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Small-scale farms supply healthy, organic produce
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.
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.
Piquant garlic is one of the earliest crops harvested on Dave Banga’s farm.
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.
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, trimmed
2 medium cucumbers, peeled and seeded
1 clove garlic, minced
1 cup milk
16 ounces sour cream
1-2 teaspoons white wine vinegar
Salt and pepper to taste
Chives or scallion tops to garnish

Method:


Cook beets in the microwave with plenty of water until a thin knife slides through to the center. Cool, peel and finely dice the beets.
Finely dice one cucumber and set aside. Roughly chop the second cucumber and put in the food processor fitted with a blade with the garlic and milk. Process until smooth.
In a large bowl, combine the pureed cucumber mixture with the sour cream and whisk until smooth. Add the beets, reserved cucumber and salt and pepper. Chill well before serving with chives garnish.
Recipe from Greene on Greens by Bert Greene.

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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.
purchase
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.
purchase
Piquant garlic is one of the earliest crops harvested on Dave Banga’s farm.
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.
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