SEPTEMBER 2009 ~
Willy nilly dilly beans
This is a great time of year to make Marcy
Nameth’s dilly pickled green beans recipe. Marcy and her
sons are a frequent fixture at Ranch Foods Direct, delivering
their weekly CSA orders and Arkansas Valley Organic produce to
fill the store’s bins and baskets. CLICK HERE for recipe.
Bill Weida, President of the Socially Responsible
Agricultural Project (CLICK HERE) and former director of the
GRACE Factory Farm Project gives a lecture on
“Reclaiming American Agriculture,” Monday Sept.
7 at Colorado College. Refreshments will be served following.
His talk will be held in the Gates Common Room in Palmer Hall
at 7 p.m. CLICK HERE for more
Good food loving friends, hosting me for
dinner outside on the patio near their garden, introduced me to
— along with gazpacho, eggplant and olive tapenade and
fresh cantaloupe sorbet — what they called a non-
temperamental, fail-proof loaf of dense whole grain bread so
delicious I immediately wanted to make some myself. It comes
from Mark Bittman, author of Food Matters: A Guide to
Conscious Eating. It requires a short time to make, but
can rest for anywhere from 12 to 24 hours, allowing for welcome
flexibility. CLICK HERE.
Celebrating all things
September brings Peak to Plains
Alliance Local Food Week
Susan Gordon, of Venetucci Farm, will offer a canning
demonstration on Sat., Sept. 19 as part of Peak to Plains Alliance
Local Food Week. The morning will also include a trip to
Venetucci Farm to pick-your-own produce, most likely beets
and beans, which will be available for sale at wholesale price
(weather permitting.) Starting at 9 a.m. with the canning demo,
the event includes food and going out to pick produce at
Venetucci Farm for $20 a person (produce purchased is extra.)
Part of the proceeds go to the Peak to Plains Alliance.
Many exciting events are going on as part of Peak to
Plains Alliance Local Food Week, including a chance to meet your
local farmers during a reception at Adams Mountain Café
on Monday, Sept. 14 from 5 p.m. to 8 p.m. Several of our
favorite restaurants will be offering discounts on local specials,
including 20 percent discounts on certain items at Jake
& Telly’s and Nosh,
and 10 percent off specials at Pizzeria Rustica and the Margarita at Pine Creek.
Urban Gardens is also offering an afternoon urban
gardening education program from 3 to 5 p.m. on Saturday,
Get full details on the Peak to Plains Alliance website,
by CLICKING HERE.
Food with class, at Colorado College
Classes are resuming this month at Colorado College.
And thus begins the second year in which trailblazing
sustainably oriented Bon Appetit Management Company will
fulfill the food service needs at all campus eateries and most
Since Bon Appetit took over the food service contract,
General Manager Beth Gentry says meals consumed in the main
cafeteria have gone from 6,500 a week to more than 10,000.
“Colorado College students and staff are spoiled to eating
local, healthy gourmet food,” adds LeTina Matheny,
Director of Catering.
But more and more community members are
recognizing that the benefits aren’t reserved for the
students: all campus eateries are open to the public and the
catering department is available to do off-campus private
events, everything from weddings to family gatherings to office
parties and luncheons.
“Our catering department is
full service, and one of our passions is bringing creativity to
everything we do,” Matheny says. In August, they helped
put on the first of three Starlight fundraising dinners at
Venetucci Farm. They’ve created beautiful cheese, nut
and fruit displays, elaborate Harry Potter-themed Wizard and
Wine dinners for hundreds of generous donors at Bemis Hall,
and teased palates with molecular magic like carbonated fruit
and a salted caramel powder that re-hydrates in your mouth.
But the best part is that Bon Appetit is committed to featuring
locally sourced quality food, a rarity these days.
“With a lot of corporations, it is just more work,
and they don’t want to go there. That’s what
makes us unique,” Matheny says. “We are a
corporation but with a small business mentality.” Many
food service providers and large chains require centralized
ingredient purchasing, which keeps small local suppliers and
farmers out of the game. Not so at Bon Appetit. “Each
individual unit has the ability to purchase locally,” says
Angelina Rice, the catering manager.
The Arkansas Valley Organic Growers,
coordinated by Fowler farmer Marcy Nameth, helps consolidate
purchases from an array of area farms. Executive Chef Ed Clark,
shown preparing fresh peaches in wine and a wheat and basil
salad for the August fundraising dinner at Venetucci, meets with
Marcy once a week to plan his menu, which will supply the
dining halls, snack bars and as many as 50 catered events a day
across campus. (He came from Portland to help kick things off in
Colorado Springs last year and decided to make the assignment
permanent.) Bon Appetit also buys a considerable amount of
produce from the Colorado College Student Garden, which is
about as local as you can possibly get. “We serve a lot of
it at president’s house dinners,” Rice says. And of
course Bon Appetit buys much of its meat from Ranch Foods
Don’t overlook Colorado College’s Bon
Appetit as a source of healthy sit-down or take-out meals on
campus or for planning the food and drinks for a special event.
On-campus eating options include the Rastall Dining Hall
— with the natural burger bar, featuring Callicrate Beef
— Colorado Coffee, Benjamin’s, The Preserve,
Local Goods and Chas Coffee Cart. Menus are posted weekly on-
line at http://www.cafebonappetit.com/coloradocolle
ge/cafes. Check ahead as hours vary throughout the
school year. Helpful catering guides are also available for
download at http://www.cafebonappetit.com/coloradocolle
ge/catering/ Or call LeTina Matheny, Director of
Catering, at (719) 213-8460 to discuss the creative
Top of the Range collection offers home-style
recipes with Southern flair
Front Range Barbeque owner Brian Fortinberry's mom,
Mary Boname, was a special guest of the Old Colorado City food
scene last month as the two launched their first collaborative
cookbook, featuring family favorites and many of the popular
dishes served at Brian’s award-winning
As soon as you pick up a copy,
Top of the Range: A Recipe Collection has you
debating whether to make the whipping cream pound cake or
Amy Graham’s peaches-and-cream pie for dessert. Amy,
by the way, now operates Smiley’s Bakery and
Café at 323 N. Tejon Street, where her pies have
generated a huge following, and several of those pie recipes are
included in the book.
Brian calls the collection “simple recipes with
Southern flair.” It took them three years to put it
together, and they were diligent in finding the attractive binder
design which lays open for easy use and the colorful but durable
cover that should hold up well in the kitchen. They’ve
also filled it with handy cooking tips and recommendations as
well as fun tidbits and a rich sampling of family history. The full
color cover art is a food painting by Brian’s artistic
grandmother Martha Smith.
Mary Boname is a vibrant attractive woman who visits
her son from Birmingham, Alabama, once or twice a year.
She’s well familiar with Front Range supplier Ranch Foods
Direct. “We need a Ranch Foods Direct in
Birmingham,” she said enthusiastically20at the first
mention of the name. For a special cookbook signing in August,
she spent hours in the Front Range kitchen preparing a special
menu of old family favorites including chicken tetrazzini and
braised pork with root vegetables, recipes that can be found in
the book. Brian says when she comes to visit she spends most of
her time at the restaurant cooking. For her part, Mary says the
restaurant crew has the family treasury of recipes down to a
science, so much so that the classic dishes taste even better
here than at home.
Lots of loving attention to detail is evident in the book
they’ve put together. “We tested every
recipe,” Mary assures. “Our neighbors were
thrilled when we said we were doing a cookbook. I’ve
already sold 25 boxes of them in Birmingham.” Here in
Colorado Springs, they are available at both Front Range
locations (www.frbbq.com) and sell for
Find a sampling of great side-dish recipes from their
collection in this month’s Recipe Box.
Southern classics, featuring
Colorado’s seasonal gems, CLICK HERE.
Have an Early Octoberfest
East-siders in Colorado Springs are surrounded by
chain stores and restaurants, while individually owned shops
with character are harder to find. Fortunately, Anke and Mitch
Verburg are now serving homemade hearty German meals out of
a new strip mall north of Powers on Tutt Blvd. Schnitzel Fritz
German Deli and Restaurant sources all of its beef and some of
its other meat products from Ranch Foods Direct.
Back in October 2007, this newsletter featured their
Fountain location, Elke’s German Deli, which remains in
operation and continues to provide a wide-range of German
items. (CLICK HERE)
Their recent expansion has them
shuttling back and forth between the two shops, often stopping
for a friendly chat with customers as they do. Their new deli
opened on January 15 and hosted a grand opening back in June.
They are now in the process of planning some special activities
for October. Expect specials on bratwurst and sauerkraut and
other traditional favorites.
Currently, the daily specials include a meat dish and
sides like homemade sauerkraut or shredded red cabbage and
made-from-scratch German dumplings. Their delicious
“German hamburger” is a mix of ground beef and
pork from Ranch Foods Direct they make into meatballs and
serve with mashed potatoes on Wednesdays. The dishes can be
dense and filling but don’t confuse that with a lack of
healthfulness. “We do everything here from
scratch,” Anke says. “We don’t have a deep
fat fryer. We bake everything in the oven. We fry our potatoes in
a pan. We don’t do things to speed up the food. We get a
lot of repeat customers.”
Full menus are available online at www.schnitzelfritz.com, CLICK HERE.
Hours are 10 a.m. to 7 p.m. six days a week (closed Sunday.)
They can be reached by phone by calling 719-573-
Did you know?… The average
American spends more than twice as much on taxes as they do
on food. It takes just 40 days for most Americans to earn
enough money to pay for their food supply for the entire year. In
comparison, it takes the average American 129 days to earn
enough money to pay federal, state and local taxes.
Grain by the
Last month, our friends at Bristol Brewing Company
began hosting a series of informative and entertaining lectures
on beer making and its history. Colorado State University-
Pueblo’s continuing education program in Colorado
Springs is offering the non-credit 11-month, 20-lecture series
on everything beer. Lectures are held at 7 p.m. each second and
fourth Monday through June 2010. Coming up on Sept. 14, the
topic is “the craft beer movement.” Courses are
offered in the Bristol Brewing Company Tasting Room at 1647 S.
Tejon Street. Individual lectures are $15 each.
• Phone Holly Nordholm at 719-442-2264 for more
info. For a schedule of lecture topics, CLICK HERE to visit the Bristol
Customer’s book eases language
barriers for travelers
Ranch Foods Direct customer and psychologist Pat
Boone is releasing a new book for travelers.
How To Get What You Want in Any
Language helps make it possible for travelers to
communicate their needs in any language. Dr. Boone designed
what she calls the “Magic Sentence” for really busy
people who only have time to learn one sentence before they
travel, and the “Combo-Language” for those who
don’t get a chance to finish their language study before
Using the analogy of building a
house, Dr. Boone researched, identified, and now reveals the
less than 100 "foundation" words and phrases that
will allow you to "get what you want" when visiting
another country. After all, most travelers stay in a country only
3-7 days, Dr. Boone notes. She also designed the book’s
4" x 7" size to fit easily into a man’s back
pocket or a woman’s purse.
"I determined that you didn’t need to
know every word in a language in order to ‘get what you
want,’” she says. “Once you have a
'language foundation,’ you can easily add 'building' words
(also provided) to your 'language house.' I wanted to make it
simple enough that anyone could communicate their needs in
For more information on this and other books she has
written over the years, visit Dr. Boone’s website at www.drpatboone.com, CLICK
“I liked how the starry blue lid
of that saucepan lifted and puffed,
then settled back on a thin
hotpad of steam, and the way
her kitchen filled with the warm,
wet breath of apples, as if all
the apples were talking at once,
as if they’d come cold and sour
from chores in the orchard,
and were trying to shoulder in
close to the fire…”
—From the poem, Applesauce, by
former poet laureate Ted Kooser (CLICK
... Your local source of natural beef, poultry, buffalo,
pork, lamb, eggs, wild seafood, deli meats
and cheeses, meals and more!
Member, Peak to Plains Alliance (www.peaktoplains.com)
Store and Meat
2901 N. El Paso, Colorado Springs 80907
Retail Hours: Monday-Friday 8 a.m.-6 p.m.
Saturday 8 a.m.-5 p.m. Closed Sunday
(719) 473-2306 or 1-866-866-6328
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