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We pride ourselves in partnering with the best organic farms to offer only the highest quality USDA certified-organic fruits and vegetables. Of course, depending on the growing season, it's not always possible to find everything locally. After all, the most popular fruit is the banana, which is only grown in tropical regions. So even though we're confident our selection of local and U.S.-grown organic produce rivals anyone, we still like bananas, too. It’s like the farmers’ market delivered to your door, but you’ll also get organic bananas and avocados.
We also connect you with local artisan producers who supply us with the most delicious dairy foods like organic milk, baked goods, grass-fed, organic meats, and the best Good Food groceries we could find in our area. We want to connect you with where your food comes from, so meet our farmer and producer partners.
On the hot, dry, treeless plains east of Denver sits Ambrosia Farm, the 35-acre prairie home to the Godsey family and lots of turkeys, chickens, and goats, along with a handful of happy cats and dogs. The sun-beaten landscape and always-windy conditions make this the perfect spot to raise resilient heritage-breed birds, which are well suited to this type of environment. Free-ranging, free-foraging heritage turkeys are also known for their meat’s superior flavor.
Boulder Organic! is the only U.S. producer of ready-made soups that are 100% fresh, organic and gluten-free. The company was started by a local mom who looked for high-quality gluten-free prepared soups, but ended up making them herself when she found nothing in the stores. The hearty, whole-food soups have no additives and offer vegan, vegetarian or dairy-free options.
Clint and Mary Kay Buckner founded Boulder Lamb in 2012 because they always dreamed of growing and raising their own food. Located on 27 acres in Longmont, the couple raises between 300-500 grass-fed, free-range and hormone-free sheep. Their unique breed is a hybrid of Columbia/Rambouillet ewes and Suffolk or Hampshire rams that produces a succulent mild-flavored meat prized by local chefs.
Charlie NovoGradac started planting chestnut trees in 1995 on an old farm north of Lawrence, Kansas, following organic practices from the start—the orchard has been certified organic annually since 1998. Charlie and his partner, Deborah Milks, are now experts at growing chestnuts organically and sustainably. Charlie grew up around wild black walnut trees in eastern Kansas; he was later inspired by visionary economist J. Russell Smith, author of Tree Crops: a Permanent Agriculture, to plant trees that could feed people. "The more we learn about modern petrochemical-based agriculture, the more convinced am I that tree crops offer a lifesaving, sustainable path to the future," says Charlie.
A division of Lasater Grasslands Beef, Colorful Ranch raises over 850 head of cattle on 25,000 acres of short-grass prairie in eastern Colorado. The cattle—a Lasater breed called Beefmaster—are 100 percent grass-fed (no antibiotics, no growth hormones, no pesticides) and are not grain finished. The Lasater family has been raising cattle for over 100 years and are leaders in the grass-fed beef industry.
For more than 100 years, since 1907, Ela Family Farms has grown some of the most flavorful fruit on the Western Slope, in Hotchkiss, Colo. Fourth-generation farmer Steve Ela takes pride in growing organic fruit using innovative, sustainable farming methods. “Every time I start grumbling about the drive to the Front Range to deliver fruit to farmers' markets, I think of my great-grandfather’s days-long wagon journeys along gravel roads & over the Continental Divide,” Steve says.
Founded in 1978 and located along the banks of Fossil Creek Reservoir in Fort Collins, Fossil Creek Farms produces over 100,000 pounds of organic produce on an average year. This family farm utilizes drip irrigation, crop rotation, and a lot of elbow grease, thanks to the hard work of owner Steve Maitland and interns from Colorado State University’s agriculture program.
Everything comes full circle on a farm, Dave Asbury believes. While tending his organic vegetable crops, he does everything possible to conserve resources and complete the 'input-output cycle.' That means using runoff water from nearby mountains and drip irrigation techniques, keeping the soil fertile by rotating crops, and sourcing supplies locally to minimize fossil-fuel use. These efforts yield truly homegrown squash, cucumbers, bell peppers, zucchini and other veggies that are wholesome and delicious.
In 2006, Jeff Clearly and his wife, Kathy Mullen, started Grateful Bread – a bakery that specializes in “chef-driven” bread. Formed by hand and given up to 3 days to develop complex flavors, Jeff’s breads are the cornerstone of a good meal at over 65 of Denver’s top restaurants including Mercantile, Rioja and Acorn.
Hazel Dell Mushrooms is, hands down, one of the most fascinating farms in Colorado. Established in 1980 by Jim Hammond, a trained biologist and his wife, Toni, this Fort Collins-based farm practices USDA-certified organic agriculture indoors, cultivating exotic mushrooms.
Nancy Coppom of Longmont, Colorado, started Inglorious Monk Bakery in 2012. She has quickly become famous for her mouthwatering whoopie pies, which are—remarkably—gluten-free, nut-free, soy-free, egg-free, and non-GMO. Nancy grew up near Pennsylvania’s Amish Country, where the whoopie pie was invented, so creating an allergen-free spin on the traditional treat was a natural fit. The pies now come in several flavors including Luscious Lemon, Chocolate Chip Peppermint Dream, Black ’N White, and Nancy’s personal favorite, Pumpkin.
MMLocal works with local Colorado farmers to can and preserve beautiful fruits and vegetable at the peak of ripeness. Owners Jim Mills and Ben Mustin started the company in 2009 as a way to provide local food year round.
Ozuké founders Willow and Mara King were drawn to the excitement of creating live, raw versions of traditional femented foods like kimchi and sauerkraut in their home kitchens. In 2011, these entrepreneurs turned their passion into their profession with a line of 8 organic fermented foods.
Quixotic Farming raises tilapia in a humane environment where the fish swim freely without any chemicals or pollutants. Based in Cañon City, Colorado, this family-owned farm walks the sustainability talk, recirculating and filtering all of the pond water to keep the H2O clean and the tilapia healthy. The fish are fed a certified-organic diet that contains no animal by-products, hormones, antibiotics, or other chemicals. The farm is certified sustainable by the Institute of Marketecology and follows Organic Land standards.
With generations of family experience, the growers at Ray Domenico Farms cultivate nine fields of organic produce on 80 acres of land in Platteville, Colorado.
Strohauer Farms is a third-generation family farm located in northern Colorado. The farm is comprised of approximately 3,000 acres of corn, wheat, and various vegetables including their famous specialty fingerling potatoes. They grow Purple Peruvian, Russian Banana, Rose Finn Apple, and a host of other gourmet varieties. A team of dedicated employees who’ve been working for the family for many years makes this operation the whopping success that it is today. Strohauer Farms is dedicated to being good stewards of the land and producing the highest quality produce possible for our customers.
Vert Kitchen was founded in 2008 by Chef Noah Stephens, with a mission to “create delicious food you can feel good about eating.” This West Washington Park restaurant serves up French-inspired entrées made by hand and from scratch, from the highest quality local ingredients.
The founder of Winking Girl Salsa, Julie Nirvelli, has been making her popular spicy fare since her college days in California. Today, Julie hails from Boulder and has grown her green-tomatillo salsa line to include flavors like mild, cranberry mango and hot – the one flavor she admits is just too spicy for her palate.