“The vegetables are so cheap and fresh that I buy way more than I ever would in New York. I just keep pulling over at roadside stands and shoving in another load…”
In 2004, while I was host and executive producer of Colorado Matters, a show I co-created, I interviewed Eugenia Bone about her just-published book, At Mesa’s Edge: Cooking and Ranching in Colorado’s North Fork Valley. Part cookbook and part essay collection, it described life on her family’s newly-acquired ranch in Crawford, Colorado. Bone spent part-time in New York and Colorado. Being on the ranch allowed her much-needed access to food from the Western Slope that she couldn’t live without, including peaches, cherries and elk.