WHAT’S GOING ON, GREELEY?
The 98th Annual Greeley Stampede! Whether you just moved into our neck of the woods or you’re Greeley born and raised, you’ve likely heard about the famously fun Greeley Stampede. Every year for nearly a century, residents from all over the state of Colorado have gathered together for more than a week of spectacular summer fun! For its 98th year, taking place from June 26 to July 7, the stampede will be bigger, better, and badder than ever before. The PRCA Rodeo will take place during the last week as usual, with the finals commencing on July 3, just before the Independence Day parade and fireworks show. You can also buy tickets to watch American bullfighting or extreme bull riding, both of which provide viewers with heart-stopping feats of bravery and athleticism as the bullfighters and riders enter the arena either on the backs of bulls or standing directly in front of them. In addition to these age-old rodeo traditions, there will also be several park attractions, including a carnival featuring 50 rides for kids of all heights and ages, face-painting tables, racing pigs, and an adrenaline-filled demolition derby sponsored by Rocky Mountain Derby Promotions. Located right in the center of the park is the Extraction Park Stage featuring a slew of phenomenal performers. With the Eli Young Band, Kimberly Dunn, Lonestar, and other talented musicians in attendance,
you can put on your boots and practice your country swing dancing skills until your legs give out. Want to know the best part? These performances are all free with entry into the Stampede!
There’s a reason this event has reached its 98th year. Go to GreeleyStampede.org to secure your tickets so you don’t miss out!
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ZUCCHINI SALAD WITH TOASTED HAZELNUTS
Ingredients
• • • • • •
3 small zucchini (3/4 lb.) 1/2 tsp lemon zest, grated 3 tbsp fresh lemon juice 3 tbsp extra-virgin olive oil Salt and pepper, to taste 1/4 cup toasted hazelnuts, coarsely chopped
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Mint leaves, for garnish
Parmesan cheese, preferably Parmigiano-Reggiano, for garnish
Instructions
1. Using a mandolin or very sharp knife, slice zucchini lengthwise into extremely thin, wide ribbons.
2. Arrange zucchini ribbons on a plate, sprinkle with lemon zest, and drizzle with juice.
BEACH BREAK FUN HOT
JUNE OUTSIDE PLAY SUMMER
SUN TAN TRAVEL VACATION
3. Drizzle oil over zucchini, season with salt and pepper, and toss.
4. Scatter hazelnuts over the top, garnish with mint and cheese, and serve.
CALL 970-515-6332 • 3
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