Tony participated in a KOTO Access program this afternoon to talk about the Telluride Farmers Market and was able to reflect on the importance of supporting local agriculture. Local ag can best be supported in a variety of ways, either through direct sales, CSAs farmers markets, shopping “local” racks at grocery stores, supporting local food hubs, or eating at restaurants and cafes that offer locally produced menu items, among other ways. In the process of that reflection, of course, he was reminded of what we consider to be the premier means of supporting local ag: THAT IS YOU! Through this CSA, and because of the inherent benefits of CSAs, you’ve formed a much deeper commitment to your local baker/farmer, in this case Indian Ridge Farm & Bakery. For that we’re so, so grateful. Thank you.
Speaking of bakers, we don’t mention enough the bakery and its fine crew of folks who work there on a daily basis throughout the week. For those who don’t know, a quick history is in order. The bakery used to be housed right here at the farm, in fact, right in the farmhouse! Well, the bakery started knocking through bedroom walls as it expanded. And, the workspace became unworkable. So, a decision was made to move the bakery to a new commercial space in downtown Norwood. We found the perfect space to accommodate that need, right on main street. The building that’s it’s now housed in was built in 1904, one of Norwood’s oldest buildings. Originally built as the town grocery store and butcher shop, it’s seen several iterations over the years, but regardless, the upkeep on the building has been remarkable. Quite simply, the bakery’s in a beautiful building and in a beautiful space.
After a few improvements, the commercial bakery was moved there last summer. A small retail space was penciled out in the floor plan, but it wasn’t opened until February of this year. That retail space now provides fresh organic pastries, breads, granola, coffee and tea, bone broth soups, empanadas, breakfast burritos, quiches and our pastured poultry. It is open six days a week (closed on Mondays). In the wintertime, our farm fresh eggs are available there as well.
We’ve kind of coined a new phrase in the process: a true “Farm-to-Bakery,” in that many of the ingredients in the pastries and soups (e.g. the eggs, herbs, greens, broth, etc.) come directly from the farm. It’s a nice completed circle knowing that the farm supports the bakery in this way.
A few pictures tell the story.
Another aspect of our operation that doesn’t always get a mention are the beehives. CSA member Laura Duncan began beekeeping here about four years ago. She’s now up to six hives and is successfully enjoying the challenge of raising bees in this climate. She was at the farm today and reported that the bees were in good shape! The bees are amazing little creatures, buzzing here and there all day, picking up nectar, taking care of the queen and her brood, providing honey, pollinating some of the vegetables and so on and so forth.
Okay, let’s get to what’s in your box this week. Anne describes it as “Veggie heaven! The garden is about at its prime. No hail yet and lots of mature, rain-fed plants. In your box you will find salad mix, arugula, carrots, turnips, kale/chard, bok choy, zucchini, basil and cilantro. The bok choy are full-sized beauties with thick crunch stems. We gave them a soaking but you may still find a few errant stow-away earwings. Zucchini are here. This week is just a warm up. Lots more in the weeks to follow! Enjoy.” (Remember: your veggies are not washed and we need your CSA boxes, bags and cartons (if the egg cartons are clean and not torn!).
Wrights Mesa has been described as “big sky country,” and this time of year, the skies don’t disappoint! It’s an exciting time of year to be living out here, as we can watch storms form throughout the day.
And the stillness in the air following the passage of an often-times violent storm is always awe-inspiring:
With that we bid you a great week! And again, we’re so appreciative of YOU! Thank you.