Eating like a Locavore: Colorado Style

Colorado is known for its hippies, tree huggers, and granola muffins. Eating off the land and sustainability practices are commonplace in many Colorado cities, and have been for some time. The local food movement though, is relatively new. The term locavore was coined by Jessica Prentice in 2005, in honor of Earth Day, and it was the New Oxford American Dictionary word of the year 2007. It describes someone who eats food harvested within an area with a 100 mile radius.

What you say? No French Bordeaux? No Italian Parmigiano Reggiano? True, on a locavore diet one cannot indulge in foreign delicacies. But that is not a problem once you start finding the amazing foods produced nearby. Colorado in particular is home to some of the best produce in the country and is world-famous for lamb and buffalo. Artisan cheeses, wine, beer, and bread can all be found within the state borders. So, just because you won't be eating pineapples, coconuts, or chocolate doesn’t mean you won't be eating well.

Because of the abundance of sunny days and definite seasons, Colorado grows amazing melons, peaches, corn, grapes, berries, squash, chilies, and apples. The best time to buy these foods is in the spring, summer, and fall. Don’t despair, winter is a good time to seek out some tasty, locally crafted jams, spreads, canned, and frozen items. And, assuming you are a bit of a culinarian, you can preserve the bounty of summer yourself! Learn a trick or two from grandma, and pickle some vegetables or stew some berries for those snowy winter days.

It is hard not to start salivating once you learn about Colorado’s bounty. One of the state's most famous fruits is the peach, particularly peaches grown in Palisade. Palisade peaches are known to be some of the best in the country–juicy, fragrant, and ripe. There are over 300 local growers in the town, but peaches aren’t the only specialty of Palisade. Cherries, apricots, and grapes are also grown there, with nearly a dozen wineries. Cantaloupe and watermelon from Rocky Ford, in southeast Colorado, are renowned for their natural sweetness. The melons are available in August and September, and there are even Watermelon Days during August in Rocky Ford.

But don’t think you are resigned to drinking fruit smoothies on a Colorado locavore diet; New Belgium Brewing Company of Fort Collins not only makes fantastic beer, but they are leaders in the green movement. They are the largest consumer of wind-powered electricity, and even turn their waste water into high protein fish food.

Farmers markets are one of the simplest ways to buy locally. Not only does the produce bought at a farmers market tastes better than chain supermarket products, but more often than not, it is cheaper! Even easier than looking for a farmers market (which are everywhere throughout the city of Denver), is subscribing to Door to Door Organics, a company that delivers fresh, organic produce right to your door. The selection changes week to week according to availability, ensuring the best tasting seasonal produce possible. Supporting local farms strengthens the economy, which, as you may know, is more important now than ever. Additionally, creating high demand also allows more local products become available.

The reasons to support local businesses and agriculture go on and on, but listen to your taste buds too! There are sunflower seeds from the northeast, apples from the Front Range, chilies from Pueblo, and buffalo from Colorado Springs. Eating locavore style in Colorado isn’t difficult, it just takes a little research and planning. Start your own locavore movement by perusing some of the websites listed below and trying the easy recipe for Grilled Rack of Lamb with Peach Chutney.


Grilled Rack of Lamb with Peach Chutney
Two classic Colorado ingredients, lamb and peaches, combine in this recipe. Perfect for impressing a foodie friend or mother-in-law.
Serves 8
For the chutney:
½ cup apple cider vinegar
½ cup honey
1 large bell pepper, diced
1 yellow onion, diced
1 jalapeño pepper, minced
½ cup raisins
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tsp salt
1 ½ pounds Palisade peaches, skinned, pitted, and diced

1. Combine all ingredients, except for the peaches, in a non-reactive pot. Simmer for 10 minutes.
2. Add the peaches and simmer 15 minutes, until desired consistency. Taste for seasoning.
3. Allow to cool, then refrigerate. Can be stored for up to one week.

For the lamb:
2 racks of lamb, 8 bones each
2 tablespoons olive oil
salt and pepper

1. Light the grill. Rub the lamb with olive oil, and coat liberally with salt and pepper.
2. Grill the lamb over low heat for about 40 minutes. The lamb is done when an instant read thermometer registers 125° for rare, 135° for medium rare, 145° for medium, and 160° for well done.
3. Cover with foil and let the meat rest for 15 minutes. Slice in between the bones for chops, and serve with the peach chutney.

Cool websites to check out:

The people that started it all:
www.locavores.com
www.eatlocalchallenge.com

For a list of Colorado’s best food towns:
http://www.colorado.com/Articles.aspx?aid=42194

To get organic Colorado produce delivered right to your door:
www.colorado.doortodoororganics.com

For a list of microbreweries in Colorado and other states:
www.beer100.com/brewpubs_a_to_k/colorado.htm

For the history of New Belgium Brewing Company and tips to go green:
www.newbelgium.com