TIO Introduces Indian Ridge Farm & Bakery And Its Owners

[Click "Play" button to hear Susan's interview with Barclay Daranyi about eating locally]

The New Community Coaltion has asked "Telluride Inside…and Out" to function as its primary mouthpiece for dynamic information about its many initiatives as Kris Holstrom and her team develop programs for the greening of the region.

Kris is a farmer, the owner of Tomtem Farms and the organizer of the Farmer's Market that begins in town in mid-June and lasts into the early fall. For our town's Earth Mother, food plays a major role in her overall strategy for regional resilience.  And in that world, locally Indian Ridge Farm and Bakery is a major player.

Indian Ridge Farm and Bakery was born in 1999 when Tony and Barclay Daranyi purchased 100 acres of land in Norwood, Colorado from Loey Ringquist. The land was sold to them below market value because Loey believed in the vision of sustainable agriculture and community supported farms.  Since then, the farm has grown into a CSA that feeds over 60 families, a pastured poultry operation, including a state inspected processing plant, and a thriving bakery.  The farm also raises pastured pork, several layer hen flocks, some beef and dairy goats. Every summer the farm welcomes 3-4 interns who learn hands-on the joys and challenges of small farming.

Tony was my first employer in town. I was one of his earliest hires when he and Mike Ritchey founded the Daily Planet in 1993. Although he holds an MBA and was once upon a time a fast-tracking suit, Tony traded in the "good life" for a much better and more balanced existence in the Telluride region. Today, in addition to farming, Tony is a veteran on the ski patrol.

Barclay grew up on a farm. When she first came to town she cooked at the Skyline Guest Ranch. Later she worked at La Marmotte and today she remains one of the most popular regional chefs with a reputation for making edible art in the form of cakes for special occasions. This weekend Barclay is one of the local professional chefs participating in the San Miguel Resource Center's annual Fling. Her contribution: an elaborate wedding cake.

Periodically, Barclay and/or Tony will contribute recipes and their wisdom about life on the land with TIO readers. For example, both are locavores, without being all-or-nothing extremists.

Locavores are people who pay attention to where their food comes from and are committed to eating local as much as possible. Barclay encourages any steps  within reason to support local farmers and ranchers and to protect the health of our families and the environment – but she still drinks her coffee and the occasional shot of tequila.

To hear more from Barclay on the subject of locavores, click the "play" button and listen to her podcast.

 A seasonal recipe from Barclay


Note: All the following ingredients except the salt and olive oil were raised on our farm and are available to our CSA members and through the Telluride Farmer's Market

2-3       medium Yukon gold potatoes, cut into cubes
2         large carrots, cut into 1 1/2 inch pieces
3         parsnips, peeled and cut into 1 1/2 inch pieces
1 head    Garlic peeled and divided into cloves
1         4-5 Ib. Pasture raised Indian Ridge chicken
3 TBS     Olive Oil
2 TBS     Mixed fresh sage, rosemary, thyme or other herbs
1 tsp     Corse Kosher Salt

Toss the first 4 ingredients in a large roasting pan with 1 TBS olive oil. Mix the salt, herbs and olive oil together in small bowl.  Place the chicken in the center of vegetables. Using fingertips, loosen skin from breast and spread 1 TBS herb oil under skin. Drizzle remaining oil over vegetables.
Preheat oven to 400*F Cover chicken and vegetables and roast for 20 min.  Reduce temp to 375*;after 1 hour, uncover chicken.  Stir vegetables and continue roasting until instant-read thermometer inserted into chicken thigh registers 165* and vegetables are tender.

[double click on the image to view in larger format]

The photos in this slide show were shot by CSA member and friend, Jim Tambling.

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