{"id":2446775,"date":"2019-07-25T13:29:20","date_gmt":"2019-07-25T19:29:20","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=310051"},"modified":"2019-07-25T13:29:20","modified_gmt":"2019-07-25T19:29:20","slug":"skips-farm-to-market","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/skips-farm-to-market\/","title":{"rendered":"Skip\u2019s Farm to Market"},"content":{"rendered":"
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Charcuterie board featuring Basalt made il Porcellino Salumi in Black Truffle, Haystack Goat Cheve, Beehive Cheese Earl Grey rubbed and Hatch Chile Promotory, and New Beat Foods Quinoa Cranberry Chorus crackers<\/strong>
Jeremy Wallace\/The Aspen Times<\/em><\/figcaption><\/div>\n<\/figure>\n

Dalene Barton loves to prepare a plate of antipasti as a quick dinner. It\u2019s an easy option for her kids to grab and go, and in the summer months, it saves Barton from heating up the house by cooking.<\/p>\n

It\u2019s also easy. Barton is a co- manager of Skip\u2019s Farm to Market, a Basalt shop that specializes in produce and meat from regional farmers and other food products from area purveyors.<\/p>\n

\u201cIt\u2019s really fun to network with all the vendors. You know exactly where it\u2019s coming from,\u201d says Barton, who notes the farmers build relationships via Roaring Fork Farmers and Ranchers. \u201cIt seems like an exciting time for food in this valley.\u201d<\/p>\n

The market is an outgrowth of owner Skip Doty\u2019s passion for fresh food. Doty owns Early Morning Orchards in Palisade, which includes 4,500 peach and nectarine trees.<\/p>\n

\u201cSkip has been at the Basalt Farmers Market for over a decade, but he wanted something more permanent,\u201d Barton says.<\/p>\n

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Skip\u2019s Farm to Market carries a variety of canned\/dry goods including pickles, dilly beans, pasta sauce, pasta, spices, salad dressings and more, all made in Colorado. (Jeremy Wallace\/The Aspen Times)<\/strong>
skips-EAT-summer2019-24<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n

The store opened in November \u2014 not exactly prime time for a shop focused on produce. But the staff was pleasantly surprised to discover how many vegetables were available in the winter months. Thanks to area greenhouses and good winter storage areas, customers found a steady supply of greens, onions, shallots, squash and apples. The store also helped keep several farmers in work, Barton says. Many farmers and other jobs for the colder months.<\/p>\n

\u201cWhen you eat locally, you have to be more seasonal and creative,\u201d Barton says.<\/p>\n

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Hors d\u2019oeuvre of quinoa crackers topped with mushrooms (Cinnamon Caps and Shiitake), asparagus and spinach, shallot and violets, all locally sourced. Prepared and plated by Chef Torin Eggen.<\/strong>
skips-EAT-summer2019-8<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n

That\u2019s easier come summer, when Colorado enters its relatively short growing season. More fruits make their way to market, and customers respond enthusiastically.<\/p>\n

But Skip\u2019s isn\u2019t just about fruit and vegetables. The market carries nearly everything customers need to prepare a meal: bread from Glenwood Springs\u2019 Sunshine and Moon Bakery, jellies from Colorado Mountain Jam, honey from the Roaring Fork and North Fork valleys, wild-caught seafood from Kaleb\u2019s Katch in Gypsum and more.<\/p>\n

\u201cFood is medicine,\u201d says Barton, a trained herbalist. \u201cAs an herbalist, that\u2019s where you start.\u201d<\/p>\n

via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Charcuterie board featuring Basalt made il Porcellino Salumi in Black Truffle, Haystack Goat Cheve, Beehive Cheese Earl Grey rubbed and Hatch Chile Promotory, and New Beat Foods Quinoa Cranberry Chorus crackersJeremy Wallace\/The Aspen Times Dalene Barton loves to prepare a plate of antipasti as a quick dinner. It\u2019s an easy option for her kids to […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":{"0":"post-2446775","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-local-news"},"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-06-21 23:45:33","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley's Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2446775","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2446775"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2446775\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2446775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2446775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2446775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}