Cooking Classes at the Trading Post
Thursdays, April 20 - May 18
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Enjoy a Greek menu tomorrow, April 20!
Your donation supports local farmers, community education, and your health. Suggested donation for lunch is $10 minimum or 1 hour service.
Thank our local farms who contribute to these lunches!
- Rain Crow Farm
- Small Potatoes
- Miss Beehiving
- Twisted Roots
- Rancho del Gallo
- Living Springs Farm
- Zephyros Farm
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SEED: The Untold Story
Apr 23, 7pm, Paradise Theatre
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A Taste Of Spring - Wine Around Colorado
Apr 22-23 and May 6-7
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Kids' Pasta Project - Pickin' Productions
Apr 24, 6pm, Delicious Orchards
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Let the KPP Spring Season begin!!
Dinner for Pickin' Productions will be at Delicious Orchards next Monday, April 24, 6pm.
Thanks to the KPP Sunday cooking classes with our local Backcountry Bistro chef, we will be able to offer lasagne--both the gluten free eggplant lasagne and the home made pasta lasagne--at all of our dinners.
Reservations required by noon on Sunday, Apr 23.
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Bee Workshop
Apr 28, 12-2pm, Thistle Whistle Farm
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Smith Fork Ranch Dinner
Apr 28, 6:30pm
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The Smith Fork Ranch will offer a three course menu from the culinary talents of their Executive Chef, Marcus Parrott. The evening will start at 6:30 with a gathering in the Elk Lodge around the fireplace with hors d'ouerves and good cheer, followed by the three course dinner at 7:00 p.m.
The cost is $45 per person, with fine wines by the glass and spirits available at an extra charge. They ask that you make reservations by Tuesday April 25th so Chef Marcus can prepare for the event. Please call Courtney or Claire at 970-921-3454 for more information or for reservations. Also please let them know if you have any dietary restrictions, preferences or allergies when you make your reservation.
For some insight in to Chef Marcus' take on how Smith Fork Ranch has become a Western gourmand's retreat check out their new article in Cowboys & Indians. Chef Marcus took time in advance of our season opening in May to talk about why the cooking here is about much more than foodie trends or gimmickry. For those of you that know our Chef it is a good read.
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Ela Family Farms Tour
April 29 and 30
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Saturday afternoon, April 29, tour will start with a guided tour of Desert Weyr Farms, and then move to Stone Cottage Vineyards, proceed to Peak Spirits distillery and Jack Rabbit Hill Vineyards and finish with an Ela Farms dinner in the orchard.
A Saturday night dinner will occur at the farm (amongst the fruit trees – weather permitting). Locally known chef Peter Knapp of PJ’s Pub will be preparing the dinner that includes fruit from the farm and other locally sourced foods. In past years the Elas have had over 100 people for their dinner in the field. The food is great, the conversation excellent and it is all capped off by a view of the West Elk Mountains.
To sign up for the dinner in the orchard go to their online store. All the tours are free, however, they do charge for the Saturday night dinner and lunch after the farm tour on Sunday. Lunch can also be purchased on their online store as well.
On Sunday, April 30, Steve Ela rolls out the red carpet and gives his customers and friends the grand tour of the orchard. The tour starts at 10 a.m. Everyone walks, talks, and looks at all aspects of the farm. As long as Mother Nature is kind to us this spring frost season, we will look at the blooms and newly growing apples and peaches. The tour ranges from how the farm packs and cools the fruit, to their commercial kitchen, to how they grow their fruit. Everybody will look at how they graft trees, run a wind machine and look at their newest trees. The best part of the tour? It’s free!
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The Living Farm's High Performance Garden Show
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The High Performance Garden Show is a 33 week adventure with Lynn Gillespie, the creator of the High Performance Garden System. In this “real time” gardening show, follow a 128 square foot demonstration garden through a 33 week growing season. Learn easy weed-free, productive and nutrient dense gardening techniques. Get your gardening questions answered from a professional gardener.
Cheer Lynn on as she tackles her gardening challenge. This year the challenge is to grow $2990 worth of produce in 128 square feet in just 33 weeks. You will also have access to the bonus guide that will show you what to plant each week of the gardening show! You can start a garden at any time with the guides help.
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Spring Biodynamic Seminars with Enzo Nastati
May 5-7, 8-9
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There is still space for the seminars; however, the meals have been planned and the food ordered from local farmers. They will still try to accommodate anyone who wishes to sign up so they can share the abundant local foods they offer, but please let them know right away if you would like to join them. They can likely make some adjustments, but at some point they cannot promise meals for latecomers.
BASIC TRINIUM METHOD
Date: May 5-7, 2017 | Fee: $480 (includes a handbook)
- The life of the plant between Father Sky and Mother Earth.
- Cosmic Life and the incarnated life inside the plant: unity, polarity, processes and manifestation.
- The improvement of the seed’s connection with its cosmic origin.
- Mother Earth: a new method to depollute the soil and increase organic matter.
- The agricultural organism: the natural tools that life uses to manifest itself.
- The Trinium Method for crops, orchards, vineyards, gardens, etc.
- Intercropping, rotation, fertilization and composting.
- Pathologies and wild plants.
- Working the soil.
- Astronomy and agriculture: the agricultural calendar.
- How to bring machines into Life.
THE PATH OF INNER GROWTH
Date: May 8-9, 2017 | Fee: $300
If you did not attend the first Spiritual Agriculture Seminar in 2015, it is recommended you watch the DVDs to prepare yourself for this seminar. Please see Viva la Vida's website to purchase the DVD set, or contact Viva la Vida by email.
A study of machines, their effects on human beings and the earth, and what protections people can develop in relation to machines. Attendees will also learn about the 13 Universal Cosmic Laws & the Law of Attraction, and how to activate them in your lives.
EMAIL VIVA LA VIDA TO RESERVE YOUR SPACE!
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Pam's Jammin' Brunch Season Opening
May 14, Mother's Day, 1-3pm, Alfred Eames Cellars
Pam's Jammin' kitchen will have a Mother's Day smorgasbord on Mother's Day (May 14) from 1-3.
Just casseroles, salads and sweets. They will have a long table set up in the winery with limited informal seating. If the day is nice, you can sit at tables outside. You can eat informally at the winery or take your plate with you.
Karen Mills-Cochran, Ellen Hutto and Pam Petersen (with some help from the guys) will be walking around and singing mostly acapella with some instruments for you.
$15/person. Please let Pam know if you are thinking about coming to this so she knows how much to cook. All woman will get a free tomato plant. Iced tea, water and coffee included, but if you want to treat Mom to a glass of wine, Alfred Eames Cellars will have wine available for sale.
Email Pam or call 970-250-7630.
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Slow Food Nations
July 14-16, Denver
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We're excited to announce the Slow Food Nations lineup this summer! Inspired by Slow Food International’s biennial Terra Madre gathering in Turin, Italy, Slow Food Nations will combine the energy of a street food festival, rigor of an academic conference, and inspiration of a cultural exchange.
SEE & HEAR
Alice Waters • Ron Finley • Simran Sethi
Jack Johnson • Hosea Rosenberg • Alon Shaya
Daniel Asher • John Currence • Frank Bonanno
Chad Michael George • Kate Horton • Wes Jackson • Jussara Lee
Deborah Madison • Nell Newman • Michel Nischan
Paul Reilly • Joel Salatin • Alex Seidel • Steven Satterfield
Woody Tasch • Kelly Whitaker & More
EAT & EXPERIENCE
Colorado-Made Block Party • Big Bad Breakfast
Wild Yeast Sourdough Starters • The Art of Day Drinking
Root to Leaf Cooking • Compact Farm Tour & More
FREE & OPEN
Taste Marketplace • Live Music • Kids' Garden
Heritage Food Tastings • Farmers Market • Author Talks
Outdoor Culinary Stage & More
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Creamy Asparagus, Lemon, and Walnut Pasta
Recipe by FOOD52
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Photo by James Ransom
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A Spring Pasta dish with asparagus!
- 7 ounces dried spaghetti (or pasta of your choice)
- 1 pound asparagus spears
- 1/4 cup walnuts, finely chopped
- 1 garlic clove, peeled
- 3 tablespoons extra-virgin olive oil
- Zest of one lemon
- Salt and freshly cracked black pepper
- Bring a large pot of water to a strong boil. Season with salt, then add pasta. Cook according to package directions for "al dente." Set aside about 1 cup cooking water, then drain pasta.
- While water is coming to a boil, cut off and discard the tough ends of the asparagus. Cut the remainder into 1/3-inch rounds, leaving the tips intact. Heat olive oil and garlic in a large pan over medium heat for five minutes. Add asparagus, salt, pepper, and 1/3 cup of the reserved pasta water. Cover pan and cook asparagus for 4 to 8 minutes, until tender to the bite. Turn off heat and discard garlic.
- Once pasta is finished, purée 1/3 of the cooked asparagus and 1/4 cup of the reserved cooking water in a food processor, blender, or immersion blender until smooth. Try to avoid blending the asparagus tips, for aesthetic reasons.
- Add puréed asparagus back to pan, along with sliced asparagus. Mix in cooked pasta, lemon zest, and more pasta water as needed to keep the sauce loose. Heat on low for a minute or two to allow pasta to absorb some of the sauce. Serve immediately, topped with chopped walnuts.
Makes 2 servings.
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Jim Brett
Slow Food Western Slope
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