|
THE FALL ISSUE IS HERE
The Fall Issue has hit the streets! In case you haven't picked up a copy yet enjoy this taste of what we love within its pages.
| |
| A WILD HUNT FOR WILD FOOD: Sometimes, to find mushrooms, you have to lose yourself
By Nelson Harvey
Looking back, it’s hard to pinpoint exactly where things went south. Certainly, it was before the lightning storm, before the realization that we’d wandered too far north and were hiking down the wrong drainage and before Mark had puked for the eighth time.
But when, exactly, did it start to matter that we hadn’t told anyone where we were going, that we had little food other than the King Bolete mushrooms we’d foraged that day or that the muddy dirt road we’d followed deep into the Thompson Divide could easily become impassable as the heavens opened up and the rain began to fall?
Perhaps the trouble started at around 9,000 feet, as the excitement of the hunt began to take hold.
| |
|
7X MARKS THE SPOT: A Hotchkiss cattle ranch finds a niche in the specialty beef market
By Catherine Lutz
Cattle ranching stories are often told in romantic terms, focusing on owners inspired by a love of the land, a tradition handed down for generations and an old-fashioned industry struggling with modern challenges like globalization and suburban sprawl.
The story of 7X Beef is not that story. It’s a business story.
Since entering the increasingly crowded specialty beef market in 2013, 7X has by all accounts been incredibly successful. Its beef is now served in some of the best restaurants in Aspen—Cache Cache, Prospect and J-Bar at the Hotel Jerome, and the Caribou Club—and shows up on fine-dining menus in Vail, Denver, Las Vegas, New York and Boston.
| |
| REAL, AND REAL GOOD at MAUD'S ON MAIN
By Amiee White Beazley
Maud’s on Main is a rare find these days: a restaurant characterized more by a love of cooking, a love of family and the dreams of a young couple than by over-the-top menus, marketing schemes and the profit motive. But if a personal take on simple food done well is your thing, then this latest addition to the New Castle dining scene should be your new go-to spot.
Seven years ago, then Carbondale resident and New York transplant Molly Mogavero decided to take a chance. After 20 years in the restaurant industry and another 13 as a massage therapist, the urge to get back in the kitchen had begun to pull on her heartstrings.
| |
|
EXTENDING THE SEASON
Pretty or Not, Hoop Houses Offer Beautiful Benefits
By Jason Smith
Pitkin County Open Space and Trails recently acquired the Glassier Property—240 acres of prime agricultural land located off Hooks Spur Road in Basalt. This incredible property has been agriculturally productive for over 100 years, and the county—together with neighbors, recreationists and agricultural producers—recently developed a plan to keep agriculture going there for the next century while helping to incubate new farm businesses.
Surely, access to such prime farmland is a boon to local agriculture, but how will farmers adapt to the short, high alpine growing season of the Roaring Fork Valley and design commercially viable operations?
| |
|
Recipe and photographs excerpted from Housewild.com by Ilona Oppenheim.
© 2014
RICOTTA
This rich and creamy ricotta cheese is quick and easy to make. I prefer it still warm, spread on toast and topped off with honey or olive oil, or aged balsamic vinegar. It’s also great on a pizza, drizzled with truffle oil and flaky coarse sea salt.
The secret to producing creamy, rich-tasting ricotta is to use high-quality milk and cream. The ricotta I made with milk and cream from a local farm created the richest ricotta I have ever tasted. If farm-fresh milk and cream are not available,
look for pasteurized, not ultra-pasteurized, and non-homogenized milk and cream at your local health food store.
TIME: 15 minutes plus 1 hour of draining
YIELD: About 2 cups
3 cups whole milk
1 cup heavy cream or half and half (if you use heavy cream, the ricotta will come out creamier and richer)
1 teaspoon salt
3 tablespoons white wine vinegar
1. In a heavy pot over medium heat, bring the milk, cream and salt to a boil, stirring occasionally to prevent scorching.
2. As soon as it starts to boil, reduce the heat to low and add vinegar. Simmer while stirring very gently until the mixture curdles, about 1 to 2 minutes.
3. Line a large colander with several layers of fine-mesh cheesecloth and place it over a large bowl. Pour the mixture into the colander and let it drain at room temperature for 1 hour. Discard the drained liquid or save it for other uses. Enjoy the ricotta right away or store in an airtight container in the fridge.
| |
DID YOU KNOW?
There are more than 36,000 farms and ranches in Colorado encompassing 31 million acres. That’s nearly half of the state’s total land area. Source: Colorado Department of Agriculture
| |
| This newsletter is brought to you by URBAN MARKET BAGS
| |
|
| FALL EVENTSOCT 9–30 • Aspen
OCT 18 • Basalt
OCT 18 • Basalt
OCT 18 • Glenwood Springs
NOV 1 • Paonia
NOV 8 • Basalt
NOV 10–12 • Louisville, KY
DEC 9 • Aspen
| |
| Aspen
E. Hopkins, S. Hunter & Hyman Ave.
Saturdays, 8:30 a.m.–3 p.m.
Through October 11
Montrose
South 1st & Uncompahgre near Centennial Plaza
Saturdays, 8:30 a.m.–1 p.m.
Through October
Telluride
S. Oak St.
Fridays, 11 a.m.–4 p.m.
Through October 10
| |
| READ SOME OF OUR BACK ISSUES
| |
|
