The Scoop from the Farm
Shhh, do you hear that? No, I don’t either. It is completely silent the day after Thanksgiving. No drivers on the road, no farmers in the fields, no busy hands and feet in the warehouse. Over the years, our mission has grown so much that we now have someone working to bring you better food 7 days a week. Some days we run 22 hours a day to keep you supplied with freshness. But today it is all at peace. Resting.
Folks, just a tasty celebration of food and family coming your way. I think the best offering that we have ever put together from our fields and our friends. Take a few minutes and get an order in and then go do something fun instead of standing around cranky grocery stores this weekend. For Albuquerque customers east of the Big River (that doesn’t look so Grande right now), we are trying a cool thing and offering an Express Route on Thanksgiving morning. Order by 9 am and have delivery by Noon.
We are putting together a pretty tasty looking Thanksgiving week for you. I know what you are saying, we put together yummy weeks all the time. And you’re right, we do. But this Thanksgiving is going to be extra incredible.
Some amazing things coming your way this week. Fresh cut asparagus (or grass as they call it in the produce world). Ranney Ranch grass-fed ground beef is back. Tomatillo and Jalapenos for you salsa lovers. And gorgeous cauliflower. Let me please offer my 2 pesos on cauliflower for you this week. Oven roasted. I used to steam it and got turned onto roasting it or grilling it at 400 degrees. Wow, the roasting brings out an incredible side to the flower that I never knew it had. I like using our red chile lime seasoning to give it a little kick too.