Farewell for now, Durango Farmers Market
Saturday is your last chance to buy fresh, local vegetables until the Durango Farmers Market reopens in May. So if you want the best of fall’s root vegetables like beets and potatoes or other autumn staples like pumpkins and winter squash, head over to the La Plata County Fairgrounds.
Local farms will also bring the last of their hothouse vegetables, such as peppers and salad greens, and ranches will have holiday meats and cheeses for sale. You can also do some gift shopping at vendors offering locally made gifts such as handmade pottery, quilts and cutting boards.
And you’ll be able to grab a snack from local bakers and restaurants who show up at the year’s last market. It will be held from 10 a.m.-3 p.m. in the exhibition hall, 2500 Main Avenue.
Mancos grocer changes hands, expands inventory
Zuma Natural Food, that purveyor of all things local, fresh and organic in Mancos, has a new owner.
Dustin Partridge, formerly a manager at Natural Grocers, bought the big yellow building on Main Street this fall and is already putting his mark on it. He’s rearranged the store, expanded the grocery and produce section and added 300 new items. He also dropped the prices on much of his stock.
“I’m trying to turn it into more of a store that locals can support,” he said. “I’d like it to become like a local grocery.”
As such, he’s carrying locally made soaps and candles and sourcing fresh eggs and produce from nearby farms. He’s closed the popular café for the winter, but will still offer grab-and-go meals like chicken curry, breakfast burritos and hot soups. The coffee bar remains open for your caffeine fix.
Baker now taking orders for traditional cakes
Looking for a showstopper for your holiday party? Few things say Christmas like a traditional buche de Noel and Jean-Pierre Bakery has them.
The log-shape cake is filled with butter cream, decorated with frosting and topped with meringue mushrooms. It comes in three flavors – chocolate, mocha and kirsch – and is served on an edible shortbread base.
“Most people don’t realize they can eat the board,” said Jean-Pierre Bleger, owner of the landmark downtown store and café.
The bakery is taking custom orders (385-0122) for the holiday confection, at $16 for an 8 inch log, $24 for a 12 inch and $36 for an 18 inch.
Pamela Hasterok
