Coffee with a Cop is a nationwide initiative designed to offer an informal, neutral space for community and law enforcement to come together to discuss issues, build relationships and share a cup of coffee.
All community members are invited to attend to meet Mountain Village Police Department officers and enjoy complimentary coffee.
“We hope that community members will come out and join us to ask questions, discuss community concerns, or simply get to know our officers,” said Mountain Village Police Chief Chris Broady. “These interactions are the foundation of community partnerships.”
The majority of contacts law enforcement has with the public happen during emergencies or emotional situations. Those situations are not always the most effective times for relationship building with the community, and some community members may feel that officers are unapproachable on the street. Coffee with a Cop breaks down barriers and allows for relaxed, one-on-one interaction.
Coffee with a Cop started in Hawthorne, CA in 2011 and after local success, a non-profit was created, and more than 10,000 events have been held worldwide in the last eight years. All 50 states now have Coffee with a Cop events and the program is also now in 15 different countries.
For more event information, contact Mountain Village Police Department by email [email protected], by phone 970.728.9281 or visit townofmountainvillage.com.
Carrot and Cabbage Slaw
- 1 small head cabbage, shred
- 4 large carrots, shredded
- 4 green onions, thinly sliced
For the Apple Cider Vinaigrette
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup Organic Apple Cider Vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey, as needed for sweetness
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon chili powder, or to taste
- salt and pepper, to taste
- chopped fresh parsley, for garnish
- Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
- In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined.
- Pour dressing over the lettuce mixture and toss to combine.
- Taste for seasonings and adjust accordingly.
- Place in the refrigerator for 15 minutes.
- Remove from fridge and garnish with chopped parsley.
The Mountain Village Community Cleanup Day and Celebration was a great success!!
- PARTICIPANTS 97
- ACRES CLEANED 100
- TOTAL BAGS COLLECTED 82
- TOTAL POUNDS OF TRASH COLLECTED 203.2
- TOTAL POUNDS OF RECYCLING COLLECTED 156.1
- TOTAL OVERALL POUNDS COLLECTED 359.3
- RAFFEL PRIZES WON 66 prizes, collectively worth over $1000
Thank you for all who came out to celebrate the beauty of where we live and taking steps to keep it that way.
The Mountain Village Green Team would like to thank our Partners:
Hearty Eggplant and Chard Stir Fry
1 ½ cup dry jasmine rice (or other long grain rice)
1 large eggplant, cut into ¾” cubes with skin on (about 5 C cubed)
Large bunch Swiss chard (green or rainbow, about 1.5 lbs.)
2 T minced garlic
1 T minced ginger (dried or fresh)
½ large jalapeno, seeded and minced
3 large green onions, sliced
2 T toasted sesame oil
2 t cornstarch
1 lime (plus a second for garnish, optional)
2 T soy sauce or Tamari (for gluten free)
1.5 T vegetable oil
Optional garnishes: cilantro; roasted peanuts or cashews; sesame seeds
Kohlrabi is a brassica and it’s not a root, the bulb grows above ground and is a swollen stem base.
- In a medium saucepan, combine rice with 2 ¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to a simmer (low to medium-low heat) for ten minutes. Shake the pan slightly to hear if any unabsorbed water sloshes. When water is absorbed, turn off heat, fluff rice with a fork, and cover to keep warm. (Note: jasmine rice cooks quickly and it’s difficult to predict the exact cooking time. A saucepan with a clear lid would really come in handy, if you have one!
- In a small bowl or liquid measuring cup, whisk together a tablespoon of sesame oil, cornstarch, juice of one lime, and soy sauce. Set aside.
- Wash the chard and cut the leaves from the stems. Cut the stems into two inch pieces and keep separate. Roughly chop the leaves.
- In a wok or large skillet (I don’t use nonstick), heat remaining tablespoon sesame oil and the vegetable oil over high heat. Once hot, add the garlic, ginger, and jalapeno pepper and cook for about 30 seconds to infuse the oil.
- Add the chard stems and cook for 2 to 3 minutes, until just beginning to soften. Add the eggplant cubes and cook for 3 to 4 minutes until they soften but are not completely cooked. Add the chard (the pan may be a little full, which is okay) and a couple tablespoons of water. Cook, stirring, until the chard starts to wilt. If your skillet has a cover, put it on for a minute or two to speed the process by steaming the vegetables. Stir the sauce mixture to incorporate any settled cornstarch, then add to the pan and bring to a simmer. Decrease the heat to low to continue to heat and thicken the sauce, stirring to coat the vegetables.
- Serve stir fried vegetables over jasmine rice with extra soy sauce and garnishes, if using.
Kohlrabi Carrot Slaw
- 1/2 tablespoon of olive oil
- 11 Kohlrabi
- 2-3 CarrotsCilantro
- Parsley, Mint
Kohlrabi is a brassica and it’s not a root, the bulb grows above ground and is a swollen stem base.
Peel the kohlrabi.
Thinly slice the kohlrabi and carrots into matchsticks by hand or using a mandoline.
Throw these in a bowl along with the cilantro, parsley and mint roughly chopped.
Toss with the dressing and season
- Olive Oil (or you could use mayo for a creamy dressing)
- Mustard, Red Wine Vinegar.
- Lemon Juice.
- Salt and Pepper.
- Whisk these together and set aside.
Bringing together community members and emergency responders, the Mountain Village Police Department and Village Court Apartments are hosting the eighth annual National Night Out Tuesday, August 6 from 5 to 8 p.m.
The entire community is invited to join their neighbors, police and fire department teams at the Village Court Apartments (415 Mountain Village Blvd.) for a free barbeque (hamburgers and hot dogs), ice cream social, dunk tank, bouncy castle and tours of police cars, fire trucks and an ambulance.
“Village Court Apartments (VCA) is excited to host National Night Out to honor the police, firefighters, EMS and forestry,” said VCA Property Manager Cecilia Curry. “We hope to see everyone for a night of fun.”
National Night Out, a part of the National Association of Town Watch, involves over 38 million people in 16,000-plus communities from all 50 states, U.S. territories, Canadian cities and military bases worldwide. This well-known and celebrated annual event was designed to heighten community awareness of safety and fire prevention issues, as well as to strengthen neighborhood spirit and police-community partnerships.
Mountain Village Chief of Police Chris Broady said, “This is a night for the Town of Mountain Village and our neighboring communities to stand together to promote awareness, safety and neighborhood unity. National Night Out showcases the vital importance of police-community partnerships and citizen involvement in our quest for a safer community.”
National Night Out is one of many ways local police and fire departments become acquainted with our community in a fun and relaxed atmosphere.
For more event information, contact the Mountain Village Police Department at 970.728.9281.
The Town of Mountain Village and San Miguel Basin Colorado State University (CSU) Extension office are partnering to present “Mountain Gardening 101: Tips for Success at High Elevation” on Saturday, July 27, 2019 from 10 a.m. to 12 p.m. at the Michael Ruterbories Memorial Community Garden located at Village Court Apartments at 415 Mountain Village Blvd.
Learn the basics of what you need to get started gardening in the mountains. Representatives from CSU’s Extension Office Yvette Henson, Paula Marlatt and Ellen Bradley will be on hand to answer questions about what grows best at our high elevation. Henson is the extension office’s director, Marlatt is an experienced farmer and gardener and Bradley is an area landscaper and extension office volunteer.
“We are pleased to offer the expertise of our CSU Extension Office to help our growers become educated and successful with their growing efforts,” said Mountain Village Planning and Development Services Director Michelle Haynes.
Come with all of your gardening questions for these expert gardeners, who will also be available for mini-consultations on garden plots. Keep in mind, this class is open to anyone interested in high altitude mountain gardening.
Additionally, there are still 12 addition plots available in the community garden to Mountain Village residents or businesses. The garden includes 31 raised, wooden garden beds available in two sizes – eight feet by twelve feet ($25) and eight feet by eight feet ($20) – and located next to Village Court Apartments.
“Although we have a short growing season, it is important to the Town of Mountain Village to provide a place where residents can grow plants, if they cannot otherwise on their property, or if they otherwise have spatial constraints,” Haynes added. “The community garden is also a way our community members can come together.”
To learn more and sign up for a community garden plot, please visit townofmountainvillage.com/community-garden.
“The community garden supports our overall environmental incentives and community ethos. If community members have an opportunity to grow vegetables and herbs, then it supports reducing our overall carbon emissions and creates a more resilient community,” stated Zoe Dohnal Community Engagement Coordinator.
Yogurt Dill Sauce
- 1 cup full fat plain yogurt (dairy free if needed)
- ¼ cup fresh, chopped dill
- 2 tablespoons green onion chopped
- 1 tablespoon plus 1 teaspoon Dijon mustard
- Kosher salt
- Black pepper
- Whisk together yogurt, dill, chives, and mustard.
- Taste and season well with salt and pepper.
- Immediately serve or let rest in the fridge for one hour before serving (recommended).
**Last in fridge for one week.
Lemon Garlic Bok Choy
- 1 head baby bok choy
- 1 1/2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- Pinch crushed red pepper flakes
- Sea salt
- Half of a lemon, cut into wedges
- Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
- Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
- Toss in the bok choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
- Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.