ImageI remember the last two weeks of grade school swim lessons when, all of a sudden, the weather changed. Instead of baking in the sun, a cool cloudy day left us all shivering as we walked home.  We were mournful.  The onset of cooler days portended confinement, classrooms, organized play at recess, and an end to days with time in them.

In contrast to our mood, there was relief — both from the heat and from the prospect of a break in 24-hour parenting — for our parents. The season shifted away from root beer floats and popsicles toward pencil boxes, notepaper, Big Chiefs and mandatory pocket-packs of tissues. 

If you are wiped out from back-to-school shopping, there are a bunch of ways to put Colorado growers’ veggies and fruits to work.  We liked these shortcuts too, and this 10-minute tomato sauce and this salad (beautiful photo, by the way!)



Can you ever ever ever get enough of these guys?

They are the complete breakfast, the perfect landscape on which to build a lunch, in something liquid,  the surprise addition to dinner, and lovely after dinner (or before.)  And they say summer — summer that is too quickly approaching September.  But then, September has its own deliciousness.

more tomatoes

Find at http://www.nytimes.com

Would be nice to think we started this trend but, really now, half of the northern hemisphere is just luxuriating in tomato season.  So we weren’t surprised to find the NY Times Food Section in sync with us — or vice versa.  And if you need to know a little more about this lovely fruit, they offer a master class here.

In your tomato delirium, you might have missed this tomato tonnato — we think you might want to try it out.

…that time of year – part deux

This looks like it’s going to be a tomato weekend… and try this one out, too.  Add some rustic bread and a little salad.  As always, to be enjoyed with friends, in what looks to be a cool evening (put a sweater on!) and pour one perfect glass of wine to go with it.

Our thanks to Punchfork!

It’s that time of year

    We can’t get enough of them!  And then there’s the “what to make?” problem.  Start here for the freshest option.  Add a glass of wine or a summer spritzer with peach slices.  Sit outside.  Preferably with good friends.  Enjoy your Colorado summer.

We Love Local Foods!

 Whether you get your  news from  NBC  CNN  Twitter  YouTube  Huff Post or the U.S. Department of Agriculture, it would be hard not to know that it’s been a very dry year across the country.

Colorado struggles periodically with its high-desert heritage, but our local growers are innovative and smart. And because so many Colorado families are into healthy lifestyles and local fruits, vegetables and greens, they are flocking to the “local produce” section in greater numbers.

FreshPack has Olathe Sweet CornColorado peaches, melons and cantaloupesActually we have much more Colorado-grown goodies than ever before — both conventionally grown and certified organic.

FreshPack asked Chef Michael Long to help us figure a new thing to do with Colorado chiogga beets and, what d’ya know, he made the prettiest Bull’s Eye salad with a red cactus pear vinaigrette.

We are always trying to figure out new ways to put all of this locally grown abundence to work for your health and enjoyment. What are your ideas?

Call us at 303.412.6232 for more information on local green beans, cabbages, cilantro, greens, lettuces, onions, radishes, potatoes and tomatoes.  It’s like a garden around here!

Colorado Proud

David Asbury has been in the farming universe since his youth.  He went on to learn even more at Colorado State University.  He believes that growing the most wholesome produce organically, using sustainable practices, is the highest calling a farmer can aspire to.

He started Rocky Mountain Pumpkin Ranch and then Full Circle Farm — 900 acres and 70 varieties of vegetables — he and his team grow also small grains, grass hay, corn and alfalfa for rotation to give the soil the needed rest from vegetable production.  From Longs Peak (14,259 feet) to the west, the watershed feeds the area’s rivers and reservoirs, which RMPR and Full Circle Farms tap carefully to conserve and manage their variety of crops.

Full Circle Farms’ philosophy is that in showing respect, dignity and integrity for all things, they — and hopefully we — have a better connection to humans, plants and soil.

At FreshPack, we’re looking forward to a summer of great fresh veggies from just a few miles away.