SUPPORT OUR FARMERS!!

Today we face serious food related issues like farm globalization, dangerous pesticides and vegetable contamination. So it has become more vital than ever to know about the food we serve our loved ones. Each weekend this small valley is blessed with four amazing markets, which gives us that opportunity. While visiting the farmer’s booth ask questions to find out where your food is coming from and how it’s produced. Think about how remarkable it is to actually talk to the people who grow the food you are about to eat.  Remember if we don’t support them, we could see the extinction of local farmers and how our future generations will lose out.

Sustainable Seafood In Colorado?

This is no fairytale!  Every year gorgeous stripers make there way from the ocean up the Colorado River to spawn. But, you won’t need a fishing pole and a ton of patients to enjoy this delicious fish.  Thanks to family owned striper farms in Alamosa you only need to run down to Cut in Edwards to get your hands on some. Talk to John the self-proclaimed “butcher boy” at Cut; he can help you locate all the extraordinary fish and meat Colorado offers, so you can create your own sustainable meals.

Whole Roasted Colorado Striped Bass

with Palisade Onions, Red Potatoes, Tomatoes & Grilled Zucchini

2 Whole Colorado Stripper (Cut)

1.5 Pounds Red Potatoes, Sliced ¼ inch think (Borden Farms)

2 Cups Walla-Walla Sweet Onions, Thinly Sliced  (Borden Farms)

2 Cups Cherry Tomatoes (Village Market)

4 Garlic Cloves, Thinly Sliced (Village Market)

10 Whole Fresh Chives (Morales Farms)

4 Fresh Tarragon Sprigs (Morales Farms)

6 Fresh Thyme Sprigs (Morales Farms)

1 Cup Green Onion, Sliced (Morales Farms)

1 Lemon, Sliced Wheels (Village Market)

2 Tablespoons Lemon Juice (Village Market)

½ Cup Dry White Wine (Drink!)

1 Tablespoon Red Pepper Flakes (Village Market)

4 Eight-Ball Zucchini Squash, Sliced ¼ rounds (Borden Farms)

Olive Oil

Salt

Pepper

o        Preheat oven to 350°F

o        Preheat grill to high heat

o        Toss red potatoes, tomatoes, sweet onions and green onions in three tablespoons of olive oil, salt, black pepper and red pepper flakes.  Place on a roasting pan and bake for 15 minutes. Remove from oven and set aside.

o        To prepare fish: Drizzle olive oil on the inside and out, sprinkle with salt and pepper.  Stuff fish with half the quantities each of the herbs, lemon slices and garlic.  Place the remaining herbs, lemon slices, garlic with the white wine and lemon juice on the bottom of large glass baking pan.  Place fish on top and bake in the oven for 15 minutes. 

o        Add the potato-mixture to the baking pan with the fish and continue to bake for another 20 minutes or until the fish is opaque in color.

o        While fish is cooking toss zucchini in olive oil, salt and pepper

o        Grill each side for 3-5 minutes

o        Family style service; fan out grilled zucchini on a large serving platter, top with the potato mixture then the fish. Drizzle remaining liquid over the fish and vegetables.  Serve and enjoy!