I am finding uses for the Korean Aged Black Garlic I recently bought. It has a very unique flavor that pairs well with mushrooms and soy sauce for a complete umami experience. Have you tried cooking with black garlic yet? I…

Would you call a tiny 1/4-acre family operation growing vegetables, herbs, berries, and plants in a residential setting a farm? The folks at Frog Star Farm do, and the people who buy their heirloom salad mixes and other foods at…

Steve Ela’s family lived in Grand Junction before grass, and drove to farmers’ markets in Denver on dirt roads before highways and 1-70. His family used teams of horses to tend to their orchards, and combated worms with arsenate of…

I just finished a two-day, 10 hour class at the Culinary School of the Rockies and came home with, not only a huge bag full of bread, but a new understanding of flour, yeast, flavor, and dough.  Chef Shan Siebert…

‘Shrooms! Wonderful ’shrooms! I love Shiitake mushrooms and cook with them at least once a week. They bring a rich earthiness to stews and stir frys, and I am a firm believer in their healing properties.

The quality of Shiitake…

 
 
When temperatures reach 97ºF, plunge to 58ºF overnight and then the forecast two days later calls for a high of 70ºF, it can only mean one thing:  Summer is drawing to a close. …

I over-zested. I did. I admit it. This sour bite of this sin, this overindulgence in a taste enjoyed, proved that what more is not always better. That, what is wanted, is not always needed nor best, fruitful nor good.
Remember…

Often, discovery is made through the mundane. Or in other words, joy is found in greater measure when it is unexpected. When, the fore-casted find is met with unpredicted winds, in allaying cool breezes from on high.
It is when rote waking…

I love peanuts. Peanut butter. Peanut butter cookies. Roasted peanuts. Spicy peanuts. There is something about the flavor of peanuts that is very appealing to me and I am so very grateful I do not suffer from peanut allergies.
That…

Fall in Colorado Calls For Slow Cooking Moroccan Style

 
 
Fall in Colorado is simply the best season in the best place on earth.  Warm cloudless days.  Cool nights.  Amazing colors.  And slow food.  In my mind, “Fall” and “Slow”…

Here’s another veggie I had never purchased, cooked, nor eaten before. This summer I am consistently working with something new to me, thanks to my “CSA challenge” with Ollin Farms.
Ollin Farms sends out a weekly newsletter to let us know…

Suddenly I’ve had an explosion of beans - green and yellow wax beans! In the past two weeks, I’ve harvested 2 1/2 pounds from approximately sixteen plants, and there are more just waiting to fill in.
What does one do…

A box of produce arrived at my door yesterday evening. The box read “Door to Door Organics,” printed in green. To my eyes, this was a veritable “Eat Me” bottled potion, and I, morphing into Alice, felt entirely pulled to comply. There…

Well, Ollin Farms never disappoints! They have crabapples, which I find pretty cool. I picked some up at the market and headed over to my friend Chad at Hazel Dell and asked for mushrooms for a crabapple sauté.

Chad recommended a 1/2 pound…

I live in the mountains now. I hear a stream’s run at this late night’s hour, but little else. A few engines motor past, continuing up farther into the canyon. That is all though, that is the extent of the…