On a recent Friday, the meal included a selection of appetizers including fresh radishes and turnips on baguettes with butter and salt, a feta and spinach frittata, and roasted zucchini.
The entrée was a steamship roast of bison that was carved by Dale Lamb, along with a homey chicken-and-noodle dish and a side including an interesting gratin of potatoes, turnips and fennel.
The menus will change depending on what is seasonal and available, and are posted on the farm’s website about two weeks before the dinners.
This year, Guttridge is growing 140 different varieties of vegetables, from artichokes to zucchini, which he sells at his farm and at the farmer’s markets. At his farmstand, he also sells western slope fruits, along with tamales, tortillas and salsas.