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Recipes and news from the Telluride Farmers' Market team!
Posted 8/8/2017 9:54pm by Edith.

Salad - it's not just for lunch and dinner anymore! Our intrepid Market Manager, Jessie Rae, whipped up a delicious Farm Fresh Breakfast Salad this morning, because anything can be breakfast if you put an egg on it, right?

 

 

To make this tasty and ultra nutritious salad, Jessie Rae used mixed greens, arugula, heirloom tomatoes, avocados, chives, and goat cheese. She topped it with a citrus vinaigrette made with red wine vinegar, apple cider vinegar, olive oil, and fresh squeezed orange juice. And don't forget the icing on the cake - two farm fresh eggs, over easy!

 

 

Any day that begins with this much color is going to be a good one. Why not start your day off with a salad, too?

Posted 8/3/2017 2:32pm by Edith.

'Tis the season to shop local! Next week, August 6 - 12 is National Farmers Market Week!

Show your support for all your hardworking local growers and artisans by shopping at the Telluride Farmers Market. There's no reason to wait 'til next week - start celebrating early by joining us on South Oak Street tomorrow! As always, we'll be there from 10:30am - 4:00pm, rain or shine. 

Click here to learn more about National Farmers Market Week, and don't forget to thank our vendors for all the hard work they do to bring you the best organic and sustainable produce, meat, eggs, prepared food and handmade artisan crafts

Posted 7/27/2017 2:02pm by Edith.

 

Come mid-summer, it seems like peaches get all the love when it comes to fruity desserts. But it's unfair to forget about all of the other delicious stone fruits that start popping up at the farmers' market in July and August. 

I'm a huge fan of sweet plums - not only are they delicious and juicy, but the contrast of their deep purple skin and bright orange flesh make for an especially beautiful tart or galette. I turned my first batch of plums into a simple and easy galette. 

Galette's are an excellent summer treat - they come together quickly and use only a few ingredients. And since they don't require a pie pan, they're a great fit for a vacation rental that might not have a fully stocked kitchen. The tart dough comes together quickly, and can be made a day or two in advance if you want to make your evening of baking even more painless. Either way, the result will be a show-stopping, delicious dessert that is deceptively easy and makes the best of summer's stone fruits. 

 

 

Ingredients

Crust

6 tablespoon chilled unsalted butter

1 cup all-purpose flour (I used whole wheat pastry flour, but regular unbleached flour will work fine)

1/2 teaspoon sugar

pinch of salt

1/4 water, on ice

 

Filling

3 or 4 ripe sweet plums

1/3 cup sugar, plus a 2 tablespoons

1 tablespoon lemon juice

 

To make the crust, mix the flour, sugar, and salt together in a small bowl. Cut the chilled butter into cubes and incorporate it into the flour with a pastry blender or fork until the mixture looks like a coarse meal and the butter has been cut into pea-size bits. Gradually add the ice water until the dough comes together and can be formed into a ball, using as little of the 1/4 cup of water as you can. Wrap the ball of dough in plastic wrap and refrigerate for at least an hour.

 

To make the filling, pit the plums and slice thinly. Combine with 1/3 cup sugar and lemon juice in a medium bowl and toss gently to coat. 

 

To assemble the galette, roll the chilled dough out into an oval on a lightly floured surface. It should be about an 1/8 of an inch thick. Transfer the dough to a sheet pan lined with parchment paper. Lay the sugared plum slices out on the dough, starting in the center and moving outward, stopping a couple inches short of the crust's edge. Fold the edge of the crust over the filling and sprinkle the remaining sugar over the crust. Bake in a 400 degree oven for 40-45 minutes, until the crust is golden brown and the filling is nice and bubbly.

 

Serve warm with your favorite ice cream!

 

Posted 7/11/2017 6:10pm by Edith.

 

Just to get the joke out of the way at the beginning - a shrub isn't just a bush! Originally used as a way of preserving fruit in a time when refrigeration wasn't an option, a shrub is a sweet-tart syrup made from fruit, sugar, and vinegar that has stayed relevant by gaining popularity in the craft cocktail world. They can be made with just about any fruit you can think of, and when mixed with soda water they make a delicious, refreshing drink that's perfect for a steamy summer day. Adding alcohol is optional, but their wonderful balance of sweet and sour flavors make them an excellent one-stop mixer.

 

 

Despite this season's late frost, I was still able to grab a bag of beautiful, perfectly ripe black cherries from White Buffalo Farm at last weeks farmers' market. What wasn't immediately demolished by the friends who were staying at my house was cooked down into a deeply flavorful, beautifully deep red shrub.

 

Making these lovely and delicious syrups is incredibly easy (though if you're using cherries, I do recommend a cherry pitter, which would have made my life a lot easier) and come together quickly. They're really more of a ratio than a recipe - and 1:1:1:1 ratio at that. One cup sugar, one pound of fruit, one cup of water, and one cup of vinegar. While I used cherries, you can really throw in whatever fruit you have on hand - and since the fruit is getting cooked, it's a great use for anything that's gotten a tad bit bruised. My favorite vinegar to use is apple cider, but red or white wine vinegar works well, too. Avoid using anything too flavorful or too bland, as it will either overwhelm the fruit or add little other than harsh acidity to your shrub.

 

I mixed a splash of my black cherry shrub with seltzer, a little lime juice, and some vodka from the Telluride Distillery. Whisky or a floral gin would also be a great pairing. They're kid-friendly and just as delicious without the alcohol, though. Happy shrubbing!

 

 

Black Cherry Shrub

Ingredients

1lb black cherries

1 cup sugar

1 cup water

1 cup apple cider vinegar

 

Directions

1. Pit and quarter your cherries, and set aside. Combine sugar and water in a medium saucepan and heat on medium until sugar is dissolved.

2. Lower heat to low and add your cherries. Simmer, stirring frequently, until the liquid has turned dark red and the cherries are starting to get mushy (for me, this took about 10-15 minutes).

3. Remove the saucepan from the heat, and add vinegar. Strain the solid fruit from the mixture and pour into a jar or bottle. Let cool before storing in the refrigerator. 

 

Posted 6/15/2017 12:54pm by Edith.

 

Kale can be a polarizing green - people love it or they hate it. One great thing about the early summer season, however, is the abundance of baby greens. Baby kale is more tender than it's full-grown counterpart and has a milder, more delicate flavor. It's also easier to work with, since the ribs haven't yet grown tough and woody. Baby kale can easily be tossed into a salad, thrown into a smoothie, or blended up to add a supercharged kick of nutrition to dips, spreads, or pesto. 

 

 
I always end up buying more baby greens than I need for salad, and I love coming up with creative ways to use the excess. When I was making garlicky white bean dip - one of my favorite summer staples for munching on outdoors at parties - the other night, I found myself with an extra half a bag of beautiful purple-green baby kale. I tossed it in my blender with the rest of the dip ingredients, took it for a spin, and ended up with a spectacular green dip filled with antioxidants and extra fiber. It's a super simple way to use up your extra greens and sneak a little kale into your diet! It would great with other baby greens too, like spicy arugula or spinach. Happy cooking and happy eating! 
 
 
Ingredients:
3 cloves of garlic
2 tbs of tahini
3 tbs of olive oil
3 tbs of lemon juice
2-3 cups baby greens like kale or arugula
1/4 cup chopped parsley
1 15oz can of white beans (cannellini, navy, or great northern will work)
1 tsp of salt
a few grinds of black pepper
 
Directions:
Blend all ingredients in a food processor or blender until smooth, starting at a low speed and increasing gradually. The greens will blend more easily if they are at the bottom, beneath the beans. And that's it! I served mine with crackers and chopped veggies, but bean dip is great on anything. Feel free to play around with different green and herb combinations, recipes like this are super flexible and easy to adjust to your tastes and the items on hand.
Posted 1/2/2014 12:18pm by Melissa Harris.
Small farms today are direct marketers and as such are in the business of relationship marketing with each customer that buys products from the farm. The customer is not at the CSA pickup, farmer's market,  or on-farm market because it is easiest or cheapest food source -- they are there because they respect the farmer, want to support the local economy, and feel that their dollars are spent on a worthwhile endeavor. Every chance you get as a farm to interact with your customers should reinforce the connection to the land and make the customer feel like they are doing a good thing by patronizing your business. This is a very difficult task for a busy farmer. I challenge you to take your relationship marketing into the 21st century and start a blog on your farm website.

I'm sure some of you are unclear on the meaning of the term "blog". It is a rather fluid term that is a shortened version of "weblog." In my mind, it signifies a webpage that displays content of varying lengths in chronological order and invites readers to interact in the form of comments. Often, blog postings are categorized or tagged by topic so that users can navigate through related blog entries by the tags, such as "farming challenges" or "farmer's market." Blogs take many different forms from personal, public diaries to political commentary to blogs that are published by businesses themselves. This is the most popular form of content generation and information retrieval on the Internet today and the very website you are looking at right now, Small Farm Central, is a blog-style site. If you have heard of the term "Web 2.0", blogs are big part of the Web 2.0 movement.

Your farm should blog because it is an easy and time-effective way for you to get your story out to customers. Repeat customers come to you because of the relationship that they have with you and a blog is a perfect way for you to start and augment the real-world interaction that you have with the customer. Granted it does take some time, energy, and thought to produce effective blog posts that communicate the farm experience, but that post will easily be read 100s or 1000s of times over the life of your blog. That works out to be an extremely time-efficient way to build a consistent and faithful customer base. Customers that read your blog will be more understanding of blemishes or crop shortages because you can explain the exact cause of the problems. This becomes a story that they can take home with their produce and they will feel more connected to the farm and the food if they know some of the challenges that went into growing it.

The complaint I hear the most is that farmers don't have time to be writers as well as producers. Steve Sando of Rancho Gordo dedicates one afternoon every two weeks to writing six blog articles. He then releases one each Monday, Wednesday, and Thursday. There are other techniques of course too: get a trusted intern to write an article each week, find a very enthusiastic and involved customer who will volunteer to write a blog article every once and a while, or just commit to posting a short update once each week. There is no right way to write or schedule your blog, but post on a regular schedule and write with passion because passion is infectious.

At this point, if you are considering a farm blog, start reading a few established farm blogs and get some general advice on how to write blogs. I have discussed some aspects of blogging at Small Farm Central in Farm blogging isn't always literature, but this is and What I learned during an interview with Steve Sando of Rancho Gordo. Blogging will be a topic that I come back to over the next few months because I believe it is the core of any modern farm web marketing strategy.

Some farm blogs to get you started:
  • Eat Well Farm Blog : recently discussing problems with the Med Fly and how they are certifying their packing shed as Med Fly-free.
  • Life of Farm Blog : this blog is sponsored by the Mahindra tractor company. Perhaps the writer got a free tractor for writing the blog?
  • Tiny Farm Blog : wonderful photos and at least a post a day.
  • Rancho Gordo Blog : this popular blog receives 300-500 unique visitors a day (which is impressive for a farm website) and even helped the author secure a book deal.

Read about the process of writing a blog and more:

Spend the next few weeks reading farm blogs and exploring some of the resources listed above. Then when you think you know enough about blogging to start, you will probably want to go back to Hosting Options to get your blog online. Not coincidentally, the Small Farm Central software contains all the features you need to get your blog (and farm website) up and running within a few days. I know that not very many farms are taking blogging seriously as a marketing tool, but I have a strong feeling that every serious farm will have a blog in five years.
Posted 1/2/2014 12:18pm by Melissa Harris.
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