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Coming Back to their Roots

By Charlie Preston-Townsend, Steamboat Magazine, March 21st, 2015

Farm-to-Fork Delivery is greatful to have been mentioned in an article in the summer issue of Steamboat Magazine in Steamboat Springs!  
"Coming Back to their Roots" features several modern-day homesteaders that are exploring food production in the Northern Colorado Rocky Mountains.  Take a look at SteamboatMagazine.com or click the link below for the full article.
 
Braised Country Style Pork Ribs
Recipe By Chef Josef Masear, February 24, 2015

 

Country style ribs are a less common, often overlooked cut of meat.  They are meaty, with little to no bone and benefit from slow cooking.  This simple recepie uses a dry rub, and slow and low cooking that makes for delicious, suculent meat that falls off the bone. 

Josef suggests pairing country style ribs cooked this way with cheesy grits and an assortment of roasted vegetables.  Follow the link below to find a full recepie and more tips on how to cook country style ribs.

Beer leftovers are a treat for pigs and cows in Routt County

By Scott Franz, Steamboat Pilot Saturday, January 24, 2015

 

Steamboat Springs â€” There's a good chance the next piece of pork you eat at Creekside Cafe & Grill owes some of its good flavor to the spent grains the pig ate from a local brewery in Steamboat Springs.

#"It's changed the flavor of the meats for the good," Yampa Valley Farms owner Josh Kilbane said about the mash from Butcherknife Brewing Co. that he regularly feeds to his Berkshire, Duroc and Mangalitza pigs in Milner. "And the pigs love it. You wouldn't believe how much they love it."

Yampa Valley Farms on the Radio

By Luke Runyon & Harvest Public Media

 

Local food is no longer just a novelty. Farmers markets are growing nationwide and farms that sell directly to consumers brought in $1.3 billion in 2012, up eight percent from just five years earlier. Despite the demand, making local food work in some places is decidedly more difficult than others. Steamboat Springs is one of those places.

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