In the flat expanses of northern Colorado, about 30 miles east of the foothills, sits Strohauer Farms. Here, on 3,000 acres of land outside the small town of La Salle, third-generation farmer Harry Strohauer and his dedicated team cultivate corn and specialty onions such as shallots and cipollini. But their most famous crop is potatoes. They grow mainstay types like russet, red, Yukon Gold, and Purple Majesty, along with four fingerling varieties: Russian Banana, Rose Finn, French, and Purple Peruvian. The first generation of Strohauer Farms put down roots in the Greeley area in the early 1900s when Harry’s grandfather (who had 10 sons!) began working the land. In the 1930s, Harry’s father moved the farming operation to its current […]
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We wanted to learn more about how our local, grass-fed beef is raised, so we recently drove two hours east of Denver to visit with Tom Lasater, one of the founders of Colorful Ranch, a division of Lasater Grasslands Beef. Since 1949, this storied family has been raising 100% grass-fed and grass-finished cattle on the eastern plains near Matheson. This expanse of short-grass prairie is home to 850 head of the Lasater’s specialized breed of cattle, Beefmaster, which is a cross of Hereford, Shorthorn and Brahman. Chosen for traits like heartiness, weight, and disposition, Beefmaster cattle feed on native grasses including cool-season varieties like ‘western wheatgrass’ and emerging warm-season varieties like ‘gamma grass.’ “A variety of nutrients is important to the […]
Got extra produce? You’ve got a healthy, budget-friendly meal in the making! Use these 5 simple recipe “equations” to add together whatever you have on hand. We guarantee the edible “sum” will be even tastier than its produce parts! You can make produce-packed soups, quesadillas, meatloaf, quiches and casseroles too! There are an endless amount of cool concoctions you can make with your leftover produce, so be bold and don’t be afraid to mix it (all) up.
If you’ve ever eaten sourdough bread, yogurt, or sauerkraut, you’ve enjoyed some form of fermented food. One variety called lacto-fermentation creates foods that are literally alive with probiotic microbes, which aids in digestion and absorption of nutrients. Often slightly fizzy, they also tend to boast spunky, downright sassy flavor. “Kids really like our foods,” says Mara King, resident chef and COO of Ozuké, a Lafayette, Colo.-based company that excels at all things pickled. Mara and her founding business partner, Willow King (no relation), love offering samples of their organic foods at local farmer’s markets and watching kids (and grownups) try fermented foods for the first time. It was this excitement of creating kimchi and live, raw kraut in their home kitchens—and […]
When the weather outside is frightful—and germs are making the rounds at school and in the office—one of the most enduring pleasures is hunkering down and getting cozy at home. We’ve gathered some ideas we hope will inspire more warmth in your life—and your family’s bellies—during the most wintery months. Check out our Winter Warmers recipe roundup, and read on for more inspiration to raise the temperature! 1. Go savory to satisfy on cold mornings. Eating refined carbs at breakfast, especially those with added sugar like cereal or muffins, causes metabolic swings that can last all day. Oatmeal’s complex carbs are a better foundation, especially if you ditch the usual sweet toppings for savory ones, like an over-easy egg and […]