Editor’s Note, an introduction:

Indian Ridge Farm and Bakery was born in 1999 when Tony and Barclay Daranyi purchased 100 acres of land in Norwood, Colorado from Loey Rindguist. 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 65 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 Indian Ridge 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 Caretaker Farm, started by her parents in 1969 and now one of the oldest organic farms in Massachusetts. Barclay’s parents, Sam and Elizabeth Smith, are retired, but still live on the farm as part of the arrangement with the conservation trust established to ensure the place remains  a working farm, affordable to future generations of farmers. Caretaker is now being worked by Don Zasada and Bridget Spann.

Telluride’s Farmers Market opens today, Friday, June 8, so you can meet Tony and Barclay then and every Friday through early October. Also make note: Indian Ridge Farm and Bakery is hosting farm fresh dinner to celebrate local food and local farmers. So far two dinners are scheduled: June 16 and July 28. Dinner and tour start at 6 p.m. Cost, $75/person. (For reservations, call 970-327-4762.)

And weekly from now on, look for recipes from Barclay on  Telluride Inside… and Out.

We just packed our first CSA boxes for the season and over-wintered parsnips and broccoli raab were some of the vegetables included in this first distribution.

Although it has broccoli’s name, broccoli raab is not related to broccoli. The vegetable is, however, closely related to turnips, which is probably why the leaves look like turnip greens. Lots of broccoli-like buds appear here and there but a head never forms. It is grown as much for its long-standing, tasty mustard-like tops as for their multiple small florets with clusters of broccoli-like buds.

The stems are generally uniform in size (hence, they cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). The stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium. Rapini is available all year long, but its peak season is from fall to spring. To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.

Here on the farm we grow broccoli raab as a spring green. We love it’s nutty and slightly bitter flavor. This recipe is very easy and delicious. If you are unable to find broccoli raab , you could substitute spinach, swiss chard or any number of greens.

Parsnips are generally a fall crop, but we like to over winter them in the garden and include them in our spring CSA boxes. They are wonderfully sweet and can be boiled and added to mashed potatoes, pureed or in this case, roasted. They are also good on the grill with a little salt and olive oil.




2 bunches of broccoli raab
salt to taste
2 garlic cloves, minced
3 T extra-virgin olive oil
6 oil-packed anchovy fillets or to taste
1 t hot red pepper flakes or 1 small dried red chili, chopped, seeds and all
1 lb orecchiette, cavatelli or other pasta
4 quarts water
freshly ground black pepper to taste
grated Parmesan or pecorino cheese


Clean and coarsely chop the broccoli raab.
Bring about 1 inch of lightly salted water to a boil in a heavy saucepan. Add the broccoli raab and cook until it is tender and only a few tablespoons of liquid are left in the bottom of the pan- about 5 to 10 minutes, depending on how finely the vegetable is chopped.
Set the pan of broccoli raab aside, but keep it warm.
In a separate skillet or sauté pan, gently sauté the garlic in the olive oil until it is soft, then melt in the anchovy fillets by crushing them in the garlicky oil with a fork.
Add the red pepper and stir to mix well.
Turn the garlic-pepper oil into the broccoli raab and mix.
Cook the pasta in lightly salted boiling water until done. Drain the pasta and immediately combine with the seasoned broccoli raab.  Turn it into a warm serving bowl, add pepper, and serve immediately.
(You can pass grated cheese at the table.)




2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2″ strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper

1/2 teaspoon (or more) ground cumin


Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.

Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

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