Eco-friendly eating

28th April, 2015 by

By Melanie Wong

Before our local area was dotted with chairlifts and ski runs, lettuce fields populated the landscape and the valley was a sea of green rustling in the quiet mountain breeze. In the 1920s, fresh lettuce was packed in ice and shipped in boxcars, heading as far as the East Coast.Our main local economy may have transitioned from agriculture to skiing, but there are many in the community still committed to growing their own produce and making meals fresh from the farm to the kitchen. Even restaurants are seeking out locally sourced or Colorado-made ingredients for their menus. Whether you call …

Source:: Vail Daily Feed



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