of Hell’s Backbone Grill. Spalding and Castle began with the goal to meld their ideas of place-based, seasonally appropriate cuisine, right livelihood, environmental ethics and social and community responsibility into a restaurant they would operate with compassion, generosity, loving kindness and grace.
The Libraries are working to get this book on Inter Library Loan.
Our get-together will be a potluck (location: TBD) - try to make one of the recipes in the book.
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Chrysalis Barrel Aged Beer Kickstarter Campaign
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From Shawn Larson:
Hello Friends and Beer Lovers! Some of you know me and if you don't I'm Shawn Larson, along with my partners Adam Gall and Frederick Zimmer we are in the planning and building phase of Chrysalis Barrel Aged Beer. We all have extremely diverse backgrounds. Currently I am a professional hard cider maker with 7 years experience and will be brewing, aging and blending our beer. Adam owns a backcountry hunting guide service with access to land and is growing the barley for our beer. Frederick is a professional contractor focusing on new home construction and will be using his skills to build the brewery and tasting room. One of the things we all have in common is our love for Belgian style beers. We are planning on brewing Belgian inspired origin beers using old world methods and time honored traditions, locally grown and sourced ingredients and barrel aging. Our beer will showcase amazing ingredients from the Western Slope of the Rocky Mountains as well as highlight the unique terroir of the North Fork Valley.
The Brewery will be located in Paonia Colorado, a town steeped in community values and historic traditions. Along with ranching and coal mining Paonia has continuously proven itself to be a major hub of agriculture in the state of Colorado. We have the highest percentage of organic farms and orchards per capita in the state of Colorado. Besides growing our own barley we will rely heavily on the surrounding orchards and farms to source the best ingredients available to create an "Origin Beer" which will be unique and unlike any other beer in the state. Our beers and flavors will start from the ground up right here in the North Fork Valley.
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All or nothing. This project will only be funded if it reaches its goal by Sat, November 11 2017 11:59 PM MST.
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Cheesy Egg Bake with Sausage
Recipe by Bon Appétit, Rick Martinez
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Photo by Laura Murray
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When you want breakfast for dinner, make this egg bake. This recipe is flexible enough to work with whatever you have in the fridge - as long as you have eggs. It also makes a show-stopping winter brunch.
- 1 pound winter squash (such as 1 small acorn squash or delicata, or ¼ butternut), stemmed, seeded, cut into ½-inch-thick wedges or slices
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- ½ pound sausage (such as breakfast, Italian, or chorizo), broken into walnut-sized pieces
- ½ large red or yellow onion, sliced
- 1 Fresno chile, stemmed, sliced into rings
- 1 garlic clove, finely grated
- 10 large eggs
- 1 cup milk, half-and-half, or heavy cream
- 1¼ cups grated cheese (such as cheddar, Monterey Jack, or mozzarella), divided
- Chopped scallion greens, parsley, basil, and/or cilantro (for serving)
- Arrange a rack in center of oven; preheat to 475°. Toss squash with 2 Tbsp. oil in a 3-qt. baking dish; generously season with salt and pepper. Roast until softened, about 10 minutes.
- Toss sausage, onion, chile, and garlic with remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Scrape into dish with squash and toss to combine. Return to oven and roast until squash is tender and browned and other vegetables are softened, 10–15 minutes.
- Meanwhile, whisk eggs and milk in same bowl and stir in 1 cup cheese; season with salt and pepper.
- Reduce oven temperature to 350°. Carefully pour egg mixture into baking dish (rather than pouring it over the top, pick a spot near edge of dish and pour custard there; this will make for a prettier surface when baked). Top with remaining ¼ cup cheese. Bake until eggs are set but still slightly wobbly in the center and edges are puffed and brown, 10–15 minutes.
- Let egg bake cool 10 minutes. Serve topped with scallions and herbs.
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Jim Brett
Slow Food Western Slope
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