We're halfway there!
Easy spring recipie of Fava Bean and Radish.Read More
The 2016 Field To Fork CSA program is Full! If you would like to be added to the wait list please email us at: http://email@example.com
We want to Thank everyone who is joining us for the 2016 CSA (community supported agriculture) program. Whether you buy organic and local for your health, the health of your community, or the health of the planet, today we're commending you! Let's continue to inspire and challenge each other to do everything we can to make this a healthier place to live.
The farm has been coming to life and the farm crew has been working hard! The first planting of broccoli, kale and cabbage has been planted. The onion field has been planted. We planted 400 peach trees. The first salad bed succession is planted with our amazing heirloom lettuce, carrots, radish, beets and more. The green house is keeping all our summer transplants safe from our variable Colorado spring weather. Many warm loving plants are thriving and we are anxious to get them in the garden soon. The rain we are expecting this week is fantastic and helps give us some more time to continue setting up our irrigation. So far we are on target with the 2016 farm plan. The only set back we have had lately is the amount of wind that we have all been enduring. Despite some of the set back from the weather we are having a great spring. The fruit trees are full of fruit and the veggies are sprouting. We are looking forward to filling your fridge with local, organic fruit and veggies, see you soon!
GET INVOLVED - WORK OR VOLUNTEER AT FTF!
We've got lots of opportunities to get involved at the farm right now.
Work Trade Member: Interested in trying your hand out working at the farm? This is a one day a week Monday-Friday commitment for the entire season. We're looking for hard workers who can commit, love organic food, and work well in a team environment. Some of the duties will include helping us wash, sort, process and pack vegetables for our CSA program! Candidates should be dedicated, timely and ready to jump right in to a bustling local farm. Also looking for artists to help with signs.
Volunteer! We need fresh energy on the farm through out the season please email if you have time to volunteer.
Spring is quickly approaching and we are very busy on the farm planting seeds, ordering seeds and growing plants in the greenhouse. The fruit trees are prunned and the vegetable fields are being disked and prepared with compost for the future crops we will be planting very soon. We feel so fortunate to have choosen this life of growing high quality nutrient dense food for our local community of Mesa County. We love the friends we have made over the years who have participated in our CSA program and have watched us change and grow. Most of our original CSA members are still standing tall right next to us and some of these key members are people we confide in. One member once said to us after we bought the farm and land we now grow on, "We miss riding our bikes or walking to your house and picking up our CSA in your driveway but the food is way better now."
In todays society the one stop shop has become the norm. And we all know the tricks the stores play on us to buy stuff we dont need. Vegetables and meat are usually what pulls us to the store and then we leave with more then we planned. I love going to the grocery store in the summer I love walking right past the produce stand and purchasing the other neccessaties we need for the week. I dont like the check out point of the grocery store. Food prices are increasing and I dont know where my money is going. Joining a CSA is so much more then a value of fresh produce. Everytime you buy something you are voting and I hope you consider what vote you are making each week as you are checking out. This topic is deeply rooted for small farms and the hardest hurdel farms deal with. Our competators are powerful and as consumers we have a resposibilty to make a choice. One way to speak up is to ask your local store to carry more local foods. In Mesa County we dont have a independant grocery store that supports small farms. The small grocer has a big impact on small farms and a crucial point in what keeps small farms operating.
Many of our long time supporters are avid gardeners which I always find interesting and they love the CSA because they can still recieve the weekly bounty and not have to thin out their gardens to fast. They still have the enjoyment of gardening and can really maintain and grow full mature plants. If you have ever grown a vegetable garden it can be a bit expensive and time consuming. Seeds, soil, plants irrigation and more quickly add up. Many times our customers are inspred to grow a garden and by the time the spring season approaches houndreds and even thousands of dollars are invested in a garden. In our spring share everyweek we offer plants as part of the CSA share to help encourage the members to grow a small garden or a few plants at home. We enjoy providing heirloom tomatoe plants and basil plants to the members who support us. Many times someone who felt they did not have a green thumb found enjoyment and success in the garden after talking with us or spending a season with the CSA. We have also seen and heard members encouraged to grow a garden and come to us in the middle of the season saying they made to many mistakes and will leave the growing to us.
Farming and gardening can be a gamble and many times we are crossing our fingers the outcome is greater then the risk. I feel this is how CSA's become such a benefit to each and every household we touch. Together we are growing a farm and every year we get better and sustain so much more then a pocket book. If you love fresh greens and cherries in the spring and watermelon, tomaotes, peaches and sweet corn in the summer as well as carrots, apples and pears in the fall the Field To Fork CSA will fit into your lifestyle. If you grow a beautiful garden and love the benefits of gardening in your life and know that many weeks your garden is short what you love our CSA will definantly fit into your lifestyle. If you are an adventurous cook who likes connecting with new and freh ingredients as well as share cooking techniques we hope to see you at our farm!
Please check our current gallery and web site for more information.
On the farm we are gearing up for the 2016 growing season and as I'm sure you can guess this is our slowest time of the year. We can use some help and would love the opportunity to have you join our CSA program. Your early support helps the farm with purchase of seeds, greenhouse supplies, tractor and equipment repairs and improvements. Below are a few encouraging reasons to gift a share for the holidays. The gift that really does keep giving! Support local economy local agriculture and support your own personal health.
As a CSA member, you know that you’re eating healthier. As a good friend or family member, you know you want the best health for your loved ones. It’s an easy call. Plus, a CSA share is less expensive than a treadmill!
It Lasts All Year Long
Whether munching crisp greens in springtime or roasting hearty squash in the fall, they’ll remember your thoughtfulness all through the seasons.
Fresh food just tastes better and there is nothing fresher than something picked and eaten soon after. As a bonus, you'll probably get invited to a few good meals, yourself.
It Supports Local Business
Buying local helps your community’s economy and the environment. Plus, maybe your gift recipient will make some new friends and connections they never would have without joining.
It Has No Wasteful Packaging or Clutter
Besides maybe some corn and tomatillos, there won’t be anything to unwrap with this gift. No one will get stressed out by having more “stuff” around the house, either.
It Keeps You Connected
Give someone a CSA share and you can pretty much guarantee you’ll be hearing from them. Whether it’s sharing recipes, asking for advice, or telling you how much the kids love those kale chips, it gives you a chance each week to stay a part of their lives.
Thank you, thank you, and thank you to everyone who came out to the farm Sunday for our annual Hoedown. I must say I think this was the best celebration yet! I know the reason I enjoyed it so much was because we hosted the event with so many of our close friends and CSA members. I loved that many of the crops were still growing for everyone to see the food in the fields. I had a blast and really enjoyed the time we all shared.
What do they say in farming? You reap what you sow! For this Hoedown we timed it so all the food prepared was directly from the farm we used only a few special items and those items consisted of lunch box peppers grown by Blain at Blains Tomatoes. We found some local sweet corn grown around the corner and local pinto beans produced in Fruita. All other items on the menu were grown at Field To Fork. This year all our hard work really paid off and we enjoyed sharing all the bounty our farm has to offer. I also want to thank the musicians for making this a fun celebration. The music was fantastic. Great job, GJ Wild Strings and We Speak Imaginese and friends!
Thank you Chefs! We are so fortunate to have a few relationships with local Chefs. Farmers and chefs make great friends and we both need each other to sustain our livelihoods. It is easy for chefs to buy products from the large food delivery trucks. I know they like the consistancy of the larger distribution. It takes a big commitment for a chef to turn away from the normal routing and build a relationship with a farm and its farmers. Local restaurants have it just as hard with stiff competition and need to stand out from the chain type restaurants. This gives local restaurants the edge in being able to highlight or feature specials with farm fresh ingredients.
We are a small farm and mainly a CSA so we don’t have much to offer for large distribution all of our crops are purchased in the spring by community members who join our farm. Together we are building a farm. At Field To Fork we grow specialty ingredients and have been lucky enough to meet some chefs in Mesa County who really want fresh food for taste and quality. In turn this helps the bottom line of the farm and the restaurant. A few of the wonderful local restaurant owners and talented chefs who enjoy our produce helped make this years Hoedown really stand out and I am thankful for our relationship. To me CSA (Community Supported Agriculture) is many things including working with other local businesses that want or support farm fresh food. It does not make sense for a restaurant to buy a CSA share for the restaurant but when we have an excess of a certain crop the support of the restaurant helps our farm as well as reduce waste. This is very beneficial in many ways.
On Sunday the menu started with Matt Chauser from High Lonesome Ranch he opened the event with his “Canapés in the Canopies” he used all farm produce and took us on a whimsical dance through the orchard of taste and surprise. Each taste was hung in a small vessel, which was a surprise of flavor in each bite. “We wanted to hang the “Canapés in the Canopies” of the orchard so the actual act of picking the fruit was mimicked” Matt explained”.
Local restaurant 626 on Rood created a wonderful Panzanella salad using fresh apples, baby butternut squash and fresh greens from the farm. They too wanted to capture the season of a classic fresh modern fall dish. Farm Chef Griff Chiono prepared the fire roasted pigs, old fashion sauerkraut, local pinto beans with Blains fire roasted sweet peppers, quinoa, fire roasted sweet corn and fresh raw salads. We had a selection of sauces including a farm seracha made with black garlic, fresh tomato salsa, and for the veggies a blood plum vinaigrette.
The Apple crisps prepared by Chez Lena pastry chef Beth Branscum were fantastic! The pie contest was so much fun and the pie entries were outstanding! The food, the company, the weather everything was out of this world!! We could not be happier and thankful the food we grew on the farm was prepared with such respect and honor. The main ingredient we enjoyed on Sunday was heart and soul. We all put our best foot forward and felt very accomplished as we watched the Harvest/Blood moon phase into a lunar eclipse. At that moment we all literally put our Hoes Down and our feet up. This was such a special day on the farm!
All photos were taken by our CSA members at Hoptocopter Films.
Where is the event?
Field To Fork Farm 3526 Front Street Palisade Co
How much does it cost?
$30 for Adults $5 for kids includues beverages and food
When does it start?
Starts at 3pm and ends at 8pm
What is the event about?
The Hoedown is a celebration of local chefs sourcing from local farms – Chefs will prepare samplings for folks to enjoy.
Do I need to buy a ticket in advance?
Yes, this helps us plan and prepare enough food for everyone.
Do I need to bring a Pie?
No, but if you want a chance to win local prizes it does not hurt to try.
Will there be live music?
Yes! The band, GJ Wild Strings & We speak Imaginies
What can I bring?
Blankets, lawn chairs, sunblock, and bug spray
What can’t I bring?
dogs, outside food and drinks, weapons, and illegal drugs
Will you accept credits cards?
Yes. Both credit cards and cash will be accepted. All tickets are availble at www.Fieldtoforkcsa.com please call for questions.
Can I purchase tickets day of?
Yes, we will have a few tickets available a the door but come early.
$35 day of for adults $5 kids
What is the refund policy?
All purchases are non-refundable
What happens if it rains?
Rain or shine we will be prepared for the best and the worst!
We are honored to introduce writer and blogger Hannah Wilson to our blog Hannah has taken the time to capture our latest farm dinner and current growing season in words. We are so appreciative of her time and talent and she has become a great addition to our farm!
Thank You Hannah! xxoo Field To Fork
Tuck a seed into the earth, settle it in a womb of soil, watch over it, care for it, water it, sing to it. With the proper nurturance, it will grow into something delectable—a sweet tomato, earthy beet, or a juicy peach. What you have nurtured, the plant you’ve watched over, will nurture you in return.
Scott and Jessica Washkowiak, the owners of Field to Fork, believe in nurturing the land. Their passion is evident in their treatment and knowledge of the plethora of plants they grow. When I went to the farm to harvest peaches earlier this summer, music lilted from Scott’s truck.
“When you’re harvesting peaches, you need classical music,” he said. “Harvesting peaches is a real art.” In the Washkowiaks’ hands, the earth is encouraged to make its own raw art—vegetables and fruit whose cells have absorbed the trills and arpeggios of arias.
On Saturday, August 22, the Washkowiaks’ farm became the canvas for a more polished, practiced art. A long table was set in the furrows of a quiet corner of the peach orchard. The fruity floral aroma of peaches drifted on the breeze. Mt. Garfield and the Bookcliffs stretched in the distance. The table was set for thirty guests who would partake in a nine course tasting menu prepared by accomplished local chef, Griffith Chiono.
After studying at the Art Institute of Colorado, Chiono worked in a number of restaurants in Colorado and the Pacific Northwest. Chiono most recently held a brief post as Sous Chef at the High Lonesome Ranch in DeBeque, and he worked as Bin 707 Foodbar’s Chef de Cuisine for about three years.
The farm dinner was Chiono’s debut as Executive Chef. It was also the culmination of weeks of working at the farm. He had a hand in planting and harvesting some of the very produce featured in the dinner. He’s become acquainted with the plants, and with the devotion and care the Washkowiaks pour into them.
“Working with Scott and Jess was incredible. They were really encouraging, and they’re really good at what they do. Their product is great,” Chiono said.
Chiono envisioned the meal and its execution—a process which apparently “just happens” for someone who actually has talent and skill in the kitchen. Beth Branscum, Clint Schaefers, and Craig Dobson, also accomplished chefs and friends of Chiono, rallied to realize the execution of the meal.
The fresh produce on the farm, of course, guided the menu, which was printed on the back of a card of Jessica’s design:
Tomato Field to fork heirloom tomatoes, fresh basil, crispy opal basil, homemade farmer’s cheese, aged balsamic vinegar, extra virgin olive oil, and maldon salt. Greens Mixed baby head greens, sweet pepper puree, roasted tomato powder, confit garlic, citrus vinaigrette and crispy veggie strings. Beets Confit beets, lemon chevre puree, cured orange peel, micro mustard greens. Carrots Poached heirloom carrots, tallow béarnaise, sunflower shoots, nasturtium flowers, rosemary salt. Eggplant Caramelized eggplant jam, roasted eggplant, homemade ricotta, crispy pearl onion rings, parmesan cream, herb flowers. Lamb Grilled apple and big jim merguez, confit potatoes, smoky artichoke puree, tobacco salt, cilantro curls, coriander seeds. Beef Braised brisket, toasted rosemary sprigs, sautéed sweet corn and pickled garlic, crispy herb, flower petal confetti, carrot demi, coriander flowers. Melon Homemade melon soda, with lemon mint ice cubes and rhubarb curls. Peaches and Cream Vanilla bean crème anglaise, marinated cookie crusted peaches, tart peach puree, plum powder, and cardamom cookie crumbs.
“I wanted to showcase the produce Scott and Jess grow, and show off skill in plating. I didn’t want to over-process the produce,” Chiono said.
The farm’s packing shed housed a makeshift kitchen for the evening. Here, for the first course, tomatoes were deftly sliced, stacked on planks of reclaimed farm wood, and paired with a few choice accoutrements. No further processing was required to create a stunning riff on caprese salad.
Chiono prepares the dinner's first course
The first course of the meal, featuring tomatoes and fresh herbs from the farm.
Even outside the context of their dishes, each element was honed. Raw garlic sings a wild, pungent tune.
“When you cook it confit, which just means “with fat,” it takes that bite out of the garlic,” Chiono said as he placed a clove on a salad of fresh mixed greens. Chiono’s confit garlic was recognizably garlicky, but its ditty was softer, sweeter.
With each course that emerged from the kitchen, the aria was still audible in the produce. It had simply been enhanced by Chiono’s handling. The trills were crisper, the harmonies more textured. As the meal reached a crescendo, growing in complexity and richness, even the sunset intensified. Its red glow, bent by the branches of peach trees, was visible from the table in the orchard.
Guests enjoy the farm dinner with the Washkowiaks' dog, Ella, nearby.
At the meal’s end, a chilled peach, crusted with crunchy cookie crumbs, was placed before each guest. The scent of the sweet breeze that surrounded them all evening had been gingerly scooped into a bowl. It was layered with harmony, a dusting of sugar and cream, and punctuated with percussive cookie crunch. With each bite, the peach’s song, learned from seed, reverberated in the small corner of the orchard.
Photos and Story by Hannah Elizabeth Wilson
As everyone's gardens start flourishing with Zucchini it is always a challange to figure out what to do with them. I like to chop and coat with olive oil and freeze some so I can use them in the winter for soups stews and bread. Freezing is very fast and easy for me and my schedule. When I have a little time I make zuccini bread and freeze them too. We love fresh bread at my house especially zucchini bread so below is a sweet chocolate zucchini bread that I was inspired by at our potluck the other night.
2 cups sugar
1 cup canola oil
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).