CROOKED CARROTS by Brandon Mathis
HOW TWO DURANGO WOMEN ARE TAKING LEFTOVER PRODUCE TO NEW HEIGHTS AND MAKING IT TASTE DELICIOUS. 14 Durango Magazine Winter/Spring Winter/Spring
What if there were a way to use all the leftover produce that farmers have every harvest? The heads of broccoli that are just too big, the yellow onions that are just too small, the magnificent carrots that are, well, just plain crooked? How about taking them all and making amazing gourmet food that’s ideal for travel and adventure? Oh yeah, and doing it as eco-friendly as possible. Meet Jane and Lou Barden, the clever minds behind Farm to Summit. They work with farmers in and around Durango to source fresh produce, creating healthy, dehydrated meals that are
