Where to find us

We'd love to hear from you! Visit us at a farmer's market or reach out to us at

Where to find Lost Rock Farm produce

About Us

Lost Rock Farm is a sub-urban market farm located on the northeast side of Broomfield. We focus on specialty vegetables and herbs in production on our 2 1/2 acre property. We got started in 2021 with the goal of feeding the community through planet-friendly sustainable practices while also building a financially stable business. Regenerative farming is the future and we want to ensure it’s feasible in the long run.

Meet the Stucks! First generation farmers, April and Tony, took a break from the tech industry grind in San Francisco and went on a journey (literally around the country) to find their way to farming. They bring experiences in computer science, project management, and planning to the world of growing food and hope to integrate the best ways of doing it.

Who we are

Regenerative agriculture can incorporate a number of practices all with the aim of building healthy soil. To us this means, no tilling, no pesticides or chemical fertilizers, interplanting, covering the soil, integrating organic compost and rotating crops seasonally. We are also building local pollinator plant hedgerows and borders to support the broader ecosystem and to feed our bees. Next up for us will be the integration of automation to achieve precision irrigation.

Our practices

About

Fruits

Leafy Greens

Root Vegetables

Legumes

Email us

We’d love to hear from you! Visit us at a farmer’s market or reach out to us via email

Where we sell

Visit us at a farmer’s market during the season!

Find us in person

Contact Lost Rock Farm

Crops crops crops

Yummy Recipes with Local Food

Variety: Astro 
Our arugula may not have the shape you’re used to seeing but it has a nice, mildly spicy flavor and can be a bit addictive if you're not careful. The bigger the leaves, the more kick you’ll taste which can be a great balance against richer foods. We often choose arugula for topping salmon burgers or a bed for smoked trout cakes. It also makes a great side salad or mix it in with other greens to make your own blend.

Arugula is sturdier than lettuce so in our house, we tend to lean towards a lemon vinaigrette. Add some sliced almonds and a little goat cheese for a quick side salad.
Ingredients:
  - 1 T champagne or white wine vinegar
  - 1.5 tsp lemon juice
  - 1 T lemon zest
  - ¼ cup olive oil
  - 2 T chopped fresh thyme
  - Salt and pepper

  Whisk all ingredients together. Add a little dressing, toss and add more as needed.

Lemon Vinaigrette

This delicious summer salad features orzo, fresh mozzarella, and a zesty lemon thyme vinaigrette. The orzo is added in straight from the pot so you end with a slightly warmer salad that blends all of the flavors together.

Orzo & Arugula Lemon Thyme Salad

For a hardier salad, try this arugula salad with lentils. There is a slight kick from the jalapeno pan fried with your croutons that rounds out this vegan meal.

Arugula Lentil Salad

Arugula

Variety: Touchstone Gold, Boro Red 
The beets that we grow tend to thrive with neglect. If we try to tend to them more delicately, germination is poor or they don’t develop well. Whatever the reason, both varieties are delicious and versatile. The Boro Red has a classic earthy flavor while Touchstone Gold is on the sweeter side. The greens are also delicious on both varieties so give them a try before you throw them into the compost.

This recipe forms the basis of many other beet recipes and are delicious by themselves or simply dressed with salt, pepper, fresh thyme and some olive oil. This was provided by farm volunteer Dan Glowinsky. 
Ingredients:
 - 1 bunch of beets
 - 2 tablespoons olive oil
 - 4 sprigs of fresh thyme
 - salt and pepper


Steps: 

 - Preheat oven to 350 degrees (temp. not critical) 
 - Cut off beet tops leaving a couple inches of the stem. 
 - Scrub the beets and place in a large mixing bowl. 
 - Season with salt, pepper, and one or two thyme sprigs. Drizzle with olive oil and toss to coat. 
 - Wrap each beet (or a couple if they are small) in foil making sure to double fold the ends so there is no leakage. 
 - Roast for 1 hour or until tender (time will vary based on size of beets). 
 - Peel beets when cool enough to handle and they are ready to eat or use in another recipe.

Basic Roasted Beets

This is a simple salad based on a recipe from Chef Joan Nathan.

Moroccan Beet Salad

The combination of beets and citrus is spectacular. This is one of my favorites from Mollie Katzen. For a stronger flavor, use roasted beets.

Citrusy Beets

Beets

Variety: Shanghai Green Bok choy is an easy favorite in our house due to its light, crisp texture and versatility. We harvest this variety in smaller, baby heads which are a bit more tender.

This one happens in our house at least once a week. It’s just too easy. Serves 2 as a side dish. 
Ingredients:
 - 2 heads of bok choy
 - 1 T lemon juice
 - Salt to taste

Steps: 
 Chop and wash bok choy to remove any dirt that may have gotten caught down in the core. You don’t need to drain it really well as the leftover water will help to wilt the bok choy. Heat a skillet over medium heat. Add the bok choy to the skillet and cook for 3-5 minutes until the stems start to soften. Add the lemon juice and cook for 1 minute. Add salt to taste and serve.

Simple Sauteed Bok Choy

A simple, delicious, vegan meal that comes together quickly. We typically roast tofu in the oven rather than cook it in a skillet but however you get there is fine. The key is the sauce and the deliciously sauteed bok choy that goes along with the tofu.

Black Pepper Tofu with Bok Choy

Stir fry dishes, at least in our house, tend to contain whatever is fresh and available. While there are plenty of recipes out there, the easiest method we’ve found is to saute your vegetables in order of hard to soft, add your sauce, and serve over either rice or rice noodles. This recipe is a solid, all-around base to explore.

Mushroom Noodle Stir Fry

Bok Choy

Variety: Napoli, Starburst Sweet and crisp, these carrots have some slight flavor nuances and are great raw or in your favorite dishes.

Carrots

If you’ve read through a few of our recipes, you’ll start to notice a trend. We make a number of simple side dishes that serve to highlight the vegetables themselves. Why mess with perfection? 
- 1 T olive oil - 1 bunch of chard, chopped with stems separated and sliced - 1 shallot, minced - 1 T lemon juice - Salt, to taste
Saute the chard stems and shallot together in the oil until they start to soften. Add the chopped chard leaves and wilt for 2-3 minutes. Add the lemon juice and salt.

Simple Sauteed Chard

It seems so very simple, and really it is. However, the flavors come together in an incredibly satisfying dish. Serve over rice and your weeknight dinner is ready.

Healthy One Skillet Shrimp with Rainbow Chard

Change up your pesto game with a chard and walnut version. It has great flavor and is absolutely packed with nutrients. It stored well in the freezer to be thawed for easy dinners throughout the year.

Chard and Walnut Pesto

Chard

Variety: Tokyo Bekana Tokyo Bekana has been called Colorado's summer lettuce because of it's hardiness in the heat and it's similarity to a light crisp lettuce. It tends to resemble a mix between romaine and napa cabbage. It can be eaten raw for a nice crunchy salad or cooked in your favorite stir fry or soup.

This is a simple coleslaw recipe from our good friend Jenn that works well with Tokyo Bekana and any other crunchy vegetables you wish to add. Tokyo Bekana is more delicate than many other cabbages so don’t toss more than 30 minutes before you’re going to serve. 
Ingredients:
 - 1-2 heads of Tokyo Bekana
 - ½ cup Mayo
 - ¼ cup Apple Cider Vinegar
 - 1 tsp Salt
 - ½ tsp Pepper
 - Optional veggies: radishes, carrots, red onion, green onions

Rinse and chop Tokyo Bekana and all vegetables to go into the coleslaw. Whisk together all sauce ingredients and toss with vegetables.

Tokyo Bekana Coleslaw

The crunch from the Tokyo Bekana and other fresh vegetables along with the tang of this dressing makes for a refreshing and satisfying salad. This is dinner at our house in the middle of the season when everything is fresh and the sun makes other greens wilt. 
Ingredients:
 - 1-2 heads Tokyo Bekana, chopped
 - ½ cup sweet peppers, chopped
 - ½ cup cucumber, chopped
 - 1 cup cherry tomatoes, halved
 - ¼ cup red onion, thinly sliced
 - ¼ cup sliced pepperoncinis
 - 1 cup cooked Chickpeas
 - ¼ cup Provolone, chopped
 - ¼ cup Mozzarella pearls, halved

Red Wine Vinaigrette:
 - 1/4 cup extra-virgin olive oil
 - 2 tablespoons red wine vinegar
 - 1 tsp dijon mustard
 - 1/2 shallot, finely chopped
 - 1 garlic clove, finely chopped
 - 1 tablespoon dried oregano
 - 1/2 teaspoon sea salt
 - freshly ground black pepper

Wash and chop all vegetables and place in a large bowl. Whisk together dressing ingredients and pour over vegetables. Add chopped cheese last and serve.

Tokyo Bekana Chopped Salad

Chinese Cabbage

Variety: Marketmore 76, Cool Customer 
This year we are growing one slicing and one pickling variety of cucumber. The slicers are big and crisp while the picklers are perfect for, you guessed it, pickling.

We make this salad every week during the summer for quick snacks or to add to a bowl of smoked salmon. It’s quick, delicious, and refreshing. 
- 2 large cucumbers, thinly sliced (about 1.5lbs) - 3 T rice vinegar - 1 T soy sauce - 1 tsp sugar - 1 clove of garlic or 1 scape, minced or grated - 1 tsp grated ginger - 2T sesame oil - ¼ cup thinly sliced scallions
Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a towel. 
Whisk together all dressing ingredients with the sesame oil added last. Toss with the cucumbers and chill.

Cucumber Salad with Soy, Ginger, and Garlic

This delicious summer salad brings together lots of fresh farm flavors, rice noodles, and almond (or peanut) butter tofu.

Thai Noodle Bowls with Tofu

Cucumbers

Variety: Music We primarily grow a hardneck variety of garlic called Music. This year, we’re trying a few other varieties to compare flavor and quality. In June, all varieties produce garlic scapes which are the beginning of the garlic blooming. We harvest those first for delicious fresh flavors of mild garlic while allowing the plants to further develop nice big heads. Scapes can be used just as you would a clove of garlic and cooking will typically mellow the flavor even further.

This recipe comes from a farmer we worked with at Sweetwater Farmstead on Whidbey Island, WA. Aja would make this sauce in the spring and put it on salads and roasted vegetables. She would freeze batches for delicious spring flavor throughout the year. Serves 2 as a side dish. 
Ingredients:
 - ¼ cup chopped garlic scapes
 - 1 T honey
 - ½ cup avocado oil
 - 2 T apple cider vinegar
 - Salt and pepper to taste

 Blend all ingredients in a food processor. Store in the refrigerator for up to 3 weeks.

Garlic Scape Sauce

An easy side dish for any evening with great flavor and packed with nutrients. Replace spinach with tatsoi for a brighter flavor.

Lemon Garlic Tatsoi

Delicious crowd-pleaser of a weeknight meal. We serve this over rice with a side of sauteed bok choy or the lemon garlic tatsoi listed above.

Honey Garlic Butter Shrimp

Garlic

Variety: Blue Scotch Curled Kale 
A nutrient-dense curled variety with lovely blue-green leaves and rich flavor. Delicious simmered in soups and stews, massaged for salads, and excellent for juicing. We love the crunchy texture that softens in dishes without turning mushy.

This was a regular side dish for April growing up. It’s quick and easy and a satisfying side.
Ingredients:
 - 1 head kale
 - 1 clove garlic
 - 1 tsp Marjoram
 - ¼ cup Apple cider vinegar
 - ¼ cup water

Steps: 
Wash kale, remove the stems and tear (or chop) it into bite size pieces. Place into a medium saucepan, add all other ingredients and heat to a simmer. Cover and let wilt for 5 minutes or until all of the kale has softened. At this point, I’ll turn off the heat and let it sit until the rest of my meal is ready to go. Drain the kale before serving.

Simple Braised Kale

This salad is crazy good. Whoever thought of putting buttery breadcrumbs in salad. I guess Tiegan Gerard of Half Baked Harvest did and she’s a genius.

Parmesan Tahini Kale Salad

Kale

Variety: Encore Lettuce Mix, Head Lettuce (Mirlo, Muir, New Red Fire, Cantarix). We grow a lettuce mix as well as several different kinds of head lettuce. The flavor and texture varies based on the variety and there are lots of different recipes to try. April’s general recipe for salads include your choice of lettuce, crisp chopped veggies, pickled things, nuts, and a cheese. For example, a regular in our house might be mixed greens, cucumber, olives, pine nuts, and feta cheese. Try your own combination and see what stands out as your favorite!

This vinaigrette is a staple in our house and a regular for summer dinners. 
Ingredients:
 - ¼ cup Balsamic vinegar
 - ½ cup Olive oil
 - 1 clove garlic, grated
 - ¼ tsp. Oregano
 - ½ T Dijon mustard
 - ½ tsp Salt
 - ¼ tsp Pepper

Steps: 
 Whisk together all ingredients adding the olive oil last. Toss with your salad right before serving. Always start slow and add more dressing as needed. It stores in the refrigerator for up to 10 days.

Balsamic Vinaigrette

April’s first job out of school was just outside of Washington DC in Shirlington, VA. Her team regularly frequented a nearby restaurant called the Carlyle Grand. This salad is one that April had often on these team lunches. It’s still on their menu as a Roast Chicken Salad and we recreate it at home throughout the summer. 
Ingredients:
 - 4 cups Lettuce mix
 - ¼ cup Pine nuts
 - ¼ cup Corn
 - 4 Dates, sliced
 - ½ cup Cherry tomatoes
 - 3 T Dried cranberries
 - Goat cheese
 - Optional: roast chicken or chickpeas 

Champagne Vinaigrette
 - ⅓ cup champagne vinegar
 - 1 tsp dijon mustard
 - 1 tsp honey
 - 1 small shallot coarsely chopped
 - ⅔ cup extra-virgin olive oil
 - kosher salt or fine sea salt, to taste
 - freshly ground black pepper to taste

Steps: 
 Combine all ingredients for the salad. Whisk vinaigrette ingredients until emulsified. Toss salad with dressing. Top with roasted chicken or chickpeas.

Carlyle Grand Salad

These lettuce wraps are savory and satisfying with a nice mix of flavors and textures. It’s vegetarian but has been a hit in our house even with meat-eating visitors. It’s great as a standalone salad but we also love it using our butter lettuce.

Vegetarian Thai Lettuce Wraps

Lettuce

Variety: Sora, French Breakfast 
A good radish has a nice crunch and a little heat. These two bring both with a little more crunch and that hint of spice. These are both great on salads, sandwiches, or with a nice dip or hummus. French Breakfast tends to have a little more crunch than Sora but both are great options for radish goodness.

Delicious and easy side dish that works well for the low-carb folks in your life. Include the radish greens or replace with spinach or tatsoi.

Miso Butter Roasted Radishes

These are regularly in our refrigerator to be added to sandwiches, wraps, or salads. They add a nice tart bite while mellowing the heat of the radish.

Quick Pickled Radishes

Radishes

Variety: Space A hardy, nutrient dense spinach that is great for salads, stews, and smoothies.

An easy side dish for any evening with great flavor and packed with nutrients.

Lemon Garlic Spinach

These enchiladas are packed with Lost Rock Farm vegetables. We even make and can our own enchilada sauce using our Cherokee Carbon tomatoes which really amp up the flavor. Throw in our spinach or tatsoi, tomatoes, sweet peppers, hot peppers and you have a delicious dinner and, typically for us, some amazing leftovers.

Vegetarian Mushroom Enchiladas

Spinach

Variety: Tatsoi Closely related to bok choy, tatsoi is a rich leafy green with lots of different uses. Treat it like spinach in soups, stir frys, or salads. The flavor is a bit brighter when eaten raw and is a great addition to salads or grain bowls. When the tatsoi starts to flower, it produces tender shoots that are topped with small buds that eventually open to flowers. These are edible and delicious. We find that they are similar to broccoli rabe and are great sauteed or added to a stirfry.

Delicious and easy salad featuring tatsoi. This is certainly a weeknight favorite for us.

Tatsoi Salad with Ginger Sesame Dressing

Tatsoi

Variety: Hakurei This variety of salad turnips are smaller and more tender than your typical turnip. They can be sliced and eaten raw or cooked. They’re sweet and creamy and often become a satisfying side dish (especially for our Keto friends). Don’t forget about the greens, they’re delicious sauteed with a little garlic or used like you would any other bitter green.

Aside from eating them raw, the quickest and easiest way to serve these salad turnips is to cook them in butter. Here’s an easy and tasty recipe to get you started. We like to add a little pesto to ours to mix it up.

Braised Turnips

These are your keto mashed potatoes. Cheesy, buttery, creamy, they are a delicious side to any meal.
Ingredients: - 1 lb turnips, rough chopped and greens removed (use them for something else) - 2 T butter - ¼ cup cream cheese - Salt and pepper to taste
Steps: - Bring a pot of water to boil and add a large pinch of salt. Add the turnips and let boil for 20 to 30 minutes or until tender. - Drain the turnips really well and add them back to the pot. - Use a potato masher to mash the turnips with the butter and cream cheese. Adjust your seasoning and enjoy.

Turnip Mash

Salad Turnips

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Fresh, local produce grown in Broomfield, Colorado

Lost Rock Farm - Fresh Colorado Produce grown in Broomfield, CO

Join our team for the 2024 Season

Lost Rock Farm is currently accepting applications for the below positions for the 2024 season. Our small team performs a wide variety of tasks and has opportunities to get involved in projects big and small. If you have a passion for growing clean, quality delicious food, we’d love to talk to you. Click the link below for more information on each position. 
To apply, share a bit about yourself by sending a copy of your resume and 2 references to lostrockfarm@gmail.com. If invited to interview, we’ll be looking to learn more about your interest in the farm, what you hope to gain, and what experiences you’ll bring to the position.

Jobs at Lost Rock Farm

Variety: Cascadia Snap Pea, Avalanche Snow Pea Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nulla suscipit velit lectus, vitae efficitur quam mollis eget. Integer porta at nisl eget tincidunt.

Peas

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Radish

Variety: Evergreen Hardy Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nulla suscipit velit lectus, vitae efficitur quam mollis eget. Integer porta at nisl eget tincidunt.

Scallions

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Tokyo Bekana

Variety: Hakurei Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nulla suscipit velit lectus, vitae efficitur quam mollis eget. Integer porta at nisl eget tincidunt.

Where to find us

Louisville Farmers Market

GoFarm Local Food Share

Pinemelon.com

Have any questions?
Contact us!

Where to find us

Louisville Farmers Market

GoFarm Local Food Share

Pinemelon.com

Have any questions? Contact us!

Have any questions?
Contact us!