Featuring zucchini grown just north of Durango at Beet Street Farm, a family-run, diversified produce farm rooted in the Animas River Valley. Founded in 2016 by Brian and Stacey Petrie, Beet Street has grown from a bare patch of prairie into a thriving nine-plus-acre farm, producing nutrient-dense vegetables using conservation-focused practices that prioritize soil health, biodiversity, and long-term land stewardship.

Locally grown zucchini doesn’t come in one uniform shape or color—and that’s exactly how we like it. Some are green, some are yellow, and some are a little bit of both, reflecting different varietals grown for flavor rather than looks. We proudly use Beet Street’s “seconds” zucchini—those that grow too big, too round, or occasionally fuse together in the field and never make it to market shelves. We shred and dehydrate the zucchini shortly after harvest, locking in nutrients and garden-fresh flavor while reducing waste. It’s real vegetables, grown by people we know, transformed with care into a creamy comfort meal that still tastes like it came from the garden.