Extension - Fill out Delta County Master Plan Survey by July 8!
We all have concerns for the future of Delta County and want to create a sustainable, thriving community that protects the things we love most about our home. This Spring, Delta County began the process of creating a County-Wide Master Plan. The Delta County Master Plan will have effect our community for years to come, and public involvement is key to creating a plan that works for us.
Please take a few minutes and share your vision with the Delta County Master Plan team by filling out the online questionnaire linked in the button below. Most of the questions are multiple choice, but there is a section at the bottom to write your lengthy thoughts on growth and development in the county. We feel there is some ambiguity in how a few of the multiple choice responses could be interpreted, so please be as specific as possible in your written comments.
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Cooking Classes and Lunch at the Trading Post
July 6 - July 13; 15495 Black Bridge Rd, Paonia
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At the Trading Post, July 6 will be an Asian express (open to the public), 12-2pm. They will be serving a variety of foods from the orient including but not limited to nori rolls, spring rolls, cabbage slaw with peanuts, stir fry with coconut, fresh local green salad with sesame vinaigrette and colorful drinks with floating tapioca balls, plus other surprises!
As always featuring the Valley's finest produce, farm products and organic ingredients.
Suggested donation $10. Work trade always available.
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Pam's Jammin' Luau
July 8, 9am-1pm, Alfred Eames Cellars, 11931 4050 Rd., Paonia
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Reservations: Call 970-527-6290 or 970-250-7630. Email Pam.
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Paella Dinner
July 8, starting at 6pm, Leroux Creek Inn & Vineyards, 12388 3100 Rd., Hotchkiss
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Classic Paella is a Valencian seafood rice dish from the southeastern coast of Spain. This ancient rice dish has evolved to become a symbol of Spanish culinary experience with each region adding meat ingredients, customizing the entree.
Winemaker and Chef, Yvon Gros, is hosting a Paella Dinner at Leroux Creek Vineyards (12388 3100 Road, Hotchkiss) on Saturday, July 8, starting at 6pm with pétanque and appetizers. Paella will be served at 6:30pm.
Price: $29.50 (tax & tip included). Wine extra.
Call 970 872-4746 for reservations and confirmation.
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Lamborn Mountain Farmstead Open Farm Day
July 9, 10am-4pm
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Smith Fork Ranch Dinners
Mondays and Tuesdays through July
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VOGA's Know Your Farmer Series
July 11, 6pm, The Living Farm
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The Living Farm Tours
Friday through Sunday, 1-6pm
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The Living Farm is a very popular destination for those who want to see how an organic sustainable farm works. The self guided interactive tour takes their “parade route” through the very heart of their farm. You begin with our pigs and continue leisurely visiting their turkeys, chickens and our dairy sheep.
The greenhouses and gardens are always flourishing and they are wonderful to explore. They will take you behind the scenes of a thriving organic farm where you will be able to see firsthand how creating a sustainable “eco-system” is key to a successful farm. Here are some of the things you can experience on your tour:
- Appreciate the integrated system of their plants and animals – the ultimate in sustainability practices
- Meet and pet their farm animals. Chickens, turkeys, geese, ducks, cows, goats and sheep are all available to be held and petted in your tour.
- Learn about alternative heating methods for year-round growing
- Admire their strawberry towers – their specialized system for growing strawberries from spring until frost with hardly any weeds
- Meet their heritage turkeys and understand the importance of heritage breeds
- Learn how they boost the nutrient density in their produce and how you can do the same
- Find out about the perpetual greens harvest (their eternal salad bar) and learn how to create the same in your backyard
- Visit their patented Abundance Garden demonstration gardens
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Slow Food Nations
July 14-16, Denver
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Slow Food Nations is closing down the streets of downtown Denver in celebration of good, clean and fair food for all! Meet us at the Taste Marketplace in Larimer Square for a free culinary adventure that will engage all your senses.
With local Denver food producers, live music, culinary demonstrations and international exhibitor tastings, you’ll want to bring your friends & family to this party in the street!
The exhibitor space will be open from 10AM – 6PM on Saturday, July 15 and 10AM – 4PM on Sunday, July 16.
Special treat: Carlo Petrini, the founder of Slow Food, and Jack Johnson will present at the event!
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Ride Sharing to Denver
Not sure how this will work, but if you intend to attend the event and want to carpool to Denver with other like-minded Slow Food Nations enthusiasts, email Slow Food Western Slope and we may become matchmakers!
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West Elks Wine Trail
Aug 4-6
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The Wineries of the West Elks Wine Country invite you to a special weekend of touring, premium wine tasting and winemakers’ dinners during the 9th Annual West Elks Wine Trail. Set your own route for a fun and relaxing day or weekend and come home with delicious wine and memories. Visit their web site for details.
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Blueberry-Pecan Galette
Recipe by Bon Appetit
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Photo by Michael Graydon & Nikole Herriott
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Substitute any berry for this dessert. Buy local!
- ½ cup pecans
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- 12 ounces blueberries (about 2 cups)
- 1 tablespoon cornstarch
- 1½ teaspoons fresh lemon juice
- ¼ cup sugar, plus more for sprinkling
- All-purpose flour (for surface)
- 2 tablespoons milk, half-and-half, or heavy cream
Dough
- Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
- Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
Filling and Assembly
- Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
- Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
- Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
10 servings
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Special Request
From Caren von Gontard:
Jessie Melison, our sweet loving friend, was in a car accident this week. She suffered severe head trauma and is in need of time and help to recover. This means there are medical expenses and therapy needs. Her car was totaled so she will eventually need a replacement. We have started a fundraising effort to help with these expenses. Anything you can donate is so deeply appreciated. Please go to the link below to donate.
Jessie is the office manager and translator for Viva la Vida Foundation. She offers her time and incredible skills to us tirelessly and much of the time without any pay.
The very basis of community is so evident when one of our dear friends is in trouble and so many offer their support. We thank you for your help. Please pass this plea along to your friends and family as well.
Caren von Gontard
https://gogetfunding.com/help-jessie-heal/
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Jim Brett
Slow Food Western Slope
Contact and Follow Us:
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