Sign-Up Season

Hi, Friends. I'm back after a lovely but hectic hiatus. I spent January in an artist residency— teaching poetry to 4th, 5th and 6th graders in Golden, Co. Phew!

Now I'm back in the swing and delighted that my CSA and Co-op sign ups are coming through the mail. Have you joined one yet? It's a great way to get really connected with local agriculture.

My CSA is Monroe Organic Farms, the self-proclaimed oldest organic farm in Colorado. I've signed up for Summer produce, a Western Slope fruit share, a Winter share, honey and eggs. I'm still receiveing eggs, potatoes, beets, carrots, onlions, garlic, cabbage, leeks and squashes, thanks to my current Winter share, which will end this month. Once I've plowed through the last of the those goodies, I'll be jonesing for farm fresh produce until May, when asparagus picking kicks off the summer produce season!

I hear from Jackie at Monroe that new members need to get on the waiting list NOW. The shares are all spoken for, so only a few new members are invited to join each year. Some may have to wait three years or more to join up.

Today, I joined Eastern Plains Natural Foods, a co-op I've had my eye on for almost a year. They raise natural, pastured poultry -- heritage and commercial chickens, heritage turkeys, geese, and ducks. They also offer both chicken and duck eggs and a variety of other products through partnerships with other local growers/ranchers (lamb, beef, bison, etc.). For $85, you get a membership and a choice of one of several poultry or meat products. Once you've joined, you get great rates on all of their other products. I put in my order now for whole turkeys and chickens, assorted cutlets and thighs, and several dozen duck eggs. Join now for best selection!

Yesterday, I cooked up a delicious grass-fed bison pot roast sourced by my friend Monique. It was so easy. Here's the recipe, in case you're interested:

Kathryn's Bison Pot Roast:

1.5 lb. bison chuck roast
2-3 T olive oil
Salt and pepper
1-2 onions, sliced
1 clove garlic, minced
.5 bottle leftover wine (white or red)
1-2 cups water
Handful fresh rosemary, chopped
Handful fresh thyme, removed from twig

1. Heat the oil in a dutch oven (I used my beautiful Le Crueset buffet)
2. Pat roast dry and sprinkle with salt and pepper
3. Brown roast on all sides
4. Set roast aside (you can use the cover of your pan as a resting place for the roast)
5. Sauté onions in remaining oil until soft
6. Add garlic and herbs and cook a bit longer
7. Add roast back in and pour in wine and water (not to cover, but to make a layer of liquid about 1.5-2 inches deep)
8. Cover and place in a 350˚oven for 3.5-5 hours (the longer the better), checking occasionally and adding water if liquid gets too low.
9. Serve over rice, pasta, mashed potatoes or roasted root vegetables.

Enjoy!