Farming That Takes Us Higher...

As another reminder of our ever diminishing local farm population, Grand County, once known as the lettuce capital of the United States is now home to only one commercial farm.  Morales Farms now stands alone but it continues to carry on that strong tradition today with tasty greens, herbs and vegetables. One of the secrets to their success is the fact that this is the highest altitude commercial farm in the country.  With the intense sun during the day and the cool temperatures at night, the produce is naturally vibrant and hardy.

The Morales Farms’ Booth is my first stop at the Vail and Edwards Farmer’s markets.  I love to see what is currently being harvested and it is always fun to chat it up with owner Carol Morales.  There is no one more passionate about the future of our nations food. Regardless of what I am making I always get a bag of Morales spinach and mixed greens. These leafy greens burst with flavor unlike the bland plastic boxes of lettuces you buy at the store. 

High Country Beet Salad

Morales Farms is now offering a variety of delicious beets.They are packed full of earthy flavors and antioxidants.  This salad is simple to make for lunch or dinner.  You can roast the beets ahead of time and eat them all week.  For some extra protein add some grilled chicken or lamb.Morales Farms can be found at the Edwards Market on Saturdays and the Vail Market on Sundays.  Haystack Mountain can be found at the Edwards Market on Saturdays.

Serves 4 people

1 Pound Golden & Red Morales Farms Beets

½ Pound Morales Farms Mixed Greens

4 oz Haystack Mountain Cherve

¼ Cup Sliced Morales Farms Green Onions

1/8 Cup Walnut Balsamic Vinaigrette (See Recipe Below)

½ Cup Spiced Candied Walnuts (See Recipe Below)

o   Preheat oven to 425°F.

o   Rinse beets. Wrap colors separately in foil and roast in middle of oven for about an hour or until tender. Cool to room temperature.

o   Peel beets and cut lengthwise into 1/4-inch-thick slices, keeping colors separate.

o   Toss mixed greens in a bowl with a few tablespoons of vinaigrette, salt and pepper

o   Fan out beets (alternate colors), top the beets with the mixed greens, top the salad with small pieces of cherve, sliced green onions, and spiced candied walnuts

Toasted Spiced Walnuts 

o        1 Cup Walnut Halves 

o        2 Tablespoon Sugar 

o        ¼ Teaspoon Salt 

o        ¼ Teaspoon Fresh 

o        Cracked Pepper 

o        ¼ Teaspoon Ground Cinnamon 

o        ¼ Teaspoon Smoked Paprika 

o        1 Egg White 

Preheat oven to 350 F and line a baking sheet with aluminum foil. In a bowl whisk the egg white until frothy then add sugar, salt, pepper, cinnamon & paprika. Whisk until well blended. Add the walnuts and stir until they are thoroughly coated. Spread walnuts out on a baking sheet.  Bake walnuts for 20-25 minutes or until golden. Stir the walnuts every seven to ten minutes. When the walnuts are done, remove from oven and transfer them to a plate to cool. 

CHEF'S NOTES: The walnuts will stay fresh for up to a week when stored in an airtight bag. Take the leftovers on a hike as a low carb, high protein snack.

Walnut Balsamic Vinaigrette 

o        1/2 Cup Balsamic Vinegar 

o        2 T Honey  

o        2 T Dijon Mustard 

o        1 ¼ Cup Walnut Oil

o         Salt & Pepper To Taste 

In a bowl whisk together balsamic vinegar, honey & dijon mustard together until well blended. Then slowly add the walnut oil while continuing to whisk. Add salt and pepper to taste.