Tasty Reads - With a Measure of Grace
TONIGHT: Nov 15, 6:30pm, Hotchkiss Library
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Tonight is our Tasty Reads based on the cookbook - With a Measure of Grace!
Our get-together is at the lower level of the Hotchkiss Library - try to make one of the recipes in the book. Or go to the Hell's Backbone site for a recipe inspiration.
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Conservation & Conversation ~ Happy Hour with a Purpose
Nov 17, 4:30-6, Remedy
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There's something happening here! Can you keep up with it all?
Come meet your neighbors, enjoy some tapas and drinks, catch some live music, and get updated on some ways you can step up to keep the North Fork the incredible place it is.
Join Colorado Farm & Food Alliance and Western Slope Conservation Center to welcome our special guests:
Sarah McCarthy, Western Slope Field Director with Conservation Colorado
Sara Loflin, Executive Director with LOGIC (League of Oil and Gas Impacted Coloradans)
They'll be providing information on conservation and energy issues in the upcoming session of the Colorado State Legislature, oil and gas rule-makings, ballot measures. And more!
Because on top of county planning and land use decisions and the federal government planning and making land use decisions, the next few months we'll see some impactful decsions coming at the state level too.
Oh, and did we mention the delicious locally-sourced tapas and creative drinks? Throw in some live music and lots of time to mingle and mix, opportunities for action, information, good people... where else would you rather be?
You'll recall from your civics lessons that there are three basic levels of government: federal, state, and local. All these present opportunites to protect the North Fork, our environment, community health, and public lands. We plan to cover them all in the next few months in a series of similar Happy Hour mixers.
There's something happening here. And we're getting ready. But we're also going to have some fun.
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Grow Network Potluck
Nov 17, 7-9pm, Bross Hotel, Paonia
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The Grow Network would like to invite you to an evening of good food and company. The Grow Network is hosting a potluck in Paonia at the Bross Hotel Friday November 17th from 7 to 9 pm.
The Grow Network is an online worldwide community of people who grow their own food and medicine. Their catalyzing statement is “Home Grown Food On Every Table!” They value soil, water, sunlight, simplicity, sustainability, usefulness, and freedom. They strive to be the most useful site on the web for informing others about natural methods of producing, preparing, and preserving food and medicine. They also like to have a bit of fun! Visit their web site for more info.
They are hosting their annual company meeting in Paonia the week of November 13th and would like to spend some of their time in the community getting to know you! Let Sarah Crocker know if you would like to attend the potluck Friday the 17th by either emailing her giving her a call at 360.301.0025.
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Final Week of The Living Farm High Performance Garden Show
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This week was the final week of the garden show! This is Lynn Gillespie's second year pushing her tiny Abundance Garden to new production records.
She would like to invite you to watch this final episode to find out how much produce the garden produced this year.
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Last year it was a total of 800+ pounds. Do you think she will break that record this year? You can watch the High Performance Gardening Show for free on their website.
Also, this is the best time to order from the Holiday Sale because The Living Farm makes the products to order. Generally it takes two to three weeks for you to receive your one of a kind farm products in the mail. If you want to be sure you get your package before the holidays, Lynn would recommend shopping today! There are so many items to choose from this year, including their felted woolly down pillows, pet beds, dancing willow stools, scarves and mittens, and so much more!
Visit their farm product catalog!
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Thanksgiving Goodies at Delicious Orchards
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Organic cranberries (fresh and frozen), herbs, stuffing, winter squash, pie pumpkins, broth and stock, mushrooms, apples, potatoes, onions, yams, marshmallows and more!
We still have turkeys available for order. This year they are organic,
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pasture raised, and flash chilled.
You can choose to have us brine for an additional small fee.
They will arrive at the store on Friday and be available for pickup soon after.
Please allow time for brining!
Pies are available for purchase at the store. They are homemade with organic fruit and come frozen with baking instructions.
Call 527-1110 to order - quantities are limited!
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Alfred Eames Cellars Barrel Tasting
Dec 2 & 3
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Free Farmer Workshops
Dec 8 & 9
Farm Runners is very excited to announce that they have been awarded grant funding to host a 2-day workshop for farmers this December.
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Wine, Chocolate & Cheese
Dec 9, Ouray
The festival features all Colorado wine, chocolate, cheese and arts and crafts. Festival goers get to sample and purchase everything. They have live music. It is a fun festive event! Several hotels are offering packages for those who want to come for the weekend. They are also having a 5 course Wine Dinner Friday December 8th at 7pm at Secret Garden with Garrett Estate Cellars.
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Maple-Glazed Root Vegetables
Recipe by Food & Wine, Jeremy Silansky
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Photo by Con Poulos
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The roasted root vegetables and maple glaze can be refrigerated separately for up to 1 day. Reheat the vegetables in a 350° oven for 10 minutes. Bring the glaze to a simmer before tossing with the root vegetables.
- 2 1/4 pounds rutabagas, peeled and cut into 1-inch dice
- 1 1/2 pounds turnips, peeled and cut into 1-inch dice
- 1 pound carrots, peeled and cut into 1-inch dice
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 cup low-sodium chicken broth
- 2 tablespoons pure maple syrup
- 2 tablespoons unsalted butter
- Preheat the oven to 400°. Divide the rutabagas, turnips and carrots between 2 large rimmed baking sheets. Drizzle 1 tablespoon of the oil over each sheet of vegetables and toss well. Spread the vegetables out in an even layer and season with salt and pepper. Roast until lightly browned and tender, about 40 minutes. Drizzle 1 tablespoon of the vinegar over each pan of vegetables and toss well. Roast until sizzling, about 3 minutes longer.
- Meanwhile, in a small skillet, bring the chicken broth and maple syrup to a boil over high heat. Boil until reduced to 1/4 cup, about 20 minutes. Remove from the heat and whisk in the butter.
- Transfer the root vegetables to a warmed bowl. Add the maple glaze and toss well. Serve right away.
4 servings
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Jim Brett
Slow Food Western Slope
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