Pressed curds are moved to the aging rack where they will mature into Shepherd’s Halo, Fruition Creamery's soft-rind cheese.
The Cacio Pecora ages in the cheese cave until its texture and flavor evolve into crumbly, buttery perfection.
Partnering with Alex Seidel, Josh Halder runs Verde Farms, which provides microgreens and produce to Fruition and many other Front Range restaurants.
Freshly sprouted microgreens form a vibrant patchwork quilt.
New sprouts soak up the greenhouse’s abundant warmth and light.
A butterfly rests on the misters in the hoop house as Josh Halder works on transplanting melon and bean seedlings.
Ready for harvest, giant heads of lettuce grow into the walkways of the hoop house.
The bean plants wait for the flanking corn to grow, so that they may trellis the tall stocks.
Heat and humidity keep the plants happy.
The chickens spend their days cruising for bugs in the hoop house and avoiding hooves in the farmyard.