CLICK HERE for a full schedule of Local Food Week events listed on the Peak to Plains Alliance website. 
CALL TO SIGN UP FOR LOCAL FOOD WEEK CLASSES AT RANCH FOODS DIRECT... BONNIE SIMON teaches hot-bath canning on Sat., Sept. 17. DONNA ROSS teaches easy ricotta cheese-making on Sat., Sept. 24. RFD classes are $15, which includes a $10 gift certificate.
Bonus recipe:
RUSTIC CHERRY TOMATO TART
Donna's fresh-made dill ricotta tastes incredible and is wonderful in many dishes, including this one. (She'll walk you through the steps to make it at a class on Sept. 24 at 1 p.m.) Great with grilled Copper River salmon (now back in season and back in the store) or with luscious sun-ripened locally-grown tomatoes (ditto.)
Make a simple tart crust (or buy a refrigerated pre-made pie crust.)
Preheat oven to 375 degrees. Whisk in a small bowl 1 1/2 T. olive oil and one garlic clove, pressed. In separate bowl, mix well the following:
2 oz. sxxxx
2 oz. softened cream cheese
1/2 c. soft ricotta cheese
1 tsp. of the garlic olive oil
1/2 tsp salt and 1/4 tsp black pepper
Toss 2 cups fresh cherry tomatoes (mix colors if you want) with the remaining garlic olive oil.
Butter a cookie sheet to prevent sticking. Roll out or place disc of dough on sheet. (You can also use parchment paper to keep it from sticking if you prefer.)
Spread ricotta mix on the dough, leaving a one-inch border around the edges.
Top with tomatoes and 1-2 T. basil leaves. (I also sprinkled diced bacon on top.)
Fold borders of the crust in toward the center to create a rustic hand-made tart shape. Brush top of folded dough with one beaten egg, or a little melted butter. Bake for 30 to 45 minutes, until hot and bubbly and all ingredients are done. Cool for 5 minutes before serving. Can be served hot, at room temp or cold from the fridge.
PAUSE FOR A MOMENT AND LISTEN TO WILLIE SING...
Willie Nelson's music plays in the background as he teams up with Chipotle on a short video promoting sustainable agriculture... CLICK HERE to watch the video on Mike Callicrate's No Bull Food News Blog. Ranch Foods Direct supplies sustainably produced beef to all Chipotle locations in Colorado Springs and Pueblo.
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NEW IN STORE: Fresh pastries from Old German Bakery are crusty, nutty, sweetened with honey and dipped in chocolate! Or try the "pastry ships," filled with hazelnut/almond cream and topped with a cherry, for $1.39 each. Made in Colorado Springs, The Sauce is an all-natural frozen tomato sauce with no sugar, preservatives, flavorings or colorings added.