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Farm to Fork…Let’s Eat


Lyons Farmette

Lyons Farmette

There are so many ways to support local farmers. Buying from them at the farmer’s market or through CSA’s and meat shares. Buying local at the grocery store. And there is attending wonderful on farm events. This last one is a great one and usually means you get to eat awesome food without lifting anything more than your fork.

It’s that time of the season for farm dinners. While I know my lists are likely not exhaustive, I try to do my best gathering them so you can have choices.

Here’s the current run down of farm dinners:

Lyons Farmette:
August 27, 2014Spice of Life Farm Dinner
September 3, 2014 - {Eat}Catering Farm Dinner
September 17, 2014Blackbelly Farm Dinner

Lyons Farmette Benefit Dinners
September 28, 2014Art on the Farm, annual art show for BCAA and LAHC

August 22, 2014 -  Bison BBQ: A Farm to Table Feast on the Grasslands. From 6:00 to 8:00 pm AL Fresco dining with notable chefs coming together to create and to delight in local, sustainable food, all ingredients being sourced from around Colorado. As the sun sets, guests will join together around a long communal table amongst the beautiful grasslands to enjoy a family style four-course meal. As the dinner progresses, hear from notable chefs and ranchers involved in the creation of the meal. Chefs of the evening include Elise Wiggins from Panzanos Restaurant, and chefs from Cafe Bar, Linger and Root Down. Wine will be provided by Balistreri Vineyards. They will also feature a silent auction of one significant piece of western themed art, by the internationally acclaimed artist William Matthews.

Tickets: $110/non-member or $95/member. To RSVP for this fundraising event please contact Sara Armstrong at 303-693-3621 Ext 104 or by email at
*Registration will close on August 17, 2014 at 12:00PM MST. Corporate Table Sponsorship for 6: $750
Please contact Melanie at 303-693-3621 or for further details on corporate table sponsorships and benefits.

August 23, 2014 - Agri-CULTURE Fest and Feast
from 6:00 – 9:00 pm at the 8th Street Plaza in Greeley. The lucky bearer of this ticket will dine “under the stars” on locally sourced cuisine as the Greeley Creative District celebrates the CULTURE of our strong local agri-CULTURE roots. This dinner will bring locally sourced foods and professional chefs together to create this unique celebration of our heritage and the culinary arts. Meet the chefs and even some of our local producers as they prepare each dish which will be served “harvest” or “family” style in a beautiful urban outdoor setting. Adults can also enjoy locally brewed beers and libations from local distilleries. Entertainment will also be provided. Funding supports the newly certified Greeley Creative District as we bring together our urban and rural communities in celebration of our rich shared heritage. Tickets are $50 and available here. Corporate Table Sponsorships available. Contact Alison at the DDA office. (970) 356-6775

September 12, 2014Feeding the Families Farm Dinner at Happy Heart Farm, 2820 W Elizabeth Street, Fort Collins, Colorado. Seasonal menu by Chef Ricky Myers, produce from Happy Heart Farm and beer pairings by Odell Brewing. 5pm passed appetixers and farm tour, 6pm dinner. Live music by Clark Street Music Club. All proceeds go to Friends of Happy Heart Farm Feeding the Families. Tickets are $80 per person and you can buy tickets at Jax Fish House, Odell Brewing or Friends of Happy Heart website.

September 13, 2014Farm Dinner at Grant Farms. Join the farm for an outdoor evening of farm fresh fare, music, bonfires and more! Enjoy a six course meal prepared by Andy Grant, featuring seasonal produce and meats from the farm; visit the animals, enjoy farm tours, craft cocktails and live music, all in a picturesque garden setting.  Stay longer if you like, and join us for a bonfire as we dance under the stars. Dinner is BYOW (bring your own wine) for yourself, or to share with those around you. The fun begins at The Farmhouse at 172 Starbright Court in Wellington at 4PM with cocktails and appetizers.  Dinner begins at 6PM.  Bonfire with music at 9PM. Cost is $85 for adults and $25 for kids under 12.
                                                                                                                                                                                                                                                                                                                                                                                                             September 27, 2014 – Harvestival Dinner at Grant Farms.

October 11, 2014Farm Dinner at Grant Farms. Details TBD.

October 18, 2014 – The Third Annual Bounty and Brews dinner to benefit The Growing Project. This year’s event features a gourmet meal prepared by seven local chefs in collaboration with seven local brewers. The event will be held at Jordan’s Floral.

Farmer in the Jax Kitchen
Every Wednesday in August Jax is inviting local farmers to cook a three farm fresh course dinner with their chefs. Cost is $35 per person ($25 for that farm’s CSA members). Call 970.682.2275 for reservations. August 13 – Revive Gardens, August 20 – Jodar and Lakeridge Farms, August 27 – Native Hill Farm.

Garden to Fork 2014
The Gardens offers a perfect excuse to explore new culinary adventures, have a date night, get together with your friends or meet new ones at our Garden to Fork Cooking Nights! Presented in partnership with University of Colorado Health, this Garden to Fork series will highlight the process of harvesting fresh produce grown in the Garden of Eatin’ at the Gardens on Spring Creek and transforming the ingredients into a healthy, delicious culinary dish. For more info click here.  Dates: Every Thursday, July 31-Sept. 18,  6-8 p.m., $25.

If you’ve always wanted to enjoy a farm to table dinner, I say go for it. It’s a great experience and supports a lot of local folks in the process. And then there’s the food. I mean really, what else is there! Tell them Erica sent you!

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Tour de Farms is coming!

Join the Sustainable Living Association on August 23 for the 8th annual Tour de Farms. The Tour is a leisurely 8 mile journey to various farms and gardens. You’ll check out some great urban agriculture projects, hear some presentations from local farmers, gain some knowledge and tools to apply to your own gardening endeavors, and learn how you can support efforts to strengthen our local food system. And of course, you will be able to eat some delicious local fare with a group of cool like minded folks.

In addition to the tour, you will have access to your new biking and gardening community through a forum only available to participants. Tour de Farms is a great way to observe and participate in sustainable communities and our local living economy. The tour is $25 per person and is limited to 50 participants. This is just another way the Sustainable Living Association connects us to our wonderful community and provides educational forums in sustainable living. Kudos to them!


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Calling all farmers or hopefuls!!

3 x's a dayAre you a farmer, or want to take the leap to be a farmer? Not sure how to take the leap or the next step in growing your business? The Larimer County Building Farmers and Ranchers Program is currently taking applications for its 2014 classes. The deadline to apply is September 1, 2014. Applications with a $25 registration fee must be received by the CSU Extension Building Farmer Program by the September 1 deadline to be considered.

The Colorado Building Farmers program is an 8 week program designed to help new farmers and ranchers explore agriculture as a business, while providing intermediate and experienced farmers and ranchers with tools and ideas to refine and enhance their business management, production, and marketing skills.  Each class begins with dinner, which provides time for socializing and networking, followed by presentations on topics on strategic business planning, managing risks in food and resources, recordkeeping and financial analysis, and marketing principles.  The goal of the program is for each participant to create a business plan.  The last two classes provide an opportunity for students to present their business plan and receive feedback from fellow students.

Classes run from October 6 through November 24 and is limited to 15 participants. The program is held at the CSU Larimer County Extension Office at 1525 Blue Spruce Drive, Fort Collins 80524.

Dinner is provided from 5:30 – 6:00 pm and presentations run from 6:00 to 8:30 pm. Cost is $220 (8 sessions) for new and intermediate farmers and ranchers ($320 for two people with ones set of handouts) and $140 (8 sessions) for experienced farmers and ranchers or $25 per class. A certificate of completion is awarded after completion and presentation of a business plan. Those with the certificate may apply in January 2015 for the Larimer County mentorship program.

Speakers include Nic Koontz and Katie Slota of Native Hill Farms; Curtis Bridges of Clydesdale Corners; Jon Slutsky of LaLuna Dairy; Marisa Bunning a Food and Safety CSU Extension Specialist; Attorney Kathie Riley; Dawn Thilmany-McFadden from CSU Dept. of Ag & Resource Economics; Jean Reeder of the Larimer County Farmers Market; Elizabeth Mozer of LoCo Food Distribution and Martha Sullens of CSU Extension.

Applications can be found online here. For additional information contact Karen Crumbaker, Extension Agent, at 970-498-6003 or

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Fall Planting

Hopefully you are reaping major rewards from all your hard work planting that garden this year. All the moisture has brought seahorse yields in my little rectangle jungle.

With all that harvesting you probably have some holes in your garden beds. Or maybe you let a small area rest for the season. Now is the time to throw in some cool weather crops to extend the season.

Colorado State Extension Services recommends the following for late July/early August planting.

Late July: Chinese cabbage, small carrot varieties, broccoli and turnips

Early August: kale, turnip greens and beets, peas

Mid-August: leaf lettuce, mustard greens, spinach and chard

Radish can be planted up through early September.

If you didn’t get around to planting a garden, it’s not too late! That’s a lot of great food for a late season. Happy harvesting and happy planting.

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So, the last post was a throwback of my favorite pie recipie. Well today I am still in cooking mode. Or, should I say easy non-cooking mode. Here’s a recipie adapted from Organic Gardening Magazine for a peach salad.

Ela Family Farm from Hotchkiss Colorado is at several of the farmer’s markets with their local peaches and roadside stacds with Palisade peaches are popping up all over the place.

peach-salad-Organic Gardening MagPeach Salad with Basil Oil


  • 3 ripe peaches, sliced into thin wedges
  • 3 cups arugula, spinach or other fresh greens from your garden. The peppery greens will give this salad a nice little spark.
  • 4 oz fresh crumbled chevre (I prefer the applewood chevre from Haystack Mountain)
  • 2 tbsp chopped walnuts or pecans
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 cup fresh basil
  • 1/4 tsp salt

1. In a large bowl, toss together peaches, greens, chevre, and nuts.

2. Put oil, vinegar, basil, and salt in a blender or food processor and combine until smooth. If you are in a pinch, I’m sure Rocky Mountain Olive Oil company has a basil olive oil.

3. Divide peach salad among serving plates and drizzle with basil oil.

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TBT Pie Season

It’s a travel day for work. Poor me. Driving through the mountains during beautiful July. Seeing all the signs for peaches made me think of pie! Trust me, I’ll be heading home with a box or two of delicious palisade peaches. That leads me to share a post from last July. This crust is killer! Enjoy.

birthday pieIt’s here. The season is coming into full swing and the veggie choices are growing. And the best part? The peaches are here!!

The things you can find at the farmers market are herbs (basil for pesto anyone?), tomatoes, squash, zucchini, cucumbers, strawberries, carrots, peppers, kale, chard, eggplants, beets, salad greens and more. Last weekend I picked up some apricots that were divine along with peaches for a cobbler. It’s pie season!

This week was the hubby’s birthday. He’s a pie man more than a cake man. I am in full agreement there, so here is the wonderful pie recipe I used this week. This crust is incredible!



Triple Berry Pie


  • 2 1/4 cup flour
  • 3/4 tsp. salt
  • 3/4 cup vegetable shortening
  • 6 to 7 tbs. cold water

A good non-bleached flour is best, sometimes mixing it half and half with a wheat pastry flour. I prefer sea salt over table. It has a strong flavor so moderation is key. Earth Balance shortening in the sticks is the only way to go. Once I made this crust with it I haven’t used anything else.

Mix all the ingredients, except the water in a food processor, pulsing about 15 times until you have a crumbly mixture. Then, add the tbs. of water, first 4 then pulse a couple times, then the last two and pulse a couple times. The mixture should stick together without being too wet and gooey, and should not crumble too easily. The trick to pie crust is not to over work it. You should split the batch into two dough balls.

Flour your rolling surface and from the middle of the ball of dough working out. Back and forth works the dough a bit much and can cause tears in the dough. Work firmly and evenly until the dough is to your thickness liking. Somewhere around a 1/4 inch. Flouring the rolling pin helps too. The dough shouldn’t stick to the pin. Place the first dough circle into the bottom of your pie plate and keep the second for the top.

The Fillingberries

  • 1 cup sugar
  • 2 tbs. cornstarch
  • 2 tbs. quick cooking tapioca
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • 2 cups each: raspberries, blackberries, hulled and halved strawberries
  • 1 tbs. cold butter, unsalted and diced small

Mix the first five ingredients then sprinkle them over the berries, mixing evenly. If your berries are super juicy, you may want to add a little more tapioca. I use tapioca flour, which acts as a binder and thickens the juice so you don’t have berry juice pie. Pour your berry mix into your pie shell and dot with the butter chunks.

Add the top crust and cut the overhanging dough to the edge of the pie plate. Seal the two crusts. Dab water between the edges of the two layers if you need to make a good seal. Pinch the edges for that classic pie crust look and poke small venting holes in the top and a couple slits to release the steam during baking.

Egg washing the top of the crust makes for a crisp top nicely browned. Just beat an egg white and brush over the top, finishing with a sprinkle of sugar. I like to use a sugar like Florida Crystals versus plain white sugar. The taste is subtler than white or substitute sugars. It lets the berries take center stage for the sweet.

Then, bake for 50-60 minutes in a 350 degree oven. If the top starts to brown too much before the pie is done, throw a loose piece of tin foil on top.

Serve warm with homemade vanilla bean ice cream if your feeling adventurous.

Enjoy! I know we did.

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Reader VIP Party at Lodge Sasquatch!


They’re here! Are you ready for the first round of our blogger events? Join us at The Lodge Sasquatch Kitchen on Tuesday, August 5th from 8:30-10:30 pm to hang out, chat about Fort Collins food and farming, and have a good time offline.

The Lodge has reserved space for us upstairs and is providing appetizers and the first round of drinks for your ticket price. You are more than welcome to purchase more drinks and entrees if you’d like! This is a ticketed event, and there will NOT be ticket sales at the door. We’re only selling a limited amount too, so get them while you can. You can purchase them through this link!

The money from ticket sales is going toward our updated website fundraiser that we’re doing. Missed those details? Then here’s that post. Don’t forget that you can get your Shirts With Perks, too! And if you can’t make any of our events this month, or purchase a shirt, then we have donation options available as well. Every little bit will help and we appreciate your support!

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Shirts with Perks – Scoop Blog Network Fundraiser

Since the beginning of the year the Scoop Blog Network has been planning on a new website for all of our blogs in the network. We realized that we didn’t need to give each blog an upgrade, rather, we needed to bring the whole network together into one site to share information with all of you in a better and easier format. Like a Fort Collins meets Huffington Post magazine site, but a heck of a lot better looking.

Each blog in the site will be listed at the top navigation bar so you can easily see what else is going on in the city without having to look very far. Want to know where to eat and catch some entertainment after the farmer’s market? It will be a click away, taking the need to search several publications /websites off your hands. Have kids? Learn about what’s happening in the city that’s of interest to families. The point is to make all the information we procure easily accessible to all of our readers in the network.

You’ll be able to see a list of most recent posts on our home page. We’ll have a Most Popular Posts section so you can see what everyone in Fort Collins is talking about and you don’t want to miss out on the details. We’ll also have a comprehensive community calendar on our sidebar. You’ll be able to sort events by a specific blog – so you can see all of the ag related events from Farming Fort Collins, historical events from Forgotten Fort Collins, Happy Hours from Late Night Fort Collins, etc. etc. etc. We will have THE CALENDAR that you want to look at to plan your Fort Collins fun.

backSo, this is what we have been working on in the background. When it comes to each blog section on the site, we want to make them easier to search so you can fine the info you’re looking for. We’re going to get a reader survey out so you can tell us what you need – both in our new website function and what kind of blog posts you want to read (or don’t).

This is one big and exciting project in our evolution. After coding and design costs, we’re looking at raising $10,000 to cover the building/design costs to make this happen. After researching several options, including a few conversations with the bank, we came to the conclusion that it’s going to take a village. Since our main focus is to build community and dialogue we decided it had to be something that incorporated all of those things. Rather than the typical crowdfunding campaign, we actually wanted to provide our readers with more value, and more opportunities to enjoy this wonderful city we live in. So we went a little bit old skool, with a twist. Hence, Shirts With Perks! Each blog in the network will have a selection of shirts and hoodies that you can purchase. A portion of each purchase goes to our website development. By selling 2,000 shirts we can completely fund the new site, AND you have access to all sorts of fun perks!

front vneckWhat’s in it for all of you, you might ask? Not only do you get a nifty shirt in support of yours truly, or one of your other favorite bloggers, but we’re also planning a boatload of events with our readers. That’s where the perks come in. Since we’re hosting a ton of events over the coming months, if you show up in your Perk Shirt, you’ll get VIP treatment. That could be free event access, a drink on the house, a free ice cream at our upcoming ice cream social. Whatever we’re doing you will get discounts, free stuff and exclusive benefits that other folks won’t be getting. Why? Because you support us! And that support means a lot to us and allows us to keep providing great local content for FREE!

The t-shirt campaign only runs for 21 days! As soon as we sell 25 of them, the shirts will start shipping out. That means you can get your shirt by our first group of events in August (details coming soon!)

Thanks so much for reading and helping us reach our goal of building a better website for you. It means the world to us!


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County Fair Time

county fairIt’s that time of year when those months long 4H projects come to their conclusion with shows, pies and preserved goods find a blue ribbon or two, and rodeos and the carnivals are cranking loud and rebellious in the Colorado sunshine.

This weekend is the last of Cheyenne Frontier Days, ending July 27. The weekend of August 1st is our own Larimer County Fair and also the Denver County Fair.

The Larimer County Fair began it’s competitions July 18 and will go through August 6. The Fair will start its lead up this week with 4H shows and various rodeos and barrel racing. The big fair with all it’s vendors and events starts August 1. There you can check out the 4H barns, there will be a host of shows and vendors, and domestic competitions will be displayed in one of the buildings. The Fair is held at the Ranch in Loveland. The Gnarly Barley Brewfest will also be held there on August 2.

022The Weld County Fair is an annual free event, held from July 23 to July 28. The Fair is open to the public and boasts a variety of displays and contests. The Fair gives the youth and adults of Weld County an opportunity to exhibit their skills in a wide range of areas including agriculture, livestock, natural resources, engineering, consumer and family, fine arts, horticulture and family living. It is held at the Weld County Fairgrounds, Island Grove Regional Park, in Greeley.

The Denver County Fair , held August 1 to August 3, honors most of the fine traditions of America’s county fairs, which have been enjoyed by millions of people for over 100 years. But, they are NEW – founded in 2011. Today, Denver is a progressive, bustling metropolis, forging a reputation as “the new creative capital.” So expect them to do things differently than the fairs that were established last century, or the century before. Their motto – “We are new, we are urban and we are still pioneers!”

010The Boulder County Fair, Livestock Show and Rodeo, held August 1 to August 10, in Longmont Colorado. There will be a host of events including a Farm to Table dinner, a craft distillery festival, rodeo, 4H, music, a 5K and more.

The Colorado State Fair in Pueblo will be held August 22 to September 1. Since 1869 the Colorado State Fair has continued to grow into one of the biggest events in the state. Rodeo, exhibitions, concerts and more. Their motto, “Educating Youth in Agriculture.”



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Chicken Surgery

Have you ever had to perform any sort of chicken surgery/procedure? How did you figure it out? How did it turn out?

When you raise animals, especially ones beyond the average pet variety, you quickly learn how to doctor your animals. At least to a small degree. The more animals you have, the more potential for large vet bills, so having a few skills is helpful.

chicken surgery 3This weekend I was performing the usual chores. Cleaning coops, cleaning out all the waterers. While I was puttering about, I noticed two birds limping. One, a guinea hen, has always had a limp due to an unfortunate interaction with a dog in its youth. The other, my favorite little chicken, has never had a limp. I noticed her first. Between two of her toes were two noticeable bumps. The guinea, who has always had a deformed foot, was the same only more swollen than usual. So, it was to the books and the internet for me. I quickly, and thankfully easily, was able to diagnose the two as having bumblefoot.

Bumblefoot, or plantar pododermatitis, is an infection on the bottom of a chicken’s foot. Usually noticeable by a bump and a dark scab on the pad of the foot. You may notice either the bump or the limping first. The infection is typically the result of an injury, cut or abrasian to the foot. Injury can also result from the roost (check for splinters), heavy landings from a roost that is too high, or poor litter management. Vitamin deficiencies can also be a cause. The injured area is then susceptible to infection, resulting in an abscess. Failure to treat can result in death.

chicken surgery 2Making sure your flock has a balanced diet and regular checking for injuries is a good starting point. Whether your flock is in a suburban backyard or free range in a pasture they can get into all manner of trouble.

If you find your chicken has bumblefoot, and can’t get to a chicken vet, there are plenty of tutorials and videos online to assist you. That is the course I took, not having an avian vet. ***Folks, I am not a vet or a professional, just a regular joe chicken wrangler, so as with anything on the internet take it with a grain of salt and when you can get to the professionals for treatment or advice do so.

These are some of the things you want in your chicken medicine cabinet in the event you need to provide care yourself, like on a mellow Sunday morning of chores.

> Epsom salt

> Betadine

> Vetericyn ( I also use Schreiner’s, a great anti-fungal anti-bacterial herbal solution. You can find it in the equestrian section)

> Triple antibiotic ointment like neosporin (do not use the variety with pain medication, it is toxic to the chicken)

> gloves

> gauze

> vet wrap

> scalpel (I found sterile disposable scalpels at Jax ranch and home store in the equestrian section. $1.50 each)

> sanitized bucket

> tweezers (optional)

> clean towel (that you don’t mind getting gross!) and some paper towels.

chicken surgery 4*I also keep several other items in my aresenal like nutrient drench, electrolytes, and sunscreen (for birds whose backs are feather free from pickers or molting).

One person can perform the surgery, but two is definitely better. If you are weak of stomach, definitely have help. Or find someone who can perform the procedure. (This is Fort Collins folks, if you spit you can hit a vet student. Just sayin’, but don’t spit. It’s rude.)

First pick a clean and well lighted area. I chose a table outside, cleaning the table with bleach first. Cut strips of the vet wrap, about 1″ wide and 4-6″ long. Have everything you need ready. If your instruments (scalpel, tweezers) aren’t in sanitized packages clean them in a bleach solution before and after each use. Everything I read indicated the procedure would take about an hour.

Clean the affected foot (I did both to ensure more cleanliness) using the betadine solution. Then soak the affected foot in warm water and epsom salt. Spray with Vetericyn.

Wrap the chicken in the towel, making sure the bird can breathe freely. Don’t cover their head. Wrapping them keeps them from flapping and calms them to some degree.

You want to make sure you have gloves on. The procedure can be messy and infections can be passed to humans and other animals.

Take the scalpel and cut the pad in a circle around the scab at a slight angle to get under the infection. The pad will bleed, but should not be large amounts. Keep a paper towel close by to keep the area clean. Under the scab, or attached to it, will usually be a hard yellow kernel like substance. This is the infection. If it is not hardened it may be yellow and stringy. At this point, if there is a kernal remove it. You may want to gently work any swollen areas to see if any remaining pus can be removed. Soaking again in a betadine or epsom salt and water solution will assist. Once the removal is complete, clean and spray with Vetericyn again.

chicken surgery 1At this point get the gauze and coat the open wound area with the antibiotic ointment. Cover with gauze and secure in place with vet wrap. Vet wrap is amazing. It is self adhesive and stays in place well. Wrap around the gauze, between the toes and around the ankle until everything is covered and secure. Clean regularly (every 24 hours) and spray with Vetericyn each time.

If the infection is extensive, antibiotics may be necessary. The size of the swelling, if extreme, is a good indicator antibiotics may be needed in addition to the procedure and regular cleaning.

If you want to learn more there are a lot of great resources online. There are several comprehensive how to videos of the procedure and proper bandaging techniques if you google “bumblefoot in chickens”. Just don’t wait until you need them! And keep those supplies on hand. I need to head out and check on my girls now. Good luck keeping your flock happy and healthy.

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