Farm Dinners: Goods

In addition to our local farms that supply exceedingly fresh produce, these are some of the sources for our favorite foods:
Extra Virgin Oil Co. We are lucky to have a source of excellent Extra Virgin Olive Oil from our friends and neighbors, Andy and Elaine. Andy and Elaine spend part of the year living in Italy, and have long enjoyed this oil — it's pressed from olives grown on the hillsides surrounding their Tuscan home. Last year, they began importing 5-litre tins to share with all of Boulder. Andy and Elaine are particularly excited about the 2008 crop from organic olive trees. To purchase a tin, contact Andy & Elaine at info@extravirginoilco.com .
Long Family Farms. Ever since John Long stopped coming to the Boulder County Farmers' Market, we've been hunting him down to continue to purchase his pork. His is some of the tastiest pork we've had, all from naturally-raised pigs he keeps on his own ranch. John supplies all of the pork that goes on the grill at Meadow Lark Farm Dinners. If you can track him down, he's the best — and only — source for local pork raised on a small scale.
Maurizio Negrini. Baker Maurizio Negrini brings his family's tradition of bread baking from his home in Bologna, Italy, to the Denver-based bakery, Udi's. Maurzio's breads are the result of his search for flavor. He develops various starters and combinations of flours and yeasts, letting them mature to just the right complexity of texture, scent, and flavor, then bakes them to a crusty golden brown. He is a wealth of knowledge and we are extremely fortunate to be eating this artisanal bread in Boulder.
Anson Mills. While we source our ingredients as locally as possible, we sometimes reach to the Carolinas for heirloom grains. Anson Mills works with growers of near-extinct varieties of heirloom corn, rice, wheat, and Italian farro. The grains are organically grown and milled to perfection. We can't resist their yellow flint corn polenta and their slow-roasted farro.