Monday, October 10, 2016

Special note from The Satisfiers

Posted here at the request of HPFC Producer, The Satisfiers:

The Holiday Season is upon us!  We have products to help you with your holiday preparation and gift giving.  For your baking needs we have "The Satisfiers!" HOMEMADE COOKIE DOUGH in 9 flavors.  Dress them up with a chocolate star or M & M's on the Peanut Butter Cookie Dough.  Shape, frost and decorate Sugar Cookies, or try one of the other flavors for your Christmas baking.

Our "The Satisfiers!"  HAND DIPPED NUT CLUSTERS come in one of 4 varieties of nuts with both Milk-Chocolate and Vanilla flavors in each container.  There are 2 sizes to make a perfect "gift of good taste" for any one on your list--or yourself!!!

For that special meal, you might want to consider our cured ham roast, fresh pork roast, or pork chops.  Use your favorite recipe, or try pork chops with stuffing for an easy, special meal (recipe below).  If you are doing a brunch, we have bacon, sausage, and our Homemade Pancake/Biscuit Mix to make your meal a tasty one!

Pork Chops with Stuffing

4 - 6 pork chops
vegetable or olive oil
1 box stove top type stuffing mix

Heat enough oil in skillet to coat bottom and lightly brown chops.  Place in a baking dish large enough to hold the chops in a single layer.  Place the stuffing mix in the pan around the chops (or place in the pan and push the browned chops down to the bottom of the pan). Measure the water called for on the directions plus 1/2 cup and pour over the stuffing mix.  Cover tightly with foil and bake at 350 degrees  for 45 - 60 minutes.  Serve and enjoy!

If you have any questions, please let me know.

Friday, August 19, 2016

What's up at the Coop??

What's up at the Coop? LOTS! We are always working to make this the best Coop it can be, here's a few quick updates:

--the Board (and Producers!) would like to remind you that even though the format of the ordering has changed, nature has not. Please remember to check back at various points during the cycle to see what new products have been listed or additional inventory added. Farming is a day-to-day business and many producers may not think they will have a product available, but then the weather gets better and all of a sudden one thing or another starts maturing enough to be listed. We wish this could all happen in time for listing on opening day of orders, but that isn't how it works, darn it. So do shop more than once during the cycle, you will be happily rewarded with additional yummy things to order!

--Speaking of weather, the Nebraska producers want you all to know that they have been hit on several occasions with severe hail lately. Many vegetable crops have been devastated and sometimes there is nothing left to harvest. They are going to keep at it and if their plants recover enough they will be back listing products in no time! Thank you for sending good, growing thoughts their way!

--Are you missing your favorite cheese? GREAT NEWS then! Cozy Cow is coming back but their name is now Longview Creamery, so make sure you check them out. New name, same deliciousness!

--Ruby Farm says they have cleaned, trimmed and dried this year's garlic and have several new varieties plus many of the old favorites, make sure to check them out under "Garlic" on the ordering site!

--It's late in the season, but we have a new vegetable producer from Denver joining these coming cycles: Dove Gardens will have tomatoes, squash, greens and other garden goodness for you! Make sure to check them out!

--Lastly, guess who is getting some chocolate?!?! YOU! That's right, the Coop has a new producer specializing in chocolate yummies to delight your palate! Watch for DAR Chocolate Confections coming soon!

That's it for the updates for today, remember to shop early and then shop often! Remember there are always volunteer opportunities at the Coop if you would like to give it a try!

Thursday, August 4, 2016

Should you run a magnet over your sugar bowl??? FOOD SAFETY ALERT

Seems there has been a sugar recall that you may not have heard about because the FDA ain't talkin'! A major sugar supplier reported to the FDA that there may be bits of metal in their sugar. We think it must be quite a bit of metal in quite a bit of sugar or they wouldn't have notified the FDA...but the FDA is not disclosing who the supplier is OR what products the sugar may already be in!!! Yikes! The article linked does list some items that were already recalled, but geez, who knows how many more?

Friday, July 15, 2016

Beets, Eggs, Tomatoes, Peppers -Coming Soon To A Plate Near You!

As we approach the beginning of the best of summer produce (your blog mistress picked the first two tomatoes this past weekend!), our thoughts turn to the best ways to highlight all of these amazing fresh flavors. We've pulled a couple of recipes that are not only easy and delicious, but as pleasing to the eyes as they are to the palate. Best of all, either recipe can be made with infinite variations on what you have on hand!

The first, Pickled Beet Deviled Eggs, we've made with the leftover juice from both the spicy mushrooms and the spicy bread and butter pickles offered by HPFC producer Busy D's. Not only were the eggs delicious, we were so happy to have a good use for that amazing pickling brine! We also add lots of herbs to the yolks and often a little bit of feta. Mmmmmm.

Do view the blog post from May 20th of this year for more information on eggs and handy tricks to successfully boil fresh eggs!

Yield: Makes 24
Total Time: 50 minutes, plus pickling time

      • 1 cup apple cider vinegar, plus 3 tablespoons, divided

      • 1 tablespoon granulated sugar, plus a pinch, divided

      • 2 1/4 teaspoons kosher salt, plus a pinch, divided

      • 1 small red beet, peeled and shredded

      • 12 hard-boiled eggs, peeled

      • 1/2 cup mayonnaise

      • 1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish

      • 1 teaspoon anchovy paste (optional)

      • 1/4 teaspoon freshly ground black pepper

      • 2 hot chiles, thinly sliced


        1. In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.

        2. Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.

        3. Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

    This herbed tomato salad can also be made with feta or goat cheese. There are really so many variations, just add what you have on hand and enjoy!


      Ciliegine mozzarella is fresh mozzarella that comes in the shape of small, cherry-sized balls. Save this salad for when you have really ripe, juicy tomatoes.

      Salad Ingredients:

      6 ripe tomatoes cut into wedges

      3 bell peppers, slivered (combination of green, red and yellow)

      1 Vidalia onion, slivered

      1 cup pitted black olives, drained

      1 pound fresh mozzarella ciliegine


      1/3 cup extra-virgin olive oil or vegetable oil

      ¼ cup red wine vinegar

      ¼ cup chopped fresh parsley or cilantro

      ¼ cup chopped green onions

      1 teaspoon salt

      Friday, July 1, 2016

      New Farmers Market + GMO labeling law update

      For the latest update on the bill in the Senate Agricultural Committee regarding the fight for a national GMO food labeling law, here is a link to one of many articles on the subject. The short story is: as with all national bills there is much debate and even more compromise. If you are passionate about this issue, make sure you let your elected representatives know where you stand!

      If you love going to Farmer's Markets in between your Coop deliveries, there is about to be a new one in town! If you are producer looking for additional avenues for sale or a customer in the Aurora area, check out this message:
      My name is Melissa Sotelo, Council Aide to Councilwoman Gilmore. The community of Green Valley Ranch are excited to be starting a farmers market for our far northeast Denver neighborhood.  We’re located near I-70 & Tower Rd.  The farmers market will be open weekly beginning on July 13th (Wednesdays) from 5pm – 7pm.  There is no charge for the farmers to sell their local/fresh produce at this market.  The market will be held outside at our community recreation center – which has a wide open concrete patio/walkway.
      Would you be interested in selling your produce at our farmers market? 
      We’re currently scheduling farmers for the first 4 weeks (please indicate if we can count on them for 1 or more of the first 4 farmer market events).
      July 13
      July 20
      July 27
      Aug 3
      Set up will begin at 4pm to allow plenty of time for set up before the event at 5pm.  Tear down will begin around 7pm.  However, if you still have produce left and folks are still shopping, you’re welcome to keep selling beyond 7pm. 
      We’re expecting at least a couple of hundred people to visit our farmers market.  We’ve already begun promoting the event through online social media and would love to add your name to the list of vendors. 
      Let me know if you have,

      Melissa Sotelo | Council Aide
      District 11 –Councilwoman Stacie Gilmore
      | 720.337.7711
      Arie P. Taylor Building
      4685 Peoria Street, Suite 215
      Denver, CO 80239 |

      Tuesday, June 7, 2016

      Member Giveaway!!!

      We are so happy you all are taking the time to read our blog, we wanted to give you a thank you reward! The first ten members who comment with who their favorite producer is and what you like about them will receive a fancy insulated HPFC tote (yellow or blue, our choice please) AND an easy-to-fold-and-keep-with-you-always blue reuseable tote on your next order!!! Whoop!!

      This is open to members only. If you use an internet moniker that is not your real name and do not want to put your real name in the comments, please email contact the blog or the help desk at HPFC with your moniker and real name.

      As always, thank you for your membership and for supporting local, family farms!

      Monday, June 6, 2016

      Free help at your farm???

      While the first part of this message is mostly for other producers, even as a member you may know a good fit for these budding farmer-wanna-be's! Can you help?

      This couple is looking for experience working on a sheep/goat farm or ?? farm, please read her email:

      I am writing on behalf of myself and my partner, Stan. We am coming from deep in the heart of Denver. I have a day job in an office near the denver tech center. Stan does a lot of different things in the city. We are looking for a couple things:
      1) to get out of the city (for me, every other weekend is about what I can commit to with my travel and work schedule)
      2) to learn as much as I can about smaller animal husbandry (especially sheep)
      3) to explore whether this is an Avenue we want to pursue together (a farm), and if so, get more clarity what that would look like for us (personal farm, CSA medium sized, larger semi-industrial scale).

      Hope you had a fantastic weekend! 

      Please contact Ruby Farm or leave a comment below to get hooked up with these people and find out if you or your operation is a good fit for a work/learn set up. This was an unsolicited request, so we don't really know more than you do.

      For you members who are reading this and thinking: gee, that does sound like fun! Remember that Ambrosia Farm "sells" a Farm Day through the Coop, where you can learn all about chickens and turkeys and assorted other farm animals and equipment! Yes, they have GOATS! The fee is only so they can pay for your lunch and is quite reasonable. What a great activity for your school's-out-for-the-summer kids!

      Friday, May 27, 2016

      A Way to Make Kale Yummier and Some Announcements

      First some important announcements, then a fun new way to make kale.  Only three announcements so hang in there!!

      1--Do remember that for the supplemental cycle, Cycle B, there are limited distribution sites available. Most of the smaller sites are only operating during Cycle A. Remember that if you are free on Distribution Days, you can always sign up as a site manager to either cover an existing site during double-distribution periods or to create your own site! Contact for more information on how to become a volunteer or site manager. It's actually pretty fun!!

      2--Please respond in the comments section below: what produce would you be interested in the most during the off season? There is likely to be a new Producer who operates an organic greenhouse specializing in indoor vegetable production. What do you most wish you could be able to get fresh during the cold months? Your feedback matters!!

      3--Short notice, but if you and your family are free tomorrow, May 28th, consider heading down to the Farm and Ranch Day in Castle Rock, sponsored by the Colorado Agricultural Leadership Foundation. There are lots of fun things to do and best of all, it's FREE FREE FREE! Right up there on the list of great things happening tomorrow, our own Erin Macfarland of Harmony Foods will be there promoting the Coop! It's a great time and a great way for non-farm kids to get a better understanding of farming and food. For more info:

      Okay, while we realize there was no kale these past two early cycles (darn hail!), itsacomin' and soon! Your friendly neighborhood blog mistress really hates the stuff, but I'm thinking this preparation method might turn me into a fan, we'll see. I do like the idea of bruising kale, that is for sure...My kale-adoring friends really like this, especially because it is a dressed salad that can actually be kept in the fridge as leftovers without turning into a sloppy, gross mess. Everything in this recipe is "to taste" and kale may be substituted in all or part for any other hardy green like collards, sea-kale (biera tronchuda), cabbage and other brassica leaves. Chard is likely a might too delicate for this recipe, but we haven't tried it bruised so...

      Bruised Kale Salad

      2 bunches kale
      1/2 cup freshly grated Parmesan cheese
      1/3 cup extra-virgin olive oil
      1/4 cup lemon juice
      3 large cloves garlic, minced
      1 tablespoon reduced-sodium soy sauce
      1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
      1/2 teaspoon freshly ground pepper
      1/4 teaspoon salt


      Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

      Recipe from

      Friday, May 20, 2016

      Free Range? Vegetarian Fed? No Soy? What does it all mean? -- An Egg Terminology Primer

      Remember that a new cycle opens this weekend. Cycle B may or may not have your normal pick up site available as not all sites are open during both cycles. Additionally, not all producers will have listings both cycles. Christie Godsey at Ambrosia Farms can fill you in on which sites are available if you need to know sooner rather than later. Contact info on the Producer Page for Ambrosia Farms!


      We love eggs! Fried, boiled, scrambled, you name it! They are delicious by themselves, the perfect foil for just about every herb, spice, meat, vegetable, cheese or pile of leftovers in your fridge, and we can't even begin to list how wonderfully they contribute to our favorite baked goods...Eating them is never the problem, but figuring out which ones to buy? Yikes! The terminology can be mind-boggling.

      Below is a list of common terms associated with eggs accompanied by explanations as to exactly what these terms mean. From Free Range vs. Pasture Raised, Soy Fed vs. Soy Free, we compiled a comprehensive list and even included some information about storage and freezing. Yes, freezing! Read on for a quick but eggcellent eggucation.



      There are many different labels for eggs, some have legal meaning, some do not. More importantly, some of the legal meanings may surprise you. We will try to cover everything for you, but do please let us know if you have a question that is not answered here. With the High Plains Food Co-op, please review each producer’s page to understand exactly how their birds are fed, kept and treated. **Please note that the term “producers” used in these definitions does NOT mean “HPFC Producers” but merely “egg producers” in general, i.e.: farms that raise hens for egg production regardless of where they are sold.

      (not in alphabetical order)

      “Certified ___”: The term “certified” is used in conjunction with other words (e.g.: organic, natural, humane) to designate that a producer is subject to guidelines set forth by some kind of governing body, be it the US government or some other non-governmental entity. Each certifying body sets the rules for use of the term in a particular area. The most commonly known certification in relation to food is “Certified Organic”. Certification processes are typically at least somewhat involved and costly. While holding a type of certification is useful for consumers to understand what minimum practices are followed, very small producers may not be able to afford the time and/or financial burden required for certification yet may still follow these practices.


      Certified Organic: This is a legal term and may only be used by producers who meet certain standards which are audited through an outside agency to include that the hens are only fed certified organic feed, are not fed animal by-products (are vegetarian fed), are not kept in cages and have access to the outdoors. Organic feed by definition is free from GMOs (genetically modified organisms) and is non-medicated. Non-medicated feed is feed free from the routine use of low-level medications such as antibiotics. Medications are allowed to be used to treat an outbreak of disease or infection. Controversy regarding “certified organic” may be found in the “access to outdoors” requirement, which some producers (mostly very large scale) meet by merely providing a very small area that the chickens have access to, even if they do not use it and are not aware it is available (the term “bird brain” does apply here). “Access to outdoors” is not defined by time or quality.  The “vegetarian” diet requirement is not natural to chickens, who will eat all manner of insects and worms and may eat snakes, mice and similar non-plant beings when left to their own devices. Additionally, these birds may be subject to beak trimming, which is not prohibited.


      Free Range: This term is not legally defined and therefore must be discerned through actual disclosure by each producer. Large scale commercial producers generally use this term to also mean “cage free”. While the term implies the birds have access to the outdoors and can be found in lush pastures several hours each day, they may actually be housed in a barn or other structure with or without access to the outdoors and the outdoor area may or may not support vegetation. Beak trimming is allowed. As there are no legal requirements attached to this term, it is best to check with your individual supplier for detailed information regarding what this means to them. “Certified Humane” eggs and poultry are subject to some rules in regard to the use of this term.


      Cage Free: Like free range, this term may be used in many different ways. It is not legally defined and merely means the birds are not kept in cages. It does not mean anything additional and does not speak to concerns regarding food, outdoor access, and the like. “Cage free” also does not mean the birds have ample room and/or are not overcrowded.


      Beak Trimming: Bird beaks may be trimmed to prevent excessive pecking either of themselves or other birds. Beak trimming is routine practice in most extremely large scale (thousands of birds) confinement operations. While the ends of the upper and lower beak are, like fingernails, “dead” at the tips, proper trimming must be done carefully and individually to prevent cutting the delicate structures of the mouth. Generally large scale operations do not take care to ensure they are only cutting the dead part of the beak. Confined birds and/or birds under stress are prone to excessive pecking, which may cause damage to the birds. This is the reason given for beak trimming.


      Vegetarian Fed: The term “vegetarian fed” came about in response to the practice of feeding certain poultry-by-products (leftovers at poultry processing facilities) back to the poultry. Things such as feathers, feet, beaks and the like are sometimes dried, ground, and fed back to the animals. Chickens and other fowl are not vegetarians in the strict sense of the word, but neither are they normally canabalistic. They not only eat assorted bugs, but also may eat mice, snakes and the like. “Vegetarian Fed” is a compromise by the industry which indicates that no meat-by-products of any kind are fed to the chickens. Chickens who actually do go out of doors may have occasion to eat a crawling thing that is not strictly vegetarian.


      Soy Fed/Soy Free: While there may be some debate over whether soy has any effect on the health of the actual birds, most of the debate surrounding soy fed versus soy free chicken feed centers on the needs and desires of the humans consuming the eggs and/or chickens. Most of the human concerns regarding soy in chicken feed are due to potential soy allergies and the concern that soy may increase estrogen-like hormones in people eating soy and soy products. Because meat and eggs from chickens fed a high-soy diet will have higher concentrations of soy protein, people with these concerns seek poultry products free from soy. Because most soy in the USA is from GMO seed stock, there are the added concerns regarding GMO foods. Organic soy is non-GMO and certified organic chickens or eggs may contain non-GMO soy. If you prefer soy-free poultry products, look for a producer who advertises “soy free” or who may feed soy but not as a major component of the birds feed.


      Corn Fed/Corn Free: Similar to “soy fed/soy free” except without the concern for the hormonal influences. Those with corn allergies and/or those wishing to avoid GMO products should seek out “corn free” poultry products. Organic chickens and eggs may be fed organically grown corn.


      Natural: Although there is now a “Certified Naturally Grown” organization ( ) .which promotes items that are “Certified Naturally Grown”, the word “natural” is not currently regulated. “Certified Naturally Grown” is not governed  by the USDA like “Certified Organic” is, but does carry some assurances as to farm practices and those farms using this designation are subject to inspection by other Certified Naturally Grown farmers. Because the word “natural” currently has no legal regulation, it is essentially meaningless. Discuss with your producer what they mean when they use this term.


      Pasture Raised: Another term that is not legally defined and may mean different things to different consumers and to different producers. The term implies that the birds are given free access to quality pasture in which they are exposed to sunshine, grass, dirt and bugs. Because this term is not legally defined, the quantity of time on pasture and/or the quality of the pasture may be wildly variable. “Certified Humane” eggs and poultry are subject to some rules in regard to the use of this term.


      Certified Humane: Like “Certified Naturally Grown”, the term “Certified Humane” is not a USDA-governed program, but those farms using this designation are subject to certain rules governing the treatment of farm animals and to inspection by program auditors.

      Duck Eggs: Duck eggs seem intimidating and foreign to anyone used to plain old chicken eggs, but do give them a try. Generally pale blue in shell color, though some may be tan or brown, they do have a tougher shell membrane that makes them just slightly harder to crack than a normal chicken egg. But really only slightly. Inside you will find a yolk around twice as large as a chicken egg, with proportionately less white. Interestingly, when cooked the white will have a very pale bluish tint that is unusual only because we are used to whites being, well, white! Duck eggs are absolutely fine to eat just as you would any chicken egg, but they are more prized for the richness and lightness they bring to baked goods. Baked goods made with duck eggs will rise better and higher and will taste richer. Even though they are a bit larger than the standard chicken egg, you may successfully substitute egg for egg in baked goods recipes calling for fewer than two eggs. For recipes using three eggs or more, you may need to add a tablespoon or so of dry ingredients if the mixture appears too wet.

      Egg Shell Color: Egg shell color is determined solely by the genetics of the breed of bird and although it is fun to purchase eggs that are multi-colored, the shell color has no bearing on the flavor or nutrition of the eggs.

      Egg Season: The warmer months are the months of highest egg production. As the days get cooler and shorter, egg production wanes and birds begin to molt (shed) their summer feathers to grow in their winter feathers. During molting, few eggs are laid as energy is used for feather regrowth. Additionally, as the weather gets colder, more energy is used for warmth retention and much less on egg production. If you eat a lot of eggs, consider stocking up during the warm months (before the end of September) to ensure eggs are available in your household even during the times when egg availability is low. Eggs may be stored for quite a long time and may also be frozen (see: Storing Eggs, and Freezing Eggs).

      Storing Eggs, Short and Long Term:  Many of the current rules in the US relating to egg storage and sales were made in response to commercial egg production. Few other countries require eggs to be refrigerated at all due to the inherent safety of the egg shell. Many of the beliefs held by US consumers regarding egg storage are actually cultural rather than grounded in fact. Rules regarding commercial egg sales (i.e.: the eggs you buy at the chain groceries) allow eggs past their “sell by” date to be shipped back to the processing facility to be repackaged with a later “sell by” date. As such, the eggs you receive “fresh” at a large grocery store may, in fact, be months old. Unfortunately, much misinformation has been spread regarding the long-term storage of eggs in the shell. To avoid violating any rules regarding the sale of eggs through the Coop, we may not enumerate the various non-refrigerated methods used throughout the world to store eggs for long periods, however you are encouraged to research this information yourself to make the best decisions for you and your family.

      Freezing Eggs: Yes, eggs may be successfully frozen, however they must be removed from their shell first. Because freezing will generally cause the yolk covering membrane to burst, thawed eggs are best used for baking and for scrambled egg dishes. Crack the desired number of eggs into freezer-proof containers or freezer bags and thaw overnight in the refrigerator. Single eggs may also be cracked into a lightly greased muffin pan, frozen, then popped out and placed into a freezer-proof container for individually frozen eggs.

      Hard Boiled Eggs: Hard boiled eggs are a treat and great to have on hand for egg salad or for addition to any number of dishes. They are less of a treat when peeling the egg results in a ragged mess because the shell will not peel away properly from the egg. There are innumerable methods described in cookbooks to alleviate this mess, however the easiest method is to start with eggs that are several weeks old. Because egg shells are slightly porous, over time the inner shell membrane will shrink and a slight amount of air will replace this space. This combination allows for easier peeling. You may successfully hard boil fresher eggs by making a small hole in the large end where the air sac (air cell) is located (see diagram) with a thumbtack (press gently but firmly and use a slight twisting motion with the tack). The air hole will assist in separating the membrane from the egg. After the desired amount of boiling time for soft or hard boiled eggs, plunge the cooked eggs into an ice water bath to further loosen the membrane and cease cooking.

      Poached Eggs: Poached eggs may successfully be made without a special egg poaching pan if you take care to use only the freshest eggs. The egg white (called an albumen, see diagram) has two parts. The inner white is nearest the yolk and much thicker and tighter while the outer white is thinner and looser and will spread or run. The fresher an egg is, the firmer the inner white will be and the smaller the outer white will be. Over time, the inner white will thin, becoming less discernable from the outer, thin white. This is why you may only use fresh eggs for poaching in an open pan of hot water or broth.

      We do hope we have shed some light on some of the more ambiguous egg terms you may encounter. Are there more you are interested in? Just ask!

      As always, if you have any questions regarding the practices of any HPFC Producer, any of them will gladly answer whatever questions you have, you need only ask. There is no substitute for a personal relationship with the people who raise your food.

      We Bring the Family Farm to You!



      Tuesday, May 10, 2016

      Fat Free Pudding is HEALTHY-nuts? notsomuch

      There appears to be a leak at the FDA and it is letting in common sense. Although too soon to tell if they will allow this strange substance to remain in the building, the FDA has announced plans to re-evaluate the definition of the term "healthy" as it applies to food branding. No definite plans or a time frame to mark in your calendars, of course, but they did actually discuss discussing it! Everybody has to start somewhere, right?!!?

      This article courtesy of CBS News:

      How to define "healthy"? FDA reconsiders food labels

      Friday, May 6, 2016

      Yummy breakfast or brunch idea!

      Rhubarb season is HERE! Yaaaayyyy! This tart fruity treat is one of the first harbingers of Springtime Yumminess and an excellent way to get "fresh" back on the menu. Lighten up a weekend morning with this extra bit of deliciousness. Highlighted ingredients can be found right on the HPFC ordering page to make sure you have all the right ingredients.


      (4-6 breakfast or brunch servings)

      1 ¼ lb (about 5 cups) rhubarb, cut into ¼ inch pieces

      1 ½ cups plus 3 Tbls. sugar

      3 large egg whites

      1 ¼ cup milk (any type)

      1 ½ Tbls. oil

      1 ½ cups white or blended flour

      ¼ cup whole wheat flour

      1 Tbls. baking powder

      ¼ tsp. salt

      Prepare sauce: Mix 1 ½ cups sugar and the chopped rhubarb in a saucepan and cook over medium low heat until simmering. Cook until the rhubarb is tender and translucent. With a slotted spoon, remove about 1 cup of the rhubarb to a bowl to use in the waffle batter. Bring the remaining rhubarb in sugar syrup to a boil over medium heat and boil approx. 5 minutes or until thickened. Keep warm but not hot.

      Waffle batter: Whisk egg whites in a large bowl until very frothy. Whisk in milk and oil. Stir in reserved cooked rhubarb. Mix all dry ingredients together thoroughly then add to egg and rhubarb mixture. Mix gently until all is just moistened.

      Lightly brush heated waffle iron with oil if it is not non-stick. Add batter to hot waffle iron until batter fills approx. 2/3 of the iron, close and cook until properly browned, about 4 min. Remove waffle and continue until all batter is used. Serve waffles hot, topped with warm sauce.

      Adapted from Eating Well in Season cookbook

      Thursday, May 5, 2016

      All Calendars for 2016-Click to expand

      Want all the calendars in one handy file? Email and just ask!
      Need the Producer calendars for the different deadlines? Same email, just ask.

      There has been a MASSIVE recall of frozen vegetables due to a listeria outbreak at the packaging facility. This includes both organic and conventional vegetables and under MANY brand names. Too many to list here, actually. Below are links to a Washington Post article about what is known so far and a link to the FDA page listing all of the brand names. The FDA page goes on and on, so make sure you keep scrolling even though it initially appears that the list is not that long. So far eight illnesses have been linked to this outbreak and potentially two deaths, although they are not sure yet if the deaths are due to the listeria.

      The Washington Post link:

      The FDA list of product names/brands:

      Friday, April 22, 2016

      May Member Calendar

      If you would like a .pdf with HPFC schedule calendars for the rest of the year, or an "at a glance" yearly version, please email and ask for a copy to be sent. There are separate Producer and Member calendars, so please specify if you have a preference as Producers have a different set of reminders than non-producer members.

      How did you like the new site design? We realize it is quite different, but there were a lot fewer glitches than expected and quite a bit of positive feedback. If you have questions about the new site, just ask! You may post a question here, or send an email to or We want to serve both our members and producers well and your feedback and participation are keys to our ability to do that.

      Want to know when new blog posts are made? You can get an email notification if you like, just sign up.

      This is a very exciting time for the Co-op, lots of changes that should all end up being positive. We look forward to growing and serving all of you even better. Thank you for your support.

      Tuesday, April 12, 2016

      Welcome to the new High Plains Food Coop Blog! Here you will find updates on coming products, awesome recipes, interviews with producers, volunteers, and members and all sorts of food related news and ideas. This is YOUR blog, so if there is something you want to know or have covered, just say the word!