Osage Gardens welcomes you to try our Fresh Eats Program: Local Veggies and Artisan Foods!  This is our version of a  CSA (Community Supported Agriculture) Program!  We've decided to change it up a bit and offer you more choices and flexibility.

Rather than giving you a once a week box of preselected produce, our Fresh Eats program gives you the freedom and flexibility to visit us at our farm store or any of our market locations to choose only the fresh produce  and other foods that you want. Your purchases are paid for from your weekly share amount with a built-in discount.

Spread The Word!!

**Sign Up Anytime- All throughout the year**

Details:

First you choose either a Bitty Share, Basic Share, Or Bounty Share. Then decide the duration of membership you would like to sign up for. You can choose either 12 weeks, 15 weeks, 20 weeks. Extensions and upgrades may be purchased once you are enrolled in the program. A $10 administration fee is built in to the price of the share.

 Flexible Payment Options:

You can sign up and pay online with Credit Card, or pay with cash or check at the Farm Store or at the Farmers Markets.  Click here for a description of our payment options

Want to join our FRESH EATS CSA? Getting a Fresh Eats Share is just a few simple steps.

To get started click here 

Read About Fresh Eats Policies

Please check our Calender for a list of upcoming holiday markets and events.

Year Round Markets

Our Farm Store in New Castle

Our farm store in New Castle carries our delicious organic veggies and a lot more! We have locally raised meat, cheese, yogurt, eggs, and so much more. Its worth a trip! Come check us out. Open 7 days! 11am-5:30pm 

Saturday in Carbondale

The Saturday Market in Carbondale runs every Saturday YEAR ROUND from 10:00 a.m. to 2:00 p.m. This market is located at Crystal River Meats in downtown Carbondale on 4th Street right off of Main.

Winter Markets 

Farmer’s Market in Edwards

Fresh Vegetables all winter long!?! Osage Gardens will be setting up a Farmer’s Market table at Cut! in Edwards.  Cut! is the specialty meat and seafood shop at the Corner @ Edwards on Village Blvd.  Osage Gardens will be there every Friday from 3pm-6pm.  Directions to Cut! : Get off I-70 at Edwards, Exit 163 – Drive South about 1/2 mile to the first large commercial intersection (Route 6) and you’re there at the Corner @ Edwards on Village Blvd.

Farmers Market at The Yoga Space

The Yoga Space of Glenwood Springs welcomes Osage Gardens Tuesdays from 12pm-5pm.  Osage gardens will have loads of fresh organic winter veggies available!  There is convenient parking across the street from the studio in Glenwood City Market’s lot closest to Grand Avenue.  See you there! For more information visit http://www.theyogaspaceglenwood.com/ or www.osagegardens.com

Summer Markets

Tuesdays in Glenwood

We will be at the Glenwood Springs Downtown Market located at Centennial Park 9th and Grand Avenue Downtown Glenwood Springs http://glenwoodmarket.com/  *rain or shine*  The market starts in late June and goes from 4:00pm until dusk...

Friday in Eagle

The Eagle Farmer's Market runs July- September from 4:00 until approx. 8:00p.m. This market takes place in the Eagle Town Park. http://www.eaglefarmersmarket.org/

Saturday in Carbondale

The Saturday Market in Carbondale runs every Saturday YEAR ROUND from 10:00 a.m. to 2:00 p.m. This market is located at Crystal River Meats in downtown Carbondale on 4th Street right off of Main.

Sundays in Basalt

The Basalt Sunday Market will take place every Sunday from 10:00am to 2:00pm in Downtown Basalt adjacent to the Lions Park on Midland Spur Road.  The market runs June through September. Visit www.basaltsundaymarket.com for more information.

The Vail Farmer's Market & Art Show on Sundays

This market runs from June through September every Sunday from 10 AM- 3:30 PM. The market is located on Meadow Drive in Vail Village. This is one of Colorado's largest markets- a must see! Visit www.vailfarmersmarket.com for more information.

GRATED TURNIP AND APPLE SALAD

Moosewood Restaurant

• 1 cup peeled and grated raw turnips
• 1 cup peeled and grated tart green apples
• ½ cup chopped fresh parsley
• Juice of 1 large lemon or lime
• 1 Tablespoon vegetable oil
• Fresh ground pepper

CURRIED SPRING TURNIPS

Combine everything, toss, cover and chill.

• 1 onion, chopped
• 2 TBSP oil
• 3 turnips, peeled and sliced thinly
• 1 tart apple (eg. Granny Smith), cored and chopped
• 2 tsp curry powder
• ½ tsp salt
• Lemon wedge

Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.

1 head lettuce, or ¼ lb. mix salad mix

            Asian Dressing:

2 T. olive oil

2 T. soy sauce

2 tsp. honey or brown sugar

½ tsp. grated fresh ginger root

dash of hot sauce (optional)

            Honey Mustard Dressing:

2 T. olive oil

2 T. cider vinegar

2 T. honey

1 tsp. soy sauce or ½ tsp. salt

2 tsp. mustard

Choose either Asian or Honey Mustard Dressing, and mix up ingredients. Pour over julienned turnips and stir well to coat. Serve on a bed of lettuce. For Asian salad, top with 1/3 c. chopped peanuts or 2 T. toasted sesame seeds. For Honey Mustard salad, top with 1/3 c. toasted sunflower seeds. (This recipe works well for grated beets and carrots as well. In the autumn, try making all three separately, and then serve on a large platter of lettuce, with a mound of each veggie, for a beautiful presentation!)

1 cup red quinoa

2 cups water

1 bunch chard

2/3 cups dried cherries, coarsely chopped

1/2 cup feta cheese, crumbled ( hill farm feta is absolutely delicious)

2 tablespoons fresh mint, chopped

juice and zest of 1 lemon

1 yellow onion, chopped fine

2 tablespoons olive oil

Directions:

Combine quinoa, water and pinch of salt in a pot and bring to a boil. Reduce heat and simmer covered for 15 minutes.  Remove from heat and set aside, covered for another 15 minutes. Remove to a mixing bowl and cool.

Blanch chard in boiling, salted water for about a minute each.  Drain and pat dry with a towel.     Remove the stems.

 Heat saute pan,  add 1 tablespoon olive oil  and chopped onions.  Cook on medium heat  until the onions are sweet and   translucent.  Season with salt.

When quinoa has cooled,  stir in cherries, feta cheese, mint, lemon zest, lemon juice,  sauteed onions, 1 tablespoon of olive oil and salt to taste.

Lay out a chard leaf and put  a small spoonful of the quinoa mixture in the center of the leaf.   Fold sides and roll tightly (like a burrito).  Repeat for remaining leaves.

Serve with orange vinaigrette.   (next recipe)

If you don't have time to make dolmas.  The quinoa tastes great piled on top of mixed greens, fresh mint, radishes and orange vinaigrette. Black olives also taste  great with this salad! 

1/4 softened butter

salt, to taste

Grate radishes and stir into softened butter.

This is delicious spread on bread and eaten as is, or be adventurous with other toppings.

Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.