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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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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ON THE TRUCK:
Full Circle Farms has a bounty of
beets. Available varieties include Red, Gold or Chiogga.
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TRUCK TO TABLE RECIPE:
- 1 pound Full Circle Farms beets
- green beet tops, reserved from beets
- 6 Tbs olive oil
- 3 cloves garlic, finely diced
- 1 package Cappello's Gluten Free
Fettuchini
- Preheat
the oven to 350°. On a rimmed baking sheet, toast the walnuts
for 7 minutes, until lightly browned; let cool slightly.
Coarsely chop and transfer to a bowl.
- Raise
the oven temperature to 400°. Chop beets into wedges. On the
rimmed baking sheet, toss the beet wedges with 2 tablespoons of
the olive oil and 1/2 teaspoon each of salt and pepper. Roast
the beets for about 20 minutes, until they just begin to crisp
on the outside.
- In
a large pot of boiling, salted water, cook the fettuchini
according to the package instructions. Meanwhile, heat the
remaining 4 tablespoons of olive oil in a large skillet. Add the
diced garlic and cook over moderate heat, stirring constantly,
until golden, 2-3 minutes. Tear the reserved beet greens into
pieces and add, cooking until the greens are just wilted, 3-5
minutes.
- Drain
the fettuchini, reserving 1/2 cup of the cooking water. Add the
fettuchini, the roasted beets and reserved cooking water to the
skillet and cook over moderate heat, tossing to coat the pasta.
Season with salt and pepper. Transfer the fettuchini to a bowl,
garnish with the chopped toasted walnuts and crumbled bleu
cheese.
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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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Thirty six of EatDenver's restaurants will host a series
of pop-up dinner parties at the GrowHaus for this year's Harvest
Week! Click on the link below to reserve your tickets!
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FOOD HUMOR:
What
kind of socks should you wear when harvesting onions?
Answer: garden hose
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"air"SOURCE
at DIA:
SOURCE Local
Foods is delivering local deliciousness to Denver International
Airport! Now open in Concourse C, Root Down, led by amazing chef Daniel
Asher, is now providing travelers and visitors culinary highs that
match our mountains, and is going above and beyond sourcing all sorts
of Colorado food products. Be sure to plan extra time for a great meal
at the airport, and to grab some of Root Down's local "grab n
go" treats for the flight!
Through DIA's
ACDBE program, SOURCE is working with many of its women and minority
owned vendors to access additional market demand and value - - if you
are interested in more information, or would like to get ACDBE
certified to help grow your business, contact Carly Silberman, SOURCE's
Consultant de Cuisine at CMS@SOURCELocalFoods.com
or call 303-579-1605.
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Letter from CEO &
Chief Fungi
Grapes,
bi-colored corn on the cob, napa cabbage, watermelon, peppers, galia
and honeydew melons, peaches, arugula and beets are all bumping off the
late-summer fields! SOURCE Local Foods is in the midst of its second
produce harvest, and has come a long way since our trucks first rolled
in April of 2012. The SOURCE team is working with producers and buyers
all over the state of Colorado - from the San Luis Valley to Aspen;
from Fort Collins to Salida!
My
team and I have been hard at work building sustainable food systems
with our industry partners. As we have scaled through 2013, we have
certainly experienced some of the growing pains any small business
entrepreneurs would be familiar with. One of the most important things
we've done to address our growing pains is adding several great members
to the SOURCE team - John, Kelly, Carly and Larry. Please check
out the Team Updates below to learn a little about each of these great
new SOURCErers! Working with our stakeholders through these growing
pains has been a source of real strength, and something for which I am
personally very grateful - Colorado is full of so many incredible food
entrepreneurs - chefs, bakers, farmers, sausage makers - and we delight
in the opportunity to work directly with so many of the talented people
that make Colorado a foodie capitol.
We
really appreciate the ongoing support and patronage from those chefs
and managers who understand the importance of sourcing local food.
Whether focused on quality, freshness, sustainability or all three,
these folks are driving the transition! The SOURCE team has partnered
with ranchers, butchers, dairymen, bakers, farmers, fermenters, and
natural food innovators to deliver you a full suite of year-round local
food offerings.
May
the SOURCE Be With You,
Aaron
CEO
& Chief Fungi
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We keep
growing and so does our list of partners!
 
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Team
Updates
A big welcome
to our newest team members!
John
Steiner, Operations Manager
Favorite Fall
Crop:
butternut
squash
How Do You Most Enjoy It?
Oven roasted butternut squash on homemade pizza, cooked
in a brick oven.
Larry
Lobato, Driver
Favorite Fall
Crop:
spaghetti squash
How Do You Most Enjoy It?
My wife uses it in place of spaghetti noodles with fresh mushrooms,
homemade sauce, and ground turkey. A healthy version of everyone's
favorite.
Kelly
Panzeter, Bookkeeper
Favorite Fall
Crop:
How Do You Most
Enjoy It?
My favorite is
pumpkin bundt cake with almond flour and a lot of spices (I love
clove...LOVE clove) and vanilla. It goes amazing with a warm cup of
mulled cider!
Carly
Silberman, Consultant de Cuisine
Favorite Fall
Crop:
turnips
How Do You Most
Enjoy It?
Cubed and
roasted in the oven with olive oil, coarse sea salt, pepper and a pinch
of red pepper flakes. Place a runny egg on top and it's a perfect
breakfast!
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Our Promise
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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