Kitchen VVitch

18/11/2023

Can I borrow your ceramic green tea/sake sets tomorrow? I have 20 cups and need 50 for the day

13/04/2022

So excited to cook for this Dandelion Day event on Friday, May 13th! We are celebrating and getting to know the farmers and ranchers of the Roaring Fork Valley in an evening of food, drinks, fire pits and music! It’s going to be a night to remember.

May 13, 2022 | 5:00 PM

25/03/2022

Shopping in the greenhouse for this week's menu.

04/03/2022

Mushroom Medley and Potato Bisque

lion's mane, oyster, chestnut, and black king oyster

wild morels


purple Viking and harvest moon potatoes

sesame loaf with

's homemade cannabis butter.

02/03/2022

Chorizo Mac N Cheese With Seared Greens for Fat Tuesday

28/02/2022

Simmer Moon Subscription
Available Now!
DM or Email for details

Swipe to see March Menu.

Order via email by 12pm Monday, February 28th to get the Mardi Gras Special on Tuesday, March 1st!

07/02/2022

This month’s pantry subscription. Email link in bio for details.

07/02/2022

Between the winter solstice and the spring equinox we have a season of stillness and a time of hunger that is best to fuel. The February moon has been referred to as the Hunger Moon and the Little Famine Moon in native tribes of the americas. The Mi'kmaq of eastern Canada called it the Snow Blinding Moon. It is a common experience across continents in the northern hemisphere, that we have used this time of year to rest, huddled by fires, eating the foods that we've stored from the harvests of the past summer.

It's cold out there! And we're still iced over in the Roaring Fork Valley, so I treat myself before heading out for a long week.

This Monday, I've reheated a Kohlrabi and Sausage Quiche that was prepared and frozen during last month's Wolf Moon Pantry Subscription. It was made with

Eggs
Sausage
Kohlrabi

I was feeling extra indulgent so I topped it with a heap of

feta by
and hot sauce from the tortilleria... and a few pickled beets .

08/12/2021

Begins today! I have 4 spots left if anybody else wants to jump on and get some egg rolls and fried rice for dinner tonight.🖤🖤🖤

02/12/2021

A Holiday Snack...

Made with Ingredients:

Roasted Red Peppers from Borden Farms
Garlic Scape Pesto from Erin's Acres
Quinoa Crackers from White Mountain Farm
Triple Cream Brie made by Haystack Farms

DM to subscribe to weekly offerings.

02/12/2021

Season's Greetings

Frost Moon Subscription is now available and begins on Wednesday, December 8th. DM for details.

04/11/2021

Debut L’Orto Pantry Kit
Beaver Moon 2021 Week 1

The first round of farm to table treats from L’Orto Pantry has hit the town.

The “Stay Nourished” kit includes Quinoa Kale “Nacho” Crackers, Garden Onion Dip, and Peach Breakfast Bars

Peaches
Dip mix and
Kale
Quinoa

For the crackers, I mixed kale and quinoa in a sauce of all organic sunflower seeds, sunflower oil, and nutritional yeast combined with peppers, onions, and tomato from Erin’s Acres.

The dip is made with local herbs and onions mixed into plant-based coconut yogurt. I love the Culina brand for the taste, but also the little glass jars with no sticker labels! (I know all you witches can appreciate that.)

The peach bars were of course inspired by Durazno Peaches. I froze the peach slices raw to use in baking throughout the winter. These bars are made gluten free, with Colorado quinoa, local eggs, Durazno peaches, Bob’s organic oat flour, Colorado honey, and organic sunflower oil.

I use pink salt, sustainably sourced from Utah, which I get from , for all my cooking.

Looking forward to next week, and so happy to be sharing my passion.

Thank you to everybody who is enjoying the food!

19/10/2021

L’Orto Pantry November 2021
Pick-Up in Carbondale
Delivery Available

19/10/2021

18/10/2021

18/10/2021

L’Orto Farm to Table Events and Pantry is pulling in the harvest, and looking forward to sharing it with you!