Paonia When Monica Wiitanen and her husband, Wayne, bought their 10.5-acre Paonia farm in 1997, there was one thing missing: the ability to “turn excess produce into other things and sell them, as farmers have always traditionally done,” she says. When Wiitanen, who’s 72, learned about other states passing cottage food laws, she was inspired to take up the cause in Colorado. She proceeded to drop off her own sourdough loaves—along with calls for change—to then state legislator Gail Schwartz, who eventually helped champion the Centennial State’s own Cottage Foods Act (CFA) legislation, which passed in 2012. As a CFA pioneer, it’s only fitting that Wiitanen now runs a thriving home baking operation. She and her staff make more than 100 loaves of bread, as well as cinnamon rolls, buns, and pita rounds, in her outdoor wood-fired oven every week, often using San Luis Valley wheat Wiitanen mills herself. While the supplemental cash flow is nice, Wiitanen is even happier that Colorado’s CFA—“one of the best in the country,” due to higher earning limits and a relatively long list of eligible products—has allowed others in Delta County, in particular, to make their farms more financially viable. “With our short irrigation season,” she says, “it’s helpful for farmers to be able to do this year-round.”How To Buy: Visit the Bakery at Small Potatoes Farm on Fridays from 3 to 6 p.m., Saturdays from 10 a.m. to 5 p.m., and Sundays from 10 a.m. to 3 p.m.; loaves start at $6. 40575 O Road, Paonia, 970-527-4051
"We basically grind up a doughnut and add cinnamon sugar and brown sugar to make the crumble topping—it’s like a doughnut on a doughnut," says owner Aaron Badolato. Because booze sales during the Base Village opening basically beat out the past five years of the same downvalley, he says, "We’ll be doing some alcohol-infused doughnuts soon, too."
Geddes says he planted the seeds for the giant pumpkin back in April of this year, and by the time the pumpkin was ready to be harvested, the plant—which bore only one fruit— extended across 1,300 square feet. Geddes described the leaves of the mature plant as “elephant-ear sized.”
Some people with skin issues stay away from fatty foods. However, it is important to note that not all fats are the same.
Toss dry pumpkin seeds with olive oil in a separate bowl until well coated. Evenly coat the pumpkin seeds with seasoning mix of choice. Place seasoned pumpkin seeds onto a foil- or parchment-lined baking sheet.
Oh, and it’s beautiful, all right; Instagrammable beautiful — his shaved cucumber salad turned up as one of the Travel Channel’s 12 Instagram-Worthy Restaurant Dishes in June, and it’s easy to see why. The prettiness can’t be denied with its “cucumber slices twirled into little rolls, sweet teardrop peppers, radishes, salsa verde and coconut cheese, which is a faux cheese made of coconut milk and sprinkled on the top,” VanHeulen said. “It’s 100 percent vegan and easy to share.”
Unknown to many people, oyster, which is a delicious creature from the ocean, has been used as an aphrodisiac from ancient times.
It gets worse. Staff mustn’t talk to her, and she needs someone to clean and cut her vegetables, Huffington Post reports.
Some competitors have boosted revenue by adding haunted houses, hayrides, and corn mazes to their farms, but the Mullers have eschewed such agritourism, describing themselves as purists.
The outdoor seating area at Confluence in Carefree on Dec. 3, 2018. (Photo: Patrick Breen/The Republic)
Prize-winning giant pumpkins draw attention at the Champlain Valley Fair in Essex Junction on Sept. 1, 2018. (Photo: JOEL BANNER BAIRD/FREE PRESS)
Top Left: Mokonuts owners Moko and Omar, and their kids; Top Right: Mokonuts café; Bottom Left: A local fromagerie; Bottom Right: Service with a smile.
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