West Elks Wine Trail

Aug 4-6

7th Annual Funk Feast - Zephyros Farm

Aug 11, starting at 6pm, 11466 3725 Rd, Paonia

Durango Wine & Rails 

Sep 3 and Oct 1

• 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

Savor the San Juans

Sep 10, 10:30am-4pm

• 100% Grass-fed (no grain ever)
• 100% Pasture-Raised on Organic Pastures (CCOF Certified)
• GAP 4 Certified*
• 100% Holistically Managed
• 100% Free of GMOs
• 100% Free of Antibiotics
• 100% Free of Herbicides, Pesticides, Insecticides, etc.
• 100% Free of Chemical Fertilizers

• $100 Deposit
• $5.99/lb hanging weight (approx. 30-50 lbs) approx. You can expect  50-55% of the hanging weight in cut and wrapped meat.
• Processing $100

• $400 deposit.
• $3.60/lb hanging (500-700lbs) You can expect at least 55-60% of the hanging weight cut and wrapped meat.
• Processing approx. $400.

• $200 Deposit.
•  $3.75 lb/lb hanging (approx. 250-350 lbs) You can expect at least 55-60% of the hanging weight as cut and wrapped meat.
• Processing approx. $200

• $100 deposit.
• $4.10/lb hanging weight  (125-200 lbs). You can expect 55-60% of the hanging weight as cut and wrapped meat.
• Processing approx. $100
• Standard Cut only:  Because we offer a split quarter (pieces from both front and hind quarters)we only offer Quarters as a Standard Cut. This means the butcher will cut it to utilize the animal most efficiently

Pasta Salad Recipe with Grilled Zucchini and Chickpeas

Recipe by Filippo Trapella

• 10 oz (280 g) short pasta
• 2 (450 g) medium zucchini
• 1/2 Lb (230 g) canned chickpeas (Garbanzo beans)
• 1 organic lemon
• 4 cloves of garlic
• 1 tbsp fresh parsley, minced
• 6 tbsp extra-virgin olive oil
• 1 tsp black pepper
• to taste table salt

1. GARLIC AND PARSLEY MARINADE
   Pour the olive oil into a cup, then peel the cloves of garlic and cut them into chunks. Rinse the fresh parsley leaves and mince them. Combine the parsley and the garlic along with the olive oil. Finally, wrap the cup and put it aside.
2. CHICKPEAS AND SEARED ZUCCHINI
   Raise the chickpeas from their water, then peel them carefully. Now, cut the zucchini lengthwise into slices thin about ⅓ inches. After that, sear the zucchini slices on a grill pan until cooked but still firm.
3. PASTA SALAD SEASONING
   Pour the garlic and parsley marinade into a bowl, then discard the garlic chunks. Now reduce the zucchini slices into strips, and combine them with the marinade along with the chickpeas, the yellow part of a lemon skin grated, the black pepper, and salt as needed. Wrap the pasta salad seasoning and store in the fridge. It can be tossed with pasta immediately, or up to 24 hours after.
4. SERVING PASTA SALAD
   Cook the pasta into 5 Qt of boiling water salted with 4.5 tbsp of coarse salt. Raise the pasta “al dente”, then pour it into a colander and rinse with water until the pasta reach room temperature. The rinsing of the pasta it’s necessary also to eliminate the starch in excess. Pour the pasta in a blow and toss with the vegetables as soon as possible. The pasta salad is at its best just prepared, so if it’s possible, toss the pasta with the vegetables just before serving. Otherwise, store the seasoned pasta in a box covered up to 24 hours. Take the pasta out from the fridge 30 minutes before eating.

1. Food is the bridge that unites us. We bridge between urban and rural, between Mexico and the USA, and between pleasure and responsibility.
2. We have a plan to unite rural and urban America. Alice Waters staged an extraordinary lunch on the lawn of the State Capitol — an experiential endorsement for free school lunches to support sustainable local farms, uniting urban and rural. 
3. Chefs are important actors to cook up a better future. We launched the US Slow Food Chefs’ Alliance and the Slow Food Menu for Change global campaign to highlight the relationship between food and climate, and the important role of chefs in writing menus with Slow Food values.
4. We are a global and indigenous movement. From Slow Food Mexico to Slow Food Turtle Island, traditional foods and the people who produce them play a key role.
5. Food justice must be central to our work. Some of the weekend’s most popular and most-talked about dinners and discussions focused on food sovereignty and diversity. 
6. We must walk the walk, even in festival operations. From upcycled lanyards and metal eco cups, to Steven Satterfield's closing meal featuring only food destined for the dumpsters, there are creative and delicious ways to minimize waste.

Support Our Sponsors!