We had the good fortune of serving our ferments at Sustainable Settings annual Harvest Dinner in Carbondale this weekend. It was a glorious autumn evening and the menu was off the hook. We served cheriboshi from Paonia cherries, Rocky Ford melon and proscuitto which went fast!
All the food was prepared with produce from the biodynamic gardens and the meat was all raised and butchered on the farm as well.
Brook and Rose Le Van and wonderful stewards of this beautiful place and it was an honor to spend some time with this community. They are working right now to preserve the pristine water ways of this valley against fracking. You can learn more here.