The food served at Hell's Backbone Grill emphasizes regional cuisine using locally produced ingredients, including organic vegetables, fruits, herbs, and flowers from the restaurant's own no-harm organic farm. We compost all of our vegetable waste in bins that are located on the lodge grounds.
As we wrote in With A Measure Of Grace:
Organic gardening is a method of agriculture that relies wholly on the earth's natural resources -- pests and weeds are managed using earth-friendly means; natural nutrients and products such as leaves, manure, and composted food are built into the soil to fertilize plants without the use of chemicals; and artificial products such as petroleum-based fertilizers, herbicides, and pesticides are strictly avoided. Essentially, everything used in the garden to promote healthy plant growth comes from the earth itself and won't pollute, harm, or imbalance the environment, contaminate the water supply, or hurt beneficial organisms.
Boulder is also home to a great variety of heirloom fruit trees. In addition to the many fruit trees on the farm, we tend a number of other orchards in town, including the hstoric Annie's Orchard, which is, and always has been, completely chemical free. From these orchards we pick apricots, several varities of peaches, apples, pears, plums and beautiful grapes. We feature these fruits seasonally on our menu and make preserves, jams, butters and chutneys to use throughout the year.
Update from the Farm: April 2, 2017
Happy Spring from the farm!
Spring at 6,500 ft. is an unpredictable time – two weeks of 70 degree days, and then a foot of snow on April 1st! Nevertheless, the farmers are hard at work and are hoping to grow more food than ever this year. They have planted peas, radishes, beets, lettuce, and spinach in the ground, so weather depending, we’ll have fresh farm produce on your plates in the next few weeks! But just because it is spring doesn’t mean the restaurant is without farm produce. Thanks to the work of the farmers and kitchen staff, last year we preserved thousands of pounds of fruit and vegetables that we are proudly serving this spring. We froze green chiles, beans, kale, and roasted squash; we pickled cucumbers, carrots, and onions; we dehydrated and made jam from our apples, pears, peaches, and apricots. We are thrilled by how much of the food we serve (even in the spring!) comes from our farm, and we are excited about the produce on its way!
In addition to the seeds in the ground, the farmers have also started the tomatoes, peppers, cabbage, broccoli, kale, and collards in the greenhouses. This year, in addition to our strawbale greenhouse, the farmers have refurbished an old RV-trailer with big, south-facing windows and it’s functioning as a second greenhouse. With how much the farm has expanded in the past few years, more greenhouse space was a necessity, so the farmers were happy to put the old trailer to good use!
The animals on the farm seem just as happy as we are about the warmer weather. The farmers have been moving the farm chickens from plot to plot, which helps to fertilize the soil for planting this spring and summer. And now that the days are longer, the chickens are laying dozens of delicious eggs everyday. Oh, and did we mention that we now have a baby llama-alpaca named Rocket? Happy Spring!
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