Spring, Better Late Than Never I woke up this morning with a question in my head, one that has probably occurred lately to many of you in the habit growing or eating local produce on the Western Slope: Has mid-June become the new spring? Maybe I’m waxing nostalgic, but when I think back on my      read more »

“Hey, uh, have you ever heard of something called the tarnished plant bug?” I asked. The farmer squinted at me. “It’s on our fava beans,” I volunteered, searching for a hint of recognition in her eyes. She paused. “Is it like a bean beetle, like the Mexican bean beetle?” she asked. “We get those around      read more »

Dear Members, Welcome to cherry season! Here in Paonia we wait all year for cherries to arrive, and last week they finally did, just in time for the town’s annual Cherry Days celebration this past weekend. The season, of course, is never long enough, and this year it could be even shorter, since many trees      read more »

Dear Members, Garlic is like golf—you either love it or hate it, and on both sides, emotions run high. Garlic’s proponents tout the stuff as a remedy for all manner of ailments, from strep-throat to the common cold, and from high blood pressure to vampires. Similarly, those without a taste for garlic have a near      read more »

Dear Members, To call a vegetable “controversial” might sound like an oxymoron, but I’ve been thinking lately that there are certain crops with particularly strong personalities, capable of inspiring both adulation and disgust. Like especially flamboyant people, these vegetables are either loved or hated; there is little room for gray area in our reactions to      read more »

Dear Members, As I stood munching an ear of raw sweet corn in the supermarket parking lot, I pondered how strange it was that the corn had come not from within the market walls, but from a small farm stand erected out front. The stand was a basic pop-up tent shading tables full of colorful      read more »

Farm School or Bust! Come on over the Hill and take a Class. The Farm School is alive and kicking. Master Homesteader and Farm Arts Instructor Rick Stelter taught a great class this weekend on butchering and processing your own Elk/Deer this weekend. Participants learned how to butcher and wrap, make sausage, salami and jerky.      read more »

We are fast approaching the end of our third summer at the Fresh & Wyld Farmhouse. Through your continued support and interest in what we do, our little company has grown into a slightly bigger, well-received and well-managed Company to be proud of! We have learned a lot in a short amount of time! I      read more »

Last box of the Summer CSA. There are still some hardy greens, lots of roots, tomatoes, and squash growing out there, but this is where Fresh and Wyld takes a break. We will be putting most of our garden to bed this Saturday in our Biodynamic Compost class, burying cow horns to get ready for      read more »