McCall Burau

On the Farm

Pressed curds are moved to the aging rack where they will mature into Shepherd’s Halo, Fruition Creamery's soft-rind cheese.

On the Farm

The Cacio Pecora ages in the cheese cave until its texture and flavor evolve into crumbly, buttery perfection.

On the Farm

Partnering with Alex Seidel, Josh Halder runs Verde Farms, which provides microgreens and produce to Fruition and many other Front Range restaurants.

On the Farm

Freshly sprouted microgreens form a vibrant patchwork quilt.

On the Farm

New sprouts soak up the greenhouse’s abundant warmth and light.

On the Farm

A butterfly rests on the misters in the hoop house as Josh Halder works on transplanting melon and bean seedlings.

On the Farm

Ready for harvest, giant heads of lettuce grow into the walkways of the hoop house.

On the Farm

The bean plants wait for the flanking corn to grow, so that they may trellis the tall stocks.

On the Farm

The chickens spend their days cruising for bugs in the hoop house and avoiding hooves in the farmyard.

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