Osito Farms

Osito Farms We are a family owned organic orchard and vineyard in the North Fork Valley of Colorado. Come visit us at our farmstand - open 8 to 5 everyday.

We are proudly Bee Better Certified which means our growing practices are pollinator-safe!

04/04/2026

Last week I had the great honor of representing North Fork Valley farmers and ranchers and VOGA at the annual North Fork Fly-In in Washington DC.

We had one-on-one (well ok there were five of us but you know what I mean :) appointments with Senator Bennet, Senator Hickenlooper's staff, and Representative Hurd's staff, as well as a last minute invite to a private fundraiser for Phil Weiser's gubernatorial campaign (where all of us spoke up for Western CO in the Q&A!)

A heart full of thanks to Valley Organic Growers Association and Western Slope Conservation Center for supporting this important work, and for supporting our growth as advocates for NFV farmers and ranchers.

This experience has inspired us to become more involved in the policy-making processes that affect our farms and shape our valley ✨️ Onward.
nfv




04/02/2026

Hello and happy spring, NFV community 🌸

We are back online after a brief winter hibernation. Turns out, our need for some post-harvest rest and reconnection spoke louder than threats from the algorithm

We have lots of fun updates and news to share over the next few days, and are eager to catch up on all of your updates too.

Mean time, wish us luck on these next two freeze nights. Between the low water and the early heat, it's shaping up to be a nail biter of a season 💗

01/08/2026

Would you like to? Read on... ☺️

Yesterday Robin bees stopped by (sidenote she brought a new flavor of whipped honey for yall to try 🍯💗)

We had a long and super geeky chat about regenerative agriculture, farms as ecosystems, and how responsible (and irresponsible) honey production affects native pollinators....

(If you've ever heard Tiffany talk about pollinators, you can guess how long this went 😂)

And we got to thinking - would the community like to have an on-farm chat with Robin about responsible honey production, pollinator health, what makes honey dark or light, do 🐝🐝🐝 sleep? (well...do they???)

👉 So does a farmstand meet-and-greet/pollinator chat with Robin sound interesting to you? Let us know in the comments and we'll put it together! 👏👏👏

12/19/2025

When you do your holiday shopping at the farmstand you've are supporting our farm as well as all the local growers and makers that have their products there.

THANK YOU to our community for going out of your way to ! It's the people that make the North Fork so wonderful ❤️ (ok and the views :)

Be sure to stop in this weekend before we close for a bit of holiday R&R. We will reopen on New Year's Day 🫶🏽

12/17/2025

We are so glad you are loving the locally grown gift boxes! We took all of your input and requests:

🎄 All local ❤️ a great way to support local growers and makers, and share a taste of our valley with out of town friends
🎄 Ready to ship or slip under the tree, no wrapping paper needed 👏👏👏
🎄Different price points for different budgets

We only have 4 BOXES LEFT and 5 DAYS LEFT before we close on the 22nd for a wee holiday hibernation - so swing in ASAP to get your holiday gifts and produce, and maybe a hot cup of spiced cider for yourself 🥰

12/12/2025

Super excited to try these Nameko mushrooms tonight! New to the farmstand this weekend - here are the grower's notes and cooking suggestions:

"Nameko is the Japanese traditional soup mushroom; the traditional base for Ramen, miso, and the alternative to wood ears for hot and sour soup. It is a deep hydration solution, good for all cold season maladies, and a natural restorative to the body.

I use them as a replacement in any recipe for button mushrooms, portobello, agaricus species, and they're awesome in a stir fry."

Mmm...raaaamen 🤤 We'll report back. Let us know if you try em.


12/10/2025

Every visitor brings the gift of their energy to us, and to the orchard. And when they leave they take a bit of us with them.

12/04/2025

Rut season 🙄

This kind of seasonal stupidity is actually a first for us at the orchard. 😄 He's either locked on to a female in the area, or he's a bit stunned from a recent fight - he does have one antler broken off at the base.

Either way he hunkered down for the whole morning, alternating between zoning out, staring aggressively, and peeping in the bathroom window.

Let's hope he moves on and finds some love, and the winter isn't too hard on the herds this year.

11/26/2025

Still warm out of the oven 🥰

Made by hand so each one is unique, and

Yes! the farmstand will be open tomorrow 🫶


11/11/2025

Every summer as the fruit is beginning to ripen, we swear this is the year we are going to put up enough jam to sell. And then harvest season transforms us into tired farmers 🫠 and we end up making just enough jam to ration out to the family 😂
..until 🤸‍♂️🤸‍♀️🤸 this year 🤸‍♂️🤸‍♀️🤸

We've been super busy in the kitchen the last several weeks and we're finally ready to share our sweet news! We now have:

4 varieties of our amazing grape 🍇 jam
The 🍑Savarese family recipe🍑 peach jam
a limited run of blood ❤️ plum jam
a limited run of champagne grape pork 🐷 glaze
..and a few more fun recipes still to come! 👏👏👏

🫶 All organic
🫶 All handmade by the farmers who grew it
🫶 All topped with sweet fabric and ready to gift to a friend, or to yourself 💗

11/05/2025

Thanks to our friends for the rec! These are super quick and easy, and taste a-mazing!

Lions Mane Crabcakes

Ingredients:

1 lb lion’s mane mushrooms
¼ teaspoon salt
2 tablespoons water
¼ cup minced scallion
¼ cup minced red bell pepper
½ cup panko breadcrumbs
¼ cup mayonnaise
2 tablespoons chopped cilantro
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 large egg
Salt, to taste
Flavorless oil, for cooking the cakes

Directions:

Pull the mushrooms apart, carefully shredding them to resemble crab meat. Simmer the shredded mushrooms with salt and water in a pan for a few minutes, until wilted. Remove from heat and, once cool, squeeze out as much water as possible from the mushrooms.

In a bowl, combine the mushrooms with scallion, red bell pepper, breadcrumbs, mayonnaise, cilantro, Worcestershire sauce, Old Bay seasoning, egg, and salt. Let the mixture sit for at least 15 minutes (or up to overnight).

Form the mixture into 4–6 cakes and fry in a pan until both sides are golden brown. Serve with fresh greens, aioli, and lemon wedges.**

**we googled "crabcake aoli" and found a really simple recipe that complemented the crab cakes perfectly

Crabcake recipe source: bcfm.org

Address

1. 5 Miles North Of Highway 92 On 3100 Rd
Hotchkiss, CO
81419

Opening Hours

Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 10am - 5pm
Sunday 10am - 5pm

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