The quarterly magazine that celebrates the abundance of local, seasonal food in Denver, Boulder, Fort Collins, Colorado Springs, Pueblo and towns in between. Through our magazine, website and events, we seek to connect the people who produce, sell and cook local food with those who care enough to seek it out.

Edible Front Range magazine showcases some of the best writers in the Front Range, covering a multitude of timely subjects. And now our website reflects this diversity, bringing together over 30 prestigious members of our community to post daily blogs on subjects ranging from reality tv chefs, CSA soldiers and gardening, to cooking up the best of the season, community activism, beer making, herbs, health and so much more.

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Reclaim Materials for Garden Expansion

Well, it’s finally time – I got my radishes, carrots, lettuces and greens, onions, peas, beets, kohlrabi and probably some other things in about three weeks ago and they are sprouting like…

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Chef Broening’s Rabbit Roulade–from his Fall 2012 Edible Front Range article

RABBIT ROULADE WITH BRAISED PANCETTA
This recipe combines two techniques I’ve learned from other chefs. Chef David Walford at Splendido’s in Beaver Creek showed me the braised pancetta and his method of…

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A Stronger CO from the ground up

A Stronger Colorado from the Ground Up Beanstalk Foundation backs 7 grassroots Food Justice Projects By Nate Ragolia You may not know it, but Denver has a surprising number of folks making…

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Chef Broening’s Rabbit Roulade–from his Fall 2012 Edible Front Range article

RABBIT ROULADE WITH BRAISED PANCETTA
This recipe combines two techniques I’ve learned from other chefs. Chef David Walford at Splendido’s in Beaver Creek showed me the braised pancetta and his method of…

(Continue reading...)

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The Bar is Set High at Tea Bar by Teatulia

More companies are aiming to think locally and act globally.  Denver based Teatulia Organic Single Garden Teas is no exception.
“From its inception, Teatulia has been eager to engage with the community…

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Winter Onion Tart From Stonebridge Farm

This morning we finished seeding onions and leeks in our greenhouse, the first starts of our spring planting in preparation for the farm season to come. John already planted and covered Walla…

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Colorado Beans Can Add Warmth This Winter

 
 
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado beans are featured…

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WINTER COOKING CLASS TOPICS…..in Berry’s Kitchen

Hello again from Berry’s Kitchen,
Having received a few questions about last week’s email, I want to clarify my methods.  It’s not too complicated:  pick a date that works for you and/or…

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Squashing hunger–Hobbs Family Farm and Care and Share partner to help needy

Coinciding with World Food Day in October more than 600 pounds of organic butternut squash will soon be finding its way to people in need in Southern Colorado, thanks to a donation…

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Women Thrive Worldwide

By Kayann Short, owner of Stonebridge Farm in Lyons
 I’m a supporter of a dedicated non-profit organization called Women Thrive Worldwide that advocates for women’s economic opportunities and rights internationally. I met…

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DENVER’S EILEEN FISHER CLOTHING STORE & EFR PRESENT LOCAL FOOD/WINE AND A $25 DISCOUNT OFF CLOTHS

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Cheers to Growth in Colorado’s Wine Industry

LAKEWOOD, Colo. –For the first time since the repeal of Prohibition, Colorado wineries reported more than one million liters of wine to the Colorado Department of Revenue, an increase of 10.23 percent…

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LAST DAY OF SEPTEMBER

By Lynne Eppel
My egg and fruit CSA pick-up today from Grant Farm 

Still peaches:
Bless Grant Farm and every local farmer and producer out there for bringing us such hard-won pleasure!…

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Two Chef’s Dinners in One Week To Raise Money for the School Food Project

  
 Foodies, families and philanthropists unite to bring healthier lunch options to the Boulder Valley School District.
BOULDER, CO–The 2nd Annual  School Food Project Chef Dinners bring together local culinary stars and…

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HUSH DINNERS–NOT YOUR ORDINARY RESTAURANT–Friday, October 28th- 5:30pm & 8:30pm Seating – Saturday, October 29th- 5:30pm & 8:30pm Seating

Hot off the Plate! 
“The cure for the common dinner out has arrived, but hurry: It may not stick around long. Pop-up restaurants offer wild culinary flings that may last a month…

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Slow Money’s 3rd National Gathering

Fort Mason, San Francisco
October 12-14, 2011
“The gathering was life changing. Welcome to a revolution!”
—Paul Tryba, THE FARM, Long Beach, CA
Looking for a new kind of social investing…

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News From Lyon’s Stonebridge Farm

By Kayann Short
Finally, a cool down. After the hottest August in the last 140 years with temperatures in the high 90s for over three weeks, I walked outside at 6:30 yesterday…

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