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Spring 2018 Issue

Last Updated March 22, 2018
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There is no time more ripe than spring to renew one’s appetite for eating—and cooking with—seasonal produce. While the bounty here in the Rockies may crop up slowly at the season’s onset, the promise of the ensuing cornucopia is well worth the wait. Farmers’ markets, farm stands and CSAs will soon deliver vegetables and fruit at their peak, and we can once again say,

“Hello, flavor!”

After reviewing the book Six Seasons (recipes start on page 10), I’m more inspired than ever to get back into the kitchen and experiment with new recipes. While eating raw veggies is effortless, the methods for preparing them, and infusing even more flavor, are diverse and abundant. This book covers it all—season by season. The recipes are fascinating, simple and delicious. Move over, meat, and savor the season! —Lisa Houston, Publisher

Local Heroes 2018

Each year we ask readers to nominate their favorite food-related producers, artisans, educators and innovators in the region for our Local...

Humble Origins

Wine dinners, a buzzy bar and accessible, locally sourced comfort food make Free Range Kitchen downtown Basalt’s busiest restaurant By all...

Grains of Truth

A Front Range nonprofit is on a mission to save endangered varieties of grain in the name of flavor and the future of farming Local food...

Six Seasons by Joshua McFadden

Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up...

Head for the Hills

Aspenites have always loved their dinner parties—no matter how rustic the setting Hut trip menu planning involves careful mental accounting...

Spring brings the first tender shoots of asparagus.

Trim ends of spears and wrap each (diagonally works best) in a paper-thin slice of prosciutto. Lightly drizzle with extra-virgin olive oil...

Pine Needle Tea

Hunters, settlers and indigenous people around the world have made tea from pine needles for centuries and—according to myth—it even has...

Busy bees

Bob Bailey (profiled in our Summer 2017 issue) has built a business rescuing and relocating swarms of feral bees, and building custom hives...

Pitkin County Priorities

Aspiring farmers face numerous challenges, from high land prices to the cost of investing in equipment. Thanks to Pitkin County Open Space...

Work (shop) it

Carbondale’s family-owned-and-operated Sunfire Ranch has been one of the Roaring Fork Valley’s longest-held properties, in continuous...

Did you know? Spring 2018

Colorado is the third-largest lamb producing state in the U.S. Source: American Lamb Board  

Now In Season: Spring in Aspen

EARLY SPRING Arugula Asparagus Broccoli Rabe Carrots Chard Cilantro Kale Lettuce Mustard Spinach LATE SPRING Dill Kale Lettuce Mustard...

Ranch Dressing

There’s a time for culinary simplicity (a busy work schedule, solo meals, feeding kids) and a time for more elaborate recipes. This ranch dressing takes a bit longer to make than the typical...

The Strawberry

Got your eye on someone special? Legend has it that sharing a double strawberry means you are destined to fall in love. Take two and call...

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