Proudly from North Colorado's North Fork Valley

Mushroom Hunting

The forests have been feeding us.  Wild mushrooms in omelettes and piled on frshly baked flatbreads have been on the NoFo menu over the past couple weeks.   The rest of the bounty has been preserved – either dried or sautéed down and frozen – to be enjoyed at a later date. Naropa ...

Recipe: Apricot Crumble

We’ve been preserving apricots like mad over the last two weeks.  Cooking them down and either canning or freezing them.  We’ll be able to pull these glorious summer flavors all winter long.  We have jars of apricots sweetened with local honey and flavoured with vanilla for sale. ...

Farmers & Chefs: Good Together

This New York Times article talks about how farmers are the ones bringing the “star ingredients” to restaurants these days and, for this, we shout “hooray!” In our books, Flavor is King.or Queen, perhapseither way, it rules and you can’t get flavour from a factory farm be it animal or ...

Recipe: Head Cheese

Yesterday our lovely pig-farmer, George Burkhardt, delivered us a whole pig. A pig he raised, loved, watered, fed and eventually drove to the processing plant to be slaughtered and broken down into its sub-primal parts to become food. It’s always humbling when a farmer brings in one of his or ...

Cookbook Review: Sean Brock’s Heritage Cookbook

This is, by far, one of the neatest cookbooks I’ve had the pleasure of perusing and using. From southern classics to lesser known and, (for me) somewhat experimental recipes, he’s kind of got it all in one beautiful package. One of the first recipes I came across in this book was for cured egg ...