CFVGA First Annual Conference
Denver, CO
February 25,
2015
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8820 W 116th Circle Unit B
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Our Vision
Building
Sustainable Food Systems
Our Mission
We cultivate
relationships between food producers and food buyers by
delivering freshness and the story behind it.
Our Focus
We focus on providing high-quality food, straight from
the SOURCE, so our customers can focus on what matters most - their
food, their menus, and their bottom line.
Our Work
SOURCE Local Foods is your connection to the freshest,
locally grown and locally processed food in Colorado. We distribute
all-local, natural, and organic produce, meats, cheeses, dairy, and
more.
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On The Truck
Warm up this fall with a taste of Nepal.
When opening Sherpa's Restaurant in Boulder, Sherpa Chai was served
in the gallons by Pemba. Always met with praise on numerous
restaurant reviews, his age-old Sherpa Chai blend of black tea, fresh
ginger, sugar and spices has been a continued hit, handed down
generation to generation. Pemba has now made this revitalizing
drink available in Traditional, Sugar-Free and Decaf handled jugs, in
both 32oz and 64oz size options.
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Truck To Table
Curried Spaghetti Squash Patties
1 small to
medium spaghetti squash- around 3 lbs
3 eggs, beaten
1 tsp curry
powder (optional)
1 tsp sea salt
(fine)
¼ cup
cilantro, chopped (from about a half bunch)
3 green
onions, sliced thinly
1/4 cup gluten
free flour mix or wheat flour* (or more as needed)
juice of one
half lemon (about 1-2 tbs)
Makes around 8
patties.
*We suggest a
GF mix that is rice flour based, not bean flour based. We make our
own with tapioca, rice, and potato.
Bake the
spaghetti squash whole. This may be done a couple days in advance.
Poke holes in skin and bake at 350 degrees for about 1 hr, until
steam releases through the holes. Cool a bit. Cut in half, scoop out
seeds and cool completely. Refrigerate if cooking ahead.
Drain the
squash or give it a squeeze in a tea towel if it is very wet. Set one
third of squash aside (broken apart into its 'spaghetti' pieces). Mix
the rest of the squash with the eggs, curry powder, and salt in a
food processor, pulsing briefly a few times.
Remove to a
bowl and stir in the green onion, cilantro, flour, and reserved
squash. Finish with 1 tbs lemon juice. The batter should be thick but
wet- a little more substantial than pancake batter.
Make a small
test patty by cooking a spoonful of the batter in a sauté pan over
medium low heat, COVERED. Steam is important to cook the patty
through. Flip after a few minutes when bottom is browning and patties
have a few bubbles, like pancakes. Cook few minutes more on bottom
side. Taste.
Adjust salt,
lemon, and curry to taste. The squash can be very watery. If patties
are not staying together, more flour and even one more egg may be
needed. Experiment! Cook remaining batter, using a quarter cup
measure as the scoop and spreading the patties as necessary to get a
nice circular shape.
Back to Basics Kitchen
is a fresh, prepared weekly meal service: think pre-order, local and
organic made-for-you take out.
Each week they craft a new menu featuring fresh,
cooked from scratch main dishes, sides, and desserts based on the
highest quality local and organic ingredients they can find at the
moment.
All meals are fresh, not frozen, and packaged in reusable mason jars,
compostable containers, or recyclable tins with storage and heating
instructions.
Pick Up/Delivery: Pick up your order every Wednesday or Thursday
at one of their Boulder County pick up locations or choose home
delivery within Boulder city limits. For more info, visit Back to Basics Kitchen
online.
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Green Like Minded Sustainable Businesses
Colorado
Food Investments
Funding local food producers, Colorado Food
Investments is one of four Slow Money Investment clubs in
Colorado that
makes loans to regenerate the local food system
(typically with below-market interest rates).
If you are a producer, value add processor, or a link in the food
chain, and you are seeking $5-20k of capital to help grow your
enterprise, Colorado Food Investments would like to hear from you.
More details, including an application, list of past investments, and
contact info are available on their website. http://coloradofoodinvestments.com/
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Upcoming Events
Boulder Restaurant Week
November 14-22, 2014
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Join Our Mailing List!
For
information and updates on seasonal products, local events, our
Colorado community and as an opportunity to cross promote your
establishment or sustainable products, be sure to follow SOURCE Local
Foods on Facebook.
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At SOURCE,
we are dedicated to always providing EXPERT, FRIENDLY and
PROFESSIONAL Customer Service.
We strive to
be your trusted partner and we want your feedback. What are we
doing well? What can we do better? We're here and we want
to hear from you. Call us anytime.
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Letter
from CEO & Chief Fungi
Hello Friends,
PLEASE JOIN
THE CFVGA & BUILD SUSTAINABLE FOOD SYSTEMS IN COLORADO!
Heading in to
the shorter days and colder temperatures of winter, many of us may not
be thinking immediately about all of the delicious, fresh and
nutrient-dense fruits and vegetables our Colorado farmers grow in the
warmer months. But, as many of you know, the colder months are when a
lot of planning and preparation are done in anticipation of the coming
year.
To that end,
we are devoting this newsletter to the Colorado Fruit and
Vegetable Growers Association. With a specific focus on Colorado
growers, and helping lay the foundation for more fruit and vegetable
production in our state, the CFVGA was launched earlier this year by a
core group of growers and industry experts.
I have the
honor and privilege of representing the SOURCE team and many of our
grower-producers on the board of the CFVGA, and it is with that
"hat on" that I implore each of you to consider joining the
organization and attending our first annual conference on Feb 25 in
Denver - please register here.
The conference will have a very special Grower/Buyer Networking event
right after the lunch hour - at which chefs and other commercial
produce buyers can meet and talk directly with myriad Colorado fruit
and vegetable farmers - this is an event NOT TO MISS!!! Whether you are
a farmer, a producer of other great food products like meat, dairy, and
value-added grocery and beverage, a chef, food and beverage manager or
other food facility proprietor, your membership in the CFVGA will help
the organization move forward in its mission to support Colorado's
farmers. There is both a "grower" and an "industry"
member category for membership.
In
collaboration with Colorado State University, the Colorado Department
of Agriculture, the Western Growers Association, and others, CFVGA will
focus in 2015 on five key pillars for Colorado's farmers: Food Safety,
Water, Labor, Nutrition/Awareness, and Brand/Market Development.
Please join CFVGA, and sign
up to attend the first annual
conference. You can find additional information about CFVGA at SOURCE Local Foods on
our "Partners Page."
And remember:
NO FARMERS / NO FOOD ... KNOW FARMERS / KNOW FOOD!!!
May the SOURCE
Be with YOU,
Aaron
CEO &
Chief Fungi
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As we prepare
for winter weather, Colorado fields and orchards have yielded an
abundant harvest of hearty fruits and vegetables. Osito Orchard and Ela Family Farms on
the western slope steadily supplied us with apples and pears in this
autumn season. Apple varieties in offering included Jonathan,
Jonagold, Gala, Empire and the much adorned Honeycrisps. Pears
were succulent, with ripening skin from soft green to rust and gold
hues. Whether baked into a crisp, pie or cobbler, filled in a
ravioli, or thinly sliced over arugula, these fruits are sweet, crisp
and delicious. Those not ready to enter the next season are
encouraged to can, jam and preserve these fruits, capturing every taste
of autumn and extending it through the coming blustery months.
 
Colorado squash and pumpkins never disappoint. An array of pie
pumpkins, ghost pumpkins and jarrahdale pumpkins can make fanciful
decorations until roasted and incorporated into your menu. Winter
squash, in it's abundance, offers us red kuri, acorn, spaghetti,
butternut and buttercup squash - all organic, brought to us by our
friends at Full Circle Farms.
 
From our produce partner Veritable Vegetable,
we continue to provide access to specialty organic produce items that
do not grow here in Colorado, or that may be out of season or in
limited supply. Watch in the coming weeks for availability on
exotic items including: orange cauliflower, pomegranates, plums,
strawberries and figs. Do you have a request for your coming
winter menus? Please talk to your sales representative to learn
more about what our partner organic farms in California and Arizona can
provide for you.
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Team
Updates
A big welcome
to our newest team members!
Local
Food Bandit, Vail & Aspen Area Sales
Dawn has
extensive sales experience in the restaurant, advertising and insurance
industries. She's thrilled to be doing food distribution again,
where she feels back at home doing what she knows best. Dawn is
proud to represent SOURCE Local Foods and the exciting line of
products, reflective of our beautiful state. As the holidays approach,
at home you'll find Dawn's kitchen filled with comfort food. Birthed
from a family of cooks, she's currently preparing lasagna and her
grandma's
signature homemade chicken and dumplings.
Dayle Brinkley
Local Food
Guy, South Denver, Castle Rock & Colorado Springs Sales
Dayle has been
involved in the food business since 2000. He owned and operated a 7000
sq. ft. grocery store in Walsh, Colorado from 2000-2007. Raised
in the San Luis Valley, Dayle has always had a love for the state of
Colorado. In his free time, Dayle enjoys processing wild game in
Pueblo, CO and he never misses his kids sporting events, especially the
football teams he's been coaching over the past 15 years. As a
member of the Rocky Mountain BBQ Association, Dayle's BBQ sauce has won
numerous awards, most notably the Peoples Choice Award in Frisco,
CO. At home, you'll find Dayle at the grill, basting his meats in
this signature sauce.
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Featured
Restaurants & Markets
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Our
New Suppliers
We keep growing
and so does our list of partners!
 
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Traveling in
the mountains, in the city for a night out, visiting a friend in a new
part of town? Be sure to download SOURCE the FOOD APP
to find the restaurants, cafes and grocers carrying amazing local foods
for your culinary enjoyment! Available for free on your Android or
iPhone, use this APP to connect with delicious, nurturing local foods.
This APP is
also a great messaging channel for all of the jedi chefs, buyers and
F&B managers out there who are sourcing local food for their
clientele. The APP will send more friends and customers your way
for the awesome local food you are sourcing!
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