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Small-scale farms supply healthy, organic produce
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From top, Mike Farris, farm owner Dave Banga, Jamie Becktel and Chrissy Mosier weed onions in a grow house. Banga and his employees spent all day weeding, planting and working on the irrigation system to prepare for the upcoming harvest.
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Ep 705029968
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On his 1.3-acre organic farm south of Mancos, Dave Banga grows everything from greens and zucchini to fennel and sweet peppers, which he’ll sell at the Durango Farmers Market that will start May 12. Here, he weeds onions.
Ep 705029968
Ep 705029968
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Piquant garlic is one of the earliest crops harvested on Dave Banga’s farm.
Ep 705029968
Ep 705029968
purchase
Chris Crowl, chef and co-owner of Cosmo Bar & Dining, creates a fresh spinach and pea vine salad with organic roasted red peppers and red crab with a black sesame seed vinaigrette. The spinach is from Dave Banga’s farm and the pea vines are from Turtle Lake.
Ep 705029968
Cold Pink Borscht

Note: Beets are one of the earliest and most plentiful vegetables at the Durango Farmers Market, which will open May 12. This is a light and creamy concoction made from the ruby red root.


Ingredients:


1 pound beets,

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