Locally born. Locally grown.


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Thank you for a successful 2019 growing season !  

May winter provide you time for rest and renewal.

THE SECRET TO MAKING BEEF TARTARE AT HOME

Chef Chris Starkus & Potluck with Ali

There are few dishes as popular at restaurants as beef tartare. And yet despite being among the easiest to execute, most people stay away from it at home. Raw beef in a restaurant setting seems fine, but there is some kind of mental block to making it yourself. But is it really just as easy for home cooks?

Luckily we had the perfect person to answer this conundrum - Chris Starkus, the chef at Denver’s steakhouse Urban Farmer also operates Lost Creek Micro Farm , so he knows about sourcing from a multitude of perspectives. We got his breakdown of what to look for when purchasing meat for serving raw, the best cuts to buy and the perfect recipe to make it all come together. You might not get to be on a cattle ranch in Denver, but you can come pretty close.

Watch the video below and then follow the recipe to make it for yourself. 

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Free Range Eggs

We've got the happiest hens on the block.

Why?  

They free range every day and enjoy a varied diet of fermented grains, bugs , quality feed and organic kitchen scraps.  

Special thanks to our girls: 

Opal, Red, Shanti, Artemis, Bolt, 

Chocolate Chip and Red


Our young hens are growing stronger by the day.  Hopefully they will begin laying by July.  Fingers crossed!

WORDS TO LIVE BY...

Be good to each other.

-- Maria Rita Tafoya Bierner