The Grand Finale

10 Oct

The share this week  is the last of the season.  It is a bittersweet time of the year for us.  We are ready for a rest from the intensity of the work on the farm, but we miss sharing the abundance of fresh food grown here on the land.

Though farming is generally hard work, the season operated really smoothly for us.  We had great CSA member and market support.  Our work crew was stellar this year with very knowledgeable employees and several working members pitching in.  The gardens, having been worked last season and maintained to a high standard this season,  greatly increased in production.

We enjoyed supporting other local and regional food producers and feel these supplements to our share really add to the diversity of what we can grow in this area.  Glenn, at Austin Family Farm, was able to get us great warm season fruit and vegetables.  Most of the warm season vegetables were grown in Olathe.  Most of the fruit came directly from the Austin Family orchard, including the berries and grapes, which have just come in to full production this season.    We also featured a variety of potatoes from White Mountain Farm in Mosca.  We traded some carrots and kale with Beki at Javernick Family Farms in Canon City for a couple weeks of peppers and some garlic.  And we also brought in Erin’s Geothermal Greenhouse salad mix in the share.

We hope everyone had a good experience with the shares this season.  We will put out  a survey in the next couple of weeks to get some feedback on what you liked and what could change to improve your experience.  Along with the survey I will have another blog post of the season in pictures.

Garden Share





Garlic – Javernick



Assorted Peppers – Javernick

Potatoes – White Mtn. Farm

Tomatoes – Olathe

Winter Squash, Delicata – Olathe

Fruit Share



Join us for

The 3rd Annual Pumpkin Patch

A Fundraiser Event for Guidestone

October 17th and 18th & 24th and 25th

Saturdays 10 am- 4 pm

Sunays 12 pm – 4pm

$5 Admission

under 3 free

The event will include a wagon ride out to the pumpkin patch, crafts, games, face painting and petting zoo.

Pumpkins, Barbecue Brat Lunch, Baked Goods, coffee, tea, and cider will also be available for an additional cost.

Learn more about the Guidestone Organization  at

Shed Fest

People ask about what FibArk means and now there is Shed Fest. Shed Fest is the annual festival of the Central Colorado Foodshed Alliance.  The festival starts at 11 am , on Saturday the 17th of October.  The festival is held at the Steam Plant in Salida.   The daytime event is free to the public and will include a Farmers Market, prepared food, live music, expo of local businesses and non-profit  organization, crafts for the kids, spinning and knitting demonstrations and a canning demonstration class (contact Seth at 207-2287 for preregistration, space is limited) offered by the Master Canners.

The outdoor event runs until 3pm.  At this time the festival will move indoors to screen the local food related movie Fresh.   To check the film out go the

Shed Fest continues into the night with a ticketed event beginning  at 5 PM and commencing at 11PM.  Tickets are $20 and will be available at the door.    The evening gala includes a dinner of local food prepared by local chefs and a contra dance called by Eleanor Farhney with the music of Andrea Earley Coen and Friends. The silent auction will also continue into the evening.   Child care is available for the evening portion of the Shed Fest event.

The festival will be a day of celebration and fun.  Please tell everyone you know and come celebrate the harvest season.

If you are a CCFA member, you are eligible for free tickets (depending on your membership level) for the evening event.  Please contact Seth Roberts at 207 2287 for more details.

Squash Roasted Pepper Soup

This is a recommended recipe from our friend Kristine.  Sounds yummy!  In her words this soup rocks!

2 tbsp butter

4-5 tbsp olive oil

1 cup diced onion

3 cloves minced fresh garlic

1 ½ cup diced carrots

Butternut 1 tart apple, sliced but unpeeled

1 roasted red bell pepper (fresh or in a jar)

8 cups peeled and cubed butternut squash

6 cups chicken or vegetable stock

salt and pepper to taste, ground nutmeg to taste

1 cup heavy cream

May add red pepper flakes to taste to spice up a bit

Heat butter and oil in large stock pot. Add onion and garlic, cook until tender. Add carrots, apples, bell pepper and squash. Pour in stock and season with salt, pepper and nutmeg. Bring to a boil, reduce heat and simmer until vegetables are tender.

When all is tender, use immersion blender to puree to your likeness. If you don’t have an immersion blender, you will need to puree in small batches in a regular blender. Return all to stock pot; add cream and any other seasonings you wish. Heat through, but don’t boil.

When serving, may top each bowl with a dollop of sour cream, if desired.


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