Meet Your Local Farmers February 20, 2020 Lutheran Medical Center | Wheat Ridge, Colorado
Public Health
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Welcome to Health from the Ground Up: Meet Your Local Farmers This event celebrates the importance of the Jefferson County local food system. We hope to foster the bond between the farmers who grow food and the people who live, work, play — and EAT — in our community. This booklet tells the story of the local farmers and related organizations present here today, from how they got their start in urban farming to the products they offer and even their favorite recipe to make using what they produce. We hope you’ll join us in reaching out to one — or several — local farmers to learn more about why local food is important and how you can support it. To learn more about urban agriculture and the farmers listed in the following pages, please visit www.jeffco.us/3782/Urban-Farms.
Table of contents FARM MAP....................................4
NEW FARMERS
LOCAL GROWERS
Paper Kite Farm...........................30 Patchwork Farms.........................31
ACRES at Warren Tech...................6 Fleischer Family Farm.....................8 FloraBee......................................10 Sprout City Farms........................12 Tasty Acres..................................14 Wild Wick’s Farm..........................16 5 Fridges Farm.............................18 Roost Farms................................20 Sun Prairie Beef...........................22 Front Line Farming.......................24 Micro Farms.................................26 Grow Girl Organics.......................28
SUPPORT ORGANIZATIONS Four Seasons...............................34 Lakewood Growers Collective.......35 GoFarm.......................................36 Food Policy Council......................37 Health from the Ground Up 2019....38
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Jefferson County Farm Map
#
= Farm/CSA Pickup Location
(some farms may have more than one location)
1. 2. 3. 4. 5. 6.
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Grow Girl Organics She Grows Front Line Farming GoFarm Micro Farms Four Seasons Farmers and Artisans Market
7. 8. 9. 10. 11. 12. 13.
5 Fridges Farm Patchwork Farms Roost Farms Monroe Farms FloraBee Flowers Tasty Acres Wild Wick’s Farm
14. 15. 16. 17. 18.
Sprout City Farms - Mountair Park Community Farm ACRES at Warren Tech Fleischer Family Farm Paper Kite Farm Chatfield Farms CSA (Denver Botanic Gardens)
Local Growers
ACRES at Warren Tech Lakewood The Acres Farm team brings industry and education together to provide students with novel, rewarding and practical educational experiences. A mix of educators, scientists, a chef and a farmer, our team models the collaboration and leadership required to be a successful student now and an industry professional tomorrow. Josh Olsen is the heart and soul of Acres Farm. He brings the industry-side perspectives and experiences from owning a restaurant, working as a professional chef and starting up an urban farm. Josh finds great reward in nurturing our future workforce. He helps students carve their career paths and take agency in building community and creatively solving our most pressing ecological issues.
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Farming is never the same from season to season. Succeeding with an abundant crop despite the unique challenges of growing in Colorado is the best feeling. - Josh Olsen
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Our offerings • • • •
CSA Restaurants Farmers Market Farm stand coming soon!
We accept
Recipe from the Farmer
Pistou Ingredients
Directions
1 tbsp. crushed garlic
Pistou is an olive oil—based basil sauce from the south of France that closely resembles Ligurian pesto. There’s only one way to make true pistou—by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables.
1 tsp. Kosher salt 4 ½ cups basil leaves, torn into pieces ¼ cup coarsely grated plum tomatoes ¼ cup extra virgin olive oil 1 cup finely grated mimolette or slightly aged Gouda (3 oz.)
In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated. Stir in the cheese and refrigerate until ready to serve.
Get in touch! Web: acreswarrentech.com Address: 13300 W. 2nd Place Lakewood, CO 80228 Email: Josh Olsen joshua.olsen@jeffco.k12.co.us Dave DeMalteris - david.demalteris @jeffco.k12.co.us Facebook: @acreswarrentech Instagram: @acres_wt
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Fleischer Family Farm Lakewood The Fleischer Family Farm is a small urban farm on the Colorado Front Range that strives to provide opportunities for the local community to source delicious, nutrient-rich produce, cage-free eggs, honey and other cottage food items produced without the use of pesticides or synthetics. Through environmentally respectful practices, the family works tirelessly to be your provider of quality farm products and your inspiration for continued education in knowing the life cycle of your food. Paul Fleischer, the owner and farmer, also works as a high school teacher in the local community and cultivates the land on his property alongside his wife Chelsie, a medical researcher and the farm’s business manager, and their two young children Holden and Monroe. Started as a home garden to provide real food for their growing family, the Fleischer Family Farm quickly grew into an LLC providing the same high-quality goods to their local community through a CSA (community supported agriculture) program and farm stand.
Our offerings • • • • • • • •
CSA Community farm stand Urban homesteading classes Farm-to-table dinners Soaps Honey Flowers Eggs
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The job is hard — you get up early, you work late. But when you hit that sweet spot in the season, and you see a child excited to visit your farm stand on the weekend so they can pick out new foods and play with the other kids in the neighborhood? It’s all worth it. -Paul Fleischer
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We accept
Recipe from the Farmer
Potato leek soup Ingredients
Directions
8 cups chicken stock
Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until potatoes are soft (15-20 minutes).
6 russet or other potatoes, peeled and cut into large pieces 4 leeks (whites only), thoroughly washed and sliced 3 stalks celery, roughly chopped 1 bay leaf 1 ½ teaspoons finely chopped fresh thyme
Remove the bay leaf. Using an immersion blender, or in batches in a blender or food processor, blend the soup until smooth. Pour the soup into a medium pot. Add cream and simmer until the soup has thickened (about 20 minutes).
Salt and pepper 1 cup heavy cream
Get in touch! Web: fleischerfamilyfarm.com Phone: 412-973-8041 Address: 2020 S. Allison Ct. Lakewood, CO 80227 Email: fleischerfamilyfarm@gmail.com Facebook: @thefleischerfarm Instagram: @fleischerfamilyfarm
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FloraBee Flowers Lakewood FloraBee Flowers is a locally owned business that provides flowers for every occasion and is intentional in every aspect – from the seeds they plant to the bouquets you hold. They believe that flowers nurture our soul and provide a constant source of wonder and enchantment. When you purchase flowers from FloraBee, you support local farmers that ensure their practices give back to both the earth and community. Katie Huszcza and Aaron Elam have been producing flowers for weddings, events and daily enjoyment for the past 3 years. Prior to FloraBee, Katie farmed vegetables for 7 years for various nonprofit organizations while following a passion for growing healthy soils and building meaningful relationships. Aaron found farming to be a natural fit for combining his love of the outdoors and desire to have a positive impact on his community after giving up old habits and deciding to live a lifestyle that was full of intention. You can get flowers from FloraBee right from the farm, at the Old South Pearl Street Farmers Market and in local flower shops.
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I love being in tune with the seasons — the calm of the winter, the craziness of the spring, the steadiness of the summer and the wind down in the fall feel really natural. There is so much to learn and the opportunity to try again each year can be really exciting. -Katie Huszcza
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Our offerings • • •
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Several CSA options Wholesale Special events and weddings — bulk and fully arranged Delivery or pick-up
LGC
Recipe from the Farmer
Delicata squash and tofu curry (via EatingWell) Ingredients 2 tbsp curry powder, preferably Madras ½ tsp. salt ¼ tsp. freshly ground pepper 1 14 oz. package extra-firm or firm water-packed tofu 4 tsp. canola oil, divided 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes 1 medium onion, halved and sliced 2 tsp. grated fresh ginger 1 14-oz. can “lite” coconut milk 1 tsp. light brown sugar 8 cups coarsely chopped kale or chard, tough stems removed 1 tbsp. lime juice, plus more to taste
Though flowers are the bread and butter for FloraBee, the farm still grows vegetables to share with the community and for themselves. Winter squash is a farm favorite. Directions Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk and brown sugar; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more. Remove from the heat and stir in lime juice.
Get in touch! Web: florabeeflowers.com Phone: 720-432-8265 Email: info@ florabeeflowers.com Facebook: @florabeeflowerss Instagram: @florabee_flowers 11
Sprout City Farms Lakewood Sprout City Farms (SCF) is an urban agriculture nonprofit building educational urban farms to engage and strengthen communities. Our farms serve as a platform for education, food justice advocacy, ecological stewardship, community wealth building, health and neighborhood resiliency. Since 2010, SCF has built: 1. Denver Green School Community Farm, established in 2011 in partnership with Denver Public Schools; 2. Mountair Park Community Farm (MAP), established in 2014 in partnership with the City of Lakewood; 3. Dahlia Campus Farm, established in 2016 in partnership with Mental Health Center of Denver (now managed by MHCD). MAP Community Farm is a 1.5 acre organic vegetable farm located in Mountair Park at 13th & Depew St, Lakewood. We grow 10-12,000 lbs of food each year and reach over 2,200 community members through all of our food production, distribution and education programs. The farm hosts educational programs for youth and adults throughout the season, such as internships/apprenticeships, volunteer days, summer farm camp, field trips, tours, workshops/ classes, community events and more. We facilitate a Community Advisory Committee where neighborhood stakeholders and leaders help direct farm programming to ensure the farm remains a relevant community resource. The farm is now entering its seventh season. 12
Our offerings • • • •
CSA Farm stand Bicycle mobile farm stand Produce donations
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There are crucial roles for farmers, both urban and rural: urban farmers serve as ambassadors for the rest of the agricultural sector, providing insight into the food system through their ease of accessibility to urban consumers. We’re thrilled to foster a reconnection between people, nature and health, all while breaking up the concrete jungle and carving out space for something everybody needs: food! - Meg Caley
We accept
Get in touch! Web: sproutcityfarms.org Phone: 720-319-8126 Address: Mountair Park Community Farm 5620 W. 14th Avenue Lakewood, CO 80214 (Southeast corner of the park) Email: info@sproutcityfarms.org Facebook: @sproutcityfarms Instagram: @sproutcityfarms Twitter: @sproutcityfarms
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Tasty Acres Lakewood Tasty Acres Colorado is an “almost an acre” urban farm located in Lakewood. They specialize in growing lettuces, leafy greens and baby root vegetables for restaurants, retailers and other wholesale customers along Colorado’s Front Range. They also offer custom-blended salad and braising mixes available with a variety of their own fresh herbs and microgreens. Their “Flavor First” philosophy is rooted in soil-based, no-till and organic farming techniques that produce the best-tasting, healthiest and highest-quality local produce available. Tasty Acres Colorado was established in 2017, and is owned and operated by husband and wife team, Sean McCracken and Christin Mihon.
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We wanted to build a environmentally sustainable business in tune with the rhythm of nature, and it’s so exciting to see how the seasons influence the taste and character of the food we grow. - Christin Mihon
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Recipe from the Farmer
Tasty Acres Signature Salad For dressing 1
⁄3 cup oil
¼ cup white vinegar
4 cups Tasty Acres Spinach, torn into bite sized pieces
¼ cup sugar
1 cup celery, thinly sliced
1 tbsp. fresh chopped parsley
¼ cup green onions, chopped
½ tsp. hot pepper sauce
1 11 oz. can of mandarin oranges, drained
½ tsp. salt ½ tsp. fresh-ground black pepper For salad 4 cups Tasty Acres Signature Salad Mix, torn into bite sized pieces
For candied almonds ½ cup sliced almonds 3 tbsp. sugar
Directions Make the dressing first, and be sure to refrigerate at least one hour before serving. To make the candied almonds, melt the sugar in a small saucepan then stir-in the nuts and let the mixture cool to room temperature. If you end up with a big sugary mass of almonds, cut (or break) it down into smaller pieces to distribute through salad. To serve, combine salad and chopped nuts in a large bowl, then toss with dressing immediately before serving.
Get in touch! Web: tastyacresco.com Phone: 303-880-4027 Address: 1630 Hoyt St. Lakewood, CO 80215 Email: tastyacresco @gmail.com Facebook: @tastyacresco Instagram: @tastyacres colorado 15
Wild Wick’s Farm Lakewood Wild Wick’s Farm began as a farmstead 8 years ago, and has slowly grown to selling vegetables through an on-site farm stand, farmers markets, CSAs and wholesale distributors/restaurants. They value diversity at the farm and try to grow a healthy balance of not only vegetables and fruit, but also flowers. Jamie, the lead grower, has been growing vegetables for 9 years, not only at home but also for the Denver Botanic Gardens where she farmed for their 250-member CSA and created a program for training military veterans to learn to farm. She continues to mentor beginning farmers and hopes to encourage anyone wanting to farm. Doug, head of operations, has been maintaining not only the Wild Wick’s farmstead but also has worked for 10 years in city park maintenance and irrigation. You dream it, he can build it! Both Jamie and Doug met studying engineering at Colorado School of Mines and have taken their skills to the farming world. Now they are so grateful to include their two kids in every bit of good food: from growing to cooking to eating.
Our offerings • • • •
Farmers market Onsite farm stand CSA Wholesale/ restaurant
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Farming is promoting life in all forms. Agriculture at our homes and in our neighborhoods is so important to living in a sustainable system — the smaller and closer we can live in a system together, the more resilient we become.
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- Jamie Wickler
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LGC
Recipe from the Farmer
Saucy sloppy joe starter (via Fresh Preserving) Ingredients
Directions
Vegetable cooking spray
Preheat oven to 375°F. Line a large rimmed baking sheet with aluminum foil; coat foil with cooking spray. Spread green bell pepper and next two ingredients on prepared pan. Stir in salt and pepper. Bake at 375°F for 20 minutes or until vegetables are very tender and beginning to brown, stirring occasionally.
3 cups finely chopped green bell pepper (about 2 large) 3 cups finely chopped red bell pepper (about 2 large) 2 cups diced onion (about 2 large) 4 tsp. salt 2 tsp. ground black pepper ½ cup roasted tomato paste 4 cups tomato paste ½ cup apple cider vinegar (5% acidity) ½ cup Dijon mustard ¼ cup packed brown sugar
Transfer onion mixture to a large skillet. Stir in tomato paste; cook, uncovered, stirring often, 5 minutes until mixture begins to thicken. Stir in tomato sauce and remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring often, 5 minutes or until sauce is slightly thickened. Ladle hot sauce into a hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertiptight. Place jar in boiling-water canner. Repeat until all jars are filled. Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Get in touch! Web: wildwicksfarm.com Phone: 303-549-6323 Address: 10200 W. 16th Ave. Lakewood, CO 80215 Email: jamiewickler @gmail.com Facebook: @wildwicksfarm1 Instagram: @wildwicksfarm 17
5 Fridges Farm Wheat Ridge 5 Fridges Farm has provided the Wheat Ridge community with eggs, goat dairy, sustainable beef, pork, chicken, manure, summer vegetables and other products for over 10 years. It is a historic 13-acre farm that offers Internet share sales (and in-person pickup) of eggs, dairy, meat and manure plus a twice-monthly farmers market throughout the summer for fresh vegetables, fruits, herbs, baked goods and tours. The farm also offers agricultural land leasing, event space and kitchen rental for local food-based businesses.
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My favorite part of being a farmer is time with the animals. Mostly the animals get me out of bed — because they are calling for breakfast!
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- Amanda Weaver
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Our offerings • • •
Online sales year-round Farmers market Event, land or kitchen rental
Recipe from the Farmer
Egg drop soup Ingredients
Directions
1 cup chicken broth
In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. If using, stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you slowly pour in the egg in a thin stream. Season with chives, salt and pepper before serving.
Âź tsp. soy sauce 1 egg, beaten 1 tsp. chopped chives or green onion 1
â „8 tsp. salt
Optional (to thicken): 1 tsp. cornstarch, 2 tsp. water
Get in touch! Web: 5fridgesfarm.com Phone: 720-432-9437 Address: 11100 W. 38th Ave. Wheat Ridge, CO 80033 Email: info@5fridgesfarm.com Facebook: bit.ly/5FridgesFacebook or search 5 Fridges Farm Instagram: @fivefridgesfarm
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Roost Farms Wheat Ridge Chris McCune grew up as a “city-kid” from a multigenerational farm family in Colorado Springs. His father’s family operated a 1,000-acre dairy farm and cattle business near Monument. While he spent a lot of time on the farm as a kid, he did not know how to do anything. His grandparents, uncles and aunts would give him and his brother farm jobs: corral some loose livestock, collect the eggs, ride a horse and in basically every case, the adults were shaking their heads at their poor performance. Despite the shortcomings, Chris loved being on the farm and while he spent twenty years doing anything but farming, it was always in him. According to his brother, in 2013, Chris and his wife started “turning into his grandparents”. They purchased a 1-acre property in Wheat Ridge and started shaping it into a multi-tasking city farm. They’re now about to start their seventh CSA season. They farm organically and strive to grow some of the area’s best vegetables and flowers. They also have around 100 chickens, five Nigerian Dwarf Goats and honeybee hives. A lot happens on their farm: a CSA (summer & fall), summer farm camp, school field trips, honey sales, a new interest in microgreens and whatever else they scheme up.
Our offerings •
CSA
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Living on a farm in a city helps remind us each day that nature, work and play, and joy and challenge all play a part in nurturing our souls. We’re grateful to live in a place where we regularly experience the joy and fulfillment of working with soil, water, plants and animals.
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- Chris McCune
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Recipe from the Farmer
Classic Italian greens and garlic soup Ingredients
Directions
3 cloves garlic
In a large pot, sauté garlic in olive oil until soft; immediately add white wine. Add broth and bring to boil. Add pasta of your choice, continue boiling until pasta is just cooked, remove from heat, taste and adjust seasoning. Stir in greens and serve immediately.
1 tsp. olive oil ¼ cup white wine 1 quart poultry or vegetarian broth ¼ pound tortellini, ravioli or capellini ½ tsp. black pepper
Stir in bread to the soup as desired by each diner.
1 tsp salt 1 bunch greens (Swiss chard, kale or collards), coarsely chopped 1 baguette
Get in touch! Address: 7395 W. 32nd Ave. Wheat Ridge, CO 80033 Email: bigchiefmccune @gmail.com Instagram: @roostfarms 21
Sun Prairie Beef In March 2002, Michael Pollen wrote a seminal article for the New York Times Magazine chronicling the life of a conventional steer. While we were familiar with feedlots and the problems therein (Tom is a largeanimal veterinarian), the clarity of Pollen’s article was startling. The article started us thinking about how we could change our operation to fulfill the promise of pasture to plate eating. In 2005, we delivered our first all-natural, grass fed and finished beef and Sun Prairie was born. Fast forward to today – Internet sales, UPS delivery, four Front Range deliveries and year-round availability. In 2018, we started a humanely-raised, heritage breed pork operation to compliment our sustainably raised beef. Tom and Keith are also advocates. They are active members of Rocky Mountain Farmers Union which promotes sustainable family farms. They provide education through speaking engagements and tours of their ranch to urban citizens, fellow farmers and politicians. Their mission has grown from a business to a new way of thinking – local, environmentallyfriendly, value-added production providing agrarian jobs that pay modest, but livable wages for those that have a desire and passion for land and land management.
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My favorite part of farming is meeting people and providing for their basic sustenance. It’s about fulfilling our mission of building a community bridging people, animals and land.
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- Keith Parks
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Our offerings • •
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Internet sales Available at Four Seasons Farmers Market, Coop at 1st and Five Fridges Farm CSA coming soon
Recipe from the Farmer
Tagliata Ingredients
Directions
1 lb. hanger steak, flank steak or New York strip steak
This is a northern Italian classic that is inevitably served with arugula salad dressed in a lemon vinaigrette and topped with Parmesan cheese.
Kosher salt
Season steak with kosher salt. Heat grill and cook on high heat. Cook until medium rare (125 degrees). Set aside on a cutting board and let it rest for about 5 minutes. You can also sear in a pan if you prefer.
3 tbsp. extra virgin olive oil ½ tbsp. balsamic vinegar ¼ cup chopped fresh herbs - parsley, chives, rosemary and/or oregano 3-4 cups baby arugula 1 ½ tbsp. extra virgin olive oil ½ fresh lemon 6 tbsp. Parmigiano Reggiano, thinly shaved
Meanwhile, dress the arugula with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Top arugula with shaved Parmigiano Reggiano cheese. Place salad on a large serving platter or individual plates. Thinly slice steak and finish with a sprinkle of Kosher salt - ensure all slices gets some! Transfer to platter or divide to individual plates. Combine extra virgin olive oil and the balsamic vinegar and drizzle over the sliced steak. Garnish with chopped fresh herbs. Serve and enjoy!
Get in touch! Phone: 303-859-2280 Web: sunprairiebeef.com Email: keith@ sunprairiebeef.com Facebook: @sunprairiebeef Instagram: @sunprairiebeef
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Front Line Farming Arvada Front Line Farming operates as a multi-plot farm committed to providing food to people of all income levels by sustainably growing affordable local food in the Denver Metro Area. They engage their communities by educating youth and neighbors on growing food and promoting healthy, active lifestyles, beautifying our neighborhoods with edible landscapes and reducing the distance from farm to plate. They are a community engaged in food production and education along the Front Range. They grow high quality, organic food which supports fair wages for their farmers and is distributed through sales to a network of restaurants and institutional purchasers, sliding scale sales at farm stands and donations to a variety of nonprofit partners. They undertake their work in order to honor the land and the community they cultivate. As educators, they engage a range of individuals from elders to toddlers in ethical and sustainable growing practices that enhance land and community connections. They have done all of this while helping to build and expand a network of farms and farmers who mutually support one another’s work and vision of agriculture along the Front Range.
Our offerings • Several CSA options • Flower CSA • Weekly market stands • Frontline Pepper Sauces
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Farming teaches us how to observe and be patient. It helps us inform our own lives and social relationships and to model the symbiotic ecosystems that we see creating regeneration for the planet. But by far, sharing the love that we have put into each crop via providing people with nutritious fruits and vegetables is by far the best part of the farming experience.
- Veronica Lewis Director of Markets & Outreach 24
We accept
Recipe from the Farmer
Beet hummus Ingredients
Directions
1 beet
Preheat oven to 375°F. Remove the stem and root from beet and scrub clean. Drizzle a bit of olive oil and wrap in foil. Roast for one hour, until a knife falls out without resistance. Place in fridge to cool to room temperature
1 15 oz. can cooked chickpeas 1 lemon, zested ½ lemon, juiced 1 pinch salt 2 large garlic cloves, minced 2 tbsp. tahini ¼ cup extra virgin olive oil
Peel beets and slice into quarters. Blend in a food processor until only small bits remain. Add chickpeas, zested lemon, lemon juice, garlic, salt, pepper and tahini to food processor and blend until smooth. As hummus is mixing, drizzle in olive oil. Taste and adjust seasoning as needed, adding more salt, lemon juice or olive oil. Add water if too thick. Enjoy with vegetables, pita bread, sandwiches, etc.
Get in touch! Web: frontlinefarming.org Address: Majestic View Farm 7000 Garrison St. Arvada, CO 80004 Email: info@frontlinefarming. org Facebook: @frontlinefarming colorado Instagram: @frontlinefarming
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Micro Farms Arvada Micro Farms Colorado is starting its sixth season as a farm. They are currently farming 12 front and/ or back yards that are located in Lakewood and Arvada. Their operations are guided by chemical free, bio-intensive, permaculture practices. They are dedicated to sustainably strengthening their community through healthy food accessibility, and better use of our natural resources. They grow a variety of vegetables and fruits, as well as produce our value added goods like jams and sauerkraut.
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Our offerings • CSA • Farm stand • Wholesale/ restaurant
We love watching plants grow and progress through the season from seeds to healthy plants to delicious produce. There are always surprises, and everyday is full of potential. It is not an easy way to make a living, but we are humbled to be supported by community members who see the value of what we are doing.
”
- Sean Conway 26
Recipe from the Farmer
Fresh roasted artichokes Ingredients
Directions
2 artichokes or 6 small artichokes
Preheat oven to 400. To prepare the artichoke, cut off the bottom of the stem. Pluck off and discard any of the lowest leaves near the stem. Trim off the pointy tops of the artichoke leaves. Slice the artichokes in half. Use a spoon to hollow out the “choke� in the middle of each artichoke half. Rub the entire artichoke half on all sides with a lemon
Fresh herbs (oregano, sage or thyme) Olive oil or butter Lemons and lemon juice 12 garlic cloves Salt and pepper
Brush the artichokes with olive oil (or butter). Then place them cut-side-up in a baking dish, or on a baking sheet. Fill the artichoke cavities with garlic and herbs. Season with salt and pepper. Flip the artichokes over. Then, brush again with olive oil, season once more with salt and pepper. Roast uncovered for about 10 minutes, so that the edges can get browned and crispy. Then, remove the pan and cover loosely with foil, and cook until they are tender. You will know that they are ready when the leaves pull off easily, and a knife can be smoothly inserted in the stem. Cooking time depends upon the size of your artichokes, 30-45 minutes. Discard the herbs and drizzle with lemon juice and serve.
Get in touch! Web: microfarmscolorado.com Phone: 303-588-3640 Address: 7020 W. 61st Ave. Arvada, CO 80003 Email: microfarmscolorado@gmail.com Facebook: @microfarmscolorado Instagram: @microfarmsco
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Grow Girl Organics Arvada Grow Girl Organics farm is owned and operated by Denise Ery and Elaine Silburn. Denise has been growing vegetables since she was a young girl. The compassion to grow runs in her family. She remembers helping her grandmother in the garden. Her father, at 85, still works at a local community garden in Ohio. Elaine is a native of Colorado. She recognized the need for strong communities where food is produced locally, with the greater environment in mind.
Get in touch! Web: growgirlorganics.com Phone: 303-886-5645 Address: 12229 W. 80th Ave. Arvada, CO 80004 Email: growgirlorganics@gmail.com Facebook: @growgirlorganics Instagram: @growgirlorganics 28
Our offerings • CSA • Farm stand
“ ” We love growing vegetables. We love feeding the masses.
- Denise Ery
New Farmers
Paper Kite Farm Lakewood Paper Kite Farm is a female-owned and operated urban farm with a mission to bring growing food back to a neighborhood level. Started in 2019, their goal is to support the health of individuals, the community and the environment by growing nutrient-dense produce using responsible practices and creating more equitable access to healthy food in the west Denver Metro Area. They grow produce that can be quickly and easily prepared, and share tips/recipes so that our customers get the most value out of their farm purchases. They hope you’ll join them for their first growing season, and they look forward to being your friendly neighborhood farm!
Our offerings • CSA • Farm stand • Delivery shares
Ashley Garfias is the owner and farmer at Paper Kite Farm. Growing up in Jefferson County, she developed a love of the land and people here, and sees food as an important intersection for our diverse community. After a number of years of working with animals, she got the itch to get her hands in the dirt and started getting involved with urban farms in Denver and Lakewood. In 2019, Ashley started Paper Kite Farm to feed the community she lives in and loves. When not farming, Ashley plays roller derby and enjoys adventures with her family, including her dog, Barney.
Arugula pesto Ingredients
Directions
2 cups arugula (spicier varieties work best)
Combine the arugula, walnuts, chard, garlic, lemon juice, salt and pepper in a food processor.
¼ cup walnuts 1-2 Swiss chard leaves Garlic to taste Fresh lemon juice to taste Salt and pepper to taste ¼ cup olive oil
Get in touch! 30
Email: paperkitefarm@gmail.com Instagram: @paperkitefarm
Add small amounts of water as needed to taste. Serve on crackers, pasta, or bread. For best results, serve with farm-fresh heirloom tomatoes.
Patchwork Farms Lakewood Gregory Peterson has only been farming as a commercial operation for a year, and jokes “I am still not sure if this is the best or worst decision I have ever made.” His family used to farm in Jefferson County where Bear Creek Reservoir is now, and he now works for agricultural producers across the state on issues related to water rights. He has been growing plants most of his life and last year took the plunge. Currently, Gregory is leasing land and water rights in Lakewood, where he grows produce on a half acre. He does not provide a CSA, instead focusing on a few crops and selling those at farmers markets around the Denver Metro area. He grows garlic, fingerling potatoes, winter squash, radishes, New Zealand spinach, cucamelons and a variety of herbs. He also produces value-added products from his own produce, including peeled and black garlic, bouquet garni, paprika, za’atar (a Middle Eastern Spice mix), red pepper, Italian seasoning and Herbs de Provence.
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I like the effect farming has had on me. Instead of thinking in terms of ‘next day’ or ‘next week,’ I think in terms of ‘next year.’ I have had to become a lot more patient. With farming, you also give up a lot of control to weather, water and factors your have no control over. Sometimes, things go poorly and there is nothing you can do about it. I’m fortunate that this experience has taught me to approach uncertainty and disappointment with hopefulness and compassion for myself.
Get in touch! Phone: 720-244-4629 Email: petersongap @comcast.net Facebook: @patchworkfarmsCO
- Gregory Peterson 31
Supporting Organizations
Four Seasons
We accept
Wheat Ridge Four Seasons Farmers and Artisans Market was opened in November 2015 by Colorado farmers wanting to provide a place in the Denver area for local producers and artisans to sell their products year-round in a communityfocused setting. The market is open Tuesday through Sunday, with the main market day Saturday 9 a.m.-2 p.m. with an outdoor market, special events, community classes and more. Four Seasons offers local fruits and vegetables, eggs, meat, honey and more, as well as products from small Colorado producers and artisans.
Get in touch! Web: fourseasonsfam.com Email: info@fourseasonsfam.com Phone: 720-560-6648 Facebook: @fourseasonsfam Instagram: @fourseasonsfarmersmarketdenver
Four Seasons Farmers and Artisans Market was started by Dick and Margaret Barkey, owners and farmers of Colorado Wise Acres Farm in Fort Lupton, Colo. At their farm, they produce eggs, lamb, pork, garden vegetables, spices, lip balm and lotion. Farm sources at Four Seasons: • • • • • • • • • • •
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Colorado Wise Acres — Fort Lupton, Colo. PFZ Farms — Haxtun, Colo. Harvest Acres Farm — Bennett, Colo. Amish Acres Farm — Westcliffe, Colo. White Mountain Farm — Mosca, Colo. Sun Prairie Beef — Yuma, Colo. Elephant Rock Farm — Louviers, Colo. Fritchman Orchards — Eckert, Colo. Morning Fresh Dairy Farm — Bellvue, Colo. EP Greens — Estes Park, Colo. Mini Moos and Kids, Too! — Cañon City, Colo.
Lakewood Growers Collective Lakewood The Lakewood Growers Collective literally started from the ground up in 2017: three female farmers ,working alongside each other at a larger operation, decided to form a cooperative to grow their own small farms. Now the Collective has grown to six female farmers and they work together to create a sustainable food system in the Greater Denver Area. Working cooperatively, they reduce barriers and increase confidence by providing small-scale female farmers the opportunity to grow, aggregate and distribute locally grown produce within minutes of their operations. Farmers/Farms include: Jamie Wickler/Wild Wick’s Farm (Vegetables/ Fruit/Flowers), Jordan Richardson/Joanie’s Garden (Vegetables/Flowers/Herbs), Katie Huszcza and Aaron/FloraBee Flowers (Flowers), Debbie Dalrymple/Farm Yard (Vegetables), Erica Gonzalez/Kick Dirt Flowers (Vegetables, Flowers), Kristin Lacy/Finca Bufita (Vegetables). The Collective participates in a farmers market at South Pearl Street and works with wholesale/restaurants. The Collective focuses on building a community of farmers cooperatively, working to make local farming sustainable by helping to share costs and workload. Our model thrives in an urban environment where there are many growers and high demand for local fresh food and flowers. We are committed to making it sustainable for the farmer and hope to be a model for more cooperatives in the future.
Get in touch! Web: lakewoodgrowerscollective.com Email: lakewoodgrowerscollective @gmail.com Phone: 303-549-6323 Instagram: @lakewoodgrowerscollective
LGC
Look for this icon throughout the book to see farmers that are part of the Lakewood Growers Collective! 35
GoFarm GoFarm is a nonprofit with a mission to increase the supply of and access to affordable, fresh, healthy, local food in Colorado. Our work supports local farmers and strengthens the local food system overall. We do this through three program areas: Farmer Assistance, where we train and mentor the next generation of farmers; Local Food Share, where we provide food from our local farmers to community members; and Community Access, where we make healthy, local food more affordable and accessible to more people. From June-October we host weekly food distribution markets in Golden, Arvada and Evergreen. We accept SNAP, Double Up Food Bucks and provide 50 percent off food shares for those who are eligible. To find more information about our programs and sign up for food shares using SNAP, Double Up Food Bucks or Discount Shares, view our website at www.gofarmcoop.org/communityaccess. You can also contact Jess Soulis, our Community Access Program Manager at jess@gofarmcoop.org.
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We accept
Get in touch! Web: gofarmcoop.org Email: info@gofarmcoop.org Phone: 720-580-3276 Facebook: @gofarmcoop Instagram: @gofarmcolorado
Jeffco Food Policy Council The Jefferson County Food Policy Council held its first meeting in the fall of 2015, with concerns about the limited use of the SNAP (food stamps) and WIC (Women, Infants and Children) programs and rising child obesity numbers in Jefferson County. The Council is facilitated by Jefferson County Public Health (JCPH), and membership includes farmers, nonprofit organizations, health care staff, community residents, researchers and local municipalities. Mission: Influence policy to increase equitable access to healthy, local and affordable food and support a sustainable community food system. Vision: Jefferson County is a food secure community with healthy food access for all residents, a vibrant and equitable farming infrastructure, a healthy ecosystem and a thriving local food economy.
Get in touch! Web: jeffco.us/3780
Phone: 303-239-7131
Address: 645 Parfet St. Lakewood, CO 80215
Jefferson County Public Health on Social Media: Facebook: @jeffcopublichealth Instagram & Twitter: @jeffcoph
Email: Marissa Silverberg msilver@jeffco.us
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A look back at...
Health from the Ground Up 2019
By Joseph Rios, Lakewood Sentinel In honor of National Community Supported Agriculture Day, a day to celebrate community supported agriculture, Jeffco Public Health hosted “Health from the Ground Up: Meet Your Local Farmers” on Feb. 22 at St. James Episcopal Church in Wheat Ridge. Local farmers met with members of the community, while a stew made with Jeffco-grown ingredients. Topics touched on the event included food insecurity and how locally grown food can combat that and information on the impact climate change has on agriculture.
Thank you for supporting local farmers and food! We’ll see you at the farm! 38